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What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli , kale mix, zucchini. Only fulls have cauliflower and eggplant, more to come of both of those... small share/ full share Zucchini ~1.25 lbs /1.5 lbs Cucumber 0.75 lbs Red onions 1 bu (the tops are also usable) Basil 1 bu Kale mix .55 /.7 lb Broccoli .1 lb / 1.5 lb Lil' gem romaine 1 ct Strawberries 1/2 pint Cauliflower 1 ct (fulls only) Eggplant 1 ct (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Links to Recipes we love Broccoli Mango and Tofu Curry Recipe and photo from okonomi kitchen Slow Cooker Creamy Kale Recipe and Photo from New York Times CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October 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. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli ,kale mix and zucchini. Only fulls have cherry tomatoes and beets. small share/ full share Zucchini ~1.25 lbs /1.5 lbs Cucumber 0.75 lbs Red onions 1 bu (the tops are also usable) Beets, Red 1 lb (fulls only) Basil 1 bu Kale mix .55 /.7 lb Broccoli .1 lb / 1.5 lb Lil' gem romaine 1 ct Strawberries 1/2 pint Tomatoes half pint (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Links to Recipes we love Broccoli Mango and Tofu Curry Recipe and photo from okonomi kitchen Slow Cooker Creamy Kale Recipe and Photo from New York Times CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October 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. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of all of the bulk items. First tomatoes of the season! small share/ full share Zucchini ~.75lbs /1.25 lbs Cucumber ~1 ct Sweet onions 1 bu (the tops are also useable) Beets, bulk -- Chioggia /Candy Cane variety 1lb / 1.75 lb Parsley 1 bu #2 Broccoli .75 lb / 1 lb ** this variety is more heat tolerant than others but it is very knobby Orange Carrots 1.25 lb / 2 lb Potatoes 1 lb /1.25 lbs Tomatoes half pint / 1 pint Salad lovers only salad add-on: This week we are subbing your normal salanova salad with the following. Regular salad will be back next week (yay!) This week salad lovers will receive *** Blueberries and Braising Mix with Kales (these are less tough than the mature kale but its still summer kale and needs a good massage with oil and salt, or par boil or saute them)** Links to Recipes we love Chopped Cucumber and Tomato Salad Recipe and Photo from Inspired Taste Here ZUCCHINNI CHOCOLATE CHIP MUFFINS PHOTO AND RECIPE FROM ALL RECIPES HERE Glazed Chioggia Beets Recipe and Photo from Two of a Kind Cooks Here A Couple of Cooks Go To Kale Salad Recipe and Photo From A Couple of Cooks here If you missed last week's newsletter with more of a message from the farm, check it out! Happy Summer. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October 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. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of all of the bulk items. First tomatoes of the season! small share/ full share Zucchini ~1 lbs /1.5 lbs Cucumber ~1 ct / ~ 2 ct Sweet onions 1 bu (the tops are also useable) Beets, bulk -- Chioggia /Candy Cane variety 1lb / 1.75 lb Parsley 1 bu #2 Broccoli 1 lb / 1.5 lb ** this variety is more heat tolerant than others but it is very knobby Rainbow Carrots 1.25 lb / 2 lb Potatoes 1 lb /1.25 lbs Tomatoes - or - Heirloom Tomatoes 1/2 pint or ~ 1 lb Salad lovers only salad add-on: This week we are subbing your normal salanova salad with the following. Regular salad will be back next week (yay!) This week salad lovers will receive *** Strawberries and Braising Mix with Kales (these are less tough than the mature kale but its still summer kale and needs a good massage with oil and salt, or par boil or saute them)** Links to Recipes we love Chopped Cucumber and Tomato Salad Recipe and Photo from Inspired Taste Here ZUCCHINNI CHOCOLATE CHIP MUFFINS PHOTO AND RECIPE FROM ALL RECIPES HERE Glazed Chioggia Beets Recipe and Photo from Two of a Kind Cooks Here Massaged Kale Salad with Strawberries Recipe and Photo From The Food Blog Here If you missed last week's newsletter with more of a message from the farm, check it out! Happy Summer. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October 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. > Back to Our Recipe Archives

Hello, meet some of your farmers. Flowers were blooming in abundance this week, so we snapped a few group photos. Staff not pictured are Peter, Jenna, Ryan, Jasmine, Colton and Isabelle. We hope to catch them next time. We were sorry to miss those who signed up for this Sundays sauerkraut making session that we were not able to host! In 17 years we've never canceled an event so we did not cancel it lightly. We thank you for your understanding. On-farm experiences are grown is clearly of interest to our members. We always fill up registration when we host an event. It's something we get excited about and enjoy typically. Last week was a big week and some of our farm team had unexpected competing demands, and we were - for the first time - understaffed for an event. If we host, we take it seriously and want to be prepared. So, alas, we look forward to offering alternative opportunities for on-farm connection and production soon. In the mean time, be sure to mark your calendar for our annual harvest potluck this year that is on Saturday October 3rd! This week brings the first ripe cherry and heirloom tomatoes, they will be in your shares and in your bellies in the next couple weeks -- we can't wait! Other crops coming soon are sweet corn, another round of salad mix and head lettuces, blueberries, bulb fennel, potatoes, purple cabbage, and more. Late July brings the first bell peppers and melons too... This week's featured crop is the beet. When beets are big like this, we like to quarter them and boil them for use in hummus, or slice them up and make a quick pink pickle. What we had never tried until recently was making beet juice without a juicer but it works! (See recipe below). Wondering where else we sell our produce/needing suggestions for dinner night out? Marche, Bar Purlieu, Rye, Charred Pizza, the Paddock, Pandita, Lovely, Domek, and Mazzis are restaurants that buy from our farm regularly. Other farm to table restaurants that buy certain seasonal crops from us are Yardi and the Wheel a Pub. Support your local farmers and restaurants in one! Thank you so much for taking this season's food adventure with us, let us know if you have any questions or favorite recipes. Email the farm at camasswalefarmcsa@gmail.com. Camas Swale Farmers Amber and Jonah and team What's In My Box? The difference between small and fulls this week is that smalls do not have cabbage or cilantro and have less weight in zucchini, cucumber, broccoli and beets. Smalls have chard. small share/ full share Zucchini ~1.5lbs /2 lbs Cucumber ~1 ct / ~ 2 ct Tropeo onions 1 bu (the tops are also useable) Beets, bulk 1lb / 1.75 lb Cilantro 1 bu Cabbage 1 ct savoy, cone or green Chard 1 bu Potatoes 1.25 lbs /1.5 lbs Fulls only: 1/2 pint cherry tomatoes Salad lovers only salad add-on NOTE: salanova salad mix and romaine Links to Recipes we love Marinated Beet Salad – Haitian Inspired https://mikastable.com/marinated-beet-salad/ Jamaican Beetroot Juice Recipe With And Without Milk https://jamaicanfoodsandrecipes.com/jamaican-beetroot-juice-recipe-with-and-without-milk/ Cabbage and Zucchini Stir Fry https://teresasrecipes.com/recipe/cabbage-and-zucchini-stir-fry Teresa is a home chef. Her page is easy to navigate and her recipes are from all over the world. Some are elegant and some are basic. We hope you like exploring her page as much I have; and I hope you enjoy this cabbage dish with sesame seeds. We love sesame with cabbage! Sautéed Swiss Chard with Sesame Sauce By Sandra Wu, from Americas Test Kitchen - sent by CSA member Angela Z. (thank you!) 1⁄4 cup plus 1 tablespoon sesame seeds, toasted 2 teaspoons sugar 2 tablespoons water 1 teaspoon soy sauce 1 1⁄2 teaspoons white miso 1⁄4 teaspoon grated fresh ginger 1 1⁄2 tablespoons vegetable oil 1⁄2 teaspoon toasted sesame oil 1 1⁄2 pounds Swiss chard, stems sliced 1⁄4 inch thick on bias (3 cups), leaves sliced into 1⁄2-inch-wide strips (10 cups) Kosher salt 1.Process 1/4 cup sesame seeds and sugar in food processor until it resembles coarse sand, about 15 seconds. Add water, soy sauce, miso, and ginger and pulse until combined, about 5 pulses. Transfer to bowl. 2. Heat vegetable oil and sesame oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chard stems and 1/8 teaspoon salt and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes. Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds. Add remaining chard leaves and 1/8 teaspoon salt and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer. Remove pan from heat and stir in sesame sauce. Transfer to serving platter and sprinkle with remaining 1 tablespoon sesame seeds. Serve immediately. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October 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. > Back to Our Recipe Archives

