Summer CSA Share – #12

Welcome to the 12th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Lemon Cucumbers
  • Broccoli
  • Tropea “Torpedo” Onions – fresh red sweet onions
  • Mixed Summer Squash – choose from Dark Star zucchini, Magda cousa, and yellow straightneck summer squash (which accidentally got left out of this week’s photo)
  • Celery
  • Sweet Corn
  • Jalapeno Peppers
  • Green Bell Peppers
  • Tomatillos
  • Tomatoes – Cherries and Slicers!
  • Tirreno Tuscan Melons

There’s been a bit of a reprieve in the hot, hot, hot weather this past weekend.  I’m certainly thankful for the 80 degree harvest day yesterday.  So much nicer to be in the field when it’s not scorching hot.  The weather forecast for the farm suggests we just need to make it through a couple of days in the 90s before the 70s set in for a while.  I’ll take it after so many hot days this summer.  It’s just so much easier to be productive on the farm in cooler weather.

It’s always a push in August to keep planting as the fall and winter months are looming ahead.  The timeline for getting crops in the ground is less and less negotiable each week in the rush to make sure things mature before the daylight wanes and the temperatures drop.  I planted out some overwintering cauliflower last week, alongside the purple sprouting broccoli, in anticipation of sweet spring goodness in April.  Which leads to the question of the Winter CSA, which is where that cauliflower is headed of course.  I think there will be some version of a winter CSA this year but I haven’t nailed down the details just yet.  Hopefully I’ll have more information for you next week.  Until then, enjoy the summer bounty!  Peppers and tomatoes and tomatillos and sweet corn!  Summer at its best!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Green Pico de Gallo

  • 8 ounces tomatillos, husks removed, rinsed, cut into 1/4-inch pieces
  • 1/4 medium red onion, finely chopped
  • 2 jalapeños, seeds removed, finely chopped
  • 2 garlic cloves, finely grated
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped mint
  • Kosher salt

Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.

From via Bon Appétit by Rick Martinez,


Pasta Salad with Tomatoes and Corn

  • 5 tablespoons olive oil
  • 5 tablespoons red wine vinegar
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
  • 1 1/4 pounds plum tomatoes, chopped
  • 8 ounces penne pasta, freshly cooked
  • 1/2 cup grated Parmesan cheese

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

From via Bon Appétit by Katie Morford,


Coconut Zucchini Noodles and Spiced Meatballs

For the spiced meatballs:

  • 1 pound ground pasture-raised lamb
  • 1 tablespoon freshly grated ginger
  • 2 scallions, sliced paper-thin
  • 1 teaspoon ground turmeric
  • 1 tablespoon wheat-free tamari
  • 1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
  • 1 tablespoon lime juice

For the noodles:

  • 2 to 3 tablespoons coconut oil
  • 1/2 cup sliced onions
  • 2 garlic cloves
  • 2 tablespoons minced lemongrass
  • 1 red chile pepper, minced (optional)
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1/4 cup water
  • 1 broccoli crown, cut into small florets (about 2 cups)
  • 3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”
  • Sea salt to taste
  • 1/2 cup roughly chopped fresh cilantro
  • 1 lime, cut into wedges

First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.

Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it’s nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.

Serve with a garnish of cilantro and a squeeze of lime.

From via Clean Eats by Alejandro Junger,