Welcome to the 2nd share of the Pitchfork & Crow CSA!  Here’s what’s in the share this week:

• Carrots
  
• Rose Finn Apple Fingerling Storage Potatoes – From last year’s crop, you’ll want to eat these sooner than later.
  
• Salad Mix – lettuce mixed with a little red-stemmed spinach
• Miznua – a mild, kale-like green, great for sautéing or eaten fresh
  
• Hakurei Salad Turnips
  
• Red Ursa Kale or Storage Cabbage
  
• 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
  
• Spring Bunching 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.

I’d hoped to write a longer newsletter update about the winter/spring weather and the current state of the farm.  Unfortunately a computer issue has come up and now I only have time for a quick hello.  We’ve been busy on the farm this past week, trying to keep up with the weeds and catch up on the planting that has been consistently pushed due to the very rainy spring weather.  We finally got the peppers, outdoor tomatoes, eggplant, melons, summer squash,  cucumbers, and leeks in the ground this past weekend.  It’s beginning to finally look like summer might arrive on the farm after all.

The wet weather of March and April means we’re currently trying to put together these first shares from spring planted greenhouse crops and overwintered storage items.  Hopefully the crops will catch up with the CSA calendar before too long and we’ll have a more diverse selection.  For the meantime, enjoy the peas and greens of spring and know that we’re working our very hardest to grow your future vegetables.

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:

Spiced Fillet of Beef with Mizuna Salad

1. For beef
   • 2 teaspoons whole black peppercorns
   • 2 1/2 teaspoons cumin seeds
   • 2 1/2 teaspoons coriander seeds
   • 2 teaspoons dried hot red pepper flakes
   • 4 teaspoons kosher salt
   • 3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
   • 2 tablespoons vegetable oil
2. For salad
   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 teaspoons fresh lemon juice
   • 1 teaspoon minced shallot
   • 1/4 teaspoon salt
   • 4 ounces mizuna or baby arugula, trimmed

For beef:

Preheat oven to 425°F.

Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.

Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.

Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

Make salad and slice beef:

Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.

Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/spiced-fillet-of-beef-with-mizuna-salad-107005

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Fingerling Potato Salad

• 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 9 tablespoons (or more) extra-virgin olive oil, divided
• 2 tablespoons brown mustard seeds
• 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼” slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.

Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

From Epicurious via Bon Appétit by Sara Dickerman, http://www.epicurious.com/recipes/food/views/fingerling-potato-salad-366411

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Glazed Hakurei Turnips

• 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

From Epicurious via Bon Appétit by Anita Lo, http://www.epicurious.com/recipes/food/views/glazed-hakurei-turnips-368274

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