Summer CSA Share #24

Welcome to the 24th share of the Pitchfork & Crow 2022 Summer CSA! Here’s what’s in the share this week:

  • Salad Mix – A mix of lettuces and spinach.
  • Green Cabbage – Big heads coming your way this week. Have you roasted cabbage? Or made sauerkraut? Or made cabbage and noodles? Or checked out the jalapeno coleslaw recipe down below?
  • Small Broccoli Heads
  • Celery
  • Alpine Daikon Radishes – A short Korean daikon variety traditionally used in kimchi but tasty on salads or roasted.
  • Magic Molly Purple Fingerling Potatoes – Purple on the outside and inside too, these are great roasted with other root vegetables.
  • Mixed Red & Yellow Beets
  • Yellow Onion
  • Bunching Onions
  • Sweet Peppers
  • Jalapeno Peppers
  • Green Tomatoes We’re wrapping up the tomato season with a harvest of all the remaining unripe fruit. You can try to ripen any fruit with some coloring by leaving it out in your kitchen. Unripe fruit can be used in fried green tomato recipes or check out the green tomato cake recipe down below.
  • Festival Acorn Squash
A muddy daikon radish harvest yesterday.

After a very hot and dry October it appears the weather has a different pattern in store for November. The farm weather station reports 4.68″ of rain since last Tuesday and we’re about to see low temps in the 20s and low 30s for the next week. It’s been an abrupt switch from summer to winter weather.

We spent the past week readying the farm for the upcoming cold snap. We focused on continuing the root harvests by digging more potatoes and Jeff harvested the last two beds of beets during last Friday’s big wind/rain storm. He’s a real go getter. I managed to avoid that storm by focusing on canning/roasting the last of the tomatoes and getting our 2023 seed potato order wrapped up. Saturday was the calmest day this past week and we were both back at it, managing to get the remaining celery, turnips/radishes, and celeriac covered with frost protection row cover. Fingers crossed we’ll have celery for future shares. Then we split up; I took on the beet washing project and Jeff put up end walls on one of the greenhouses that has vulnerable greens planted inside. Sunday we focused on getting the storage onions and garlic into the barn now that the sweet potatoes have taken over the germ chamber storage area. It was a wet day for such a task but it worked out. While I processed garlic Jeff washed potatoes for this week’s share. Now we’re back to the harvest scramble and hoping we did enough ahead of the cold temps.

Irrigation lines have been drained, crops are covered, greenhouses are enclosed, coolers are filling up with storage crops. I guess it really is November. Wasn’t it just 90 degrees?

Cabbage packing (left) and a glimpse of the farm looking east. There’s already snow in the hills! (right).

In the week ahead we’ll be continuing the potato harvest, harvesting other roots for storage, and working towards wrapping up this season. Not counting this week’s share we have two more weeks remaining in the Summer CSA season. There are still lots of tasty fall vegetables we’ve got planned for you. Hurrah for seasonal eating!

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:

Green Tomato Crumb Cake

  • Batter
  • 2 cups plus 1 tablespoon (248 grams) all-purpose flour, divided, plus more for preparing the pan
  • 1/2 cup (106 grams) dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225 grams) buttermilk, at room temperature
  • 2/3 cup (151 grams, about 11 tablespoons) unsalted butter, melted and cooled
  • 2 1/2 cups (about one 10-ounce) medium diced green tomato
  • Topping
  • 1/2 cup (106 grams) dark brown sugar
  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (40 grams) cold unsalted butter, cut into 1/4-inch cubes

Heat oven to 350°F. Spray or butter and flour a 9-inch springform pan.

For the batter: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk together 2 cups (240 grams) or the flour, both sugars, baking powder, baking soda, salt, and spices.

In a medium bowl, whisk together the egg, vanilla, buttermilk, and cooled butter.

Pour the wet ingredients over the dry ingredients. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat until smooth. Toss the tomatoes with the remaining 1 tablespoon (8 grams) flour. Fold in the tomatoes. Pour into the prepared pan.

For the topping: In a medium bowl, stir together the sugar, flour, and cinnamon. Use your fingertips to work in the butter until large, shaggy crumbs form.

Sprinkle the topping over the batter, pressing the crumbs lightly into the top.

Bake for about 55 to 60 minutes, until a thin knife or cake tester inserted into the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Loosen the cake from the pan and slide it onto the rack to cool completely. Slice into wedges and serve. Store leftovers in an airtight container for up to 2 days.

From by Rachel Rappaport,

Sweet & Smoky Beet Burgers

  • 1 yellow onion
  • 3 tablespoons grapeseed oil, plus extra for searing
  • 1 cup peeled and grated raw beets (approximately 1 small beet)
  • 3 cloves garlic, crushed
  • 1 cup walnuts
  • 1/2 cup golden raisins
  • 2 teaspoons sweet smoked paprika
  • 1/2 cup cooked green lentils, rinsed and drained
  • Sea salt and freshly ground pepper
  • 2 cups cooked short-grain brown rice or white sushi rice, at room temperature
  • 1 egg

Slice the onion to a thickness of 1/4 inch. In a medium skillet, sauté the onion in the oil over medium-high heat for 10 to 15 minutes, until it starts to darken and caramelize. Turn down the heat slightly and add the beets along with the garlic, walnuts, raisins, and paprika, and cook for 10 minutes, stirring often.

Transfer the contents of the skillet to a food processor and pulse several times until chunky. In a large bowl, combine the onion mixture with the lentils, 2 teaspoons salt, and 1 teaspoon pepper. Replace the food processor without washing and add the rice and egg, and pulse to form a coarse puree. Add the rice mixture to the onion-lentil mixture and mix well with your hands.

Lightly oil your hands and divide the dough into 8 portions. Shape each portion into a patty just under 1 inch thick.

