Welcome to the 1st week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

• Onion Scapes – These are the immature flower stalks of overwintered leeks.  Grilled or sauteed, they’ll add flavor to any dish.  Check out this blog post for more info and grilling inspiration!
  
• Salad Mix
• Leek
• French Breakfast Radishes
  
• Parsley – We treat parsley like a cooking green.  It’s great sauteed with scrambled eggs!
  
• Bok Choy
  
• Hakurei Salad Turnips – We love these raw, but we’ve heard surprisingly good reviews of roasting them too!
  
• Spinach – We’ve been eating spinach in cheese quesadillas with a little creamy dressing.  Mmmm!
  
• Snap Peas
  
• Pea Shoots – Raw or wilted, these add a little spring goodness to any dish.
• Popcorn – This week’s popcorn has me remembering my elementary school’s popcorn machine that would be brought out for carnivals and read-in days.  What could be better than a bag of fresh popcorn and a whole day to read?  These days we make our popcorn on the stove, but you could put some in a paper bag and microwave it if that’s more your style.
  
• Strawberries – Just a taste this week, but hopefully the first of many weeks to come!
  

Welcome to the sixth season of the Pitchfork & Crow Summer CSA!  We’re  so glad you’ve decided to join us for the next 27 weeks of eating seasonally.  We’re excited to welcome back returning members and to welcome many new members to the group.

Everyone should have received an email from us this past week with a link to the CSA Member Resources page where you’ll find CSA member details, tips, and important dates, including those for this season’s upcoming on-farm events.  Please be sure to add those dates to your calendar for future reference.  Also, be sure to let us know if you didn’t receive the reminder email and we’ll get you added to the list.

In future newsletters we’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown.  We’ll also always include a few recipes for combinations of that week’s share items.  You can find this week’s recipes at the bottom of this page.  Need more suggestions?  We have an archive of recipes on our Recipe page if you need further inspiration and you can always join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.

As we begin the Summer CSA season, we hope you’re excited for the adventure ahead.  The greens of the spring will inevitably give way to the fruits of the summer over time and hopefully we’ll have a few surprises along the way.  Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically.  We leave you with this first share of the season, knowing you will create and eat good food.

Let’s get this season started!

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

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Soba with Pea Shoots, Shiitake Mushrooms, and Leeks

• 4 small leeks, white and pale green parts only, halved lengthwise, sliced  thin crosswise, washed thoroughly, and patted dry (about 1 1/2 cups)
• 3 tablespoons vegetable oil
• 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
• 4 scallions, sliced thin  (or use onion scapes!)
• 2 tablespoons soy sauce, or to taste
• 2 teaspoons rice vinegar, or to taste
• an 8- or 9-ounce package soba (buckwheat noodles)
• 1/2 pound pea shoots, washed well and spun dry

In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.

In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.

In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.

From Epicurious, via Gourmet, http://www.epicurious.com/recipes/food/views/soba-with-pea-shoots-shiitake-mushrooms-and-leeks-12060

.

Sliced Baguette with Radishes and Anchovy Butter

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 anchovy fillets, finely chopped
• 2 tablespoons chopped fresh chives
• Coarse kosher salt
• 16 1/2-inch-thick diagonal slices baguette
• 10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
• Additional chopped fresh chives (for garnish)

Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

From Epicurious via Bon Appétit by Tasha De Serio, http://www.epicurious.com/recipes/food/views/sliced-baguette-with-radishes-and-anchovy-butter-364610

.

Spinach and Leek Gratin with Roquefort Crumb Topping

• 5 tablespoons butter, divided
• 3 1/2 tablespoons horseradish Dijon mustard, divided
• 2 1/3 cups fresh breadcrumbs from crustless French bread
• 1 cup crumbled Roquefort cheese (generous 4 ounces)

• 3 9-ounce bags spinach leaves

• 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
• 3/4 cup heavy whipping cream

Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.

Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7×11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/spinach-and-leek-gratin-with-roquefort-crumb-topping-232888

.

.