Dear CSA Members, A rainbow of color appears in your Crop Shares this week. Its peak time for crops on the farm where summer crops coalesce with the first fall crops and the harvest is COLORFUL! Smokey conditions delayed the ripening of red, yellow, and orange tomatoes and peppers two weeks ago, but tomatoes are back now. Green and purple kales and rainbow chard are about to return. In between we have a strong harvest of cucumbers. Purple, red and white potatoes are getting lifted from the ground. The last of the green and striped zucchini and a couple of weeks of short-window crops like tomatillos and green beans are here. Gold and red onions are half way in for drying down. Flower-growing-working-member-friend Stacy visits the farm often and made beautiful boquets for the farm pick up site. Between Iris and Stacy we've had bouquets at the farm pick up site for sale for several weeks-- we may bring flowers to another site soon. U-pick offering: If you would like to pick your own flowers or vegetable crops, please sign up for a U-Pick for CSA members time slot here. We are offering two Friday morning u-pick time slots and two Tuesday morning CSA harvest helper drop-in slots for now. Space is more limited on Tuesday, sign up soon. U-pick flowers, basil, corn stalks for decorating, and maybe more are available. The first bouquet of anything is complimentary and beyond that we'll have reasonable u-pick pricing listed with a QR code and cash box for you to pay on site. Harvest helper drop-in is a little different, for that we send you home with a full CSA share. See the event sign ups page for more information. Vacation credits to use up? The absolute easiest way to use credits is to use them towards a Fall CSA share if you have not signed up for one already. If you have, the next best way to use those credits is toward an add-on to your weekly box. Order from the CSA Store at this link at least three days before your delivery. Thanks, Camas Swale Farmers Amber & Jonah What's In My Box? The difference between small and fulls this week is that smalls have less weight of potatoes, peppers, zucchini, green beans and tomatoes. small share/ full share listed in order of use first , most perishable Basil 1 bu Butterhead lettuce 1 ct Cantaloupe Melon 1 ct Slicer Cucumber ~ 1 ct Eggplant 1 ct Heirloom Tomatoes .75 lb/ 1.25 lb Green Beans 1/2 lb / 1 lb Zucchini ~1 ct/2 ct Italian Fryer Sweet Peppers 2 ct/ 1 ct Jimmy Nardelo Sweet Peppers 3-4 ct (fulls only) Purple Potatoes 1 lb / 1.5 lbs Red Onion ~1 ct Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites -- get your eggs if the sign off list says you ordered eggs :) We c Miso Eggplant and Chickpea Recipe Photo and Recipe from NYT Cooking Easy Fluffy Focaccia Recipe Photo from We are Italians FB page; Recipe from Salt N Sprinkles Food Blog Here's a fun focaccia with vegetable garden designs for inspiration. Sweet peppers and onions alone for topping is also great! Sheet Pan Fajitas Photo and Recipe from Taste Better From Scratch. Use chicken or seitan or tempeh for this easy one pan dinner! CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October CSA Member U-Pick Drop In Times Late Aug-Early Sept RSVP HERE CSA Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pickup 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 pickup site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always, you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of corn, poblano peppers, zucchini, yellow onions and green beans. Small shares have little gem lettuce and no tomatillos this week. small share/ full share Zucchini ~1 ct/2 ct Yellow Onions ~2 ct/ 3 ct Celery 1 ct Head lettuce 1 ct little gem (smalls) / butterhead (fulls) Poblano Peppers 2 ct/ 3 ct Jalapeno Peppers 2 ct Melon 1 ct watermelon or cantaloupe Slicer Cucumber ~ 1 ct Tomatillo 1/2 lb (fulls) yellow, sweet ripe tomatillo Green Beans 3/4 lb (smalls)/ 1 lb (fulls) Sweet Corn 2 ct/ 3ct sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. It's still sooo delicious. Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites -- get your eggs if the sign off list says you ordered eggs :) We can't contain our excitement for Melon Season! Pablano Pepper Mac & Cheese Creamy Poblano Mac & Cheese-all recipes Hooray For Zucchini! Zucchini Noodles Recipe -Allrecipes CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pickup 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 pickup site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always, you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of corn, poblano peppers, zucchini, yellow onions and potatoes. Small shares have lil gem lettuce and no tomatillos this week. small share/ full share Zucchini ~1 ct/2 ct Yellow Onions ~2 ct/ 3 ct Celery 1 ct Head lettuce 1 ct little gem, romaine or butterhead Poblano Peppers 2 ct/ 3 ct Jalapeno Peppers 2 ct Melon 1 ct watermelon or cantaloupe Slicer Cucumber ~ 1 ct Tomatillo 1/2 lb yellow, sweet ripe tomatillo Sweet Corn 2 ct/ 3ct sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. It's still sooo delicious. Potatoes 2 lb (fulls) Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites -- get your eggs if the sign off list says you ordered eggs :) We can't contain our excitement for Melon Season! Pablano Pepper Mac & Cheese Creamy Poblano Mac & Cheese-all recipes It's Tomatillo Time! Roasted Tomato and Tomatillo Salsa | Mexican Please CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pickup 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 pickup site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always, you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of green zucchini, green bell peppers, tropea onions, corn and strawberries. Small shares have no broccoli or eggplant this week. small share/ full share Zucchini ~1 ct/2ct Tropeo Onions ~3ct/ 4ct Rainbow Carrots 1 lbs Lil Gem lettuce 1 ct Scallions 1 bu Melon 1 ct Slicer Cucumber ~ 1 ct Green Bell Peppers 3 ct/ 4 ct Sweet Corn 2 ct/ 3ct sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. It's still sooo delicious. Eggplant 1 ct (fulls) Broccoli 1 ct (fulls) Strawberries 1/2 pt (smalls)/ 1 pt (fulls) Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites -- get your eggs if the sign off list says you ordered eggs :) A close up of just a few of the farm's hard-working team members. Vegetarian Stuffed Bell Pepper Recipe Vegetarian Stuffed Peppers - Culinary Hill It's Corn Salad Time! Summer Corn Salad Recipe photo and recipe from All Recipes CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pickup 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 pickup site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always, you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of slicing cucumbers, zucchini, green bell peppers, tropea onions and corn. Small shares have no broccoli and no eggplant but have strawberries this week. small share/ full share Zucchini ~1 ct/2ct Tropeo Onions ~3ct/ 4ct Rainbow Carrots 1 lbs Lil Gem lettuce 1 ct Scallions 1 bu Melon 1 ct Slicer Cucumber ~ 1 ct (smalls) / ~2 (fulls) Green Bell Peppers 2 ct (smalls) / 3 ct (fulls) Sweet Corn 2 ct (smalls) /3 ct (fulls) sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. It's still sooo delicious. Eggplant 1 ct (fulls) Broccoli 1 ct (fulls) Strawberries 1/2 pt (smalls) Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites -- get your eggs if the sign off list says you ordered eggs :) A close up of just a few of the farm's hard-working team members. Vegetarian Stuffed Bell Pepper Recipe Vegetarian Stuffed Peppers - Culinary Hill It's Corn Salad Time! Summer Corn Salad Recipe photo and recipe from All Recipes CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pickup 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 pickup site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always, you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of tomatoes, zucchini , cabbage and corn. Small shares have no cucumber, and instead have fennel this week. small share/ full share Zucchini ~1 ct Tropeo Onions 1 bu Celery 1 ct Strawberries 1 pt Butterhead lettuce 1 ct Cucumber ~ 1 ct slicing cucumber (smalls) / ~2 ct snacking picklers (fulls) Tomatoes 0.5 lb / .75lb Fennel 1 ct Core out the root base, slice thin. Saute or eat raw. Great with cucumber salad or sauteed in oil and used as a topping for fish. Basil 1 bu Shishito mild pepper 1 pt (fulls only) They say one in ten of these peppers are mildly hot , I've come to think it is GOOD LUCK if you find a hot one! Enjoy these grilled or sauteed whole with oil and salt. Some folks enjoy dipping them in sauces like this jalapeno sour cream dip. Jalapenos 2 ct (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites add-on started last week-- get your eggs if the sign off list says you ordered eggs :) Thelma and Louise are loving this week's celery-- may you as well. Vegan Chicken Salad Recipe and photo from Eating Bird Food Cucumber