Welcome to the 23rd share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Spinach
• Bok Choy
• Broccoli
• Mixed Cauliflower
• Radishes
• Fennel – A little anise flavor for your dishes this week. The fennel bulb is the star of the show here, but the fronds can be used too. The bulb can be sliced and roasted, braised, pickled, or eaten raw shaved into salads. We especially like making a simplified version of the fennel, onion, and cheese galette and Jeff has been enjoying candied fennel with peanuts.
• 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.
• Mixed Italian Frying & Bell Sweet Peppers – These peppers can all 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.
• Low-Heat Habanero Peppers – A new-to-us variety of no-heat habanero peppers called Habanada. These have all the flavor of a habanero without the heat!
• Green Tomatoes – We’re wrapping up the tomato season with a harvest of all the remaining unripe fruit. You can try to ripen any fruit with some coloring by leaving it out in your kitchen. Unripe fruit can be used for recipes like fried green tomatoes and green tomato cake.
• Spaghetti Squash – Need some recipes? Here’s 18 from The Kitchn to help inspire your spaghetti squash cooking this week.

And just like that, it’s November and we’re in the home stretch of the 2026 Summer CSA. With three weeks to go in the season (not counting this week), we’ll be wrapping up another season before we know it. We’re looking to bring a strong fall vegetable game over the remaining weeks. We’ve got a plethora of roots, hardy greens, fresh-eating greens, various squashes, and oniony alliums headed your way. Seasonal eating, autumn edition!

This past week we spent a couple of days getting the sweet potatoes harvested. This time around the sweet potato harvest started with a construction project. We store the sweet potatoes in the germination chamber where we can keep the temperature warm and it was finally time to fix the ceiling that we had deconstructed a couple of months back when we went chasing an electrical issue. We’d fixed the electrical issue and now it was time to replace some ceiling insulation. Turns out it took us a day to deconstruct the rest of the ceiling, cut new insulation panels, reinstall the new panels and old panels, and then tape it all up. And then it was time to dig sweet potatoes.

It’s a chore to weed whack the vines and pull the landscaping plastic out of the beds ahead of the harvest, but it was time to get it done before more rain made the job any more difficult. We then use our potato digger on the back of the tractor to expose the roots followed by a lot of crawling and bagging up our plunder. It seemed like a good harvest of sizable tubers and we’re excited to share them with you after they spend some time curing in the warmth of the germination chamber.

In the week ahead we will continue the gathering and storing theme we’ve got going over here. Beets, carrots, daikon radishes, salad turnips, rutabaga, kohlrabi, and lots of potatoes all need to be harvested for winter storage. If you need us we’ll be crawling in the mud.

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 Potatoes, Radishes & Fennel with Lemon Brown Butter Sauce

• 1 pound fingerling or very small yellow potatoes
• Olive oil
• Flaky salt and freshly ground black pepper
• 1 pound radishes, tops removed
• 1 fennel bulb without stalks, about 1 pound
• 1/4 cup unsalted butter
• 1/2 lemon, juiced (about 1 1/2 tablespoons)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• Fresh mint leaves or dill fronds, to garnish

Heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.

Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.

When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint  or dill leaves. Serve immediately.

From TheKitchn.com by Faith Durand, https://www.thekitchn.com/side-dish-recipe-roasted-potatoes-fennel-radish-with-lemon-brown-butter-sauce-recipes-from-the-kitchn-189122

Curried Vegetable and Chickpea Stew

• 1 teaspoon olive oil
• 1 large onion, diced
• 1 tablespoon kosher salt, divided
• 2 medium red or yellow potatoes, diced
• 1 tablespoon curry powder
• 1 tablespoon packed brown sugar
• 1 tablespoon peeled and grated fresh ginger
• 3 cloves garlic, minced
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups low-sodium vegetable broth, divided
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium head cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) bag baby spinach
• 1 cup coconut milk

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker.

Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook on the HIGH setting for 4 hours.

Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

From TheKitchn.com by Emma Christensen, https://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67520

Fried Green Tomatoes

• 2 medium firm green tomatoes
• 1 cup milk (or buttermilk)
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon olive oil, plus 1 tsp if needed
• 1 tablespoon freshly grated parmesan

Core the tomatoes. Cut ¼ inch off the top and bottom of the tomato. Slice tomatoes into ½ inch rounds.

Pour milk into cereal bowl. In a second cereal bowl, combine flour, cornmeal, salt, oregano, freshly ground black pepper and stir well to combine.

Next, triple dip each tomato slice as follows. First, press a tomato slice gently into the flour/cornmeal blend, coating both sides. Second, dunk the tomato slice in the milk, covering both sides with liquid. Third, press the tomato slice back into the flour/cornmeal blend, again coating both sides. Set aside the coated tomato slice and repeat with remaining slices.

Heat the olive oil in a large non-stick pan over medium-high heat. Test the heat by carefully dipping the edge of single tomato slice into the hot oil. It should begin to sizzle.

When the oil is ready, carefully slide the tomato slices into the pan. Cook for 2 minutes or until golden brown on the bottom. Gently turn the slices over and cook second side for 2 to 3 minutes or until golden. If needed, add 1 teaspoon olive oil to cook second side of tomatoes.

Remove tomatoes from pan. Allow to cool for 10 minutes as the interior of freshly fried green tomatoes is extremely hot.

Top with a sprinkling of freshly grated parmesan.

From Food52.com by Margiemic, https://food52.com/recipes/2699-fried-green-tomatoes

Broccoli and Cheese Spaghetti Squash Casserole

• 1 (2 1/2 to 3-pound) cooked, halved spaghetti squash
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 16 ounces cottage cheese (2 cups)
• 3 large eggs
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) broccoli florets (from about 2 large heads)
• 2 tablespoons water

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, scrape the strands from a cooked spaghetti squash out with a fork. Grate 8 ounces sharp cheddar cheese on the largest hole of a box grater (about 2 cups). Reserve 1/2 cup for sprinkling, then place the remaining cheddar cheese in a large bowl. Add 16 ounces cottage cheese, 3 large eggs, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Place 3 cups (1-inch) broccoli florets and 2 tablespoons water in a large ovenproof skillet. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the broccoli is crisp-tender and the water evaporates, 2 to 3 minutes. Remove the skillet from the heat. Add the spaghetti squash and cheese mixture and stir until combined. Smooth the top into an even layer, then sprinkle with the reserved cheddar cheese.

Bake until set and a thin knife inserted into the center comes out clean, about 1 hour.

From TheKitchn.com by Caroline Chambers, https://www.thekitchn.com/broccoli-and-cheese-spaghetti-squash-casserole-recipe-23041614