Week 7 June 23 (WED.) 2026

camasswalefarm
Jun 23
5 min read

CSA Member Event Invite

Farm Tour, Play and Kraut

Sunday June 28th 10 am - 12pm RSVP HERE

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; share food and make sauerkraut. Kids can explore, help harvest, try Iris's cucumber rosemary lemonade, and/or help chop cabbage with kid friendly "chip choppers" . Please RSVP so we can plan accordingly. Thanks!

10 am gather, please park in front of the large red barn 10-11 am farm walk, harvest cabbage and dill and clean garlic for kraut 11-12 am make kraut and enjoy a salad potluck

BRING:

good walking shoes and a water bottle. We have great water here for refills.
something to add to the salad-- we'll have a big bowl or salad greens ready for your toppings (think salad dressing, grated veggies, dried fruit, feta cheese)
A clean quart size mason jar with lid to take kraut home in
BYO plate and fork to save on disposables if you can

What's In My Box?

The difference between small and fulls this week is that smalls do not have garlic scapes and have less weight in zucchini, cucumber and cauliflower.

small share/ full share

Butter head lettuce 1 ct

Zucchini ~2lbs smalls, ~2.5 lbs full

Cucumber ~1 ct smalls, ~2 ct fulls

Cauliflower ~ 1.5 lb smalls/ ~ 2.25 lbs fulls

Sweet onions 1 bu (the tops are also useable)

Rainbow Carrots 1 bu

Dill 1 bu

Parsley 1 bu

Garlic scapes 1 bu fulls only

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

Links to Recipes we love:

Roasted Cauliflower Vegan tacos with cilantro lime crema

Rainbow Carrots with Dill Yogurt Sauce

Photo and Recipe from Honest Cooking

1 1/2 lbs carrots, scrubbed clean, ends trimmed if you prefer
2 tbsp. vegetable or olive oil
Lots of coarse salt
4 tbsp. chopped fresh dill, divided
1/2 cup plain Greek yogurt
1 tbsp. lemon juice
Freshly ground black pepper

Instructions

Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper.
Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling.
Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper.

Parsley Garlic Butter Shrimp

Photo and Recipe from Food52

2 lbs unpeeled jumbo shrimp (or prawns, about 28)
1 cup butter, slightly softened
1 bunch parsley, remove stems, and mince leaves
5 -6 medium garlic cloves, minced -or- 8-10 garlic scapes, minced
1 tablespoon lemon zest, grated (or minced)
2 teaspoons fine sea salt
1 teaspoon pepper

Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.

Announcing Goats Milk! At the Adams St. pick up site this Friday 6/26 we will have Raw Goats Milk for sale for $8/quart from Rainbow acres farm. Stop by from 12pm - 6pm or contact brennan in advance to reserve a quart at 541-852-3634.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 13/Friday May 15

First Egg Delivery

Week of July 22 - October

CSA Member Farm Tour, Play and Kraut

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.