summer csa share – week 18


Welcome to the 18th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Basil – Summer is on the way out, and its taking the basil with it.  Enjoy it while it lasts and get some pesto in your freezer for winter!
  • Brussels Sprouts Tops – We top our Brussels sprouts to help encourage the sprouts along.  This is good for the plants and good for you too!  Treat the tops like kale, but with a Brussely flavor.
  • Salad Mix – Jeff’s infamous lettuce mix plus a dash of arugula and mild mustards
  • Rose Finn Apple Fingerling Potatoes
  • Cauliflower or Broccoli
  • Napa Cabbage
  • Libesapfel “Love Apple” Pimento Peppers – sweet pimento peppers!
  • Red Onions
  • Sweet Corn
  • Summer Squash
  • Tomatoes Pint of cherries or a slicer
  • Melons
  • Asian Pears

Fall CSA Farm Event Coming Up!  Hopefully you already have your calendars marked for the fall CSA member farm day on Saturday October 1st.  We’ll have cider pressing and farm tours and whatever other shenanigans we can think up.  Check the weekly member email for further details.


The autumnal equinox arrives on Thursday, and the weather this week seems to be right on schedule for the seasonal shift.  This is always a jolting time of year for me.  After the rush of the spring to get all the things done followed by the crush of work and heat of summer, the shift to fall feels like hitting the breaks on a moving train.  The daylight has been decreasing since the solstice and plant growth has become noticeably slower in the cooler temps and fewer hours of light.  The powdery mildew has set into the squash and cucumbers and their days are numbered.  Staying on the planting schedule is as important as ever, but there’s much less of it to be done as we get closer and closer to the end of the growing season.

With the seasonal shift I’ve begun to think about all the empty jars I have on the shelf that should be filled with summery goodness before it’s gone.  Winter’s coming and it will be a lot better if we’ve got a deep stock of canned tomatoes and dried basil to eat from.  In that vein I want to put in a plug in for a unique CSA run by our friends at Lonesome Whistle Farm in Junction City.  They focus on growing grains and beans.  In the late fall they put together a one time pick-up of a diverse selection of grains and beans as a CSA share.  Like other CSAs you commit early and then pick-up your share of the grainy bounty in Portland or Eugene in December.  It’s a great way to support a local farm doing things a little differently and to try a great selection of unique flours, polenta, beans, and popcorn!  You can get the details here.


This past week we said goodbye to one of our employees as she heads back to school at OSU.  We’re thankful for her willingness to show up each week for her ten hours ready to help out with whatever projects we’d thought up, from weeding carrots to harvesting apples.  Not many folks are interested in so few hours and such physical work, but she was a champ and we appreciate the help.  In the week ahead we’ve got more of the same: sowing, weeding, harvesting etc.  At least the weather makes field work a little more pleasant.

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

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Napa Cabbage, Tomato, and Avocado Salad

  • 1 teaspoon finely grated fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (1-pound) Napa cabbage
  • 1 (6- to 8-ounce) firm-ripe avocado
  • 3/4 pound cherry or grape tomatoes, halved

Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.

Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.

Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.

Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.

From Epicurious via Gourmet,


Potato, Corn, and Cherry Tomato Salad with Basil Dressing

  • 2 tablespoons white-wine vinegar
  • 1/2 cup olive oil
  • 1 cup packed fresh basil leaves
  • 2 1/2 pounds small red potatoes
  • the kernels cut from 6 cooked ears of corn
  • 1/2 pound cherry tomatoes, halved

In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

From Epicurious via Gourmet,


Flank Steak with Melon

  • 1 large cantaloupe, peeled, seeded and diced
  • 1 medium red onion, diced
  • 1 cup Italian parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 tablespoon white balsamic (or cider) vinegar
  • 2 tablespoon extra-virgin olive oil
  • 3 pounds flank steaks
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

From Epicurious via SELF ,