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Recipes: Vegetarian Mustard Greens, Fluffy Chedder Herb Biscuits, BBQ Tofu Lettuce wraps, Snap Pea and Burrata Salad, Swiss Chard Quiche These enthusiastic folks are Joel, Melissa and Nori. Joel is a first year apprentice through Rogue Farm Corp, he's also learning about Ho Mi Zi. Melissa and Nori are returning working members who help with harvest. We get mixed feedback about Ho Mi Zi at first. However, once folks learn to cook Ho Mi Zi Mustard Greens, they often fall in love with it. Hearty greens include mustard greens, collard greens, turnip greens, and sure, kale too. These are some of the few vegetables that actually benefit from what would normally be considered over cooking. 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. While they’re often cooked along with a piece of smoked meat for extra flavor, you can also make a really rocking pot of vegetarian mustard greens. The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. This week's mustard greens crop is even sweeter than the last harvest of the older crop. So-- give it a try! Small share without mustard greens this week? No worries, there are a few more harvests to go of Ho Mi Zi. WHAT'S IN YOUR BOX? chard - 1 bu bok choy - 1 ct snap peas - 1 pt little gems head lettuce - 1 ct cucumber - 1 ct green kale - 1 bu Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad. ho mi zi mustard greens - 1 bunch (fulls) green garlic - 1 bu (fulls) basil - 1 bunch (smalls only) store it like you would a bouquet of flowers in a glass or jar with water, covering the leaves with a plastic bag (optional), out of direct sunlight (no eggs yet, egg deliveries are 15 of the 25 weeks and start in late July - yep July this year, and deliveries go through October :) Vegetarian Mustard Greens from Budget Bytes Note: you can double this recipe by adding rainbow chard to the greens Ingredients 1 Tbsp olive oil 1 yellow onion 2 cloves garlic or two stems + bulbs of green garlic 2 cups vegetable broth* 1 lb. fresh mustard greens , stemmed and cut 1/2 Tbsp smoked paprika 1/2 Tbsp sugar Freshly cracked pepper 1 pinch crushed red pepper (optional) Instructions Run a sharp knife down the center of each leaf to remove the stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander. Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming. Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they’re all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired. Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind. Serve with mac and cheese, the fluffy cheddar herb biscuits or bbq tofu lettuce wraps below. Fluffy cheddar herb biscuits :) a recipe found by Iris from Under a Tin Roof Food Blog Ingredients 2 1/4 cups (280 g) all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes 1 cup (113 g) sharp cheddar cheese, shredded 1/2 cup (32 g) minced fresh herbs such as basil, parsley, dill, thyme, rosemary, etc. 1 cup (240 ml) buttermilk, cold 1/4 cup (60 ml) melted salted butter, for brushing Instructions Preheat the oven to 425° F (218° C). Prepare a large baking sheet with parchment paper and set this aside for now. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. With a pastry blender or fork, cut in the cubed butter until the mixture forms coarse crumbs about the size of a large pea, about 2 to 3 minutes. Then, stir in the cheddar cheese and fresh herbs until they are well coated in the flour and butter mixture, about 1 to 2 minutes. Make a well in the center of the dry ingredients and pour the buttermilk into the well. With a wooden spoon or fork, begin blending the buttermilk into the dry ingredients until a solid piece of dough forms. Finish kneading the dough gently with your hands until there are no longer any dry bits in the bowl, about 1 to 2 minutes. Be careful not to over-work the dough.* Turn the dough out onto the counter. Pat the dough out into a 5 x 5-inch (12 x 12-cm) square. With a sharp knife or bench scraper, cut the dough in half. Layer the two pieces on top of each other and press the dough out again, then cut in half. Repeat this process 2 more times. This process creates the flaky layers in the dough! Pat or roll out the dough to about 1/2-inch (1-cm) thick. Cut straight down through the dough with a 3-inch (8-cm) biscuit cutter. Bring the scraps back together and knead gently, cutting the remaining dough into more biscuits. Try to knead the dough back together as little possible! Arrange the biscuits on the parchment lined baking sheet about 1 to 2-inches (2.5 to 5-cm) apart and bake for 20 minutes or until golden brown and cooked through. Remove the biscuit from the oven and immediately brush with the melted butter. Serve the biscuits hot or keep them warm before serving! To save the biscuits, it's best to keep them in an airtight container at room temperature. They should last for about 3 to 5 days, depending on the climate of your home. BBQ Tofu Lettuce Wraps This is a basic recipe that you can elaborate on - such as slice up basil, parsley or cilantro and sprinkle on top. Ingredients 8 oz firm tofu, cut into pea size pieces 1-2 Tbsp olive or avocado oil 2 oz bbq sauce 4-6 little gem lettuce leaves 1/4 cup red onions, finely chopped Instructions Heat a large non-stick skillet to medium-high and add 1 tablespoon of oil. Add cut tofu and cook for 5 minutes, adding BBQ sauce during the last minute of cooking. Arrange romaine lettuce leaves on a plate, fill with BBQ tofu, and top with red onions. Serve. Snap Pea and Burrata Salad inspired by the Kitchn What we love about this salad is the reminder to slice snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub mint for basil, sub radishes for cucumber 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 little gem lettuce , leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh basil leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 medium to large cucumber (or red radishes) trimmed and thinly sliced (about 1 cup) 1 medium shallot, 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 little gem lettuce leaves, 2 tablespoons fresh basil or mint 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, 4 thinly sliced medium red cucumbers or radishes, and 1 thinly sliced medium shallot. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh basil or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Swiss Chard Quiche from Food52 Ingredients 1 whole wheat pie crust, chilled 2 yellow onions, chopped 1 teaspoon fresh basil or thyme leaves 2 tablespoons butter 1/2 bunch Swiss chard , ribs removed, leaves chopped (about 2 1/2 cups) 1 cup half and half 4 large eggs, beaten 1 teaspoon salt, plus more for seasoning 1/4 teaspoon black pepper, plus more for seasoning 1 pinch fresh ground nutmeg Instructions Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Egg CSA Delivery Wednesday July 23rd / Friday 25th Farm Tour + Paint and Sip Sunday June 29th 11 am (tour) , 1pm (paint and sip) RSVP HERE Harvest Potluck and Party Saturday September 13th at 4pm First Fall CSA Delivery Wednesday November 5th Cilantro and carrots are almost ready for harvest. We were all tooting horns over the first cucumber harvest today. Photo from one of our favorite children's picture books-- The Runaway Garden by Jeffrey Schatzer. 