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Recipes: Creamy Butternut Squash Mac & Cheese Dear CSA Member, Its bittersweet to be nearing the end of our main Crop Share season. We open sign up for returning members in late January, and you'll receive an email invite and a post card by mail. We look forward to hearing your reflections on the season via our season-end survey! Look for the link to it in next week's CSA. Did you sign up for a Fall/November Only Add-on? Check your account here to verify. An email will be sent early next week to all November Add-on recipients. If you haven't already, you can extend your Crop Share through November now:  Login to your account here to add November. Enjoy! Weekly Harvest Week 25 of 26: October 23th & 25th BUTTERNUT SQUASH --  1  CT SALAD TURNIPS -- 1 BU ITALIAN or GREEN BELL PEPPERS -- 2 CT CAULIFLOWER -- ~  1.5 - 2.5 lb (small), ~ 2.5 - 4 lbs (full) SERRANOS --  2 CT  FULLS: BOK CHOY  --  1 BU SMALLS:  CILANTRO --  1 BU BONUS #2 GRADE DESIREE POTATOES --  1.5 LB (small) , 2 LB (full)  These taters have some blemishes but are still wonderful in flavor, they are what we farmers typically eat all season.  Salad Lovers Add-On : Salad Mix  Egg Add-On :  Done for the season Staff Spotlight Meet Libby! Where are you from? I was born in the Midwest but grew up in Oregon for most of my childhood.  How long have you been farming (at CSF & in total) This is my second year at Camas Swale and overall.  Why did you want to work on a farm/ What do you love about farming? I really love working with organic produce and participating in organic and local food systems. I also love being outside and doing hands-on projects. What is your favorite crop to harvest and why? Salad mix, because I’ve done it so many times that I feel really efficient at it. What are some delicious things you’ve been cooking lately with the farm produce? I did grilled cauliflower steaks with a parsley and cilantro sauce called chermoula. I’ve been doing a lot of roasted potatoes as well. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise) Bird’s nests in the fields. (Also shoutout to Buttercup the dog) What is your hidden talent/biggest hobby outside of farming? Quilting. If you were a vegetable, which one would you be and why? A potato- I’m reliable and I try to adapt to different situations. Creamy Butternut Squash Mac and Cheese  From Sallys Baking Addiction 4 cups (about 560g) peeled and cubed  butternut squash  (about 1 large or 2 small squash, or 1 lb 4 oz) 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine) 1 and 1/4 cups (300ml) milk 3 cloves garlic, minced 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety) 1–2 cups (70–140g) roughly chopped  kale , stems discarded (optional) (from last week?) 1/3 cup (80g) plain Greek yogurt 1 teaspoon salt 1/2 teaspoon freshly ground black pepper small pinch ground nutmeg 2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar) optional topping: 1/3 cup (30g) breadcrumbs optional topping: fresh thyme leaves and/or extra freshly ground black pepper Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes.  (Feel free to start the pasta, next step, during this time.)  You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside. Preheat oven to   375°F (191°C). Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside. Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more. Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9×13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired. Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides. Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top. Cover and store leftovers in the refrigerator for 5 days. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .   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: Chicken/Tofu Salad with Greek Yogurt, Delicata and Kale Coconut Curry Weekly Harvest Week 24 of 26: October 16th & 18th We are through the threshold of Summer into Fall. Cool air mixed with warm rays from a lower hanging sun hits the spot! Sometimes by Fall there’s a run-ragged vibe. It’s been a mild Summer in the Willamette Valley with ebbs and flows of hot -- cool –wet—dry, with reprieves from extremes when we needed it. Grateful for that. We reached year ten on the same farm site, so there’s a settling in feeling. There’ also a heck of a lot more maintenance this year! Two of the four tractors decided they needed a sabbatical with short notice :/ but they are all just about up and running again thanks to the Tractor Daddy, Cam with help from Jonah and Jason. The last of the peppers leave the field and tomato plants rest in the peace of the compost. The first of the Fall squashes, kales, carrots, and chicories head out to local grocers, restaurants and into the CSA ... Cover crop seed hits the soil, greenhouses are seeded with winter salad, and Fall harvest continues alongside maintenance catch up. We love this time of year and hope you do too. If you love Fall Crops, and haven't signed up for a November Share -- you have two more weeks left of your Crop Share. To sign up for four additional weeks simply email the farm at camasswalefarmcsa@gmail.com .  