csa share – week 19

csa share week 19

Welcome to the 19th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Salad Mix
  • Sweet Onions
  • Shishito Peppers – Deborah Madison’s Sauteed Shishito Recipe is just what we’d do with them!
  • Beets
  • Cilantro
  • Tomatillos – one more round of salsa verde anyone?
  • Broccoli
  • Prize Choi
  • Radishes
  • Spaghetti Squash – This is a new one for us and we’re hoping to try out this Spaghetti Squash with Sausage Filling recipe soon!

sunflowers

Farming is humbling and difficult and awe inspiring, and I can’t imagine choosing different work.  Having transitioned from the world of cubicles and spreadsheets, I’ve experienced the stability and comfort an office job affords.  When folks ask me if I miss that life, it gives me pause.  I don’t miss the long hours stuck in front of a computer or the commuting or the constant demand.  I don’t really even miss the paycheck now.  What do I miss then?  Stability.

Another farmer mentioned once that farming is like doing magic.  I think that’s true to an extent.  We put tiny seeds in the ground and they grow into amazing amounts of food!  What could be more magical?  Perhaps expecting magic to be more stable is asking too much.  After all, we’re working alongside nature and she has many different ideas about how things are going to unfold in any given season.  As we learn and gain new skills and improve this land, I think we’ll also find more stability in this work and confidence in ourselves as we do it.  In the meantime, I find that although the defeats can feel crushing, the victories are sweeter for it, and we’re finding some semblance of balance between the two.

cilantro

In the fall of 2013 we direct seeded a row of cilantro.  Some of that cilantro went into CSA shares.  Some of it went to seed and re-sprouted in the early winter of this year.  As that 2nd round was flowering, it made an appearance in an early CSA share this season.  Then it went to seed again.  We ignored it all summer.  In August we had an empty bed next to the seed and Jeff came up with the idea to shake the seeds into the empty bed, effectively broadcast seeding the cilantro.  Weeds sprouted.  Jeff cursed and re-tilled the bed.  Finally cilantro sprouted. And we celebrated victory!

winter squash

This week we brought in the last of the winter squash from the field.  A seeding mix-up in the spring (my fault!) has resulted in a plethora of spaghetti squash in the mix.  This is our first time growing spaghetti squash, so what was meant to be a trial run has turned into a glut of sorts.  We’ve got our fingers crossed that this is the next big thing in winter squash circles.  Or at least amongst CSA members.  Now who were those folks that requested this variety in the past?  Let us know your favorite spaghetti squash recipes!

highs and lows

As we work to wrap up another season of farming, I can point to many successes and many failures.  When you’re this close to something, it’s hard not to see it all.  Happening upon the marigolds planted in the far corner of the the farthest field is a win.  Realizing there’s a leak in a pipe you didn’t know existed, not so much.  I can say for certain that I never had such strong connections to a spreadsheet back at the office job.  Not a single one.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Oven-Roasted Flounder with Bok Choy, Cilantro, and Lime

  • 1 scallion, thinly sliced
  • 1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
  • 1/4 cup fresh lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons finely minced peeled ginger
  • 3 1/2 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
  • 1/2 cup sake or dry white wine
  • 4 4-ounce fillets flounder or other delicate white fish (up to 1/2″ thick)

Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.

Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.

Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Oven-Roasted-Flounder-with-Bok-Choy-Cilantro-and-Lime-51133820

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Lettuce and Beet Salad with Sour Cream Dressing

  • 2 medium beets (about 8 ounces)
  • 2/3 cup sour cream
  • 2 tablespoons grated onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce)

Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Lettuce-and-Beet-Salad-with-Sour-Cream-Dressing-846

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Roasted Radishes

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

From Epicurious via Bon Appétit by Tasha de Serio, http://www.epicurious.com/recipes/food/views/Roasted-Radishes-with-Brown-Butter-Lemon-and-Radish-Tops-364609

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September 30, 2014 at 1:17 pm Leave a comment

csa share – week 18

csa share week 18

Welcome to the 18th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Salad Mix
  • Chesnok Red Garlic - a variety from the country of Georgia, great for cooking and baking
  • Bell Peppers
  • Colorful Carrots
  • Basil
  • Eggplant
  • Broccoli
  • Kohlrabi
  • Collards
  • Mixed Tomatoes
  • Melons

glass gem corn

We’ve been celebrating the Autumnal Equinox this weekend with an appreciation of the bounty of the season.  We’re saying goodbye to an amazing summer and hello to all the goodness that fall has in store including long sleeves, hearty food, warm beverages, rain showers, and shorter days.  Of course we’re suckers for all the trappings of the season.  There’s something about leaves turning color and falling and the appearance of pumpkins and decorative gourds that simply makes me happy.

