Summer CSA Share – #17

Welcome to the 17th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Escarole
  • Brussels Sprouts Tops – We snap the tops off our Brussels sprouts to help the plants focus on making sprouts. At some point we realized these tops are really tasty and we should all be eating them. Treat them like kale in the kitchen.
  • Broccoli
  • Cauliflower
  • Parsley
  • Red Potatoes – Give these guys a scrub or peel them to get rid of the surface scab.
  • Sweet Corn
  • Torpedo Onion
  • Garlic
  • Mixed Snap Beans
  • Cucumber
  • Zucchini & Summer Squash
  • Numex Suave Orange Mild Habanero Peppers – A mild habanero pepper that packs the fruitiness and aroma of a hot habanero with just a little of the heat.
  • Mixed Sweet Peppers
  • Slicer Tomato
  • Cherry Tomatoes
Last Thursday’s big thunder and windstorm left us with some ripped plastic on a high tunnel and flattened corn stalks. Could have been worse! Luckily we were able to re-cover the high tunnel Saturday and plant it out Sunday. I was more excited about the planting than Leo.

After a week+ of living in the smoke we were really looking forward to the forecasted rain Thursday night. We weren’t quite expecting the lightning show that arrived at 1am along with a fierce windstorm that felt like it must be wreaking havoc outside. After 45 minutes of battering rain and wind, the storm had passed us over. Greenhouses and barns and our house all appeared to still be intact, though the electricity was out. Friday we assessed the minimal damage, mostly just wind-whipped crops, then got to work digging potatoes and planting out empty beds in high tunnels with fall and winter greens.

I finally made my way to our farthest high tunnel around 2pm, ready to finish planting, and realized the plastic had ripped along the whole east side. It looked fine from a distance but closer inspection showed the plastic wasn’t salvageable. I called Jeff and told him the news. Sudden change of plans. We quickly wrestled the 50’x100′ piece of torn plastic to the ground and got it folded up for storage.

Next Jeff ran up to the nursery supply store just before closing and bought a new piece of plastic. Saturday morning Jeff reinforced the high tunnel with an extra channel for the wire that secures the plastic and fixed some structural pieces that had broken in the storm. We pulled the new piece of plastic in the afternoon. By Sunday things were back on track and I planted the planned Napa cabbage, chard, cialntro, tatsoi, arugula, kale, and fall radishes into the newly repaired house.

It’s officially fall! And right on time we’ve had to dust off the rain gear, the pumpkins are turning orange, and the flour/polenta corn is ready for harvest!

Sometime between the arrival of the smoke on Labor Day and Thursday’s storm, it would appear the seasonal switch flipped to autumn. Instead of working through an endless summer we’re suddenly experiencing foggy mornings and had to break out the rain gear to stay dry in the fields. And the mud season has arrived too. All right o schedule with today’s autumnal equinox.

It’s time to gather all the things we’ve been meaning to gather in. In between the high tunnel repair we brought in the 600 row feet of flour/polenta flint corn for drying and 400 row feet of potatoes for storage. That’s some progress, though there are 3000 row feet of potatoes to go. This week we’ll pick-up all the winter squash, and hopefully get to the apples and dry beans and more potatoes too depending on how the weather pans out. It’s harvest season!

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:

Easy Chicken Curry with Vegetables

  • 2 tablespoons vegetable oil
  • 3 tablespoons red Thai curry paste
  • 1 yellow onion, sliced with the grain
  • 2 chicken breasts, cut into cubes
  • Salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups chopped carrots
  • 1 teaspoon dried basil
  • 3 cloves garlic, minced
  • Zest of 1/2 lime
  • 1 1/4 cups coconut milk
  • 1/4 cup chicken stock
  • One 14-ounce can diced tomatoes
  • Lime wedges, for squeezing

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

From by Melissa D’Arabian,


Bistro French Fries with Parsley and Garlic

  • 4 medium russet potatoes (about 1 3/4 pounds), unpeeled
  • 2 tablespoons canola oil
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • Coarse salt

Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

From via Bon Appétit,


Green Bean, Corn, and Coconut Stir-Fry (Thoren)

  • 3/4 cup grated dried unsweetened coconut
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
  • 2 garlic cloves, crushed
  • 1/4 cup water
  • Salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1/8 teaspoon hot red pepper flakes
  • 15 to 20 fresh curry leaves (optional)
  • 1 pound green beans, thinly sliced crosswise (1/4 inch)
  • 3 ears corn, kernels cut from cobs

Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.

Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.

Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.

From via Gourmet by Maya Kaimal,


Roasted Cauliflower with Lemon-Parsley Dressing

  • 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

From via Bon Appétit by Dawn Perry,