Summer CSA Share – #4

Welcome to the 4th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of three lettuces
  • Green Loose Leaf Lettuce – Lots of lettuce this week. Is this the week you make lettuce soup?
  • Butterhead Lettuce
  • Cilantro
  • Broccoli
  • Cauliflower
  • Kohlrabi – This is the last kohlrabi for a while, we promise. However, we’ve been pleasantly surprised at how sweet they’ve been and we hope you’ve enjoyed them.
  • Carrots
  • Torpedo Onion – Mild, sweet red onions originating in Italy.
  • Zucchini & Yellow Straigtneck Summer Squash
  • Mixed Snap Peas – The last of the peas! Some of them are quite mature and you prefer to think of them as shelling peas, but the pods we taste-tested were still sweet.
  • Cherries – Just enough cherries for everyone to get a taste from our single cherry tree! A once a year treat.
Last night’s sunset as we were finishing up the snap pea harvest.

The summer solstice has just passed us by and I guess summer has officially arrived. The sunshine and heat have definitely gotten the memo! Was it just last week that we were picking strawberries in the rain? It’s hard to even remember. Yesterday’s harvest day was a hot one and we’re glad for a little heat reprieve before the temperature spikes again later this week. If June is any indication, we’re in for a quite a ride this summer.

Jeff using our 1947 Farmall Cub cultivating tractor to cultivate the winter squash.

As promised it’s been non-stop over here as we’ve been trying to do all the things. The To Do list ebbs and flows as we mark a task off and notice three more to add. Jeff’s been keeping up with irrigation and cultivation like a champ. I’ve been able to keep to the propagation schedule. Somehow transplants keep going in the ground. And then there are things to harvest. Soon we’ll be bringing in the garlic and overwintered onions.

We spent the longest day of the year cleaning up the tomato house, transplanting lettuce and onions and beets, and then wrapped it up with a few hours of cherry picking. Our one cherry tree has once again provided enough cherries to share with you all. Somehow we beat out the birds too. We don’t know the variety but they’re sweet and tasty. I’m thinking some sort of cherry ice cream or sorbet may be in order this weekend.

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:

Coconut Zucchini Noodles and Spiced Meatballs

  1. For the spiced meatballs:
    • 1 pound ground pasture-raised lamb
    • 1 tablespoon freshly grated ginger
    • 2 scallions, sliced paper-thin
    • 1 teaspoon ground turmeric
    • 1 tablespoon wheat-free tamari
    • 1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
    • 1 tablespoon lime juice
  2. For the noodles:
    • 2 to 3 tablespoons coconut oil
    • 1/2 cup sliced onions
    • 2 garlic cloves
    • 2 tablespoons minced lemongrass
    • 1 red chile pepper, minced (optional)
    • 1 (13.5-ounce) can unsweetened coconut milk
    • 1/4 cup water
    • 1 broccoli crown, cut into small florets (about 2 cups)
    • 3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”
    • Sea salt to taste
    • 1/2 cup roughly chopped fresh cilantro
    • 1 lime, cut into wedges

First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.

Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it’s nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.

Serve with a garnish of cilantro and a squeeze of lime.

From via Clean Eats by Alejandro Junger,

Bibb Lettuce, Chicken, and Cherry Salad with Creamy Horseradish Dressing

  1. For the dressing:
    • 1/2 cup mayonnaise
    • 2 tablespoons fresh lime juice
    • 2 tablespoons prepared horseradish
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
  2. For the salad:
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup panko (Japanese breadcrumbs)
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon cayenne pepper
    • 2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)
    • 8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)
    • 2 cups cherries (about 10 ounces), pitted, halved
    • 5 radishes, thinly sliced
    • 1/4 cup coarsely chopped fresh chives, divided

Make the dressing:

Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.

Make the salad:

Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.

Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.

Do Ahead

The dressing can be chilled for up to 2 days.

From via Epicurious by Anna Stockwell,

Mixed Lettuces and Kohlrabi with Creamy Sumac Dressing

  • 1/2 cup blanched hazelnuts
  • 1 white or pink grapefruit
  • 1/2 cup sour cream
  • 1/4 cup fresh Meyer lemon juice or regular lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon sumac, plus more
  • Kosher salt, freshly ground peppers
  • 12 cups torn mixed lettuce (such as red romaine, red leaf, little gem, and/or butter lettuce)
  • 2 medium kohlrabi, peeled, thinly sliced on a mandoline
  • 1/2 cup mixed mint and parsley leaves with tender stems

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife.

Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.

Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

From via Bon Appétit by Jon Shook and Vinny Dotolo,