summer csa share – week 27

csa share week 27

Welcome to the 27th and final week of the Pitchfork & Crow 2015 Summer CSA!  Here’s what’s in the share:

  • Garlic
  • Celery
  • Potatoes
  • Leeks
  • Lacinato Kale
  • Sugarloaf Chicory – we think this would be awfully tasty with creamy dressing in a salad
  • Sweet Potatoes!
  • Sage
  • Butternut or Autumn Crown Winter Squash
  • Winter Luxury Pie Pumpkins
  • Corn Flour or Polenta – We grew Cascade Ruby Gold Flint Corn this year, a locally bred and adapted corn variety that when milled results in both polenta (aka grits) and flour!  It doesn’t get much better than that in my opinion.  Quick video from last year of the process hereAlso, stick it in the freezer if you don’t plan on using it right away.
  • Pears


It’s hard to believe we’ve arrived at the 27th week so soon, but here we are.  Many thanks for your continued support.  We’ve said it before, and we’ll say it again, we couldn’t do this without you!  We appreciate you signing on with us for a whole season of vegetables and hope you’ll consider joining us again.

As promised last week, I wanted to give a brief synopsis of the 2015 CSA member survey results.  We appreciate the feedback and we’ll be keeping it mind as we head into the planning season.

I’ll only highlight the major questions and results below to keep it brief.  We’ve received 24 responses to the survey (out of 88 shares), though a single respondent may have included multiple answers to a single question in some cases.  The number in parenthesis equals the number of mentions from separate respondents.

= Why did you join the CSA?

  • To support a local farm (24)
  • To eat more seasonally  (21)
  • To access more diverse vegetables (19)

More than half of the respondents also chose “To eat more vegetables” and “Because P&C is certified organic”.

We asked this question to gauge member expectations.  Knowing  why you’re joining helps us to meet member goals as well as our own farm goals.  We’re especially excited to hear folks are joining the CSA to eat more seasonally and to access more diverse vegetables.  These are important factors to us as CSA farmers and always hope they’re also important to members.

= What would you like to see more of in the CSA?

  • Onions (7)
  • Tomatoes (6)
  • Potatoes (4)

Further suggestions include: Carrots (3), Garlic (3), and Lettuce (3) in addition to a number of other suggestions with fewer mentions.

We appreciate knowing what folks would like to see more of.  We know what we’d like to improve on, but of course we want you to be happy with the selection available.  Some things we just need to get better at growing like onions and tomatoes and garlic for varying reasons.  Other things we get mixed responses about from members.  We never want to truly overwhelm anyone with an item and when we hear folks saying they’ve got something piling up at home or they feel like they’re “drowning” in something, we tend to cut back if it seems reasonable.  We’re still working on finding the balance where we’re offering a diverse share each week but including just the right balance of the familiar and unfamiliar.

= What would you like to see less of in the CSA?

  • Nothing (5)
  • Sunchokes (4)
  • Peppers (3)

As with wanting to know what you’d like to see more of, knowing what you’d like to see less of also helps us with our planning.  The CSA model means that members will share in the bounties and the failures of the season and we should be attempting to grow what members would be happy to see bounties of.  It’s interesting to see these answers change over time.  Two years ago many people mentioned they’d like to see fewer potatoes in the share.  This year several people said they want more potatoes.  Evidently we reduced them too much.  Of course we’re dealing with such small numbers that it’s difficult to know if these answers are truly representative of the CSA at large.

Items like Sunchokes appeal to some members and help us add diversity to shares a few times throughout the season so we’ll continue to grow them.  We think the addition of the swap box at the market-style pick-up locations in Salem and at the farm in Lebanon probably helped folks to discard items they really didn’t want to take home.  Happily, those items most often quickly found a home with a member who wanted more and we didn’t end up with nearly as many extras as in past seasons.

= The share size was:

  • More than enough: 7
  • Good Amount: 18
  • Not Enough: 0

What’s enough?  Of course it’s different for every family.  The results for this question suggest we’re hitting the mark for most folks.  Those who find the share size overwhelming may want to consider splitting a share in the future.  Also, we know that several members have CSA shares with multiple farms.

= What has been especially positive for you about this year’s CSA season?

  • Supporting local farmers/Nice farmers (7)
  • Quality of vegetables (5)
  • Variety of vegetables (3)
  • New Salem pick-up location (3)

It’s nice to see the answers here compared to the reasons given for joining the CSA.  In general the positive aspects of the CSA appear to align with the initial expectations.

= What could have been better for you about this year’s CSA season?

  • “Not a thing” (9)
  • “Wished I could have made it to the farm events (2)

The above answers were the only two with multiple responses.  There were just two other suggestions provided by single respondents that included knowing in advance what will be in the week’s share and wanting more lettuce.

Although many folks suggested that no changes were needed, it’s easy for us to focus on the other answers provided.  Some of these things we can address.  For instance we can work to figure out how to make on-farm events more accessible to folks and we can try to grow more lettuce.  Easy fixes. 

Unfortunately we’re not great at predicting the exact contents of future shares, so letting members know ahead of time is trickier than these other suggestions.  Sometimes we’re counting on something to go into a certain week’s share but when it comes time to harvest it’s not ready yet or it’s been hit by bugs.  Each week we make a list of what we know is available to harvest in a large enough quantity and consider what will make up a diverse share.  We look at the previous week or two and try not too duplicate too much.  We head out to the field and scratch items off the list that won’t make it and add other items that will fill in the gaps.  Jeff calls it alchemy and it sure feels that way.  It might be easier if we knew in advance just what we’d be harvesting.  But I’m not sure it would be as much fun.

= Do you think you got a fair amount of produce for the price you paid for the share?

1 being “Not enough produce for price paid” and 5 being “Produce exceeded price

  • 1 (0)
  • 2 (0)
  • 3 (8)
  • 4 (12)
  • 5 (4 )

Thanks, we’d hope you say that!

= Would you be interested in any of these potential opportunities next season?

  • Participating in CSA member preserving or canning events. (18)
  • Volunteering on the farm. (14)
  • Donating to a CSA scholarship fund. (7)
  • Participating in a CSA discussion or book group focusing on food and agriculture. (5)
  • Other: Participating in a CSA Member Food Swap (suggested by 1 member)

We’ve been kicking around some ideas for how to enhance the “Community” portion of the CSA model.  We thought we’d throw out some ideas to test the waters and it would seem that you guys are game!  One member even gave the extra suggestion of having a CSA member food swap event.  Our time is already stretched thin, what with all the farming, so we may ask for volunteers to help organize some fun additions in the coming seasons.  Let us know if you’re especially interested in helping out.


