csa share – week 20 {october 1}

csa share week 20

Welcome to the 20th week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

  • Small Leeks
  • German Butterball Potatoes
  • Broccoli
  • Carrots
  • Italian Frying Sweet Peppers
  • Tomatoes – cherries and small slicers
  • Collards
  • Salad Mix
  • Acorn Winter Squash
  • Watermelon

winter squash

This past weekend’s storm brought an abrupt end to any hope for an extended summer.  Luckily we’d checked the weather and raced to bring in the winter squash before the rain arrived.  The butternuts, delicatas, acorns, and more are all happily in storage awaiting future CSA shares.

We hope you’ve all stayed safe through the wind and rain.  Gladly we’re able to report no storm damage here at the farm.  All greenhouses are standing and accounted for and we haven’t noticed any damage to crops in the fields either.  We’re also thankful for the crops safe inside the field houses including our tomatoes!  Without the field house we’d surely have seen the last of the tomatoes weeks ago.

This first big fall storm reminds us that the blustery weather is just getting started.  We avoided being outside during the worst of the storm by concentrating on the seed cleaning we’ve stockpiled.  It’s nice to have a reason to spend a few hours focused on the intricacies of removing seed-sized dirt clods from a bin of seed.

As the weather shifts and the summer crops mature the harvest season is fully upon us.  It’s time to make sure pantries are stocked with this year’s bounty.  If you’re interested in stocking up on locally grown grains, beans, and more here are a few events in the area that you might like to know about:

Fill Your Pantry Event – Shedd
Fill Your Pantry EventEugene/Springfield
Fill Your Pantry Event Forest Grove
Lonesome Whistle Bean & Grain CSA

Mark your calendars for these fantastic events that support local farmers.  We’ll be looking to fill our shelves too, so maybe we’ll see you there!

Enjoy the vegetables!

Your farmers,
Jeff Bramlett and Carri Heisler

Here are a few recipes to get you inspired:

Roasted Acorn Squash with Chile

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

From Epicurious, via Gourmet, http://www.epicurious.com/recipes/food/views/Roasted-Acorn-Squash-with-Chile-Vinaigrette-236007


Broccoli Soup with Leeks and Thyme

  • 3 tablespoons butter
  • 3 cups chopped leeks (white and pale green parts only; about 3 large)
  • 6 teaspoons chopped fresh thyme, divided
  • 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
  • 4 cups (or more) low-salt chicken broth

Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.

Puree soup in blender until smooth. thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.


Smoky Greens and Beans

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 1/2 teaspoons smoked paprika
  • 1 141/2-ounce can vegetable broth
  • 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
  • 1 15-ounce can cannellini (white kidney beans), drained
  • Grated Manchego or Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.