winter csa share – week 2

winter csa week 2

Welcome to the 2nd week of the Pitchfork & Crow Winter CSA!

Here’s what’s in the share:

  • Mizuna & Arugula Mix
  • Garlic
  • Celery
  • Carrots
  • Sunchokes (aka Jerusalem Artichokes) – These are roots of a sunflower variety.  We enjoy them shredded and sauteed but they’re good roasted and in soups too.  Please note that they contain high levels of the carbohydrate inulin, which is difficult for some folks to digest.
  • Bok Choy
  • Savoy Cabbage
  • Leeks
  • Brussels Sprouts – a purple stalk and a green stalk
  • Pie Pumpkin
  • Carnival Winter Squash
  • Dried Apples – I’m thinking these Dried-Apple Stack Cakes are in our future.


We’re nearing the Winter Solstice, the shortest day of the year and the official start of winter.  This is always a reflective time of the year for us.  Perhaps it’s due to the natural change in seasons and the transition into a new year.  Or perhaps we just have more time to spend contemplating things near the woodstove.

Thinking about the past growing season and making plans for the one to come, we’re especially thankful this year.  We feel so very lucky to be doing this work.  The support of CSA members is especially heartening as we continue to grow into our roles here on the farm and figure out just what we’re doing here.

Taking a walk through the farm this morning, I was struck by just how much life is out there.  So many vegetables hanging on through the cold and wet.  Evidence of rodents in the field edges.  A burst of pheasants from the Brussels sprout beds.  And seeds!  Many plants are past their prime eating, but some have gone to seed and are waiting for warmer weather to grow again.  So much life out there, so much hope.

the viewIt’s hard to take a walk through the farm without thinking of the work to be done.  We’ve been working at a slower pace the past couple of weeks, but there are many projects yet to be accomplished before the routine of the next season begins.  Jeff has been busy with tractor and implement maintenance, and it continues.  I’ve been getting in computer time with website updates and year-end accounting tasks.  In the coming weeks we’ll be keeping busy with fence building, t-post removal, and crop planning.  A good mix of physical and mental labor.

We hope winter is treating you well and that you’re able to spend some time reflecting on things in a cozy spot too.

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Jeff Bramlett and Carri Heisler


Here are a few recipes to get you inspired:

Jerusalem Artichoke and Arugula Salad with Parmesan

  • 2 tablespoons orange juice
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
  • 1 5-ounce bag arugula
  • 2 ounces Parmesan cheese, shaved

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

From Epicurious via Bon Appétit,


Carrots and Brussels Sprouts

  • 2 tablespoons chopped shallot (from 1 medium)
  • 3 tablespoons unsalted butter, divided
  • 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
  • 1 pound Brussels sprouts, halved lengthwise
  • 1/3 cup water
  • 1 tablespoon cider vinegar

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

From Epicurious via Gourmet by Ian Knauer,


Pumpkin Agnolotti

  • 1/2 cup pumpkin purée
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • 1/8 teaspoon sugar
  • 1/4 teaspoon lemon zest
  • Salt and pepper
  • 18 round or square wonton wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 1/4 cup crème fraîche
  • Pumpkin seeds, toasted and shelled

Mash pumpkin purée, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt and pepper. Arrange wonton wrappers on a work surface. Brush edges with lightly beaten egg. Place 1 teaspoon filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.

Melt butter with crème fraîche in a sauté pan. Add ravioli and 2 tablespoons pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan and pumpkin seeds (pepitas).

From Epicurious via Bon Appétit by Clayton Chapman,