Welcome to the 4th share of the Pitchfork & Crow 2025 Summer CSA! Here’s what’s in the share this week:

• Lettuce Mix – A mix of four lettuce varieties.
• Mayan Jaguar Romaine Lettuce
• Dill
• Broccoli
• Cauliflower
• A Medley of Potatoes – We’re using up the last of last season’s potato crop. Eat them up! Also, we suggest storing them in the fridge to slow the sprouting.
• Carrots
• Radishes
• Green Garlic – This is freshly harvested garlic that can be used as is or peeled down. Click here to read more over on The Spruce Eats.
• Bunching Onions – You might call them spring onions, scallions, or green onions. Jeff calls them munching onions. No matter what you call them, they’re a tasty addition to many meals.
• Mixed Snap Beans – Just a handful of beans this week.
• Cucumbers – A couple of small cukes to kick off cucumber season this time. Mosty silver slicers this week but the green cukes are on the way too.
• Zucchini

Hello and welcome to week four of the Summer CSA! We’ve found some new crops this week, including green garlic, cucumbers, cauliflower, and snap beans. We’re on a roll now! We celebrated the passing of the Summer solstice, and the longest day of the year, this past weekend with rain storms and I tweaked my back. It’s been a fun week!

We knew the rain was headed our way on Friday so we spent Thursday getting as much done in the field as possible. We uncovered the melons, pumpkins, and winter squash to get those beds cultivated. We then shifted to planting. We managed to get the next round of lettuce, beets, bunching onions, and some Napa cabbage in the ground. Jeff then managed to squeeze in some cultivation before the big down pour.

Friday and Saturday were sure rainy. The deluge was a welcome reset for the irrigation schedule and it gave me a chance to lay low with my back pain. It was also a good opportunity to work on bulk harvesting greenhouse-grown spring carrots. There are certainly worse things to do on a rainy day than pulling lovely carrots out of the ground. We’ll be doing some catch-up this week now that we’ve got clear skies in the forecast again. There’s garlic to harvest, and overwintered onions to harvest, and winter squash and peppers to cultivate and carrots to weed. And there’s brassicas and sweet corn to transplant and lots of seed starting on deck. Our rainy day respite is over and it’s time to get back to getting things done.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Roasted Radish and Potato Salad with Black Mustard and Cumin Seed

1 large Yukon gold potato, cut into bite sized pieces
8-10 radishes, can be a variety of sizes and types (I had small – large Easter egg radishes and French breakfast radishes), ends trimmed
Extra virgin olive oil
Sea Salt
Freshly ground black pepper
¹/₂ teaspoon black mustard seeds
¹/₂ teaspoon whole cumin seeds
2 tablespoons whole milk yogurt
2 tablespoons thinly sliced green onions
2 tablespoons lemon juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved

1. Preheat oven to 400 degrees. In a medium sized bowl, combine potato pieces with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.
2. Meanwhile, halve and slice any large radishes into wedges, leaving smaller ones whole. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat.
3. Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook).
4. Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. I used my wooden spoon to shield the seeds from popping all over the place. Remove pan from heat and set aside.
5. Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Halve small radishes. Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste. I added one and a half teaspoons of lemon juice-salt-sugar mixture. Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before enjoying.

From Food52.com by GingerRoot, https://food52.com/recipes/6642-roasted-radish-and-potato-salad-with-black-mustard-and-cumin-seed

Middle Eastern Zucchini Fritters

500 grams zucchinis
³/₄ teaspoon salt
200 grams carrots
3 scallions
1 small onion
3 tablespoons dill, chopped
4 tablespoons flat leaf parsley, chopped
100 grams feta cheese
140 grams flour
1 egg
Freshly ground black pepper, to taste
¹/₄ teaspoon chili flakes
Olive oil, for frying
200 grams Greek yoghurt

1. Wash the zucchinis and finely grate. Put into a fine sieve, mix with 1/4 teaspoon salt and leave to drain for 20 minutes.
2. Meanwhile, peel and finely grate the carrots. Squeeze out any excess moisture with your hands and put into a large bowl.
3. Wash, trim, and finely chop the scallions. Add to the bowl.
4. Peel and finely chop the onion and add to the bowl, followed by the chopped dill and parsley.
5. Finely crumble the feta into the bowl.
6. After 20 minutes, squeeze out any excess moisture from the zucchinis and add to the bowl. Then add the flour, egg, a bit of pepper, 1/4 teaspoon salt, and the chili flakes, and mix until everything is well incorporated.
7. Pour enough olive oil into a pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter—if it starts bubbling, you’re good to go. For 4 fritters, drop 4 tablespoons of the zucchini mix into the pan. Flatten them slightly and fry on each side for 2 to 3 minutes. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
8. Just before serving, season the yoghurt with 1/4 teaspoon of salt and black pepper and serve each portion of zucchini fritters with a dollop of yoghurt.

From Food52.com by Anne’s Kitchen, https://food52.com/recipes/37589-middle-eastern-zucchini-fritters

Green Green Dressing with a Little Salad

• For the dressing (makes about one cup):
• 1 egg, at room temperature
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon Dijon mustard
• Juice of 1/2 a lemon
• 2 medium green onions, roughly chopped
• 2 medium stalks of green garlic, roughly chopped
• 3 anchovy filets from a 2-ounce tin (save the rest for the salad)
• Anchovy oil from the 2-ounce tin of anchovies
• ³/₄ cup neutral oil, such as vegetable or canola

• For a salad:
• 1 romaine lettuce heart torn into bite-size pieces
• 6 thin slices English cucumber
• 1 large radish, thinly sliced and cut into moons
• 1 hard-boiled egg, chopped
• Remaining anchovies from the 2-ounce tin

For the dressing (makes about one cup):

1. Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor. Begin processing, then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor. Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.

For a salad:

1. Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

From Food52.com by InPatsKitchen, https://food52.com/recipes/17133-green-green-dressing-with-a-little-salad