Summer CSA Share – #20

Welcome to the 20th share of the Pitchfork & Crow CSA!  Here’s what’s in the share this week:

  • Carrots
  • Mixed Eggplant
  • Cauliflower
  • Broccoli
  • Yellow Onion
  • Jimmy Nardello SWEET Peppers
  • Collards
  • Mixed Tomatoes – slicers and mixed pints
  • Mixed Beans – Green filet beans and purple striped dragon’s tongue
  • Gill’s Golden Pippin Acorn Winter Squash
  • Pears – Depending on your softness/ripeness preference, you may want to let these spend some time on your counter top.

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.

a hoverfly on a strawflower (left) and this week’s mixed beans (right)

The Final Farm Visit is scheduled for this 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.  If the wind picks up we’ll break out the kites.  The event will go on rain or shine, but we’ll plan to set-up under cover if the rain is threatening to dampen the day.  Click here to head to the event page for all the details.

Somehow we’ve made it to October.  The dubious start to this season had us wondering what things would look like this fall, but the weather did its thing and we did our thing and the vegetables did their thing.  Although we can see where we’ve failed along the way this season, beyond our doubts from those early days there are vegetables to be had!  Just seven more veggie packed weeks until Thanksgiving and we all have to reacquaint ourselves with winter farmer’s markets, other winter CSAs, and (gasp) the produce section of the grocery store.  Let’s enjoy the seasonal bounty while we’ve got it.  Hope to see you all Saturday at the farm.

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:

Tangy Eggplant, Long Beans, and Cherry Tomatoes with Roasted Peanuts

  • 1 1/2 tablespoons Asian fish sauce (preferably naam pla)
  • 4 teaspoons sugar
  • 2 teaspoons fresh lime juice
  • 1/2 pound long thin Asian eggplants (about 2)
  • 1/2 teaspoon vegetable oil
  • 1/2 pound long beans or other green beans
  • 10 cherry tomatoes
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon roasted peanuts

In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.

Preheat broiler.

Cut eggplants crosswise into 1/2-inch-thick slices. Lightly brush a small baking pan with some oil and arrange eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total. Add eggplant to fish-sauce mixture and toss.

Have ready a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water 2 minutes. Drain beans and transfer to ice water to stop cooking. Drain beans well and add to eggplant mixture. Halve tomatoes and coarsely chop cilantro. Finely chop peanuts. Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.

From Epicurous via


Spiced Carrot Cauliflower Soup

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5 cups warm water
  • 2 tablespoons vegetable bouillon, i like to use organic better than bouillon instead of the cubes
  • 1 head cauliflower, chopped (about 4 cups)
  • 3 cups peeled and chopped carrots (about 8 medium carrots)
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon salt

Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.

Dissolve the vegetable bouillon in the water and add to the pot.

Add the remaining ingredients to the pot and stir to combine.

Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.

Using an immersion blender or standing blender, puree all of the ingredients until smooth.

From Epicurous via Weelicious by Catherine Mccord,


Sauteed Collards

  • 3 pound collard greens, leaves halved lengthwise and stems and center ribs discarded
  • 2 tablespoons vegetable oil

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.

From Epicurous via ,