Welcome to the 15th share of the Pitchfork & Crow Summer CSA! Here’s what’s in the share this week:
- Sweet Corn
- Lacinato Kale
- Butterhead Lettuce
- Romaine Lettuce
- German Butterball Potatoes
- Brussels Sprouts Tops – Every year at the beginning of September we top our Brussels sprouts by pinching off the growing point to get the plants to focus on making big beautiful sprouts. We used to discard the tops, but then we realized how tasty they are and now we send them home with you! Cook them as you would kale.
- Chesnok Red Garlic – A mild garlic that’s great for baking, originally from the Republic of Georgia.
- Mixed Summer Squash & Zucchini
- Lemon Cucumbers
- Slicer Cucumbers
- Bunching Onions
- Liebesapfel Peppers – A pimento pepper from Germany with thick walls and sweet flesh. The name translates from German to Love Apple or Candy Apple!
- Jalapeno Peppers – The markings that have developed on the jalapenos is known as checking or corking and is common on these peppers. My research suggests hot peppers with these markings are generally sweeter and hotter. Let’s see!
- Matchbox Thai Peppers – Small hot chiles that pack a punch!
- Mixed Tomatoes – Cherries and slicers all around!
- Mixed Melons
- Bartlett Pears
We’re now accepting members for the upcoming Winter CSA! Go check out the Winter details and sign-up to join us for more seasonal, organic vegetables December-April!
Fall weather has been looming over our shoulder for weeks now. Our mild August hinted at an early fall and this week it feels like it set in for reals. The temps have finally dropped from that last gasp of summer last week and the rain has arrived. Yesterday was our first muddy harvest day of the season!
Now that we’re well into September it feels okay to have orange pumpkins in the pumpkin patch and harvestable winter squash waiting to be brought into storage. Fall is here! We’re going to welcome it with open arms, and strong backs, as we bring in the big harvests of potatoes and winter squash and flour corn and popcorn and apples and pears and even some plums.
Don’t forget to mark your calendars for the Fall CSA Farm Day on October 5th! We’ll have big orange pumpkins! We’ll being pressing cider! Rain or shine there will be fall fun!
We’ve been keepin’ on and catchin’ up this past week on the farm. We squeezed in a little planting, a little seed sowing, a little seed cleaning, some weed whacking and mowing, greenhouse prep for winter greens, and the list goes on. This week we’re looking at more rain, so we’ll see what we can do outside and inside as the weather guides the work schedule. Luckily the rain means fewer irrigation chores!
Last, but not least, today is Jeff’s birthday! If you see him at the pick-up in Salem give him a high five!
Enjoy the vegetables and we’ll see you next week!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Potato Salad with Grilled Kale
- 5 tablespoons olive oil, divided, plus more
- 2 pounds waxy fingerling potatoes
- Kosher salt
- 1 pound shallots (about 12), unpeeled
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- 1/4 cup chopped cornichons
- 2 tablespoons drained capers
- 1 bunch Tuscan kale, ribs and stems removed
- 3 scallions, sliced
- 1 cup parsley leaves with tender stems
Prepare a grill for medium-high heat; lightly oil grate. Place potatoes in a large saucepan and pour in cold water to cover by 1″. Season with salt and bring to a boil. Reduce heat; simmer until tender, 15–18 minutes. Drain and return to saucepan.
Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).
Whisk lemon juice, vinegar, and 3 tablespoons oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
Toss kale and remaining 2 tablespoons oil in a medium bowl; season with salt. Grill, tossing often, until charred and crisptender, about 1 minute. Fold into salad along with scallions, parsley, and shallots.
From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/potato-salad-with-grilled-kale-56389898
Corn Chowder with Roasted Jalapeno and Parsley
- For the puree:
- 5 fresh jalapeño chilies
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon water
- 1 garlic clove, minced
- 1 cup packed fresh parsley leaves
- For the chowder:
- 1 onion, chopped fine
- 2 ribs of celery, chopped fine
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 1/2 cups water
- 1 1/2 pounds boiling potatoes
- 1/2 pound ham steak if desired, cut into 3/8-inch cubes
- 4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
- 2 teaspoons fresh thyme leaves, minced
Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
Make the chowder:
In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.
From Epicurious.com via Epicurious, https://www.epicurious.com/recipes/food/views/corn-chowder-with-roasted-jalapeno-and-parsley-puree-12312
Tomato and Cucumber Salad with Pita Bread and Za’atar
- 3 tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice, or to taste
- 1/4 cup extra-virgin olive oil
- Accompaniments: warm pita bread, olive oil, and Za’atar
Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.
From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/tomato-and-cucumber-salad-with-pita-bread-and-zaatar-103394