Welcome to the 18th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

• Mixed Cauliflower
  
• Broccoli
• Yellow Onions
• Cucumbers – slicers and Salt & Pepper picklers
  
• Mixed Summer Squash – choose from Dark Star zucchini and yellow pattypan summer squash
  
• Tomatillos
• Sweet Corn
• Cilantro
  
• Poblano Peppers
  
• Jalapeno Peppers
• Cherry Tomatoes
• Bartlett Pears
  

CSA Members: We hope we’ll see you at the farm this Saturday for the fall farm visit!  Rain or shine!  Look for all the details in this week’s member email.

October may be my favorite time of year on the farm.  The air has a crispness to it and the clouds have returned, and with them thoughts of rainstorms!  The long days of summer are behind us as the days shorten towards the winter ahead.  It’s the crunchy leaves, return of the mud, moody sky, bring in the harvest in-between season.  And I love it!

Jeff had endeavored to bring in the potatoes for storage before the rains really set in, and he did it!  Admittedly I helped at times but he was the force behind the great potato harvest of 2018 and I appreciate the help!  As he focused on the spuds over the last couple of weeks I worked on bringing in the dry corn, dry beans, and finishing up the bulk of the planting for the season.  The  field houses are filling up with late fall and early winter greens and we’re down to the final plantings of the season.  Garlic, overwintering onions, and fava beans will all find a spot in the field soon to round out the season’s plantings.   Not to worry though, there are seven more weeks of shares so there are plenty of vegetables to be had this season.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

.

Here are a few recipes to get you inspired:

Chicken Burritos with Poblano Chiles and Corn

• 3 tablespoons olive oil
• 3 medium-size fresh poblano chiles, seeded, chopped (about 1 1/2 cups)
• 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
• 1 3/4 teaspoons ground cumin
• 1 3/4 teaspoons chili powder
• 3/4 cup bottled red taco sauce
• 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
• 6 burrito-size flour tortillas
• 2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
• 1 cup chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles; sauté until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. sauté until chicken is almost cooked through, 2 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; sauté until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.

Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/chicken-burritos-with-poblano-chiles-and-corn-241890

.

Charred Tomatillo Chermoula

• 2 pounds small tomatillos, husks removed, rinsed
• 2 tablespoons plus 1/3 cup olive oil
• Kosher salt
• 1 (2)-inch piece ginger, peeled, coarsely chopped
• 1 jalapeño, thinly sliced
• 3 garlic cloves
• 2 cups coarsely chopped cilantro
• 1 teaspoon ground cumin

Prepare a grill for medium heat. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill, turning occasionally, until flesh is jammy and skins are blackened and blistered, 15–20 minutes. Transfer to a sieve set over a bowl and let cool; discard liquid that has drained off into bowl.

Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.

From Epicurious.com via Bon Appétit by Samin Nosrat, https://www.epicurious.com/recipes/food/views/charred-tomatillo-chermoula

.

Chickpea Curry with Roasted Cauliflower and Tomatoes

• 1/2 head cauliflower (about 1 pound), trimmed and cut into florets
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 1/2 pints cherry tomatoes
• Coarse salt and freshly ground pepper
• 1 large yellow onion, cut into medium dice
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon plus 1 teaspoon curry powder
• 3 cups cooked chickpeas, drained and rinsed
• 2 1/2 cups baby spinach
• 1 tablespoon chopped fresh cilantro leaves

1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.

2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.

3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.

4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

From Epicurious.com via Meatless, https://www.epicurious.com/recipes/food/views/chickpea-curry-with-roasted-cauliflower-and-tomatoes-51190620

.

.