Welcome to the 13th share of the Pitchfork & Crow Summer CSA! Here’s what’s in the share this week:
- Bunching Onions
- Mixed Summer Squash – choose from Dark Star zucchini, Magda cousa, and yellow straightneck summer squash
- LaRatte Fingerling Potatoes
- Sweet Corn
- Jimmy Nardello Peppers – Sweet frying peppers that are so good they made Slow Food’s Ark of Taste!
- Poblano Peppers – The classic chile relleno stuffing pepper, these mild chiles are tasty in other dishes too.
- Mixed Eggplant
- Tomatoes – Cherries and Slicers!
- Mixed Melons – Choose from Bozeman Watermelons or Tirreno Tuscan Melons
- Asian Pears
Winter CSA memberships are open! Head over to the Winter CSA information page to get all the details, including a link to the sign-up form.
Back in February I took a leap of faith, opening up the CSA memberships and beginning the planning process for the growing season ahead. We had taken the winter off from farming and had made some important shifts in our lives, most notably that Jeff had taken a full-time job off the farm. As spring drew near I decided to see if I could manage the farm without him.
So far this season has been a lot of trial and error, a lot of learning new skills, a lot of getting out there and getting the job done, and a lot of forgiving myself when things don’t quite go to plan. But the shares have been full and I feel like I’m finding some success with this soloish farming thing thanks to your support.
Now it’s time to look ahead to the next season and take another leap of faith. Winter is on its way and there will be winter vegetables. The winter squash is ripening up, the leeks are growing taller, the Brussels sprouts are sprouting and the Winter CSA is open for limited memberships. Hopefully you’ll consider joining me for another season of local, seasonal, organic vegetables!
Enjoy the vegetables!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Poblano, Potato, and Corn Gratin
- 3 teaspoons olive oil, divided
- 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips
- 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 cup frozen corn kernels, thawed
- 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
- 1 1/2 cups half and half
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
From Epicurious.com via Bon Appétit by Marcela Valladolid, https://www.epicurious.com/recipes/food/views/poblano-potato-and-corn-gratin-357891
Grilled Ratatouille Pasta Salad
- 2 medium zucchini (about 1 1/2 lb.), halved lengthwise
- 1 medium or 2 small eggplants (about 1 lb.), cut into 1″ wedges
- 3/4 cup extra-virgin olive oil, divided
- 2 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 10 oz. penne or casarecce pasta
- 1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1″ pieces
- 8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
- 2 Tbsp. white balsamic or white wine vinegar
- 1 Tbsp. thyme leaves
- 1 cup basil leaves
Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
Cook pasta according to package directions.
Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
From Epicurious.com via Epicurious by Anna Stockwell, https://www.epicurious.com/recipes/food/views/grilled-ratatouille-pasta-salad
Sauteed Corn with Bacon and Scallions
- 1 tablespoon vegetable oil
- 1 1/2 cups cooked fresh corn kernels (cut from about 3 ears)
- 2 scallions, chopped fine
- 2 slices of bacon, cooked and crumbled
- a pinch of dried hot red pepper flakes (or fresh peppers!)
In a non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the corn and the scallions, stirring, for 1 minute. Stir in the bacon and the red pepper flakes and sauté the mixture for 15 seconds.
From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/sauteed-corn-with-bacon-and-scallions-12515