winter csa share – week 12 {may 7}

winter csa share week 12

Welcome to the 12th week of the Pitchfork & Crow Winter CSA!

Here’s what’s in the share:

  • Arugula
  • Radishes – French Breakfast
  • Cooking Greens – a mix of kales, kale rapini, and chard!
  • Potatoes – Fingerlings
  • Pea Shoots! – We suggest eating the tops of these as the ends can get a little woody.
  • Spring Onions
  • Cauliflower
  • Baby Fennel
  • Delicata Winter Squash

We’ve made it to the end of our first winter CSA season!  Many thanks to all of you who chose to join us for the past 5 plus months.  We hope you enjoyed the extended season as much as we did.  Most of you have decided to stick with us when the Summer CSA begins in a couple of weeks, so I’m guessing the winter program treated you well.  We’re planning on doing it up again next winter.  Stay tuned for the details later this summer.

If you’re on our market email list, or you check in on this blog on non-CSA weeks, you likely already know that the past couple of weeks we’ve been busy planting, planting, planting!  We have just one more major planting push before we’re caught up.  By the end of the week we’ll have the allium field planted out and hopefully the onions, shallots, and leeks will all be happier for it.  We’ll be happy when it’s over!

early may prop house2

Before long we’ll be ready to plant out summer squash, winter squash, melons, and cucumbers and then tomatoes, peppers, and eggplants after that.  We have to keep reminding ourselves that despite the weather it really is early May and things are generally on schedule as planned.  Of course we are irrigating a lot more than we’ve had to the past few springs.

As the Winter CSA comes to a close, we find ourselves evaluating the past seasons and looking ahead towards the coming seasons.  Did we have enough in storage this year, have we planned enough for next year?  Were there major issues this year that we may be able to plan around next year?  We’d love to hear your thoughts on how the winter program was for you and if you have any suggestions for improvements we’d love to hear those too!  Shoot us an email if you have anything to share.

Enjoy the vegetables!  Thanks again to all of you who joined us, and we’ll see most of you in two weeks for the summer season!

Your farmers,
Jeff Bramlett and Carri Heisler
.

Here are a few recipes to get you inspired:

To Stir-Fry Pea Shoots

  • 1 pound mature pea shoots, rinsed and drained
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, smashed with the flat side of knife
  • 1/4 teaspoon dried hot red pepper flakes
Heat vegetable oil in a wok or large heavy skillet over high heat until surface of oil ripples. Add smashed garlic cloves and dried hot red pepper flakes, then stir-fry until garlic is pale golden. Toss in shoots and stir-fry until wilted and tender, 4 to 5 minutes.

.

Arugula Salad with Oranges and Caramelized Fennel

  • 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
  • 6 fresh thyme sprigs
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup Sherry wine vinegar
  • 1 tablespoon Dijon mustard
  • 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
  • 2 5-ounce packages baby arugula

Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.

.

Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers

  • 1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 lb red bell peppers (about 5), cut into 1-inch squares
  • 4 large garlic cloves, peeled
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 (1-lb) piece flank steak, halved lengthwise (along the grain)
  • 1/2 tablespoon vegetable oil
  • 3 oz baby arugula
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 2 teaspoons red-wine vinegar, or to taste
Put oven rack in upper third of oven and preheat oven to 500°F.Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.

Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.

Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.

Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.

Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

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