Winter CSA Share – #7

Welcome to the 7th share of the Pitchfork & Crow Winter CSA!  Here’s what’s in the share this week:

  • Arugula Rapini
  • Rose Finn Apple Fingerling Potatoes
  • Purple Sprouting Broccoli
  • Cooking Greens Mix – A mix of kale, chard, turnip rapini, purple mizuna rapini, and tatsoi rapini
  • Savoy Cabbage
  • Spinach
  • Bunching Onions
  • Mustard Greens
  • Yellow Onions – It’s time for onions to begin sprouting, so you might see some green growth in the center of your onions going forward.  No worries, as long as the onions are firm they’ll still be delicious.  You can eat or discard the green center
  • Spaghetti Squash
  • Festival Winter Squash
  • Dried Apples

= Want to continue the vegetable fun into the summer? 2019 Summer CSA memberships are open!  Head over to the Summer CSA information page to get all the details, including a link to the sign-up form.

March 1st: Onions just making an appearance (left) and March 9th: Onions standing tall (right)

What a difference a week can make. When we last met I had seeded the onions and was waiting for germination. By March 1st, a week later, they were popping up, the first green things in the propagation house. And then a week after that they were already standing tall, already looking like baby onions. In the moment this progress feels slow. It’s hard to see the advances over the twice daily check-ins. But things are indeed progressing; spring is coming!

March 1st also marked the return of Jeff to the farm full-time. After fourteen months at an off-farm job he decided to come back to farming for the season ahead. He’s jumped right in to organizing the shop, clearing out unnecessary garbage, fixing irrigation leaks, machine maintenance, and more! I’ve already been reminded how many tasks are easier with two sets of hands. It’s been fun having him around more again and I think we’re both looking forward to a productive season ahead.

In the coming weeks we’ll continue to fill the propagation house with growing plants and it won’t be long before it’s time to begin transplanting in the field. The weather forecast looks good on the warming front and hopefully we’ll be able to prep some ground soon. I’m definitely looking forward to some daytime temps in the 60s! In the meantime, it’s time to eat some greens!

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Braised Chicken Thighs with Squash and Mustard Greens

  • 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
  • 4 dried chiles de árbol
  • 1 (2-inch) piece ginger, peeled, thinly sliced
  • 1 cup dry white wine
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cups low-sodium chicken broth, divided
  • 1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
  • 1 bunch mustard greens, tough stems removed, leaves torn
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame seeds
  • Cooked white rice (for serving)

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).

Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.

Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

From via Bon Appétit by Claire Saffitz,


Company Eggs

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • Kosher salt, freshly ground pepper
  • 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups) (the cooking greens, mustards, arugula rapini, or cabbage would all substitute well here)
  • 1/2 cup heavy cream
  • 12 large eggs
  • 2 ounces sharp white cheddar, grated (about 1/2 cup)

Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.

Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.

Spread chard mixture evenly in a 13x9x2″ baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over. Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.

From via Bon Appétit by Joseph Leonard,


Savoy Cabbage Wedges with Buttermilk Dressing

  • 1 small head of savoy cabbage or Napa cabbage, cut through root end into 6 wedges
  • 2 tablespoons olive oil
  • Kosher salt
  • 2 jalapeños
  • 1/2 cup buttermilk
  • 1/3 cup plain whole-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon thinly sliced chives, plus more for serving
  • Freshly ground black pepper
  • 1/3 cup crumbled blue cheese

Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.

Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.

Serve topped with dressing, blue cheese, and more chives.

From via Bon Appétit by Chris Morocco,