I’m stoked to introduce CSA member Rachel as our new Community Manager. She’ll be working closely with me to help forge the bonds of community within the CSA - everything from acting as a guiding hand to help our newest members “level up” their CSA skills to coordinating skill shares, challenges and contests, being our go-to gal in our private CSA Members-only Facebook group, letting us peek into her kitchen for her monthly meal plan and helping me finally get some new CSA swag on order. It’s going to be great!

Like a fine cast iron skillet, Rachel is one of our most “seasoned” members. She joined us back in 2010 at the very beginning of our CSA when we transported our first deliveries in our Toyota Corolla! She even lives in Salem and makes the hour plus commute in Friday rush-hour to our Portland CSA pickup each month. Girl is seriously dedicated to her CSA and I’m honored to call her my friend <3

Without further adieu, let’s Meet the Member!

Name: 

Rachel 

Where do you live? 

Salem

When did you join the CSA: 

Summer 2010

Why did you join the CSA? 

In the beginning we joined to support Nathan and Katia

Why did you stay? 

The membership led us into a deeper understanding and connection to our food and our farmers. Growing up I never thought about where food came from or how a connection to food could be inspiring and fulfilling. We are privileged to be able to participate in a meat and a veggie CSA. In the process we continue to stretch ourselves outside our comfort zone as we try new things and expand our understanding of food. 

Who benefits from your CSA membership? Overall our household benefits the most from the CSA. There are times, pre-covid, when we had monthly brunch potlucks at our house and I would cook up CSA sausage. Whenever we have guests to stay or for dinner, we love using the meat from the CSA. I will often bring some ground beef with me to make burgers when we visit my family in Washington. 

How has your cooking style and ability changed over time? 

To be honest before the CSA neither my husband or I had a good understanding of meat outside of your standard commercial product. The biggest learning curve was gaining experience with so many varied cuts. Over time, with support from Nathan and Katia, we were able to expand on our skills and enjoy the challenge of new cuts and dishes. I now know how to break down a whole chicken! It is no small feat.

What’s your go-to CSA dinner?

I enjoy everything we get in our share but I am especially fond of any cut I can use in a stir fry. From ground pork to pre-cut beef stir fry pieces, to ham steak used for fried rice. I love me some meat, veggies, and sauce over rice. When there is a lazy afternoon, I explore making more advanced dishes like ground pork pot stickers (if only they would stay closed!)

Do you have any tips for new members?

If I had advice for someone just starting out in the CSA, I would recommend taking it slow and using cuts you are familiar with. I find it helpful to keep a log of recipes I like and recipes I want to try.

Care to share a random fact about yourself?

I used to have a pyro-technic special effects license and my spouse and I love watching Mystery Science Theatre 3000.

What would you say is your CSA superpower?

I love camping and planning camp meals!

Care to share a recipe?

Sure!

Mills Family Camp Stew Recipe

This is my spouse’s family favorite for camping. It is an easy recipe to make ahead of time and keep in the cooler. I usually double the recipe when camping and then cook up some of the leftovers with ranch eggs the next day for breakfast. Serves 2-3 adults.

This recipe can be made to cook over hot coals with foil packets or on a camp stove using a pan. The key to having it cook evenly is making sure that all the vegetables are cut to a similar size and diced small.
 

Ingredients:

• 1 lb ground beef

• 1 large Yukon potato, diced small

• 1/4 medium onion, diced small

• 1/2 lb green beans or asparagus, diced small

• 1 tablespoon Worcestershire sauce

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon garlic powder

• olive oil, as needed
  

Supplies

• Metal tongs

• Foil

• Ziploc bag

• Large pan (if there is a fire ban)

• Charcoal

Food Prep

1. Put thawed ground beef into a large bowl and break up into teaspoon-sized pieces.

2. Add diced vegetables and seasonings, stir to incorporate.

3. Place in a ziplock bag to be stored in the cooler

Cooking instructions

• Over coals

  1. Prep your coals

  2. Create 4 foil packets using double layers of foil. Put a tablespoon of olive oil in the middle of the packet. Add ¼ of the camp stew mixture. Fold up the foil packet. 

  3. Place the foil packet on the coals. Check after 15-20 minutes of cook time. The vegetables should be tender and the moisture should be cooked off before using tongs to remove from coals.

• In a pan

  1. Heat up the pan on the camp stove.

  2. Add 1-2 tbsp olive oil to the pan and the camp stew and cook until vegetables are tender and moisture is cooked off.