Welcome to the 1st share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Spinach
• Lettuce Mix – A mix of four lettuce varieties.
• Cilantro – We’re still working out the timing on sowing this first round of cilantro for the start of the season. It’s a little bolty but still tasty.
• Broccoli
• Bok Choy
• Mixed Snap Peas – A mix of three snap pea types including a purple podded variety called Sugar Magnolia we’re trialing this year. It’s not as sweet as other snap peas but sure is pretty.
• Fava Beans – For the true fava experience you’ll want to shell the beans, blanch them, then remove the outer skin and eat the bright green inner bean. We often skip that last step and eat the shelled beans sauteed over pasta or in salads. Also, grilling or roasting the entire pods make them quicker to shell and the beans get steamed inside, so they don’t need to be blanched for shelling.
• Huckleberry Gold Fingerling 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.
• Radishes
• Leek Scapes – This time of year leeks produce a tall stalk that eventually becomes a flower. Before they become too woody the stalks are a seasonal leeky treat that can be diced up and used in place of leeks or onions.
• Shallots from Storage – These are from last year. We suggest you use them up sooner than later.
• Sweet Onion
• Tetsukabuto Winter Squash – We’re using up storage crops from last season. A rare cross between butternut and kabocha = the best of both worlds!
• Tomato Plants – We have enough tomato starts for everyone to take home at least two! We’ll have some available for those biweekly members starting next week too.

It’s happening! We’re finally kicking off the 2026 P&C Summer CSA season! As we get things underway we’re happy to welcome back previous members (89% of you!) and welcome new members to the group. We’ll see “Even Group” biweekly members next week for your first share of the season.

Hopefully you’ve been reading the member emails over the past couple of weeks and preparing for the season to begin. (Check your spam or promotions folders if you haven’t been seeing our emails and let us know if you don’t find them there.) By now most of your questions should have been answered by the CSA Member Handbook. Don’t forget, you can find lots of logistics reminders over on the CSA Member Resources page and extra helpful tips and info about the vegetables we grow on the Secret Member Resources page.

In future newsletters I’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown.  I’ll also always include a few recipes for combinations of that week’s share items.  You can find this week’s recipes at the bottom of this post.

Not sure what to do with a vegetable? Looking for more recipe suggestions? 

• Check out the archive of recipes on our Recipe page that is sorted by vegetable.
• Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
• Check out the vegetable encyclopedia page for storage tips and a rundown of the various types of vegetables we grow each season.

As we begin the Summer CSA season, we hope you’re excited for the adventure ahead.  Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically!

Let’s get this season started!

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:

Chicken Quesadilla with Broccoli

1 tablespoon vegetable or olive oil
1 cup chopped onion
2 cups chopped broccoli
Kosher salt and freshly ground black pepper
1 cup roughly chopped spinach or kale
¹/₂ teaspoon minced garlic
1 teaspoon chili powder
2 tablespoons minced fresh cilantro (optional)
2 cups shredded cooked chicken (see Author Notes)
4 teaspoons unsalted butter, divided
8 (8-inch) flour tortillas
3 cups (12 ounces) shredded white cheddar, or another type of combo or shredded cheese
Guacamole, sour cream, and salsa, for serving

1. Heat a large skillet over medium-high heat and add the vegetable or olive oil. Add the onion and broccoli, season with salt and pepper, and sauté for 3 minutes until the vegetables start to soften. Add the spinach, garlic, and chili powder and stir for another minute until you can smell the garlic, the spinach is wilted, and everything is well combined. Stir in the cilantro if using, turn the mixture into a bowl, and stir in the chicken until everything is blended.
2. Wash and dry the skillet (or grab a new skillet). Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken and vegetable mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla. Continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes. You can cook two at a time, if you nestle them in the pan with the flat sides of the half moons abutting each other.
3. Remove the quesadilla to a cutting board and let it sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, and sour cream.

From Food52.com by Katie Workman, https://food52.com/recipes/82745-chicken-quesadilla-with-broccoli-recipe

Raw Fava Bean Crostini

• 2 pound fava beans in their pods
• Juice of one lemon
• 1 Loaf of ciabatta bread
• Handful of grated semi-aged pecorino cheese
• Several glugs of extra virgin olive oil
• Salt and pepper to taste
• Fresh herbs such as mint, tarragon or basil
• 1 clove of garlic (optional)

Start off by shelling the pods and collecting the beans in a bowl. Put aside some of the beans to use as garnish. In a mortar and pestle, smash up the rest of the fava beans with a few spoonfuls of extra virgin olive oil and the lemon juice. Add the grated pecorino cheese and salt and pepper to taste.

Meanwhile grill the slices of ciabatta bread and (if you are using the garlic), when they are still hot, rub one side of the bread once with the clove of garlic. If you’re a garlic lover, you can rub more but try not to go overboard with the raw garlic as it tends to overpower!

Top each slice with a spoonful or two of the fava bean paste and decorate with some of the whole fava beans that you put aside at the beginning and a few leaves of your favourite fresh herbs. Tastes like Spring.

From Food52.com by Emiko, https://food52.com/recipes/11649-raw-fava-bean-crostini

Moo Goo Gai Pan

Chicken Marinade & Sauce:

• 1/4 cup plus 3 tablespoons Shaoxing cooking wine, divided
• 1 tablespoon plus 2 teaspoons cornstarch, divided
• 1 tablespoon plus 1 teaspoon soy sauce, divided
• 1/4 teaspoon white pepper
• 1 pound skinless, boneless chicken thighs
• 1/4 cup water
• 1/4 cup white rice wine
• 1 tablespoon oyster sauce

Stir-Fry:

• 3 tablespoon vegetable oil
• 3 garlic cloves, sliced
• 1 (1-inch) piece ginger, peeled and thinly sliced (about 20 grams)
• 1 teaspoon toasted sesame oil
• 3 1/2 cup (226 grams/4 ounces) shiitake mushrooms, stems removed and caps sliced
• 1 1/2 cup (160 grams) coarsely chopped or sliced baby bok choy
• 1 1/2 cup (120 grams) snow peas, strings removed (or how about snap peas)
• 1 cup (60 grams/2 ounces) torn oyster mushrooms
• Kosher salt
• Cooked rice, for serving

Chicken Marinade & Sauce:

• Step 1 In a medium bowl, whisk 3 tablespoons of the Shaoxing wine, 2 teaspoons of the cornstarch, 1 teaspoon of the soy sauce, and the pepper to combine. Slice the chicken, removing any excess fat, and toss the chicken in the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour.
• Step 2 While the chicken is marinating, in a small bowl, whisk the water, rice wine, oyster sauce, and the remaining ¼ cup of the Shaoxing wine, 1 tablespoon of the cornstarch, and 1 tablespoon of the soy sauce; set aside.

Stir-Fry:

• Step 1 In a large wok or pot over medium-high heat, heat the vegetable oil until hot and shimmering. Cook the chicken (leaving the marinade behind), tossing, for 3 to 5 minutes, until just cooked through.
• Step 2 Reduce the heat to medium. Add the garlic, ginger, and sesame oil and cook, stirring, for 5 to 6 minutes, until softened and fragrant. Add the shiitake mushrooms, bok choy, snow peas, and oyster mushrooms, and cook, tossing, for 6 to 8 minutes, until the mushrooms have shrunk and the bok choy and snap peas are tender but still have some crunch.
• Step 3 Return the chicken and resting juices to the wok. Stir the sauce once more and add to the wok. Simmer for 3 to 5 minutes, until thickened and glossy. Season to taste.
• Step 4 Remove from the heat and serve with the rice.

From Food52.com by Genevieve Yam, https://food52.com/recipes/87264-best-moo-goo-gai-pan-recipe