Welcome to the 4th share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Lettuce Mix
• Cilantro
• Broccoli
• Mixed Cauliflower
• Red Cabbage
• Mixed Green Beans
• 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.
• Beets w/ Greens
• 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.
• Green Garlic – This is freshly harvested immature garlic that can be used like a leek. Click here to read more over on The Spruce Eats.
• 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.
• Summer Squash

Hello and welcome to week 4 of the Summer CSA! Late June is always a scramble as we continue to settle into the rhythm of weekly harvests, planting, and maintaining. The march toward the summer solstice gets a little frantic as the weeds gain ground in the long days and yet there is garlic to harvest and lettuce to plant and tomatoes to trellis and everything needs irrigating. This past week we passed by another summer solstice. We welcome the shortening days if only for the possibility that things may grow a little slower and we may indeed catch up on the weeding and cultivating front.

Despite the weeds and the need to being doing all the things, there are vegetables! We’re bringing a few new crops to the harvest party this week including beets, cabbage, and green garlic. These beets were an experiment with a variety called ‘Babybeat’ that we’d hoped might be a quick-to-mature crop for an early CSA share. They’ve got nice greens and roots and while some are larger than the name might suggest I think the variety will probably be a keeper in future seasons.

This past Saturday we undertook the annual garlic harvest. Through the winter months our garlic was looking great. Unfortunately after a varied spring with temperature and precipitation swings things went downhill pretty quickly over the past month or so. A pretty intense case of a fungus called garlic rust set in and we weren’t sure the plants were going to mature enough to bulb up fully. We’ve dealt with rust in previous years and it’s never fun to see such a long term crop get wiped out just before it’s ready to harvest.

Thankfully our two softneck varieties headed up and we’ve got garlic curing in the shop. Unfortunately our hardneck garlic didn’t mature before the rust took it out. We did get some scapes that we shared last week and this week we’re sharing a portion of the salvaged variety as green garlic, a tasty garlicky treat to be used like leeks. We’ve been discussing some options for mitigating garlic rust issues in the future, but this year we’ll be sharing less garlic with you than planned.

The coming week will be an interesting one. We’ve got all the usual tasks on deck including propagation, transplanting, and cultivating, plus we need to get the overwintered onions out of the field ahead of some impending rain and we have family visiting Friday. How many of the To Dos on the list will get done? We’ll let you know next week.

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 Broccoli & Cauliflower with Curry Brown Butter

• 1/2 head cauliflower, stem trimmed and cut into bite-sized (1 1/2-inch) florets (about 4 cups)
• 1 large head broccoli, stem trimmed and cut into bite-sized (1 1/2-inch) florets (about 4 cups)
• 2 tablespoon extra-virgin olive oil1 teaspoon kosher salt, plus more to taste1 teaspoon freshly ground black pepper
• 3 tablespoon salted butter
• 2 1/2 teaspoon Madras curry powder
• 1/4 cup sliced almonds
• 1/4 cup golden raisins, currants, or raisins
• 1 tablespoon capers, coarsely chopped
• 2 teaspoon fresh lemon juice, plus more for finishing, if desired
• 1/3 cup fresh cilantro, roughly chopped

Heat oven to 425°F with a rack in the center. On a sheet pan, toss the broccoli and cauliflower with olive oil, salt, and pepper and arrange in a single layer. (Don’t overcrowd–otherwise, they’ll end up steaming vs. roasting.) Roast, without flipping, until tender when pierced with a fork, and nicely browned and crispy around the edges, about 18 to 20 minutes.

Meanwhile, make the curry brown butter. In a small saucepan, melt the butter over medium heat. Cook, stirring frequently and scraping up any browned bits from the bottom so they don’t burn, until brown and nutty, 3 to 5 minutes. Turn off the heat; add curry powder, almonds, golden raisins, capers, and lemon juice. Whisk to combine.

Remove the sheet pan from the oven and immediately add the curry brown butter, tossing until the vegetables are evenly coated. Add cilantro, salt, and a squeeze of lemon to taste. Serve warm or at room temperature.