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 Broccoli 1/2 lb Zucchini ~1.5lbs smalls, ~2 lbs full Cucumber ~1 ct smalls, ~2 ct fulls Cauliflower ~ 1 lb smalls/ ~ 2 lbs fulls ** last pick of this round and some has purpling from the sun, totally fine to eat, purple will fade with cooking. 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! Goats Milk is available for pre-order for the bloch pick up site on 26th Ave Wednesdays 12-6. a couple extra quarts will be brought for last minute purchase. Rainbow Acres is run by a wonderful human, farmer, and horse trainer Brennan. if they have a hand full of folks interested they will continue delivery. $8/quart from Rainbow acres farm. contact brennan in advance to reserve a quart at 541-852-3634. Enjoy! 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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

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 basil this week and have less weight in zucchini, broccoli, and cauliflower. small share/ full share Zucchini 1 ct Cucumber 1 ct Rainbow Chard 1 bu Cauliflower ~ 1.5 lb smalls/ ~ 2lb fulls Broccoli 1 head Carrots - 1 bu Cilantro 1 bu Basil 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 Link to how our tractor implement covers potato seeds in slow motion! 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 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. 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. 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 Adams St. pick up site next Friday 6/26 and maybe today 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. 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. > Back to Our Recipe Archives

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: Roasted Cauliflower Vegan tacos with cilantro lime crema Link to how our tractor implement covers potato seeds in slow motion! 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 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. 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. 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. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have zucchini instead of berries and a little less broccoli and cucumbers. small share/ full share Berries 1 pt fulls only Zucchini 1 - 2 ct smalls only Basil 1 bu Ho mi zi 1 ct Cone cabbage 1 ct Cucumber 1-2 ct Broccoli 1-2 heads Beets - 1 bu Garlic Scapes - 6-8 ct Salad lovers only salad add-on 2/3 lb salad Links to other recipes we love : how to bake beets in the oven from the kitchn; making garlic scape butter from the art of natural living The Best Broccoli and Cabbage Slaw Photo and Recipe from Inspired Taste 1 pound broccoli with stems, 2 to 3 small heads 1/2 lb cabbage chopped 1/2 bunch basil or green onions, thinly sliced ½ cup loosely packed fresh parsley leaves from last week, coarsely chopped 1 cup golden raisins 1 cup shelled sunflower seeds 1 cup mayonnaise, try homemade mayo or veganaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard ¼ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper 2 to 3 dashes toasted sesame oil, optional Instructions Prep the broccoli: Remove the florets from the larger stems and cut them into small, bite-sized pieces. Trim away the woodiest part of the stem (about ½ inch from the bottom) and discard. Using a vegetable peeler, remove the thick outer layer of the stems, then grate or slice the peeled stems into thin matchsticks. Place all the broccoli in a very large bowl (you should have about 6 to 8 cups total). Make the coleslaw mix: Add the sliced basil or green onions, parsley, raisins, and sunflower seeds to the bowl with the broccoli. Toss to combine. Make the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust the seasoning or acidity as needed. For extra flavor, add two or three small dashes of toasted sesame oil (see tips). To finish: Pour about two-thirds of the dressing over the broccoli mixture and toss well to coat. If the slaw looks a bit dry, add more dressing to taste. Serve right away or refrigerate for about an hour to let the flavors meld. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Links to recipes we love : how to bake beets in the oven from the kitchn; making garlic scape butter from the art of natural living creamy kale cabbage and broccoli salad with avocado - so good! What's In My Box? The difference between small and fulls this week is that smalls have zucchini instead of berries and a little less broccoli and cucumbers. small share/ full share Berries 1 pt fulls only Zucchini 1 - 2 ct smalls only Italian -or- purple kale 1 bu Ho mi zi 1 ct Cone cabbage 1 ct Cucumber 1-2 ct Broccoli 1-2 heads Beets - 1 bu Garlic Scapes - 6-8 ct Salad lovers only salad add-on 2/3 lb salad CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: herb and zucchini egg bake What's In My Box? The difference between small and fulls this week is that smalls have a little less bok choy, broccoli, zucchini and strawberries. Don't worry there is a lot more broccoli to come but as is with most crops, the first harvest is lighter. small share/ full share Parsley 1 bu Zucchini 1 - 2 ct Romaine 1 ct green kale 1 bu -- this was the first pick from some of the plants so the leaves are big and mineral packed but can be a bit tough, cooking and removing the main stem helps with texture and also makes all those mineral available! Bok Choy 1 ct (smalls) - 2ct (fulls) green cabbage 1 ct broccoli 1-2 heads fulls only Strawberries 1/2 pt (smalls), 1 pint (fulls) Salad lovers only salad add-on 2/3 lb salad Herb and Zucchini Egg Bake Photo and Recipe from Sweet Peas and Saffron recipe link here Ingredients 6 eggs ½ cup milk (dairy or almond milk work great) ½ cup almond flour (all purpose or gluten-free flour work as well) ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon basil ½ teaspoon oregano 1 tablespoon finely chopped parsley 1 cup zucchini shredded (measure 1 loosely packed cup before squeezing moisture out) 1 onion (chopped finely) 1 cup kale (chopped finely) 1 cup shredded cheese (mozzarella or cheddar are great) Instructions: First, we will gather our ingredients: veggies- I am using an onion, shredded kale, and zucchini (pressing all moisture out!). The best thing about these ingredients is we don't need to pre-cook them: they cook right along with the eggs in the oven eggs- use large eggs for this recipe milk- you can use dairy or almond milk herbs- oregano, basil, parsley and salt cheese- I used mozzarella, but cheddar or even feta cheese would go well in here (omit salt if using feta) flour- yes, you read that right! Adding flour to this recipe helps with the moisture issue that comes with reheating eggs. You can use all purpose flour, gluten-free flour, or almond flour. baking powder- to help get a little bit fluffier of a breakfast bake Once you've prepped all your ingredients, it's time to do the baking part of the egg bake (find the printable recipe card with full measurements at the bottom of the post)! spray a 9 x 9 inch casserole dish mix together all ingredients in a large glass measuring dish pour the mixture into the baking dish bake for 30-35 minutes allow to sit for 10 minutes slice and enjoy! Other recipe ideas for this week: Cabbage: Suspicious Delicious Creamed Cabbage Grilled Cabbage with Preserved Lemon Mostarda Bok Choy: Ground Pork or Tempeh with Bok Choy Stir Fry (cabbage and broccoli are also good for this!) CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: herb and zucchini egg bake What's In My Box? The difference between small and fulls this week is that smalls do not have broccoli, and have a little less bok choy, zucchini and strawberries. Don't worry there is a lot more broccoli to come but as is with most crops, the first