Welcome to the 23rd week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

• White Wing Onions
  
• Poblano or Shishito Peppers – stuff the poblanos, blister and salt the the shishitos, yum!
  
• Sunchokes
  
• Salad Mix
  
• Broccoli
  
• Butternut Winter Squash
  
• Sweet Potatoes
• Tomatoes – reds or cherry yellows
  
• Green Apples
• Flour Corn & Corn Flour!
  

Somehow we’ve found ourselves in the final six weeks of the 2012 CSA.  We’re beginning to think ahead to next year, and look forward to compiling our notes from the season and evaluating what went well and what could have been better.  We have a tendency to dwell on the losses, kicking ourselves for not weeding or waiting too long to transplant something.  It’s only here at the end of the season that we can relax a little and see the positives of the past months.  Plus, there’s something to be said for simply making it through another year!

We’ll soon be sending out a survey asking about your thoughts on the season and checking in to see how many of you are planning on sticking with us for next year.  Look for the survey next week in your e-mail and at the pick-up.

This week we hope to finish up our (slightly late) garlic planting.  Jeff pointed out that for the first time in four years of planting garlic there’s no question we’ll be around in July to harvest it.  We’re settling in for a cozy winter with this land instead of searching for new growing space.  From where I sit, that in itself makes for a pretty great season.

Enjoy this week’s vegetables!

Your farmers,

Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Blueberry Corn Flour Pancakes

makes about 8 small pancakes

1 cup + 1 tbsp corn flour
1 flax egg*
1 tsp baking powder
pinch of fine sea salt
3/4 cup non-dairy milk (i used so delicious coconut milk)
1 tsp light vegetable oil
1/2 cup fresh blueberries
earth balance vegan margarine for frying

heat a frying pan or griddle to medium-high heat.  in a medium sized bowl mix together the corn flour, baking powder & salt.  add the flax egg, oil & coconut milk (or whatever milk you’re using) and mix well, but lightly, so that no lumps remain, and then fold in the blueberries.

place a bit of earth balance in your pan to melt and then add about 1/4 cup of the pancake batter for each pancake.  cook until the top bubbles, about 4 minutes, then flip and cook for another 2 or 3 minutes until the bottoms are browned.  keep them warm in the oven at 200′ until all the pancakes are cooked and you’re ready to serve.  since they only have corn flour in them, they’re not only vegan but gluten-free too!

From Cupcakes and Kale, http://cupcakesandkale.blogspot.com/2011/07/blueberry-cornmeal-pancakes.html

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Cornflour Bread Rolls

Ingredients

• 2 cups of unbleached flour
• 1 cup of cornflower
• 1 tablespoon of dry yeast
• 1 and 1/2 cup of warm water
• salt
• sugar

Directions:  In the morning I mixed the yeast with a cup of warm water and a pinch of sugar. Placed the rest of the dry ingredients in a bowl and created a well in the middle. I let the yeast rest for a couple of minutes and then poured everything in the well. With a fork I mixed the water with the flour and then I started kneading the dough by hand adding the rest of the water. When the dough was well mixed, elastic and not sticky, I put a lid on the bowl and went to work. I got back in the evening and my bread was ready to bake. I turned on the oven at 450F and place my pizza stone on the middle rack to warm up. I divided the dough in 8 small rolls, the size of a small orange, shaped them in sort of an oval shape and cut a slit lengthwise and let the rolls rest covered while the oven warmed up. When the oven was at the right temperature, I got the stone out, put my rolls on the stone and put everything back in the oven to cook for about 20 minutes or until ready. Great fragrant rolls to go with your dinner!

From An Italian Cooking in the Midwest, http://www.italianinthemidwest.com/2011/02/cornflour-bread-rolls.html

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Sweet Potatoes, Apples, and Braising Greens

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
• 5 tablespoons unsalted butter, plus 3 tablespoons melted
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper
• 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
• 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.