Once again, thanks for joining us this season.  We hope you all have a fabulous Thanksgiving full of local delicious food.  We’ll see the Winter CSA members next week.  For everyone else, have a fantastic winter!  We’ll be in touch when we’re ready to begin accepting members for the 2016 Summer CSA season.

Your farmers,
Jeff Bramlett and Carri Heisler


Here are a few recipes to get you inspired:

Smoked Salmon Chowder

  • 1 tablespoon olive oil
  • 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
  • 1 garlic clove, minced
  • 1 large russet potato, peeled and cubed
  • 1 large stalk celery, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups milk (any fat content)
  • 8 ounces smoked salmon, flaked
  • 1/2 cup heavy cream
  • 2 tablespoons chives, chopped

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.

2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

3. Add the broth and simmer until the potato is tender, about 15 minutes.

4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate).

5. As it simmers, stir in the cream.

6. Remove from heat, garnish with the chives, and serve.

From Epicurious via Cookie,


Sweet Potato, Apple, Sage Spoon Bread

  • 1 1-pound red-skinned sweet potato (yam), peeled, cut into 1 1/2-inch chunks
  • 6 tablespoons unsalted butter
  • 1 6-ounce Granny Smith apple, peeled, cut into 1/2-inch chunks (or what about trying pears?)
  • 2 cups whole milk
  • 1 tablespoon (packed) golden brown sugar
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons coarse salt
  • 1 cup white cornmeal
  • 4 large eggs, separated
  • 1 1/2 teaspoons baking powder

Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.

Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.

From Epicurious via Bon Appétit,


Roasted Squash, Chestnut, and Chicory Salad and Cranberry Vinaigrette

  • 2 tablespoons extra-virgin olive oil plus additional for greasing
  • 1 2-pound acorn squash
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
  • 4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
  • 1/4 cup fresh cranberries, finely chopped
  • 1 tablespoon packed dark brown sugar
  • 1/4 cup water
  • 2 tablespoons whole-grain mustard
  • 3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.

Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.

While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.

Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.

Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

From Epicurious via Gourmet,



summer csa share – week 26

csa share week 26

Welcome to the 26th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Fall Salad Mix – we’ve got a mix of mizuna, arugula, and tatsoi this week.  Feel free to quickly saute this mix for a warmer option.
  • Cipollini Onions
  • Cooking Greens Mix – a mix of chard and several types of kale
  • Celeriac
  • Chioggia Beets
  • Parsley – we’ll make the case for parsley any day.  Such a flavorful and versatile herb, we love it in salad dressing, added to sauteed greens, alongside eggs, or in pretty much anything.
  • Red Cabbage
  • Carrots
  • Sweet Peppers
  • Shishito Peppers – The last of the roulette pepper for this season!
  • Black Futzu Winter Squash – A slightly nutty squash from Japan that’s related to Butternut but has it’s own unique flavor.  I used a Black Futzu to make Butternut Squash Mac and Cheese this week thanks to a CSA member passing along the recipe and it was delicious!

CSA members: Are you looking for for more vegetables for your Thanksgiving meal or hoping to stock up on some staple items before the end of the CSA?  We’re offering a holiday harvest for pick-up next week. Check your weekly email for the details.

Here’s our sketch of what should  be in next week’s share to help you with your order:

Leeks, Garlic, Pie Pumpkin, Butternut Squash, Sweet Potatoes, Celery, Apples, Corn Flour, Chicory, Sage, Potatoes.

early shares

As we wrap up the end of the 2015 summer CSA season with just one week left it’s a good time to reflect on the whole season.  We’ve put together an end-of-season survey for members and we’d love to hear your thoughts on this year.  How did the CSA work on your end?  Was it a good experience, or a little too challenging?  What suggestions can you share to help us improve the CSA in future seasons?  Click here for the survey.

Also, we’ve added an incentive this year as we’d like to hear from as many of you as are willing to share.  Complete the survey and you can choose to be entered to win your choice of a P&C pork roast or a farmer-preserved gift basket!

later shares

In an effort to evaluate the season based on the vegetables we made up a spreadsheet detailing share contents by week.  Here are some details we found:

  • Average share size was 12 items (up 1 items from last year)
  • Average share value based on rough market prices was $34/week (up $2 from last year).
  • If purchased at market, the season’s share value would have cost roughly $930 (compared to $860 last year).
  • Top 10 share items: Peppers (19), Salad Mix (18), Tomatoes (15), Onions (15), Summer Squash (13), Carrots (12), Cucumbers (12), Winter Squash (11), Strawberries (11), and Broccoli (9)
  • Confounding vegetables we try to give you a taste of: Beets (7), Cabbage (7), Fennel (3), Kohlrabi (2), Bok Choy (2), Sunchokes (1)
  • Items not grown by P&C: Just the u-picked Blueberries!

We know there’s a lot more to the CSA than just the vegetables.  We hope you’ll take a few minutes to complete the member survey to help us understand a little better how things have gone on your side of things.  We’ll share the available results next week so you can compare your experience to what other members have to say.

Reminder: Just one more week of the Summer CSA!

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:

Parsleyed Celery Root Fritters and Lemon Aioli

For Aioli

  • 2 garlic cloves
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice

For batter

  • 1 cup all-purpose flour
  • 1 cup beer (not dark)
  • 1 1/2 teaspoons celery salt
  • a 1-pound celery root (sometimes called celeriac)
  • about 4 cups vegetable oil for frying
  • about 12 fresh small flat-leafed parsley sprigs

Make aïoli:

Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)

Make batter:

In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.


In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.


Serve fritters immediately with aïoli.

From Epicurious via Gourmet,


Braised Beets and Red Cabbage

  • 3/4 pound red cabbage (1/2 small head), cut into wedges, cored
  • 4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
  • 1/4 cup (1/2 stick) butter
  • 2 onions, chopped
  • 1/2 cup (or more) water
  • 1/4 cup balsamic vinegar
  • 2 tablespoons chopped fresh parsley

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.

Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

From Epicurious via Bon Appétit


Root Vegetable Hash with Poached Eggs and Parsley 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 (try celeriac instead)
  • 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 C,



summer csa share – week 25

csa share week 25

Welcome to the 25th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Fall Salad Mix – we’ve got a mix of mizuna, arugula, tatsoi, and spinach this week.  Feel free to quickly saute this mix for a warmer option.
  • Red Onions
  • Red Ursa Kale
  • Rutabaga – We love rutabaga and hope you do too!  Treat it like a potato and mash it, fry it, boil it, or roast it!  Jeff may be known for his rutabaga juice in some circles too.
  • Celery – We keep trying to grow quality cutting celery, but its mysteries elude us.  This celery is best in slow-cooking soups and stews we think.  Flavorful?  Yes!  But perhaps too stringy to enjoy raw.
  • Fennel
  • Brussels Sprouts
  • Garlic
  • Sweet Peppers
  • Popcorn – You can knock the kernels off the cob and into a paper bag and pop this in the microwave.  We’ve had fun watching them pop on the cob too!  Most often we’ll use these directions and pop it on the stovetop. 
  • Delicata Winter Squash
  • Apples


The rainy weather this week made for a perfect time to catch up on some accounting and look a little closer at some of our enterprises.  I’ve been meaning to pencil out the costs associated with our small chicken flock for sometime.  We’ve been taking between 6 and 9 dozen eggs to the Salem CSA pick-up for members to purchase for $4/dozen since August and I’ve had a suspicious feeling that we haven’t been covering our costs at that price.

Last spring we invested in a small laying flock of 30 chickens to replace an even smaller flock of older hens we’d dispatched last fall.  The chickens in the new flock were around two months old when we brought them home from the feed store.  On average layer hens begin laying eggs when they’re six months old, so we had four months to feed and house them before we expected to see any eggs.  We’ve just hit the nine month mark and as planned we’ve been in the egg selling business for about three months.  Having just invested in the next half-pallet of feed, it seemed like a good time to crunch the numbers.

After adding up feed costs and the initial cost of the birds, the numbers thus far suggest we should be charging $7.10 per dozen eggs.  There are a few things affecting that price though.  First, we’re not factoring in the coop at this point because we’d already built it several years ago.  Also, that price doesn’t reflect any labor costs associated with opening and closing the coop, collecting and washing eggs, feeding and watering the birds, driving to the feed mill to purchase feed, moving the coop and fencing to new pastures etc.

There’s a flaw in only calculating costs up to this point though.  Our investment in the laying flock was for the long-term.  By calculating costs now, we’re expecting the first 3 months of laying productivity to pay for the initial 6 months when the birds weren’t laying but were eating.  We can use the production numbers thus far to estimate expected costs and egg production for the next  year.  If we spread that initial non-production time over a longer period, the cost of each dozen comes down.  If we were to get out of the egg business today, we should have charged that $7.10 per dozen to cover our hard costs associated with this flock.  However, if we expect to have production through next year, the numbers suggest we should be charging $5.27 per dozen pre-labor and $6.85 after factoring in our time.   Note that this number would be even higher if we were trying to market the eggs in any other capacity, if we were paying fixed labor wages to an employee, or if we were investing in new egg cartons like other farms, especially those selling higher quantities of eggs, need to do.

grain drill

There are some added benefits to having chickens on the farm that are difficult to calculate.  They’re adding some fertility as they range around the pasture.  They’re also likely eating some weed seeds.  Plus, we like having them around.  Like the flowers we planted to fill out rows of vegetables, the chickens make us smile.

Although the hard costs associated with animals generally seem easier to quantify than costs for vegetable production (exactly how much did it cost to grow that rutabaga?), it’s not always as straight forward as it might seem.  We’d been thinking about expanding our layer flock, but for the time being we’re going to hold off.  Expansion would mean a new coop, which would bring the costs up that much more.  We’ll continue to bring the eggs we have to the Salem pick-up, but we’ll be increasing the price to $6 per dozen.  And we’ll also work to figure out how to bring the costs down on our end.

Reminder: Just two more weeks of the Summer CSA!

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:

Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes

  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4″ half moons
  • 1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4″ wedges with core intact
  • 1/2 pound seedless red grapes (about 1 cup)
  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 2 pounds)
  • 1/4 cup torn fresh mint leaves

Special equipment: An 18×13″ rimmed baking sheet

Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.

Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.

Divide chicken, fruit, and vegetables among 4 plates and top with mint.

From Epicurious by ,


Squash and Root vegetable Slaw

  • 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
  • 1 1/2 cups shredded raw celery root
  • Fresh lemon juice
  • 2 peeled, quartered, cored apples cut into matchstick-size pieces
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup 1″ pieces chives
  • 3/4 cup Granny Smith Apple Cider Vinaigrette

Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and 1/2 cup 1″ pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.

From Epicurious via Bon Appétit  by ,



  • 13 cups (or more) water, divided
  • 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces)
  • 12 large fresh sage leaves
  • 8 garlic cloves; 5 sliced, 3 chopped
  • 2 teaspoons (or more) fine sea salt, divided
  • 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
  • 1 large onion, chopped
  • 2 large celery stalks, diced
  • 1 medium carrot, chopped
  • 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
  • 1 small fennel bulb, trimmed, quartered through core, sliced crosswise
  • 1 large pinch of dried thyme
  • 1 small bunch black kale, cut crosswise into 1-inch ribbons (about 6 cups)
  • 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups)
  • 4 cups thinly sliced savoy cabbage
  • 5 large plum tomatoes, chopped
  • 1 2-inch square Parmesan cheese rind
  • Pinch of dried crushed red pepper
  • 2 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
  • 6 1/2-inch-thick slices country white bread, coarsely torn with crusts

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.

From Epicurious via Bon Appétit ,




summer csa share – week 24

csa share week 24

Welcome to the 24th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Fall Salad Mix – we’ve got a mix of mizuna, arugula, and tatsoi this week.  Feel free to quickly saute this mix for a warmer option.
  • Sweet Onions
  • Sprouting Broccoli
  • Sunchokes (aka Jerusalem Artichokes)These are roots of a sunflower variety.  We enjoy them shredded and sauteed but they’re good raw, roasted, and in soups too.  Please note that they contain high levels of the carbohydrate inulin, which is difficult for some folks to digest.
  • Mustards
  • Carrots
  • Cilantro
  • Poblano Peppers
  • Jalapeno Peppers
  • Tomatillos
  • Spaghetti Squash
  • Pears

storage crops

I heard a podcast episode this week that seemed appropriate to mention here.  It was a collaboration effort between two great podcasts: 99% Invisible, a design inspired podcast, and Gravy, a podcast of the Southern Foodways Alliance that usually focuses on food stories from the South.  This particular episode fell somewhere in between those two topics.  It explored the history of processed foods and the role the military had in bringing them to grocery store shelves as related in the book Combat-Ready Kitchen by Anastacia Marx de Salcedo.

