Summer CSA Share #6

Welcome to the 6th share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

Lettuce Mix – A mix of four lettuce varieties.
Basil
Broccoli
Mixed Cauliflower
Red Ursa Kale
Carrots
Fresh Garlic
Overwintered Onions – Overwintered red & yellow onions this week. These were planted last October and withstood the winter weather to mature earlier than our spring planted main onion crop.
Mixed Cucumbers
Summer Squash & Zucchini
Mixed Tomatoes

^{Flower snapshots from last week including honeybees in a zucchini blossom (top left), butterfly on a zinnia (top right), and ladybug on a dill flower (bottom).}

Summer is here! The sun is shining, the plants are growing, the To Do list is bottomless. I’ve been trying to remind myself that this is what we look forward to in the depths of winter when the days are dark and short and cold. Appreciate the early sunrises and late sunsets and long days in between when there’s time to get things done. Lean into the satisfaction of a weeded bed of peppers, even if there are several more to get through. Notice the flowers brightening up the edges. Embrace the warmth of the sun, as well as iced tea in the afternoon.

^{The vegetables are summering! We’ve got cucumbers and tomatoes and overwintered onions and cauliflower!}

As I remind myself to appreciate these summer days it’s the same with the summer produce. Enjoy the first fruits of summer before the cucumbers and zucchini become routine. Sometimes the abundance can be overwhelming or a burden. At the end of the harvest day we joke about the upcoming ripening of the first corn and peppers knowing we’ll soon be racing to finish up harvesting before dark falls as we fill bins as the sun sets. But the abundance is what we’re here for and summer is bringing it.

^{Future food: outdoor tomatoes, tomatillos and melons (top left), tomatillo plant close-up (top right), and sweet corn (bottom).}

We’re off to pretty good start this season as the produce is rolling in. Of course there are highs and lows. We wish the first round of snap beans hadn’t gotten weedy and the watermelons were doing better. But the second and third rounds of snap beans are looking promising and the other melons are doing great. After last year’s general loss of overwintering onions to early bolting this season’s overwintering onions did very well. Some things we get multiple attempts within a season to improve on and others we try to improve over growing seasons, having just one shot each year to get it right. It’s difficult to take the time to do much reflecting on the growing season in July but I do know there are vegetables and soon there will be even more vegetables.

^{We planted some stuff last week. Above is a shot of the hardening-off area outside the prop house full of plant starts (top left), filling the transplanter tank with water (top right), and a view of the water wheel transplanter as we begin planting bunching onions (bottom).}

Last week we set a few goals and agreed to getting as much done each day as we could. It was a lot of long work days but we made some good progress. Several beds of peppers and the sweet potatoes all got hand weeded on Thursday. Jeff prepped 26 beds for transplanting and I got 54 flats of fall and overwintering broccoli and cauliflower filled and sowed on Friday. Saturday we transplanted broccoli, cauliflower, cabbage, kale, celery, bunching onions, dill, and cilantro. Sunday it was back to harvesting, including the last of the overwintering onions and garlic plus carrots and zucchini and then I sowed the last 10 flats of overwintering cauliflower.

There will be more of the same in the week ahead. There’s the last round of sweet corn pus beets and lettuce to transplant. There’s chard and beets and chicories to sow. There are more peppers to weed. And of course there’s all the cultivation and all the irrigating and the tomatoes need to be trellised. The summer season is in full swing and we’re along for the ride!

Enjoy the vegetables and we’ll see you here next week!

Your farmers,
Carri Heisler & Jeff Bramlett

Here are a few recipes to get you inspired:

Donna Hay’s Pummeled Kale with Golden Cauliflower & Haloumi Croutons

2 kg (4 lb 7 oz) cauliflower (about 2 large heads), trimmed and cut into florets
1/3 cup (80ml/2 3⁄4 fl oz) extra-virgin olive oil
250 gram (83⁄4 oz) haloumi, chopped
8 sprig marjoram
1/3 cup (45g/1 1⁄2 oz) slivered almonds, toasted

Pummeled kale salad

500 gram (1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn into small pieces
2 tablespoon extra-virgin olive oil
1/4 cup (40g/1 1⁄2 oz) currants
1 teaspoon finely grated lemon rind
1/4 cup (60ml/2 fl oz) lemon juice

Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.