harvest is lighter. small share/ full share Parsley 1 bu Zucchini 1 - 2 ct Romaine 1 ct green kale 1 bu -- this was the first pick from some of the plants so the leaves are big and mineral packed but can be a bit tough, cooking and removing the main stem helps with texture and also makes all those mineral available! Bok Choy 1 ct (smalls) - 2ct (fulls) green cabbage 1 ct broccoli 1-2 heads fulls only Strawberries 1/2 pt (smalls), 1 pint (fulls) Salad lovers only salad add-on 2/3 lb salad Herb and Zucchini Egg Bake Photo and Recipe from Sweet Peas and Saffron recipe link here Ingredients 6 eggs ½ cup milk (dairy or almond milk work great) ½ cup almond flour (all purpose or gluten-free flour work as well) ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon basil ½ teaspoon oregano 1 tablespoon finely chopped parsley 1 cup zucchini shredded (measure 1 loosely packed cup before squeezing moisture out) 1 onion (chopped finely) 1 cup kale (chopped finely) 1 cup shredded cheese (mozzarella or cheddar are great) Instructions: First, we will gather our ingredients: veggies- I am using an onion, shredded kale, and zucchini (pressing all moisture out!). The best thing about these ingredients is we don't need to pre-cook them: they cook right along with the eggs in the oven eggs- use large eggs for this recipe milk- you can use dairy or almond milk herbs- oregano, basil, parsley and salt cheese- I used mozzarella, but cheddar or even feta cheese would go well in here (omit salt if using feta) flour- yes, you read that right! Adding flour to this recipe helps with the moisture issue that comes with reheating eggs. You can use all purpose flour, gluten-free flour, or almond flour. baking powder- to help get a little bit fluffier of a breakfast bake Once you've prepped all your ingredients, it's time to do the baking part of the egg bake (find the printable recipe card with full measurements at the bottom of the post)! spray a 9 x 9 inch casserole dish mix together all ingredients in a large glass measuring dish pour the mixture into the baking dish bake for 30-35 minutes allow to sit for 10 minutes slice and enjoy! Other recipe ideas for this week: Cabbage: Suspicious Delicious Creamed Cabbage Grilled Cabbage with Preserved Lemon Mostarda Bok Choy: Ground Pork or Tempeh with Bok Choy Stir Fry (cabbage and broccoli are also good for this!) CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: 5 minute pesto, rainbow chard enchiladas Putting in the Seed Robert Frost You come to fetch me from my work tonight When supper's on the table, and we'll see If I can leave off burying the white Soft petals fallen from the apple tree. (Soft petals, yes, but not so barren quite, Mingled with these, smooth bean and wrinkled pea;) And go along with you ere you lose sight Of what you came for and become like me, Slave to a springtime passion for the earth. How Love burns through the Putting in the Seed On through the watching for that early birth When, just as the soil tarnishes with weed, The sturdy seedling with arched body comes Shouldering its way and shedding the earth crumbs. Poetry Book : Mountain Interval (1916) What's In My Box? The difference between small and fulls this week is that smalls do not have ho mi zi, cilantro or strawberries. small share/ full share Basil 1 bu snap peas 1 pt Purple kale 1 bu chard 1 bu Butterhead lettuce 1ct Baby Napa cabbage 1-2 ct mustard greens, "ho mi zi" 1 bu fulls only Cilantro fulls only Strawberries 1/2 pt fulls only Salad lovers only salad add-on 2/3 lb salad 5 Minute Pesto 2 cups basil de-stemmed 1/2 lemon juiced 2 cloves garlic 1/2 cup parmesan cheese 1/2 cup olive oil salt and pepper Instructions: Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped. Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated. Notes Yield – 1 1/2 cups Storage – in fridge for 5 days or freezer for 3 months ** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup. Rainbow Chard Enchiladas with Rhubarb chipotle sauce Photo and recipe from Natural Yella Rhubarb sauce (or use a store bought enchilada sauce. But if you happened upon rhubarb and want something other than pie to make with it... try this!) 2 cups diced rhubarb 1/4 medium onion 1 tablespoon olive oil 1/2-1 teaspoon chipotle powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup veggie broth 2 tablespoon brown sugar 2 tablespoons apple cider vinegar Enchiladas: 1/2 cup black beans juice from one lime 1 clove garlic pinch salt 2 cups rainbow chard Cheese of choice (I used mozzarella) 4-6 corn tortillas Instructions: Preheat oven to 375˚. In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb begins to soften, 3-4 minutes. Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring sauce to a boil, then reduce to a simmer. Let cook for 10-15 minutes. Rhubarb will begin to break down and sauce will smooth out (although, I left a few chunks of rhubarb.) For filling, heat lime juice in a skillet over medium-low. Add in garlic and cook for 1 minute. Stir in beans and salt, cooking until beans are hot. Remove the swiss chard stem and shred greens. Stir in to beans and cook for one minute. Chard should barely be starting to wilt. To assemble enchiladas, spread 1/4 cup the rhubarb sauce in the bottom of an 8x8 pan (or something similar.) Have a warm water bath ready and dip each corn tortilla in the water (or you can dip it in the sauce as well) for 10-15 seconds. Remove and fill with bean mixture then carefully roll. Place seem side down in pan. Repeat with the remaining corn tortillas. I choose to only put cheese on top, but you can also toss cheese in each shell. Add desired amount of cheese on top and cover with remaining rhubarb sauce. Bake for 20-25 minutes. Cheese should be melted and rhubarb sauce should be bubbling. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: 5 minute pesto, rainbow chard enchiladas, creamy basil cucumber salad Putting in the Seed Robert Frost You come to fetch me from my work tonight When supper's on the table, and we'll see If I can leave off burying the white Soft petals fallen from the apple tree. (Soft petals, yes, but not so barren quite, Mingled with these, smooth bean and wrinkled pea;) And go along with you ere you lose sight Of what you came for and become like me, Slave to a springtime passion for the earth. How Love burns through the Putting in the Seed On through the watching for that early birth When, just as the soil tarnishes with weed, The sturdy seedling with arched body comes Shouldering its way and shedding the earth crumbs. Poetry Book : Mountain Interval (1916) What's In My Box? The difference between small and fulls this week is that smalls do not have ho mi zi nor cilantro , and have less cucumber weight. small share/ full share Basil 1 bu snap peas 1 pt Purple kale 1 bu chard 1 bu Butterhead lettuce 1ct Cucumbers 3/4 lb smalls, 1 1/4 lb fulls mustard greens, "ho mi zi" 1 bu fulls only Cilantro fulls only Salad lovers only salad add-on 2/3 lb salad 5 Minute Pesto 2 cups basil de-stemmed 1/2 lemon juiced 2 cloves garlic 1/2 cup parmesan cheese 1/2 cup olive oil salt and pepper Instructions: Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped. Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated. Notes Yield – 1 1/2 cups Storage – in fridge for 5 days or freezer for 3 months ** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup. Rainbow Chard Enchiladas with Rhubarb chipotle sauce Photo and recipe from Natural Yella Rhubarb sauce (or use a store bought enchilada sauce. But if you happened upon rhubarb and want something other than pie to make with it... try this!) 2 cups diced rhubarb 1/4 medium onion 1 tablespoon olive oil 1/2-1 teaspoon chipotle powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup veggie broth 2 tablespoon brown sugar 2 tablespoons apple cider vinegar Enchiladas: 1/2 cup black beans juice from one lime 1 clove garlic pinch salt 2 cups rainbow chard Cheese of choice (I used mozzarella) 4-6 corn tortillas Instructions: Preheat oven to 375˚. In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb begins to soften, 3-4 minutes. Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring sauce to a boil, then reduce to a simmer. Let cook for 10-15 minutes. Rhubarb will begin to break down and sauce will smooth out (although, I left a few chunks of rhubarb.) For filling, heat lime juice in a skillet over medium-low. Add in garlic and cook for 1 minute. Stir in beans and salt, cooking until beans are hot. Remove the swiss chard stem and shred greens. Stir in to beans and cook for one minute. Chard should barely be starting to wilt. To assemble enchiladas, spread 1/4 cup the rhubarb sauce in the bottom of an 8x8 pan (or something similar.) Have a warm water bath ready and dip each corn tortilla in the water (or you can dip it in the sauce as well) for 10-15 seconds. Remove and fill with bean mixture then carefully roll. Place seem side down in pan. Repeat with the remaining corn tortillas. I choose to only put cheese on top, but you can also toss cheese in each shell. Add desired amount of cheese on top and cover with remaining rhubarb sauce. Bake for 20-25 minutes. Cheese should be melted and rhubarb sauce should be bubbling. Creamy Basil Cucumber Salad Photo and recipe from Whole and Heavenly Oven Ingredients 2 medium cucumbers, thinly sliced 1 small red onion, thinly sliced (optional) 1 teaspoon 1/2 cup sour cream 2 tablespoons 1/2 teaspoon 1 tablespoon Salt and pepper to taste 1/4 cup minced fresh basil add other veggies like snap peas sliced in half the long way or finely sliced massaged kale Instructions Toss cucumber and red onion slices together in a colander with kosher salt. Set colander over a bowl and allow to sit 30 minutes to drain the extra water from the cucumbers. Once cucumbers have drained, use paper towels to gently blot any remaining moisture from cucumbers. Place cucumbers and onion in a large bowl. In a small bowl, whisk sour cream, vinegar, garlic powder, sugar, and salt and pepper to taste. Pour sour cream dressing over cucumbers and add basil. Fold salad until evenly coated and season with salt and pepper to taste if needed. Refrigerate salad until ready to serve and enjoy! CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have less of several items (napa, salad mix and romaine) and do not have radishes. Smalls have half pints of strawberries this week-- we want everyone to get berries from the first round. The berry patch will have a second wind soon. Lots of salad mix this week so everyone gets this wonderful crunchy salad--- salad lovers, yes this is an exceptionally big lettuce week, time to share salad with friends... small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1-2 med small/ 1-2 lg full salad mix .4 lb small / .6 lb full romaine lettuce 2 ct for fulls only lil' gem baby romaine 1 ct for smalls only radishes, bulk 1 pt fulls only enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have smaller sized napa, butterhead, salad mix and half pints of radish instead of full. small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1 med small/ 1 lg full salad mix .4 lb small / .6 lb full butterhead lettuce 1 med small / 1 lg full radishes, bulk 1/2 pt small / 1 pt full enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Friday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw snap peas (smalls only) 1 pt enjoy cooked or raw chard (fulls only) 1 bu saute it for best mineral absorption. strawberries (fulls only) - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Wednesday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals spinach .35 lb/ .45 lb some yellowing from the heat, but mostly this crop did decent. chop and eat raw or better yet saute it for best mineral absorption. Either way, spinach is delicious. mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw strawberries - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kimchee Making Sunday June 28th 1 pm - 4pm 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. > Back to Our Recipe Archives

Recipes: Frittata with Spinach or Nettle; Split Pea Soup with Carrots Dear CSA Community, This is our one time Spring Newsletter that we send to all of our community members! If you are already signed up for our CSA Crop Share, thank you! You'll get more information about first deliveries soon. You can always login to your account at Farmigo to double check your sign up and pick up location, too. If you haven't reserved a Crop Share yet, please sign up here s o we can do a great job growing for you! The Crop Share is currently three quarters full, help us fill it! Sign up will close once we are full, and all sign ups should be completed by May 1. Thanks so much! Remember why.... and.... it's YUMMY! On the farm we are seeding weekly, the seed house and caterpillar tunnels are full of bright and lively starts, greenhouses are planted with arugula, spinach, radishes, turnips, snap peas, strawberries, green onions and lettuce mix. Potatoes are getting cut and dusted with ash today in preparation for planting (this process is called chitting), and we were transplanting onions in the field today. There is a lot happening on the farm in April! Last Fall some of you will remember that we asked for input on crop plans for 2026. Some of you emailed us and others snail mailed letters of thanks, requests and feedback. Thank you!! This year will be similar to 2025 however we are growing a little more garlic, roma tomatoes and strawberries this year, and it should be a good year for our golden plum trees. If it's a good pear and apple year we will partner with Parker Learning Garden for these and other pome fruits. We are excited about the season ahead. A few members requested a food processing day and asked when they can come to the farm. Mark your calendars for a CSA Member kimchi making party in late June and our annual Potluck Party in September! We love connecting you with where your produce is grown and each other, and we get a lot out of it ourselves. Exact dates are in the CSA Calendar below, and stay tuned for pop-up CSA member u-pick times. This season we've raised about $500 to subsidize a hand full of hard ship Crop Shares, and we are partnered with the PNW CSA Coalition which allows our farm to accept SNAP benefits for payment + double up bucks. There is more information on our website about how to sign up using SNAP. If you know someone in need of support paying for a Crop Share, please email us! In terms of continuing to invest in sustainability on the farm, we purchased a new soil- working implement made in Washington called an Imants Spader. It reduces our bed prep tractor passes in the field by around 30% and in some cases eliminates tillage. Tillers make a smooth soil surface for direct seeding but pulverize the soil and can make a "hard pan". The spader is very effective at making smooth bed tops too. The spader also works cover crop into the soil and leaves the soil pretty fluffy to plant into all in one pass; without tilling. We've also set practical goals around reducing single use plastic usage in field production, too -- more on that another time. Returning staff Pascale, Jason, Peter, Shaun, Rachel, Jenna and Ash are back at it with us. Crop quality and efficiency on the farm are better when our team is mostly composed of returning experienced farmers, and we hope you see that this season ahead. We've also welcomed new staff Marco and Amanda. Both of them come with over a decade of organic ag experience. Working member volunteer roles are about full, but we do have one slot Tuesday 8:30-12:30 bi-weekly open if you are interested please email us. I'll end with this poem that Farmer Jonah wrote for his dad when he was 18. It reminds me of all the hope packed into a beginning, into a seed-- and the hope of Spring. From the seed house brimming with plants and potential, to our children growing into bigger humans with agency and dedication to justice and kindness, and finally to our community supporting local stores and farms etc., -- we feel solid ground beneath our feet here and see plenty of good work ahead to keep us busy. We look forward to growing for you another season, and sharing recipes and moments on the farm. If you have any burning questions about this season's Crop Share please reach out. Also, if you have a friend that you think would enjoy getting veggies from the farm, please share this Spring Newsletter with them! With care and carrots, Camas Swale Farmers Amber, Jonah and team CSA Member Calendar FIRST CSA Delivery May 13th for Wednesday Sites, May 15th for Friday sites Sign up for 2026 Crop Shares February 1st - May 1 Sunday June 28th CSA Member Open House 11-2pm Bring a picnic blanket and a snack, u-pick flowers, make kimchee together, sample hot sauces, take a farm walk, kids can chop veggies or make art or just enjoy some time exploring a safe, large landscape. RSVP link coming soon. Saturday September 19th CSA Member Harvest Potluck Party 4-9pm Celebrate the season and connect with the farm at our annual very festive event. What's Anticipated for the First CSA's? salad mix radish spinach green onions potatoes mustard greens baby carrots italian kale turnips and more... Potato and Spinach or Nettle Frittata Sometimes our children like spinach, sometimes they do not. Sprinkle the greens on one side of the pan only if desired! 