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: Broccoli Pea Salad, Fluffy Chedder Herb Biscuits, Kale and Feta with Egg on Toast We planted a larger crop of garlic this year. Here's a shot from the field on Saturday evening at golden hour. We thought about taking a family photo but got distracted picking vegetables and playing hide and seek, and finding honeysuckle flowers with our children. You too are welcome to attempt a family photo shoot here, just inquire by email. WHAT'S IN YOUR BOX? It's week two, how did your first pick up go? salad mix for all today - .40 lb for smalls, .60 lb for fulls chard - 1 bu bok choy - 1 ct broccolini or bunched broccoli - 1 bunch (fulls) broccoli, bulk - 1-2 heads (smalls) snap peas - 1 pt italian kale - 1 bu Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad. radish- 1 bu basil - 1 bunch (fulls only) spinach salad mix for salad lovers add-ons this week! (no eggs yet, egg deliveries start late June) Broccoli and pea salad inspired by Where is My Spoon Ingredients 2 heads of broccoli or broccolini bunch 1 pint sugar snap peas 4 radishes (recipe called for medium tomatoes) 6 thin green onions 1/2 bunch of basil (recipe called for parsley) 2 tablespoons roasted sunflower seeds Salad dressing: 2 tablespoons lemon juice freshly squeezed 4 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard or yellow mustard ¼-½ teaspoon granulated sugar ½-¾ teaspoon fine sea salt or Kosher, more to taste ¼ teaspoon of ground black pepper pepper Instructions Blanch the broccoli and the peas : Bring a large pan of salted water to a boil. Meanwhile, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into florets. Once the water is boiling, add the broccoli stem and cook for 2 minutes. Then, add the florets and cook for another minute before adding the snow peas. Blanch for 2 more minutes, then drain and cool the vegetables under cold water. Drain well, pat dry with paper towels, and transfer to a large bowl. Be sure to pat the blanched veggies dry, especially the broccoli, to avoid a watery salad. Chop vegetables: Deseed and finely chop the tomatoes. Slice the green onions thinly. Add them to the bowl along with the chopped parsley and mix gently. Make the dressing: Mix the lemon juice and olive oil with mustard, sugar, salt, and pepper and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice. Top the salad with the roasted sunflower seeds just before serving. Fluffy cheddar herb biscuits :) a recipe found by Iris from Under a Tin Roof Food Blog Ingredients 2 1/4 cups (280 g) all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes 1 cup (113 g) sharp cheddar cheese, shredded 1/2 cup (32 g) minced fresh herbs such as basil, parsley, dill, thyme, rosemary, etc. 1 cup (240 ml) buttermilk, cold 1/4 cup (60 ml) melted salted butter, for brushing Instructions Preheat the oven to 425° F (218° C). Prepare a large baking sheet with parchment paper and set this aside for now. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. With a pastry blender or fork, cut in the cubed butter until the mixture forms coarse crumbs about the size of a large pea, about 2 to 3 minutes. Then, stir in the cheddar cheese and fresh herbs until they are well coated in the flour and butter mixture, about 1 to 2 minutes. Make a well in the center of the dry ingredients and pour the buttermilk into the well. With a wooden spoon or fork, begin blending the buttermilk into the dry ingredients until a solid piece of dough forms. Finish kneading the dough gently with your hands until there are no longer any dry bits in the bowl, about 1 to 2 minutes. Be careful not to over-work the dough.* Turn the dough out onto the counter. Pat the dough out into a 5 x 5-inch (12 x 12-cm) square. With a sharp knife or bench scraper, cut the dough in half. Layer the two pieces on top of each other and press the dough out again, then cut in half. Repeat this process 2 more times. This process creates the flaky layers in the dough! Pat or roll out the dough to about 1/2-inch (1-cm) thick. Cut straight down through the dough with a 3-inch (8-cm) biscuit cutter. Bring the scraps back together and knead gently, cutting the remaining dough into more biscuits. Try to knead the dough back together as little possible! Arrange the biscuits on the parchment lined baking sheet about 1 to 2-inches (2.5 to 5-cm) apart and bake for 20 minutes or until golden brown and cooked through. Remove the biscuit from the oven and immediately brush with the melted butter. Serve the biscuits hot or keep them warm before serving! To save the biscuits, it's best to keep them in an airtight container at room temperature. They should last for about 3 to 5 days, depending on the climate of your home. Easy Kale & Feta with Egg from Well Plated Ingredients 2 slices English Muffin Bread sourdough bread, multigrain bread, or English muffin, for serving 3 teaspoons extra-virgin olive oil divided 1 tsp butter (optional) 3 cups chopped (fine) kale stems removed 1 teaspoon minced garlic (2 small cloves) ⅛ teaspoon salt plus additional for seasoning ⅛ teaspoon pepper plus additional for seasoning ⅛ teaspoon red pepper flakes and or basil 2 large eggs 2 ounces feta cheese crumbled Instructions Toast bread, butter it (optional). Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. ***To cook the kale extra well and make all those minerals available -- add a splash of water to the pan and cover the pan and cook until the water is absorbed, 2-4 minutes. This will turn the kale a duller green but make it softer to eat. Less cook time results in brighter green kale. Now add the garlic, salt, pepper, and red pepper flakes. Stir and cook for 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm. In a small skillet, heat the remaining teaspoon of olive oil over medium heat. Gently crack the eggs into a skillet and season, to taste, with salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes. To serve, place half of the kale mixture on top of each toast, then top with a fried egg. Serve immediately. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Fall CSA Delivery Wednesday November 5th Farm Tour + Paint and Sip Sunday June 29th RSVP coming soon Harvest Potluck and Party TBD, tentative Saturday September 13th These boots are made for working and that's just what they do. What are your favorite work boots? 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: Collard Green Wraps with Quinoa, Kale and Feta with Egg on Toast We planted a larger crop of garlic this year. Here's a shot from the field on Saturday evening at golden hour. We thought about taking a family photo but got distracted picking vegetables and playing hide and seek, and finding honeysuckle flowers with our children. You too are welcome to attempt a family photo shoot here, just inquire by email. WHAT'S IN YOUR BOX? It's week two, how did your first pick up go? salad mix - .40 lb for smalls, .60 lb for fulls collards - 1 bu Slice very thin and saute with oil, garlic, red peppers and salt as a side; steam the leaves and use them as as a sandwich wrap; or cook low and slow in a crock with starches and proteins. head lettuce - 1 ct (butter head for fulls, lil' gem bunch for smalls) snap peas - 1 pt italian kale - 1 bu Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad. broccolini- 1 bu (fulls only) Use the stems too, they are tender and snappy broccoli - 1 head (smalls only) basil - 1 bunch (fulls only) spinach for salad lovers add-ons this week! (no eggs yet, egg deliveries start late June) Collard Green Wraps with Quinoa from Bree's Vegan Life full recipe with step by step photos here. We've made collard wraps with many fillings, from chicken salad to Caprese salad to Spanish rice and beans. Here's one option using quinoa, vegetables and dressing. Ingredients 3-4 collard green leaves ½ cup cooked chickpeas (using canned is easiest) ½ cup cooked quinoa (boil and strain like you would pasta: when water is boiling, add rinsed quinoa. Boil until tender until you can see the outer white ring on the quinoa grains, about 12 minutes ) ½ cup total crunchy vegetables (chopped) such as peeled broccoli stem, lil Gem Lettuce, carrots or cabbage ½ cup total spicy or pungent herbs or vegetables (chopped) such as green onion, basil, green pepper, red onion, garlic ¼ - ½ cup dressing of choice ( cashew caesar or maple dijon ) Any additional seasonings of choice such as salt, pepper, oregano, or paprika. Instructions Prepare the collard leaves: To prepare your collard leaf, make sure it is washed, then slice off as much of the stem as you can, including some of the stem running along the back of the leaf. Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a tongs so that the leaf is totally submerged in water. Simmer each leaf 30-60 seconds. Don’t go any longer or the leaf will become more flimsy and will tend to rip. Prepare the filling: Start by mashing the chickpeas in a mixing bowl. Having them mashed will prevent them from falling out of your wraps.   Next, add all remaining ingredients, including the dressing. Mix everything together thoroughly. Wrap: Place some of the filling onto your collard leaf. Start rolling the collard leaf over the filling. Fold the sides of the collard leaf over the top of the wrap. Finish rolling the collard wrap. Cut in half with a sharp knife for eating now, or store in a Tupperware in the fridge for eating later. These hold up well! Easy Kale & Feta with Egg from Well Plated Ingredients 2 slices English Muffin Bread sourdough bread, multigrain bread, or English muffin, for serving 3 teaspoons extra-virgin olive oil divided 1 tsp butter (optional) 3 cups chopped (fine) kale stems removed 1 teaspoon minced garlic (2 small cloves) ⅛ teaspoon salt plus additional for seasoning ⅛ teaspoon pepper plus additional for seasoning ⅛ teaspoon red pepper flakes and or basil 2 large eggs 2 ounces feta cheese crumbled Instructions Toast bread, butter it (optional). Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. ***To cook the kale extra well and make all those minerals available -- add a splash of water to the pan and cover the pan and cook until the water is absorbed, 2-4 minutes. This will turn the kale a duller green but make it softer to eat. Less cook time results in brighter green kale. Now add the garlic, salt, pepper, and red pepper flakes. Stir and cook for 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm. In a small skillet, heat the remaining teaspoon of olive oil over medium heat. Gently crack the eggs into a skillet and season, to taste, with salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes. To serve, place half of the kale mixture on top of each toast, then top with a fried egg. Serve immediately. CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Fall CSA Delivery Wednesday November 5th Farm Tour + Paint and Sip Sunday June 29th RSVP coming soon Harvest Potluck and Party TBD, tentative Saturday September 13th These boots are made for working and that's just what they do. What are your favorite work boots? 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: Spicy Peanut Butter Noodles with Greens, Green Onion Salad Dressing We work cover crop in to the soil before it goes to seed to get the best nutrients and prevent rye seed from popping up in random places. But we always let one corner of a field stay longer so our children can play hide and seek in it... WHAT'S IN YOUR BOX? collards -- 1 bu Slice very thin and saute with oil, garlic, red peppers and salt as a side; steam the leaves and use them as as a sandwich wrap; or cook low and slow in a crock with starches and proteins. green onions -- 1 bu romaine lettuce -- 1 ct See the salad dressing recipe below. Romaine is great for salads but also salad wraps -- fill with anything you would put into a taco snap peas -- 1 pint ho mi zi mustard -- 1 ct (smalls) or 1 bu (fulls) This is an asian mustard green, saute it with eggs or tofu, or add it to a brothy soup. It cooks down really well and becomes quite soft like spinach. Goes great with Spicy Peanut Noodle recipe below. purple kale -- 1 bu Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad. broccolini-- 1 bu (fulls only) Use the stems too, they are tender and snappy! salad for salad lovers add-ons (no eggs yet, egg deliveries start late June) Heres one corner of where the magic happens -- where your Spring and early Summer kale, chard. and collards are from. All of the vegetables in your Crop Share grow here on our 16 acre certified organic farm in Coburg on Chehalis loam soil. Some of it is rocky, some of the soil is like brownie batter, and some is sandy. Oh snap! Peas are here-- as usual our kiddos are the first to find ripe ones. More peas to come in your shares! Everyone liked yesterday's rain. SPICY PEANUT BUTTER NOODLES from Eating with Clarity Recipe Blog Ingredients 16 ounces brown rice noodles 3 large cloves garlic or 4-5 small 1 tablespoon fresh grated ginger 2 cups chopped ho mi zi and/or other green (broccolini or finely chopped kale or collards) 2-3 tablespoon oil ⅔ cup creamy peanut butter, low salt if available 4 tablespoons low sodium tamari or soy sauce 1/3-1 cup hot water hot water mixes with peanut butter more easily than cold 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1-2 tablespoons sriracha 1-2 tablespoons maple syrup or honey ½ teaspoon red pepper flakes can omit for less spice Optional: 2 tsp chili garlic sauce 1/4 cup chopped green onions 1/4 cup crushed peanuts Instructions Bring a large pot of water to a boil and cook noodles according to package instructions. Finely mince the garlic and add to a saute pan with 2-3 tbsp of oil. Any oil will work here, I used olive.  Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute. Add in chopped bok choy and/or ho mi zi mustard and saute until it just softens and is brighter green -- a few minutes. Remove the bok choy/greens and place in a separate bowl to add back later-- or if you like your greens really saucey you can leave them in the pan. I prefer mixing them in to the noodles separately later. Remove the pan from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency.  How much you need will depend on the brand of peanut butter you used as well as your personal preference. Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier. Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc. I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but it is up to you. Serve with crushed peanuts, scallions, red pepper flakes and enjoy!  Green Onion Salad Dressing from Mom's Home Cooking Ingredients 6-7 green onions - the white and green parts ½ cup olive oil 1/3 cup lemon juice 2-3 tablespoons honey 1 teaspoon ground coriander ¼ – ½ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste Instructions Chop the white parts of the green onions and about half of the green parts (leave the rest of the green parts for something else like spicy peanut butter noodles!) Blend all of the ingredients Serve on top of romaine lettuce and snap peas or tacos! CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Fall CSA Delivery Wednesday November 5th Farm Tour + Paint and Sip Sunday June 29th RSVP coming soon Harvest Potluck and Party TBD, tentative Saturday September 13th No school day tractor ride to help papa water plants. 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: Spicy Peanut Butter Noodles with Bok Choy, Green Onion Salad Dressing We work cover crop in to the soil before it goes to seed to get the best nutrients and prevent rye seed from popping up in random places. But we always let one corner of a field stay longer so our children can play hide and seek in it... WHAT'S IN YOUR BOX? bok choy -- 1-2 ct See recipe for peanut butter noodles with bok choy below green onions -- 1 bu romaine lettuce -- 1 ct See the salad dressing recipe below. Romaine is great for salads but also salad wraps -- fill with anything you would put into a taco snap peas -- 1 pint ho mi zi mustard -- 1 ct (smalls) or 1 bu (fulls) This is an asian mustard green, saute it with eggs or tofu, or add it to a brothy soup purple kale -- 1 bu Saute kale well and add to warm salads, stir fries, or soups or chop it and massage it well with oil and salt to add it to a cold salad red radish -- 1 bu (fulls only) salad for salad lovers add-ons (no eggs yet, egg deliveries start late June) Heres one corner of where the magic happens -- where your Spring and early Summer kale, chard. and collards are from. All of the vegetables in your Crop Share grow here on our 16 acre certified organic farm in Coburg on Chehalis loam soil. Some of it is rocky, some of the soil is like brownie batter, and some is sandy. Oh snap! Peas are here-- as usual our kiddos are the first to find ripe ones. More peas to come in your shares! Everyone liked yesterday's rain. SPICY PEANUT BUTTER NOODLES from Eating with Clarity Recipe Blog Ingredients 16 ounces brown rice noodles 3 large cloves garlic or 4-5 small 1 tablespoon fresh grated ginger 2 cups chopped bok choy and/or ho mi zi 2-3 tablespoon oil ⅔ cup creamy peanut butter, low salt if available 4 tablespoons low sodium tamari or soy sauce 1/3-1 cup hot water hot water mixes with peanut butter more easily than cold 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1-2 tablespoons sriracha 1-2 tablespoons maple syrup or honey ½ teaspoon red pepper flakes can omit for less spice Optional: 2 tsp chili garlic sauce 1/4 cup chopped green onions 1/4 cup crushed peanuts Instructions Bring a large pot of water to a boil and cook noodles according to package instructions. Finely mince the garlic and add to a saute pan with 2-3 tbsp of oil. Any oil will work here, I used olive.  Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute. Add in chopped bok choy and/or ho mi zi mustard and saute until it just softens and is brighter green -- a few minutes. Remove the bok choy/greens and place in a separate bowl to add back later-- or if you like your greens really saucey you can leave them in the pan. I prefer mixing them in to the noodles separately later. Remove the pan from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency.  