Welcome to the 24th share of the Pitchfork & Crow 2026 Summer CSA! Here’s what’s in the share this week:

• Arugula – A little spicy, arugula is a punchy salad green or can be wilted in soups.
• Rainbow Chard
• Savoy Cabbage
• Mixed Cauliflower
• ‘Diana’ Purple & White Radishes
• Yukon Gem Potatoes – We’re giving these out without washing them. We just simply ran out of time this week.
• Leeks – It’s leek potato soup season! Use leeks like onions for a mild allium taste in any dish.
• Yellow Onions
• Garlic
• Mixed Italian Frying Peppers – Last of the peppers! These peppers can all be used like bell peppers.
• Poblano Peppers – Last of the peppers! The classic stuffing pepper, also good for flavoring any dish that is asking for a mild chile kick.
• Jalapeno Peppers
• Butternut Squash – It’s been squash pie, squash bread, squash mac & cheese, and squash tacos the past few weeks as we welcome the return of winter squash season.

We’ve just about made it to mid-November and the end of season push continues. The dwindling amount of daylight means we’ve got to squeeze as much out of each day as possible. We’ve got plenty of work to get done in these short days as we dodge sporadic rainstorms. Thankfully the cold temps of winter haven’t settled in just yet. Just two harvests left after this week!

The recent warm weather means we’re still enjoying fresh eating greens out of the field. This week’s cabbage, chard, and arugula are all pretty fantastic, more so given the ups and downs of the fall weather. Of course even the small amount of rain we’ve had over the last couple of days has turned much of the farm to mud. This week’s harvest is brought to you by rain bibs, rain boots, and mud.

Last Thursday we split up and while Jeff focused on some minor greenhouse repairs and closing in the ends on the greenhouse with the youngest winter greens, I spent the day de-cobbing the the dry flint corn we grow for grinding and sifting into corn flour and polenta. (We plan to share those with you over the final two weeks of the season.) The first step is getting the corn off the cob. Thankfully we picked up an antique de-cobber years ago, making the job a little easier. I’m ready to grind and sift corn later this week.

Friday and Saturday we focused on digging potatoes for storage. We made it through five beds and the potato cooler is already starting to fill up. Thankfully we can use our tractor to dig the long rows of spuds using a potato digger our neighbor welded from an old bulldozer blade. It’s been a game changer in our potato digging game since he sold it to us many years ago. The potatoes are left on the surface of the bed and we then put them into mesh bags, pick up the bags, label the bags, and transfer them to the cooler for future CSA shares. We’ve got eleven more beds to dig before we’re done digging for the season!

As we look ahead we’ll be busy harvesting for the final two shares of the Summer CSA season. We’ll try to have a list of what we expect to include in the final share of the season in next week’s post to help with holiday meal planning. We’ve also still got potatoes to dig and a plethora of roots to harvest and store for winter as cooler space opens up. It’s going to be another busy one as we make the most of the daylight and work toward wrapping up another season.

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:

Pasta with Cabbage, Winter Squash, and Walnuts

• 1/2 pound (227 grams) winter squash, such as Delicata, Kabocha, acorn or butternut, scrubbed or peeled, as you like
• 1/4 cup (60 ml) extra-virgin olive oil, or a little more
• 1 pinch fine sea salt and freshly ground pepper
• 2 tablespoon cider vinegar
• 1 1/2 teaspoon honey
• 1/2 pound (227 grams) linguine or other long pasta
• 1/4 cup (30 grams) dried cranberries
• 1/2 pound (227 grams) green cabbage, trimmed, cored and shredded (about 2 lightly packed cups)
• 1/4 cup (30 grams) walnut pieces, toasted, if you’d like
• 1 handful freshly grated Parmesan, for sprinkling

Bring a large pot of generously salted water to a boil. Meanwhile, cut the squash in half and remove the seeds and strings (discard the seeds or clean and roast).

Thinly slice or cut into cubes (see headnote). You’ll have about 2 lightly packed cups.

Warm 2 tablespoons of the oil in a large high-sided skillet, preferably nonstick, over medium-high heat. Toss in the squash, season with salt and pepper and cook, stirring, until it is almost tender, about 8 minutes. Stir in 1 tablespoon of the vinegar and cook until it is absorbed by the squash — this is quick. Add the honey and stir to coat, then scrape the squash into a bowl and set aside.