Hopefully you’re planning to join us on Saturday, October 18th for this season’s final CSA member gathering and celebration of the autumn.  We’ll have a potluck,  apple cidering, and our small pumpkin patch will be available for hunting up any pumpkins you can find.  We’ll send out reminders closer to the date.

work in FD

We’ve been soaking up the sun this week before it disappears behind rainclouds for good.  The extended heat wave has us looking forward to a little relief with the return of the rain, but it also finds us working to bring in storage crops while they’re still dry.  The summer green beans are finishing drying down in the propagation greenhouse for winter dry beans for instance.

Our focus has otherwise been on the continued weeding of everything and the sowing of cover crops.  The sunny September has meant lots of weed growth, but this week I finished weeding the last round of carrots, whoa!  Jeff has been focused on irrigating and working ground for seeding the rye grain and crimson clover that will fill most of the uncropped fields over the winter.  The cover crop will help keep our soil from eroding and leaching during the wet winter months.  Seeing cover crop seeds sprouting in previously barren ground is always a heartening sight.  A little like tucking in the field for the season.

seed garlic

Although the season is certainly shifting we’ve still got quite a bit of work to be done in the fields.  Before long we’ll be planting our seed garlic and overwintering onions and wrapping up the final planting for the season.  The harvesting of potatoes and winter squash needs to be finished.  Clearing out t-posts from trellising and finishing up sowing that cover crop seed.  And of course there are still weeds to kill.

That garlic up above is from the storage at Adaptive Seeds.  We’re bringing in some fresh garlic seed and new-to-us varieties this year and were excited to talk garlic with those good folks over the weekend.  If you’re serious about garlic and are thinking of getting some in the ground in your garden, they’ve got some beautiful seed stock for you to buy.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Winter Salad with Lemon-Yogurt Dressing

Dressing:

  • 1 cup plain whole-milk yogurt
  • 1/3 cup chopped fresh Italian parsley
  • 1/4 cup avocado oil or canola oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, pressed
  • Fine sea salt

Salad:

  • 8 cups coarsely chopped romaine lettuce (about 8 large leaves)
  • 1 1/2 cups 1/2-inch cubes peeled jicama
  • 2 small carrots, thinly sliced into rounds
  • 1 avocado, halved, pitted, peeled, sliced
  • 1 cup sliced celery
  • 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
  • 3/4 cup canned garbanzo beans (chickpeas), drained
  • 3/4 cup halved pitted Kalamata olives
  • 1/2 cup thinly sliced radishes
  • 1/2 cup roasted sunflower seeds

Dressing:
Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.

Salad:
Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Winter-Salad-with-Lemon-Yogurt-Dressing-363722

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Ratatouille on the Run

  • 2 tablespoons olive oil
  • 4 large garlic cloves, chopped
  • 1 large eggplant (unpeeled), diced
  • 2 green bell peppers, diced
  • 2 large tomatoes, chopped
  • 1 onion, cut into 1-inch pieces
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1/2 cup chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons red wine vinegar
  • 4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)

Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Sauté 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.(Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Ratatouille-on-the-Run-517

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Collard and Pecan Pesto

  • 1/2 small bunch collard greens, center ribs and stems removed
  • 1/2 cup olive oil
  • 1/4 cup toasted pecans
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoons honey
  • 1/4 teaspoons crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Collard-and-Pecan-Pesto-51193030

