Summer CSA Share – #20

Welcome to the 20th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Mixed Cauliflower
  • Broccoli or more Cauliflower
  • Sweet Onion
  • Cucumber – Last of the cucumbers!
  • Radishes 
  • Collards
  • Magic Molly Purple Fingerling Potatoes – These potatoes are purple inside and out and are said to keep their color even when boiled and are also great roasted.
  • Mixed Eggplant
  • Sweet Corn – This is really the last of the sweet corn for the season.  Enjoy!
  • Mixed Sweet Peppers
  • Tomatoes
  • Candystick Delicata Winter Squash

Jeff helped me plant the garlic by driving the transplanter (upper left), one of the new-to-us varieties of garlic that went into the ground this past week (upper right), collard greens! (lower left), and Carri in the collards (lower right)

Prepping for the CSA has been  a little out of order this week.  While I’m typing this Tuesday mid-morning there is lots of work being done all around the farm as a crew begins the site prep for the installation of a manufactured home.  Many of you know we’ve been slowly working toward getting a house here ever since we bought this farm in 2012.  Thanks to Oregon’s strict zoning laws it can be difficult to put a house on a piece of farmland if there was never a house on the property in the past.  After meeting the various county requirements we were approved to put a house out here last spring and have been lining up financing, a contractor, and a manufactured home purchase for the past six months.  Today marks the first day of physical work after so many months of plan submittals and approvals.

Usually I harvest most items Monday and finish up on Tuesday and Wednesday mornings for anything that can’t go into the walk-in cooler.  In an effort to steer clear of the work crew I’d started the CSA harvest on Sunday by gathering in the delicata squash and peppers.  Luckily I just needed to scavenge some tomatoes this morning before the crew arrived and have been able to let them get to it thus far.

If all goes according to plan we should have a house delivered around the end of November and move-in ready in December.  The weather has been holding out just long enough and we’re glad to be getting the ground work done before the rain sets in.  Fingers crossed the progress continues and we get to move-in to a warm house this winter!  I’ll keep you updated as we get closer.

Harvesting hot pepper seed this past weekend (photos above)

This past week was a jam-packed fall work week.  With Jeff’s help the field for the garlic was prepped with organic fertilizer and the garlic was planted!  It came to my attention that I had a deadline looming yesterday for a few pepper seed crops to be handed off to the seed company we grow a little seed for and between prepping and planting garlic I processed the seed lots.  That all leaves the winter squash harvest and planting of overwintering onions at the top of my list this week.  Onward!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Collard and Pecan Pesto

  • 1/2 small bunch collard greens, center ribs and stems removed
  • 1/2 cup olive oil
  • 1/4 cup toasted pecans
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoons honey
  • 1/4 teaspoons crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.

From Epicurious.com via Bon Appétit by Andrew Knowlton, https://www.epicurious.com/recipes/food/views/collard-and-pecan-pesto-51193030

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Cheesy Delicata Squash and Kale Casserole

  • 1/2 cup apple cider vinegar
  • 1 cup golden raisins
  • 1 large delicata squash (about 2 1/2 pounds), cut into 1/4″ half-moons
  • 5 sprigs thyme
  • 3 garlic cloves
  • 4 tablespoons extra-virgin olive oil, divided, plus more for pan
  • 1 3/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup hazelnuts, coarsely chopped
  • 8 ounces ricotta
  • 3/4 cup heavy cream
  • 8 ounces low-moisture shredded mozzarella, divided
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced (or use this week’s collards!)

Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

From Epicurious.com via Epicurious by Katherine Sacks, https://www.epicurious.com/recipes/food/views/cheesy-delicata-squash-and-kale-casserole

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Pasta with Grilled Sausage, Peppers and Eggplant

  • 1 pound sweet or hot Italian sausage links
  • 1/2 pound sweet red peppers, such as frying peppers, cubanelles or bell peppers
  • 1 medium Italian eggplant (about 8 ounces), sliced lengthwise 1/2- inch thick
  • 2 tablespoons extra-virgin olive oil, plus more, for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces farfalle, cassarecce or other short pasta
  • 1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup), plus more for serving
  • 1/4 cup basil leaves, torn

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.

Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.

Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.

Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.

Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.

From Epicurious.com via Epicurious by Kristin Donnelly, https://www.epicurious.com/recipes/food/views/pasta-with-grilled-sausage-peppers-and-eggplant-51241410

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