Welcome to the 2nd week of the Pitchfork & Crow CSA!
Here’s what’s in the share:
- Spinach – the first leafy green grown in the field, outside the field houses!
- Green Garlic – young garlic plants, the whole thing is edible!
- Butterhead Lettuce – 2 types!
- Cipollini Onion – a dry storage onion
- Prize Choy – a chance to try another recipe.
- Salad Turnips – juicy and mild. Enjoy raw or cooked!
- Cooking Greens Mix – a mix of kale, chard, and cabbage leaves and rapini harvested by us at Persephone Farm. Sauté in olive oil and mix with pasta or eggs,, or check out some of the kale or chard recipes on the Recipe page here.
- Ankeny Wild Rice – from a local Salem company
We hope you enjoyed the first week of the CSA and are ready for another week of vegetables! As you’ll see from the share contents, we’re still relying on the greens of spring this week. The crops we’d hoped to be sharing with you aren’t yet ready to harvest, but that just means we’ll have a greater diversity when they are ready. Until the crops in the fields get a little bigger, we’re including a couple of items from other farms.
This week we harvested the cooking greens mix from the overwintered kale/cabbage/chard wonderland at Persephone Farm also located in Lebanon. You may be familiar with their fantastic produce as they sell at both the Salem Saturday and Wednesday Markets. We don’t have overwintered brassicas of our own to rely on for this sort of mix because of our move last fall and we feel lucky to have harvested from Persephone as the weather has kept them from mowing theirs so far this spring.
We’re also including a wild rice mix from Ankeny Farms whose processing facilities are located just outside of Salem, though the rice is grown at their farm in Idaho. We were interested to learn that they employ people with disabilities to package their products. Jeff came to farming after working as a special education teacher and with people with disabilities in group homes for many years before that, so we were glad to support this local company and hope you enjoy the bonus in the share.
The last couple of weeks we’ve been able to visit several other local farms. Although we don’t usually have much extra time this time of year, we find it inspiring to see how other folks are approaching similar tasks and dealing with generally the same weather conditions on their farms. As we continue to invest in equipment and infrastructure of course it’s great to see what’s worked for other farms. We’ve also been enjoying the opportunity to talk to other farmers about this spring and their plans for the season. Mostly we’ve found that when we return to our farm we feel heartened in the work and believe we’ve generally made good choices thus far.
Finally, we wanted to let you know that we’ve closed CSA sign-ups for the time being. We wanted to ensure we’d be able to fill the shares each week until we see more growth in the field. If you know of folks who’d like to join the CSA mid-season, we will most likely be opening up more spots in a month or so. We’re putting names on a waiting list for anyone who thinks they may like to join later.
Enjoy this week’s vegetables!Your farmers, Jeff Bramlett and Carri Heisler .
Here are a few recipes to get you inspired:
Don’t forget to check out the recipes included in previous newsletters here on our website: https://pitchforkandcrow.com/recipes/. If you don’t know quite what to do with that bag of cooking greens or another prize choy, you might find inspiration there.
Green Garlic Pesto
1 bunch green garlic (3 to 5 stems)
1 cup raw walnuts, or nuts available in your market
1 to 2 oz. Hannah Bridge Heritage cheese from Ancient Heritage Dairy, or other hard, salty sheep’s-milk cheese
⅔ cup good-quality extra-virgin olive oil
½ tsp. sea salt
- Cut root ends of green garlic and discard. Cut into 1-inch lengths, discarding the tougher green portions on top.
- In a saucepan over medium heat, toast walnuts by cooking for about 7 minutes, stirring constantly.
- Place nuts and green garlic into a food processor and process on low until roughly chopped. Cut cheese into chunks, add to food processor, and process. In a steady stream while processor is running, add olive oil until desired consistency is reached.
- Salt to taste. Keep in airtight container in refrigerator until ready to use.
From Culinate via Sarah Gilbert, http://www.culinate.com/recipes/collections/Contributors/sarah_gilbert/green_garlic_pesto
Japanese Turnips with Miso
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens*
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)
*The greens on this week’s turnips are slim, so you may want to add some kale or chard from the cooking greens mix instead.
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
From Epicurious.com via Gourmet, http://www.epicurious.com/recipes/food/views/Japanese-Turnips-with-Miso-354957