When you think about it the connection seems obvious.  The military needs lightweight, long lasting, shelf stable, and preferably tasty food to send with troops in the field.  It seems logical that they’d share that food technology with the private sector in the hopes that if they needed to ramp up production for a large scale war, as happened in World War II, then the food industry would be ready with production systems already in place.  Finally, it seems easy enough to get the general public to consume these packaged foods given their convenience, availability, and tastiness.

That all said, the line that hit home went something like: They’re working to make the packaged foods more resemble fresh foods.  Not a direct quote, but you get the idea.  And it made me think, why not just eat the fresh foods instead?  We don’t need food that will last for 3 years on a shelf in our homes.  Which brings us around to the CSA and your decisions to eat the fresh foods available seasonally and to support our local farm instead of supporting the giant food companies serving up food technology instead of just food.  Good choices you!  There’s a lot more to the story in the podcast and I suggest you give it a listen, especially if you’d like to hear more about the possibilities surrounding shelf stable pizza.


This week was a blur of activity on the farm.  Jeff and Tim finished up the apple harvest in the back orchard and began the epic sweet potato harvest. I endeavored to get on the plum drying (prune producing?) train.  We undertook a major organizing effort in the barn and managed to squeeze all 16 pallet bins of winter squash into what seemed like a full space with just 6 bins previously.  And Jeff managed to fix the heater switch in his truck and reassemble the dashboard without incident!  Perhaps the biggest accomplishment of the week.  There was also year-end budgeting and accounting and firewood stacking and more.  The week ahead will be much the same.  That’s fall on the farm.

Reminder: Three more weeks of the Summer CSA!

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:

Crispy Jerusalem Artichokes with Aged Balsamic

  • 2 tablespoons olive oil
  • 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
  • Kosher salt, freshly ground pepper
  • 4 sprigs rosemary
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

From Epicurious via Bon Appétit,


Spaghetti Squash with Sausage Filling

  • 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
  • 1 pound bulk pork sausage
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 cups purchased marinara sauce
  • 1/2 cup grated Parmesan cheese

Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.

Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)

Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

From Epicurious via Bon Appétit,


Spicy Stir Fried Chicken and Greens with Peanuts

  • 2 tablespoons soy sauce, divided
  • 2 tablespoons dry Sherry, divided
  • 3 teaspoons Asian sesame oil, divided
  • 2 teaspoons golden brown sugar, divided
  • 1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
  • 3 tablespoons peanut oil, divided
  • 4 green onions, white parts and green parts chopped separately
  • 2 teaspoons chopped seeded serrano chiles
  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
  • 1/4 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

From Epicurious via Bon Appétit by Molly Stevens,




summer csa share – week 23

csa share week 23

Welcome to the 23rd week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Fall Salad Mix – we’ve got a mix of mizuna, arugula, and tatsoi this week.  Feel free to quickly saute this mix for a warmer option.
  • Shallots
  • Brussels Sprouts – Snap the sprouts off the stems, clean away the ugly outer leaves, and cook them up.  We like to quarter and roast them in the oven or roughly chop them and saute with bacon and onions.  Mmmm!
  • Cauliflower – Looks like the last of the cauliflower this year. End of a good run.
  • Chard
  • Garlic
  • Kennebec Potatoes
  • Basil! – Looks a little rough, but hey, October basil!
  • Sweet Peppers
  • Tomatoes
  • Pie Pumpkin – It’s pumpkin pie season!  Click here for my go-to recipe.
  • Plums – Riper than previous weeks, you’ll want to eat these up soon.  Perhaps a plum cake is in your future?


Here we are, headed into the final month of the 2015 Summer CSA season.  Just four weeks left to pack in all the seasonal goodness that’s available this time of year.  In the spring we rely on the quick growing crops like lettuce and radishes to get the season off to a solid start.  Now that we’re deep into fall, and at the end of a gorgeous and surprisingly long growing season, we get to share with you those slower growing crops that we wait all season to mature.  This week we’ve got Brussels sprouts headed your way.

We started the Brussels from seed back at the beginning of May and transplanted them into the field a month later during the first week of June.  Jeff drove our Farmall Cub cultivating tractor through them several times to keep the weeds under control and in August we hand weeded what we had missed with the tractor.  By September it was time to top the Brussels to encourage the plants to focus on forming sprouts and we included the topped greens in your share those weeks.  Now it’s the end of October and the sprouts have formed on our earlier varieties!  Six months after starting the seeds we get to send you home with Brussels sprouts to eat up.  Whoa!

beans and garlic

As hoped we pretty much finished up our planting for the season this past week.  Our overwintering onions, garlic, and fava beans are all tucked into their beds in the field.  Somehow we pushed through the fall fog and had an incredibly productive work week.  With Tim’s help on Saturday we got our five beds of garlic planted in two hours!  In fact it went into the ground so quickly and efficiently that I hardly snapped any photos.

After a sad garlic harvest this season we invested in a lot of new seed garlic.  Seed garlic is expensive and we usually try to re-plant from our own stock.  This year the heads were too small to trust for a good harvest next year so I went in search of reinforcements.  Many thanks to the folks at Adaptive Seeds, Persephone Farm, and Kitchen Garden Farm for getting us back in the garlic game!

With the planting mostly behind us and the recent rain helping out with irrigation, we’re ready to turn our attention to some big projects we’ve had on the back burner.  Of course there is some weeding and harvesting to still tackle, but we’re excited to make some progress on a few infrastructure improvements here on the farm.  It’s always something, isn’t it?

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:

Moroccan Pumpkin Stew

  • 2 tablespoons olive oil
  • 2 medium onions, peeled and cut in large chunks
  • 1 medium carrot, peeled and cut in large chunks
  • 6 small potatoes, well-scrubbed but not peeled, cut in half
  • 1-1/2 cups fresh pumpkin, peeled and cut in large chunks
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cinnamon stick
  • 1-1/2 cups canned tomato, chopped
  • 1 cup water
  • Salt and pepper to taste
  • 2 tablespoons raisins
  • 1 preserved lemon (optional garnish)

Heat the oil in a large heavy saucepan over medium high heat. Add the onions, carrot, potato, and pumpkin and saute for 5-10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to saute for 2-3 minutes, then add the turmeric, coriander, cumin and cinnamon stick. Cook for another 5-8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer, season with salt and pepper, then add the raisins. Allow to cook for 18-25 minutes until all vegetables are soft – but don’t overcook.

Just before serving, cut the preserved lemon into thin wedges and add as a garnish (this is optional but if you can locate it, the unique flavor of preserved lemon is worth trying).

You can present this stew with some warm pita bread on the side – or serve it over a bed of couscous or rice pilaf. Want to add more interest to the dish? Try spiking the rice pilaf with some chopped apricots or slivered almonds. Note that the nutritional information below is for a serving of stew only. It doesn’t include the rice or couscous.

From via Leilani (a fellow CSA member),


Brussels Sprout Hash with Caramelized Shallots

  • 6 tablespoons (3/4 stick) butter, divided
  • 1/2 pound shallots, thinly sliced
  • Coarse kosher salt
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons sugar
  • 1 1/2 pounds brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

From Epicurious via Bon Appétit by ,


Striped Omelet

  • 3 medium red bell peppers
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped fresh basil
  • 2 lb red or green Swiss chard, center ribs and stems discarded
  • 1/4 cup finely chopped shallot
  • 13 large eggs
  • 3/8 teaspoon salt
  • 1/2 cup plus 3 tablespoons crème fraîche or heavy cream
  • 6 oz coarsely grated white sharp Cheddar (1 1/2 cups)
  • Special equipment: a nonstick 12- by 4- by 2 1/2-inch loaf pan (8-cup capacity) or 9- by 2-inch round cake pan

Roast and sauté peppers:

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are charred, 6 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, 15 to 25 minutes.) Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.

Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes. Stir in basil and salt and pepper to taste. Transfer to a bowl and cool.

Cook chard:

Cook chard leaves in a 4- to 6-quart pot of boiling salted water , uncovered, until tender, 2 to 3 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze handfuls of chard to remove excess moisture, then finely chop.

Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add chard and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste and cool.

Prepare egg mixtures and bake omelet:

Preheat oven to 450°F.

Break 4 eggs into each of 2 bowls, then add 1/8 teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl. Whisk 3 tablespoons crème fraîche into 1 bowl of eggs until smooth, then stir in bell pepper mixture. Whisk 1/4 cup crème fraîche into other bowl of eggs until smooth, then stir in chard mixture.

Pour bell pepper eggs into oiled loaf pan and bake in a hot water bath in middle of oven until firm to the touch, 18 to 20 minutes (about 13 minutes if using round cake pan).

Pour chard eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more (about 13 minutes if using round cake pan).

While chard layer bakes, break remaining 5 eggs into a bowl, then add remaining 1/8 teaspoon salt and pepper to taste and whisk to combine. Whisk in Cheddar and remaining 1/4 cup crème fraîche, then pour cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes (about 16 minutes if using round cake pan). Transfer loaf pan to a rack and cool omelet 5 minutes.

Invert a long platter over loaf pan and invert omelet onto platter. Serve hot, warm, or at room temperature.

Cooks’ notes:
·Bell peppers can be roasted and peeled (but not sautéed) 2 days ahead and chilled, covered. ·Bell pepper, chard, and cheese egg mixtures can be prepared (but not baked) 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding.



summer csa share – week 22

csa share week 22

Welcome to the 22nd week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Salad Mix – we’ve got a mix of mizuna, arugula, tatsoi, and a little spinach and cilantro this week. 
  • Onions
  • Broccoli
  • Cauliflower
  • Haricot Vert Green Beans
  • Carrots
  • Celeriac (aka Celery Root)  – A celery relative, this root will add a touch of celery flavor to any dish.  Great mashed with potatoes, roasted with other roots, shaved onto salads, or creamed into soups.  Check out the celeriac & green bean salad recipe down below.
  • Mixed Sweet Peppers
  • Collards
  • Butternut Winter Squash
  • Strawberries – Lebanon folks might get strawberries or cherry tomatoes depending on the harvest tomorrow.


Many thanks to everyone who braved the possibility of rain and made the trek out to the farm on Saturday.  We love sharing the farm with the folks who make it possible and think it’s an important aspect of the CSA concept.  This food you’re getting from us each week is grown on this farm, and you can visit it and see it with your own eyes.  Also, you can meet other members who have chosen to join up with this farm too.  Whoa.  Plus, it’s just fun!  We hope you had a good time.  If you weren’t able to make it this time, there’s always next year.


Somehow we always manage to forget to take photos during the big day, so most of the photos above were shared by members in the P&C CSA Members Facebook group.  Cider was pressed, potluck goodness was eaten, tractor rides taken, pumpkins picked, t-shirts screenprinted, and we even convinced a couple of people to make scarecrows!  Thanks to those folks that shared photos and thanks to everyone who came out and made the day a success.

Now we’re getting back to the work of farming.  This week we’ll be working towards finishing up planting for the season, including getting our garlic in the ground!  The warm days we’ve been having may feel like summer, but it’s nearly November and this growing season is wrapping up quickly.  Just five more weeks of the Summer CSA, can you believe it?

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:

Creamy Celery-Root and Haricot Vert Salad

  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons fresh lemon juice
  • 1 pound celery root (celeriac), peeled and quartered
  • 1/2 pound haricots verts, trimmed and halved crosswise
  • 2 tablespoons finely chopped parsley, divided
  • Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade


  1. Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
  2. Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
  3. Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
  4. Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.

From Epicurious via Gourmet


Roasted Butternut Squash with Lime Juice

  • 1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 2 tablespoons (1/4 stick) butter, melted
  • 4 teaspoons fresh lime juice plus 1 lime cut into wedges for garnish
  • 2 teaspoons chopped fresh rosemary

Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.

Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.