Place the cauliflower florets in a large bowl and add 1⁄4 cup (60ml/2 fl oz) of the oil. Toss to coat and divide between the trays. Roast for 20 minutes.

Place the haloumi and marjoram in the bowl and top with the remaining 1 tablespoon of oil. Toss to coat, arrange over the cauliflower on the trays and roast for a further 20 minutes or until the haloumi and cauliflower are golden.

While the cauliflower and haloumi are roasting, make the pummeled kale salad. Place the kale, oil, currants, lemon rind and juice in a large bowl. Toss to combine and, using your hands, rub the dressing into the kale for 8 minutes or until the kale is softened.

Divide the kale salad between serving bowls and top with the warm cauliflower and haloumi. Sprinkle with the almonds and serve immediately.

From Food52.com by Donna Hay, https://food52.com/recipes/82814-pummelled-kale-with-golden-cauliflower–haloumi-croutons

Cucumber and Red Onion Salad

2 cucumbers (about a pound)
1 small red onion or a few shallots
2 teaspoon kosher salt
1 tablespoon vinegar such as white balsamic, white wine, or rice
Fresh herbs such as basil, dill, mint or parsley
Olive oil (optional)

Peel cucumbers. Slice one cucumber crosswise and taste. If it tastes bitter, halve the cucumber lengthwise and scoop out the seeds, then slice the cucumber into 1/8- to 1/4-inch thick pieces. Otherwise, slice the cucumber into 1/8- to 1/4-inch thick rounds. Repeat with remaining cucumber.

Peel the onion or shallots, cut in half, and slice as thinly as possible. Place them in a large bowl with the cucumbers and toss with the salt. Let sit for 45 minutes.

Rinse the cucumbers and onions, drain, and taste for salt. If they are too salty, rinse and drain again. Place in a clean towel and press lightly to dry. Transfer cucumbers to a clean bowl and sprinkle with vinegar. Toss with herbs. Taste. Often I find I don’t even need to add oil, but add a splash if you wish. Serve. Note: If you want to make this ahead, add the herbs just before serving.

From Food52.com by Alexandra Stafford, https://food52.com/recipes/37674-cucumber-and-red-onion-salad

Mom’s Famous Zucchini Gratin

8 to 10 baby or small yellow squash and zucchini (or 3 medium-sized) sliced into 1/4-inch-thick rounds
6 scallions, trimmed and cut into 1-inch lengths
1 large shallot, thinly sliced
3 garlic cloves, thinly sliced
2 sprigs rosemary, leaves only
3 tablespoon olive oil, divided
1/2 teaspoon coarse sea salt, plus more to taste
3 tablespoon crème fraîche
2 slices of good whole-wheat toast, crumbled
3/4 cup grated Swiss and Manchego cheese, mixed together
Freshly ground pepper

Place first five ingredients (squash through rosemary) in a buttered gratin pan.

Drizzle with 2 tablespoons of the olive oil and sprinkle with coarse sea salt. Toss until everything is coated.

Bake at 375° F for 30 to 40 minutes. Squash should be tender but not completely limp.

Take the pan out from the oven and toss squash again. Top with with dollops of crème fraîche, then sprinkle on the breadcrumbs and the shredded cheese.

Drizzle the remaining 1 tablespoon olive oil over the top. Sprinkle with a pinch of salt and freshly ground pepper. Return pan to oven and bake until the crust is nicely browned and crisp, about 20 minutes.

From Food52.com by JoanG, https://food52.com/recipes/5420-mom-s-famous-zucchini-gratin