Welcome to the 20th week of the 2014 Pitchfork & Crow Summer CSA!
Here’s what’s in the share:
- Spicy Salad Mix – a mix of mizuna, arugula, and tatsoi, this mix could be lightly braised as cooking greens too!
- Sunset Italian Mix Sweet Peppers
- Lacinato Kale – everyone’s favorite for kale chips!
- Summer Leeks
- Ozette Fingerling Potatoes
- Winter Squash – red Potimarron or Stella Blue, some of our favorite of the winter squashes with drier meat than other varieties
This past weekend we went out to Bauman’s Farm in Gervais to cheer on our friend and her 411# pumpkin in the Giant Pumpkin Weigh Off. Her pumpkin was only a quarter of the weight of the largest of the giant pumpkins, but it wasn’t the smallest either. Going into the day, I didn’t realize quite how seriously some folks take the growing of giant pumpkins. Evidently they start them very early in the season, grow them inside greenhouses, and use heaters to keep them warm. After so much effort, it’s no wonder they’re hoping to win the big prize. A highlight was the witnessing of a world record being set in the giant squash category. We were told a world record was set in Switzerland a few days before for the giant pumpkin category. People all over the world are growing giant pumpkins thanks to the Great Pumpkin Commonwealth!
All the focus on pumpkins reminded me that we have a patch of our own for you to visit soon. You won’t find any giant pumpkins in our patch, though we did have a few nice looking volunteer field pumpkins come out of the pole bean area. As I’ve mentioned in previous weeks, October 18th is the last CSA member potluck of the season, and your chance to choose a pumpkin out of the field. Check this week’s member email for further details.
We had our first frost warning last week. We decided not to take any chances and harvested the last of the peppers. There were quite a few out there, so we’ll still be sharing them with you from storage. Though the frost didn’t materialize, Jeff did get the pepper area quickly prepped and sown into cover crop. Sowing cover crop is perpetually at the top of the “To Do” list at this point in the season. We also endeavored to make some progress on our potato harvesting. This time of year we begin to run low on storage totes and cooler space, so it’s a delicate dance of what’s to be harvested and when. As we’re trying to gt the potatoes out of the ground, we hope to get our garlic and overwintering onions in the ground. We hear there’s a good rain headed this way by the weekend and we’re looking forward to it!
Enjoy the vegetables and we’ll see you next week!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Risotto with Butternut Squash, Leeks, and Basil
- 3 tablespoons olive oil, divided
- 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
- 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
- 1 tablespoon chopped fresh thyme
- 2 cups arborio rice
- 4 14-ounce cans (or more) vegetable broth
- 1 cup chopped fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.
From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Risotto-with-Butternut-Squash-Leeks-and-Basil-362289
Broccoli, Red Pepper, Cheddar Chowder
- 1 small head broccoli (1/2 pound)
- 1 large boiling potato (1/2 pound)
- 1 large onion, chopped
- 1 red bell pepper, cut into 1/2-inch pieces
- l large garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Broccoli-Red-Pepper-and-Cheddar-Chowder-105893
- 1 chopped head of celery
- 1 chopped large waxy potato
- 1 chopped medium onion
- 1 stick unsalted butter
- 3 cups low sodium chicken broth
- 1/4 cup fresh dill
- 1/2 cup heavy cream
- Celery leaves
- Olive oil
- Flaky sea salt
Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Celery-Soup-51246210