csa share – week 26 – pitchfork & crow

Welcome to the 26th week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

Napa Cabbage*
Onions
Rutabaga
Carrots
Beets*
Parsley*
Lacinato Kale
Black Forest or Piacentina Winter Squash
Mizuna/Arugula Mix
Shishito Pepper Powder

*The freezing weather seems to have gotten to these crops most. We suggest using them up sooner than later as they might not store as well as they have in the past.

leeks and cabbage

It would appear that winter has arrived! This week’s cold snap reminded us once again that it can get quite chilly in these parts. In fact, this week’s harvest was done in a frozen field. We hope you’re all keeping warm and safe! We’re looking forward to a return to more normal seasonal temperatures soon.

pick-up

CSA Member Survey: Thanks to everyone who has filled out the CSA survey. I’ve been compiling the answers and hope to share them next week. If you haven’t yet, we’d appreciate you taking a few minutes to let us know what you think.

Thanksgiving Bulk Orders: We’re offering bulk purchases of some items for your holiday meals, or to help stock your pantry as the end of the CSA season arrives next week. Please note that orders are due by Sunday November 23rd and will be delivered at the final CSA pick-up next week. We’ve included further details in the weekly email. Please let us know if you have any questions.

To help you plan your Thanksgiving grocery shopping, we thought we’d provide our projected share list for next week:

Pie Pumpkin
Butternut Winter Squash
Garlic
Potatoes
Carrots
Sugarloaf Chicory
Celery
Brussels Sprouts
Corn Flour

Of course while we’re never exactly sure what’s going in the share until we’re harvesting, we’re feeling confident enough to say that the above items will likely make it in.

carrots

We’re growing a few trials of overwintering vegetables this year including carrots, cauliflower, broccoli, and cabbage. The seed rep. visited a week ago to check in on the trials as we head into winter. Little did we know winter was coming sooner than we expected. Perhaps this weather is just putting our trials to the test because it will be interesting to see how these varieties come through this chill. Only time will tell of course.

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

Your farmers,
Jeff Bramlett and Carri Heisler

Here are a few recipes to get you inspired:

Root Vegetable Hash with Poached Eggs and Parsley Pesto

Pesto

2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
1/4 cup extra-virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, peeled

Nonstick vegetable oil spray
2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
2 1/2 cups 1/2-inch dice peeled parsnips
2 cups 1/2-inch dice peeled rutabagas
1 1/2 cups 1/2-inch dice peeled carrots
1/2 cup 1/2-inch dice red bell pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 green onions, sliced

4 large eggs

For pesto:
Blend all ingredients in processor until almost smooth. Season with salt and pepper.

For hash:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.

Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.

From Epicurious via Bon Appétit by Annie Somerville, http://www.epicurious.com/recipes/food/views/Root-Vegetable-Hash-with-Poached-Eggs-and-Parsley-Pesto-108564

Teriyaki Portobello “Burgers” with Napa Cabbage Slaw

For teriyaki marinade

1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
2 tablespoons sugar

4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use

For slaw

2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, chopped fine
vegetable oil for brushing mushroom caps
4 sesame-seed hamburger buns, split and toasted lightly

Make teriyaki marinade:
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.

Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.

Make slaw:
In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.

Preheat broiler.

Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Teriyaki-Portobello-Burgers-with-Napa-Cabbage-Slaw-12009

Italian Parsley and Beet Salad

1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil plus more for drizzling
2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

Equipment: an adjustable-blade slicer

Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Trim beets, leaving 1 inch of stems attached, then peel.

Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.

Thinly slice onion with slicer.

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.

Toss again and season with salt and pepper before serving drizzled with additional oil.

From Epicurious via Gourmet by Kay Chun, http://www.epicurious.com/recipes/food/views/Italian-Parsley-and-Beet-Salad-354973