Summer CSA Share – #14

Welcome to the 14th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Broccoli
  • Cauliflower or Broccoli Side Shoots
  • Sweet Onions
  • Mixed Summer Squash – choose from Dark Star zucchini, Magda cousa, and yellow straightneck summer squash
  • Red or Green Cabbage
  • Sweet Corn
  • Cilantro
  • Shishito Peppers
  • Mixed Sweet Peppers
  • Yellow & Green Beans
  • Tomatoes – Cherries and Slicers
  • Mixed Melons – Choose from Bozeman Watermelons, Tirreno Tuscan Melons, or Honey Orange Honeydew
  • Bartlet 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.

a bumblebee working a zinnia (left) geese flying about the Willamette River (right)

With September’s arrival it would seem the season has shifted to autumn right on schedule.  There’s a chill in the morning air and dusk is coming earlier each evening.  These changes have me thinking about the need to stock our pantry shelves.  It’s time to break out the canning pot and preserve what I can of this summer’s bounty.  Our jars of tomato sauce are looking lean.  And while I love the shelf stable qualities of canned food, there’s never enough time for everything so some things, like corn, will be headed straight to the freezer.  Don’t forget you can preserve small batches if you’ve got a backlog of CSA vegetables.  Too many tomatoes or peppers now can mean a tasty meal come December when summer’s fruits are long gone.

With the seasonal shift comes a shift in the To Do list too.  The planting is less, though it is time to sow overwintering onions, and the harvesting is ramping up.  It’s time to bring in the onions and potatoes and dry beans.  Soon enough the winter squash will be headed for storage too.  Harvest season has arrived!  Jeff helped harvest apples over the weekend so we’ll be ready to celebrate the season by pressing cider come October’s CSA farm visit.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Cabbage and Corn Slaw with Cilantro and Orange Dressing

  • 1/3 cup frozen orange juice concentrate, thawed
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup canola oil or vegetable oil
  • 2 (8-ounce) bags coleslaw mix (but you’ll shred your own cabbage)
  • 4 ears of fresh corn, shucked, kernels cut from cob
  • 2 medium carrots, peeled, coarsely grated
  • 1 medium red bell pepper, stemmed, cored, cut into thin strips
  • 6 medium green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

From via Bon Appétit by Pam Anderson,


Paneer and Broccoli Masala

  • 2 tbsp vegetable oil, plus extra if needed
  • 1 pack paneer, around 8 oz, cut into large bite-size pieces
  • 20 fresh curry leaves (optional)
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp peeled and finely chopped fresh ginger
  • 2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 2 tsp ground coriander
  • 1 3/4 cups coconut milk
  • 4 oz (about 1 3/4 cups) broccoli florets
  • 1 tbsp tamarind paste, or to taste
  • Sea salt, to taste
  • Sugar, to taste
  • Small handful of cilantro, to garnish

Gently heat the oil in a saucepan and fry the paneer until it’s golden brown on all sides. Remove from the pan and set aside for later.

Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.

Add a little more oil to the pan if you need to and toss in the mustard and cumin seeds. Once they start sizzling, stir in the turmeric and onion. Allow to soften for a few minutes before stirring in the garlic, ginger and chiles. After a further minute, stir in the tomato paste, garam masala and coriander.

Add a splash of water to the pan and pour in the coconut milk. Bring to a simmer and toss in the broccoli and fried paneer. Stir through the tamarind and simmer for 5 minutes. Taste and adjust the seasoning with salt and sugar. Garnish with the crispy curry leaves and the fresh cilantro before serving with some steamed basmati to mop up the sauce.

From via The Indian Family Kitchen by Anjali Pathak,


Grilled Steak and Mixed Peppers

  • 3 (1″–1 1/2″-thick) strip steaks (about 2 1/2 lb. total), patted dry
  • 2 1/2 tsp. kosher salt, divided
  • 2 1/4 tsp. freshly ground black pepper, divided, plus more
  • 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
  • 1 lb. mini sweet mixed peppers
  • 6 oz. shishito peppers
  • Flaky sea salt

Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.

Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.

Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

From via Epicurious by Anna Stockwell,



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