Week 8 JuLY 4th, 2025

camasswalefarm
Jul 4
7 min read

Recipes: teriyaki broccoli, greek couscous salad with tomatoes and cucumbers

JULY 4th PICK UP NOTES: - Coburg Commons and Great Harvest Bakery are closed, your pick up site is different for today only.

Coburg Commons --> pick up at Camas Swale Farm at 91424 Coburg Rd. 12-6pm today instead.
Great Harvest Bakery --> pick up at 1628 East 26th St. 12-6pm today instead.
Please notify us if you intend to pick up late.
If you requested a vacation for today, thank you! You still get the newsletter.
If you forgot to request vacation but will not be picking up your share today, please email camasswalefarmcsa@gmail.com so we retain your box at the farm for easier donation. Thanks!

WHAT'S IN YOUR BOX?

heirloom tomatoes - 1/2 - 3/4 lb cone cabbage - 1 ct , a sweet versatile cabbage

rainbow chard - 1 bu

dill- 1 bu

garlic - 1 ct small, 2 ct full

cucumbers - ~ 2 ct

#1 and #2 broccoli - ~ 2/3 lb smalls - ~ 1 lb fulls

red leaf lettuce - 1 ct

zucchini - ~ 2 ct smalls, ~ 3 ct fulls

rainbow carrots for fulls - 1 bu

Salad Lover's Add-On - salanova salad mix

Egg Add-On - starts in late July for Egg Lover's share holders

Upcoming Crops: cilantro, onions, more cucumbers .... green house heirlooms are putting on fruits, lots of other crops in the field are growing strong but are a few weeks out like celery and beets.

Recipe Ideas: zoodles, cabbage slaw, sauerkraut, greek skewers (recipe below), teriyaki beef (recipe below), tzatziki sauce with dill, carrots roasted with dill yogurt sauce drizzle, chard wraps.

CSA Member Farm Walk + Paint and Sip Sunday!

What a fun day-- about 30 CSA households totaling about 60 participants from a few months old and up joined us on the farm Sunday. In under 2 hours our group painted a lot of cards to take home, noshed on lots farm fresh veggies, harvested napa cabbage for several families to take home and make kimchee, cleaned about a crate of garlic, cleaned out the cooler to send folks home with bulk extras, and did a lot of meandering in the fields and connecting with other Crop Share holders and farmers. This was an enjoyable low-cost and low-fuss event that seemed to fill lots of folks' cups. We collected feedback and it seems a June farm walk will be a part of future seasons' schedule. Afterwords several of us headed off to Coburg Commons bookstore of a special farm to table paint and sip with artist Lola Buckwald. If you missed this event-- mark your calendar for our CSA Harvest Potluck September 13th 4-9pm.

Oh my-- we are not the only ones busy on the farm! HumbleBee Honey has about 30 hives on our farm and we will have Camas Swale Farm honey for sale later this season. Our personal hive is also very busy-- too busy! So much respect for bee keepers. Don't worry -- our personal hive now has a super on top giving our thriving bees more room and we'll add a second hive this Fall. Our farm neighborhood is an attractive place for bees. Both farm neighbors are low spray and do not use neonicitinoids which are toxic to bees. Our farm is organic. The field across the street grew meadow-foam this year. Put this all together and the honey we've tasted so far is excellent.

Greek Couscous Salad with Tomato and Cucumber

Lemon Vinaigrette
- ¼ cup olive oil
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 lemon juiced (about 2 tablespoons)
- 1-2 tablespoons honey
- ¼ teaspoon fresh ground black pepper
Couscous Salad
- 2¼ cups cool water
- ½ teaspoon salt
- 1½ teaspoons olive oil
- 1½ cups uncooked pearl couscous
- ⅔ cup chopped cucumber
- ⅓ cup chopped red onion
- ⅔ cup chopped tomatoes
- ⅔ cup garbanzo beans
- ½ cup sliced Kalamata Olives
- ¼ cup crumbled feta cheese
- ¼ cup loosely packed basil ribbons or chopped dill or parsley
Instructions
- In a small bowl, whisk the olive oil, white wine vinegar, lemon juice, honey, and pepper.
- Bring water to a boil, add the salt and olive oil. Stir in the pearl couscous. Reduce heat, cover, and simmer for 8-10 minutes or until the water is absorbed, stirring once or twice. Remove the lid and let it cool, stirring several times.
- In a large bowl, combine the cooled couscous, cucumber, red onion, tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and fresh herbs. Drizzle with the lemon vinaigrette and toss to coat.

Teriyaki Beef and Broccoli from Table for Two - we like this method.

1 tablespoon vegetable oil
1 ½ pounds (680 g) New York strip steak, sliced thinly with any excess fat cut off
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon sesame oil
2 teaspoon garlic paste or finely minced garlic
1 teaspoon ginger paste or finely minced ginger
1 cup (237 ml) low-sodium soy sauce
2 teaspoons sriracha
1 teaspoon mirin
¼ cup (85 g) honey
½ cup (118 ml) water
1 tablespoon cornstarch
3 cups (273 g) fresh broccoli florets, steamed for 3 minutes

Instructions

Heat the oil in a large frying pan over medium heat.
1 tablespoon vegetable oil
Toss the beef with the baking soda and salt then add it to the pan and cook until the beef turns a dark brown color.
Remove it from the pan and set it aside for later.
Add the sesame oil, garlic paste and ginger paste to the pan and cook for about a minute or until the garlic starts to become fragrant.
1 teaspoon sesame oil,2 teaspoon garlic paste or finely minced garlic,1 teaspoon ginger paste or finely minced ginger
Pour in the soy sauce, sriracha, mirin and honey and stir to combine.
1 cup (237 ml) low-sodium soy sauce,2 teaspoons sriracha,1 teaspoon mirin,¼ cup (85 g) honey
Bring it to a low simmer as you whisk every so often to prevent burning.
In a small bowl, stir the water and cornstarch together then pour it into the pan and whisk to combine as it thickens.
½ cup (118 ml) water,1 tablespoon cornstarch
Let it cook down and thicken for about three minutes before adding the beef and broccoli to the pan and stirring to combine.
3 cups (273 g) fresh broccoli florets
Continue cooking for another 2-3 minutes or until heated through.
Serve over rice and garnish with freshly chopped cherry tomatoes or green onions and toasted sesame seeds

Carrot harvest with working members. Carrot bunches require extra handling-- next week we'll start bulk harvesting these without the tops to make the work go faster whilst still providing awesome carrots.

CSA Member Calendar

First Summer CSA Delivery

Wednesday May 14th /Friday 16th

First Egg CSA Delivery

Wednesday July 23rd / Friday 25th

CSA Harvest Potluck and Party

Saturday September 13th at 4pm

First Fall CSA Delivery

Wednesday November 5th

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.