summer csa share – week 24


Welcome to the 24th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Fall Salad Mix – a mix of lettuce, mizuna, arugula, tatsoi, and mild mustards
  • Kohlrabi
  • Broccoli
  • Cauliflower – have you tried cauliflower rice yet? 
  • Cilantro
  • Tomatillos
  • Purple & Green Beans
  • Shishito & Jimmy Nardello Peppers – 10 shishitos & 1 jimmy, we’re coming to the close of pepper season.
  • Red Onion – We’ve supplemented our onion supply with some we’ve purchased from our friends at Adaptive Seeds.  They grow onions, select the best of the best for seed production, and nicely sold the others to us.  Win, win!
  • Fava Bean Leaves – rather than let the season’s eventual cold take out our lovely young volunteer fava bean crop, we decided to share the fava leaves with you.  They can be sauteed like other greens, or used as a basil substitute in fava leaf pesto.
  • Butternut Winter Squash

We’re coming down to the final few weeks of the CSA, which means it’s member survey time!  Please take a few minutes to tell us how the CSA season has gone for you and how we might improve the experience.  Click here to head to the survey.


First off, many thanks to everyone for the help and understanding at last week’s Salem pick-up.  We were rear-ended on our way to the pick-up, which left us both a little fuzzy and rather late.  We appreciate folks chipping in to get things set up quickly once we arrived and dealing with the bare-bones set-up.  We also appreciate the friends who brought us dinner and helped pack-up the box truck.  It’s good to have people when accidents happen, and we thank you for being our people.

In the end we were left with a broken ramp and damaged door on the box truck and minor personal injuries.  It’s been a low key week since the accident as we’ve worked in a little downtime, including plenty of sleep.  Jeff was able to wield his power tools and make the ramp usable, though we’re now working through the insurance process for the necessary fixes.  We’re looking forward to getting things back to normal this week.


Over the weekend we began work on building out a shop in the pole barn we built this past winter.  Jeff is looking forward to organized tool storage and dry space for small projects.  First step was adding a floor and we quickly learned all about floor joists, joist hangers, and subfloor materials.  After planning and executing, we’ve got the floor built out and covered.  This week we’ll work on walling off the space and building sliding doors.  It’s been a while since Jeff had a proper shop space and the progress is exciting!

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:

Tomatillo-Braised Chicken Thighs

12 ounces tomatillos (about 5 medium), husks removed

6 garlic cloves
1 medium jalapeño pepper, halved and seeded (maybe try a shishito or two for a milder option)
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.

Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.

From MyRecipes via Cooking Light by Adam Hickman,


Roasted Kohlrabi and Butternut Squash

  • 4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 lb butternut squash
  • Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.

Cooks’ note:
Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

Baked Italian-Style Cauliflower

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s)
2 ounces pitted kalamata olives, coarsely chopped
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

2. Preheat broiler.

3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

From MyRecipes via Cooking Light by Julianna Grimes,

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