Welcome to the 17th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

• Basil
  
• Peacock Kale
• Salad Mix
  
• Carrots
  
• Cauliflower
• Red Cabbage
• Mixed Roasting Peppers
• Garlic
  
• Cucumbers – choose from lemons and salt & pepper picklers
• Summer Squash
• Tomatoes – Pints of cherries and a slicer
• Bartlett Pears

Over the weekend Jeff celebrated his 45th birthday with a small family dinner, a day on the river with his canoe and bow, and apple pie.  It was a lowkey weekend for such a big birthday, but I think it was a good one in the end.  Birthday milestones like this always make me a little reflective and this one is no different.  Mostly I can’t help but be grateful for Jeff and the constant hard work he puts in on the farm.  I couldn’t ask for a better farming partner and know that without his dedication and willingness to push through, this farming venture wouldn’t be possible.  He works hard to feed us all the best food we can grow, so next time you see him give him a high five and a thanks.  Happy birthday Jeff!  Here’s to many more!

On the farm this week of course we irrigated crops, cultivated crops, harvested and washed and distributed vegetables, sowed some seeds, and generally maintained things.  Big news is that we finished the potato harvest!  We grew 8 different varieties of potatoes this year and brought in around 3 tons (yes, 6,000 pounds!) all told.  We’re excited to get the potato ground into some cover crop for the winter and to have all the potatoes in storage, safe from hard freezes and marauding rodents.  Plus, no digging potatoes out of muddy fall and winter fields this year!  Hurrah for that!

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

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale

• 2 teaspoons olive oil
• 4 ounces bacon (about 4 strips), sliced crosswise into 1/4″ strips
• 2 shallots, thinly sliced
• 1/3 cup dry white wine
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped rosemary
• 1 (14-ounce) can diced tomatoes
• 1 cup homemade chicken stock or low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 rotisserie chicken, cut into 8 pieces
• 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
• Crusty bread, for serving

Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8–10 minutes.

Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.

From Epicurious by Anna Stockwell, http://www.epicurious.com/recipes/food/views/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale

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Roasted Cauliflower with Garlic

• 6 lb cauliflower (3 heads), cut into 2-inch-wide florets
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat oven to 425°F.

Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/roasted-cauliflower-with-garlic-105730

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Wilted Red Cabbage and Bell Pepper Slaw

• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon mustard seeds
• 1/2 head red cabbage, shredded (about 3 cups)
• 2 red or yellow bell peppers, cut into 1-inch julienne strips

In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.

Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/wilted-red-cabbage-and-bell-pepper-slaw-12057

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