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September 23, 2014 at 12:49 pm Leave a comment

csa share – week 17

csa share week 17

Welcome to the 17th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Summer Leeks
  • Early Red Italian Garlic
  • Poblano Peppers -Generally mild, poblanos can sometimes pack some heat, so be prepared.  We suggest you either stuff them, make salsa, or make soup!
  • Habanero or Jalapeno Peppers – Hot or Hotter!  Be careful working with hot peppers, especially the habaneros.  They’re green and may be milder than a fully ripe habanero, but they are hot and we suggest wearing gloves when seeding them.
  • German Butterball Potatoes
  • Dill – We love roasted potatoes with dill, but do you have too much dill to use right away?  Putting it in a jar of water will help make it last longer, or drying it will mean you’ll some to use later.
  • Cilantro
  • Tomatillos
  • Napa Cabbage or Broccoli (limited quantity of broccoli)
  • Fennel
  • Brussels Sprouts Tops – It’s time to top the Brussels so we’ll have fat sprouts later this fall.  That means tasty greens now!  Eat them up like kale or collards.
  • Mixed Tomatoes – Our main tomatoes are finished for the season but we were able to eek out mixed pints of slicers and cherries.  Get your green tomato recipes ready because my bet is you’ll be seeing them soon.
  • Melons

winter squash

The main growing season is getting closer and closer to it’s end.  With fewer minutes of daylight each day, the chance of crops fully maturing is lessened.  This week we brought in most of the winter squash from the field.  We planted our winter squash in multiple sessions this year, thinking some would do well transplanted but other varieties would be fine direct sown a little later.  Lesson learned!  Even with all the heat units this summer has given us, we’re still crossing our fingers that the direct sown varieties finish up before the plants are taken out by the dreaded powdery mildew and/or a frost finds us.

On the bright side, I’m excited to have the variety called Stella Blue back in the mix as I hadn’t been able to locate seed for a couple of years.  Also, this is our first year with a variety called Carnival that not only looks fun, it tastes good and stores well too!  Hurrah for winter squash and the changing of the seasons!

peppers

This hot summer has been good for pepper growing!  Hopefully you’re enjoying the diverse varieties as much as we are. We grow 7 types of peppers, all of which we’ve shared with you as of this week, and each year we have to limit ourselves from growing even more.  Peppers are so diverse in shape, size, color, flavor and can be used in so many dishes, but we don’t want to totally overwhelm you with peppers.

This week we have generally mild poblanos and either hot jalapenos or hotter habaneros for you.  I was searching for a description of the heat differences and came upon this quote:

“If heat equals strength and this is the World’s Strongest Man Contest, the habanero chile can lift an 18-wheeler. The serrano can lift a VW van. The jalapeño can lift a Vespa, which is still pretty powerful compared to the pepperoncini lifting a Big Wheel way down at the bottom of the Scoville scale.” – via article on cookthink.com

As I mentioned above, please be careful when working with the hot peppers.  The habaneros in particular pack a punch and we suggest wearing gloves when seeding them.  They may be milder than fully ripe and colored habaneros, but be weary until you know for sure.

preserving

In between the regular work of farming I’ve been continuing to preserve what bits of the summer I can squeeze in.  We started the week with a stack of split tomatoes from weeks past and a couple of bins of #2 sweet peppers and ended the week with jars full of roasted pepper spread and tomato sauce.  The heat of the summer felt endless at times, but recent cool mornings have reminded us that winter is on the way.  With a little time spent now, we’ve got tasty summer reminders on the shelf for winter enjoyment.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Mediterranean Supper Omelet with Fennel, Olives, and Dill

  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
  • 8 cherry tomatoes
  • 1/4 cup chopped pitted green brine-cured olives
  • 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper
  • 1/2 4-ounce package crumbled goat cheese Provencal (with thyme, basil, and sweet red pepper)
  • 1 1/2 tablespoons chopped fresh dill

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Mediterranean-Supper-Omelet-with-Fennel-Olives-and-Dill-233713

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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds) (or try this week’s jalapeno or habanero!)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700

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Potato Leek Soup with Cheese

  • 1/4 cup (1/2 stick) butter
  • 1 large leek (white and pale green parts only), thinly sliced
  • 1 large garlic clove, minced
  • 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
  • 2 large carrots, peeled, cut into 1/2-inch pieces
  • 4 cups low-salt chicken broth
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried
  • 3/4 cup milk
  • 4 ounces cream cheese
  • 1 cup grated sharp cheddar cheese (about 3 ounces)
  • Chopped fresh parsley (optional)
  • Additional grated sharp cheddar cheese (optional)

Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Potato-Leek-Soup-with-Cheese-107255