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach or chopped nettle leaves* nettle leaves are wild harvested, the top two sets of leaves are most tender. harvest and chop with gloves to prevent a nettle sting 2 tsp chopped green onions 1 tsp crushed garlic 1/4 tsp nutmeg salt and pepper to taste 6 large eggs ⅓ cup milk ½ cup shredded Cheddar cheese Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes. Mix in spinach or nettle, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes. Beat together eggs and milk in a medium bowl. Add spices. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes. Slice and enjoy! Split Pea Soup with Spring Carrots from Plantains and Challah 1 pound split peas 1 Tablespoon olive oil 1 medium onion, diced 4 celery ribs, diced 3 carrots, diced 4 garlic cloves, sliced ½ teaspoon garlic powder 1 teaspoon ground coriander ½ teaspoon nutmeg 1 teaspoon kosher salt freshly cracked black pepper to taste 2-2.5 quarts vegetable stock (you can use water, but add more vegetables or spices for added flavor) 1 tablespoon lemon zest from one lemon, optional Sweat the vegetables in olive oil until soft and translucent. Add the split peas and spices. Cover with water and bring to a boil, then simmer until peas are completely soft and the soup gets thick and creamy. Approximately 30-40 minutes on low flame. You can add the lemon zest or lemon juice at the end if desired for a little brightness. 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, Starting May 13th/15th #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 2026 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 .  > Back to Our Recipe Archives

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 lb s 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: Roasting Kabocha Squash and making Pie Puree Minimalist baker's Pumpkin Pie with Kabocha 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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Cabbage with Tomatoes Flanken Recipe + Recipe Ideas What's In My Box? Fall Shares --all fall CSA boxes contain the same thing. Wow it's an amazing share this week, don't you think? Have you been waiting for arugula just as we have? This is the second to last week of Fall CSA, please plan for picking up your last Fall CSA share next week on Wednesday 12-6pm . More information next week. Arugula - 1/2 lb beets - 1.5 lb broccoli - 2/3 lb Bonus #2 grade cauliflower - 1 ct these cauliflower are wonderful for eating but many have blemishes or knobbiness that are unsuitable for retail sales. We are including these as a bonus this week! onions - 1. 5 lb cabbage, green - 1 ct delicata squash - 2-3 ct collards - 1 bu fingerling potatoes - 1.5 lb RECIPE IDEAS: Roasted Broccoli and Cauliflower with Parmesan Roasted Beets with Balsamic Arugula with Beets Salad Cookie and Kates Quick Collard Greens Cabbage Soup with Flanken with notes on "Ehud's vegetarian Cabbage" I tried to find a recipe similar to our friend Ehuds's tomatoes and cabbage recipe to no avail, but this is close. His recipe is sliced green cabbage cooked for with a lid on the pot to really cook down, add crushed tomatoes honey salt and pepper, cook it all down for 45 minutes. He grew up eating this in the kibbutz he lived in as a child , it is an all ages friendly dish. Now, this recipe is a measured alternative to this, and looks delicious. I imagine it will be good without Flanken. 1 1/2-2 lbs. Kosher Flanken (a cut of short ribs, or any tender beef) 1 ct 48 ounce can of Tomato Juice 1 ct 29 ounce can of Crushed tomatoes 1 1/2-2 lbs. head of cabbage, shredded 1 juice of a large lemon 2 small onions , chopped 2 large carrots (from last week) , cut into large chunks sweet potatoes can be substituted 1 large apple. peeled, and cut into large chunks 1 tbsp. vegetable or canola oil 2+ tbsp. brown sugar to taste In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste. Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread. Cabbage Soup with Flanken with notes on "Ehud's vegetarian Cabbage" I tried to find a recipe similar to our friend Ehuds's tomatoes and cabbage recipe to no avail, but this is close. His recipe is sliced green cabbage cooked for with a lid on the pot to really cook down, add crushed tomatoes honey salt and pepper, cook it all down for 45 minutes. He grew up eating this in the kibbutz he lived in as a child , it is an all ages friendly dish. Now, this recipe is a measured alternative to this, and looks delicious. I imagine it will be good without Flanken. 1 1/2-2 lbs. Kosher Flanken (a cut of short ribs, or any tender beef) 1 ct 48 ounce can of Tomato Juice 1 ct 29 ounce can of Crushed tomatoes 1 1/2-2 lbs. head of cabbage, shredded 1 juice of a large lemon 2 small onions , chopped 2 large carrots (from last week) , cut into large chunks sweet potatoes can be substituted 1 large apple. peeled, and cut into large chunks 1 tbsp. vegetable or canola oil 2+ tbsp. brown sugar to taste In a skillet, sear Flanken on all sides to get off as much fat as you can and brown meat. Remove meat and set aside. In a large stock pot heat oil and saute onion until golden. Add cabbage and stir. Add Flanken and rest of the ingredients, except brown sugar. Stir on medium heat. Taste and slowly add the amount of sugar to taste. Cook for about 1 1/2 hours. Adjust heat to simmer if it is boiling too fast. When meat is fork tender remove from heat. Serve hot with some crusty bread. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Chicken Stew by Salt & Lavender, Braised Caramelized Savoy Cabbage What's In My Box? Fall Shares --all fall CSA boxes contain the same thing leek - 1 ct carrots, rainbow - 1.5 lb cauliflower or broccoli - 2/3 lb chard braising mix - 2/3 lb red potatoes - 2lb garlic - 0.4 lb honey nut squash - 2-3 ct savoy cabbage - 1 ct This weekend the farm attended Fill Your Pantry, an event that serves Lane County residents each Fall. Our farm fills pre-orders for bulk goods and sells market style at this event. It was a challenging year for some customers with SNAP benefits on hold just before the event, and many folks were unable to pre-pay so lines were very long. But, going through the line, speaking with people, the energy was good-- folks were so patient! All in all the event got a lot of storage crops to households at a subsidized or wholesale rate. We also have brought in so many carrots this year and recently celebrated our staff with a special dinner for them catered by Chef Linos -- a wonderful family owned food cart in Coburg. Easy Chicken Stew by Salt & Lavender We've enjoyed this soup for three meals now and still are not sick of it. Enjoy! 1 tablespoon olive oil 1 tablespoon butter 1/2 medium onion chopped 2 sticks celery chopped 3 medium carrots peeled & sliced 3 cloves garlic minced 2 tablespoons flour 3 cups chicken broth/stock 1/2 cup heavy/whipping cream 1/2 teaspoon Italian seasoning 8 ounces mushrooms (use white or cremini) sliced 2 large Russet potatoes peeled & diced 1.5 pounds uncooked chicken breasts Salt & pepper to taste Add the oil, butter, onion, celery, carrots, and garlic to a Dutch oven or soup pot. Sauté over medium-high heat for 5-7 minutes. Stir in the flour and let it cook for about a minute. Stir in the chicken broth and ensure the flour has dissolved, then add in the cream, Italian seasoning, mushrooms, potatoes, and chicken. Increase the heat to high and bring the stew to a gentle boil. Reduce the heat to medium-low and simmer with the lid slightly open for 25 minutes. You may want to stir it a couple of times to ensure nothing is sticking to the bottom of the pot as it cooks. Take the chicken out of the pot and cut it up. Add it back in, then season the stew with salt & pepper to taste, and serve. Braised caramelized savoy cabbage 1/4 m edium head of savoy cabbage 2 tbsp olive oil 1/2 cup water 1 tbsp butter 3 cloves of garlic minced 1 tbsp soy sauce 1/4 tsp ground black pepper 1/4 cup water Slice the cabbage.  