Welcome to the 3rd week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

• Overwintered Onions
  
• Salad Mix
  
• Garlic Scapes
  
• Carrots!
  
• Kohlrabi
• Fava Beans – Although they take a little extra prep time, the buttery beans are worth the effort!  Check out the fava soup recipe included at the bottom of the post.
  
• Sugar Snap or Shelling Peas
  
• Red Ursa Kale
  
• Broccoli
  

I spoke with my sister over the weekend.  She’s currently living in Florida and she recently found a farm that offers weekly shares of locally grown produce.  It was fun to hear the different things that are available.  They’re already well into melon and squash season but evidently kale can be had anywhere, given the fact that you’re getting some from us this week too.

Although it’s a little early for the summer staples she’s enjoying, we are excited to share the first of the season’s carrots and fava beans.  These carrots were planted into an open ended field house on Feb. 24th.  Plus those few intrepid members who share my love for English peas, and don’t mind a little extra work, will also get to partake in the first of the shelling peas!

Somehow I didn’t take many photos this week, but we’ve been keeping busy here on the farm.  It’s officially mowing season and Jeff has been mowing orchards, buffers, roadsides, and cover crops as well as other tractor work.  We made a big planting push that included our Brussels sprouts, and successions of lettuce, broccoli, cauliflower, and chard.  And we’re starting to fill the propagation house with fall successions of those same crops.

As always we’re trying to take moments to enjoy our work as well.  This week we found ourselves peeking in on the handful of chicks that hatched last week (see photo last week) just to check in on their cuteness.  We also discovered a killdeer nest in the field being prepped for planting.  Jeff built the rock wall around it in the above photo to keep it safe from the tractor and we hung out with the parents while we planted out the beds.  Hopefully they like their new castle well enough to not abandon the nest.  Finally, we’re attempting to enjoy the current strawberry season to it’s fullest with fresh berries from our small old patch.  We’ve begun seeing the first ripe berries in the new patch we planted this year and look forward to sharing them with you before too long.  Hopefully you’re enjoying this early summery respite too.  I suggest you get out there are eat local strawberries before the season is over.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Sauteed Kale with Kohlrabi

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped (try subbing garlic scapes)
• 1/3 cup salted roasted pistachios, chopped

• Equipment: an adjustable-blade slicer

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

From Epicurious via Gourmet by Ian Knauer, http://www.epicurious.com/recipes/food/views/Sauteed-Kale-with-Kohlrabi-354974

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Fava Bean Soup with Carrot Cream

Soup

• 1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
• 1 medium carrot, peeled, thinly sliced
• 2 14-ounce cans vegetable broth
• 1 1/2 cups water
• 1/4 cup dry white wine
• 3 tablespoons chopped fresh parsley
• 1/3 cup whipping cream

Carrot cream

• 2 carrots, peeled, grated (about 1 1/4 cups)
• 2/3 cup whipping cream
• 1 teaspoon sugar
• 1/4 teaspoon salt

For soup:
Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).

Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)

For carrot cream:
Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.

Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Fava-Bean-Soup-with-Carrot-Cream-106403

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Google’s Braised Chicken and Kale

• 4 chicken legs, drumsticks and thighs separated
• 1 tablespoon paprika
• Kosher salt, freshly ground pepper
• 1 teaspoon olive oil
• 1 medium onion, sliced
• 6 garlic cloves, sliced
• 2 cups low-sodium chicken broth
• 1 cup dry white wine
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 large bunch kale, center ribs and stems removed, leaves cut into 1″ strips
• Lemon wedges

Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.

Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.

Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Googles-Braised-Chicken-and-Kale-51148800

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