Welcome to the 1st share of the Pitchfork & Crow Summer CSA! Here’s what’s in the share this week:
- Mixed Spinach
- French Breakfast Radishes
- Butterhead Lettuce
- Yellow Onions – These are the last of the 2017 storage onions. Use them up soon!
- Red Ursa Kale
- Leeks – Some of these leeks include the scape in the center as they are beginning to go to seed. The scape is a tasty spring treat that you can eat, preparing like the rest of the leek.
- Sugar Snap Peas
- Butternut Winter Squash – Some of the winter squash has been stored well enough to keep enjoying it into the spring. The flavor of this butternut is amazing!
- Tomato Plants – Although our tomatoes have been in the ground for over a month, I potted up the extras and they’ll be available at this week’s pick-up.
Welcome to the ninth season of the Pitchfork & Crow Summer CSA! We’re so glad you’ve decided to join us for the next 25 weeks of eating seasonally. We’re excited to welcome back returning members and to welcome several new members to the group.
Most of you know we’ve scaled back the CSA this season, as Jeff has taken an off-farm job. Although he’s been helping out on the farm some, you won’t be seeing him at pick-ups this year as he’ll be at work. I’m looking forward to getting back into the swing of pick-ups and seeing everyone each week.
Everyone should have received an email from us this past week with a link to the CSA Member Resources page where you’ll find CSA member details, tips, and important dates, including those for this season’s upcoming on-farm events. Please be sure to add those dates to your calendar for future reference. Also, be sure to let us know if you didn’t receive the reminder email and we’ll get you added to the list.
In future newsletters I’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown. I’ll also always include a few recipes for combinations of that week’s share items. You can find this week’s recipes at the bottom of this post.
Looking for more recipe suggestions?
- Check out the archive of recipes on our Recipe page.
- Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
- Even more recipes plus storage information and more over on the P&C CSA Member App/Website. You can find all the details the CSA Member App page.
As we begin the Summer CSA season, we hope you’re excited for the adventure ahead. The greens of spring will inevitably give way to the fruits of summer over time, and hopefully we’ll have a few surprises along the way. Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically!
Let’s get this season started!
Enjoy the vegetables!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Sauteed Radishes and Sugar Snap Peas
- 3 1/2 pounds sugar snap peas, strings removed
- 6 tablespoons (3/4 stick) butter
- 20 radishes (from 2 bunches), sliced 1/8 inch thick
Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
Transfer vegetables to bowl; serve.
From Epicurious via Bon Appétit, https://www.epicurious.com/recipes/food/views/sauteed-radishes-and-sugar-snap-peas-101405
Leek, Potato, and Sausage Soup
- 1/4 teaspoon cuminseed
- 1/4 teaspoon caraway seeds
- the white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
- 1 tablespoon unsalted butter
- 2 cups low-salt chicken broth
- 1 small boiling potato (about 1/4 pound)
- 1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
- 1 tablespoon heavy cream
- 1/4 cup thinly sliced fresh spinach leaves (about 4)
In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
From Epicurious via Gourmet, https://www.epicurious.com/recipes/food/views/leek-potato-and-sausage-soup-11477
Butternut Squash and Kale Strata with Multigrain Bread
- Preheat oven to 425 degrees F and butter a 9- by- 13-inch baking dish. On a rimmed baking sheet, toss squash with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until squash is just tender. Reduce oven temperature to 325 degrees F.
- Meanwhile, in a large skillet, heat 2 tablespoons of oil. Add sliced onions, season with salt, and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape onions into a bowl.
- In same skillet, heat remaining 1 tablespoon of olive oil until shimmering. Add kale, garlic, crushed red pepper, and 1 teaspoon of thyme and season with salt. Cook over moderately high heat, tossing, until kale is wilted and just tender, about 5 minutes. Scrape kale into bowl with cooked onions.
- In a medium saucepan, melt 2 1/2 tablespoons of butter. Add chopped onion and remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from heat and whisk in cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper, and remaining 1 1/2 cups of milk. Let béchamel cool.
- Beat eggs into cooled béchamel in saucepan. Pour into a bowl, add bread and vegetables, and mix well. Pour strata mixture into prepared baking dish and let stand for 30 minutes, pressing down bread occasionally.
- Bake strata for 55 minutes to 1 hour, until almost set. Increase oven temperature to 475 degrees F. Sprinkle Parmigiano on strata and bake for about 10 minutes more, until top is lightly browned. Let strata stand for 15 minutes before serving.