Before starting, be aware that this recipe uses a quarter of a head of medium savoy cabbage (using more wouldn’t fit in most skillets). Start by slicing the quarter in half lengthwise. Rinse it and pat it dry.  Rinse the cabbage wedges under cold water to remove any possible dirt. Drain them well and pat them dry with paper kitchen towels. Sauté until browned.  Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the cabbage wedges and sauté for 3-4 minutes or until golden brown. Flip and sauté the other side.  Once one side is golden brown, flip the wedges and sauté for another 3-4 minutes until the other side is golden brown as well. Cover and cook until tender.  Next, add 1/2 cup of water to the skillet and cover with a lid. Steam the cabbage for about 15 minutes or until tender. You can check the doneness by trying to pierce the cabbage with a thin knife. Sauté the garlic.  Once the cabbage wedges are tender, push them back to a side of the pan. Add the vegan butter and wait until it melts. Once melted, add the minced garlic and sauté for about 2 minutes. Next, stir to toss the cabbage wedges with the sautéed garlic. Season with soy sauce.  Add the soy sauce, ground black pepper, and 1/4 cup of water to the pan. Shake to toss the cabbage with the sauce. Sauté for a few more minutes.  Cook uncovered for another 3-4 minutes, flipping the wedges once halfway through cooking to season the cabbage evenly. Enjoy!  The cabbage is now ready. You can taste it and adjust the seasoning before serving. You can store this braised cabbage for up to 3 days in the refrigerator. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Carrots Love Tomatoes Soup, Aji Amarillo Salt, Sesame Tahini Ginger Dressing What's In My Box? Fall Shares --all fall CSA boxes contain the same thing tetsukabuto squash- 2 ct This is a cross between butternut and kabocha squash that we are trialing this year. How do you like it? Like kabocha, you can bake the whole squash for 10 minutes before slicing it so that it gets softer before cutting it in half and scooping out the seeds and slicing it up for further baking. If you plan to use the flesh for soup or pie, you can bake the whole un-cut squash until it is fully cooked. To do this, poke the skin several times with a fork, rub the squash with oil, place on a baking sheet with some water in the pan, and roast for about 40 minutes on 400. Let cook, slice open and scoop out the seeds, then the flesh. YES! the seeds are edible, bake them like other pumpkin family seeds. carrots, orange - 1.5 lb beets - 2/3 lb mesculin braising mix - 2/3 lb this is a mix of mizuna and mustard greens. chop and enjoy as a salad, or massage with oil and salt for a raw but somewhat processed salad, or lightly saute with oil garlic and salt as a side or addition to soup. ahi amarillo "chinci" peruvian hot pepper - 0.15 lbs these are a specialty and delicious hot pepper that we grow for Hot Mama hot sauce company and for Andina Restaurant in Portland. Andina chefs cook with them, make sauce with them and they dry them and make a amarillo salt for topping food and salting rims of adult drinks. We harvested extra and hope you like them! shallots- 1/3 lb cauliflower or broccoli - 1 ct (or two smalls) SURPRISE! ripe or ripening tomatoes- 1 lb some bags contain fully ripe roma (small, oblong) tomatoes, most contain green roma tomatoes. Green roma tomatoes will ripen beautifully over the next two weeks if left in the paper bag on a counter or can be chopped up and used in a curry, soup or stir fry to add a tang. Green heirlooms don't ripen as well and are best used green. see the carrots love tomatoes soup recipe below, or check out this green tomato and sausage soup recipe here . turnip greens - 1 bu excellent for miso soup or sauteed with eggs Carrots Love Tomatoes Soup We adapted this from a carrot soup recipe from How Sweet Eats. We have had red tomato and carrot soup and enjoyed it, why not green. The tangy lime and green tomato go well with the sweet carrots and coconut milk, red tomatoes work too. 1.5 - 2lbs pounds carrots, peeled and chopped into 1 inch pieces 1 lb green (or red) tomatoes, cored and sliced in half 2 tablespoons olive oil kosher salt and pepper 1 tablespoons coconut oil 1 sweet onion, diced (or use shallots, they are a little spicier) 4 garlic cloves, minced 1 tablespoon chopped fresh ginger 3 cups vegetable (or chicken stock) 1 (14 ounce) can coconut milk 1 lime, juiced 2 scallions sliced or chopped roasted green tomatoes for topping Preheat the oven to 425 degrees F. Place the carrots and tomatoes on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized. While the carrots and tomatoes are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots and tomatoes are not done yet. Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blue until pureed. Pour the soup back into the pot and heat it over low heat. Stir in the coconut milk and the lime juice. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed. Serve with a drizzle of coconut milk or cream, plus scallions on top. Citrusy hot aji amarillo salt Aji Amarillo Peppers Sea Salt Instructions For air-drying, string them up and hang them in a warm, dry, well-ventilated area. For dehydrating or oven-drying, cut off the stem and slice the peppers in half. Next, spread the peppers in a single layer on a tray and dry at a low temperature, around 140F until brittle Once dry, add the peppers (with the seeds for more spice) to a coffee grinder and grind until flaky, mix with salt and place in a jar for storage. Note: spices store well with a desiccant packet placed in the container-- you can reuse one from another product. Sesame Tahini Dressing Use on roasted squash or mesculin salad...yum! 3 tablespo ons smooth tahini 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 1 tablespoon tamari 1 heaping teaspoon grated f resh ginger 1 teaspoon maple syrup or honey 1 to 3 tablespoons water, plus more if needed Instructions In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth. If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency. CSA Member Calendar First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) Last Fall CSA Delivery Wednesday November 26 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. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com .  > Back to Our Recipe Archives

Recipes: Carrot Potato and Chickpea Curry, Curry Cauliflower Pickle, Miso Soup with Turnip Greens Dear Crop Share Members, This is our last delivery for the main season CSA. Thank you so much for joining us this year, its been an amazing growing season. We truly couldn't be the farmers that we are with the energy, security and attentiveness that we grow with, without Community Supported Agriculture. Our Fall Share begins next week, if you signed up for a fall share we will send an email confirmation to you by the weekend, or you can double check your order by logging into Farmigo. Fall shares are delivered to your same CSA pick up site but on Wednesdays -- all four Wednesdays in November. Sign up for next season begins in February each year, anticipate one e-mail reminder and one post card (we love sending you one special card each year). This Winter you can find our produce at the local grocers including the KIVA, Sundance, Main Street Grocer, Capella, and Friendly St, Grocer as well as at restaurants including Domek, Pandita, Bar Purlieu, Marche, and the Wheel. With gratitude, Camas Swale Farmers What's In My Box? small share/ full share delicata squash- 2 sm / 2 med honey nut squash - 1 ct one of the sweetest squashes on the planet with a great shelf life. YUMMMM. potatoes (california white )- 1.5 lb / 2 lbs rainbow carrots - 1.5 lb BONUS ahi amarillo "chinci" peruvian hot pepper - 0.2 lbs these are a specialty and delicious hot pepper that we grow for Hot Mama hot sauce company and for Andina Restaurant in Portland. Andina chefs cook with them, make sauce with them and they dry them and make a amarillo salt for topping food and salting rims of adult drinks. We harvested extra and hope you like them! leek - 1 ct purple cauliflower or broccoli - 1 ct (or two smalls) purple kale - 1 bu turnip greens - 1 bu excellent for miso soup Carrot and Potato Chickpea Curry Recipe and Photo from Monday Dreams 1 Tbsp olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 chili such as aji amarillo, minced – or a tsp of chili flakes. Omit if you don’t like spicy food 1 Tbsp finely grated ginger 2 Tbsp tomato paste 2 tsp curry powder ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric 2 medium carrots, halved lengthwise, then thinly sliced 1 medium/big potato , cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes) 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas 1 can full-fat coconut milk ¾ cup water ½ cup thawed frozen peas 1 Tbsp lime juice 1 tsp coconut sugar, or brown sugar 1 tsp sea salt, or more to taste Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot. Add onions and a big pinch of salt and sauté for about 5 minutes. Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning. Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant. Add the carrots and potato. Stir to coat the vegetables with the spice mixture. Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Or until the vegetables are tender. Add peas and cook for 1 more minute. Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt. Serve warm and enjoy this cozy meal! Curry Cauliflower Pickles Recipe and Photo from Todd & Diane 1/2 medium head Cauliflower , cut into bite small sized pieces (about 1 lb. or 4 cups) 2 aji amarillo peppers (or jalapeno or sweet peppers), sliced 2-3 cloves Garlic , finely minced 3 cups Water 1 cup Distilled White Vinegar 2 Tablespoons Sugar 1 Tablespoon Salt 1 Tablespoon Soy Sauce 2 teaspoons Curry Powder Layer the dry chopped cauliflower, chili pepper and garlic into clean mason jars (about 3 quart size or one half gallon size) Make the pickling brine: mix all the wet ingredients and spices together and pour over the cauliflower until the veggies are covered. Close lids on jars and give everything a good shake. Refrigerate the pickles. Allow pickles to brine refrigerated for at least 7 days for best flavor and texture. Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 leek , finely slices 1 small bunch turnip greens , stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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 .  > Back to Our Recipe Archives

Recipes: Celeriac Slaw Dear Crop Share Members, This is our second to last delivery for the main season CSA. Thank you so much for joining us this season! Next week (Oct 29 and 31) will be the last deliveries, then starts the Fall Share (Wednesday deliveries for 4 weeks in November). We look forward to sharing more with you next week, and--- we welcome your feedback on the season anytime -- shoot us an email at camasswalefarmcsa@gmail.com With gratitude, Camas Swale Farmers What's In My Box? small share/ full share butternut squash- 1 sm /1 lg potatoes (golden globe or yukon gold)- 2 lbs tomatoes !! - .33 lb/.5 lbs serranos - .2 lb / .3 lb shallots - .3/ .4 lb purple cauliflower or broccoli - 1 ct (or two smalls) celeriac - 1 ct Peel it and chop or shred it. Eat raw or cooked. Recipe Ideas! Mashed Potatoes and Celeriac Celeriac Chowder Celeriac and Carrot Slaw (recipe below) green kale - 1 bu savoy cabbage - 1 med./ 1 lg. Celeriac Coleslaw with Greek Yogurt Recipe and Photo from It's a Veg World 1 pound celeriac - 2 medium bulbs ½ cup plain Greek yogurt (or mayo... ) 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice 2 teaspoons honey 2 teaspoons Dijon mustard 1 tablespoon capers - drained and chopped ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh tarragon 2 tablespoons sunflower seeds - hulled, raw, unsalted Use a paring knife to slice off the knobs and remove the skin from the celery root bulbs. Cut into matchsticks. I use the julienne blade of this grating/slicing set. You can also use a hand or box grater or just a knife. In a large mixing bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, capers, tarragon, salt, and pepper. Stir well. Add the prepared celeriac and sunflower seeds to the bowl. Mix until coated. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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 .  > Back to Our Recipe Archives

Recipes: Kabocha squash snack cake, Chicken habanero soup " Season Due" They are unforgiving and do not ask mercy, these last of the season flowers: Chrysanthemums, brash sultan dahlias a-nod in rain. It is [October]. Pansy freaked with jet be damned: it takes this radiant bitterness to stand, to take the throb of sky, now sky is cold, falls bodily, asaults. In tangled conclave, spiky- leaved, they wait. The news is fatal. Leaf by leaf, petals by petal, they brazen out this chill which has felled already gentler flowers and herbs and now probes these veins for a last mortal volley of cadmium orange, magenta, a last acrid floor of perfume that will drift in the air here once more, yet once more, when these stubborn flowers have died. by Rosanna Warren, 1986 WHAT'S IN MY BOX? Italian Kale - 1 bu Escarole - 1 ct Tetsukabuto squash - 1 ct Tetsukabuto squash is a Japanese hybrid winter squash, a cross between kabocha and butternut squash , that has a dark green rind and sweet, nutty, and creamy yellow-orange flesh. The name "tetsukabuto" means "iron helmet," referring to its hard skin, which allows for long storage of up to six months or more. This versatile squash is great in both sweet and savory dishes, from baked goods and soups to simply being roasted and eaten on its own Orange Carrots - 1 lb Red Potatoes 1.5 lb (smalls) 2 lb (fulls) Roulette Heatless Habanero Peppers (mild) 1/3 lb Onion - 1 ct Radishes 1 bu or 1 pint (fulls only) Savoy or Green Cabbage  1 ct (fulls only) Salad Lover's Add-On - salad mix Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. "Dirt Cake" Autumn is here, change in the fields is upon us! Canning has commenced, for some it has ended. Last week for pickling peppers.... On the underside of leaves, praying mantis egg sacks abound, Carrot and beet roots pulled from the ground. Greens are in their glory. hurry hurry-- broccoli for Crop Share holders Chunks of brownie batter looking soil, a reminder to turn the oven on.... It's baking and soup time. Dirt cake with a side of -- it doesn't matter, You've hauled and hoed plenty, Taste the sweetness you desire! by Sungold, 2025 Photos of Fall.... Tetsukabuto Squash Snack Cake by Wild Flower Bakery   Ingredients 2 cups (240g) whole grain pastry flour (or AP flour) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger ¼ tsp clove 1 cup (198g) sugar ½ cup (109g) vegetable oil 2 eggs 1 tsp vanilla 1 ½ cups Tetsukabuto squash puree (or other sweet pulp squash) 3 Tablespoon milk Directions Heat oven to 350F. Grease and flour a 9” x 5” loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt. In another bowl, whisk together sugar, eggs, milk and vanilla until well incorporated and lighter in color. Slowly drizzle in oil while whisking quickly. Gently fold in squash puree. Sift dry ingredients over wet ingredients and gradually fold in until no dry streaks remain. Evenly pour batter into prepared pan. Bake until a toothpick inserted in the center comes out almost clean, 50-60 minutes. Transfer loaf pan to a wire rack and let cool for five minutes. Run a knife along edges and invert onto a plate, then let cool completely, topside up, on a rack. Enjoy! Chicken Habanero Soup from big oven recipe Blog 1 Whole Chicken ; or your favorite cuts (e.g. leg quarters) 1 Roulette Heatless (mild) Habanero chile ; 2 at most! 1 stalk celery ; chopped 1 ripe tomato ; chopped 1 half onion ; chopped 3 cloves garlic ; chopped 1 can chicken broth 1 carrot 2 potatoe s 1 delicata squash, or half of a testukuboto squash 1 bunch spinach or escarole or italian kale 1 tablespoon fresh cilantro ; chopped including the stems (eyeball it) 1 pinch oregano 1 roasting pan Cayenne Pepper Flakes or powder 1 salt and pepper ; to taste Garlic salt with parsley ; to taste Knorr Chicken Flavor Granulated Bouillon ; to taste Chef Merito Chicken Seasoning ; to taste *Heat a 6qt pot on low. When heated, add the celery and tomato and stir until soft (Don't let the tomato dry out!). Add the onions and garlic and mash everything with a spoon. It doesn't have to be perfect! Just mash it roughly. Add the broth and scrape any of the vegetables from the bottom of the pan, so it gets incorporated in the soup. Raise the heat to medium-high and add water. About 3 quarts so the water line is halfway. **Add some salt, pepper, garlic salt with parsley, and Knorr Chicken Flavor Granulated Bouillon to