Enjoy! DELICATA SQUASH --   1  CT (small), 1-2 CT (full) PURPLE KALE --  1 BU RADISH -- 1 BU CELERY -- 1 CT CAULIFLOWER -- ~  1.25 LB (small), ~ 1.75 lbs (full) GARLIC, INCHELIUM --  2 CT  FULLS ONLY: CILANTRO--  1 BU Salad Lovers Add-On : Salad Mix  Egg Add-On :  Done for the season Chicken/Tofu Salad with Greek Yogurt Finely chop all the ingredients, or chop them in a cuisine art. If using a cuisine art, add the celery onion and carrots to the food processor first, then add all the other ingredients and pulse or chop until this is the consistency you wish for. 1 lb extra firm tofu, drained and pressed -OR- 1 lb cooked chicken (such as leftover rotisserie chicken) 1 cup finely chopped celery ½ cup finely chopped red or yellow onion (from last week) ¼ cup finely chopped carrots  ¼ cup chopped pecans ¼ cup chopped apples 6 Tbsp greek yogurt (such as Trader Joes Honey Greek Yogurt) 2 Tbsp  apple cider vinegar 1 Tbsp  maple syrup  (omit if the yogurt is sweetened) 2 teaspoons  olive oil ½ teaspoon  ground pepper ½ teaspoons  sea salt 1 tsp curry powder 4 Tbsp chopped fresh herbs -- parsley and/or dill -OR- 2 tsp dried Prep tofu or chicken:  Crumble tofu into small pieces in a medium to large size bowl. Combine ingredients:  Mix celery, onions and almonds with tofu or chicken. Make dressing:  In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything. Combine tofu + dressing:  Add dressing to the tofu mixture and stir well to combine. Serve:  Enjoy immediately on a sandwich or salad. Leftovers should last 3-5 days in the fridge. Delicata and Kale Coconut Curry From Alive and Well Nutrition 1.5 tbsp oil (avocado, coconut or olive oil) 1 small yellow or sweet onion, diced   2 large cloves garlic , minced or grated 1/2 inch knob fresh ginger, minced or grated Spices: curry powder, chili powder, garlic powder, cinnamon Salt and Pepper to taste 1 delicata squash (to prepare: cut squash in half horizontally, then cut in half again length wise. Scoop out seeds with a spoon, then place flat side down on the cutting board and slice into thin half moons) 1-2 carrots thinly sliced 1 can coconut milk (full fat coconut milk delivers the best flavor but go for lite coconut milk if you’re working on lowering cholesterol) 1 can chickpeas, rinsed and drained  2-3 cups greens, well chopped (I think kale, spinach, or Swiss chard work best) Optional but encouraged toppings: fresh mint, chili flakes, lime juice, dollop of plain yogurt Add oil to a pot over medium heat. (They use a stockpot for this, but a large saucepan should work too.) Once oil is heated, add the onions, garlic, ginger, spices, salt and pepper to the pot, stir to mix.  Sauté this mixture until the onions are translucent, about 5-7 minutes. Next, add the delicata squash to the pot. Stir occasionally, allowing the squash to start to soften, about 5-10 minutes. Next, add the coconut milk and chickpeas to the pot. Stir occasionally to prevent the coconut milk from forming a film on the surface. Otherwise, let it do its thing! It’s a-ok if there are bubbles forming on top — this means the veggies are cooking through. Now is a good time to taste the mixture and add more of any spices you’d like. Once you’ve mixed in more spices, let the mixture cook for about 25 minutes, or until the squash is tender and coconut milk has thickened. If you’re using heartier greens like kale or Swiss chard, add them to the pot about halfway through the 25 minutes. Stir the mixture occasionally. (If using softer greens like spinach, stir them into the curry at the very end, about 2 minutes before removing from the heat.) While the curry is cooking, prepare your grain in another pot according to instructions. To serve, ladle curry over grains in a bowl and add your preferred toppings. Chili flakes, a squeeze of fresh lime juice, a dollop of creamy yogurt to cool things down, and/or some fresh mint if you happen to have it around. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! ____  WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .  ____  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: Blistered Shishitos with Dip, Creamed Spinach on Mashed Potatoes, Honeycrisp Apple Frisee and Kale Salad, Oven Fried Green Tomatoes with Almond Flour Weekly Harvest October 2nd & 4th Chicory, frisee --  1 ct This is a salad green but can also be enjoyed warm! Heres a recipe to a lemony frisee salad . Sweet peppers, red and green shishitos  --1 pt A favorite for blistering and dipping whole. See recipe below. Italian kale --  1 bu Green and/or red tomatoes -OR- Red/Orange Roulette SWEET Habaneros -- 1 lb Green tomatoes aren't just good for frying, they are pickled, used for green salsa, and baked with chicken and olives to name a few. In our house we dice them and add them to morning egg (or tofu) scrambles. Spinach -- 1/2 lb   Potatoes -- 1.5 lb (small) - 2 lbs (full) FULLS ONLY Purple CAULIFLOWER --  1 - 2 ct  To preserve the purple color, eat fresh or roast the cauliflower. Par boiling will result in a loss of pigment and the purple turns to a shade of grey. It's still delicious! Salad Lovers Add-On : Salad Mix Egg Add-On : 1 Dozen Eggs Where are you from, Ashlyn? Casper, Wyoming How long have you been farming (at CSF & in total)? I started in May at Camas Swale Farm. I’ve been farming since 2020 in the cannabis industry. Why did you want to work on a farm/ What do you love about farming? I really had a passion for gardening and I really enjoyed working in the cannabis industry but I wanted to broaden my horizons. I also had a friend who had a connection with Camas Swale- I found out through them that the people here are really cool. I love getting to be outside and move around a lot. I love getting to look at all of the beautiful parts of the farm all day. What is your favorite crop to harvest and why? I had the most fun when we did the last pick of melons and we were tossing them to each other. What are some delicious things you’ve been cooking lately with the farm produce? Lots of salsas! I’ve been making potato and squash soups too.   Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise? I actually like seeing all of the worms in the dirt. What is your hidden talent/biggest hobby outside of farming? Coaching rugby at the University of Oregon. If you were a vegetable, which one would you be and why? Peppers! Sometimes I’m sweet and sometimes I’m spicy. Where are you from Carolin?  Eugene, Oregon How long have you been farming (at CSF & in total) Since the beginning of August. Why did you want to work on a farm/ What do you love about farming? I wanted more experience on a larger farm and not just my home garden, and because I want to do this as a living in the future, so I wanted to get out and apply myself. I really enjoy being outside all day, doing physical labor, having my hands in the soil, and working with people. What is your favorite crop to harvest and why? Leeks and broccoli- I like the machete action of chopping them. What are some delicious things you’ve been cooking lately with the farm produce? Stuffed peppers and vegetable stir fries. Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise? The little bunnies and the dragonflies. What is your hidden talent/biggest hobby outside of farming? Crafting jewelry with string. If you were a vegetable, which one would you be and why? Chioggia beet. Oven Fried Green Tomatoes with Almond Flour Adapted from the Buttered Home If you only have a few of these to bake/fry-- consider using the oven heat to roast cauliflower (full share holders) or to roast the shishitos. Toss these other vegetables with oil and salt and place on a separate baking sheet to maximize the oven heat. 3-4 medium green tomatoes sliced ½ cup almond milk 1 egg ½ cup almond flour ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon cayenne pepper ½ teaspoon pink salt 1 to 2 tablespoons of grated parmesan cheese Preheat oven to 425 degrees. Fit a sheet pan with a small amount of cooking spray or parchment paper. Mix almond milk and egg, whipping until combined in a small bowl. Slice tomatoes to about ¼ inch thick.  Place tomato slices in egg mixture and remove with a fork. Dredge in dry mixture and set aside on the prepared sheet pan until all are battered. Sprinkle with half of the parmesan cheese and bake for about 10-15 minutes until brown. Carefully remove from oven and turn tomatoes over and sprinkle with the remainder of the parmesan cheese. Return to oven and bake for another 5-10 minutes until done. Honeycrisp Apple, Frisee and Kale Salad with candied pecans and cider vinaigrette From Cook Bake Nourish This honeycrisp apple, frisee and kale salad is refreshingly sweet and perfectly crunchy. It is prepared with thinly sliced fresh apples, candied pecans, tossed with mildly bitter greens and a spiced apple cider vinaigrette.  FOR THE SALAD 1 large head of frisee or about 4 cups, chopped into bite size pieces 4 cups baby kale, or baby arugula 1 cup candied pecans 1 large honeycrisp apple, sliced into matchsticks 2 Tablespoons fresh lemon juice FOR THE VINAIGRETTE ¼ cup apple cider vinegar ½ tsp dijon mustard ½ tsp honey ¼ tsp cinnamon ¼ tsp black pepper 1/3 cup extra virgin olive oil 1. For the dressing: whisk all the dressing ingredients together except the olive oil and whisk until combined. Slowly drizzle in the oil and continue to whisk until the vinaigrette is well emulsified and blended. (This recipe makes about 1 cup of dressing, so you will most likely have about half the dressing left over which you can store in the fridge.) 2. For the salad: Cut your apple into matchsticks. Simple how to video here. Once they are cut toss them in lemon juice which will keep them from browning. Add the frisee, baby kale, ¾ of the candied pecans and about half of the matchstick-sliced apples to a medium bowl and drizzle lightly with some of the spiced cider vinaigrette and toss well to the salad is dressed. Then add equal portions of the salad to bowls, plates or onto a serving platter. Now you can top each salad with equal portions of the remaining matchstick-sliced apples, garnish with the remaining candied pecans and give a generous drizzle of the vinaigrette over top. Creamed Spinach on Mashed Potatoes We love mashed potatoes with creamed greens (spinach, kale and/or chard). If you are lucky and have chanterelle or other mushrooms, saute them up and add them as a topping. Sauteed tempeh or ground beef are also great additions to the creamed spinach.  Spinach 1 bunch of kale, stem removed, chopped 1/4 lb fresh spinach 6 tbsp of butter 1 cup half-and-half 2 garlic cloves, minced 1/2 small yellow onion, finally chopped 1/3 cup grated parmesan cheese nutmeg salt and pepper to taste Bring a medium pot of water to boil. Add kale and let boil for 5 minutes. strain. In a heavy bottomed, large sauté pan melt 6 tablespoons of butter. once butter starts to foam, add onion and garlic. sauté for 5 minutes until translucent. Add heavy cream, bring to a simmer and simmer on low for 10 minutes, until cream has thickened Add parmesan cheese. stir until well incorporated Add fresh spinach to cream mixture. stir often until spinach is wilted Add kale. season with salt, pepper & a pinch of nutmeg. Stir until all greens are covered in cream Potatoes 2 lb potatoes, peeled and cut into 1” cubes   3/4 tbsp salt (for cooking) 3 tbsp unsalted butter, chopped 1/3 cup milk, preferably warmed 1/3 tsp salt Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart). Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water. Add flavorings then mash well, using milk to make it looser if desired. Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve! SERVING Plate up a serving of mashed potatoes and top with creamed spinach and kale. Blistered Shishitos with Dip 1 pint Shishito Peppers  1 Tbsp neutral oil (olive, avocado, vegetable) Flaky finishing salt 1/2 cup sour cream or vegan mayo 1 Tbsp water 2 tsp lime juice 1/8 tsp kosher salt 1/2 tsp chili powder 1 tsp smoked paprika 1/4 tsp of ground chipotle chili powder  Wash the peppers and dry them well with a paper towel. Make the sauce first while those are drying. In a small bowl, mix all ingredients from sour cream/mayo on down the list. Set aside. Heat oil in a cast iron skillet over medium heat. Place peppers in the skillet. Turning frequently over 10 minutes to get them coated in oil and blistered. Remove them and put in dish that is able to be covered. Serve immediately with dipping sauce. Calendar Last Egg Delivery October 9th / October 11th Last Summer CSA Delivery October 30th / Nov 1 First Fall CSA Delivery November 6th Four deliveries during the month of November, up to Thanksgiving. Fall CSA boxes include autumn favorites, longer storing roots, alliums, pie-friendly squash, along with leafy greens and salad mix for the holiday. Email the farm to add a Fall Share! ____  WHAT ARE YOU COOKING THIS WEEK? Email meal photos and feedback anytime to camasswalefarmcsa@gmail.com .  ____  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

Recipe: Ricotta Potato Cakes with Apple Sauce, Fennel Vinaigrette

Recipe: Crock Pot Cabbage Rolls, Zucchini Walnut Muffins Roasted Balsamic Radicchio

Recipe: Sweet Potato Coconut Curry Soup

Recipe: Greens, Eggs & Ham Breakfast Muffins, Apple, Radish, Radicchio Salad with Orange Walnut Vinaigrette

Recipe: Purple Cauliflower Hummus, Autumn Vegetable Soup

Recipe: Maple Bacon Brussel Sprouts, Winter Squash Pancakes with Sage and Brown Butter

Recipe: Miso-Glazed Kabocha, Curried Chicken (or Tofu) & Salad

Recipe: Leek, Parsnip and Ginger Soup, Winter Squash Risotto with Seared Radicchio

Recipe: Chard and Onion Tart

Recipe: Carrot Arugula Minestrone

Recipe: Escarole Salad with Goldenberry Dressing, Fried Tomatoes and Zucchini

Recipe: Sweet Eggplant and Basil Stir-fry

Recipe: Crispy Potato Tacos, Cantaloupe Salsa

Recipe: Foil Pouch Grilled Veggies, Zucchini Chocolate Chip Cookies

Recipe: Best Gazpacho

Recipe: Busy Camas Swale Farmer’s Tomato Sauce, Shakshuka

Recipe: Grilled Melon Kebabs, Zucchini Noodle Lasagna

Recipe: Quick Pickled Cucumbers, Tomatillo Salsa

Recipe: Roasted Eggplant and Chickpea Stew

Recipe: Fennel and Seafood Stew, Nicoise Salad, flexible farm style

Recipes: Fall-toush Salad with Brussel Sprouts & Delicata Squash

Recipes: Richard’s Cauliflower “Cheese Sticks”

Recipes: Broccoli Pesto Quinoa Salad with Zucchini

Recipes: Green Beans with Hazelnuts & Maple Syrup, Baba Ganoush with Sage

Recipes: Classic Basil Pesto, Snap Peas with Peanut Sauce