Summer CSA Share – #19

Welcome to the 19th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Mixed Cauliflower
  • Shallots – A mild allium similar to onions but not as harsh, great raw, cooked, and pickled
  • Cucumbers – slicers and Salt & Pepper picklers
  • Radishes or Salad Turnips
  • Salad Mix
  • Sweet Corn – This is it, the last of the sweet corn for the season.  Enjoy!
  • Parsley
  • Shishito Peppers – Don’t forget, 1 in 10 can be hot.
  • Mixed Sweet Peppers
  • Tomatoes
  • Italian Prune Plums
  • Spaghetti Squash

First rainy harvest day of the season meant to-go coffee (top left), pumpkins gathered for the CSA member fall farm day (top right), return of the radishes (bottom left), and beautiful fall farm day (bottom right)

I’d like to start off this week by giving a shout out to all the CSA members who made an appearance at the farm on Saturday.  Many thanks for sharing what turned out to be a beautiful fall day with us!  Cider was pressed, small pumpkins found new homes, dry corn was de-cobbed, and tractor rides were taken.  We had a good time sharing the farm with you for the day and hope you enjoyed it as well.

This week marked the first rainy harvest day of the season.  With the return of the rain comes the return of the mud too.  Thankfully yesterday was a mild, misty sort of rainy day that made for pleasant harvesting and only slightly muddy boots.  The pouring rain and the icy cold days are sure to come eventually, but I appreciate the opportunity to test out the rain gear before then.  Fortunately it looks like the rain has dissipated and I anticipate a couple of dry CSA pick-up days this week.

On the farm it’s time to haul in the winter squash for winter storage.  This is always such a fun project, counting up the literal fruits of our labor.  Surveying the field it looks like it should be a good harvest, but time will tell.  It’s also time to get garlic and overwintered onions in the ground.  This week I’ll be prepping the garlic ground and popping the seed garlic for planting.  We took a year off garlic this past season and it’s nice to be bringing it back.  There is plenty of work to be done on the farm, but it’s especially nice to be getting to these quintessential autumn tasks.  Happy October!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Roasted Cauliflower with Lemon-Parsley Dressing

  • 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

From via Gourmet,


Herby Corn Salad

  • 1/4 cup olive oil
  • 2 tablespoons Sherry vinegar
  • Salt
  • Freshly ground black pepper
  • 1 thinly sliced small shallot
  • 1/2 cup torn fresh herbs (such as dill, mint, and/or chives)
  • 3 cups raw or cooled blanched fresh corn kernels

Whisk 1/4 cup olive oil and 2 tablespoons Sherry vinegar in a large bowl; season with salt and pepper. Add 1 thinly sliced small shallot and 1/2 cup torn fresh herbs (such as dill, mint, and/or chives).

Fold in 3 cups raw or cooled blanched fresh corn kernels; season with salt and pepper.

From via Bon Appétit,


Pickled Peppers with Shallots and Thyme

  • 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
  • 2 large shallots, thinly sliced, separated into rings
  • 2 cups white wine vinegar
  • 1/2 cup sugar
  • 3 tablespoons water
  • 5 fresh thyme sprigs
  • 2 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • Pinch of coarse kosher salt

Place peppers and shallots in medium bowl.

Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

From via Bon Appétit by Molly Wizenberg,