taste (Don't go overboard; it's better to add more later than to end up with salty soup). Add the washed chicken whole without the innards. Trust me on this one. ;) ***Add the whole habanero chile (for mild soup), then cover the chicken, and let it boil for about 30 minutes. ****Take this waiting time to cut the carrot, squash, potatoes, and chayote into about 1 inch pieces. Leave soaked in water so they don't get brown. Take out a roasting pan, and place it on the counter right next to the pot of soup. Don't do anything to it! Just take one out so it's ready for the chicken. Preheat the oven to 375 degrees right before taking out the chicken. After the 30 minutes are over, take out the chicken carefully! I use a serving fork to hold the chicken on both ends. *****Place the chicken on the roasting pan and season it with salt, pepper (very, very, lightly), Chef Merito Chicken Seasoning (generous), garlic salt with parsley (lightly), and cayenne pepper flakes or powder (as much as you can handle!). Stick it in the oven. While the chicken is roasting, turn back to the soup. Take out the excess fat with a spoon, and then taste the soup. If it needs more salt add more or add more Knorr. Add the chicken innards (if you want them). Add all the vegetables except for the spinach. About 10-15 minutes later, check to see if the vegetables are tender. If so, turn off the heat and add the spinach by breaking it into pieces with your hands (otherwise it's really long). Add the cilantro and the oregano. You're done with the soup! Don't forget to check the chicken after this. It will take about 30-45 minutes for the chicken to roast (depending on its size). Once the skin is crispy to the touch you know it's done. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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 .  > Back to Our Recipe Archives

Recipes: Kabocha squash snack cake, Chicken habanero soup " Season Due" They are unforgiving and do not ask mercy, these last of the season flowers: Chrysanthemums, brash sultan dahlias a-nod in rain. It is [October]. Pansy freaked with jet be damned: it takes this radiant bitterness to stand, to take the throb of sky, now sky is cold, falls bodily, asaults. In tangled conclave, spiky- leaved, they wait. The news is fatal. Leaf by leaf, petals by petal, they brazen out this chill which has felled already gentler flowers and herbs and now probes these veins for a last mortal volley of cadmium orange, magenta, a last acrid floor of perfume that will drift in the air here once more, yet once more, when these stubborn flowers have died. by Rosanna Warren, 1986 WHAT'S IN MY BOX? Italian Kale - 1 bu Escarole - 1 ct Tetsukabuto squash - 1 ct Tetsukabuto squash is a Japanese hybrid winter squash, a cross between kabocha and butternut squash , that has a dark green rind and sweet, nutty, and creamy yellow-orange flesh. The name "tetsukabuto" means "iron helmet," referring to its hard skin, which allows for long storage of up to six months or more. This versatile squash is great in both sweet and savory dishes, from baked goods and soups to simply being roasted and eaten on its own Orange Carrots - 1 lb Red Potatoes 1.5 lb (smalls) 2 lb (fulls) Roulette Heatless Habanero Peppers (mild) 1/3 lb Onion - 1 ct Radishes 1 bu (fulls only) Broccoli   or Savoy Cabbage  1 ct (fulls only) Salad Lover's Add-On - salad mix Egg Add-On if you ordered eggs pick them up in the egg add-on box at your pick up site this week! HOW TO ORDER ADD-ONs: The CSA store is open for add-ons. You can use a debit card or your Farmigo credits https://csa.farmigo.com/store/camasswalefarmcsa . Please order 3 days before the desired delivery day. "Dirt Cake" Autumn is here, change in the fields is upon us! Canning has commenced, for some it has ended. Last week for pickling peppers.... On the underside of leaves, praying mantis egg sacks abound, Carrot and beet roots pulled from the ground. Greens are in their glory. hurry hurry-- broccoli for Crop Share holders Chunks of brownie batter looking soil, a reminder to turn the oven on.... It's baking and soup time. Dirt cake with a side of -- it doesn't matter, You've hauled and hoed plenty, Taste the sweetness you desire! by Sungold, 2025 Photos of Fall.... Tetsukabuto Squash Snack Cake by Wild Flower Bakery   Ingredients 2 cups (240g) whole grain pastry flour (or AP flour) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger ¼ tsp clove 1 cup (198g) sugar ½ cup (109g) vegetable oil 2 eggs 1 tsp vanilla 1 ½ cups Tetsukabuto squash puree (or other sweet pulp squash) 3 Tablespoon milk Directions Heat oven to 350F. Grease and flour a 9” x 5” loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt. In another bowl, whisk together sugar, eggs, milk and vanilla until well incorporated and lighter in color. Slowly drizzle in oil while whisking quickly. Gently fold in squash puree. Sift dry ingredients over wet ingredients and gradually fold in until no dry streaks remain. Evenly pour batter into prepared pan. Bake until a toothpick inserted in the center comes out almost clean, 50-60 minutes. Transfer loaf pan to a wire rack and let cool for five minutes. Run a knife along edges and invert onto a plate, then let cool completely, topside up, on a rack. Enjoy! Chicken Habanero Soup from big oven recipe Blog 1 Whole Chicken ; or your favorite cuts (e.g. leg quarters) 1 Habanero chile ; 2 at most! 1 stalk celery ; chopped 1 ripe tomato ; chopped 1 half onion ; chopped 3 cloves garlic ; chopped 1 can chicken broth 1 carrot 2 potatoe s 1 delicata squash, or half of a testukuboto squash 1 bunch spinach or escarole or italian kale 1 tablespoon fresh cilantro ; chopped including the stems (eyeball it) 1 pinch oregano 1 roasting pan Cayenne Pepper Flakes or powder 1 salt and pepper ; to taste Garlic salt with parsley ; to taste Knorr Chicken Flavor Granulated Bouillon ; to taste Chef Merito Chicken Seasoning ; to taste *Heat a 6qt pot on low. When heated, add the celery and tomato and stir until soft (Don't let the tomato dry out!). Add the onions and garlic and mash everything with a spoon. It doesn't have to be perfect! Just mash it roughly. Add the broth and scrape any of the vegetables from the bottom of the pan, so it gets incorporated in the soup. Raise the heat to medium-high and add water. About 3 quarts so the water line is halfway. **Add some salt, pepper, garlic salt with parsley, and Knorr Chicken Flavor Granulated Bouillon to taste (Don't go overboard; it's better to add more later than to end up with salty soup). Add the washed chicken whole without the innards. Trust me on this one. ;) ***Add the whole habanero chile (for mild soup), then cover the chicken, and let it boil for about 30 minutes. ****Take this waiting time to cut the carrot, squash, potatoes, and chayote into about 1 inch pieces. Leave soaked in water so they don't get brown. Take out a roasting pan, and place it on the counter right next to the pot of soup. Don't do anything to it! Just take one out so it's ready for the chicken. Preheat the oven to 375 degrees right before taking out the chicken. After the 30 minutes are over, take out the chicken carefully! I use a serving fork to hold the chicken on both ends. *****Place the chicken on the roasting pan and season it with salt, pepper (very, very, lightly), Chef Merito Chicken Seasoning (generous), garlic salt with parsley (lightly), and cayenne pepper flakes or powder (as much as you can handle!). Stick it in the oven. While the chicken is roasting, turn back to the soup. Take out the excess fat with a spoon, and then taste the soup. If it needs more salt add more or add more Knorr. Add the chicken innards (if you want them). Add all the vegetables except for the spinach. About 10-15 minutes later, check to see if the vegetables are tender. If so, turn off the heat and add the spinach by breaking it into pieces with your hands (otherwise it's really long). Add the cilantro and the oregano. You're done with the soup! Don't forget to check the chicken after this. It will take about 30-45 minutes for the chicken to roast (depending on its size). Once the skin is crispy to the touch you know it's done. Enjoy! CSA Member Calendar Last Summer CSA Delivery Friday October 31 First Fall CSA Delivery Wednesday November 5th (Wednesday delivery for all) RSVP here 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 .  > Back to Our Recipe Archives