Summer CSA Share – #21

Welcome to the 21st share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Cauliflower
  • Leeks
  • Radishes or Salad Turnips
  • Fennel
  • Arugula
  • La Ratte Fingerling Potatoes
  • Poblano Peppers – The poblanos have all ripened to a deep chocolate color, on their way to the fully ripe red of the ancho poblanos.  They’re still great for adding a hint of spice to any dish.
  • Jalapeno Peppers
  • Cilantro
  • Tomatoes
  • Apples
  • Gill’s Golden Pippin Acorn Winter Squash – Our favorite flavorful acorn squash, and Jeff says it tops his list along with delicata.  It’s great cut in half and roasted and then eaten straight out of the skin.  Fun fact: Gill’s Golden Pippin was developed by the Gill Brothers Seed Co. out of Portland in the mid-1900s.

popcorn harvest! (top left), acorn winter squash (top right), the 2018 winter squash harvest! (bottom left), and the house has a foundation! (bottom right)

Things got especially seasonal around the farm last week as we finished the popcorn harvest and brought in the remaining winter squash ahead of this week’s rain.  These crops have been growing since May and it’s always fun to gather them in for storage.  You’ll be seeing different varieties of winter squash each week in your share and I hope you enjoy the varied selection as much as I do.

Work has continued on the house project while the weather held too.  The trenches for power and septic were backfilled and the concrete foundation was poured.  The weather dependent work was all finished and now we can welcome the coming rain.  Word has it that the house was officially ordered yesterday so now we’re in a holding pattern as the house is constructed and hopefully delivered toward the end of November.

Work on the farm will continue as regularly scheduled.  Hopefully I’ll finish up the last of the planting (overwintering onions, favas, a little lettuce) before things get too muddy out there.  The To Do list is looking like a lot of wrapping up the field work.  Some bulk harvests (cabbage, beets, celeriac), some cleaning up around the propagation house, organizing tools and supplies.  And of course there’s another four weeks of harvesting for the Summer CSA!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Steak Tacos with Cilantro-Radish Salsa

  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

From via Bon Appétit,


Fennel and Apple Salad

  • 1/2 cup unfiltered apple cider or apple juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 large Granny Smith apple, quartered, cored, thinly sliced
  • 1 medium-size fresh fennel bulb, trimmed, thinly sliced
  • 2 cups arugula (about 3 ounces)
  • 1/2 cup pecans (about 2 ounces), toasted

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

From via Bon Appétit,


Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks

  • 3 tablespoons butter
  • 4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
  • 1/2 cup (or more) whole milk
  • 12 garlic cloves, coarsely chopped (about 1/2 cup)
  • 3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 3/4 cup mascarpone cheese* (about 6 ounces)

Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.

*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

From via Bon Appétit,