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September 16, 2014 at 1:41 pm Leave a comment

csa share – week 16

csa share week 16

Welcome to the 16th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Torpedo Onions
  • Sweet Sunset Italian Mix Peppers
  • Carrots
  • Basil
  • Eggplant
  • Shiraz Beets
  • Brussels Sprouts Tops – It’s time to top the Brussels so we’ll have fat sprouts later this fall.  That means tasty greens now!  Eat them up like kale or collards.
  • Napa Cabbage
  • Tomatoes
  • Scarlet Runner Shelling Beans – Probably the prettiest shelling beans around!  Shell the beans and use the greener pods to flavor a soup or stock.  Alternatively, these could be really great on the grill.
  • Pike Melons – this variety was bred in Monmouth, Oregon in the 1930s! I’m thinking cantaloupe sorbet.  Recipe below.

frogs

This summer has been a whirlwind of work and heat and vegetables.  Somehow we’ve ended up in the second week of September with a To Do list that includes harvesting many of the season-long crops like potatoes, winter squash, and dry beans.  Weren’t we just planting those crops last week?  My how time flies.

We came upon these two frogs in the photos above in the back orchard while we were harvesting apples this past weekend.  Evidently the lush clover/grass mix of the orchard is good frog habitat.  Seeing these little guys (or gals?) around the farm is always a good omen and helps us to take a moment to appreciate this place.

lettuce and strawflower

Work this week has continued as it does: irrigate, plant, weed, harvest.  This week we transplanted a bed of lettuce, the second to last of the season.  Again, with the time and the flying.  We also spent some time during the height of the heat getting some notes down about how crops have done this year.  Our winter planning session is usually well past the growing season’s end and often it’s difficult to remember how well the cucumbers varieties did in December for instance.  We’ve learned some good lessons this year and getting those notes down now will save us time and hopefully improve next season’s plan.

to bend

Sunday evening we took a quick trip over the mountains to Bend.  There was a promising Craigslist find that provided the reason for the trip, but I enjoyed the change in scenery along the way.  Sometimes it’s difficult to walk away from that To Do list I mentioned earlier so we have a limited range these days.  We hadn’t been over the pass in years and I very much appreciated seeing my favorite mountains in the distance, feeling the dry summer air, and enjoying a sunset from the east side.  It’s a different world over there.

While I’m always happy to return to the farm, getting away can certainly provide much needed perspective and restoration.  Hopefully you’re all enjoying the transition to fall and wringing out the last of the summer days before they’re only a memory.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Fettuccine with Ham and Napa Cabbage

  • 1/2 pound fettuccine
  • 1 onion, chopped
  • 2 cups chopped Napa cabbage
  • 1 tablespoon vegetable oil
  • 1/4 pound cooked ham, chopped
  • 1/2 teaspoon caraway seeds
  • 1/3 cup heavy cream

In a large saucepan of salted boiling water cook the fettuccine until it is al dente, reserve 1/2 cup of the cooking water, and drain the pasta well. While the pasta is cooking, in a heavy skillet cook the onion and the cabbage in the oil over moderate heat, stirring, until the vegetables are golden, stir in the ham and the caraway seeds, and cook the mixture, stirring occasionally, for 2 minutes, or until the cabbage is tender. Add the cream and simmer the mixture for 1 minute. In a large bowl toss together the fettuccine, the ham mixture, and salt and pepper to taste and add enough of the reserved cooking water to thin the sauce to the desired consistency.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Fettuccine-with-Ham-and-Napa-Cabbage-13300

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Eggplant Rolls Filled with Basil ad Cheese

For the tomato sauce

  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 small garlic clove, minced
  • 2 pounds tomatoes, chopped coarse
  • a pinch of sugar

For the eggplant rolls

  • a 1-pound eggplant
  • 1 cup grated mozzarella (about 1/4 pound)
  • 3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
  • 1/4 cup shredded fresh basil leaves
  • 2 to 3 tablespoons olive oil
  • fresh basil leaves for garnish

Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Eggplant-Rolls-Filled-with-Basil-and-Cheese-12755

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Cantaloupe Sorbet

  • 2/3 cup sugar
  • 1/2 cup water
  • 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

From Epicurious.com, via Bon Appetit, http://www.epicurious.com/recipes/food/views/Cantaloupe-Sorbet-4119

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September 9, 2014 at 2:50 pm 4 comments

csa share – week 15

csa share week 15

Welcome to the 15th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Bunching Onions
  • Jalapeno Peppers – We’re thinking it’s salsa week!
  • Jimmy Nardello Sweet Peppers –  They look like they could be hot, but trust us, they’re only the best sweet pepper going!
  • Cilantro
  • Tomatillos – new to tomatillos?  We love them in salsa verde!  Check out the recipes down below for some inspiration.
  • Fingerling Potatoes
  • Red Ursa Kale
  • Salad Mix
  • Summer Squash
  • Cucumbers
  • Tomatoes
  • Blue Lake Pole Beans – Eat ‘em up fresh, pod and all!

