csa share – week 19 {september 27}

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

Here’s what’s in the share this week:

  • Sweet Peppers
  • Cucumbers – picklers and lemons
  • Tomatoes – 4 slicers
  • Potatoes – Colorado Rose & All Blue
  • Beets
  • Beans – green pole beans
  • Cauliflower
  • Broccoli
  • Salad Mix
  • Parsley

Our first annual Cider Extravaganza went well this past weekend.  Many thanks to the folks who made it out to pick apples and press cider.  We had a great time and hope that you did too.  The weather mostly cooperated and there was never much of a line waiting for the presses, so I think we can officially call it a success!

This past week, in anticipation of the return of the rain that showed up Sunday, we harvested all of our dry beans.  We grew several different types of beans this year and hope to include a few of them in upcoming CSA shares including black beans and red chili beans.  We also grew other varieties for seed stock with the goal of having enough to plant next year in quantities large enough to also include in CSA shares.  Now that the beans are harvested and drying out completely in our empty propagation house, the next step will be to thresh them to separate the beans from the dry plant material.  We’ve also got fava bean seed to thresh, so I’m sure we’ll be undertaking this project soon.

Later this week we hope to bring in the majority of our flour corn and popcorn before the field-dried husks get too wet from the fall rains.  It’s also time for us to begin harvesting the winter squash and pumpkins.  We’re looking forward to an abundance of delicata and acorn squash and pie pumpkins.  Unfortunately butternut squash is lagging behind and we’re still waiting to see how much we’ll get before the first freeze comes and kills the plants.  Although September has been lovely, we’re still seeing the effects of the late spring and summer weather on these long-season crops that never quite caught up.

With the fall equinox last week and the shift to cooler weather and rain this week, it certainly feels like fall has arrived.  We’re wearing more layers and have pulled out the rubber boots for field work.  I anticipate that soon we’ll be donning our raingear too.  And of course, we’re rushing to put up the last of the summer harvest.   Soon enough the tomatoes, peppers, summer squash, and basil will all be only a bright warm summer memory.

Enjoy this week’s vegetables!

Your farmers,
Jeff Bramlett and Carri Heisler


Here are a few recipes to get you inspired:

Baked Tomatoes with Cheese and Thyme


4  large, ripe tomatoes
~ Olive oil
4  or 5 bushy sprigs of thyme
2  small fresh goat cheeses or other cheeses



  1. Preheat the oven to 350 degrees. Cut a thick slice from the top of each tomato. Using a teaspoon, scoop out enough of the seeds and flesh to make room for half of a goat cheese (don’t add the cheese yet). Put them snugly in an ovenproof baking dish, salt and pepper the inside, and add a teaspoon or so of olive oil to each one. Pull the leaves from the thyme and sprinkle them inside the tomatoes.
  1. Bake the tomatoes for 25 minutes, or until they are soft and lightly colored. Slice the cheeses in half if they are small, or in large pieces if they are larger than the diameter of the hollow. Whatever, just make the cheese fit into the tomatoes. Spoon a little oil from each tomato over the melted cheese, or add fresh oil if it has escaped, then return to the oven for 10 minutes, until the cheese has melted.

From Culinate via Tender by Nigel Slater; http://www.culinate.com/books/collections/all_books/tender/baked_tomatoes_with_cheese_and_thyme


Tomato Ginger Preserves


2 lb. ripe tomatoes, peeled, seeded, and cut into ¼-inch wedges
cup fresh ginger, peeled and cut into tiny dice (about 2 ounces total)
~ Pinch of sea salt
 cups sugar
¼ cup fresh lemon juice



  1. In a large ceramic or glass bowl, toss together the tomatoes, ginger, and salt. Cover and refrigerate for 8 hours or overnight.
  2. Strain all the juice from the tomatoes into a large nonreactive soup pot. Stir in the sugar. Bring to a boil over high heat, stirring constantly. Cook, uncovered, until mixture becomes thick and syrupy, about 10 minutes.
  3. Add the tomatoes and the lemon juice. Continue cooking, stirring, until the mixture reddens and reduces, turning thick and jamlike, about 15 minutes.
  4. Let the mixture cool, transfer it to a covered container, and refrigerate.


This preserve will keep, refrigerated, for up to 3 months.

From Culinate via Ellen Kanner; http://www.culinate.com/recipes/collections/Contributors/ellen_kanner/tomato_ginger_preserve


Roasted Sweet Pepper Focaccia Bread

Serves 3-4

Bread Dough:

  • 1/2 tablespoon active dry yeast
  • 7 tablespoons warm water
  • 1 tablespoon extra virgin olive oil
  • 1 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  1. Sprinkle the yeast over the warm water in a medium bowl, whisk in and let it stand until creamy, for about 10 minutes. Stir in 1 tbsp of oil.
  1. Combine the flour and salt, stir in the yeast mixture, with a wooden spoon until the dough comes together. Knead in a lightly floured work surface until soft. smooth and elastic for 5-6 minutes. If you are using a heavy-duty-mixer, set the paddle attachment in place, add the flour and salt to the yeast mixture and mix until the dough comes together. Change the dough hook and knead for 2-3 minutes until smooth and soft.
  1. First Rise: Shape the dough into a ball, place in a lightly oiled container, cover tightly with plastic wrap and let rise for 20 minutes.
  1. Atleast 30 minutes before planning to bake, heat the oven to 350F. Shaping and second rise: Move the risen dough to an oiled cast iron skillet. The dough will be stretch easily to fit the bottom of the skillet. Dimple with fingertips, drizzle with the garlic-infused oil (see toppings section) and scatter the pepper strips (see toppings section) and parsley over the top. Sprinkle salt. Cover with a towel & let rise for another 20 minutes.
  1. Baking: Set the skillet directly into the oven and bake until the focaccia about 25-30 minutes. Cool briefly and then place on the rack. Serve warm.



  • 2 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves
  • 1 tablespoon finely chopped fresh parsley
  1. Cut the peppers into halve, remove the seeds and slowly oven-roast them at 350F for about 15-20 mins or longer. the skin must be blistered and charred. (or) Set them on a broiler pan & broil about 3 inches from the heat.
  1. Place them in a paper or plastic bag, close tightly. Rest for 10-20 minutes. Meanwhile, for the garlic-infused oil – heat the olive oil in a small pan and saute minced garlic on a very low flame (for 4-5 minutes). Donot let it burn. Set aside and cool slightly. Peel off the skins of the peppers and slice into thin strips.

From food52 via Siri_me; http://www.food52.com/recipes/6578_roasted_sweet_pepper_focaccia_bread

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