Welcome to the 23rd share of the Pitchfork & Crow 2020 Summer CSA! Here’s what’s in the share this week:
- Mixed Head Lettuce
- Bok Choy
- Red Napa Cabbage
- French Fingerling Potatoes
- Hakurei Salad Turnips or Daikon Radishes
- Yellow Onions
- Delicata Winter Squash
- Matchbox Thai Hot Peppers – little peppers that pack a punch.
- Mixed Sweet Green Peppers
- Green Tomatoes – Just before the first big freeze of the season we rescue all the tomatoes, ripe and green alike. Here’s your once-a-year seasonal chance to make fried green tomatoes and/or one last batch of salsa verde.
- Ripe Tomato – Okay, one last red ripe tomato of the season.
We’re rolling with the seasonal shift this week. I think we’ve quite possibly seen the last of the broccoli and cauliflower. We had a good run with both this season and it’s time to say goodbye until spring. Luckily there are other tasty vegetables ready to be harvested out there. This week we’re bringing you red Napa cabbage and bok choy. Sounds like stir-fry!
Last year we planted an herb plot that included thyme, rosemary, and sage. I’d started all of the transplants from seed early in the season and most of them thrived over this past season. Unfortunately only about fifty percent of the rosemary took, and those that survived are being overtaken by the sage. Early this season we decided to re-plant the rosemary, giving it more space.
Thinking it might be better to just start with well grown transplants I bought two flats of rosemary plugs from an organic nursery in June. Then the summer hit and all the things needed doing and the plugs just hung out near the propagation house all season. Well, this past week we finally managed to roll out some ground cover, burn holes in it, get it over the bed, and plant the plugs! Isn’t it the best when you finally close one of those long term project loops? And we’re looking forward to a rosemary hedge one day.
We had a productive week on the farm. In addition to the rosemary planting we also rescued the carrots from an illusive rodent that was using them as its personal pantry. Carrots are the best, so I understand the rodent’s interest, but I’m glad we were able to save some to share with you instead.
On Sunday afternoon I began tackling the tomato trellising and managed to remove all the trellising string from the eight rows of tomatoes. Now for t-post removal, drip tape removal, plant removal, and then planting winter food.
We also took soil samples from various locations around the farm and sent them into A&L Western Labs in Portland for analysis. The reports will let us know what type of amending we should focus on moving forward and if we have any worrying mineral deficiencies. We’re also working on establishing a blueberry(!) plot and the soil report for that space will tell us whether it is acidic enough for blueberry plants to thrive.
It looks like we’ve got rain on deck on and off for the next week. This looks like the on-set of mud season. Luckily I think we’re in a pretty good place for it. This week we’ll finish up the tomato trellis removal and begin thinking about 2021 planting plans. We’re also meeting a new dog on Thursday and if all goes well we’ll be bringing her home this weekend. Leo’s ready for a friend, and we’re ready for Leo to have a friend.
Enjoy the vegetables and we’ll see you next week!
Carri Heisler & Jeff Bramlett
Here are a few recipes to get you inspired:
Helen Getz’s Napa Cabbage with Hot Bacon Dressing
1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten
Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.
Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg.
Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired (I like a fair amount). Serve with grilled pork chops, roasted potatoes and beer.
From Food52.com by Amanda Hesser, https://food52.com/recipes/7940-helen-getz-s-napa-cabbage-with-hot-bacon-dressing
Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
- 8 1/3-inch-thick rounds red onion
- 8 large shiitake mushrooms, stemmed
- 8 red radishes, trimmed, halved (or salad turnips or daikon)
- 4 baby bok choy, halved lengthwise
- 1 large orange bell pepper, cut lengthwise into 8 strips
- 1 1/4 cups Mango-Sesame Dressing , divided
- 6 boneless chicken breast halves with skin
- Nonstick vegetable oil spray
Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
From Epicurious.com via Bon Appétit by Selma Brown Morrow, https://www.epicurious.com/recipes/food/views/grilled-asian-chicken-with-bok-choy-shiitake-mushrooms-and-radishes-359329
Spiced Pumpkin Soup
- 1 1/2 tablespoons butter
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 3/4 cup chopped ripe banana
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1 whole clove
- 5 cups low-salt chicken broth
- 2 cups canned pure pumpkin (Of course you’ll roast one or more of your winter squashes and use that here.)
- 3/4 cup canned unsweetened coconut milk*
- 1/4 cup sweetened condensed milk
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon crumbled dried sage leaves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon yellow curry powder
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
From Epicurious.com via Bon Appétit by Lucca’s Restaurant (Chicago, IL), https://www.epicurious.com/recipes/food/views/spiced-pumpkin-soup-107258