Welcome to the 22nd share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Lettuce Mix – A mix of four lettuces.
• Tatsoi – Mild Asian greens related to bok choy, good in salads, tossed in soups and pasta to wilt, or lightly sauteed.
• Cilantro
• Broccoli
• Cauliflower
• Hakurei Salad Turnips – Mild Japanese turnips that are great raw in salads or on their own and also tasty roasted or sauteed, perhaps topping ramen. Plus turnip greens!
• Pinto Potatoes – Pinto are a unique fingerling variety. Great roasted, boiled, or really however you like to eat potatoes.
• Red & Yellow Onions
• Extra Seed Garlic – We’re sharing our extra purchased seed garlic for planting or eating. It’s all softneck garlic, either Inchelium or Red Toch.
• Snow Peas – These are a fall pea experiment that has been somewhat successful. Unfortunately they got mildly hit in the most recent freeze but they’re still snappy and tasty so we decided to share this taste with you rather than waste them.
• Eggplant
• 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.
• Poblano Peppers – The classic stuffing pepper, also good for flavoring any dish that is asking for a mild chile kick.
• “Mad Hatter” Bishop’s Crown 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.
• Candystick Dessert Delicata Squash – A Honeyboat type of delicata with tan edible skin that’s similar to but more flavorful than acorn squash.

We’re wrapping up October with the classic alternating fall weather patterns of rain storms, sun breaks, and freeze warnings. After the extended summer temps it appears that Autumn has decided to show up after all. We’ve continued chipping away at all the things, prioritizing based on the suggested weather headed our way next. Last Thursday we planted out the final winter greenhouse to lettuce, spinach, bok choy, and tatsoi. We’re already looking forward to greens in the new year.

With our first real freeze warning of the season showing up in the forecast Friday night we decided it was time to clear the pepper and eggplant field of fruit. We spent Friday bringing in bins and bins of sweet peppers and poblanos and some jalapenos and all the remaining eggplant. We should be sharing peppers for a few more weeks if our storage works out. Saturday it was out to the potato field to dig potatoes for this week’s share and for storage. It’s time to get serious about stockpiling potatoes for the winter.

After some prepping for this week’s share on Sunday that included washing and bagging potatoes, picking snow peas, cleaning and counting squash, and cleaning and counting onions Jeff decided it was time to take his boat project out for test run number 2. He’s made a lot of progress on it over the past couple of weeks including building the wheel, connecting the electric motor to the wheel, and building out and wiring the console where he can control the bilge pumps, motor, lights etc. His test run was mostly a success. It still floats, the steering works, and the only hiccups seemed to have been some loose screws in the motor. He’s already planning the next test run in the ponds.

There’s plenty to be doing on the farm in the meantime. We’ve got potatoes to dig, sweet potatoes to dig and cure, daikon to bring in, garlic to prep for storage, and winter projects to plan for. Will we be building a storage barn this winter? Or will we build a greenhouse or two first? What sort of major truck and tractor maintenance needs to happen in the coming months? I see muddy root harvests and budget spreadsheets in our future.

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:

Red Pepper & Cauliflower Chowder

• 1 tablespoon olive oil
• 2 cloves garlic, roughly chopped
• 1 small yellow onion, peeled and diced
• 1 red bell pepper, cored and diced
• 1 large russet potato, peeled and diced
• 2 cup roughly chopped cauliflower
• 2 cup vegetable stock
• 1 cup whole milk
• 1 bay leaf
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell pepper and crushed red pepper flakes and continue to cook until the pepper is softened, 5 minutes.

Add the potato, cauliflower, stock, milk, bay leaf, 1/2 teaspoon kosher salt, cumin, and coriander. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and mashing a bit with the back of a spoon, 10 to 15 minutes, or until the potato and cauliflower are tender. Turn off the heat. Let cool slightly.

Ladle about 2/3 of the vegetable chunks and a little bit of liquid into a blender and blend until smooth (or use an immersion blender and leave some chunkiness un-blended). Be careful! This is hot! Duh. Return the blended soup to the pot; heat over medium and stir to combine, heating everything through.

Serve the soup with black pepper and parmesan on top.

From Food52.com by Kendra Vaculin, https://food52.com/recipes/31659-red-pepper-and-cauliflower-chowder

Spicy Miso Eggplant & broccoli Salad, From Deliciously Ella

For the Salad

• 2 medium aubergines (eggplants), chopped into bite-sized chunks
• 1 large head of broccoli, chopped into florets
• 1 pinch of Chile flakes
• 1 handful of coriander (cilantro), chopped
• 1 handful of sesame seeds
• Salt and pepper to taste

For the Miso Dressing

• 4 tablespoon miso paste
• 1 lime, juiced (you’ll use the juice)
• 1 tablespoon rice vinegar
• 3 tablespoon sesame oil
• 1 thumb-sized piece of ginger, peeled and grated

Preheat the oven to 240°C (464°F, fan 220°C).

For the dressing, blitz the miso, lime juice, vinegar, sesame oil, ginger and some salt and pepper in a blender until smooth. If you don’t have a blender, dissolve the miso paste in a tablespoon of boiling water then stir through the other dressing ingredients.

In a large baking tray, mix the aubergine with the dressing and roast for 30-35 minutes. At this point, remove the tray from the oven and switch the oven over to the grill setting. Mix the broccoli florets with the aubergine, then place the tray back in the oven for another 10 minutes until the broccoli is lightly charred on top and the aubergine is soft and golden.

Once cooked, remove from the oven, place in a serving bowl and sprinkle with the chilli flakes, coriander and sesame seeds before serving.

From Food52.com by Ella Quittner, https://food52.com/recipes/80941-spicy-miso-eggplant-broccoli-salad-from-deliciously-ella

Parmesan Roasted Delicata Squash

• 1 medium delicata squash (about 1 ¼ pounds)
• 2 garlic cloves, minced (about 2 teaspoons)
• 3 tablespoons melted butter or extra-virgin olive oil
• 1 ounce finely grated Parmesan (about ½ cup)
• ¼ teaspoon fine sea salt
• ¼ teaspoon fresh ground black pepper

Heat the oven to 425°F (220°C). Set a 13×9-inch baking dish aside. You can also use a rimmed baking sheet.

Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into ¾-inch-thick slices resembling half-moons.

In a small bowl, stir together the melted butter and garlic.

Spread half of the garlic butter over the bottom of the baking dish. Then, sprinkle all but 2 tablespoons of the Parmesan cheese on top.

Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.

Roast the squash for 20 to 30 minutes or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. If some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top.

From InspiredTaste.net, https://www.inspiredtaste.net/55214/roasted-delicata-squash/