How much you need will depend on the brand of peanut butter you used as well as your personal preference. Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier. Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc. I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but it is up to you. Serve with crushed peanuts, scallions, red pepper flakes and enjoy!  Green Onion Salad Dressing from Mom's Home Cooking Ingredients 6-7 green onions - the bottom white parts ½ cup olive oil 1/3 cup lemon juice 2-3 tablespoons honey 1 teaspoon ground coriander ¼ – ½ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste Instructions Chop the white parts of the green onions (leave the green parts for something else like spicy peanut butter noodles!) Blend all of the ingredients Serve on top of romaine lettuce, snap peas and radishes CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Fall CSA Delivery Wednesday November 5th Farm Tour + Paint and Sip Sunday June 29th RSVP coming soon Harvest Potluck and Party TBD, tentative Saturday September 13th No school day tractor ride to help papa water plants. 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: Raab and Nettle Rice with Pesto Chicken Hello friend of the farm, This note provides a quick Spring update for returning and new Crop Shareholders to help you get excited about the season ahead (deliveries begin May 14th); and provides a discount code "may1" to share with your friends. We are a few weeks into Spring and the weather is predictably unpredictable – changing from rain, cold, and stormy to sunny and hot. Each mood of the weather brings something of use but can leave a lot to consider on a farm -- is the soil dry enough to spade? Is the overnight low too low for transplanting tomatoes? Elsewhere there are bigger uncertainties in jobs and funding for programs we believe in -- what is not changing is that we will grow the best crops we can using locally sourced supplies (such as seed, compost and boxes) from local companies, we will grow for our community and we will provide our produce at the best price we can while still raising wages for our staff. We are committed to mutual support and interdependence.   To ensure a full Crop Share program at Camas Swale (and we are getting there!) -- we are extending our early sign-up discount of 5% off to May 1. Please share the news with friends. Please direct them to www.camasswalefarm.com  to sign up with the discount code “ may1 ” . Consider that the cost of produce from a Crop Share is unchanging. Crop Shareholders are free from potential rising costs on produce while supporting a local organic family farm. Let’s do this!   Crop Shares are something we meticulously plan for and the early commitment brings the farm security. We appreciate this direct connection so much that we make CSA our number one focus. For all you CSA members present and past —thank you! You motivate us like no other to do the best job we can.   On the farm we are eating a lot of kale, raab, storage potatoes and squash, and homemade pesto from last season (see the Spring recipes below). In the greenhouses and field we are seeding summer crops, weeding over wintering garlic, harvesting a few items for grocers (Og Market, KIVA, Friendly Market, Main St. Market, Capella’s and Sundance), preparing soil for greenhouse tomatoes (which go in next week!). Humble Bee's honeybees returned to our field last week and they are not the only buzz on the farm. Training apprentices from Rogue Farm Core has commenced and we are planning a June CSA Crop Share holder tour and paint and sip. What can you expect in your first Crop Shares in May? Get ready for lots of spring salad greens, cooking greens, green garlic, baby roots like radish, turnip and carrots and more.   See the CSA Calendar below for more information on upcoming events. New Pick Up Site: we have a new pick up site on River Road at Riversong Co-Housing, see our website CSA information page for details.   We will be in touch closer to your first delivery with more information. If you have any questions sooner, please email us!   Thank you and we look forward to growing for you, Camas Swale Farmers Amber & Jonah Frosty morning in February, garlic growing next to freshly spaded soil.. The "February fake out" week happened-- it's a week of sun mid-Winter. In most years the dry and warm weather of this week dry out the soil enough to allow farmers to prepare soil for the season ahead. We've prepared a lot of beds and the planting continues! A poem for the child in your family or in you, from an elementary school teacher. What the Robin Told Anonymous The wind told the grasses, And the grasses told the trees. The trees told the bushes, And the bushes told the bees. The bees told the robin, And the robin sang out clear: Wake up! Wake up! Spring is here! -- In celebration of Women's History Month (in March), I sought poetry written by a female farmer. Naima is a spoken word artist and farmer at Soul Fire Farm in New York state. I love the reminder to just be you, and that longing is natural. You can find the entire poem and her performances at the link below - Amber "Being Human" Excerpt, by Naima Penniman I wonder if the sun debates dawn some mornings Not wanting to rise out of bed from under that down feather horizon If they sky grows tired of being everywhere at once, adapting to the moods of the weather If clouds drift off trying to hold themselves together, make deals with gravity to loiter a little longer I wonder if rain is scared of falling, if she has trouble letting go If snowflakes get sick of being perfect all the time, each one trying to be one of a kind I wonder if stars wish upon themselves before they die If they need to teach their young how to shine I wonder if shadows long to just for once feel the sun, if they get lost in the shuffle not knowing where they are from I wonder if sunrise and sunset respect each other even though they have never met... I wonder... if rocks are insecure of their weight If mountains are insecure of their strength I wonder if waves get discouraged crawling up the sand, only getting pulled back to where they began If land feels stepped upon If sand feels insignificant If trees need to question their lovers to know where they stand If branches waiver at the cross roads unsure of which way to grow If leaves understand they’re replaceable and they still dance with the wind ... View the artist performance of the poem in its entirety here Pesto Chicken and Butter Rice with Kale and Raab Chicken Ingredients 4 chicken breasts 5 – 6 oz each 4 Tbsp + pesto 1/2 tsp each salt and pepper Garnish, optional: Finely chopped parsley or basil Instructions Preheat oven to 425°F/220°C (200°C fan). Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). Mix Seasoning. Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle with pesto. Rub over with fingers. Sprinkle with salt and pepper. Flip chicken. Do the same, covering as much of the surface area as you can. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer. Remove from oven and immediately transfer chicken to serving plates. Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley or basil if desired. Eat with Garlic Butter Rice with Kale and Raab. Rice Ingredients Marinated Kale: 7 cups kale sliced leaves , tightly packed (1cm / 2/5" slices) 2 tsp extra virgin olive oil Salt and pepper Garlic Butter Rice: 2 tbsp (30g) unsalted butter 3 - 4 large garlic cloves , minced 1 1/2 cups uncooked white rice 2 1/4 cups chicken broth (or vegetable) Finishing: 1 - 2 tbsp (15 - 30g) butter 1/3 cup chopped almonds (or other nuts / seeds of choice) Instructions Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks. Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant. Add rice, stir for 10 seconds. Add broth, stir, then cover. Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check). Quickly toss all the kale on top of the rice, put the lid back on then remove from heat. Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through. Lastly, stir through extra butter and add salt and pepper to taste. Serve and sprinkle over nuts (or stir nuts through rice). CSA Member Calendar First Summer CSA Delivery Wednesday May 14th /Friday 16th First Fall CSA Delivery Wednesday November 5th Farm Tour + Paint and Sip Sunday June 29th RSVP coming soon Harvest Potluck and Party TBD, tentative Saturday September 13th 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archives

