Welcome to the 10th share of the Pitchfork & Crow Summer CSA! Here’s what’s in the share this week:
- Desert Sunrise Red Onions
- Lettuce Mix
- Sweet Corn
- Orange Cauliflower
- Mixed Summer Squash & Zucchini
- Mixed Cucumbers – pickling cucumbersgreat for fresh eating too!
- Fava Beans – Our 94-year-old neighbor stopped by during the fava bean harvest yesterday and told us all about how when he was young his mother would boil up a pot of favas and put them in the middle of the table for everyone to grab a handful to shell over their dinner. He made it sound awfully easy! Don’t forget these are great grilled if you’re looking to move the cooking heat outside.
- Jalapeno Peppers
- Iko Iko Sweet Peppers – At this purple stage these peppers are equivalent to green bell peppers and can be used anywhere you’d normally used a green bell.
- Basque Turban Garlic
- Tomatillos – It’s Salsa Verde time! New to tomatillos? Check out this article at Bon Appétit for a rundown.
- Mixed Tomatoes – Cherries and slicers all around!
- Sugar Baby Watermelons
The summer produce is rolling in! We’re bringing you the first melons of the season and all the fixings for salsa! Maybe it’s been the mild weather up until recently, but it finally just feels like summer has shown up for reals. And the summer treats are suddenly here too. We can feel hints of fall in the air already, but I suggest we enjoy summer as long as possible while we can. August is a great time to be eating seasonally in the Willamette Valley and we’re doing our part to bring you the best of the summer eats!
Did I mention we had lots of planting to get through last week? Well it all happened thanks to Jeff’s intrepid tractoring and my willingness to sit on the transplanter and plant, plant, plant! This was our last big push of brassicas for the season as the mix of late fall and overwintering cauliflowers and broccolis found a place in the field. We also planted winter salad (aka all the chicories) and fall salad (more lettuce!). Plus the fourth and final succession of sweet corn went into the ground this week. Fingers crossed for October corn!
The growing season takes a shift from here on out. Our weekly planting will be just a handful of beds leaving more time for maintenance and harvesting. It’s time to begin the big onion harvest and there are lots of apples to get into the cooler for cidering and drying later this season. Soon pears will need to be picked too! The season continues on, with the promise of more good things to eat on the way.
Enjoy the vegetables!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Broccoli and Cherry Tomato Salad
- 4 cups broccoli florets
- 1 1-pint basket cherry tomatoes, halved
- 2 teaspoons Dijon mustard
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)
From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/broccoli-and-cherry-tomato-salad-2218
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 Epicurious by Sam Nosrat, https://www.epicurious.com/recipes/food/views/charred-tomatillo-chermoula
Fava Bean, Radish, and Corn Salad
- 1 1/2 cups shucked fava beans
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 1/2 cups corn kernels
- 8 breakfast radishes, sliced on the bias
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.
From Epicurious.com via Art Smith’s Healthy Comfort by Art Smith, https://www.epicurious.com/recipes/food/views/fava-bean-radish-and-corn-salad