csa share – week 7 {july 2}

csa share week 7

Welcome to the 7th week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

  • Snap Peas
  • Cooking Greens – A choice between chard or russian kale
  • Carrots
  • 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 – Dark Star zucchini, yellow straightneck, magda, and zephyr to choose from!
  • Salad Mix
  • Potatoes Red, white, and blue potatoes for Fourth of July fun for most of you, yukon gold for everyone else

herb planting

A week ago the weather was all rain showers, which is hard to believe given this heat wave we’re currently experiencing.  July is here, and we’ve got the weather to prove it!  The last few days have been hot and sticky here on the farm as we’ve tried to continue working through the heat, (even though we’ve been dreaming of the river).  In the last week we went from rubber boots and rain gear to tennis shoes and t-shirts fairly quickly.

First we waited for the rain to stop, then we waited for the field to dry out, and finally this past weekend we were able to get back to planting!  We made a big dent in the backlog of transplanting and direct sowing we had on our list.  Broccoli, cauliflower, Brussels sprouts, basil, chard, carrots, corn, beets, beans, cilantro, and dill all found a place in the field this weekend.  Jeff was even able to get his long-planned herb garden into the ground.  We’re already looking forward to bundles of sage, rosemary, and thyme in future CSA shares!

So our weekend consisted of bucketing organic fertilizer into the field before planting, the seemingly (at the time) endless transplanting and direct sowing, and then the setting up of irrigation pipe to water the newly planted crops, sweating though it all of course.  And I kept thinking how lucky we were to be there, working together, getting it done.

bees and frog

Amidst the work we’ve been enjoying the transition moments too.  Seeing the bees helping to pollinate the leeks we’re growing for seed, and in the artichokes gone to flower.  Noticing them also in starts set out to harden off outside the propagation house, getting a drink of water in the heat of the day.  Seeing frogs in the damp spaces both inside the propagation house and outside too.   Today I noticed two more eggs in the killdeer nest hidden under a yellow summer squash plant.  Although we haven’t made it down to the river to soak our feet in the water just yet, we have been enjoying this piece of land we’re lucky enough to farm.

Enjoy the vegetables!

Your farmers,
Jeff Bramlett and Carri Heisler

Here are a few recipes to get you inspired:

Snap Peas and Carrots

  • 1/2 lb baby carrots (from 1 bunch), trimmed and peeled
  • 1/4 cup water
  • 1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon sugar
  • 1/2 tablespoon unsalted butter
  • Special equipment: parchment paper
Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.


Vietnamese Tuna Burger

  • 1/2 tablespoon seasoned rice vinegar
  • 1 tablespoon plus 1 teaspoon sesame oil, divided
  • 1/2 tablespoon plus 1/4 teaspoon brown sugar, divided
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup broccoli slaw
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 1 tablespoon plus 1 teaspoon light soy sauce
  • 1 1/4 pound tuna steak, finely chopped
  • 1/2 cup sliced scallions
  • 1/2 cup panko breadcrumbs
  • 4 hamburger buns, split
In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half.


Summer Squash and Red Quinoa Salad with Walnuts

  • 1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 pound assorted summer squash
  • 2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Sherry vinegar
  • 6 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup walnuts, toasted
  • 1/4 cup fresh basil leaves, torn

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.

Cut squash into 1/8″-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.