From Epicurious via Bon Appétit by ,


Brazilian Collard Greens

  • 1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
  • 3 garlic cloves
  • 1 tablespoon olive oil

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

From Epicurious via Gourmet by




summer csa share – week 21

csa share week 21

Welcome to the 21st week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Salad Mix – whoa, slime batman!  keep an eye out for any slugs that we missed during the field washing of the salad mix this week!
  • Bunching Onions
  • Broccoli
  • Cauliflower
  • Haricot Vert Green Beans – Back on July 31st Jeff sowed some beans.  Now on October 13th we’ve got them to share with you!  October green beans folks! 
  • Beets
  • French Fingerling Potatoes
  • Liebesapfel Sweet Pimento Peppers
  • Dill
  • Black Forest Kabocha or Potimarron Winter Squash
  • Tomatoes
  • Apples

Did you know we’ve got a CSA member farm visit this Saturday?!  It’s true!  Come out to the farm for pumpkin picking, cider pressing, and scarecrow making!  Find the details in this week’s weekly member email.

us and beans

This past week on the farm was much like the previous couple of weeks.  There was weeding, harvesting, irrigating, seed cleaning.  Not much new to report from these parts.  I didn’t even seem to take many photos this week to share with you.  We did get Tim to snap a photo of us in the field of fall kale.  So there we are.  And I was so impressed with the October green beans that they needed to be documented.  Otherwise, we’ve just been chipping away at the To Do list and enjoying the amazing fall weather, including that impressive rain we had last weekend.

This week we’ll be spiffing up the place in anticipation of Saturday’s big CSA Farm Day!  We’d love to see you Saturday for all the fun fall activities.  The apple presses will be set up, the pumpkins are already cut from the vines, and we’ll get some hay in the trailer for tractor rides.  And we’re adding a scarecrow making contest this year.  Bring some scarecrow clothes for a standout scarecrow.  We’re still working on some prizes, but we’re looking forward to seeing some fun scarecrows Saturday!  Bring a potluck dish to share and come out for fall farm fun!

hikeMy lack of photo taking on the farm this week was made up for on a hike we took Sunday with friends, so I thought I’d share some photos from off-farm.  We’re still learning about all the fantastic hiking in this area and we were excited to discover a new trail.  Getting off the farm is a big deal during the growing season, and heading to the forest is even bigger.  It was nice to step away for half a day and appreciate all that amazing nature out there.

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:

Cauliflower with Horseradish Sauce

  • 1 (2 1/2- to 3-lb) head of cauliflower, cut lengthwise into 8 wedges
  • 2 tablespoons bottled horseradish (not drained)
  • 1/4 cup water
  • 1/4 cup chopped fresh dill
  • 2/3 cup sour cream
  • 1/2 teaspoon salt

Bring 1 inch of water to a boil in a 5-quart wide heavy pot. Steam cauliflower in a steamer rack set over boiling water in pot, covered, until just tender, about 12 minutes.

Meanwhile, whisk together remaining ingredients in a bowl.

Serve cauliflower topped with sauce.

From Epicurious via Gourmet,


Lobster Salad with Green Beans, Apple, and Avocado

  • 3 tablespoons coarse sea salt
  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
  • 1 cup Greek-style yogurt
  • 1 tablespoon imported French mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 cup minced fresh chives
  • 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
  • 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
  • 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
  • Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)

3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

From Epicuious via Salad as a Meal by Patricia Wells,


Roasted Beet Soup with Potato and Dill Salad

  • 1 1/2 pounds beets (about 5 medium), tops trimmed
  • 12 ounces Yukon Gold potatoes
  • 2 1/2 cups low-fat (1%) milk
  • 4 tablespoons chopped red onion
  • 4 tablespoons chopped fresh dill
  • 3 tablespoons red wine vinegar
  • 1/2 cup plain nonfat yogurt
  •  Fresh dill sprigs

Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.

Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.

Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.

From Epicurious via Bon Appétit,




summer csa share – week 20

csa share week 20

Welcome to the 20th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Flashy Butter Oak Head Lettuce
  • Garlic – This week’s garlic is Chesnok Red, a sweet mild variety great for baking.
  • Broccoli
  • Carrots
  • Mixed Mustard Greens (& Purples!)
  • Red & Gold Sweet Peppers
  • Green Coriander Seeds – sometime just after flowering we begin to think of cilantro as coriander and eagerly await the forming of the seed.  If harvested and used before drying down the green coriander seed has an amazing citrus flavor that falls somewhere between cilantro and coriander.  Tear the seeds and green leaves off the stalk and flavoring salads, soups, or any dish really.  They’re fleeting, so enjoy them in the moment.
  • Carnival Winter Squash
  • Green Tomatoes – It’s fried green tomato season!
  • Pentland Brig Kale – Jeff made a batch of kale chips last night.  Mmm…kale chips.
  • Pears
  • Strawberries!

Winter CSA Sign-ups Happening:   You can read all about it and find the sign-up form on the Winter CSA page.  Also, Click Here for photos of all our past winter shares.  Winter CSA spots are filling up.  Sign-up soon to secure a spot if you’d like to join us for the flipside of the growing season. 

cover cropping

The routine autumn tasks have continued here on the farm this past week.  As mentioned in previous weeks, Jeff has been using our antique grain drill to sow winter cover crop seed in any open field available.  That process has gone something like: harvest from a field, attempt to disc the field to prepare to plant cover crop, fix the disc, finish discing the field, sow the cover crop seed, repeat in another field.  Needless to say our disc has been causing Jeff a few headaches this week.  It would seem he has things in working order now and hopefully can proceed with fewer issues arising.

On Saturday we brought in the dry beans to begin to dry down.  In the spring we sowed a couple rows of dry bean varieties and we decided to harvest those as well as our green bean varieties for winter bean goodness.  The prop house is now overflowing with the bean plants we pulled from the field to continue to dry down in a warm dry space.  Other than that it’s been mostly weeding, and watering, and organizing, and harvesting for LifeSource, and seed cleaning around here.  You know, typical fall happenings.


On Friday afternoon we drove to Corvallis to meet with the folks at the Linn Benton Food Share.  Many of you are likely familiar with the Marion Polk Food Share and the good work they’re doing to help end hunger in Marion and Polk Counties.  Linn Benton Food Share is working toward that same goal in Linn and Benton counties and we were fortunate to speak with them about the potential overlap of our farm’s mission and their organization’s mission.  It was an invigorating conversation about the need for more fresh produce in the emergency food distribution system and the potential opportunities for small farms like us.

