Welcome to the 19th share of the Pitchfork & Crow 2025 Summer CSA! Here’s what’s in the share this week:

• Lettuce Mix
• Mixed Cauliflower
• Cilantro
• Beets – Have you tried to make quick pickled beets yet?
• Garlic
• Bunching Onions
• Sweet Corn – This really does appear to be the last of the corn for the season, enjoy!
• Romano Snap Beans – Use as you would other types of snap beans.
• Cucumbers – We’re coming to the end of cucumber season.
• Jalapeno Peppers
• Poblano Peppers – The classic stuffing pepper, also good for flavoring any dish that is asking for a mild chile kick.
• Sweet Peppers – Mixed bell and Italian roasting peppers of varying colors. Most this week ripen to red or yellow.
• Tomatillos – A little like green tomatoes, tomatillos make excellent salsa verde and enchilada sauce.
• Mixed Tomatoes – Pints of cherries and slicers this week. We’re using a lot of the pint boxes for tomatoes and would appreciate it if you could leave them behind or return them for another go around. Thanks!
• Candystick Dessert Delicata Squash – A Honeyboat type of delicata with tan edible skin that’s similar to but more flavorful than acorn squash.
• Decorative Pumpkins – We’re bringing a selection of pumpkins from the patch for those of you that couldn’t make it out to the farm this past weekend.

Many thanks to everyone who made it out to the farm this past Saturday for the CSA member farm visit. We lucked out with dry weather and plenty of orange (and white!) pumpkins to share. Apples were pressed, potluck goods were eaten, pumpkins picked from the patch, and members explored the farm via the self-guided walking tour and some tractor rides. We think it was a successful afternoon!

We’re always glad when members make it out here and see for themselves what we’ve got going on. The photos above were shared by a couple of members who visited for the first time. It’s always fun to see what caught someone else’s eye when they visit. Let us know if you couldn’t make it Saturday but would like to see the farm. We’re happy to set up a time to show you around.

Last Thursday we endeavored to finish the winter squash harvest. We’d gotten the first six bins out of the field ahead of last week’s rain and then hoped for the best for the rest of the squash remaining out there through days of rainstorms. Thankfully most of it was still in good shape once we got back to it. The kabochas are drying out more in the prop. house with the popcorn and the other types will all be headed to storage in the barn after some time drying down in an open field house. Whew! We’re glad to have that project done before any more inclement weather shows up.

Now that we’ve made it through the CSA member farm day festivities we’re returning to the regularly scheduled programming. We’ve got garlic to crack and plant, cover crop seed to sow, potatoes and sweet potatoes to harvest for storage, and more apples to pick for winter drying. Although the transplanting is winding down it feels like there’s a big project to tackle everywhere you look.

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 Beet, Corn, and Goat Cheese Pizza with Garlic Herb Olive Oil

• 7 ounce pizza dough
• 3 tablespoon olive oil
• 1 garlic clove, minced
• choice of herbs, minced (I usually use thyme, rosemary, and sage)
• pinch salt
• pinch black pepper
• 1 beet
• 1 ear corn, either grilled or boiled, and kernels removed from ear
• 2 ounce goat cheese

Step 1 Preheat oven to 400°F.

Step 2 Pierce beet with a fork all over and wrap in aluminum foil. Bake for approx. 30 min. or until tender when pierced with a knife. When done, open tin foil, peel beet, and slice thinly.

Step 3 Increase oven temperature to 450°F. Divide pizza dough into 2 portions and roll out each portion into a 6-inch circle. Cover and let rest for 10 min.

Step 4 Combine olive oil, garlic, herbs, salt, and pepper in a small bowl.

Step 5 Bake pizza dough circles for 3 min. until slightly firm.

Step 6 Remove from oven and brush on olive oil mixture. Lay slices of beet on the dough, sprinkle on corn kernels, and then crumble on the goat cheese.

Step 7 Bake for 10 min. or until pizza dough is crisp on the edges.

From Food52.com by Sarah, https://food52.com/recipes/28569-roasted-beet-corn-and-goat-cheese-pizza-with-garlic-herb-olive-oil

Roasted Tomatillo Salsa Verde

• 1 pound (450g) tomatillos, husked and rinsed (6 medium)
• 1 jalapeño pepper
• 1 serrano pepper
• 2 unpeeled garlic cloves
• 1/2 cup (118ml) chicken broth or vegetable broth
• 1/4 medium onion, chopped
• 1/3 cup loosely packed cilantro leaves and tender stems
• 1 tablespoon lime juice, or more to taste
• 1/2 teaspoon salt, or more to taste

1 Set an oven rack about 4 inches from the broiler. Turn the broiler on.

2 Place the tomatillos, jalapeño, serrano pepper, and unpeeled garlic cloves in a baking dish.

3 Broil, turning occasionally, until the tomatillos are blackened in spots, 10 to 12 minutes.

4 Remove the baking dish and add broth, then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos, peppers, and garlic cool.

5 When the peppers are cool enough to handle, peel most of the skins and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from the peel.

6 Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and salt to a food processor.

7 Pour about half of the liquid from the baking dish into the processor, then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.

8 Adjust with more liquid, lime juice, or salt based on consistency and taste.

From InspiredTaste.net, https://www.inspiredtaste.net/901/roasted-tomatillo-salsa-salsa-verde/

Roasted Curried Cauliflower

• 1 medium cauliflower (about 2 pounds), cut into florets
• 1 white onion, large dice
• 1 1/2 cup chickpeas (1 can, drained and rinsed)
• 2/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 1/2 teaspoon double-concentrated tomato paste
• 1/2 teaspoon kosher salt
• 2 teaspoon curry powder
• 1/2 teaspoon smoked paprika
• 1 pinch cayenne
• 1/3 cup cilantro leaves, chopped

Step 1 Preheat oven to 400°F.

Step 2 Put cauliflower florets, onion and chickpeas in large bowl.

Step 3 In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan.

Step 4 Roast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes.

Step 5 Taste vegetables and add salt if needed.Mix in fresh cilantro and serve.

From Food52.com by Wanderash, https://food52.com/recipes/7058-roasted-curried-cauliflower