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Week 6 June 17 (WED.) 2026


You may have wondered how the farm is effected by the warm winter and whether the farm has an extra heavy load of pest pressure this year. It's a long story that began with the first sighting of flea beetles in MARCH. Yes, March! The story would include tales of sticky traps, netting, companion planting with flowers, releasing of beneficial bugs, accidentally killing some of them, covering cucumber plants with a slurry of clay to hide them from bugs, adding more beneficials, seeing new beneficial bugs hatch and thrive, removing aphid ridden leaves, covering whole fields with row cover material to protect from flea beetles and cucumber beetles, and even scheduling spraying with OMRI/Organic approved pyrethrins/chrysanthemum when the populations of flea beetles are extra bad. All in all though, the crops are doing well with the exception of italian kale and collards, and the first round of cucumbers. Flea beetle pressure effected our favorite kale, but it should make a come back soon. The cucumbers were effected by sap sucking aphids and fruit was greatly effected. This is a first for us, greenhouse grown cucumbers are usually high yielding. With lots of assistance the plants are doing better and the next round of cucumbers were transplanted today. The rest of the crops on the other hand seem to benefit from the warm spring and some crops are setting fruit and sizing up quicker than usual. All in all-- what do you think of the quality of your shares so far? Feel welcome to reach out with feedback or questions or recipes anytime at camasswalefarmcsa@gmail.com. With gratitude, your Camas Swale Farmers
You may have wondered how the farm is effected by the warm winter and whether the farm has an extra heavy load of pest pressure this year. It's a long story that began with the first sighting of flea beetles in MARCH. Yes, March! The story would include tales of sticky traps, netting, companion planting with flowers, releasing of beneficial bugs, accidentally killing some of them, covering cucumber plants with a slurry of clay to hide them from bugs, adding more beneficials, seeing new beneficial bugs hatch and thrive, removing aphid ridden leaves, covering whole fields with row cover material to protect from flea beetles and cucumber beetles, and even scheduling spraying with OMRI/Organic approved pyrethrins/chrysanthemum when the populations of flea beetles are extra bad. All in all though, the crops are doing well with the exception of italian kale and collards, and the first round of cucumbers. Flea beetle pressure effected our favorite kale, but it should make a come back soon. The cucumbers were effected by sap sucking aphids and fruit was greatly effected. This is a first for us, greenhouse grown cucumbers are usually high yielding. With lots of assistance the plants are doing better and the next round of cucumbers were transplanted today. The rest of the crops on the other hand seem to benefit from the warm spring and some crops are setting fruit and sizing up quicker than usual. All in all-- what do you think of the quality of your shares so far? Feel welcome to reach out with feedback or questions or recipes anytime at camasswalefarmcsa@gmail.com. With gratitude, your Camas Swale Farmers




What's In My Box?

The difference between small and fulls this week is that smalls do not have cilantro this week and have less zucchini, broccoli, and cauliflower.

small share/ full share

Zucchini 1 - 2 ct

Cucumber 1-2 ct

Rainbow Chard 1 bu

Cauliflower ~ 1.5 lb smalls/ ~ 2lb fulls

Broccoli 1-2 heads

Carrots - 1 bu

Garlic Scapes - ~8 ct/ ~12 ct

Cilantro 1 bu fulls only ... more to come !


Salad lovers only salad add-on 2/3 lb salad


Links to Recipes we love:




Zucchini and Rainbow Chard Chickpea Stew

Photo and Recipe from Dishing Up the Dirt Cookbook

  • 2 tablespoons unsalted butter (or olive oil)

  • 1 medium sized yellow onion, finely chopped

  • 3 cloves of garlic, minced

  • 2 1/2 tablespoons fresh thyme (woody stems discarded)

  • 1 bay leaf

  • 1/2 cup dry white wine

  • 1-2 medium sized green zucchini, sliced into half moons (about 1/2 inch thick)

  • 4 cups vegetable stock

  • salt and pepper

  • 2 cups cooked chickpeas

  • 3 cups thinly sliced Swiss chard leaves

  • 1 tablespoon fresh lemon juice

  • 2 tsp grated lemon zest

  • pinch of crushed red pepper flakes

  • additional salt and pepper to taste


Instructions

  1. Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to medium low and cook until the zucchini is tender, about 8 minutes.

  2. Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper.


