Welcome to the 23rd share of the Pitchfork & Crow 2025 Summer CSA! Here’s what’s in the share this week:

• Smaller Red & Green Romaine Heads
• Bok Choy – A smaller, purple variety this week. Use as you would green/larger bok choy.
• Spinach
• Cauliflower
• Broccoli
• Cilantro
• 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, or quick pickled, or shredded for slaw. I’ve heard kohlrabi and peanut butter can be a pretty great snack too.
• Yukon Gem Potatoes
• Mixed Onions
• Shishito Peppers – Known as a roulette pepper, 1 in 10 might be hot. They’re great with eggs, or anything else really, but traditionally blistered in hot oil and eaten with a little salt.
• 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.
• Eggplant – Whoa, eggplant in November! This really is the last of the eggplant for the season.
• Winter Sweet Kabocha Squash – These are sweet and flaky on the inside, great in pie, curries, soups, or just on their own. Want to know more about these winter squash varieties? We’ve got a page on our site for that! Check it out for squash details and recipe ideas.

And just like that, it’s November and we’re in the home stretch of the 2025 Summer CSA. With three weeks to go in the season (not counting this week), we’ll be wrapping up another season before we know it. We’re looking to bring a strong fall vegetable game over the remaining weeks. We’ve got a plethora of roots, hardy greens, fresh-eating greens, various squashes, and oniony alliums headed your way. Seasonal eating, autumn edition!

Although the weather shift from summer to fall has included plenty of rain and wind we haven’t had too many cold nights just yet. We helped the peppers and eggplant plants through a few frost spells with night time irrigation so we’re still able to share these tasty summer fruits. If you haven’t been keeping up with the peppers we’ve been sending your way, now’s the time to stick some in the freezer for winter eating.

This past week we spent a couple of days getting the sweet potatoes harvested. It’s a big chore to weed whack the vines and pull the landscaping plastic and drip irrigation lines out of the beds ahead of the harvest, but it was time to get it done before more rain made the job any more difficult. We then use our potato digger on the back of the tractor to expose the roots followed by a lot of crawling and bagging up our plunder. It seemed like a good harvest of sizable tubers and we’re excited to share them with you after they spend some time curing in the warmth of the room we use as a germination chamber the rest of the year.

The week ahead will continue the gathering and storing theme we’ve got going over here. Beets, daikon radishes, salad turnips, rutabaga, kohlrabi, and lots of potatoes still need to be harvested for storage. We’ll also finally get a couple of greenhouses planted for winter greens. Better late than never and we’ll be happy for the food come January.

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:

Kabocha Squash & Tofu Curry

• 2 tablespoon melted coconut oil
• 1 white or yellow onion, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoon red curry paste
• 1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
• 2/3 cup vegetable broth
• One 14- or 15-ounce can coconut milk
• 1 tablespoon soy sauce or tamari
• 1 green or red bell pepper, chopped
• 1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small squash)
• 1 pound extra-firm tofu
• 1 to 2 tablespoon lime juice
• 1/3 cup cilantro, chopped
• Lime wedges, for serving

Step 1 Heat the coconut oil in a large pot or wok. Add the onion and cook till it’s softened and fragrant (about 5 to 8 minutes).

Step 2 Add the garlic and ginger and let them cook for about a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.

Step 3 Whisk in the broth, the coconut milk, and the tamari. Add the red pepper, kabocha squash, and tofu. Simmer till the kabocha squash is totally tender (30 to 35 minutes). If you need to add extra broth as the mixture cooks, do so.

Step 4 Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Remove from heat. To serve, divide the curry over brown or basmati rice. Give each portion a small squeeze of lime juice and a sprinkle of fresh, chopped cilantro.

From Food52.com by Gena Hamshaw, https://food52.com/recipes/24464-kabocha-squash-tofu-curry

Roasted Black Cod in Ginger Cilantro Broth

• 1 bunch cilantro
• 1 tablespoon white miso
• 4 cup vegetable stock
• Juice of 1 1/2 limes, divided
• 1 1/2 teaspoon soy sauce
• 4 tablespoon olive oil, divided
• salt
• 2 pound black cod, skin removed and cut into 3 inch rectangular pieces
• 2 cloves garlic, minced
• 2 tablespoon minced ginger
• 1/2 teaspoon Sriracha
• 2 teaspoon mirin
• 1 teaspoon fish sauce
• 1 1/2 cup thinly sliced ribbons of baby bok choy

Step 1 Separate the cilantro leaves from the stems, and save them both seperately. Store the leaves in the refrigerator for later use. Slice the stems as if they were chives, by lining them up in a long bundle and slicing across them. As Chef David Kinch once said, “It will be impossible for you to slice them too thinly.” Stop when you have 3 tablespoons of thinly sliced cilantro stems. Set the sliced stems aside.

Step 2 In a medium sized mixing bowl, add the miso to 1/2 cup of the vegetable stock. Whisk the miso until it is fully incorporated into the stock. Whisk in the rest of the stock and set aside.

Step 3 In a medium-sized bowl, add the juice of 1 lime, the soy sauce, and 3 tablespoons of olive oil. Add a small pinch of salt. Whisk to combine. Add the black cod to the mixing bowl and gently toss with the marinade. Set aside in the refrigerator. Preheat the oven to 425° F.

Step 4 Add the remaining 1 tablespoon of olive oil to a medium-sized saucepan. Add the cilantro stems, along with the minced garlic and ginger. Adjust the heat to medium, and cook until the vegetables begin to sizzle and soften, stirring regularly. Add the stock and the Sriracha, and stir to incorporate the Sriracha into the stock. Bring the stock to a boil, then reduce the heat and simmer gently for 30 minutes.

Step 5 When the stock has simmered for 30 minutes, turn the heat down as low as it will go. Remove the black cod from the marinade and place the fish on a rimmed baking sheet lined with parchment paper. Lightly season the fish with salt. Cook the fish in the oven for 4 to 5 minutes, until it is barely cooked through. You can see if it’s ready by flaking it: If the fish does not flake easily, continue to cook it. If it flakes and the center of the flesh is fully cooked, immediately remove it from the oven.

Step 6 Add the juice of half a lime to the stock, along with the mirin and the fish sauce. Add the ribbons of baby bok choy. Gently stir. Taste the broth, and adjust the seasoning as necessary. Roughly chop two handfuls of the reserved cilantro leaves and set aside. To serve, ladle the broth into bowls. Top each bowl with a few pieces of black cod. Gently flake the black cod with your hands as you add it to the bowls. Garnish with chopped cilantro leaves. Enjoy.

From Food52.com by Josh Cohen, https://food52.com/recipes/39742-roasted-black-cod-in-ginger-cilantro-broth

Kohlrabi Salad

• 1 head kohlrabi
• 1/2 apple, such as Gala
• 2 tablespoon rice vinegar
• 2 tablespoon sesame oil
• 1/2 bird’s eye chili
• 1 pinch cumin
• 1/2 teaspoon fish sauce
• 3 tablespoon chopped cilantro
• Salt & freshly ground pepper to taste

Step 1 With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.

Step 2 Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin (I used the latter). Do the same with the apple.

Step 3 Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

From Food52.com by sassyradish, https://food52.com/recipes/8689-kohlrabi-salad