From Food52.com by EmilyC, https://food52.com/recipes/88522-best-roasted-broccoli-and-cauliflower-recipe

Beet Salad (For People Who Don’t Like Beets)

• 4-5 small-medium beets
• 3 cloves garlic, peeled (or how about green garlic)
• 3 sprig thyme
• pinch dried red chilli flakes (optional)
• 1/2 Spanish (red) onion, peeled, sliced thinly into half-moons
• 3.5 ounce feta cheese, cubed or roughly crumbled
• 3 sprig fresh mint1 small (Lebanese) cucumber (optional)
• 2 ounce proscuitto, torn into strips and fried until crisp (optional)
• 1 tablespoon lemon juice
• 4 tablespoon extra virgin olive oil
• 1/2 teaspoon sugar or honey
• Generous pinch dried oregano
• Salt and freshly ground black pepper

Preheat your oven to 180 Celsius. Combine the lemon juice, 2 tbsp of the olive oil, sugar, dried oregano, and salt, whisking until amalgamated, and set aside.

Remove the leaves from the thyme sprigs by running your fingers down the stem. Wash and trim the beets, prick them with a fork, and toss them with half of the olive oil, the garlic cloves, thyme leaves, chilli flakes (if using) and some salt and pepper, ensuring everything is coated in oil.

Place the beets in a baking dish and roast 20-30 minutes (shaking the dish to turn the beets occasionally) or until the beets are tender (test with a knife; this may take more or less time, depending on the size of your beets and heat of your oven). Alternatively, skip the first steps, and simply simmer the beets with the garlic and thyme sprigs, covered, for 15-20 minutes until you can pierce centres with a knife. (Be aware though, that your beets won’t be as richly sweet as roasted ones.)

Peel the beets by rubbing off the loosened skins (wearing gloves to avoid pink hands). Slice the cooked, peeled beetroot into approximately 1cm-thick rounds, and arrange on a plate. Scatter over the feta, onion, and cucumber or prosciutto if using, and tear the mint over. Drizzle the dressing over the salad and serve.

From Food52.com by AbigailSophie, https://food52.com/recipes/3339-beet-salad-for-people-who-don-t-like-beets

Marinated Kohlrabi (In the Style of Artichoke Hearts)

• 5 medium-sized kohlrabi, outer stems and leaves removed
• Salt
• 2 cup olive oil1 bay leaf
• 1 large clove of garlic, cut in half
• 1 pinch dried chili flakes
• 1 sprig fresh thyme
• 1 strip of lemon zest, taken using a vegetable peeler
• Juice of 1 lemon

Set a large pot of water over high heat. When the water is boiling, add enough salt so that the water tastes like the ocean, and reduce the heat so that the water is gently simmering. Add the kohlrabi, and cook them for 30-45 minutes, until they are easily pierced with a fork. When the kohlrabi are finished cooking, remove them from the pot using a slotted spoon and transfer them to a cutting board.

Using a paring knife, remove and discard the fibrous outer skin of the kohlrabi. Slice the remaining kohlrabi into bite-size pieces. Season the kohlrabi lightly with salt. Set the kohlrabi aside for a moment.

Set a medium-sized pot over medium heat and add the olive oil, along with the garlic, chili flakes, thyme, and lemon zest. When the oil begins to bubble and sizzle, reduce the heat to low, and cook for 3 minutes. Remove the pot from the heat and allow the flavors to steep for 15 minutes. Add the juice of 1 lemon, and stir to combine. Pour the oil through a fine mesh strainer. Reserve the oil and discard the rest.

Transfer the kohlrabi to an airtight container, along with the oil. Allow the kohlrabi to marinate in the refrigerator for 48 hours. As long as the kohlrabi is stored in the refrigerator, fully submerged underneath the oil, it will keep for two weeks.

When you are ready to serve the marinated kohlrabi, the oil may be congealed. Allow the kohlrabi to sit at room temperature until the oil becomes translucent again. The marinated kohlrabi is best enjoyed as part of an antipasti platter, served alongside some combination of bread, olives, cheeses, salumi, sundried tomatoes, and roasted peppers.

From Food52.com by Josh Cohen, https://food52.com/recipes/66209-marinated-kohlrabi-in-the-style-of-artichoke-hearts