Welcome to the 1st share of the Pitchfork & Crow Winter CSA!  Here’s what’s in the share this week:

• Pea Shoots – greens from pea plants, these taste a bit like peas.  You can eat them fresh or saute them.  See a couple of recipes at the end of the newsletter.
  
• Kennebec Yellow Storage Potatoes – From last year’s crop, you’ll want to eat these sooner than later.
  
• Salad Mix
• Overwintered Cauliflower – Planted last August!
  
• Hakurei Salad Turnips
  
• Red Ursa Kale
  
• Leeks – Some of these leeks include the scape as they beginning to go to seed.  The scape is a tasty spring treat that you can eat, preparing like the rest of the leek.
  
• Sugar Snap Peas
  
• Bok Choy
  
• Spring Onions – Like the leeks, some of these onions include the scape as they’re beginning to go to seed.  You can eat the greens and the scape, though the scape may take longer when cooking.
  

Welcome to the eighth season of the Pitchfork & Crow Summer CSA!  We’re  so glad you’ve decided to join us for the next 27 weeks of eating seasonally.  We’re excited to welcome back returning members and to welcome many new members to the group.

Everyone should have received an email from us this past week with a link to the CSA Member Resources page where you’ll find CSA member details, tips, and important dates, including those for this season’s upcoming on-farm events.  Please be sure to add those dates to your calendar for future reference.  Also, be sure to let us know if you didn’t receive the reminder email and we’ll get you added to the list.

In future newsletters we’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown.  We’ll also always include a few recipes for combinations of that week’s share items.  You can find this week’s recipes at the bottom of this page.

Looking for more recipe suggestions? 

• Check out the archive of recipes on our Recipe page.
• Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
• Even more recipes plus storage information and more over on the P&C CSA Member App/Website.  You can find all the details the CSA Member App page.

As we begin the Summer CSA season, we hope you’re excited for the adventure ahead.  The greens of the spring will inevitably give way to the fruits of the summer over time, and hopefully we’ll have a few surprises along the way.  Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically.  We leave you with this first share of the season, knowing you will create and eat good food.

Let’s get this season started!

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:

Teriyaki Steak Skewers with Asian-Style Greens

• 14 oz (400g) lean diced steak, with fat trimmed
• 1 large bok choy, shredded
• 1 large handful of kale, shredded
• 1 spring onion, sliced
• 1/2 cucumber, deseeded and diced
• 1 tbsp sherry vinegar
• 1 tsp olive oil
• 1 tsp soy sauce
• 1 red chile, deseeded and thinly sliced (optional)

For the marinade:

• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey

Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.

Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.

Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.

Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

From Epicurious via Clean Eating Alice by Alice Liveing, http://www.epicurious.com/recipes/food/views/teriyaki-steak-skewers-with-asian-style-greens

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Soba with Pea Shoots, Shiitake Mushrooms, and Leeks

• 4 small leeks, white and pale green parts only, halved lengthwise, sliced  thin crosswise, washed thoroughly, and patted dry (about 1 1/2 cups)
• 3 tablespoons vegetable oil
• 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
• 4 scallions, sliced thin (use spring onions instead)
• 2 tablespoons soy sauce, or to taste
• 2 teaspoons rice vinegar, or to taste
• an 8- or 9-ounce package soba (buckwheat noodles)
• 1/2 pound pea shoots, washed well and spun dry

In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.

In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.

In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/soba-with-pea-shoots-shiitake-mushrooms-and-leeks-12060

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Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

• Nonstick vegetable oil spray
• 1/4 cup Asian sweet chili sauce*
• 3 tablespoons soy sauce, divided
• 2 tablespoons finely grated peeled fresh ginger, divided
• 6 6-ounce salmon fillets with skin
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 8 ounces sugar snap peas, trimmed
• 1 1/2 tablespoons Chinese rice wine or dry Sherry
• 3 cups pea tendrils** or pea sprouts** (about 6 ounces)
• 1 teaspoon Asian sesame oil

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

From Epicurious via Bon Appétit by Ivy Manning, http://www.epicurious.com/recipes/food/views/salmon-with-sweet-chili-glaze-sugar-snap-peas-and-pea-tendrils-358190

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