Welcome to the 13th week of the 2014 Pitchfork & Crow Summer CSA!
Here’s what’s in the share:
- Bunching Onions
- Parsley – Not sure about parsley or looking for inspiration? Check out the recipes below
- Golden Detroit Beets – an heirloom variety that was first sold in 1828, these gold beets won’t bleed like their red counterparts and may be the sweet trick to winning over your friends who are less than enthused about earthier tasting beets
- Adirondack Red Potatoes – a variety bred to be red both inside and out, it’s high in antioxidants too!
- Salad Mix
- Summer Squash
- Rattlesnake Pole Beans – a tasty heirloom bean with purple streaks that fade when cooked. These are classic string beans in that they have a string along their seam that you’ll want to remove during prep.
- Melons – a mix of cantaloupes and honeydew
CSA Open House Saturday! I forgot to remind folks last week that the next CSA open house is coming up. Check your weekly email for the official details, but we’d love to see you all on Saturday evening here at the farm!
Last week a member asked us about creating a Facebook group for P&C CSA members to share recipes, suggestions, and photos of how folks are using up their shares each week. She lamented having photos of tasty dishes without a great place to share them with people who would appreciate them. And who would appreciate them more than those of us with the very same vegetables to eat up?!
Well, we listened, and we hope you’ll join us over at the new Pitchfork & Crow CSA Facebook Group. It’s a closed group for members of the farm, so join up and feel free to post any tasty recipes, helpful tips, and inspirational photos of how you’re making use of your share of the harvest each week.
After a day off at the beach (whoa!), we hunkered back down on the farm this week. Our work was filled with transplanting the last of our overwintering and fall brassicas, direct sowing a plethora of winter greens, fall radishes, and turnips, and harvesting the majority of the pear orchard. That was in between the weeding, cultivating, and irrigating of course.
I believe we’ve made it through the height of another season of planting. Now we focus on catching up on all of the tasks we’ve been meaning to get to for months. And we continue weeding and irrigating and begin the big harvests, such as this week’s pears. Onward!
Many thanks to the volunteers that have helped out with the pear harvests recently. Our fruit cooler is filling up with stacks of ripening pears, and we appreciate your help!
I think this is the best year yet for pears from this orchard. Although the resident gang of starlings took a good portion of the Asian pears, the stacks of pears in the cooler suggest we still have plenty to go around in future CSA shares. Unfortunately the plums did not fair so well this season and their production is minimal. We do have more apples both in our stores and still on the trees, and we’re looking forward to the fall CSA cidering event!
We’re lucky to have so many established fruit trees on the farm, thanks to previous owners of this land. Each year we’re learning more about managing this resource and continuing to share the literal fruits of that labor.
Enjoy the vegetables and we’ll see you next week!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Pickled Beet and Cucumber Salads
- 1 cup rice vinegar
- 1/2 cup chopped shallots
- 10 teaspoons sugar
- 2 pounds small red beets, trimmed
- 2 large English hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
- 2/3 cup chopped fresh chives
Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.
Tagliatelle with Shredded Beets, Sour Cream, and Parsley
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 12 ounces tagliatelle or fettuccine
- 1 8-ounce container sour cream
- 6 tablespoons chopped fresh Italian parsley, divided
Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
Parsley Leaf Potatoes
- 3/4 stick (6 tablespoons) unsalted butter, melted
- 8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
- 16 fresh flat-leaf parsley leaves
Put oven rack in middle position and preheat oven to 450°F.
Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.