Welcome to the 22nd share of the Pitchfork & Crow CSA! Here’s what’s in the share this week:
- Arugula & Mizuna & Romaine Mix
- Carola Yellow Potatoes
- Liebesapfel Sweet Pimento Peppers
- Mixed Tomatoes – slicers and mixed pints
- Spaghetti Squash
Last Chance for P&C Pork Halves! – We’re selling halves of pork that will be ready for pick-up in a couple of weeks. The on-farm slaughter happened this morning and we’re giving buyer’s names to the butcher tomorrow. If you think you might be interested, check out the details here and send us an email if you’d like to buy a half ASAP.
As we announced last week, we’ve made the big decision to step away from farming and sell the farm. As we wrap up these last weeks of the CSA season we’re also working on wrapping up our lives here on the farm and are focused on the transition of finding the next owner and making the decisions about where we’re headed next. It’s a bittersweet process of endings and beginnings. This moody October weather feels fitting for this moment, with the interspersed dense foggy mornings, days of gorgeous fall sunshine, and rainstorms rolling through.
This is the time of year that we would generally be putting the farm to bed, preparing for the coming winter months, and finishing up the planting season with garlic for next year. Now we find ourselves doing things for the last time. Our last winter squash harvest, our final seeding of cover crop on open ground, the last of the transplanting. Admittedly it’s a little surreal to look around at winter crops, not knowing who might be harvesting the purple sprouting broccoli next spring, or if it will even be harvested or just tilled under. There’s a mix of the things we won’t miss, like the obnoxious turnip weed in the back field, and the things I realize I’ve taken for granted, like having tools and ladders whenever we needed them. This was a big week as we put the farm up for sale. It’s really happening. Now to try our hardest to enjoy these final weeks of the CSA season and our time as your farmers!
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 Cauliflower with Lemon-Parsley Dressing
- 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.
Italian Parsley and Beet Salad
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
- 1/4 small red onion
- 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
- Equipment: an adjustable-blade slicer
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
Spaghetti Squash with Moroccan Spices
- 1 (3 1/2- to 4-pound) spaghetti squash
- 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.