The statistic that they shared that really stuck with me was that 1 in 5 families in Linn and Benton counties depend on food from an emergency food pantry at least once per year.  That’s a lot of folks who need food in our community.  One of the main reasons we decided to start this farm was to work towards feeding our community and speaking with the Food Share folks was an excellent reminder of that.  Of course it was just a preliminary conversation and we’re still mulling over how to best proceed, but it was exciting to be discussing how we might work together to address real local issues together.  Hopefully something will come of this first meeting in the way of future harvests heading the way of the Food Share.  If not, it was still well worth the time to meet with good folks who are enthusiastic about their work feeding people.

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:

Wild Salmon Carpaccio with Chervil and Green Coriander Seed

  • Wild Salmon Fillet – 8 oz
  • Extra-virgin Olive Oil – 1 Tablespoon
  • Cilantro Flower Head
  • Flowering Herbs – A Few Sprigs
  • Salt –
  • Fresh-Ground Black Pepper –
  • Lemon – 1
  • Chervil Sprigs – 4 large ones

Brush a piece of parchment with oil and place 2 of the salmon slices side by side in the center of the paper, flat side abutting each other. Brush another piece of parchment with oil and put it on top of the salmon. Make 3 more parchment-salmon “sandwiches” with the rest of the salmon. Put them all in the refrigerator to stay cold.

Take one out of the refrigerator and use a meat pounder, a mallet and wide metal spatula, or the flat bottom of a frying pan to gently pound out the salmon round and thin. Pound with a downward and outward motion, forming the fish into a flat disk. Rotate the parchment as you pound and lift it to the light now and then to see whether the salmon is being flattened evenly. Make the circle of fish just smaller than the chilled plate. Repeat with all the pieces. Keep refrigerated until ready to serve.

Remove the seeds from a mature cilantro flower head. Pound slightly with a mortar and pestle.

Remove the blossom from a few sprigs of flowering herbs (such as chervil, cilantro, thyme, borage, rosemary, sage, or nasturtium).

When ready to serve, carefully peel the top sheet of parchment away from the fish and invert onto a cold plate. Peel off the other piece of paper. Season with salt and pepper. Squeeze lemon juice over and drizzle with olive oil. Scatter the crushed coriander and herb blossoms over and serve immediately.

From via The Art of Simple Food II by Alice Waters,


Skillet Bruschetta with Beans and Greens

  • 8 3/4″-thick slices crusty bread
  • 6 tablespoons olive oil, divided, plus more
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 15-ounces cans cannellini beans, rinsed
  • 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1 tablespoon fresh lemon juice

Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.

Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.

Serve beans and greens mixture over toast, drizzled with oil.

From Epicurious via Bon Appétit,


Red, White, and Green Lasagna

  • 2 tablespoons extra-virgin olive oil
  • 3 large red bell peppers, chopped
  • 15 ounces ricotta (about 2 cups)
  • 1 1/2 pounds broccoli, flowerets cut into 3/4-inch pieces and stems cut into 1/2-inch dice
  • 2 cups Rich Winter Tomato Sauce
  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
  • 10 ounces mozzarella, grated (about 2 1/2 cups)
  • 1 1/4 cups fresh grated Parmesan (about 5 ounces)

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.

Preheat oven to 375°F.

Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

From Epicurious via Gourmet,



summer csa share – week 19

csa share week 19

Welcome to the 19th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Salad Mix – More lettuce mix this week.  Keep an eye out for slugs that may have made it through the field washing process. 
  • Leeks
  • Broccoli
  • Cauliflower
  • Yukon Gold Potatoes
  • Napa Cabbage – One the wonderments of fall is the Napa Cabbage.  Perfect for kimchi, salads, or sauteing!  Again, keep an eye out for slugs as you prepare your Napa.
  • Poblano Peppers –  the classic stuffing pepper for chile rellenos!  Or just use them as you would any mildly spicy chile pepper.
  • Parsley – We’ve had good luck using this as a cooking green.  We love the sweet stems with eggs in breakfast burritos.  We also like to use parsley as the base for a creamy dressing, perfect match for this week’s salad mix.
  • Delicata Winter Squash –  We like to cut these  in half, scoop out the seeds, and roast them in the oven all on their own.
  • Tomatoes
  • French Breakfast Radishes
  • Eggplant – We’ve heard some delicious recipes from members including grilled eggplant with mozarella and tomatoes and eggplant dip!
  • Italian Plums

Winter CSA Sign-ups Happening:  We’d like to give current CSA members a chance to join us for the Winter season before we open up the program to new members.  You can read all about it on the Winter CSA page.  Also, Click Here for photos of all our past winter shares.  Please check this week’s member email for further details and a link to the sign-up form.

futzu and morning

Last week’s passing of the Autumnal Equinox means fall has officially arrived, even if it’s felt like fall for ages.  The days have continued to warm up each afternoon, but the nights have been noticeably chillier.  Our friends who farm nearby had their first few frosts this week, with the cold, clear nights around the full moon.  We’ve dodged the frost thus far, but we’re watching the weather forecast.  We’re hoping to eek out a little more summery goodness from the fields before a frost can damage the most fragile of the plants, such as basil and peppers.

This week we finally finished up the winter squash harvest.  The butternuts, spaghetti, and black futzu (as seen in the photo above) squash are all now in harvest bins, waiting patiently for future CSA shares.  This week we’ll be figuring out just where to put all of this squash for the longterm, but these things usually work out one way or another.  Soon we’ll begin digging potatoes for storage and finishing up the apple harvest.  This really is the harvest season!

We’ve been marking some other fallish items off the To Do list this week.  Jeff has been preparing ground and sowing a winter cover crop of rye and clover in many empty field spaces.  Soon it will be time to plant garlic and finish up field work for the season.  Weren’t we just tilling in cover crop for our spring planting?  Time does fly when you’re having fun.  More of the same this week for us!  And maybe a little preserving too.  It’s time to get serious about our winter supplies of the summer bounty before it’s too late.

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:

Vegetable Pot Pie

  • 4 medium potatoes, preferably russet
  • 1 tablespoon plus 1 teaspoon light olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 cup finely chopped broccoli
  • 2 tablespoons unbleached white flour
  • 1/2 cup low-fat milk, rice milk, or soy milk
  • 2 tablespoons minced fresh parsley, optional
  • Salt and freshly ground pepper, to taste
  • 9-inch prepared good-quality pie crust, preferably whole grain
  • 1/2 cup whole-grain bread crumbs

Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel. Dice two and mash the other two. Set aside.

