Week 4 (Last) Fall CSA: November 25, 2025

camasswalefarm
Nov 26, 2025
7 min read

Recipes: Roasted Brussels Sprouts With Bacon, Onions, & Eggs, Celeriac Soup

Dear CSA Community,

Thank you so much for joining us this season. You've supported our farm in the most direct way you can. It means the world to us to have your trust, camaraderie, and investment. You also made a choice to invest in your own nourishment by committing to a 29 week food adventure! Way to go everyone!

Initial reflection on the season includes that we can never grow too much garlic! Crop supports such as micronutrient sprays increased vitality for several crops. Soil amending per soil tests and the years of adding organic matter are paying off. Broccoli loves boron, potatoes love potassium. Single leader trellis for tomatoes in the greenhouse result in less weight but higher quality and less sorting. Investing in our team is always worth it as they are the legs, arms, and heart of the farm. Equipment is expensive and we may always have a piece of equipment on lease. Projects in the near future include building an office at the barn so that others who work here can participate more in the administration of the farm. Look forward to occasional, new, shiny input on the newlsetters this coming season!

What would you like to see more or less of next year? If you have reflection on the season to share feel free to email us at camasswalefarmcsa@gmail.com or send us snail mail, we appreciate your notes and always read and share them with the team!

We'll be in touch in the New Year with Crop Share offerings for 2026, and sign up begin mid-January / and certainly by February 1st! We typically send one email and one snail mail card with more information.

I love this poem below by Native American elder Joy Harjo-- it reminds me of the circular nature of life, where there is an end there is a beginning on the horizon. Transition going forward and reflection on what was before...

Happy holidays everyone,

Camas Swale Farmers

Amber, Jonah, Jason, Miranda, Pascale, Peter, Rachel, Ash, Carolin, Jenna and Shaun

Perhaps the World Ends Here

Joy Harjo

1951 –

The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.

At this table we gossip, recall enemies and the ghosts of lovers.

Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table.

This table has been a house in the rain, an umbrella in the sun.

Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory.

We have given birth on this table, and have prepared our parents for burial here.

At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks.

Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite.

CSA Member Calendar

Last Fall CSA Delivery

Wednesday November 26

Sign up for 2026 Crop Shares

February 1st

What's In My Last Box of 2025?

salad mix - 1/2 lb

escarole - 1 ct

carrots, rainbow - 1.5 lb

romanesco - 1 lb

celeriac - 1 ct

the top of the celeriac may be dark from oxidation

unwashed potatoes, white - 2 lbs

brussel sprout - 1-2 ct

kabocha (pie) squash - 2-3 ct

onions - 1.5 lbs

garlic - 1/4 lb

the garlic may be pushing up, trying to sprout-- use it up soon

leek - 1 ct

Roasted Brussels Sprouts With Bacon, Onions, & Eggs

1 Pounds of Brussel Sprouts, Trimmed & Halved
1 lb Romanesco florets
1 1/2 Cups Sliced Bacon
1 Onion, Peeled & Thinly Sliced
4 Tablespoons Olive Oil
Salt & Pepper To Taste
4 Large Eggs
2 Tablespoons Grated Parmesan

Preheat oven to 400 degrees F.
Lightly grease a foil-lined baking sheet.
In a bowl, toss the prepared sprouts, romanesco florets, onions and bacon with the olive oil and season with salt and pepper.
Place the sprout mixture in a single layer onto the prepared baking sheet.
Place into oven and bake for 10 minutes, then toss and cook until tender, another 5 minutes.
Remove from oven and create 4 wells, gently cracking the eggs over the sprouts, keeping the yolk intact.
Sprinkle eggs with grated cheese, and season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, an additional 9 to 10 minutes.
Serve immediately and enjoy!

Celeriac Soup from Tin Eats

The link to the original recipe is here, with additional notes on blending etc here. If you'd made pureed soup before, the following is probably sufficient! Enjoy!

4 tbsp butter , unsalted
2 garlic cloves , finely chopped
1 onion , diced (brown or yellow)
1/2 leek (white part only, peeled, washed then diced) , diced into 1cm / ½" cubes (~ 3/4 cup)
3 celery stems , diced into 1cm / ½" cubes (~1 1/2 cups)
1.6 lb (peeled weight) celeriac , cut into 2cm / ⅘" cubes (2lb unpeeled)
7oz potato , peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large)
6 cups water , or turkey broth/stock if you prefer
1 1/2 tsp salt
1/4 tsp white pepper
1 cup cream , full fat (pure, thickened or heavy)

Spice Sachet :

1 bay leaf
2 thyme sprigs
1/2 tsp black peppercorn (go without if no sachet)
1/2 tsp coriander seeds (1/8 tsp powder if no sachet)

Garnish/Serving:

Croutons
Olive oil , for drizzling
1 tbsp chives , finely chopped (sub parsley)

Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock.
Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac – we're going for a white soup here!
Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
Cream: Add cream, simmer for another 3 minutes.
Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches (Note 5)
Adjust seasoning: Adjust salt and pepper to taste.
Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!

Other RECIPE IDEAS:

ABOUT PICKING UP YOUR Fall CSA

Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.

HOW TO PICK UP YOUR CSA

#1: Sign-in! the golden rule

Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name.

This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week.

#2: Locate your shares

Boxes are all the same for Fall Shares.

#3: Unpack your tote & stack the empties

Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time.

USING THE WEEKLY SWAP BOX?

Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.

UNABLE TO FIND AN ITEM?

(Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.

SOMEONE ELSE PICKING UP FOR YOU?

(Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration.

CSA FAQS PAGE

Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page.

VACATIONS

Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit.

REDEEMING YOUR VACATION CREDIT

Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks!

NEWSLETTER ARCHIVE

Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer.