Welcome to the 19th 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.
• Spinach
• Dill
• Broccoli
• Cauliflower
• Onions
• Sweet Corn – Small but tasty ears as we head toward October. Keep an eye out for the earworms this week.
• Mixed Snap Beans – Just a handful this week. Use as you would other types of snap beans.
• Summer Squash & Zucchini – Perhaps the last zucchini of the season!
• Mixed Cucumbers – Mixed green and silver slicers. We’re quickly coming to the end of cucumber season.
• Mixed Bell Sweet Peppers – These sweet peppers ripen to red.
• Mixed Italian Frying Sweet Peppers – These red and yellow Italian frying peppers can be used like bell peppers.
• Mad Hatter Peppers – A new-to-us variety with a fun, unusual shape. These are a bishop’s crown type that are fruity/citrusy and have a mild heat near the seed cavity.
• Poblano Peppers – The classic stuffing pepper, also good for flavoring any dish that is asking for a mild chile kick.
• Tomatoes – Just a single slicer this week. Tomato season is winding down fast.
• Tomatillos – A little like green tomatoes, tomatillos make excellent salsa verde and enchilada sauce. Need some recipe inspiration? Click here for 18 delicious suggestions.
• Decorative Pumpkins – We’re bringing a selection of pumpkins from the patch for those of you that couldn’t make it out to the farm this past weekend.

Although the recent warm afternoons in the 80s are suggesting otherwise, fall has arrived! We’ve been waking up to some really magical foggy mornings this past week that transform the farm into a mysterious landscape. So many perfectly formed dewy spider webs appear overnight. The spiders are really getting things decorated for the season. We’re still thankful for the dry weather though. We’ve got lots of work ahead of us in the next couple of weeks that will go much smoother without the mud.

Many thanks to everyone who made it out to the farm this past Saturday for the CSA member farm visit. We lucked out with dry weather and plenty of orange (and white!) pumpkins to share. Potluck goods were eaten, pumpkins picked from the patch, and members explored the farm via the self-guided walking tour and tractor-pulled hay rides. We think it was a successful afternoon and hope you agree!

Somehow I never remember to document the busy day very well. The photos above are the only ones I snapped all day, all taken while we were readying the scene. I had my own private shadow puppet show put on by this praying mantis while I clipped the pumpkins in the morning. Luckily a member kindly shared some photos of her visit.

We’re always glad when members make it out here and see for themselves what we’ve got going on. The photos above were shared by a member. Thanks Heidi! It’s always fun to see what caught someone else’s eye when they visit. She did a good job of capturing photos from the day. Above we’ve got the farm map for the self-guided tour and an example of one of the signs we put up explaining random aspects of the farm. She also caught some photos from the pumpkin patch, though it looks like many of the largest pumpkins had already been taken away.

Above are more photos shared by Heidi! We’ve got the scene on arrival with the hay ride and potluck/gathering area and a snapshot of potlucking in progress. And there’s a photo of Jeff’s boat, on display for viewing and climbing aboard for those braver folks. Finally she snapped a photo of the two of us at day’s end as the sun was setting and we were seeing the last of the members off. Hopefully that gives you a sense of the afternoon if you weren’t able to make it out. Mark your calendars for the first Saturday in October 2027 if you want to join us next time!

Now that we’ve made it through the CSA member farm day festivities we’re returning to the regularly scheduled programming. We’ve got garlic to crack and plant, popcorn and flour corn to harvest, potatoes and sweet potatoes to dig for storage, and a greenhouse to transplant out to winter greens. It feels like there’s a big project to tackle everywhere you look. It’s time to get to work!

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:

Dilled, Crunchy Sweet Corn Salad with Buttermilk Dressing

For the salad:

• 1 clove shallot, halved lengthwise and thinly sliced
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handfull fresh dill (about 4 smallish sprigs), minced
• 1/4 cup minced fresh parsley
• 1 handful crumbled Feta cheese, rinsed, as a garnish

For the dressing:

• 1/4 cup buttermilk
• 2/3 cup plain European style thin yogurt, stirred
• 1 tablespoon white-wine vinegar
• 3 tablespoon minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper to taste.

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

From Food52.com by CreamTea, https://food52.com/recipes/12928-dilled-crunchy-sweet-corn-salad-with-buttermilk-dressing

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 oil
• 1 teaspoon kosher salt, plus more to taste
• 1 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

Beef Burger with Spinach, Roasted Poblanos, and Caramelized Onions

• 1 fresh poblano pepper
• 1 tablespoon olive oil
• 1 onion, small, finely diced
• 1 clove garlic, minced
• 10 ounce fresh spinach, washed and finely chopped
• salt and pepper to taste
• 1 pound ground chuck

Roast pepper whole, under broiler or over open flame, until all sides are black and charred. Place in a small paper bag and set aside.

Heat skillet to medium-high and add oil. Cook onion in oil until browned but not burned, about 10 minutes. Add garlic and cook another 2 minutes.

Add the spinach to the skillet, along with a dash of salt, and cook over medium heat until most of the liquid is gone, then remove from heat.

Remove poblano from bag and slip off the skin. Then pull off the stem and remove the seeds. If necessary, give the pepper a little rinse to remove any stubborn seeds, and chop the pepper finely.

Combine the spinach mixture with the poblano and chill until cool, at least 20 minutes.

When the vegetables have cooled, place in a tea towel or over a strainer, and squeeze out as much of the liquid as you can.

Combine meat and vegetables and mix with your hands until the mixture is well combined, but do not overwork the meat.

Form into 4 roughly equal-sized patties, sprinkle with salt/pepper to taste, and cook on a hot grill or skillet, or under the broiler, approximately 5-6 minutes on each side, until cooked through. Serve on buns with desired condiments (red onion is nice).

From Food52.com by Serene, https://food52.com/recipes/5798-beef-burger-with-spinach-roasted-poblanos-and-caramelized-onions