Hello from Pitchfork & Crow~

We’re headed to the Salem Saturday Market tomorrow!  We’ve finished up the season’s first harvest tonight.  Here’s a selection of what we’ll be bringing to market:

Arugula
Braising Mix
Chard
Chicories
Collards
Kale
Lettuce
Radishes
Spring Leeks
Yukina Savoy

After a long winter of planning and a seemingly long spring of cold, rainy weather, we’re ready to return to market!  As we return for the new season, our biggest news is our official organic certification by Oregon Tilth.  This has been a big goal for us and we’re glad to share our fully organic vegetables with you from the very beginning of the season.

Although our planting was delayed back in late March and early April by the wet weather, we’ve found we have enough vegetables in the fields to make a showing at market.  It’s still spring, which means our produce is greens-heavy, but they’re tasty and healthy nonetheless.  And no fear, the carrots, peas, broccoli and all the other veggies are growing in the field.  This is of course, just the first of a long season of Saturday Markets!

So, we hope to see you Saturday sometime between 9am and 3pm.  The Salem Saturday Market is located at the intersection of Summer and Marion streets NE in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett