Welcome to the 3rd share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Mayan Jaguar Romaine Lettuce
• Butterhead Lettuce
• Basil – Don’t forget that basil doesn’t like cold temps. We like to keep it in a glass of water on our kitchen counter, like flowers.
• Broccoli
• Lacinato Kale
• Mixed Snap Peas – A mix of three snap pea types including a purple podded variety called Sugar Magnolia we’re trialing this year. After this week’s heatwave, this is probably the last of them.
• Salad Turnips – Some of these salad turnips got big while we were harvesting other things. They’re still crisp and tasty, good raw in salads or roasted/sauteed. Plus they’ve got tasty greens too.
• Carrots
• 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. Use the greens as you would kale.
• Garlic Scapes – This time of year hard neck varieties of garlic produce a tall stalk that eventually becomes a flower. Before they become too woody the stalks are a seasonal garlicky treat that can be diced up and used in place of garlic or onions.
• Bunching Onions
• Fresh Overwintered Onions – More overwintered sweet and torpedo onions this week. These were planted last October and withstood the winter weather to mature earlier than our spring planted main onion crop.
• Zucchini

We’ve made it to week 3 of the Summer CSA! The crop plan we set in motion back in December is in full swing and it feels like we’re at the height of the farming workload. Vegetables are growing in the field, while more are transplanted each week, and more are started from seed to be transplanted in the coming weeks. And the weeds, while somewhat under control at the moment, are on the cusp of winning in some areas. The long days of June make for long work days with plenty to be doing in the fields. We’re prioritizing, re-prioritizing, and triaging all at once.

Last week I mentioned that we’d be playing a little catch-up on the transplanting front, with winter squash, pumpkins, popcorn, flour corn, sweet corn, and cucumbers to get in the ground. Somehow we managed to squeeze it all in and some beets and celery too. Whoa! It was a big transplanting push that we’re glad to have behind us. Now to keep it all watered and weeded.

In the week ahead we’ll hopefully get some more lettuce, green beans, and brassicas in the ground as the transplanting push continues. But it’s also time to get the garlic and overwintered storage onions harvested. Plus we’d like to make sure there’s also time for tomato trellising and some hand weeding in the peppers and onions and tractor cultivation everywhere. It appears we’re getting a reprieve on the 90 degree days until next week, so making progress on all the things should be a little easier.

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:

Kohlrabi Slaw

Slaw

• 400 gram kohlrabi
• 1 large carrot
• 1 handful cilantro, chopped
• 1 handful parsley, chopped
• 5-6 mint leaves, finely chopped

Dressing

• 70 gram mayonnaise
• 2-3 teaspoon grainy mustard
• 1 teaspoon English mustard, less if you don’t like the heat
• 1 teaspoon red wine vinegar
• 1 splash lemon juice, to taste
• 1 pinch salt & black pepper, to taste

In a large bowl, whisk the dressing ingredients together. Set aside.

Peel the kohlrabi and the carrot. Ensure that you have removed all the tough outer bits of the kohlrabi.

Slice the kohlrabi and carrot using a mandoline, set on the fine julienne setting, or thinly slice by hand. Add the matchsticks to the bowl with the dressing along with the coriander, mint and parsley.

Toss all the ingredients together until everything is coated evenly. Season to taste.

From Food52.com by Thai Me Up Kitchen, https://food52.com/recipes/31232-kohlrabi-slaw

Tortellini Salad with Zucchini & Roasted Garlic

• 1 head of garlic
• 2 zucchini, thinly sliced
• 5 1/2 tablespoon extra-virgin olive oil, divided
• Zest from 1 whole lemon (about 2 tablespoons)
• 4 tablespoon lemon juice (whole lemon)
• 2 teaspoon Diamond kosher crystal salt plus more to taste
• Freshly ground black pepper
• 500 gram cheese tortellini
• 2/3 cup grated Parmesan
• 1/3 cup basil, chopped
• 1/4 cup toasted pine nuts

Preheat the oven to 350ºF/180ºC. Cut the top off the garlic bulb and place it on a small sheet of tin foil. Drizzle ½ tablespoon of the olive oil over and sprinkle with a little salt. Roast for 40 to 60 minutes (see tip).

In a large bowl or serving bowl, squeeze in 3 to 4 roasted garlic cloves (depending on how garlicky you want it) and mash it with the back of a fork or spoon. Add the remaining 5 tablespoons olive oil, lemon zest and juice, salt, and a generous amount of black pepper. Add the zucchini and toss to coat all the pieces in marinade; let it marinate until it’s released its juices and has softened, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain and let it cool slightly.

Add the tortellini to the bowl with the marinade and marinated zucchini. Add the parmesan, basil, and pine nuts and toss until everything is evenly coated in the marinade/dressing. Season to taste with more salt and pepper.

Garnish with more chopped basil, Parmesan, and pine nuts if desired. Serve immediately or chill it in the fridge to enjoy later.

From Food52.com by Nea Arentzen, https://food52.com/recipes/90355-tortellini-salad-with-zucchini–roasted-garlic

Garlic Scape Pesto

• 1 cup Chopped Garlic Scapes – top flowery bulb part removed
• 1 cup Fresh Basil
• 1 cup Nuts – You can use, pine, marcona almonds, walnuts, pistacios, or mix them together!
• 1 cup Grated Parmesan Cheese
• 1 cup Good Quality Olive Oil

In the bowl of a food processor pulse together first 4 ingredients untill you reach a desired consistency of your liking for pesto. This can also be done in a Vitamix. I like mine pretty creamy.

Turn the machine to “on” and alowly begin to drizzle in the olive oil. You may need mroe or less depending on the consistency you prefer and the type of nuts you are using.

If making with pasta, Cook and drain the pasta, reserving 1 cup of the pasta water. Return the pasta and reserved liquid and mix in the pesto and serve immediately! I like to add fresh veggies like tomatoes, peas, or sauteed zuchini at the end.

From Food52.com by themisinthekitchen, https://food52.com/recipes/17810-garlic-scape-basil-pesto