Welcome to the 16th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:
- Kennebec Potatoes
- Salad Mix
- Jalapeno Peppers
- Jimmy Nardello SWEET Peppers
- Cucumbers – choose from slicers and picklers
- Summer Squash
- Tomatoes – Pints of cherries or a slicer
Winter CSA Update: Many thanks to all the folks who have already signed up! After just a week we’re already half full for the upcoming Winter CSA season. Thinking about joining us? You can get all the details on the Winter CSA page.
September arrived and fall came with it. The weather this week has been much more pleasant for field work. The cooler temperatures and handful of rain showers were a welcomed change from 90 degree days. We can feel the growing season beginning to slowly wrap up. The seeding is more manageable; the transplanting limited; the powdery mildew is starting to spread in the winter squash and it won’t be too long before we’re bringing in the season’s harvest. The frantic pace of summer has eased and we’re looking forward to the end of season clean-up and organization sessions after the hurried growing season. There’s cover crop to sow, crops to harvest, a couple of barns to organize efficiently and greenhouses to prep for winter. While we’ve still got plenty of work and food growing left to wring out of this season, we’re feeling good about getting it done.
This past week we kept at the usuals: irrigation, harvests, weeding, groundwork, seed sowing. We hired a third super part-time employee to learn the ropes before we lose an employee to the start of the school year. It’s amazing what you can accomplish with 5 people in the field at once and together we hoed overwintering crops, harvested the last of our onions, harvested Asian pears, and dug half of our potatoes. The coolers are filling with food! We’re already trying to figure out just where to put everything. This has been a unique growing season, and it’s especially nice to see the ‘fruits of our labor’ coming in from the field.
Enjoy the vegetables and we’ll see you next week!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Collard Potato Salad with Mustard Dressing
- 2 pounds small red potatoes, scrubbed
- 1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
- 2 tablespoons Dijon-style mustard
- 2 tablespoons red-wine vinegar
- 1/3 cup olive oil
- 6 slices of lean bacon, cooked until crisp, drained, and crumbled
- 3 tablespoons thinly sliced scallion
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.
From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/collard-potato-salad-with-mustard-dressing-11644
Simple Shrimp, Coconut and Eggplant Curry
- Coconut oil
- 1 onion, chopped
- 2 cloves garlic, finely grated
- Thumb-sized piece fresh ginger, peeled and grated
- 1 red or green chili, deseeded (if you like) and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- Sea salt
- Freshly ground black pepper
- 1 eggplant, grated or finely sliced
- 1/4 pound cherry tomatoes, cut in half
- 1 1/4 cups vegetable stock
- 1 cup coconut milk
- 1/2 pound raw tiger shrimp, peeled
- 1 large handful baby spinach
Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
From Epicurious via Cook. Nourish. Glow. by
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce
- 2 tablespoons neutral vegetable oil, such as grapeseed
- 1 cup thinly sliced onion (about 1 small onion)
- 1 cup (1/2″ pieces) zucchini
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
- 2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
- 8 (5-6″) corn tortillas
- 3/4 cup grated Monterey Jack cheese
- Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Heat oil in a 12″ (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.