Week 9 JuLY 11th, 2025

camasswalefarm
Jul 11
6 min read

Updated: Jul 17

Recipes: bulb fennel and citris salad, oregon shrimp ceviche with cucumbers and tomatoes

Have you ever seen anything in your life

more wonderful than the way the sun,

every evening, relaxed and easy, floats toward the horizon

and into the clouds or the hills,

or the rumpled sea, and is gone–

and how it slides again out of the blackness,

every morning, on the other side of the world,

like a red flower streaming upward on its heavenly oils,

say, on a morning in early summer,

at its perfect imperial distance–

and have you ever felt for anything such wild love–

do you think there is anywhere, in any language, a word billowing enough

for the pleasure that fills you, as the sun reaches out,

as it warms you as you stand there, empty-handed–

or have you too turned from this world–

or have you too gone crazy for power, for things?

by Mary Oliver

It's so HOT this week. The Sun, our friend, our foe. Our call to rise when it rise and sleep when it falls. The plants love the sun but they have their tipping point too! While almost everything on the farm is growing strong, we've had some losses from the heat. It happens. Mostly its good out here though-- can you tell by the quality of your Crop Share that were working smart and hard and so are the plants? We work intently to keep weeds and pests away from food crops so they can thrive-- we have lots of help from lady bugs and lace wings, a smart and spirited farm crew, good soil etc. Even so sometimes we get too hot and so do the plants. We lost our first round of brussel sprouts last week -- the plants were covered in row cover to protect them from bugs but upon uncovering them to cultivate they were wilted on the ground. Yikes! We had seeded back up trays and have already re-planted. To keep ourselves cool we have to take greater pre-cautions, so we farmers don't wilt. On the farm when its above 90 F we start implementing more frequent breaks, cold water in the field, neck ties wetted, wet hats, retreats to the cooler or pack shed for lighter/ shaded work as possible, electrolyte popcicles, team-mindedness, not working alone and starting earlier in the day. In the near future we would like to invest in shade or mister structures that we can take to the field. How will you stay cool this weekend?

WHAT'S IN MY BOX?

heirloom and slicing tomato mix - 2/3 lb

cherry tomatoes - 1/2 pint red cabbage - 1 ct

italian kale - 1 bu

sweet corn - 2 ct

tropeo onions - 1 bunch

cucumbers - 2/3 lb smalls, 1.25 lbs fulls

cauliflower ~2/3 -1 lb smalls, ~ 1.25- 2 lb fulls

fennel bulb for fulls only - 1 ct

zucchini - ~ 2 ct smalls, ~ 3 ct fulls

*blueberries for fulls only - 1 bu This is our first CSA harvest of blueberries after 4+ years of tending these perennial plants intro fruition. We should get blueberries to all in the next couple weeks. Cheers to seeing more berries in your CSA in years to come.

Salad Lover's Add-On - salanova salad mix

Egg Add-On - starts in late July for Egg Lover's share holders!! Coming right up....

Fennel Bulb and Orange Salad

4 medium oranges any combination of navel, blood, Cara Cara, Tangelo, etc.
1 medium fennel bulb
3 cups salad greens sliced or torn into small pieces
1/4 cup thin sliced red onion
2 tablespoons salted, roasted pistachios chopped
1/4 cup orange juice
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
pinch salt and pepper

Instructions

Cut about 1/2 inch off of the top and bottom of the oranges, and then slice the peel off from all sides. Place each orange on its side, and cut it into thin slices. Reserve any juice to use in the vinaigrette.
Slice the fennel. Cut about 1/2 inch off of the bottom root end. Slice the bulb in half lengthwise. Place the flat end of each half on the cutting board and cut it into thin strips crosswise, so you have thin crescent-shaped strips.
Arrange the baby greens, orange slices, fennel slices, and sliced onion on a serving platter. Sprinkle the pistachios over the top.
To make the dressing, combine the reserved orange juice, olive oil, honey, mustard, a pinch of salt and pepper in a jar. Whisk or shake well to combine. Taste and add extra salt if necessary.
Pour the salad dressing over the salad and serve.

Ceviche with Oregon Shrimp

1 lbs pre-cooked Oregon shrimp
Lime Juice – about 5 limes or more as needed
1 cucumber – diced into small chunks
1 tropeo onions - diced into small chunks
2 small tomatoes – diced into small chunks
2 serrano or jalapeño peppers (or one of each) - finely chopped – seeds optional
⅓ cup of fresh cilantro - finely chopped
1 cup of tomato juice, or more tomatoes...
Salt & Pepper to taste
1 Avocado - diced into small chunks

Instructions

Place shrimp in a plastic or glass container (not metal -- it reacts with the acids)
Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
Cover shrimp and refrigerate for an hour to soak in the flavor-- small Oregon shrimp are pre-cooked in salty water before they are shipped to stores, so they don't need to "cook" in the lime juice like raw shrimp do. If you are using raw shrimp, you'll need to soak them in lime juice for at least 3 hours, to preferably overnight.
Mix all vegetables, and set aside in the fridge.
When the shrimp is thoroughly seasoned with the lime juice (or cooked through if you bought raw shrimp-- and it will be pink), then add the vegetables, tomato juice, salt & pepper and mix well.
Serve with tostadas, saltines or tortilla chips.

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.