Welcome to the 19th share of the Pitchfork & Crow CSA! Here’s what’s in the share this week:
- Adirondack Red Potatoes
- Napa Cabbage
- Mixed Melons
- Mixed Sweet Peppers
- Brussels Sprouts Tops – a seasonal treat, these are the tops of our Brussels sprouts plants and are a taste of the sprouts before they’ve formed. We top our Brussels to help the plants focus their energy on the sprouts. Cook them like kale or collards.
- Mixed Tomatoes – slicers and mixed pints
- Sweet Corn
- Delicata Winter Squash
P&C Pork Available! – We’re selling halves of pork that will be ready for pick-up mid-October. If you think you might be interested, check out the details here and send us an email if you’d like to reserve a half.
Happy Autumnal Equinox! Well, a few days past the actual equinox, but the sentiment is the same. Fall has officially arrived! After such a long, hot summer there were times I wasn’t sure it would actually happen. The nights are beginning to grow longer, the air has that crisp fall feeling, and the temperatures seem to have chilled out enough for pleasant field work. It’s the overlap season, time to make the big switch from summer squash to winter squash, from cucumbers to hardy leafy greens.
With the arrival of Autumn comes the final CSA member farm visit. The Fall Farm Visit is scheduled for Saturday October 7th from noon-5pm. It will be open house style, with a potluck lunch to kick things off. We’ll have apples ready for cider pressing, farm tours, and pumpkins to pick from the pumpkin patch. Click here to head to the event page for all the details.
Enjoy the vegetables and we’ll see you next week!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Roasted Root Vegetables
- 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
- 1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
- 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
- 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
- 1 head of garlic, cloves separated, peeled
- 2 tablespoons olive oil
Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
From Epicurous via https://www.epicurious.com/recipes/food/views/roasted-root-vegetables-104833,
Salmon and Corn Chowder with Pancetta and Leeks
- 1/2 pound pancetta,* chopped
- 3 leeks, chopped (white and pale green parts only)
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 5 cups bottled clam juice
- 1 pound russet potatoes, peeled, cut into 1-inch pieces (about 2 cups)
- 2 cups frozen white corn kernels
- 2 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
- 2 cups whipping cream
- 1/2 cup chopped fresh parsley
Cook pancetta in heavy large pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme. Sauté until leeks are soft, about 8 minutes. Add clam juice. Increase heat to high and bring to boil. Add potatoes and corn. Reduce heat to medium and simmer until vegetables are tender, about 12 minutes. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and refrigerate. Cover pancetta and refrigerate. Rewarm pancetta in skillet and bring soup to simmer before continuing.) Stir salmon and cream into soup. Simmer until salmon is just cooked through, about 5 minutes. Discard bay leaves. Stir in parsley. Season with salt and pepper. Sprinkle with pancetta.
Pancetta, an Italian bacon cured in salt, is available at Italian markets, specialty foods stores and some supermarkets.
Pasta with Delicata Squash and Sage-Brown Butter
- 1/2 cup (1 stick) unsalted butter
- 14 large sage leaves
- 1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
- 2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4″-thick half-moons.
- Kosher salt
- Freshly ground black pepper
- 12 ounces thick spaghetti or bucatini
- Thinly shaved Parmesan cheese
Melt butter in a large skillet over medium. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2–3 minutes. Add sage leaves and fry until crispy, 10–15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.
Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.
Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.
Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.
From Epicurous via