Camas Swale Farmcamasswalefarm.com/wp-content/uploads/2012/01/11-8-11...2012/01/11 · Camas Swale...
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What’s in my Share? Celeriac - creamy white celery root, great in soups Parsnips- white carrot shaped roots, sweet when roasted Carrots (Scarlet Nantes) Winter squash (Delicata) Sweet peppers (Pimentio, Green Bells, Thai Sweet Chilis) Kale (Lacenato)- excellent steamed or in soups Tatsoi- light green leaves, bulbous base a.k.a asian spinach, great chopped and steamed Potatoes- (Red and Blue) Salad greens- lettuce and spicy mizuna, mustard & arugula Some shares contain farm fresh eggs, if requested . Bless the flowers* Bless the fruits* Bless the leaves and stems* Bless the roots Camas Swale Farm November 08, 2011 CSA Member Newsletter b Celery Root Soup b Makes 8 servings 1 medium celery root (celeriac), peeled and diced 2 parsnips, chopped coarsely 1 onion, chopped coarsely 2 cloves garlic, minced 1/2 tsp thyme 3 bay leaves 4 sprigs parsley 2 qts chicken or vegetable broth Salt and pepper, to taste 4 Tbsp minced parsley and/or chives 1. Combine celery root, parsnips, onions, garlic, thyme, bay leaves, parsley sprigs and broth in pot. Add salt and pepper. 2. Bring almost to a boil, reduce heat, then simmer 25 minutes or until vegetables are soft. Adjust seasoning if needed. 3. Serve hot with a sprinkle of parsley and chives on top. f Asian Spinach Salad f 1 head tatsoi 1/2 bunch kale (or more if you like) 1 Tbsp soy sauce 1 1/2 Tbsp sesame oil 1 Tbsp sesame seeds, toasted 2 cloves garlic, minced 1 tsp sugar 1 Tbsp rice wine vinegar Freshly ground pepper, to taste 1. Wash and chop the greens. 2. Steam kale for 2 minutes, then add Tatsoi and steam both until tender about 4 minutes. Drain and squeeze out as much water as possible. 3. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Your feed back is important to us! We would like to know any thoughts you have about this season’s CSA. You are important to the farm! Besides distribution to the CSA we distribute to two restaurants (Humble Beagle, Pizza Research Institute) and to special events such as Culture Jam (a summer camp for teens). We intend to grow outlets for distribution but would like for CSA to continue being our primary focus. We appreciate the intimacy of the CSA, and find that it is the most efficient way to ensure that our produce is always received as fresh as possible. This fall we will invest in berry and fruit tress and other perennial crops to (in the future) diversify the types of crops and fruit we offer, and will continue to work on extending our growing season. You can have an influence in determining what kind of crops and how we organize our CSA next year. Please take five minutes to tell us your thoughts! -What have you liked most about your CSA? -Is there anything you would like to see improved or changed? -What items would you like to see more of? -Are there any items you would like to see less of? -Which day would you rather receive or pick up your CSA share next season Tuesday or Friday? -Would you be willing to offer your home or work as a pick up site for other CSA members? If so, please let us know location. - Are you interested in being a part of Camas Swale’s CSA next season? Announcement: Jonah and Amber will be giving a brief talk about the farm and what is Biodynamic Farming for the Slow Food Monthly meeting and “mixer” at Holy Cow Café Tuesday, November 29th. The mixer is From 5:30-7pm and we will give a 10-15 minute talk at about 6:15pm. Holy Cow will offer up local organic Happy hour type food and drinks. We enjoy every opportunity to get to know our members better, so please feel welcome. Hope to see you there!
Transcript of Camas Swale Farmcamasswalefarm.com/wp-content/uploads/2012/01/11-8-11...2012/01/11 · Camas Swale...
What’s in my Share?Celeriac - creamy white celery root, great in soupsParsnips- white carrot shaped roots, sweet when roastedCarrots (Scarlet Nantes)Winter squash (Delicata)Sweet peppers (Pimentio, Green Bells, Thai Sweet Chilis)Kale (Lacenato)- excellent steamed or in soupsTatsoi- light green leaves, bulbous base a.k.a asianspinach, great chopped and steamedPotatoes- (Red and Blue)Salad greens- lettuce and spicy mizuna, mustard & arugulaSome shares contain farm fresh eggs, if requested
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Bless the flowers* Bless the fruits* Bless the leaves and stems* Bless the roots
Camas Swale FarmNovember 08, 2011 CSA Member Newsletter
b Celery Root Soup bMakes 8 servings1 medium celery root (celeriac),peeled and diced2 parsnips, chopped coarsely1 onion, chopped coarsely2 cloves garlic, minced1/2 tsp thyme3 bay leaves4 sprigs parsley2 qts chicken or vegetable brothSalt and pepper, to taste4 Tbsp minced parsley and/or chives
1. Combine celery root, parsnips,onions, garlic, thyme, bay leaves,parsley sprigs and broth in pot.Add salt and pepper.2. Bring almost to a boil, reduceheat, then simmer 25 minutesor until vegetables are soft.Adjust seasoning if needed.3. Serve hot with a sprinkle ofparsley and chives on top.
f Asian Spinach Salad f1 head tatsoi1/2 bunch kale (or more if you like)1 Tbsp soy sauce1 1/2 Tbsp sesame oil1 Tbsp sesame seeds, toasted2 cloves garlic, minced1 tsp sugar1 Tbsp rice wine vinegarFreshly ground pepper, to taste
1. Wash and chop the greens. 2. Steam kale for 2 minutes, then add Tatsoi and steam both until tenderabout 4 minutes. Drain and squeeze out as much water as possible. 3. In bowl, combine soy sauce, oil,seeds, garlic, sugar, vinegar andpepper; mix well. Add spinach tosauce, and toss to coat. Serve hotor cold.
Your feed back is important to us!We would like to know any thoughts you have about this season’s CSA.You are important to the farm! Besides distribution to the CSA wedistribute to two restaurants (Humble Beagle, Pizza Research Institute) andto special events such as Culture Jam (a summer camp for teens). Weintend to grow outlets for distribution but would like for CSA to continuebeing our primary focus. We appreciate the intimacy of the CSA, and findthat it is the most efficient way to ensure that our produce is alwaysreceived as fresh as possible. This fall we will invest in berry and fruit tressand other perennial crops to (in the future) diversify the types of crops andfruit we offer, and will continue to work on extending our growing season.You can have an influence in determining what kind of crops and how weorganize our CSA next year.Please take five minutes to tell us your thoughts!-What have you liked most about your CSA?-Is there anything you would like to see improved or changed?-What items would you like to see more of?-Are there any items you would like to see less of?-Which day would you rather receive or pick up your CSA share nextseason Tuesday or Friday?-Would you be willing to offer your home or work as a pick up site forother CSA members? If so, please let us know location.- Are you interested in being a part of Camas Swale’s CSA nextseason?
Announcement: Jonah and Amber will be giving a brief talk about the farm and what is Biodynamic Farming for the Slow Food Monthly meeting and “mixer” at Holy Cow Café Tuesday, November 29th. The mixer is From 5:30-7pm and we will give a 10-15 minute talk at about 6:15pm. Holy Cow will offer up local organicHappy hour type food and drinks. We enjoy every opportunity to get to know our members better, so please feel welcome. Hope to see you there!