Recipes: Fall Kale Harvest Salad, Oven Roasted Potatoes Weekly Harvest SALAD MIX -- 2/3  LB PARSLEY -- 1 BU BRUSSEL SPROUTS-   2 CT mini stalks KALE, purple or green --  1 BU PURPLE SPROUTING BROCCOLI  -- 1 CT POTATOES, golden globe  -- 2.5 LB KABOCHA SQUASH --  1 CT  Our favorite Recipe for Vegan Gluten Free Pumpkin Pie here. RED ONIONS --  2 CT Some of the onions are #2 with some softness under the skin, use them sooner than later- but wow they are gorgeous. ENJOY! Thank you for continuing to invest in our farm and for enlisting us  to grow your produce! This 10th year on our forever farm location and 15th season in business will be one for the books. The relatively mild weather in our Valley was a huge gift. We started the season with a high return rate in our Crop Shares which is the trend, and this means the world to us. When ya'll sign up for a second, fifth, tenth season-- it motivates us big time AND it funds the start up cost of each season. You are a big deal to the farm, and we thank you for that direct and reliable connection. Staff were focused, experienced, FUN and kind. In these modern times, it means a lot to find good folks who work hard and efficiently in the field and that can coordinate a lot of other diverse tasks like inventory, quality control, delivery. Celery, tomatoes, peppers, shallots, celeriac, salad, head lettuce, broccoli, sweet corn, cucumber, snap peas, and more were so good. We'll resume growing more carrots, beets and cucumbers next year. What else-- please consider filling out the year end survey here if you haven't already. The problems with our aging farm equipment set us back but by the end of the season we connected with a mobile mechanic who has become a dear friend of the farm, as you can imagine! We love working with older equipment that is well suited to small farms, from a time when farms our size were the norm! On the other hand we are thankful for Miss Kubota our 2020 tractor that we are about to pay off, and has more than paid for itself. The old, the new, the staff, the food, and YOU. There is plenty of work ahead and we sure have a lot to be thankful for! In the coming month or two we will reflect on all of our notes and final numbers and feedback from the survey and put together a short report. We'll share that mid Winter. As for next season's Crop Shares  -- we open sign up online in mid January and as always its most affordable to sign up before March 1. We send a single card by mail with a hard copy sign up form as well and that's about it, you know where to find us-- please do! With thanks, Amber, Jonah, Iris, Leaf, Buttercup, Miranda, Jason, Libby, Peter, Ashlyn, and working members Sonya, Nori, Melissa, Rachel, Stacy. Not pictured: Julia, Sidney, Braedon, Jill, Jenna, Caroline and working members Angela, Jon, Amy Fall Kale Harvest Salad From Something Nutritious Salad  6 cups finely chopped kale 1 honeycrisp apple, thinly sliced 1/2 cup pomegranate seeds 1/3 cup crumbled feta or goat cheese 1/3 cup chopped pecans Roasted Brussels Sprouts 10 oz shaved brussels sprouts 1 tbsp balsamic vinegar 2 tbsp olive oil 1 tsp maple syrup Salt & pepper Directions Preheat the oven to 425 F. Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper. Bake for 20-25 minutes, until brown. Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth. In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up. Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy! This salad will stay fresh in the fridge for up to 4 days if using kale. If you’re using any other green base, I suggest only dressing the portion you’re going to eat right away so that it doesn’t get soggy. Maple Dijon Vinaigrette 1/4 cup olive oil 2 tbsp lemon juice 1 tbsp balsamic vinegar 1 tbsp maple syrup 1 tbsp dijon mustard 1 clove garlic, crushed 1/4 tsp salt 1/4 tsp black pepper Oven Roasted Potatoes 1 1/2 pounds  baby potatoes  halved, can use any variety you like 1/4 cup olive oil 2 teaspoons garlic minced 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 teaspoon dried Italian seasoning 1/4 cup finely grated parmesan cheese 2 tablespoons chopped fresh parsley cooking spray Notes If you don’t have baby potatoes, use large potatoes cut into 1 inch pieces. If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome. Instructions  Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve immediately. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat evenly. Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat the foil with cooking spray. Calendar Last Fall CSA Delivery November 27th Sign up opens for 2025 CSA Mid-January 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 Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #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 what our availability is 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 2022 season you will be able to use your vacation credits to purchase add-ons electronically. 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archives

