Welcome to the 11th share of the Pitchfork & Crow CSA!  Here’s what’s in the share this week:

• Carrots
  
• Green Cabbage
• Head Lettuce – red butterhead and romaine
  
• Summer Squash – Here’s a fun way to use up some of the longer zucchini.
  
• Mixed Cucumbers – The cukes are on!  Slicers, lemons, and picklers for everyone!
  
• Yellow Onion
  
• Celery – Our first success at celery!
  
• Mixed Filet Beans
  
• Sweet Corn!
  
• Cauliflower
• Mixed Tomatoes – choose from slicers or cherries
  

CSA Members: Did you choose the two-payment option?
Don’t forget that your second CSA payment is due today if you chose the 2-payment option.  For members who started the season from week 1, the second payment is $351.  Send us an email if you have any questions or would like another copy of your invoice.  Thanks!

I keep mentioning that each season brings a unique set of challenges to the farm.  Each season also brings a unique set of achievements.  We’ve tried for years to grow a good celery crop for instance, and this year it looks like we’ve done it.  We hit the trifecta of organic fertilizer, soil tilth, and adequate water and the celery is looking better than ever.  We’ve also got an amazing stand of winter squash that is setting fruit right now.  Winter squash for days!  And a row of jack-o-lantern pumpkins on drip irrigation that may be our most weed-free pumpkin planting ever.  In the midst of such a crazy season, seeing some successes sure helps.

When you can’t quite remember when you last took a day off the farm (was it in March, or April?), it’s probably time to take a day off.  We headed to the coast on Sunday for a little ocean wind and hiking.  This week’s valley temps are setting up to be unspeakable, so a visit to the Pacific seemed just thing to do.  We hiked among the giant sitka spruce trees and we looked in tidepools and saw sea anemones and crabs.  We even drove up to the top of Marys Peak on the return trip to look out over the valley floor and spy the Cascades way out east.  We made it back to the farm in time to trellis some tomatoes to make this week’s harvest a little easier. Now it’s back to the farming.  Stay hydrated this week folks!  The heatwave can’t last forever, right?

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:

Green Beans and Cucumbers with Miso Dressing

• 3 Persian cucumbers or 1/2 English hothouse cucumber
• Kosher salt
• 1 pound green beans, trimmed
• 1 (1 1/2)-inch piece ginger, peeled, finely grated
• 1 serrano or Fresno chile, finely grated
• 1 garlic clove, finely grated
• 1/3 cup unseasoned rice vinegar
• 1/4 cup white miso
• 1/4 cup olive oil
• 1/2 teaspoon toasted sesame oil
• Toasted sesame seeds and sliced scallions (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

From Epicurious via Bon Appétit by Chris Morocco, http://www.epicurious.com/recipes/food/views/green-beans-and-cucumbers-with-miso-dressing

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Cabbage and Carrot Slaw with Walnut Za’atar Pesto

Pesto:

• 3/4 cup walnuts
• 1 garlic clove, finely grated
• 2 ounces aged Gouda, finely grated
• 1 teaspoon za’atar
• 1/4 cup olive oil
• Kosher salt

Slaw and assembly:

• 1/4 cup dried currants
• 1/2 cup whole-milk plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon walnut oil or olive oil
• Kosher salt, freshly ground pepper
• 1/2 small green cabbage, outer leaves removed, very thinly sliced
• 1/2 pound young carrots, shaved lengthwise
• 1/2 cup coarsely chopped fresh parsley
• Za’atar (for serving)

Pesto:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Process walnuts, garlic, cheese, and za’atar in a food processor until nuts are coarsely chopped. With motor running, stream in oil; process until coarsely ground. Season with salt.

Do Ahead

Pesto can be made 1 day ahead. Cover and chill.

Slaw and assembly:

Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.

Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of heavy cream.

Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.

Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za’atar.

From Epicurious via Bon Appétit by Ari Kolender, http://www.epicurious.com/recipes/food/views/cabbage-and-carrot-slaw-with-walnut-zaatar-pesto-56389710

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Corn Fritters with Spicy Zucchini Salsa

• 1 1/2 cups cherry tomatoes, halved lengthwise
• 1 1/2 cups diced zucchini
• 1 medium red onion, diced, divided
• 3 large cloves garlic, finely chopped
• 1 jalapeño chile, seeded and diced
• 1/2 teaspoon sea salt, divided
• 1 1/2 tablespoons extra-virgin olive oil
• Olive oil cooking spray
• 1/2 cup chopped cilantro, divided
• 2 tablespoons fresh lime juice, divided
• 1 cup all-purpose flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon baking powder
• 1 egg
• 2 cups corn kernels (thawed if frozen)

Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

From Epicurious via SELF by Andrea Bemis, http://www.epicurious.com/recipes/food/views/corn-fritters-with-spicy-zucchini-salsa-51188440

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