Welcome to the 9th week of the 2014 Pitchfork & Crow Summer CSA!
Here’s what’s in the share:
- Shallots – the very last of last season’s onion crop!
- Salad Mix
- Summer Squash
- Cucumbers – slicers, lemons, and picklers!
- Fava Beans
- Apples – red and green of unknown varieties this week
In July, we always wonder if we’re crazy. Somewhere between the overwintering seed sowing, the fall transplanting, the constant irrigation, the jungle of weeds, and the long harvest days we can’t help but wonder what we’re doing and why we’re doing it. Although I’d like to say that we thrive on the constant work that is the height of the season, in reality we’re tired.
Most of you know that we came to farming from other careers. When making that transition we were seeking work that was meaningful, and community building, and positive. We wanted to swap our indoor desk jobs for time outside in the dirt. What could fit those idealistic goals better than growing food? In retrospect, I think it’s for the best that we didn’t really know what we were getting ourselves into at first. Had we known, we’d likely never have begun.
I’ve come to realize that the mental hurdles of farming are often tougher to overcome than the physical challenges, though those are tough too. From the beginning of each season we begin making mistakes, hopefully learning from them, and also making promises to do things differently next year. Realizing we worked a field too soon, or didn’t sow enough of a crop, or waited too long to weed a bed all have unique consequences for the remainder of the season both in the field and for the farmers. The cumulative effects of the constant learning curve that is working with (and often enough, against) nature takes its toll.
But here we are, in the midst of our sixth farming season already. Over these past six seasons I think we can say we’ve built a community around this farm. A community of eaters, and of supporters. And there’s no question that this work is meaningful and at times positive. We thank you for your continued support as we learn how to farm, how to grow food, how to close the gap between farms and the folks who eat the food from them.
Enjoy the vegetables and we’ll see you next week!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
1 tsp. olive oil
Garlic, 2 cloves, diced
2 Tbsp. plain goat cheese
Blanche fava beans. Shell beans from the large pod. Peel off the second layer of skin, revealing a tiny, bright green bean.
In a food processor, combine beans, olive oil, garlic, salt, pepper, lime juice, cilantro and goat cheese. Add more water if needed to make it creamy.
Serve as a dip, or as filling between grilled corn tortillas.
From Culinate via The Veg Table, Mary Altman, http://www.culinate.com/user/marybethSF/recipes/the_veg_table/fava_bean_dip_aka_fake_guacamole
Fresh Pasta with Favas, Tomatoes, and Sausage
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 large garlic cloves, coarsely chopped
- 1/8 teaspoon dried crushed red pepper
- 1/2 pound Italian sausages, casings removed
- 1/4 cup dry white wine
- 1 3/4 cups chopped plum tomatoes
- 1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
- 3/4 pound fresh pasta sheets, cut as desired, or dried egg fettuccine
- 2 tablespoons finely grated Pecorino Romano cheese plus additional for passing
Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.
From Epicurious via Bon Appétit by Alex Palermo, http://www.epicurious.com/recipes/food/views/Fresh-Pasta-with-Favas-Tomatoes-and-Sausage-242129
Carrot Salad with Lime and Cilantro
- 4 medium carrots
- 1 tablespoon fresh lime juice
- 1/8 teaspoon finely grated fresh lime zest
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon vegetable oil
- Garnish: fresh cilantro sprigs
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.
From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Carrot-Salad-with-Lime-and-Cilantro-101512