Summer CSA Share – #7

Welcome to the 7th share of the Pitchfork & Crow CSA!  Here’s what’s in the share this week:

  • Carrots
  • Salad Mix
  • Summer Squash
  • Garlic Scapes – Tender tips but getting woody towards the base, these are the last of the garlic scapes for this season.
  • Carola Yellow New Potatoes – The first of this season’s fresh potatoes!  These are early planted taters from a greenhouse. 
  • Red Ursa Kale
  • Sugar Snap or Shelling Peas – Likely the last week for peas.
  • Sage
  • Broccoli
  • Yellow Onion
  • Strawberries!

Happy 4th of July!  We hope everyone has a fun and safe evening!  Today’s Salem pick-up will happen as normal despite the holiday.  Can’t make it today?  Send a friend or come to the farm tomorrow during the on-farm pick-up between 4-6pm.  Thanks!

digging the first of the season’s potatoes (left) and green tomatoes (right)

Suddenly it’s July!  When did that happen?  After a quick couple of months of planting, weeding, and irrigating this place really looks like a farm.  The first round of corn is beginning to tassel.  Trellising in the tomato house reveals plenty of green fruit.  The irrigation sprinklers are going non-stop.  Summer is here and hopefully summer fruits aren’t far behind.

night planting, third succession of sweet corn in the ground!

On Thursday evening we got a call from the hospital that my mom had been in a car accident.  X-rays revealed she had fractured 3 vertebrae and she was transferred to the Corvallis hospital’s trauma unit.  Although she’s in quite a bit of pain, she’s improving each day and we’re hoping she’ll be discharged to a nursing home soon.  Thankfully my sister lives in Bend and has been able to spend some time here this week helping cover the bases.  This week I’m also thankful for good car insurance, well-trained medical staff (paramedics, nurses, doctors, respiratory therapists, physical therapists, CNAs, imaging and lab techs etc.), and the fact that my mom won’t need surgery.

Jeff’s been a champ, holding down the farm work as I fade between hospital visits and trying to accomplish small farm tasks (Oh, it’s time to start overwintering cauliflower and plant the next round of sweet corn?  Okay!).  He’s keeping everything running and getting things in shape for the upcoming CSA member farm visit on July 15th.  He’s been mowing, tilling, cultivating, irrigating, and keeping the animals watered and fed.  Please give him a break at the pick-ups this week.  He’s picking up the slack in my absence.

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:

Potato Gratin with Sage and Onions

  • 1 tablespoon unsalted butter
  • 2 red onions, chopped
  • 5 garlic cloves, minced (or use garlic scapes)
  • 3 tablespoons chopped fresh sage
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 7 cups)
  • 1 1/2 cups water
  • 1 1/2 cups whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

From Epicurious via Bon Appétit, 



  • 1 10-ounce bunch kale, stems removed
  • 6 carrots, peeled
  • 1 red, yellow, or orange bell pepper, seeded, diced or thinly sliced
  • 1 1/2 cups kale-onaise 

Fit a food processor with a shredder attachment. Process the kale and carrots transferring both to a large bowl. Add the bell pepper and kale-onaise and toss well. Cover and refrigerate at least 1 hour before serving.

From Epicurious via Fifty Shades of Kale by Drew Ramsey, M.D., 


Cold Sesame Noodles with Broccoli and Kale

  • 1 large head of broccoli, cut into large florets with some stalk attached
  • 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided (or use garlic scapes)
  • 1 1/2 teaspoons sambal oelek
  • 1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
  • 3/4 cup vegetable oil, divided
  • 1 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 3 scallions, green parts only, thinly sliced, plus more for serving
  • 1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
  • 4 cups chopped Tuscan kale leaves
  • 2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
  • Torn mint leaves and toasted sesame seeds (for serving)

Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

From Epicurious via Bon Appétit,