2. Preheat the oven to 350° F.

3. Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until golden.

4. Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes.

5. Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook until the liquid thickens a bit, 1 to 2 minutes. Stir in the diced and mashed potatoes. Heat through gently. Stir in the parsley, if using, and season with salt and pepper. Pour the mixture into the pie crust and pat in.

6. Place the bread crumbs in a small mixing bowl. Drizzle with the remaining oil and stir until the crumbs are evenly moistened. Sprinkle evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. Let the pie stand for about 10 minutes, then cut into wedges and serve.

From Epicurious via The Vegetarian Family Cookbook by Nava Atlas,


Grilled Asian-Style Salmon with Cabbage and Mint Slaw

  • 1 cup (packed) fresh mint leaves
  • 2 tablespoons chopped peeled fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons oriental sesame oil
  • 4 6-ounce salmon fillets with skin
  • 4 cups thinly sliced Napa cabbage

Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.

Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.

Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

From Epicurious via Bon Appétit,


Tunisian Vegetable Salsa

  • 4 large unpeeled garlic cloves
  • 4 plum tomatoes (about 12 ounces total)
  • 2 small whole unpeeled onions (1/2 pound total)
  • 2 large red bell peppers
  • 1 large poblano chile
  • 1 Japanese eggplant (about 5 ounces)
  • 1/4 cup extra-virgin olive oil
  • Fresh lemon juice, kosher salt, and freshly ground black pepper

Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.

From Epicurious via Bon Appétit,



summer csa share – week 18

csa share week 18

Welcome to the 18th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Head Lettuce
  • Garlic – Yeah, yeah, we had a weird garlic year.  Here’s some more tasty garlic but again, it won’t store as long as other garlic so use it up.
  • Broccoli
  • Cauliflower
  • Carrots
  • Bok Choy
  • Jimmy Nardellos Sweet Frying Peppers –  Some of our favorite sweet peppers! 
  • Jalapeno Hot Peppers
  • Cilantro
  • Acorn Winter Squash – This variety of acorn squash is called Gill’s Golden Pippin and after a taste test last fall we knew we had to add it to the planting plan.
  • Cherry Tomatoes
  • Tomatillos – It’s salsa verde time!
  • Graventstein Apples

winter squash2

Wednesday marks the official change of the season with the arrival of the autumnal equinox and it’s not a day too soon.  We’re in full fall mode here on the farm.  The winter squash harvest has proceeded thanks to some nifty new harvest bins Jeff constructed and we continue to make headway on the apple/pear harvest.  The jack-o-lantern pumpkins have nearly all oranged up and are awaiting the CSA Pumpkin Patch day on October 17th.  Hopefully you’ll be able to make it out to the farm to choose one for yourself.

pears and spinach

This past week an article came across my Facebook newsfeed that caught my attention.  It was an opinion piece from a self-proclaimed “failed” CSA subscriber published in the Chicago Tribune.  The author writes about her struggles through the season to keep up with her CSA share.  As CSA members you’re probably familiar with the list of common CSA-related complaints including too much food, unfamiliar vegetables, and the guilt associated with wasting uneaten vegetables.  As CSA farmers it’s good to hear that these issues exist for folks and we’ve tried to address similar concerns in our own CSA program over the years.

The “too much food” issue I can understand to some degree.  Once upon a time we were CSA members challenged to eat through a full share each week and it was indeed a challenge at times.  The trade-off was that we were introduced to some new-to-us vegetables along the way that we would have never purchased on our own.  Also we got to experiment with unfamiliar vegetables several times throughout the season that we may have written off if we’d tried once and didn’t love.  But of course that was part of the adventure of the commitment we’d made to the farm.

The “guilt” issue associated with wasting unused vegetables is a complaint that’s harder for me to understand.  Guilt is a tricky feeling that’s difficult to remedy for someone else.  What’s the source of the guilt?  In this piece the author suggests she feels guilty wasting vegetables that were lovingly grown and packed by her chosen CSA farmers.  I’d bet her farmers were just happy to be paid to grow food and give her the opportunity to eat vegetables.  Eating them all and enjoying them all is just a bonus.

The author’s realization that CSAs are not for everyone is an excellent point.  Joining a CSA is a big commitment to a farm and, like most things, not all CSA farms are created equally.  The experience can differ from farm to farm and writing off all CSAs after a single bad season isn’t the answer.  You wouldn’t stop seeking medical help if a single doctor wasn’t the right fit, you’d find a doctor that was right for you.  The author suggests she’ll be supporting her farmers at the Farmers’ Market in the future, which is a great option for purchasing vegetables and supporting farms without making a season-long commitment.  For folks seeking to forge a relationship with a farm, their food, and the intersection of the two, I’d say CSAs are still the way to go.  I’d love to hear your thoughts from the member’s point of view!  How has the season been going so far?

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:

Apple Bok Choy Salad

  • 6 cups finely chopped bok choy
  • 1 large apple, shredded
  • 1 large carrot, shredded
  • 1/2 cup chopped red onion
  • 1/2 cup unsweetened soy, hemp, or almond milk
  • 1/2 cup raw cashews or 1/4 cup raw cashew butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup raisins
  • 1 teaspoon Dijon mustard

Combine bok choy, apple, carrot, and chopped onion in a large bowl.

Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

From Epicurious via Eat to Love Cookbook by Joel Fuhrman, M.D.,


Curried Cauliflower Apple Soup

  • 1 small onion, chopped fine
  • 1 small garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1 1/2 tablespoons unsalted butter
  • 1 large Granny Smith apple
  • 4 cups cauliflower flowerets (about 1 small head)
  • 1 1/2 cups chicken broth
  • 1 cup water
  • 1/4 cup heavy cream

In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.

Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.

In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.

From Epicurious via Gourmet,


Pork Chops and Squash with Pumpkin Seed Vinaigrette

  • 2 tablespoons shelled pumpkin seeds (pepitas)
  • 3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1″ wedges
  • 5 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 4 1″-thick bone-in pork chops
  • 1/2 small garlic clove, finely grated
  • 3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
  • 2 tablespoons (or more) fresh lime juice

Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.

Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.

When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.

Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.

Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.

From Epicurious via Bon Appétit,