Recipes: 4-Ingredient Butternut Squash Chocolate Pie, Easy Roasted Carrots & Cauliflower Weekly Harvest BUTTERHEAD LETTUCE -- 2 CT CELERY --   1 CT COLLARDS --  1 BU CAULIFLOWER  -- 1 CT CARROTS  -- 2 LB BEETS -- 1 LB BUTTERNUT SQUASH --  1-2 CT  INCHELIUM GARLIC --  1/4 LB Where are you from, Sidney? Oakland, California How long have you been farming (at CSF & in total) Since 2012 and just one year at Camas Swale. Why did you want to work on a farm/ What do you love about farming? I had some really positive experiences on farms in my childhood and so when I went to a college that had a farm, I thought I would try it out. What I love about farming is working outside, chatting with friends, growing and eating delicious food, and feeling connected to nature. What is your favorite crop to harvest and why? I really like bunching beets because they’re so robust and beautiful.  What are some delicious things you’ve been cooking lately with the farm produce? Lately I’ve been eating a lot of roasted things as we get into colder weather. I’m roasting a lot of roots and squash and learning about how to incorporate those ingredients.  Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise). Frogs and toads! What is your hidden talent/biggest hobby outside of farming? I think it is sewing and embroidery. If you were a vegetable, which one would you be and why? Onions because they’re versatile. Easy Roasted Carrots and Cauliflower Serves: 4From Lauren Fit Foodie  small head cauliflower (540g) chopped into florets 1/2 medium onion (110g) yellow or red, thinly sliced 3 carrots (280g) sliced 1 Tbsp olive oil (15g) 1 tsp of each: salt onion powder, garlic powder 1/2 tsp of each: black pepper smoked paprika Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Prepare the veggies by washing and cutting them. Add veggies to the baking sheet and drizzle with olive oil. Generously spray the veggies with cooking spray (this will help the seasoning stick) and add the seasonings. Toss the veggies around with a wooden spoon to evenly coat. Bake for 30 minutes or until roasted to liking. 4 Ingredient Butternut Squash Chocolate Pie  The original recipe was in an Instagram post I noticed last year. I had to track it down. We made this with our kids and it was a hit for all. Now our 8 year old can make this independently-- an extra treat. Crust 1 1/4 cup Graham Crackers, a full sleeve plus 2 sheets 1/4 cup Ghee, or butter, melted Filling 2 cup Butternut Squash, cooked and mashed 1 cup Dark Chocolate, melted 1/3 cup Peanut Butter 1 pinch Sea Salt Grind graham crackers until they are fine and mix with melted butter (should resemble sand). Press into a small glass pie dish and refrigerate for 30-60 min until set. Blend all of the filling ingredients together (you will need a tamper) and pour over the crust and smooth it out with a spoon. Store in fridge for at least 3 hours before cutting and digging in! Calendar First Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th 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 Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #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 what our availability is 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 2022 season you will be able to use your vacation credits to purchase add-ons electronically. 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .   > Back to Our Recipe Archives

