Summer CSA Share #4

Welcome to the 4th share of the Pitchfork & Crow 2022 Summer CSA! Here’s what’s in the share this week:

  • Red Ursa Kale – I don’t think we’ve relied on our spring kale crop this much for years. Hopefully you’re learning to love kale, because it’s one thing we’ve got in abundance at the moment. This stuff is straight out of the greenhouse and is tender as can be. Great for salads or wilting into soups or pasta dishes.
  • Romaine Lettuce Heads
  • Cauliflower – Small, a little rough, but still tasty.
  • Sugar Snap Peas – Lots of peas this week!!
  • Diana Purple Radishes – I think this is the last of the radishes for a while. The greens are rough this time but the roots are happy.
  • Carrots
  • Kohlrabi – The classic CSA vegetable, kohlrabi is often new to folks who are new to CSAs. Why else would you come home with such a strange looking vegetable? We like them chopped up and raw, like a carrot stick, but they can be roasted, or added to mashed potatoes, or shaved super thin into salads. I’ve heard kohlrabi and peanut butter can be a pretty great snack too.
  • Purple Bunching Onions
  • Garlic Scapes – – As the hardneck garlic plants begin to develop their bulbs, they send up a flower stalk known as a scape. We harvest the scapes because they’re delicious and garlicky and also to help the plant focus on producing a larger bulb rather than seed production. You can use the scapes like you would a bunching onion or in place of garlic.

Happy Summer Solstice! Today marks the longest day of the year and the official start of summer. Right on queue, the summer weather has decided to show up to the party. After a slog of a spring featuring seemingly ceaseless rain a glance at the 10-day forecast shows clear skies ahead. I’d started to doubt we’d get a dry summer and suddenly we’re looking at our first temps above 80 and possibly into the 90s over the weekend. Whoa!

Strange view, no clouds! (top left), another nest in the peas (top right), the very first ripe tomatoes (bottom left), happy potato plants (bottom right).

As we turn the corner on this growing season we’re looking ahead to more bountiful times. The nature of farming is to always be looking ahead to future harvests and this moment is no different. Vegetables we planted in March and April have been filling shares here in June. The rough planting conditions back in May are going to be evident in July harvests. The seeds we’re sowing now are for fall crops.

Luckily June has warmed up a bit and we’ve hit every small weather window we could with planting spurts. Plants are finally growing! Tomatoes are setting fruit! The cucumbers are cucumbering! We’ll be glad to get through July and put this spring fully in our rear view and maybe even stop obsessing about the rain for bit.

Transplanting sweet corn (top) and sweet potato slips (bottom).

This past week was another in the long line of trying to make progress around the rain. We got the third round of sweet corn in the ground before Thursday’s rainstorm and then managed to finish the week’s planting of basil, dill, beets, lettuce, and cucumbers on Saturday morning. Our sweet potato slips arrived in the mail on Friday afternoon, suddenly making them a priority planting project. After quickly getting the beds prepped with ground cover we also managed to stick them in the ground Saturday.

Jeff cultivating with our 1947 Farmall Cub tractor in the second succession of zucchini and third succession of broccoli/cauliflower.

This past Friday was wet so in between our two planting days we focused on weeding carrots, weed whacking the orchards, sowing seeds in the propagation house, and trellising tomatoes. Sunday was filled with pea picking, tractor cultivation, and setting up irrigation for all the things in anticipation of this week’s change in weather.

This week we’ll plant the flour corn and then focus on lots of crop maintenance. We’ll tackle the grass in the winter squash, continue the tractor cultivation work, trellis and prune the tomatoes (again), weed the first round of basil, and make sure everything gets enough water.

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Sautéed Kale with Kohlrabi

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped (try garlic scapes here)
  • 1/3 cup salted roasted pistachios, chopped
  • Equipment: an adjustable-blade slicer

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

From via Gourmet,

Shredded Kohlrabi Quick Pickle

  • 2 pounds kohlrabi
  • 2 cups red wine vinegar
  • 2 cups water
  • 2 tablespoons honey
  • 2 tablespoons pickling salt
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, grated (or try garlic scapes)
  • 1/2 teaspoon black peppercorns
  • 1/4 red chili flakes
  1. Wash and dry two quart jars. Set aside.
  2. Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.
  3. Divide the shreds evenly between the two jars.
  4. Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.
  5. Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.
  6. Place lids on the jars and let them sit until cool.
  7. Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.

From Serious Eats by Marisa McClellan,

Sliced Baguette with Radishes and Anchovy Butter

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 to 3 anchovy fillets, finely chopped
  • 2 tablespoons chopped fresh chives
  • Coarse kosher salt
  • 16 1/2-inch-thick diagonal slices baguette
  • 10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
  • Additional chopped fresh chives (for garnish)

Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

From, via Bon Appetit by Tasha de Serio,


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