Welcome to the 15th share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Leaf Lettuce
• Dill
• Broccoli
• Purple Cauliflower
• Sweet Onions
• Sweet Corn – Tiny but tasty this week!
• Mixed Snap Beans
• Summer Squash & Zucchini
• Mixed Cucumbers – Mixed green and silver slicers and some lemons too.
• Mixed Bell Sweet Peppers – These sweet peppers ripen to red.
• Mixed Italian Frying Sweet Peppers – These are at various stages of turning red and yellow. Italian frying peppers can be used like bell peppers.
• Jalapeno Peppers
• Poblano Peppers – The classic stuffing pepper, also good for flavoring any dish that is asking for a mild chile kick.
• Mixed Tomatoes – We’ve got tomatoes! Pints of cherries plus lots of slicers of all sizes this week.
• Melons – Tom watermelons and Tirreno cantaloupe melons this week.
• Pears

When the calendar turns to September we can count on a handful of things happening. First, it’s time to get serious about the Winter CSA plans and memberships. Second, it’s time to sow the overwintering onions. Third, it must also be time for the annual trek to Corvallis to fetch our Salmon CSA-style share. And fourth, Jeff’s got a birthday to celebrate! We’re checking all the September boxes.

That’s right, the Winter CSA is now open to current and past CSA members. We’re giving you a chance to snag a spot first, but we’ll be opening it up to the wait list this coming weekend. You can find Winter CSA details here on our website and a link to the sign-up form in your email inbox. We’re currently 89% full after opening it last Friday, so raise your hand sooner than later if you want to reserve a spot.

This past week was a whirlwind of Winter CSA invoices, fall pea trellising, transplanting and direct seeding fall greens in a greenhouse, greenhouse clearing, and a series of oddball tasks including fixing our front gate wheel and investigating the wiring in the germination chamber to figure out why the light wasn’t working properly. Thankfully I’d already sowed the ow onions a week early. The days are already feeling shorter and we’re trying to pack all the things in to stay on schedule to get work done. And of course we were working around the return of the rain, which meant not getting to the field transplanting, cultivation, or bed prep we’d hoped to be doing. So it goes.

On Thursday we headed over to Corvallis to grab our annual shares of canned and frozen filleted salmon and cod, which is always a welcome day on the calendar. I know quite a few of you also purchase fish through Iliamna Fish Co. and hope you feel just as happy when it’s time to resupply.

In the coming week we’ll be finishing up the last scheduled propagation of the season(!), hopefully cultivating to stay on top of the weeds in newer plantings, transplanting a couple of beds of lettuce, and we’ve got a greenhouse to finish clearing out and get ready for planting in a couple of weeks. We’re also expecting a visit this weekend from our niece and her boyfriend who live in Bend and we don’t see often enough. And Thursday is Jeff’s 55th birthday so give him a high five or a happy birthday or both when you see him this 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:

Braised Green Beans and Roasted Red Peppers

• 1 cup light olive oil
• 1 fat clove of garlic, sliced very thinly.
• 2 lemons
• 2 tablespoon cider vinegar
• 1 teaspoon sea salt, preferably Maldon
• 1 teaspoon granualted sugar
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried red pepper flakes
• 1 pound yellow or green Romano beans, preferred, or green or yellow string beans, stem ends removed
• 1 red pepper
• 1/4 teaspoon coarse-ground black pepper
• 1 ounce shaved Parmigiano-Reggiano, Parmesan, Romano, or aged Asiago

Pour the olive oil into a cold skillet and add the sliced garlic. Cook over very low heat until the garlic becomes fragrant and loses its sharpness. Remove from heat.

Zest the lemons and set the zest aside. Juice both lemons and stir the juice into the warmed olive oil. Add the vinegar, salt, sugar, oregano, and red pepper flakes.

Bring one quart of water to a boil in a large saucepan. Add the beans, return to a boil, turn heat to medium and cook for 3-5 minutes. Beans should be brightly colored but not cooked through.

With a slotted spoon, remove beans from water and add to the olive oil in the skillet. Over medium-low heat, cook the beans until they’re cooked through but not mushy, tasting one periodically to determine when they’re done to your liking, up to 20 minutes depending on the meatiness of the beans. Remove from heat.

Meanwhile, roast the red pepper over an open flame until charred and blistered. When cool enough to handle, remove as much of the skin as possible, along with the stem and the core. Slice the pepper into strips roughly the same size as the beans, and add to the beans in the skillet.

Remove beans and peppers from the oil with a slotted spoon to a serving bowl. Sprinkle with pepper, half the reserved lemon zest and the cheese; toss and serve.

From Food52.com by betteirene, https://food52.com/recipes/4724-braised-green-beans-and-roasted-red-peppers

Quick Pickled Cucumber-Melon Salad

• 4 Kirby cucumbers, peeled and sliced 1/2 inch thin
• 3 cup sweet melon, cubed
• 2 tablespoon plus two teaspoons granulated sugar
• 1 tablespoon salt
• black pepper, to taste
• 2 slices high-quality prosciutto, cut into thin ribbons
• 1/2 cup crumbled feta cheese

In a bowl, mix together the cucumbers and melon. Sprinkle over with the sugar and salt. The salad will begin to expel liquid almost immediately. Let sit 10-20 minutes and drain well. Return to the fridge until ready to serve.

Before your picnic/casual lunch/classy dinner party, drain the salad again and remove to a serving bowl. Add a grind of black pepper and sprinkle over the prosciutto or feta (using both will add too much salt; not recommended). Spoon into bowls or eat straight from the serving dish with your fingers, trying to keep the cucumber-melon juice off your chin.

From Food52.com by MeghanVK, https://food52.com/recipes/12782-quick-pickled-cucumber-melon-salad

Grilled Corn Pudding with Poblano Peppers and Asiago

• 6 ears of fresh young sweet corn (or four medium-sized ears of corn, or two big ears of corn, enough for about two cups off the cob)
• 3 poblano peppers
• 2 beaten eggs
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons butter, melted
• 2 rounded teaspoons sorghum flour
• 2 big pinches sea salt
• 4 tablespoons Asiago cheese, shredded
• A few grinds freshly ground pepper

Preheat your grill until nice and hot and preheat your oven to 350 degrees. Then grill the corn and the peppers for 5-7 minutes, turning occasionally, until the corn has a bit of char and the peppers are nicely charred all over.

Remove the veggies and set the corn aside to cool; place the peppers in a paper bag, or in a bowl covered with plastic wrap, and let sit for 10 minutes. Meantime, melt the butter and set aside, using a bit to grease a medium-sized baking dish.

Using Merrill’s technique (http://www.food52.com/blog/2259_how_to_dekernel_corn) scrape the corn kernels from the cobs into a large-ish bowl. There should be about 2- 2 1/2 cups. If not and you’re a little short, don’t fret. It will still be awesome. Skin, seed and chop the peppers finely and add to the bowl along with the eggs, cream, milk, flour, salt, cheese and pepper; stir well.

Pour all into the baking dish, then place that into a slightly bigger pan filled with hot tap water to come halfway up the sides of the baking dish. (Additionally, you can put a small clean cloth or couple layers of paper towels in between so the bottom of the pudding dish doesn’t come into direct contact with the hot pan.) With a steady hand, pop that into the oven and bake for a half-hour, then check to see if the center is almost set. If not, bake another 5-10 minutes.

Remove and let cool for a few minutes before serving to six happy faces!

From Food52.com by wssmom, https://food52.com/recipes/13748-grilled-corn-pudding-with-poblano-peppers-and-asiago