Basil Gimlet Mocktail Recipe and photo from Kaylas Kitchen CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of tomatoes, zucchini , cabbage and corn. Small shares have no cucumber, and instead have fennel this week. small share/ full share Zucchini ~1 lb Tropeo Onions 1 bu (Some bonus) Sweet Corn 2 half ears (smalls)/ 1 full ear, 2 half ears (fulls) sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. Its still delicious , and there should be lots more sweet corn to come that are not affected by the borer. Celery 1 ct Purple Cabbage 1 ct Romaine lettuce 1 ct Cucumber ~ 1 ct (fulls only) Tomatoes 0.5 lb / .75lb Fennel 1 ct (smalls only) Basil 1 bu Salad lovers only salad add-on: 2/3 lb salanova salad mix !! Reminder: Eggs for egg lovers at Bloch and Farm pick up sites add-on started last week-- get your eggs if the sign off list says you ordered eggs :) FLOWER STAND POP-UP AT FARM PICK UP TODAY Thelma and Louise are loving this week's celery-- may you as well. Vegan Chicken Salad Recipe and photo from Eating Bird Food Cucumber Basil Gimlet Mocktail Recipe and photo from Kaylas Kitchen Purple Cabbage and Sweet Corn Slaw Recipe and photo from From Scratch Fast CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli, cauliflower and tomatoes. Only fulls have eggplant. Eggplant for all will come later -- as eggplant's time to shine is late summer! small share/ full share Zucchini ~1 lb Scallions 1 bu (Some bonus) Sweet Corn 3 half ears/ 2 half ears, 2 full ears sweet corn sometimes gets corn borers that eat the very top of the ears but leave the rest in perfect condition. It's a common and frustrating issue that causes many farms to discontinue growing it. We apply beneficial insects to the field to combat the borer, which helps, but sometimes they get to the corn regardless. Instead of wasting the ears with the tip damage, we chop the tops for our own use, for chefs to process, and for CSA at a reduced value. Its still delicious , and there should be lots more sweet corn to come that are not affected by the borer. Broccoli 1 lb bu / 1.5 lb bu Lil' gem romaine 1 ct Cauliflower ~ 1 ct Fennel 1 ct Plums 1 pint Eggplant 1 lb (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Eggs for egg lovers at Bloch and Farm pick up sites add-on: starts today! Recipes we love Zucchini Butter Pasta Recipe and photo from smitten kitchen submitted by. CSA member Jennifer H. Thanks! This is such an interesting and EASY way to use up zucchini for a light summer meal. 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces (225 grams) spaghetti, cooked al dente 1 cup (235 ml) pasta water, reserved 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated 6 tablespoons (85 grams) unsalted butter 4 garlic cloves, minced 1/4 teaspoon red pepper flakes, or more to taste 1/2 cup (45 grams) grated parmesan Handful fresh basil leaves, cut into thin ribbons Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency. Really Good Vegan Broccoli Salad Recipe and photo from rainbow plant life 1 large head of broccoli (1 ½ pounds or 680g) 1 medium fennel bulb, very thinly sliced (optional, see note 1) 1 large handful of flat-leaf parsley, chopped 1 tablespoon extra virgin olive oil ½ cup (40g) panko breadcrumbs or homemade GF breadcrumbs ½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub) Dressing 1 to 2 fresno peppers, thinly sliced (2 for a good level of heat) OPTIONAL 3 tablespoons golden raisins (or brown / Thompson raisins), chopped 3 tablespoons maple syrup or agave nectar 1 medium shallot, diced 2 garlic cloves, minced or grated 1 medium lemon, zested + 2 to 3 tablespoons lemon juice 1 teaspoon Dijon mustard ½ teaspoon red pepper flakes (optional, for more heat) ¼ teaspoon kosher salt, more to taste Freshly cracked black pepper ¼ cup (56g) extra virgin olive oil Instructions Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes. Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine. Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick. NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste. Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces. Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl. Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor). Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise. Toast the panko. Heat 1 tablespoon olive oil in a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown. Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy. Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli, cauliflower and tomatoes. Only fulls have fennel and plums. small share/ full share Zucchini ~1 lb Scallions 1 bu Purple -or- Savoy or Cabbage 1 ct Broccoli 1.25 lb / 1.75 lb Lil' gem romaine 1 ct Cauliflower 1.25 /1.75 lb Beets, Chioggia or Red 1 lb Fennel 1 ct (fulls only) Plums 1 pint (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Eggs for egg lovers add-on: starts today! Recipes we love Zucchini Butter Pasta Recipe and photo from smitten kitchen submitted by. CSA member Jennifer H. Thanks! This is such an interesting and EASY way to use up zucchini for a light summer meal. 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces (225 grams) spaghetti, cooked al dente 1 cup (235 ml) pasta water, reserved 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated 6 tablespoons (85 grams) unsalted butter 4 garlic cloves, minced 1/4 teaspoon red pepper flakes, or more to taste 1/2 cup (45 grams) grated parmesan Handful fresh basil leaves, cut into thin ribbons Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency. Really Good Vegan Broccoli Salad Recipe and photo from rainbow plant life 1 large head of broccoli (1 ½ pounds or 680g) 1 medium fennel bulb, very thinly sliced (optional, see note 1) 1 large handful of flat-leaf parsley, chopped 1 tablespoon extra virgin olive oil ½ cup (40g) panko breadcrumbs or homemade GF breadcrumbs ½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub) Dressing 1 to 2 fresno peppers, thinly sliced (2 for a good level of heat) OPTIONAL 3 tablespoons golden raisins (or brown / Thompson raisins), chopped 3 tablespoons maple syrup or agave nectar 1 medium shallot, diced 2 garlic cloves, minced or grated 1 medium lemon, zested + 2 to 3 tablespoons lemon juice 1 teaspoon Dijon mustard ½ teaspoon red pepper flakes (optional, for more heat) ¼ teaspoon kosher salt, more to taste Freshly cracked black pepper ¼ cup (56g) extra virgin olive oil Instructions Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes. Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine. Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick. NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste. Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces. Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl. Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor). Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise. Toast the panko. Heat 1 tablespoon olive oil in a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown. Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy. Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli , kale mix, zucchini. Only fulls have cauliflower and eggplant, more to come of both of those... small share/ full share Zucchini ~1.25 lbs /1.5 lbs Cucumber 0.75 lbs Red onions 1 bu (the tops are also usable) Basil 1 bu Kale mix .55 /.7 lb Broccoli .1 lb / 1.5 lb Lil' gem romaine 1 ct Strawberries 1/2 pint Cauliflower 1 ct (fulls only) Eggplant 1 ct (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Links to Recipes we love Broccoli Mango and Tofu Curry Recipe and photo from okonomi kitchen Slow Cooker Creamy Kale Recipe and Photo from New York Times CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of broccoli ,kale mix and zucchini. Only fulls have cherry tomatoes and beets. small share/ full share Zucchini ~1.25 lbs /1.5 lbs Cucumber 0.75 lbs Red onions 1 bu (the tops are also usable) Beets, Red 1 lb (fulls only) Basil 1 bu Kale mix .55 /.7 lb Broccoli .1 lb / 1.5 lb Lil' gem romaine 1 ct Strawberries 1/2 pint Tomatoes half pint (fulls only) Salad lovers only salad add-on: 2/3 lb salanova salad mix Links to Recipes we love Broccoli Mango and Tofu Curry Recipe and photo from okonomi kitchen Slow Cooker Creamy Kale Recipe and Photo from New York Times CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of all of the bulk items. First tomatoes of the season! small share/ full share Zucchini ~.75lbs /1.25 lbs Cucumber ~1 ct Sweet onions 1 bu (the tops are also useable) Beets, bulk -- Chioggia /Candy Cane variety 1lb / 1.75 lb Parsley 1 bu #2 Broccoli .75 lb / 1 lb ** this variety is more heat tolerant than others but it is very knobby Orange Carrots 1.25 lb / 2 lb Potatoes 1 lb /1.25 lbs Tomatoes half pint / 1 pint Salad lovers only salad add-on: This week we are subbing your normal salanova salad with the following. Regular salad will be back next week (yay!) This week salad lovers will receive *** Blueberries and Braising Mix with Kales (these are less tough than the mature kale but its still summer kale and needs a good massage with oil and salt, or par boil or saute them)** Links to Recipes we love Chopped Cucumber and Tomato Salad Recipe and Photo from Inspired Taste Here ZUCCHINNI CHOCOLATE CHIP MUFFINS PHOTO AND RECIPE FROM ALL RECIPES HERE Glazed Chioggia Beets Recipe and Photo from Two of a Kind Cooks Here A Couple of Cooks Go To Kale Salad Recipe and Photo From A Couple of Cooks here If you missed last week's newsletter with more of a message from the farm, check it out! Happy Summer. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have less weight of all of the bulk items. First tomatoes of the season! small share/ full share Zucchini ~1 lbs /1.5 lbs Cucumber ~1 ct / ~ 2 ct Sweet onions 1 bu (the tops are also useable) Beets, bulk -- Chioggia /Candy Cane variety 1lb / 1.75 lb Parsley 1 bu #2 Broccoli 1 lb / 1.5 lb ** this variety is more heat tolerant than others but it is very knobby Rainbow Carrots 1.25 lb / 2 lb Potatoes 1 lb /1.25 lbs Tomatoes - or - Heirloom Tomatoes 1/2 pint or ~ 1 lb Salad lovers only salad add-on: This week we are subbing your normal salanova salad with the following. Regular salad will be back next week (yay!) This week salad lovers will receive *** Strawberries and Braising Mix with Kales (these are less tough than the mature kale but its still summer kale and needs a good massage with oil and salt, or par boil or saute them)** Links to Recipes we love Chopped Cucumber and Tomato Salad Recipe and Photo from Inspired Taste Here ZUCCHINNI CHOCOLATE CHIP MUFFINS PHOTO AND RECIPE FROM ALL RECIPES HERE Glazed Chioggia Beets Recipe and Photo from Two of a Kind Cooks Here Massaged Kale Salad with Strawberries Recipe and Photo From The Food Blog Here If you missed last week's newsletter with more of a message from the farm, check it out! Happy Summer. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Hello, meet some of your farmers. Flowers were blooming in abundance this week, so we snapped a few group photos. Staff not pictured are Peter, Jenna, Ryan, Jasmine, Colton and Isabelle. We hope to catch them next time. We were sorry to miss those who signed up for this Sundays sauerkraut making session that we were not able to host! In 17 years we've never canceled an event so we did not cancel it lightly. We thank you for your understanding. On-farm experiences are grown is clearly of interest to our members. We always fill up registration when we host an event. It's something we get excited about and enjoy typically. Last week was a big week and some of our farm team had unexpected competing demands, and we were - for the first time - understaffed for an event. If we host, we take it seriously and want to be prepared. So, alas, we look forward to offering alternative opportunities for on-farm connection and production soon. In the mean time, be sure to mark your calendar for our annual harvest potluck this year that is on Saturday October 3rd! This week brings the first ripe cherry and heirloom tomatoes, they will be in your shares and in your bellies in the next couple weeks -- we can't wait! Other crops coming soon are sweet corn, another round of salad mix and head lettuces, blueberries, bulb fennel, potatoes, purple cabbage, and more. Late July brings the first bell peppers and melons too... This week's featured crop is the beet. When beets are big like this, we like to quarter them and boil them for use in hummus, or slice them up and make a quick pink pickle. What we had never tried until recently was making beet juice without a juicer but it works! (See recipe below). Wondering where else we sell our produce/needing suggestions for dinner night out? Marche, Bar Purlieu, Rye, Charred Pizza, the Paddock, Pandita, Lovely, Domek, and Mazzis are restaurants that buy from our farm regularly. Other farm to table restaurants that buy certain seasonal crops from us are Yardi and the Wheel a Pub. Support your local farmers and restaurants in one! Thank you so much for taking this season's food adventure with us, let us know if you have any questions or favorite recipes. Email the farm at camasswalefarmcsa@gmail.com. Camas Swale Farmers Amber and Jonah and team What's In My Box? The difference between small and fulls this week is that smalls do not have cabbage or cilantro and have less weight in zucchini, cucumber, broccoli and beets. Smalls have chard. small share/ full share Zucchini ~1.5lbs /2 lbs Cucumber ~1 ct / ~ 2 ct Tropeo onions 1 bu (the tops are also useable) Beets, bulk 1lb / 1.75 lb Cilantro 1 bu Cabbage 1 ct savoy, cone or green Chard 1 bu Potatoes 1.25 lbs /1.5 lbs Fulls only: 1/2 pint cherry tomatoes Salad lovers only salad add-on NOTE: salanova salad mix and romaine Links to Recipes we love Marinated Beet Salad – Haitian Inspired https://mikastable.com/marinated-beet-salad/ Jamaican Beetroot Juice Recipe With And Without Milk https://jamaicanfoodsandrecipes.com/jamaican-beetroot-juice-recipe-with-and-without-milk/ Cabbage and Zucchini Stir Fry https://teresasrecipes.com/recipe/cabbage-and-zucchini-stir-fry Teresa is a home chef. Her page is easy to navigate and her recipes are from all over the world. Some are elegant and some are basic. We hope you like exploring her page as much I have; and I hope you enjoy this cabbage dish with sesame seeds. We love sesame with cabbage! Sautéed Swiss Chard with Sesame Sauce By Sandra Wu, from Americas Test Kitchen - sent by CSA member Angela Z. (thank you!) 1⁄4 cup plus 1 tablespoon sesame seeds, toasted 2 teaspoons sugar 2 tablespoons water 1 teaspoon soy sauce 1 1⁄2 teaspoons white miso 1⁄4 teaspoon grated fresh ginger 1 1⁄2 tablespoons vegetable oil 1⁄2 teaspoon toasted sesame oil 1 1⁄2 pounds Swiss chard, stems sliced 1⁄4 inch thick on bias (3 cups), leaves sliced into 1⁄2-inch-wide strips (10 cups) Kosher salt 1.Process 1/4 cup sesame seeds and sugar in food processor until it resembles coarse sand, about 15 seconds. Add water, soy sauce, miso, and ginger and pulse until combined, about 5 pulses. Transfer to bowl. 2. Heat vegetable oil and sesame oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chard stems and 1/8 teaspoon salt and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes. Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds. Add remaining chard leaves and 1/8 teaspoon salt and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer. Remove pan from heat and stir in sesame sauce. Transfer to serving platter and sprinkle with remaining 1 tablespoon sesame seeds. Serve immediately. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

CSA Member Event Invite Farm Tour, Play and Kraut Sunday June 28th 10 am - 12pm RSVP HERE This is your time to enjoy our farm, and our time to share our love of farming and food with you. We'll do a short farm tour and walk for those who want that; share food and make sauerkraut. Kids can explore, help harvest, try Iris's cucumber rosemary lemonade, and/or help chop cabbage with kid friendly "chip choppers" . Please RSVP so we can plan accordingly. Thanks! 10 am gather, please park in front of the large red barn 10-11 am farm walk, harvest cabbage and dill and clean garlic for kraut 11-12 am make kraut and enjoy a salad potluck BRING: good walking shoes and a water bottle. We have great water here for refills. something to add to the salad-- we'll have a big bowl or salad greens ready for your toppings (think salad dressing, grated veggies, dried fruit, feta cheese) A clean quart size mason jar with lid to take kraut home in BYO plate and fork to save on disposables if you can What's In My Box? The difference between small and fulls this week is that smalls do not have garlic scapes and have less weight in zucchini, cucumber and cauliflower. small share/ full share Broccoli 1/2 lb Zucchini ~1.5lbs smalls, ~2 lbs full Cucumber ~1 ct smalls, ~2 ct fulls Cauliflower ~ 1 lb smalls/ ~ 2 lbs fulls ** last pick of this round and some has purpling from the sun, totally fine to eat, purple will fade with cooking. Sweet onions 1 bu (the tops are also useable) Rainbow Carrots 1 bu Dill 1 bu Parsley 1 bu Garlic scapes 1 bu fulls only Salad lovers only salad add-on 2/3 lb salad Links to Recipes we love: Roasted Cauliflower Vegan tacos with cilantro lime crema Rainbow Carrots with Dill Yogurt Sauce Photo and Recipe from Honest Cooking 1 1/2 lbs carrots, scrubbed clean, ends trimmed if you prefer 2 tbsp. vegetable or olive oil Lots of coarse salt 4 tbsp. chopped fresh dill, divided 1/2 cup plain Greek yogurt 1 tbsp. lemon juice Freshly ground black pepper Instructions Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper. Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling. Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper. Parsley Garlic Butter Shrimp Photo and Recipe from Food52 2 lbs unpeeled jumbo shrimp (or prawns, about 28) 1 cup butter, slightly softened 1 bunch parsley, remove stems, and mince leaves 5 -6 medium garlic cloves, minced -or- 8-10 garlic scapes, minced 1 tablespoon lemon zest, grated (or minced) 2 teaspoons fine sea salt 1 teaspoon pepper Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches). Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells. Announcing Goats Milk! Goats Milk is available for pre-order for the bloch pick up site on 26th Ave Wednesdays 12-6. a couple extra quarts will be brought for last minute purchase. Rainbow Acres is run by a wonderful human, farmer, and horse trainer Brennan. if they have a hand full of folks interested they will continue delivery. $8/quart from Rainbow acres farm. contact brennan in advance to reserve a quart at 541-852-3634. Enjoy! CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October CSA Member Farm Tour, Play and Kraut Sunday June 28th 10 am - 12pm RSVP HERE Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