Recipes: Leek and Potato Soup, Cabbage Kimchi

Recipes: Chickpea, Potato and Cabbage Curry, Roasted Carrots and Radishes

Recipe: Fava Bean, Radish, & Fennel Salad

Garlic Lemon Kale with Sesame Seeds

Recipe: Fennel-Crusted Salmon (or Tofu) with Escarole

Recipe: Zucchini Rice Gratin

Recipe: Ratatouille

Recipe: Stuffed Summer Vegetables

Recipes: Ginger Miso Eggplant and Tatsoi Stir-fry, Quick-Roasted Tomatillo Salsa

Recipe: Roasted Tomato Soup

Recipe: Roasted Delicata Squash Stuffed with White Beans, Greens, & Sage

Recipe: Chakchouka (North African baked eggs in tomato pepper sauce)

Recipes: Potato-Leek Hash with Swiss Chard & Eggs, Chanterelle Mushrooms

Recipes: Potato Leek Soup, Stuffed Asian Cabbage Rolls

Recipes: Mashed Parsnips & Potatoes, Thai Green Tomato Soup

Recipe: Potato & Turnip Cakes

Recipe: Creamy Garden Greens

Recipes: Celeriac & Leek Soup, Vegan "Fish" and Chips, Southwest Kale Salad, Roasted Radicchio & Squash Salad with Burrata Weekly Harvest Welcome to the second week of your Fall Crop Share. What will your favorite recipes be this week?  Refrigerate and consume first:  CILANTRO -- 1 BU KALE, GREEN --   1 BU TREVISO RADDICHIO --  1 CT BRUSSEL SPROUTS  -- 1 CT LEEKS  -- 2 CT CELERIAC  -- 1 CT Boil and mash, chop and roast, saute and add to soups, grate and add to coleslaw. POTATOES --  ~ 2.5 LB  A  surprise  variety of one of the following:  banana fingerlings -- long and skinny, waxier desiree -- pink skin/yellow flesh/creamier butterball -- netted skin/yellow flesh/starchier, fries well golden globe -- yellow flesh/creamier, mashes well russet -- rough brown skin/white flesh, bakes, fries and mashes well Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. Store out of the light and away from apples and pears. DELICATA SQUASH --  ~ 2 LB Lasts 2-3 months when stored at 50-60°F; shorter if kept at room temperature Celeriac & Leek Soup Serves: 4From Dishing Up the Dirt 2 tablespoons olive oil 2 leeks , diced (white and light green parts only) 1 small yellow onion, peeled and finely chopped 2 cloves of garlic, minced 2 medium-sized celeriac , peeled and cut into 1 inch cubes 1 yukon gold potato , peeled and cut into 1 inch cubes Hefty pinch of salt 4 cups vegetable stock (plus more to thin as needed) 1 tablespoon fresh lemon juice Cashew Cream, Crème Fraîche, or plain Yogurt for serving Minced parsley for serving Salt and pepper to taste Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.  Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve. Serve with a drizzle of cashew cream, Crème Fraîche, or plain yogurt and minced parsley. Vegan "Fish" and Chips Original recipe from Minimalist Baker , presented to us by savvy home chef Libby. Fun, tasty and surprisingly like the "real" thing. “FISH” 1 large celeriac , peeled and cut into 1-inch strips (a large celeriac from our farm is  ~1.5 lb) Water (for boiling) 1 Tbsp sea salt (for salting water) BATTER 1 cup DIY Gluten-Free Flour Blend (or sub Bob’s Red Mill 1-1 Baking Flour // if not gluten-free, you can sub all-purpose flour and add 1 tsp baking powder) 1 tsp sea salt 3 Tbsp nori seaweed flakes, or nori sheets blitzed in a blender (for “sea” flavor // optional) 2/3 – 3/4 cup plain unsweetened sparkling water (for a lighter texture // or sub regular water) 1/4 cup avocado oil (or other neutral, high-heat oil // for frying) CHIPS (choose one // optional) Perfect Roasted Potatoes Baked Garlic Matchstick Fries FOR SERVING Easy Vegan Tartar Sauce (or store-bought) Lemon wedges (optional) Instructions "FISH": Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot and bring to a boil. Once boiling, carefully add celeriac strips and cover. Boil celeriac for 8-9 minutes, or until fork tender. Carefully remove and place on a cooling rack or a plate to dry and cool slightly. CHIPS: If you want to enjoy your fish with “chips” (fries), start preparing your choice of Perfect Roasted Potatoes and Baked Garlic Matchstick Fries while your celeriac boils. BATTER: In a medium mixing bowl, combine gluten-free flour, salt, and nori flakes (optional for “sea” flavor) and whisk to combine. Add sparkling water (starting with the lesser amount) and whisk until smooth and no lumps remain. Let the batter rest for 5 minutes to thicken slightly. After resting, it should be similar to pancake batter in texture (see photo) — add more water to thin or flour to thicken. In a large rimmed skillet (we prefer cast iron), large pot, or Dutch oven, heat the avocado oil over medium-high heat. Using your fingers or a fork, dunk each boiled celeriac strip into the batter — you want them thickly and evenly coated. Carefully transfer the battered strips to the hot avocado oil. Each piece should sizzle nicely when you place it in the oil — if it doesn’t make any sound, turn up the heat slightly. Continue dunking and adding the strips to the skillet until the skillet is full. Once sizzling, cook each strip for ~3-4 minutes on the first side. Then use tongs or a metal spatula to carefully lift and flip the strips — they should come up easily. If they are sticking badly they likely haven’t cooked long enough. Cook for 2-3 minutes on the second side, or until lightly browned. Transfer the fried pieces to a cooling rack or a plate with a napkin to drain excess oil, then dunk and fry any remaining celeriac strips that didn’t fit in the skillet. Set aside until cool enough to handle. Meanwhile, prepare a batch of Easy Vegan Tartar Sauce (or use store-bought), remove your chips/fries from the oven, and enjoy the fish and fries dunked in tartar sauce! Best when fresh. Minimalist Baker tested freezing and reheating the "fish" and reported that it crisps back up nicely, but the celeriac flavor is stronger and the crispy coating pulls away from the celeriac a bit. Reheat from frozen by baking on a greased baking sheet at 400 F (204 C) for 10-15 minutes, flipping at the halfway point. Southwest Kale Salad From One Balanced Life  6 cups shredded kale 1/2 cup tomatoes, chopped 1/2 cup black beans, drained & rinsed 1/3 cup pumpkin seeds 1/2 cup pickled onions 1 cup roasted corn (or sub in baked or sauteed bite size pieces of delicata for a MORE seasonally available bite of yellow sweetness!) 1/4 cup shredded cotija cheese 1/4 tsp sea salt dash of black pepper 1/2 tsp garlic powder 1/2 cup Avocado Cilantro Sauce Avocado Cilantro Sauce: 1/2 cup cilantro 1/2 avocado 1/4 cup plain greek yogurt 1/4 cup olive oil 1 garlic clove 1/4 tsp sea salt dash of pepper 1/2 cup water In a large bowl add shredded kale, tomatoes, black beans, roasted corn OR DELICATA, pickled onions, pumpkin seeds. Add sea salt, pepper and garlic powder. In a blender, blend together avocado, cilantro, greek yogurt, olive oil, garlic clove, salt, pepper and water. Add more water to get to creamy consistency. Set aside. Add 1/2 cup of avocado cilantro sauce on kale bowl. Massage with your hands to fully coat the greens and ingredients. Top with cotija cheese and mix together. Serve and enjoy! Roasted Radicchio and Squash Salad with Burrata Adapted from  Oak Town Spice Shop   These folks make spice blends and have great recipes. They don't tell you what exactly is in their spice blend but they mention coriander, fennel and orange zest. So we tried something like this and its wonderful! We sauteed the delicata and treviso with the spices in one skillet. Alternatively, you can coat the delicata and treviso with the spices and oil and then roast them. Spiced Oil 1 TBSP coriander powder 1/2 TBSP fennel seeds 1.5 TBSP fresh orange zest 2 Tsp salt 3 TBSP olive oil Dressing 1 shallot, minced 2 tablespoons red wine vinegar 1 teaspoon dijon mustard 1 TBSP Spiced Oil Salt to taste 6 tablespoons olive oil Salad: 2 delicata squash , halved lengthwise, seeds removed and sliced ½” thick half moons 1 head radicchio , outer leaves removed 3 TBSP spice blend oil   ¼ cup chopped toasted pecans 8 oz burrata 2 cups greens such as *massaged kale, spinach or arugula *massaging raw kale with oil, salt and lemon juice breaks down the fibers for easier digestion, alternatively saute it with a little water and oil, or rough chop it in the cuisine art with some oil, salt and lemon juice.  salt to taste Preheat a large skillet and add the spiced oil ingredients. Saute for a minute stirring frequently, remove 1 TBSP of the spiced heated oil and reserve for the dressing. Add the sliced delicata and stir well to coat the delicata. Cook until almost all the way soft. Cut radicchio in half lengthwise. Cut each half into 4-6 wedges. Add to the skillet and saute all until well cooked. While the vegetables are cooking, whisk together the dressing: combine the red wine vinegar, dijon mustard, shallots, and the remaining 1 TBSP of Spiced Oil. Toast the pecans in a small skillet over medium heat, stirring frequently, until the nuts are golden and roasty. Assemble the salad: Toss together the cooked squash, radicchio, fresh greens, pecans and most but not all of the dressing. Salt to taste. Slice the burrata into quarters. Plate each salad with a quarter of the burrata on top and drizzle extra dressing on top of the burrata. Serve with crusty bread. Calendar First Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th 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 Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #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 what our availability is 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 2022 season you will be able to use your vacation credits to purchase add-ons electronically. 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .   > Back to Our Recipe Archives

