Summer CSA Share – #20

Welcome to the 20th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – A mix of lettuces and spinach this week.
  • Collards
  • Cauliflower
  • Broccoli
  • Parsley
  • Rose Finn Apple Fingerling Potatoes – An heirloom fingerling variety that is tasty boiled, roasted, or baked.
  • Carrots
  • Leeks
  • Mixed Onions – More torpedoes or yellow storage onions.
  • Carnival Acorn Winter Squash
  • Hot Peppers – Choose from mild Habaneros or Czech Black this week.
  • Mixed Sweet Peppers
  • Slicer or Cherry Tomatoes

We were talking with a CSA member at last week’s pick-up about their favorite seasons. It seems she’s making an effort to embrace autumn this year, though she prefers summer. She made a case for the sunshine and warmth and swimming that summer affords. Fair points all. But I think Jeff and I both agree that autumn has a lot more going for it.

We welcome the return of the rain (the end of irrigation season!), the foggy mornings, and the hearty vegetables that mark the transition from summer to winter. The weather is certainly more unpredictable for working outside but adding a layer or two is generally preferable to trying to stay cool through summer heat. And though we love long summer nights as much as the next person, the earlier sunsets this time of year make for a good excuse to head in for dinner before 9pm.

Perhaps, like enjoying eating seasonally, we can enjoy each new season for what it has to offer. Here on the farm above all this is the season of big harvests, something we always fully embrace and appreciate.

Potato harvest (left), a blustery day (top right), and time to crack seed garlic (bottom right).

After a couple days of dedicated potato harvesting last week we managed to clear the potato field ahead of the rain. The potato harvest becomes much more of a chore once mud season arrives and we’re glad to have them out of the ground ahead of it. We had a good harvest this year and now one of our walk-in coolers is full of spuds for future CSA shares. Filling up the barn with food for the future is a highlight of the fall harvest season. The unknowns of the winter ahead aren’t quite so scary with storage vegetables already harvested. There will be potatoes!

Luckily it looks like we’ll have another chance at some time in the field before the rain sets in for good. Hopefully things dry out enough for a last round of tillage and final bed prep. We’ve got garlic and overwintering onions to plant this week. And fava beans too. And we also scored 1500 bare root strawberry plants from another farm that ended up with too many that need to find a spot in the field for spring berries!

The seasonal shift is upon us as we begin wrapping up the growing season. We’re already making the long winter To Do list and thinking ahead to what’s next.

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:

Acorn Squash with Kale and Sausage

  • 2 medium acorn squash, halved down the middle, seeds removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil cooking spray
  • 3 teaspoons olive oil, divided
  • 8 ounces hot Italian turkey sausage, casings removed
  • 1 large leek, white and light green parts only, halved and sliced
  • 2 cloves garlic, finely chopped
  • 4 cups tightly packed torn kale (or Collards!)
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons panko breadcrumbs

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

From via SELF by Larraine Perri,


Peanut Rice Noodles with Pork and Collard Greens

  • Kosher salt
  • 12 oz. regular-width rice stick noodles
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup soy sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. crushed red pepper flakes
  • 1 Tbsp. vegetable oil
  • 1 lb. ground pork
  • 1 (1 1/2″) piece ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)

Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

From via Bon Appétit by Chris Morocco,


Cauliflower and Feta Omelet

  • 5 large eggs
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta (2 ounces)
  • 1/4 cup packed flat-leaf parsley leaves

Beat eggs with 1/4 teaspoon salt.

Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

From via Gourmet by Ruth Cousineau,



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