September has arrived, none too soon if you ask these farmers.  We’re already enjoying the cooler weather.  We know we have quite a few teachers, school admin. staff, and students in the CSA and we wish you all the best as the school year gets under way once again.  Although the summer break may be ending, luckily for all of us, the vegetables keep on coming.

crops in the summer

We’ve certainly been noticing the seasonal shift here on the farm.  The summer crops are here, and the fall crops aren’t far behind.  While we’re enjoying the plethora of the heat-loving tomatoes, peppers, and tomatillos, we’ve got an eye on the storage crops that need to find a home in the barn soon.  The apples and pears all seem to be coming on early this year, and the potatoes are done growing and ready to be dug.  Even the powdery mildew that usually kills our squash in late fall has already made an appearance in force and we’ve got our fingers crossed that the winter squash and pumpkins ripen up before the mildew takes them out.  We’re thankful for the many crops that keep on producing through the heat, including the summer hardy salad mix we’ve got for you this week.  We chose these varieties for their heat tolerance, bolt resistance, and powdery mildew avoidance and they seem to be proving their worth!

As we’ve come expect, it’s been a steady race since March to get crops sown, transplanted, watered, weeded, harvested, and distributed.  Perhaps the heat over the last couple of months added to the pressure, but we’re glad to be headed into the fall with its cooler days and longer nights.  Work outdoors is just so much more pleasant at 80 degrees than at 90 degrees.

fall field

We’re at the point in the season where when we walk the length of the farm we see lists of work to be done.  But we’re also at the point in the season that we have to make priorities if we want crops to thrive heading into the decreased daylight of the fall and winter.  It may only be the beginning of September, but we know our growing days are numbered for this season.  Our succession sowing has slowed and we have only a handful of crops yet to be planted in the next couple of months including next year’s garlic crop in October.  Our focus has shifted to killing weeds, continued irrigation, and groundwork to begin establishing our fall cover crops.

tractor

We’ve already begun reflecting on this season, though we’re just a couple of weeks past the halfway point of the CSA.  We’re beginning to think ahead to next season and identify places where we can increase efficiency.  The old adage of “work smarter, not harder” is ringing in our ears as we try to make plans for our future in farming.  To that end, we’re attempting to secure funding for a new tractor, as seen above.  Our goal is to no longer have to rely solely on our ever-aging 1978 field work tractor while also increasing the number of tasks we can accomplish with our equipment.  With a newer, smaller-bodied tractor we can hopefully eventually use it to transplant starts and direct sow seed directly into beds in the field.  What a revelation!  Now to figure out how to afford the upgrade without breaking our budget, or our backs.

Enjoy the vegetables and we’ll see you next week!Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Charred Tomatillo Salsa Verde

  • 1/2 small white onion, halved lengthwise, keeping root intact
  • 1/2 head of garlic, unpeeled, halved crosswise
  • 1 jalapeño
  • 1 pound husked tomatillos
  • 1 tablespoon vegetable oil
  • 1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
  • Kosher salt, freshly ground black pepper

Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.

DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

From Epicurious via Bon Appétit by Alison Roman, http://www.epicurious.com/recipes/food/views/Charred-Tomatillo-Salsa-Verde-51175300

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Tomato and Tomatillo Gazpacho

  • 1/2 pound fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 pounds tomatoes, chopped, divided
  • 1/2 cup chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

From Epicurious via Gourmet by Andrea Albin, http://www.epicurious.com/recipes/food/views/Tomato-and-Tomatillo-Gazpacho-354967

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Roasted Halibut and Green Beans with Asian Cilantro Sauce

  • 2 cups loosely packed cilantro leaves (from 1 large bunch)
  • 2 tablespoons fresh lemon juice
  • 1 green onion, chopped (about 1/4 cup)
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
  • 5 tablespoons safflower oil, divided
  • 2 teaspoons Asian sesame oil, divided
  • 3 teaspoons soy sauce, divided
  • 2 8-ounce halibut fillets, each about 1-inch thick
  • 2 cups green beans, halved
  • 2 cups stemmed shiitake or oyster mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.

Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Roasted-Halibut-and-Green-Beans-with-Asian-Cilantro-Sauce-234134

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September 2, 2014 at 2:24 pm Leave a comment

csa share – week 14

csa share week 14

Welcome to the 14th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Garlic
  • Shishito Peppers – remember, we like these best blistered in hot oil and tossed with a little salt.  Mmmm mmmm!
  • Basil
  • Eggplant
  • Carrots
  • Savoy Cabbage
  • Summer Squash
  • Cucumbers
  • Tomatoes
  • Shelling Beans – a mix of the pole beans from the last two weeks, but this time you’ll want to shell them for the tasty beans inside the pods!
  • Melons
  • Asian Pears

Thanks to those of you that have joined us in the new Pitchfork & Crow CSA group over on Facebook!  One week in and there’s already been some fun tomato canning questions and answers, recipes suggested, food photos shared, as well as photos from Saturday’s potluck farm event posted.  If you’re on Facebook, and want to see what other folks are up to with their CSA shares, join the group!

potluck

 

As with most of our events we took a farm tour and ate a delicious potluck supper.  Jeff broke out the kites during the tour and the wind picked up just enough for spurts of successful kite flying.  Also, given that it’s the height of tomato season, we did up a tomato tasting that included 13 different varieties of slicers for comparison taste tests.  The informal voting put three unique varieties including Gold Medal, Black Prince, and Jaune Flammee at the top of the list.  Almost makes me feel bad for the red globe varieties that were there for comparison.  Perhaps we’ll have to do a separate red tomato tasting in the future.

beans and pears

Someone recently shared a photo depository website with Jeff called Photogrammar.  The photos on the site are part of the New Deal work done during the Great Depression and World War II and were taken between 1935 to 1945.  They include photos of people at work, at home, in towns, on farms that serve to document the work being done to help the farmers hardest hit by the Great Depression.

Searching through the collection for photos from Oregon proved a fascinating look at our state.  I couldn’t help but make comparisons between photos I saw in the collection and photos I’d taken myself on the farm.  The photos above depict what I mean.  Some things like picking pears or pole beans simply never change on a small farm I suppose.

I had the idea to detail our past week through photos from the collection.  We harvested our onions, did a little preserving, weeded and cultivated crops, had a picnic on the farm, did some accounting, irrigated the fields, and harvested for the CSA.  Of course not all of the photos in the collection are as similar as the harvest photos above, but the tasks seem to be the same.  It’s heartening to know we’re doing our part in a long tradition of food growing.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Lamb and Cabbage Stew with Fresh Shell Beans

  • 1 teaspoon caraway seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon dried mint, crumbled
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 3/4 pounds trimmed boneless lamb shoulder, cut into 11/2-inch cubes
  • 2 cups chopped onions
  • 1 2/3 cups canned crushed tomatoes with added puree
  • 4 garlic cloves, minced
  • 1 small cinnamon stick, broken in half
  • 1 bay leaf
  • 1 1/4 cups coarsely chopped peeled carrots
  • 1 small green cabbage (about 1 pound), quartered, cored, cut into 1/4-inch slices (about 7 cups)
  • Coarse kosher salt
  • 1 1/2 cups water
  • 3 tablespoons fresh lemon juice, divided
  • 1 1/2 cups shelled fresh shell beans (such as cranberry, cannellini, flageolet, or pinto; from about 1 pound unshelled)
  • 1/4 cup chopped fresh Italian parsley

Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.

Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.

Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.

Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool; cover and keep chilled. Rewarm over medium heat, stirring occasionally.

Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.

From Epicurious via Bon Appétit  by Molly Stevens, http://www.epicurious.com/recipes/food/views/Lamb-and-Cabbage-Stew-with-Fresh-Shell-Beans-355233

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Eggplant Parmesan

  • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
  • 3 1/4 teaspoons salt
  • 5 lb plum tomatoes
  • 1 1/2 cups plus 3 tablespoons olive oil
  • 2 large garlic cloves, finely chopped
  • 20 fresh basil leaves, torn in half
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 1/2 cups panko * (Japanese bread crumbs)
  • 2 oz finely grated Parmigiano-Reggiano (2/3 cup)
  • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Eggplant-Parmesan-109739

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Cabbage and Asian Pear Slaw

  • 1/2 cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh chives, plus more
  • 1/2 teaspoon poppy seeds, plus more
  • Kosher salt and freshly ground black pepper
  • 1/2 small green cabbage, shredded
  • 1 Asian pear, julienned
  • 1/4 small red onion, thinly sliced

Mix together buttermilk, mayonnaise, sour cream, vinegar, 1 tablespoon chives, and 1/2 teaspoon poppy seeds; season with salt and pepper. Toss with cabbage, pear, and onion; season with salt and pepper. Serve slaw topped with more chives and poppy seeds.