Recipes: Tahini Dressing, Greek-Style Spinach Feta & Polenta bake, Roasted Broccoli & Carrots, Honeynut Squash Soup Weekly Harvest Welcome to your November crop share! Thank you for supporting our farm, and for nourishing your self and your family with locally grown organic produce. Election times are difficult leaving a lot of people feeling anxious or even shock. Share what you don't use and spread love and nourishment. Thank you again for buying local and supporting local businesses and culture with your dollars and your hands and hearts. Remember that pick up is today, Wednesday, and deliveries go through November 27th. OAK LEAF LETTUCE -- 2 CT CHARD or SPINACH -   1 BU/0.5 LB CELERY --  1 CT ROMANESCO or BROCCOLI  -- ~  2 LB CARROTS, RAINBOW --  ~ 2 LB  Store in the fridge in a plastic bag with a napkin to absorb moisture. HONEYNUT SQUASH --  ~ 2.5 LB Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. SHALLOTS -- 1 LB Room temperature storage. Fall's cheerful chill hurts her hands. Her back creaks like a rusted hinge. But the older she gets, the more miraculous seeds-to-forest and bulb-to-lily become, not to mention soil's acceptance of a whole composted summer. Evolution ground out these tuned cycles of growth and return. Yearly, she sinks her intuitive hands into them and listens for instruction. A late poppy blinks. A hummingbird injects its needle into a sky-blue linen rosemary flower. The ash tree hangs orange berries for Halloween. Another day of tidying remnants, taking down perished tomato vines, tossing lettuce that's rocketed to seed.... - from the Old Gardener by Jack Tomkovick Honeynut Squash Soup From Zimmy's Nook  2 honeynut squash, 1 pound each, cut in half lengthwise, seeds removed 2 tablespoons olive oil 2 large cooking carrots rough chopped 3 stocks of celery rough chopped 3 shallots 1 small head of garlic 6 cups chicken stock homemade or use no salt added (reduced sodium) if store bought ½ teaspoon Harissa ¼ teaspoon freshly ground pepper Salt & pepper Suggested toppings Plain Greek yogurt or sour cream Pepita seeds Chili oil Crispy sage ¼ cup olive oil to fry the sage Baguette toasted with butter or crusty bread Preheat the oven to 425 ̊F. Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil. Add the carrots, celery, and shallots to the sheet pan. Season with salt and pepper, add a splash of olive oil and toss to combine. Cut the top end off the garlic, drizzle with oil. Wrap in foil and place on the sheet pan. Roast for 45 minutes, or until the squash is soft and beginning to brown in spots. Halfway through, flip the carrots, shallots, and celery. While the veggies cook, fry the sage. Heat olive oil in an 8.5” skillet over medium-low heat. Add 5-6 sage leaves at a time and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt. When cool enough to handle, scoop out the flesh of the squash into a 4-quart saucepan, add the carrots, celery, shallots, and squeeze the roasted garlic out of its skin into the pot (discard the skin). Pour in the stock, sprinkle in the harissa, and pepper. Bring to a boil, then lower the heat and simmer for 10-15 minutes. Using an immersion blender, purée the soup until smooth and silky. Alternatively, purée the hot soup in a blender in small batches at a time. Remove or loosen the lid of the blender, cover the lid with folded dishcloth and hold it when blending. Repeat with small batches until complete. Garnish with a dollop of yogurt, pepita seeds, chili oil, fried sage leaves. Serve with crusty bread or baguette toast. Roasted Broccoli & Carrots From Well Plated 6 medium carrots peeled (about 10 ounces) 1 large head broccoli cut into florets (about 3 cups florets) 1 ½ teaspoons  Italian seasoning ½ teaspoon  kosher salt ½ teaspoon  garlic powder ½ teaspoon onion powder ¼ teaspoon  black pepper 2 tablespoons  extra-virgin olive oil 3 tablespoons finely grated Parmesan cheese optional for serving Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray. If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots. In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer. Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot. Greek-Style Spinach Feta Polenta Bake From Once Upon a Chef 3 tablespoons extra-virgin olive oil, divided 6 ounces baby spinach (about 6 packed cups) 5 large eggs ⅔ cup whole-milk plain Greek yogurt (low-fat works too) ¼ cup instant polenta 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup crumbled feta cheese ½ cup finely grated pecorino Romano cheese 2 tablespoons chopped fresh dill Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature. Tahini Dressing From Love and Lemons ¼ cup smooth tahini 3 tablespoons water, plus more if needed 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 tablespoon maple syrup 1 teaspoon toasted sesame oil 1 small shallot or garlic clove, minced ¼ teaspoon sea salt In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency. Calendar Last Fall CSA Delivery November 6th Last Fall CSA Delivery November 27th 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 Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #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 what our availability is 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 2022 season you will be able to use your vacation credits to purchase add-ons electronically. 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s

Recipes: Bittersweet Roasted Radicchio with Ricotta & Dates, Kabocha Gluten-Free Cornbread Please send your reflections on the season via our season-end survey . Its a few quick questions, we'd love to hear from you. Weekly Harvest Week 26: Oct 30th & Nov 1 KABOCHA SQUASH --   1  CT POTATOES --  2LB (small) - 2.5 LB  (full)  ROMANESCO, BROCCOLI OR CAULIFLOWER -- 1 CT  GOLDEN OR RED BEETS --  1 BU Beets will go well with radicchio and/or kale. So good quick pickled for sandwiches and salads! They also hold their color so well in roasts. And don't forget the greens-- saute or blanch them and add them to a soup or stir fry. RADICCHIO , Castelfranco - 1 CT Check out 16 ways to use radicchio at Food52. We love mixing radicchio with salad and sautéing it with balsamic and/or orange zest. See recipe below. KALE --  1 BU ** GREEN for fulls, PURPLE for smalls CILANTRO --  1 BU Fulls only  RADISH, BULK -- 1/2 LB  Salad Lovers Add-On : SALAD MIX EGG Add-On :  Done for the season STAFF SPOTLIGHT Meet Jenna! Where are you from, Jenna? Sugar Grove, Ohio How long have you been farming? (At Camas Swale and in total) Five years farming, just this season at Camas Swale Why did you want to work on a farm/ What do you love about farming? I see it as a political statement: I like to know where my food is coming from as well as what we serve to others. I like harvesting fresh food and being in tune with the seasons. What is your favorite crop to harvest and why? Cucumbers, because it’s fun to work your way up the whole vine.  What are some delicious things you’ve been cooking lately with the farm produce? Gochujang-marinated eggplant and spicy butternut squash soup Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?) I like when we see extra girthy earthworms  What is your hidden talent/biggest hobby outside of farming? My biggest hobby is seeing live music.  If you were a vegetable, which one would you be and why? A heatless habanero- I’m a lot sweeter than I look. Bittersweet Roasted Radicchio With Ricotta & Dates Adapted rom Food 52 2 tablespoons balsamic vinegar 5 garlic cloves, smashed 1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 teaspoon salt and pepper, plus more to taste 1 pound  radicchio , cored and coarsely chopped 3/4 pound fresh ricotta 1/2 cup mint, dill, and/or parsley, for garnish 1/2 cup chopped, toasted walnuts, for garnish Preheat the broiler. In a large bowl, whisk together the vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper. Put radicchio and dates in a baking dish (I use a 9- by 13-inch or an 8- by 8) and toss with remaining 2 tablespoons oil. Be sure to bury the dates a bit—you don't want them to burn under the heat of the broiler. Broil the radicchio 5 to 6 inches from the heat source, turning occasionally, 6 to 8 minutes (you're looking to char and brown the leaves). Monitor closely so the radicchio doesn't burn. Add the hot radicchio and dates to the bowl of the dressing and toss gently to coat. Cover the bowl and marinate, tossing occasionally, for at least an hour. Then remove the garlic cloves. Spread or dollop the ricotta over a serving platter. Season with lemon zest, salt, and pepper. Spoon the radicchio and its marinade over top. Sprinkle with torn mint, dill, and parsley; top with chopped toasted walnuts. Sprinkle with more lemon zest, salt, and pepper. Serve with bread! Kabocha Gluten-Free Cornbread From the Vegan Chef 1 cup brown rice flour 1 cup cornmeal 2 T. cornstarch or arrowroot 2 t. baking powder 2 t. baking soda 1/8 t. salt 1 cup Kabocha squash (or other winter squash), prebaked or steamed, and pureed cut in half, scoop out seeds, place the halves face down on an oiled baking sheet. Add water to the pan and roast at 400F for about 30 minutes. 1 cup apple juice, water, or non-dairy milk of choice 3 T. maple syrup 2 T. safflower oil Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a small bowl, sift together the brown rice flour, cornmeal, cornstarch, baking powder, and baking soda, and set aside. In a medium bowl, place the remaining ingredients, and whisk well to combine. Add the dry ingredients to the wet ingredients, and stir only until well blended with no visible lumps. Pour the batter into the greased baking pan, and bake at 400 degrees for 20-25 minutes or until golden brown on top and an inserted toothpick comes out clean. Allow to cool slightly before cutting into 9 pieces. Yield: One 9-inch square or 9 pieces Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th 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 Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).    #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 what our availability is 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 2022 season you will be able to use your vacation credits to purchase add-ons electronically. 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 contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com .  > Back to Our Recipe Archive s