csa share – week 6 {june 25}

csa share week 6

Welcome to the 6th week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

  • Snap Peas
  • Cooking Greens – A choice between two types of kale or collards
  • Beets – Eat the beets, and eat the greens too!
  • Broccoli
  • Green Garlic – This is young, spring-planted, garlic that hasn’t yet developed the papery skin and hasn’t been cured. Store it in the fridge and use it whenever you’d use regular garlic cloves or green onions.
  • Summer Squash! – It’s the beginning of squash season folks!
  • Head Lettuce – Butterhead and Romaine
  • Garlic Scapes – The flowering portion of hardneck garlic = spring garlic tastiness!
  • Cherries! – Just enough from our lone cherry tree to give everyone a taste of the cherry season!

potluck Collage

Many thanks to the few brave souls who made the trip down to the farm on Sunday!  It’s always fun to have folks out to see things for themselves.  Although the rain forced us inside the barn for the potluck and the farm tour got a little wet, I think a good time was had by all.  This first gathering is always a little dicey when it comes to the weather, but it’s a good chance to see what the farm looks like at the beginning of the season.  By August, when we host the next potluck, things will be in full production!  We hope you can make it out next time.

june Collage

This week’s crazy weather has us wondering if we need to irrigate or if nature is really going to take care of it for us.  Today’s rain showers suggest were off the hook and can focus on other projects for the time being.  We’re currently backed up on planting but the wet soil doesn’t make for fantastic planting conditions so we’ll likely hold off on that project too.  Hopefully by the end of the week we’ll be back on track.  In the meantime we’ll review the to do list for other projects that can be done in the rain.  I’m thinking tomato trellising, pea trellising, hand weeding, and greenhouse propagation are all in our immediate future.

Enjoy the vegetables!

Your farmers,
Jeff Bramlett and Carri Heisler

Here are a few recipes to get you inspired:

Herbed Summer Squash and Potato Torte with Parmesan

  • 1 bunch green onions, thinly sliced (use green garlic)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
  • 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
  • 6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.


Halibut with Roasted Beets, Beets Greens, and Dill Orange Gremolata

  • 5 tablespoons olive oil, divided
  • 1/4 cup chopped fresh dill
  • 1 tablespoon finely grated orange peel
  • 3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
  • 1/2 cup thinly sliced shallots
  • 4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.

Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.


Roasted Beets with Garlic Beet Puree

  • 6 large garlic cloves, unpeeled (use green garlic or scapes!)
  • 4 medium beets (about 1 pound)
  • 1/2 pound boiling potatoes
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon whole milk
  • 1/4 teaspoon fresh lemon juice
  • 4 to 6 tablespoons water

Preheat oven to 450°F.

Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.

Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).

Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.

From Epicurious.com via Gourmet, http://www.epicurious.com/recipes/food/views/Roasted-Beets-with-Garlic-Beet-Puree-101272

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