Welcome to the 18th week of the Pitchfork & Crow CSA!
Here’s what’s in the share:
- Sweet Onions
- Eggplant or Cherry Tomatoes
- Shishito Peppers – try this recipe
- Paste & Slicer Tomatoes – a mix of early red slicers and paste tomatoes this week. We suggest turning them into a quick sauce for pasta, pizza, or soup!
- Cauliflower or Chard
- Butter Lettuce
- Italian Prune Plums – Our favorite plums to to dry and eat like candy!
We grow a lot of potatoes. They’re a staple crop for us and we like to have a steady supply available for the CSA throughout the fall, winter, and spring. If you added up the bed lengths from all the beds of potatoes we grew this year, you’d get over a mile worth of spuds.
We’ve been focused on getting the potatoes out of the ground and into storage this week. We’d done a few beds with CSA members already, but the majority remained to be dug. Usually we use our cultivating tractor, the Farmall Cub, to help dig them but recent clutch issues mean it’s currently sidelined. Luckily our neighbor offered to let us use a potato digger he designed that attaches to our big tractor. That’s a photo of it up above and another of it in action unearthing potatoes.
The new system has worked well, even though it does still include crawling through the beds and picking up each potato. We’ve got just two beds left and we already have 3900 pounds of potatoes harvested! We’re planning on exceeding a harvest total of two tons! Cooler space is at a premium now that we have the full year’s supply of potatoes in storage.
Harvesting the potatoes is just another sign that fall has arrived, if not officially then in spirit. Field work has been pleasant during these recent cooler days though we appreciate the sun showing itself in the afternoons. We’ve got an eye on the winter squash harvest soon and before long we’ll be getting the garlic planted. Also this was the first week we harvested out of the field full of overwintering crops where the fall broccoli resides. The season is marching on and we’re trying to squeeze the summer out of it before it’s too late.
Enjoy the vegetables!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Here’s a cauliflower recipe suggested by fellow CSA member Lillian! It’s been taste tested and is highly recommended. Thanks Lillian!
- 2 1/2 cups dry white wine
- 1/3 cup olive oil
- 1/4 cup kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sugar
- 1 bay leaf
- 1 head of cauliflower, leaves removed
Whipped goat cheese and assembly:
- 4 ounces fresh goat cheese
- 3 ounces cream cheese
- 3 ounces feta
- 1/3 cup heavy cream
- 2 tablespoons olive oil plus more for serving
- Coarse sea salt (for serving)
For roasted cauliflower:
Preheat oven to 475°F. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
For whipped goat cheese and assembly:
While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.
- 4 medium Japanese eggplants, thinly sliced lengthwise
- 1/4 cup olive oil
- 3 cups freshly grated mozzarella cheese
- 2 1-pound Bobolis (baked cheese pizza crusts)
- 1 1/2 pounds plum tomatoes, halved, seeded, chopped
- 6 ounces fresh soft goat cheese (such as Montrachet), coarsely crumbled
- 15 large garlic cloves, very thinly sliced
- 1 1/2 cups thinly sliced fresh basil leaves (about 2 bunches)
Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.
Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.
fresh lime juice
Slice the kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder. Makes any number of servings.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition