Summer CSA Share – #10

Welcome to the 10th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Cabbage – Choose green or red cabbage this week.
  • Broccoli
  • Cauliflower
  • Sweet Corn
  • Rainbow Carrots
  • Basil
  • Bunching Onions – Some might even call them scallions.
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, yellow pattypans, and the new varieties Magda (a middle eastern kousa type) and Zephyr (yellow and greens summer squash!)
  • Green Peppers – These are a mix of bell and Italian frying varieties in their under-ripe stage. Use them like green bell peppers.
  • Shishito Peppers – The roulette pepper – one in ten can be warm. They’re best blistered quickly in hot oil and eaten right away, maybe with a toss of salt. Otherwise chop them up and put them in everything.
  • Slicer Tomatoes
  • Cherry Tomatoes
Sunrise and sunset – same greenhouse from opposite ends of the farm.

August. When we talk about the growing season August always inspires a little fear. The heat, the long days, the extended planting push. In August we never get quite enough sleep and are propelled only by the will to make it through to September. Well, we’ve made it to August and we’ve already made it through the biggest transplanting of the month. It’s all downhill from here, right?

I mentioned last week that we had a big transplanting party ahead of us. Well, we certainly partied! After several days of field prep and planting there are now 28 newly planted beds of fall and winter crops in the ground.

The last successions of broccoli, cauliflower, and corn went out, including the purple sprouting broccoli and overwintering cauliflower we’ll be enjoying along with Winter CSA members next February through May. The big chicory planting went in the ground for winter salads. We squeezed in some beets and kohlrabi too. Approximately 8,400 plants later and we had stacks of empty flats and lots of new irrigation lines to manage.

A few weeks back I described our transplanting process. Above is a snippet of video Jeff made of me transplanting corn (very tall corn that could have gone out a little sooner had we been ready for it). There I am, jabbing starts into the evenly spaced muddy holes made by the water wheel on our transplanter. Jab, jab, jab, jab…

New well pump installation!

Last week I also mentioned that we were having a new well pump installed. Wells and well pumps are mysterious things, but we did know that our pump had been installed in the mid-1990s and was pumping less water than when we first arrived on this property back in the fall of 2010. In an effort to avoid a mid-summer disaster when the pump died on its own, we decided an upgrade was in order. Luckily everything went smoothly and the new pump has doubled our irrigating capacity. Just like that Jeff doesn’t have to manage water 24 hours a day and I don’t have to have a constant worry that the pump is going to fail. Win Win!

In the week ahead we’ll be doing more of the same, though less transplanting is on deck. A little propagation (more chicories please!), lots of weeding, and the big onion harvest!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Pasta Salad with Tomatoes and Corn

  • 5 tablespoons olive oil
  • 5 tablespoons red wine vinegar
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
  • 1 1/4 pounds plum tomatoes, chopped
  • 8 ounces penne pasta, freshly cooked
  • 1/2 cup grated Parmesan cheese

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

From via Bon Appétit by Katie Morford,


Blackened Steak Salad

  1. For spice mixture
    • 1 tablespoon paprika
    • 2 teaspoons ground black pepper
    • 1 1/2 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
  2. For salad
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 6 cups (packed) mixed baby greens
    • 1/2 green bell pepper, thinly sliced
    • 1/2 cup thinly sliced red onion
    • 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
    • 3 tablespoons butter, melted
    • 6 tablespoons crumbled blue cheese (about 3 ounces)
    • 1 tomato, quartered

For spice mixture:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad:

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

From via Bon Appétit by Chicago Chop House,


Grilled Whole Cauliflower with Miso Mayo

  • 1 large head of cauliflower, leaves removed, stem trimmed
  • 1/2 tsp. (or more) kosher salt
  • 4 Tbsp. unsalted butter
  • 1/4 cup vinegar-based hot sauce (such as Frank’s)
  • 1 Tbsp. ketchup
  • 1 Tbsp. soy sauce
  • 1/2 cup mayonnaise
  • 2 Tbsp. white miso
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. freshly ground black pepper
  • 2 scallions, thinly sliced

Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1″ salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)

Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.

Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.

From via Epicurious by Anna Stockwell,



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s