Heat a heavy-bottomed skillet over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet and cook undisturbed for 5 minutes. Gently flip the burgers and turn down the heat to low. Cover and cook for 10 minutes, until the burgers have a firm, brown crust. Serve hot with your favorite condiments.

From by Louisa Shafia,

Chicken Udon Soup

  • Broth
  • 1 1/2 to 1 3/4 pounds bone-in chicken thighs and/or legs, skin removed
  • 1 (4-ounce) piece Korean mu or daikon radish, about 3-inch diameter x 1-inch height, peeled
  • 1 medium yellow onion, peeled and halved at the root
  • 1 head garlic, cloves separated and peeled (12 to 14 cloves)
  • 2 whole scallions
  • 1 teaspoon whole black peppercorns
  • 1 (1/2-inch) piece ginger, unpeeled and sliced into thick planks
  • 1 (4×6-inch) piece dashima konbu kelp, or several smaller pieces adding up
  • Soup Assembly
  • 1 teaspoon toasted sesame oil
  • 2 blocks frozen udon noodles (about 8 to 9 ounces each), or about 1 pound fresh Korean udon/jjajang noodles
  • 3 tablespoons soy sauce
  • 1 tablespoon kosher salt, plus more to season chicken and to taste
  • Freshly cracked black pepper, to taste
  • 2 thinly sliced scallions (both green and white parts), for garnish

Make the broth: In a large pot, add chicken pieces, mu/daikon radish, onion, garlic cloves, the 2 whole scallions, peppercorns, ginger slices, and kombu kelp. Slowly pour in 8 cups (2 quarts) of cold water. Bring to a boil over high heat. Start skimming any white foam or scum that comes to the top. Reduce heat to medium-low. Cover with lid slightly ajar, and cook for around 25 minutes until the chicken and daikon are done; skim off any scum every so often.

15 minutes into the broth cooking time, bring a separate, medium-size pot filled with water to boil for the udon.

Meanwhile, when the chicken broth is done, remove the chicken pieces and mu/daikon radish and let cool on a cutting board. Strain the rest of the broth into another similarly (or slightly smaller) sized pot. Discard aromatics. Season the chicken broth with soy sauce and salt, adjusting to taste. Keep strained chicken broth hot over a low heat.

Prepare the chicken and mu/daikon radish: Once cool enough to handle, use two forks or your hands to shred the chicken into bite-sized pieces. Discard the bones. Put the chicken in a bowl or storage container, season with toasted sesame oil, salt, and pepper. Set aside. Cut the radish into bite-sized pieces; set aside.

Cook udon noodles according to package instructions (usually 45 to 60 seconds for frozen udon blocks). They are already cooked, so you are just warming them through and gently releasing them from their caked state with tongs or chopsticks. It’s important not to overcook them. Drain in a colander.

Divide drained udon noodles among soup bowls. Ladle hot broth over the udon. Top each bowl with cut mu/daikon radish pieces and a small handful of shredded seasoned chicken. Garnish with the thinly sliced scallions and freshly cracked black pepper. Serve immediately.

From by Hana Asbrink,

Pan-Seared Rib Eye with Jalapeno Coleslaw

  • For the steak:
  • 1 cup cilantro stems, leaves reserved for garnish
  • 2 large jalapeños
  • 2 large garlic cloves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus more for garnish
  • 1/4 cup olive oil, plus 1 teaspoon for cooking steak
  • 1 (1 1/2–pound) bone-in rib-eye steak, about 1 1/2 inches thick
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon granulated sugar
  • For the coleslaw:
  • 1/4 pound green cabbage, finely shredded (about 1 cup)
  • 1 large jalapeño, deseeded and cut into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1 pinch celery seed

First, marinate the steak: In a blender or food processor, blitz the cilantro stems, jalapeños, garlic, salt, pepper, and olive oil until smooth. Transfer 1/4 cup of the marinade to a small resealable container and refrigerate (you’ll turn it into a sauce later). Add the steak to a large zip-top bag and pour in the rest of the marinade. Seal and smoosh everything around so the meat is fully covered in the green sauce. Set the bag on a plate in the fridge to marinate for as little as 4 hours, and as much as 8 to 12 hours or overnight. (If you’re in a hurry, you could also leave the steak to marinate at room temperature for 30 minutes, then proceed straight to cooking.)

Heat a large skillet, preferably cast iron, over medium-high heat until very hot. Add 1 teaspoon of olive oil, followed by the steak, and sear on that first side for 6 to 8 minutes. Flip, then cook for another 4 to 6 minutes, or until the internal temperature of the thickest part of the steak reaches 130°F for medium-rare (make sure your instant-read thermometer isn’t hitting the bone or any fat pockets, which will obscure this reading). Transfer the steak to a wooden cutting board and let rest for at least 10 minutes.

Meanwhile, make the coleslaw: In a medium bowl, toss together the cabbage, jalapeño, olive oil, rice vinegar, sugar, and celery seed and set aside.

When the steak has fully rested, carve it as thinly or as thickly as you like. But when doing this, just be sure to cut against the grain, which is to say: perpendicular to the parallel muscle fibers of the meat (the shorter these strands are, the tenderer the steak will feel as you eat). On a rib eye, these fibers usually run top to bottom across the surface, which is why I like to carve it on the diagonal. (Save the bone for nibbling on later.)

Remember that 1/4 cup of reserved marinade? Stir in the rice vinegar and sugar, and transfer the sauce to a large plate, flattening it with the back of a spoon. Lay the carved steak slices over the sauce and garnish liberally with the whole cilantro leaves. Grind more fresh black pepper over top if you’d like, and enjoy with the jalapeño coleslaw.

From by Eric Kim,

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