Garlic Scape Herb Butter

Photo and Recipe from the Art of Natural Living

  • ½ pound butter softened (two sticks)

  • ¼ cup garlic scapes cut in 1 inch pieces (4-5 scapes)

  • 2 Tablespoons chopped parsley optional

  • 1 teaspoon lemon zest optional


Instructions

  • Cut the garlic scapes into 1 inch pieces, chop in a food processor until finely minced (see note).

  • Mince the parsley and zest the lemon if using.

  • Cream the butter until smooth.

  • Add in the scapes, plus the parsley and lemon zest if using.

  • If you’d like to form into a log (this isn’t required), place butter on parchment and roll up.

  • Use on toast, on salmon etc.; freeze in ice cube trays for longer shelf life


Carrot Fritters

Photo and Recipe from theclevermeal.com

  • ½ lb carrots, grated

  • 1 small egg

  • 4 tablespoon all-purpose flour, plus more if needed

  • 1 garlic clove, grated

  • 1 teaspoon ground cumin

  • 2 tablespoon cilantro leaves, chopped (optional)

  • ½ teaspoon fine salt

  • ⅛ teaspoon black pepper (optional) Yogurt Hummus Dip

  • ½ cup hummus

  • ½ cup plain yogurt

  • 1 tablespoon lemon juice


Instructions

  • Preheat the oven to 400℉ and grease or line a baking sheet with parchment paper.

  • Using a food processor or a box grater, grate the carrots, then drain and squeeze them with a paper towel to remove the excess moisture. Add them to a bowl.

  • Add the remaining ingredients to the grated carrots and mix until well combined. If the mixture is still wet and difficult to handle, you might add more flour.

  • Place a heaping tablespoon of the mixture on the baking sheet and flatten slightly with your hand. 

  • Bake the fritters in the preheated oven for about 12 minutes, then turn them over and bake for a further 12 minutes, or until golden and crispy. Check your oven; the baking time might be slightly different.


Yogurt-hummus dip: Make a super easy yogurt-hummus dip by simply mixing plain yogurt, hummus, and lemon juice.


Serve the fritters with the yogurt-hummus dip. They're best when freshly baked, but they can also be served cold. Enjoy!

Announcing Goats Milk! At the 1628 East 26th Avenue pick up site next Wednesday 6/24 we will have Raw Goats Milk for sale for $8/quart from Rainbow acres farm. Stop by from 12pm - 6pm at 26th Avenue or contact brennan in advance to reserve a quart at 541-852-3634.

Sometimes we finish CSA harvest early. Working CSA Members who help with CSA harvest also sometimes join us in the field for cultivation, pruning or planting. We are so thankful for their help and commaraderie Jill, Sonya, Matt, Melissa, Nori, Stacy, Emily, Angela, Carolin, Amanda, Jamie, Ruth and David.
Sometimes we finish CSA harvest early. Working CSA Members who help with CSA harvest also sometimes join us in the field for cultivation, pruning or planting. We are so thankful for their help and commaraderie Jill, Sonya, Matt, Melissa, Nori, Stacy, Emily, Angela, Carolin, Amanda, Jamie, Ruth and David.

CSA Member Calendar


First Summer CSA Delivery

Wednesday May 13/Friday May 15


First Egg Delivery

Week of July 22 - October


CSA Member Harvest Helper & Farm Walk Bring your family and visit the farm, learn how to harvest and process a crop or two for the week ahead and extra for you to take home if you wish; or just enjoy some time meandering the fields where your produce is grown. This is your time to enjoy our farm, and our time to share our love of farming and food with you. We'll do a short farm tour and walk for those who want that too! We love sharing where your food comes from with you. Wear good walking shoes, comfortable clothing that is garden and dirt friendly, bring a sunhat, sunblock (or we have some on site) and a water bottle. We have great water here for refills. We'll have a cold drinks and a big salad at the end. BYO plates and forks if you can (we'll also have paper plates etc available if needed). You are welcome to bring food to share or for yourself to add to a salad if you wish.

Sunday June 28th 10 am - 12pm RSVP HERE


Harvest Potluck and Party

Saturday October 3rd at 4pm


First Fall CSA Delivery

Wednesday November 4th



ABOUT PICKING UP YOUR 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 labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons"  


 #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.



ADDITIONAL QUESTIONS

If you have additional questions, please email us at camasswalefarmcsa@gmail.com. 






 
 
 

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