Summer CSA Share – #6

Welcome to the 6th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Red Ursa Kale
  • New Potatoes – Don’t forget, these new potatoes are freshly dug and don’t have much of a protective skin so they won’t store as long as other potatoes.
  • Broccoli
  • Mixed Cucumbers – Persian, picklers, and lemon!
  • Hakurei Salad Turnips
  • Parsley
  • Salad Mix – a mix of several lettuces
  • Fresh Torpedo Onions – Sweet red onions from southern Italy
  • Mixed Summer Squash – choose from Dark Star zucchini, Magda cousa, and yellow straightneck summer squash
  • Tomatoes!

Planting the next round of broccoli and cauliflower last Saturday morning (left) and irrigating after planting (right)

As with many things on the farm this week, I’ve just about run out of time to write this newsletter.  It must be July!  I’m headed out to finish this week’s harvest and then it’s on to bagging up salad mix and potatoes, snapping a picture of the share and sending out the member email, loading up the truck, and heading to Salem for tonight’s pick-up.  Things are truckign along here on the farm.  The work of sowing seeds, weeding, irrigating, transplanting, and of course harvests all continue to get done, mostly.

Our new finger weeder set-up for the 1947 Farmall Cub cultivating tractor (left) and this week’s torpedo onions (right)

I finally remembered to get a picture of our new finger weeder set-up on our cultivating tractor.  Finger weeders, as seen above, are taking the small-farming world by storm and I jumped on the bandwagon.  The rubber fingers rotate in between plants, disturbing the weeds that would otherwise be hard to get with a tractor and would need to be hoed out on foot. Jeff was a champ at helping me get them set-up on the tractor.  We found a metal bar at a local metal scrapyard and he cut it and painted it for mounting the brackets.  He then mounted everything to my specifications.  The new rig has been an asset already, I only wish I’d had it earlier in the season.

That’s a glimpse of what we’ve been up to here on the farm.  The week ahead will be all about staying cool and hydrated and keeping everything well irrigated in the fields.  It’s going to be a hot one!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Spicy Lamb Pizza with Parsley-Red Onion Salad

  • 2 garlic cloves, finely grated
  • ¼ cup tomato paste
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon kosher salt, plus more
  • 12 ounces ground lamb
  • All-purpose flour (for dusting)
  • 8 ounces prepared pizza dough, cut in half, room temperature
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • ½ small red onion, thinly sliced
  • 1 cup parsley leaves with tender stems
  • 1 tablespoon fresh lemon juice
  • Crushed red pepper flakes (for serving)

Place a baking sheet on a rack in lower third of oven; preheat to 500°. Mix garlic, tomato paste, cinnamon, cumin, paprika, and ¾ tsp. salt in a large bowl. Mix in lamb.

Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10×8″ oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.

Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.

From Bon Appétit by Andy Baraghani,


New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

  • 1 pound new or other small waxy potatoes, halved if large
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 ounce finely grated Parmesan (about 1 cup), divided
  • Gribiche Dressing (for serving)

Preheat oven to 425°. Drizzle potatoes with oil on a large rimmed baking sheet and toss to coat; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes. Remove potatoes from oven and scatter half of Parmesan over top. Roast until cheese is melted, about 1 minute. Remove from oven and toss just to evenly coat potatoes.

Transfer potatoes to a platter and top with remaining Parmesan; season with pepper. Spoon dressing over top.

From Bon Appétit by Chris Morocco,


Cold Sesame Noodles with Broccoli and Kale

  • 1 large head of broccoli, cut into large florets with some stalk attached
  • 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
  • 1½ teaspoons sambal oelek
  • 1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided
  • ¾ cup vegetable oil, divided
  • 1 teaspoon kosher salt, plus more
  • ¼ teaspoon freshly ground black pepper, plus more
  • 3 scallions, green parts only, thinly sliced, plus more for serving (or torpedo onion tops)
  • 1 3-inch piece ginger, peeled, cut into 1-inch matchsticks
  • 4 cups chopped  kale leaves
2 10-ounce packages fresh ramen noodles or two 3-ounce packages dried

Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

From Bon Appétit,