CSA Member Event Invite Farm Tour, Play and Kraut Sunday June 28th 10 am - 12pm RSVP HERE This is your time to enjoy our farm, and our time to share our love of farming and food with you. We'll do a short farm tour and walk for those who want that; share food and make sauerkraut. Kids can explore, help harvest, try Iris's cucumber rosemary lemonade, and/or help chop cabbage with kid friendly "chip choppers" . Please RSVP so we can plan accordingly. Thanks! 10 am gather, please park in front of the large red barn 10-11 am farm walk, harvest cabbage and dill and clean garlic for kraut 11-12 am make kraut and enjoy a salad potluck BRING: good walking shoes and a water bottle. We have great water here for refills. something to add to the salad-- we'll have a big bowl or salad greens ready for your toppings (think salad dressing, grated veggies, dried fruit, feta cheese) A clean quart size mason jar with lid to take kraut home in BYO plate and fork to save on disposables if you can What's In My Box? The difference between small and fulls this week is that smalls do not have garlic scapes and have less weight in zucchini, cucumber and cauliflower. small share/ full share Butter head lettuce 1 ct Zucchini ~2lbs smalls, ~2.5 lbs full Cucumber ~1 ct smalls, ~2 ct fulls Cauliflower ~ 1.5 lb smalls/ ~ 2.25 lbs fulls Sweet onions 1 bu (the tops are also useable) Rainbow Carrots 1 bu Dill 1 bu Parsley 1 bu Garlic scapes 1 bu fulls only Salad lovers only salad add-on 2/3 lb salad Links to Recipes we love: Roasted Cauliflower Vegan tacos with cilantro lime crema Rainbow Carrots with Dill Yogurt Sauce Photo and Recipe from Honest Cooking 1 1/2 lbs carrots, scrubbed clean, ends trimmed if you prefer 2 tbsp. vegetable or olive oil Lots of coarse salt 4 tbsp. chopped fresh dill, divided 1/2 cup plain Greek yogurt 1 tbsp. lemon juice Freshly ground black pepper Instructions Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper. Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling. Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper. Parsley Garlic Butter Shrimp Photo and Recipe from Food52 2 lbs unpeeled jumbo shrimp (or prawns, about 28) 1 cup butter, slightly softened 1 bunch parsley, remove stems, and mince leaves 5 -6 medium garlic cloves, minced -or- 8-10 garlic scapes, minced 1 tablespoon lemon zest, grated (or minced) 2 teaspoons fine sea salt 1 teaspoon pepper Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches). Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells. Announcing Goats Milk! At the Adams St. pick up site this Friday 6/26 we will have Raw Goats Milk for sale for $8/quart from Rainbow acres farm. Stop by from 12pm - 6pm or contact brennan in advance to reserve a quart at 541-852-3634. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October CSA Member Farm Tour, Play and Kraut Sunday June 28th 10 am - 12pm RSVP HERE Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

You may have wondered how the farm is effected by the warm winter and whether the farm has an extra heavy load of pest pressure this year. It's a long story that began with the first sighting of flea beetles in MARCH. Yes, March! The story would include tales of sticky traps, netting, companion planting with flowers, releasing of beneficial bugs, accidentally killing some of them, covering cucumber plants with a slurry of clay to hide them from bugs, adding more beneficials, seeing new beneficial bugs hatch and thrive, removing aphid ridden leaves, covering whole fields with row cover material to protect from flea beetles and cucumber beetles, and even scheduling spraying with OMRI/Organic approved pyrethrins/chrysanthemum when the populations of flea beetles are extra bad. All in all though, the crops are doing well with the exception of italian kale and collards, and the first round of cucumbers. Flea beetle pressure effected our favorite kale, but it should make a come back soon. The cucumbers were effected by sap sucking aphids and fruit was greatly effected. This is a first for us, greenhouse grown cucumbers are usually high yielding. With lots of assistance the plants are doing better and the next round of cucumbers were transplanted today. The rest of the crops on the other hand seem to benefit from the warm spring and some crops are setting fruit and sizing up quicker than usual. All in all-- what do you think of the quality of your shares so far? Feel welcome to reach out with feedback or questions or recipes anytime at camasswalefarmcsa@gmail.com. With gratitude, your Camas Swale Farmers What's In My Box? The difference between small and fulls this week is that smalls do not have basil this week and have less weight in zucchini, broccoli, and cauliflower. small share/ full share Zucchini 1 ct Cucumber 1 ct Rainbow Chard 1 bu Cauliflower ~ 1.5 lb smalls/ ~ 2lb fulls Broccoli 1 head Carrots - 1 bu Cilantro 1 bu Basil 1 bu fulls only Salad lovers only salad add-on 2/3 lb salad Links to Recipes we love: Roasted Cauliflower Vegan tacos with cilantro lime crema Link to how our tractor implement covers potato seeds in slow motion! Zucchini and Rainbow Chard Chickpea Stew Photo and Recipe from Dishing Up the Dirt Cookbook 2 tablespoons unsalted butter (or olive oil) 1 medium sized yellow onion, finely chopped 3 cloves of garlic, minced 2 1/2 tablespoons fresh thyme (woody stems discarded) 1 bay leaf 1/2 cup dry white wine 1-2 medium sized green zucchini, sliced into half moons (about 1/2 inch thick) 4 cups vegetable stock salt and pepper 2 cups cooked chickpeas 3 cups thinly sliced Swiss chard leaves 1 tablespoon fresh lemon juice 2 tsp grated lemon zest pinch of crushed red pepper flakes additional salt and pepper to taste Instructions Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to medium low and cook until the zucchini is tender, about 8 minutes. Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper. Carrot Fritters Photo and Recipe from theclevermeal.com ½ lb carrots, grated 1 small egg 4 tablespoon all-purpose flour, plus more if needed 1 garlic clove, grated 1 teaspoon ground cumin 2 tablespoon cilantro leaves, chopped (optional) ½ teaspoon fine salt ⅛ teaspoon black pepper (optional) Yogurt Hummus Dip ½ cup hummus ½ cup plain yogurt 1 tablespoon lemon juice Instructions Preheat the oven to 400℉ and grease or line a baking sheet with parchment paper. Using a food processor or a box grater, grate the carrots, then drain and squeeze them with a paper towel to remove the excess moisture. Add them to a bowl. Add the remaining ingredients to the grated carrots and mix until well combined. If the mixture is still wet and difficult to handle, you might add more flour. Place a heaping tablespoon of the mixture on the baking sheet and flatten slightly with your hand. Bake the fritters in the preheated oven for about 12 minutes, then turn them over and bake for a further 12 minutes, or until golden and crispy. Check your oven; the baking time might be slightly different. Yogurt-hummus dip: Make a super easy yogurt-hummus dip by simply mixing plain yogurt, hummus, and lemon juice. Serve the fritters with the yogurt-hummus dip. They're best when freshly baked, but they can also be served cold. Enjoy! Announcing Goats Milk! At the Adams St. pick up site next Friday 6/26 and maybe today we will have Raw Goats Milk for sale for $8/quart from Rainbow acres farm. Stop by from 12pm - 6pm or contact brennan in advance to reserve a quart at 541-852-3634. Sometimes we finish CSA harvest early. Working CSA Members who help with CSA harvest also sometimes join us in the field for cultivation, pruning or planting. We are so thankful for their help and commaraderie Jill, Sonya, Matt, Melissa, Nori, Stacy, Emily, Angela, Carolin, Amanda, Jamie, Ruth and David. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October CSA Member Harvest Helper & Farm Walk Bring your family and visit the farm, learn how to harvest and process a crop or two for the week ahead and extra for you to take home if you wish; or just enjoy some time meandering the fields where your produce is grown. This is your time to enjoy our farm, and our time to share our love of farming and food with you. We'll do a short farm tour and walk for those who want that too! We love sharing where your food comes from with you. Wear good walking shoes, comfortable clothing that is garden and dirt friendly, bring a sunhat, sunblock (or we have some on site) and a water bottle. We have great water here for refills. We'll have a cold drinks and a big salad at the end. BYO plates and forks if you can (we'll also have paper plates etc available if needed). You are welcome to bring food to share or for yourself to add to a salad if you wish. Sunday June 28th 10 am - 12pm RSVP HERE Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