From Epicurious via Bon Appétit by Claire Saffitz, http://www.epicurious.com/recipes/food/views/Cabbage-and-Asian-Pear-Slaw-51223660

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August 26, 2014 at 2:27 pm 1 comment

csa share – week 13

csa share week 13

Welcome to the 13th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Bunching Onions
  • Parsley – Not sure about parsley or looking for inspiration?  Check out the recipes below
  • Golden Detroit Beets – an heirloom variety that was first sold in 1828, these gold beets won’t bleed like their red counterparts and may be the sweet trick to winning over your friends who are less than enthused about earthier tasting beets
  • Adirondack Red Potatoes – a variety bred to be red both inside and out, it’s high in antioxidants too!
  • Salad Mix
  • Summer Squash
  • Cucumbers
  • Tomatoes
  • Rattlesnake Pole Beans – a tasty heirloom bean with purple streaks that fade when cooked.  These are classic string beans in that they have a string along their seam that you’ll want to remove during prep.
  • Melons – a mix of cantaloupes and honeydew

CSA Open House Saturday!  I forgot to remind folks last week that the next CSA open house is coming up.  Check your weekly email for the official details, but we’d love to see you all on Saturday evening here at the farm!

preserving

Last week a member asked us about creating a Facebook group for P&C CSA members to share recipes, suggestions, and photos of how folks are using up their shares each week.  She lamented having photos of tasty dishes without a great place to share them with people who would appreciate them.  And who would appreciate them more than those of us with the very same vegetables to eat up?!

Well, we listened, and we hope you’ll join us over at the new Pitchfork & Crow CSA Facebook Group.  It’s a closed group for members of the farm, so join up and feel free to post any tasty recipes, helpful tips, and inspirational photos of how you’re making use of your share of the harvest each week.

planting

After a day off at the beach (whoa!), we hunkered back down on the farm this week.  Our work was filled with transplanting the last of our overwintering and fall brassicas, direct sowing a plethora of winter greens, fall radishes, and turnips, and harvesting the majority of the pear orchard.  That was in between the weeding, cultivating, and irrigating of course.

I believe we’ve made it through the height of another season of planting.  Now we focus on catching up on all of the tasks we’ve been meaning to get to for months.  And we continue weeding and irrigating and begin the big harvests, such as this week’s pears.  Onward!

pear harvest

Many thanks to the volunteers that have helped out with the pear harvests recently.  Our fruit cooler is filling up with stacks of ripening pears, and we appreciate your help!

I think this is the best year yet for pears from this orchard.  Although the resident gang of starlings took a good portion of the Asian pears, the stacks of pears in the cooler suggest we still have plenty to go around in future CSA shares.  Unfortunately the plums did not fair so well this season and their production is minimal.  We do have more apples both in our stores and still on the trees, and we’re looking forward to the fall CSA cidering event!

We’re lucky to have so many established fruit trees on the farm, thanks to previous owners of this land.  Each year we’re learning more about managing this resource and continuing to share the literal fruits of that labor.

 

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Pickled Beet and Cucumber Salads

  • 1 cup rice vinegar
  • 1/2 cup chopped shallots
  • 10 teaspoons sugar
  • 2 pounds small red beets, trimmed
  • 2 large English hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
  • 2/3 cup chopped fresh chives

Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.

Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)

Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

From Epicurious, via Bon Appétit, http://www.epicurious.com/recipes/food/views/Pickled-Beet-and-Cucumber-Salads-5409
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Tagliatelle with Shredded Beets, Sour Cream, and Parsley

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 12 ounces tagliatelle or fettuccine
  • 1 8-ounce container sour cream
  • 6 tablespoons chopped fresh Italian parsley, divided

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

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Parsley Leaf Potatoes

  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • 8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
  • 16 fresh flat-leaf parsley leaves

Put oven rack in middle position and preheat oven to 450°F.

Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.

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August 19, 2014 at 2:07 pm 4 comments

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