Welcome to the 6th week of the Pitchfork & Crow Winter CSA!  Here’s what’s in the share:

• Mizuna/Mustards
  
• Rose Finn Apple Fingerling Potatoes
  
• Carrots – Some of the sweetest carrots we’ve ever grown!
  
• Parsnips
• Onions
• Oregon Homestead Winter Squash
  
• Mixed Beets
  
• Leeks
  
• Radicchio/Tatsoi Mix
  
• Arugula
  
• Dried Apples – Dried by Jeff!
  

Summer 2017 CSA Membership Open – The planting plan is set, the seeds have arrived, and we’re in it for another season!  We’d love for you to join us for 27 weeks of Summer & Fall vegetables from May through November.  All the details and a link to the sign-up form can be found over on the Summer CSA page.

If April showers bring May flowers, what do February showers bring besides a flooded propagation house?  Standing in eight inches of water while watering tiny spinach plants was rather comical this past week.  We’re thankful for a few dry days that helped the water drain away and made it possible to get the prop house officially in order, including new tables!  Hopefully all the water that fell on the farm over the last couple of weeks is filtering down, down, down to re-charge our aquifer for summer irrigation season, which will be here before we know it.

We’ve begun sowing seeds in the only dry space available, inside field houses!  This time of year we’re especially thankful for that space, allowing us to get our hands dirty while staying out of the wet fields.  We’ve kicked off the planting year with spinach, carrots, peas, mizuna, arugula, and some early potatoes.

We’ve also begun starting seeds to be transplanted later including onions and tomatoes and some lettuce and bok choy.  We’re back into the weekly propagation season, and it’s good to be starting seeds and focused on the harvests ahead.  The prop house will be full up before too long.

The fields are still full of plenty of food as we continue our journey through the winter CSA months.  This week’s radicchio and leeks and parsnips and carrots are a testament to winter growing.  Fantastically sweet vegetables that have been waiting through snow and ice and rain in the field for their harvest day!  We’re also on the cusp of rapini season and the purple sprouting broccoli is just starting to form purple buds of broccoli goodness.  It looks like we’ve made it through the darkest days of winter and spring is on the way.

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler and Jeff Bramlett

.

Here are a few recipes to get you inspired:

Roasted Carrots and Parsnips with Citrus Butter

• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 2 tablespoons extra-virgin olive oil

Preheat the oven to 425°F.

In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.

Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached—looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.

On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.

When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

From Epicurious by Cal Peternell, http://www.epicurious.com/recipes/food/views/roasted-carrots-and-parsnips-with-citrus-butter-51262740

.

Linguine with Leeks, Radicchio, and Walnut Pesto

• 8 ounces linguine
• 4 tablespoons extra-virgin olive oil, divided
• 4 cups thinly sliced leeks (including some dark green parts)
• 1/2 cup (packed) fresh Italian parsley leaves
• 1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
• 1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
• 2 teaspoons fresh lemon juice
• 2 cups thinly sliced radicchio

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes. Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper. Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and shaved Parmesan.

From Epicurious via Bon Appétit Test Kitchen, http://www.epicurious.com/recipes/food/views/linguine-with-leeks-radicchio-and-walnut-pesto-240685

.

Winter Squash and Chicken Stew with Indian Spices

• 2 teaspoons olive oil
• 6 chicken thighs, skin removed
• 1 1/3 cups chopped onion
• 3 garlic cloves, minced
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 4 cups 1-inch pieces peeled butternut or acorn squash
• 2 cups 1-inch pieces peeled russet potatoes
• 1 cup canned low-salt chicken broth
• 1 14 1/2- to 16-ounce can diced tomatoes with liquid
• 2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/winter-squash-and-chicken-stew-with-indian-spices-876

.

.

.