You may have wondered how the farm is effected by the warm winter and whether the farm has an extra heavy load of pest pressure this year. It's a long story that began with the first sighting of flea beetles in MARCH. Yes, March! The story would include tales of sticky traps, netting, companion planting with flowers, releasing of beneficial bugs, accidentally killing some of them, covering cucumber plants with a slurry of clay to hide them from bugs, adding more beneficials, seeing new beneficial bugs hatch and thrive, removing aphid ridden leaves, covering whole fields with row cover material to protect from flea beetles and cucumber beetles, and even scheduling spraying with OMRI/Organic approved pyrethrins/chrysanthemum when the populations of flea beetles are extra bad. All in all though, the crops are doing well with the exception of italian kale and collards, and the first round of cucumbers. Flea beetle pressure effected our favorite kale, but it should make a come back soon. The cucumbers were effected by sap sucking aphids and fruit was greatly effected. This is a first for us, greenhouse grown cucumbers are usually high yielding. With lots of assistance the plants are doing better and the next round of cucumbers were transplanted today. The rest of the crops on the other hand seem to benefit from the warm spring and some crops are setting fruit and sizing up quicker than usual. All in all-- what do you think of the quality of your shares so far? Feel welcome to reach out with feedback or questions or recipes anytime at camasswalefarmcsa@gmail.com. With gratitude, your Camas Swale Farmers What's In My Box? The difference between small and fulls this week is that smalls do not have cilantro this week and have less zucchini, broccoli, and cauliflower. small share/ full share Zucchini 1 - 2 ct Cucumber 1-2 ct Rainbow Chard 1 bu Cauliflower ~ 1.5 lb smalls/ ~ 2lb fulls Broccoli 1-2 heads Carrots - 1 bu Garlic Scapes - ~8 ct/ ~12 ct Cilantro 1 bu fulls only ... more to come ! Salad lovers only salad add-on 2/3 lb salad Links to Recipes we love: Roasted Cauliflower Vegan tacos with cilantro lime crema Link to how our tractor implement covers potato seeds in slow motion! Zucchini and Rainbow Chard Chickpea Stew Photo and Recipe from Dishing Up the Dirt Cookbook 2 tablespoons unsalted butter (or olive oil) 1 medium sized yellow onion, finely chopped 3 cloves of garlic, minced 2 1/2 tablespoons fresh thyme (woody stems discarded) 1 bay leaf 1/2 cup dry white wine 1-2 medium sized green zucchini, sliced into half moons (about 1/2 inch thick) 4 cups vegetable stock salt and pepper 2 cups cooked chickpeas 3 cups thinly sliced Swiss chard leaves 1 tablespoon fresh lemon juice 2 tsp grated lemon zest pinch of crushed red pepper flakes additional salt and pepper to taste Instructions Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to medium low and cook until the zucchini is tender, about 8 minutes. Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper. Garlic Scape Herb Butter Photo and Recipe from the Art of Natural Living ½ pound butter softened (two sticks) ¼ cup garlic scapes cut in 1 inch pieces (4-5 scapes) 2 Tablespoons chopped parsley optional 1 teaspoon lemon zest optional Instructions Cut the garlic scapes into 1 inch pieces, chop in a food processor until finely minced (see note). Mince the parsley and zest the lemon if using. Cream the butter until smooth. Add in the scapes, plus the parsley and lemon zest if using. If you’d like to form into a log (this isn’t required), place butter on parchment and roll up. Use on toast, on salmon etc.; freeze in ice cube trays for longer shelf life Carrot Fritters Photo and Recipe from theclevermeal.com ½ lb carrots, grated 1 small egg 4 tablespoon all-purpose flour, plus more if needed 1 garlic clove, grated 1 teaspoon ground cumin 2 tablespoon cilantro leaves, chopped (optional) ½ teaspoon fine salt ⅛ teaspoon black pepper (optional) Yogurt Hummus Dip ½ cup hummus ½ cup plain yogurt 1 tablespoon lemon juice Instructions Preheat the oven to 400℉ and grease or line a baking sheet with parchment paper. Using a food processor or a box grater, grate the carrots, then drain and squeeze them with a paper towel to remove the excess moisture. Add them to a bowl. Add the remaining ingredients to the grated carrots and mix until well combined. If the mixture is still wet and difficult to handle, you might add more flour. Place a heaping tablespoon of the mixture on the baking sheet and flatten slightly with your hand. Bake the fritters in the preheated oven for about 12 minutes, then turn them over and bake for a further 12 minutes, or until golden and crispy. Check your oven; the baking time might be slightly different. Yogurt-hummus dip: Make a super easy yogurt-hummus dip by simply mixing plain yogurt, hummus, and lemon juice. Serve the fritters with the yogurt-hummus dip. They're best when freshly baked, but they can also be served cold. Enjoy! Announcing Goats Milk! At the 1628 East 26th Avenue pick up site next Wednesday 6/24 we will have Raw Goats Milk for sale for $8/quart from Rainbow acres farm. Stop by from 12pm - 6pm at 26th Avenue or contact brennan in advance to reserve a quart at 541-852-3634. Sometimes we finish CSA harvest early. Working CSA Members who help with CSA harvest also sometimes join us in the field for cultivation, pruning or planting. We are so thankful for their help and commaraderie Jill, Sonya, Matt, Melissa, Nori, Stacy, Emily, Angela, Carolin, Amanda, Jamie, Ruth and David. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October CSA Member Harvest Helper & Farm Walk Bring your family and visit the farm, learn how to harvest and process a crop or two for the week ahead and extra for you to take home if you wish; or just enjoy some time meandering the fields where your produce is grown. This is your time to enjoy our farm, and our time to share our love of farming and food with you. We'll do a short farm tour and walk for those who want that too! We love sharing where your food comes from with you. Wear good walking shoes, comfortable clothing that is garden and dirt friendly, bring a sunhat, sunblock (or we have some on site) and a water bottle. We have great water here for refills. We'll have a cold drinks and a big salad at the end. BYO plates and forks if you can (we'll also have paper plates etc available if needed). You are welcome to bring food to share or for yourself to add to a salad if you wish. Sunday June 28th 10 am - 12pm RSVP HERE Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

What's In My Box? The difference between small and fulls this week is that smalls have zucchini instead of berries and a little less broccoli and cucumbers. small share/ full share Berries 1 pt fulls only Zucchini 1 - 2 ct smalls only Basil 1 bu Ho mi zi 1 ct Cone cabbage 1 ct Cucumber 1-2 ct Broccoli 1-2 heads Beets - 1 bu Garlic Scapes - 6-8 ct Salad lovers only salad add-on 2/3 lb salad Links to other recipes we love : how to bake beets in the oven from the kitchn; making garlic scape butter from the art of natural living The Best Broccoli and Cabbage Slaw Photo and Recipe from Inspired Taste 1 pound broccoli with stems, 2 to 3 small heads 1/2 lb cabbage chopped 1/2 bunch basil or green onions, thinly sliced ½ cup loosely packed fresh parsley leaves from last week, coarsely chopped 1 cup golden raisins 1 cup shelled sunflower seeds 1 cup mayonnaise, try homemade mayo or veganaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard ¼ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper 2 to 3 dashes toasted sesame oil, optional Instructions Prep the broccoli: Remove the florets from the larger stems and cut them into small, bite-sized pieces. Trim away the woodiest part of the stem (about ½ inch from the bottom) and discard. Using a vegetable peeler, remove the thick outer layer of the stems, then grate or slice the peeled stems into thin matchsticks. Place all the broccoli in a very large bowl (you should have about 6 to 8 cups total). Make the coleslaw mix: Add the sliced basil or green onions, parsley, raisins, and sunflower seeds to the bowl with the broccoli. Toss to combine. Make the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust the seasoning or acidity as needed. For extra flavor, add two or three small dashes of toasted sesame oil (see tips). To finish: Pour about two-thirds of the dressing over the broccoli mixture and toss well to coat. If the slaw looks a bit dry, add more dressing to taste. Serve right away or refrigerate for about an hour to let the flavors meld. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Links to recipes we love : how to bake beets in the oven from the kitchn; making garlic scape butter from the art of natural living creamy kale cabbage and broccoli salad with avocado - so good! What's In My Box? The difference between small and fulls this week is that smalls have zucchini instead of berries and a little less broccoli and cucumbers. small share/ full share Berries 1 pt fulls only Zucchini 1 - 2 ct smalls only Italian -or- purple kale 1 bu Ho mi zi 1 ct Cone cabbage 1 ct Cucumber 1-2 ct Broccoli 1-2 heads Beets - 1 bu Garlic Scapes - 6-8 ct Salad lovers only salad add-on 2/3 lb salad CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: herb and zucchini egg bake What's In My Box? The difference between small and fulls this week is that smalls have a little less bok choy, broccoli, zucchini and strawberries. Don't worry there is a lot more broccoli to come but as is with most crops, the first harvest is lighter. small share/ full share Parsley 1 bu Zucchini 1 - 2 ct Romaine 1 ct green kale 1 bu -- this was the first pick from some of the plants so the leaves are big and mineral packed but can be a bit tough, cooking and removing the main stem helps with texture and also makes all those mineral available! Bok Choy 1 ct (smalls) - 2ct (fulls) green cabbage 1 ct broccoli 1-2 heads fulls only Strawberries 1/2 pt (smalls), 1 pint (fulls) Salad lovers only salad add-on 2/3 lb salad Herb and Zucchini Egg Bake Photo and Recipe from Sweet Peas and Saffron recipe link here Ingredients 6 eggs ½ cup milk (dairy or almond milk work great) ½ cup almond flour (all purpose or gluten-free flour work as well) ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon basil ½ teaspoon oregano 1 tablespoon finely chopped parsley 1 cup zucchini shredded (measure 1 loosely packed cup before squeezing moisture out) 1 onion (chopped finely) 1 cup kale (chopped finely) 1 cup shredded cheese (mozzarella or cheddar are great) Instructions: First, we will gather our ingredients: veggies- I am using an onion, shredded kale, and zucchini (pressing all moisture out!). The best thing about these ingredients is we don't need to pre-cook them: they cook right along with the eggs in the oven eggs- use large eggs for this recipe milk- you can use dairy or almond milk herbs- oregano, basil, parsley and salt cheese- I used mozzarella, but cheddar or even feta cheese would go well in here (omit salt if using feta) flour- yes, you read that right! Adding flour to this recipe helps with the moisture issue that comes with reheating eggs. You can use all purpose flour, gluten-free flour, or almond flour. baking powder- to help get a little bit fluffier of a breakfast bake Once you've prepped all your ingredients, it's time to do the baking part of the egg bake (find the printable recipe card with full measurements at the bottom of the post)! spray a 9 x 9 inch casserole dish mix together all ingredients in a large glass measuring dish pour the mixture into the baking dish bake for 30-35 minutes allow to sit for 10 minutes slice and enjoy! Other recipe ideas for this week: Cabbage: Suspicious Delicious Creamed Cabbage Grilled Cabbage with Preserved Lemon Mostarda Bok Choy: Ground Pork or Tempeh with Bok Choy Stir Fry (cabbage and broccoli are also good for this!) CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: herb and zucchini egg bake What's In My Box? The difference between small and fulls this week is that smalls do not have broccoli, and have a little less bok choy, zucchini and strawberries. Don't worry there is a lot more broccoli to come but as is with most crops, the first harvest is lighter. small share/ full share Parsley 1 bu Zucchini 1 - 2 ct Romaine 1 ct green kale 1 bu -- this was the first pick from some of the plants so the leaves are big and mineral packed but can be a bit tough, cooking and removing the main stem helps with texture and also makes all those mineral available! Bok Choy 1 ct (smalls) - 2ct (fulls) green cabbage 1 ct broccoli 1-2 heads fulls only Strawberries 1/2 pt (smalls), 1 pint (fulls) Salad lovers only salad add-on 2/3 lb salad Herb and Zucchini Egg Bake Photo and Recipe from Sweet Peas and Saffron recipe link here Ingredients 6 eggs ½ cup milk (dairy or almond milk work great) ½ cup almond flour (all purpose or gluten-free flour work as well) ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon basil ½ teaspoon oregano 1 tablespoon finely chopped parsley 1 cup zucchini shredded (measure 1 loosely packed cup before squeezing moisture out) 1 onion (chopped finely) 1 cup kale (chopped finely) 1 cup shredded cheese (mozzarella or cheddar are great) Instructions: First, we will gather our ingredients: veggies- I am using an onion, shredded kale, and zucchini (pressing all moisture out!). The best thing about these ingredients is we don't need to pre-cook them: they cook right along with the eggs in the oven eggs- use large eggs for this recipe milk- you can use dairy or almond milk herbs- oregano, basil, parsley and salt cheese- I used mozzarella, but cheddar or even feta cheese would go well in here (omit salt if using feta) flour- yes, you read that right! Adding flour to this recipe helps with the moisture issue that comes with reheating eggs. You can use all purpose flour, gluten-free flour, or almond flour. baking powder- to help get a little bit fluffier of a breakfast bake Once you've prepped all your ingredients, it's time to do the baking part of the egg bake (find the printable recipe card with full measurements at the bottom of the post)! spray a 9 x 9 inch casserole dish mix together all ingredients in a large glass measuring dish pour the mixture into the baking dish bake for 30-35 minutes allow to sit for 10 minutes slice and enjoy! Other recipe ideas for this week: Cabbage: Suspicious Delicious Creamed Cabbage Grilled Cabbage with Preserved Lemon Mostarda Bok Choy: Ground Pork or Tempeh with Bok Choy Stir Fry (cabbage and broccoli are also good for this!) CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: 5 minute pesto, rainbow chard enchiladas Putting in the Seed Robert Frost You come to fetch me from my work tonight When supper's on the table, and we'll see If I can leave off burying the white Soft petals fallen from the apple tree. (Soft petals, yes, but not so barren quite, Mingled with these, smooth bean and wrinkled pea;) And go along with you ere you lose sight Of what you came for and become like me, Slave to a springtime passion for the earth. How Love burns through the Putting in the Seed On through the watching for that early birth When, just as the soil tarnishes with weed, The sturdy seedling with arched body comes Shouldering its way and shedding the earth crumbs. Poetry Book : Mountain Interval (1916) What's In My Box? The difference between small and fulls this week is that smalls do not have ho mi zi, cilantro or strawberries. small share/ full share Basil 1 bu snap peas 1 pt Purple kale 1 bu chard 1 bu Butterhead lettuce 1ct Baby Napa cabbage 1-2 ct mustard greens, "ho mi zi" 1 bu fulls only Cilantro fulls only Strawberries 1/2 pt fulls only Salad lovers only salad add-on 2/3 lb salad 5 Minute Pesto 2 cups basil de-stemmed 1/2 lemon juiced 2 cloves garlic 1/2 cup parmesan cheese 1/2 cup olive oil salt and pepper Instructions: Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped. Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated. Notes Yield – 1 1/2 cups Storage – in fridge for 5 days or freezer for 3 months ** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup. Rainbow Chard Enchiladas with Rhubarb chipotle sauce Photo and recipe from Natural Yella Rhubarb sauce (or use a store bought enchilada sauce. But if you happened upon rhubarb and want something other than pie to make with it... try this!) 2 cups diced rhubarb 1/4 medium onion 1 tablespoon olive oil 1/2-1 teaspoon chipotle powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup veggie broth 2 tablespoon brown sugar 2 tablespoons apple cider vinegar Enchiladas: 1/2 cup black beans juice from one lime 1 clove garlic pinch salt 2 cups rainbow chard Cheese of choice (I used mozzarella) 4-6 corn tortillas Instructions: Preheat oven to 375˚. In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb begins to soften, 3-4 minutes. Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring sauce to a boil, then reduce to a simmer. Let cook for 10-15 minutes. Rhubarb will begin to break down and sauce will smooth out (although, I left a few chunks of rhubarb.) For filling, heat lime juice in a skillet over medium-low. Add in garlic and cook for 1 minute. Stir in beans and salt, cooking until beans are hot. Remove the swiss chard stem and shred greens. Stir in to beans and cook for one minute. Chard should barely be starting to wilt. To assemble enchiladas, spread 1/4 cup the rhubarb sauce in the bottom of an 8x8 pan (or something similar.) Have a warm water bath ready and dip each corn tortilla in the water (or you can dip it in the sauce as well) for 10-15 seconds. Remove and fill with bean mixture then carefully roll. Place seem side down in pan. Repeat with the remaining corn tortillas. I choose to only put cheese on top, but you can also toss cheese in each shell. Add desired amount of cheese on top and cover with remaining rhubarb sauce. Bake for 20-25 minutes. Cheese should be melted and rhubarb sauce should be bubbling. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: 5 minute pesto, rainbow chard enchiladas, creamy basil cucumber salad Putting in the Seed Robert Frost You come to fetch me from my work tonight When supper's on the table, and we'll see If I can leave off burying the white Soft petals fallen from the apple tree. (Soft petals, yes, but not so barren quite, Mingled with these, smooth bean and wrinkled pea;) And go along with you ere you lose sight Of what you came for and become like me, Slave to a springtime passion for the earth. How Love burns through the Putting in the Seed On through the watching for that early birth When, just as the soil tarnishes with weed, The sturdy seedling with arched body comes Shouldering its way and shedding the earth crumbs. Poetry Book : Mountain Interval (1916) What's In My Box? The difference between small and fulls this week is that smalls do not have ho mi zi nor cilantro , and have less cucumber weight. small share/ full share Basil 1 bu snap peas 1 pt Purple kale 1 bu chard 1 bu Butterhead lettuce 1ct Cucumbers 3/4 lb smalls, 1 1/4 lb fulls mustard greens, "ho mi zi" 1 bu fulls only Cilantro fulls only Salad lovers only salad add-on 2/3 lb salad 5 Minute Pesto 2 cups basil de-stemmed 1/2 lemon juiced 2 cloves garlic 1/2 cup parmesan cheese 1/2 cup olive oil salt and pepper Instructions: Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped. Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated. Notes Yield – 1 1/2 cups Storage – in fridge for 5 days or freezer for 3 months ** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup. Rainbow Chard Enchiladas with Rhubarb chipotle sauce Photo and recipe from Natural Yella Rhubarb sauce (or use a store bought enchilada sauce. But if you happened upon rhubarb and want something other than pie to make with it... try this!) 2 cups diced rhubarb 1/4 medium onion 1 tablespoon olive oil 1/2-1 teaspoon chipotle powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup veggie broth 2 tablespoon brown sugar 2 tablespoons apple cider vinegar Enchiladas: 1/2 cup black beans juice from one lime 1 clove garlic pinch salt 2 cups rainbow chard Cheese of choice (I used mozzarella) 4-6 corn tortillas Instructions: Preheat oven to 375˚. In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb begins to soften, 3-4 minutes. Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring sauce to a boil, then reduce to a simmer. Let cook for 10-15 minutes. Rhubarb will begin to break down and sauce will smooth out (although, I left a few chunks of rhubarb.) For filling, heat lime juice in a skillet over medium-low. Add in garlic and cook for 1 minute. Stir in beans and salt, cooking until beans are hot. Remove the swiss chard stem and shred greens. Stir in to beans and cook for one minute. Chard should barely be starting to wilt. To assemble enchiladas, spread 1/4 cup the rhubarb sauce in the bottom of an 8x8 pan (or something similar.) Have a warm water bath ready and dip each corn tortilla in the water (or you can dip it in the sauce as well) for 10-15 seconds. Remove and fill with bean mixture then carefully roll. Place seem side down in pan. Repeat with the remaining corn tortillas. I choose to only put cheese on top, but you can also toss cheese in each shell. Add desired amount of cheese on top and cover with remaining rhubarb sauce. Bake for 20-25 minutes. Cheese should be melted and rhubarb sauce should be bubbling. Creamy Basil Cucumber Salad Photo and recipe from Whole and Heavenly Oven Ingredients 2 medium cucumbers, thinly sliced 1 small red onion, thinly sliced (optional) 1 teaspoon 1/2 cup sour cream 2 tablespoons 1/2 teaspoon 1 tablespoon Salt and pepper to taste 1/4 cup minced fresh basil add other veggies like snap peas sliced in half the long way or finely sliced massaged kale Instructions Toss cucumber and red onion slices together in a colander with kosher salt. Set colander over a bowl and allow to sit 30 minutes to drain the extra water from the cucumbers. Once cucumbers have drained, use paper towels to gently blot any remaining moisture from cucumbers. Place cucumbers and onion in a large bowl. In a small bowl, whisk sour cream, vinegar, garlic powder, sugar, and salt and pepper to taste. Pour sour cream dressing over cucumbers and add basil. Fold salad until evenly coated and season with salt and pepper to taste if needed. Refrigerate salad until ready to serve and enjoy! CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have less of several items (napa, salad mix and romaine) and do not have radishes. Smalls have half pints of strawberries this week-- we want everyone to get berries from the first round. The berry patch will have a second wind soon. Lots of salad mix this week so everyone gets this wonderful crunchy salad--- salad lovers, yes this is an exceptionally big lettuce week, time to share salad with friends... small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1-2 med small/ 1-2 lg full salad mix .4 lb small / .6 lb full romaine lettuce 2 ct for fulls only lil' gem baby romaine 1 ct for smalls only radishes, bulk 1 pt fulls only enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: snap pea and burrata salad, napa cabbage salad with peanut dressing Dear Crop Share Members, We are in week 2 of 25 of your CSA. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? The difference between small and fulls this week is that smalls have smaller sized napa, butterhead, salad mix and half pints of radish instead of full. small share/ full share scallions 1 bu snap peas 1 pt enjoy cooked or raw Italian "dinosaur" kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. bok choy 1-2 ct depending on size napa cabbage 1 med small/ 1 lg full salad mix .4 lb small / .6 lb full butterhead lettuce 1 med small / 1 lg full radishes, bulk 1/2 pt small / 1 pt full enjoy cooked or raw Salad lovers only salad add-on 2/3 lb salad Snap Pea and Burrata Salad This was our favorite salad using snap peas from last season so we wanted to spotlight it one more time. What we love about this salad is the reminder to slice the snap peas in half for salads-- they are lovely to look at and they fill with salad dressing. Sub cilantro for basil or mint, add bok choy ends in addition to radishes to use more of what is in this week's box. Dressing Finely grated zest of 1 large lemon (about 2 teaspoons) Juice of 1 large lemon (about 1/4 cup) 1 clove garlic, peeled -OR- 1 stem + bulb green garlic sliced 2 1/2 teaspoons honey 1/3 cup extra-virgin olive oil 1/3 cup roasted salted pistachios Kosher salt Freshly ground black pepper Salad 1/2 pound sugar snap peas 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 head butterhead lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups) 1/4 cup fresh cilantro leaves (from about 8 sprigs), torn if large, divided (or mint leaves) 8 ounces drained burrata cheese 1 cup of radishes -- or the crunchy white part of bok choy, sliced 4 medium scallions, thinly sliced (about 1/2 cup) 2 tablespoons roasted, salted pistachios, crushed or finely chopped Instructions Blend all the salad dressing ingredients in a blender until smooth Toss butterhead lettuce leaves, 2 tablespoons cilantro leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half of the raw sliced snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, bok choy or radishes, and sliced scallions. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh cilantro or mint leaves and 2 tablespoons crushed, roasted, salted pistachios. Napa Cabbage Salad with Peanut Dressing Photo and recipe from Food 52 Napa Cabbage Salad 1/2 - 1 head napa cabbage 1 cup cilantro leaves, chopped (from last week) 1 cup bean sprouts 2 Thai chiles, finely diced 3 scallions, finely diced 1 packet Ramen noodles, crushed and toasted in a dry skillet 2 tablespoon toasted sesame seeds Peanut Dressing Juice of one lime 3 tablespoon peanut butter 3 tablespoon peanut oil 2 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 2 inch piece ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 teaspoon salt 1 tablespoon siracha 1/2 teaspoon sesame oil Step 1 To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute. Step 2 Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end. Step 3 To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes. Step 4 Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Friday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw snap peas (smalls only) 1 pt enjoy cooked or raw chard (fulls only) 1 bu saute it for best mineral absorption. strawberries (fulls only) - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kraut Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives

Recipes: Strawberry Vinaigrette, Avocado Kale Salad, Ginger Miso Soup with Mustard Greens, Vegan Cesar Salad Dear Crop Share Members, We made it to week one of your CSA Crop Share at last! We've missed harvesting for you all, and we've made good use of our time on the farm preparing fields, seeding, planting and cultivating young crops. We hope you are open to using lots of leafy greens in your meals this week. Salads, stir fries, and wraps oh my. All of these leafy greens are evidence that it is still Spring despite what the weather is trying to tell us. It really is a warm dry Spring, and with this heat brings some challenges in farming such as higher pest pressure and pressure on the water table, but all in all our farm is in a good geographic position. We are fortunate to have ample water here and lots of habitat for beneficial bugs, and good neighbors who also care about their land. We have many organic non-chemical strategies to stay resilient, and lately we've employed many to protect crops in the field and so far so good. Covering and pruning plants, working in cover crops, releasing beneficial bugs like lace wings, and setting out sticky traps to monitor are just few strategies we use to help crops stay balanced. We are so thankful you've chosen to join us to be your vegetable farmers for another season. Remember each week is unique. But some things are constant, there will almost always be a leafy green, a head of lettuce, a root, and an herb or allium. And, pick up time is always 12-6pm :) Please pick up your Crop Share on Wednesday from 12pm - 6pm at your pick up site. Remember to pick up as early as possible especially on hot days, bring your own bag and sign off next to your name so we know you got your share. Every item in your box is grown on our certified organic farm in Coburg. We think you'll love this week's romaine, scallions and berries. We know other crops take some getting used to or occasionally look different than what you see on the shelf, so we'll do our best to spotlight those. Enjoy and let us know if you have any questions, email camasswalefarmcsa@gmail.com or call us on Wednesdays 9-11am at our new office number 458-215-6154. Camas Swale Farmers Jonah & Amber What's In My Box? small share/ full share cilantro 1 bu the stems are edible and flavorful too romaine lettuce 1 lg / 2 med one of the sweetest crunchiest lettuces around, chop for a salad or use the leaves as boats for quinoa salad etc. green kale 1 bu to eat raw, tear the leaf away from the spine and compost the spine, massage the leafy parts with oil and salt until it is dark green and very soft, add to your favorite salad. for cooking, cook lightly or crock pot it to get all the minerals spinach .35 lb/ .45 lb some yellowing from the heat, but mostly this crop did decent. chop and eat raw or better yet saute it for best mineral absorption. Either way, spinach is delicious. mustard greens, "ho mi zi" 1 bu as pictured below, this is a heat tolerant mustard green. Simmering these vegetables low and slow makes them become soft, drab green, and honestly pretty ugly. But guess what? They taste soooo good! And minerals become fully available when the greens are cooked well. You can make a really rocking pot of vegetarian mustard greens (see recipe below). The stem is sweet like broccoli stems or kohlrabi and can be reserved for a stir fry or they can be juiced. scallions 1 bu radishes, bulk 1 pt enjoy cooked or raw strawberries - 1/2 pt you might just gobble these up but a half pint is also a nice amount to feature on a salad or even to make a salad dressing with! See Iris' favorite berry vinaigrette dressing recipe below. Strawberry Vinaigrette 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar or red wine vinegar 2 tablespoons olive oil 1-2 tbsp of honey 1/4 teaspoon salt 1/4 teaspoon pepper Make the dressing by blending all the ingredients in a blender or food processor. Refrigerate dressing until ready to serve. Add dressing to the salad right before serving. Avocado Kale Salad Recipe and Photo from Foolproof Living Food Blog 1 ripe avocado, plus more as garnish 3 tablespoons lemon juice, freshly squeezed 1 tablespoon olive oil 1 clove of garlic, minced ½ teaspoon kosher salt ¼ teaspoon black pepper For The Salad 1 bunch kale, de-stemmed and chopped (5-6 cups of kale) ½ cup pine nuts, sliced almonds, or chopped walnuts (or pumpkin or hemp seeds for a nut free option) cilantro, chopped optional garnish Ginger Garlic Miso Soup Recipe and Photo from Living Naturally 2 tablespoons untoasted sesame oil (or another neutral-flavored oil) 2 tablespoons very finely minced or grated fresh ginger 1 or 2 garlic cloves, very finely minced 1/2 bunch of scallions, finely slices 1 bunch Ho Mi Zi mustard greens stems and central ribs removed and finely chopped for use, leaves shredded or left whole if small 5 cups mild-flavored low-sodium vegetable broth (or water-the soup will have plenty of flavor 1/4 cup white miso paste 4 to 8 ounces firm tofu, cubed Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the leeks are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes. Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately. Vegan Cesar Salad Photo from Marley Spoon ... which is an online meal plan ordering program that we are not recommending, but we do appreciate their meal photos! Wow! This is a salad we make because chick peas are so wonderful baked to a crisp texture and with crunchy romaine. We love that you can toss chickpeas and bread crumbs on the same pan with this recipe. Cesar dressing (store bought or make your own recipe here) 1 large head or 2 medium heads romaine lettuce 2 cans chick peas 1/2 loaf of good bread from Great Harvest Bakery 1 lemon hand full of sunflower seeds radishes, sliced thin seasoning 1. Preheat the oven to 400F. Line a large oven tray with baking paper. Drain and rinse the chickpeas, then pat dry with paper towel. Put on the lined tray, drizzle with 2 tbs olive oil and scatter the seasoning over. Roast for 10 mins. 2. Make dressing if making your own 3. Toast croutons Cut the bread into bite-sized chunks. Scatter the bread over the chickpeas on the tray. Roast for a further 10-15 mins until the chickpeas and croutons are golden and crisp (keep an eye on them as they can burn easily). 4. Prep lettuce and radish While the croutons are toasting, trim the lettuce, then coarsely shred the leaves. Thinly slice the radish. 5. Dress salad Add the lettuce, radish and half the roasted chickpeas and croutons to the dressing and toss to combine. Taste, then season with salt and pepper. 6. Get ready to serve Divide the salad among bowls and scatter over the sunflower seeds and remaining chickpeas and croutons. Serve with the lemon wedges. CSA Member Calendar First Summer CSA Delivery Wednesday May 13/Friday May 15 First Egg Delivery Week of July 22 - October Farm Tour + Kimchee Making Sunday June 28th 1 pm - 4pm Harvest Potluck and Party Saturday October 3rd at 4pm First Fall CSA Delivery Wednesday November 4th ABOUT PICKING UP YOUR CSA Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote. HOW TO PICK UP YOUR CSA #1: Sign-in! the golden rule Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name. This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week. #2: Locate your shares Boxes are labeled as Small or Full. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" #3: Unpack your tote & stack the empties Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time. USING THE WEEKLY SWAP BOX? Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week. UNABLE TO FIND AN ITEM? (Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located. SOMEONE ELSE PICKING UP FOR YOU? (Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration. CSA FAQS PAGE Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page. VACATIONS Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit. REDEEMING YOUR VACATION CREDIT Go to our Online Store to see availability for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2025 season you can use your vacation credits to purchase add-ons electronically or apply the credit to a Fall Share. But as always you can also just email the farm. Thanks! NEWSLETTER ARCHIVE Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer. ADDITIONAL QUESTIONS If you have additional questions, please email us at camasswalefarmcsa@gmail.com. > Back to Our Recipe Archives