Cook the pasta according to package directions. About a minute before the pasta is ready, toss the dried cranberries into the pot. When the pasta is cooked, scoop out 1/4 cup of the cooking water and set aside, then drain the pasta, leaving a little water clinging to the strands.

Return the skillet to medium-high heat, add 1 tablespoon of the remaining oil, toss in the cabbage and season with salt and pepper. Cook, stirring, for a minute or two, then add the remaining 1 tablespoon vinegar and cook, stirring, until it is absorbed. Pour in the reserved pasta water and cook for a minute, then add the pasta and cranberries and stir it all around. Mix in the squash and the remaining 1 tablespoon oil. Taste for salt and pepper and see if you want to add a bit more oil.

Transfer to a warm bowl or leave the pasta in the skillet to serve, topped with the walnuts and Parmesan.

STORING: The dish is really best served as soon as it’s made.

From Food52.com by Dorie Greenspan, https://food52.com/recipes/78397-pasta-with-cabbage-winter-squash-and-walnuts

Roasted Squash and Arugula Salad with Pecans, Bacon, and Goat Cheese

• 1/2 cup pecans
• neutral oil such as canola
• flaky sea salt such as Maldon
• 1 to 2 pounds butternut squash
• 1/2 pound of applewood smoked bacon
• 1/2 cup slivered shallot
• 3 tablespoons sherry vinegar
• 7-ounce bag arugula
• several sprigs fresh thyme
• 8-ounce package goat’s cheese

Preheat oven to 375°F.

Toss the pecans with a little canola oil and sea salt, and roast until fragrant, about 7 to 10 minutes.

Meanwhile, peel and seed the squash and cut into 1/2-inch cubes. Toss with a little canola oil on two baking sheets (do not crowd) and sprinkle with more of the sea salt. When the pecans are done, remove from the oven, raise the temperature to 425°F and roast the squash until it’s soft and the edges are deep brown.

While the squash roasts, cut the bacon into 1-inch pieces and fry it up in a large skillet. You may need to do this in two batches, pouring off the fat (be sure to save it!) in-between. Drain the bacon on paper towels or on a brown paper bag.

Keep the pan hot and make sure there are about 6 tablespoons of bacon fat in the pan. Add the shallots and saute over medium heat until they soften. Turn off the heat and add the vinegar. Swirl to combine. Add a few turns of the pepper mill’s worth of fresh black pepper.

The salad can be served now, with the ingredients still warm, or at room temperature. To assemble: In a large bowl, toss the dressing with the squash and bacon. Add several large handfuls of the arugula. Strip about three or four sprigs of thyme leaves into the bowl and add the pecans (which should be broken into pieces if they’re not already.) Toss gently. Dot with the goat cheese (you may not need all of it) and serve.

From TheKitchn.com by Dana Velden, https://www.thekitchn.com/autumnal-recipe-roasted-squash-131967

One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas

• 1/2 medium head green cabbage
• 2 medium leeks
• 2 large cloves garlic
• 1 (about 15-ounce) can garbanzo beans
• 4 large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup canned full-fat or lite coconut milk
• 1 tablespoon curry powder
• 1/4 teaspoon red pepper flakes
• Coarsely chopped fresh cilantro, for serving (optional)

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil large cast-iron or oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden-brown, 10 to 12 minutes. Transfer to a plate skin-side up.

Reduce the heat to medium. Add the leeks, garlic, and 1/4 teaspoon of the kosher salt, and cook until the leeks are tender and translucent, about 4 minutes. Add the cabbage and remaining 1 teaspoon kosher salt and cook, tossing occasionally, until the cabbage is just wilted, about 5 minutes.

Add the garbanzo beans, 1 cup coconut milk, 1 tablespoon curry powder, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a simmer. Return the chicken to the skillet skin-side up.

Bake until the chicken is cooked through and registers an internal temperature of 165ºF, 20 to 25 minutes. Transfer the chicken to a serving dish. Taste and season the cabbage mixture with kosher salt as needed, and serve with the chicken. Top with chopped cilantro, if desired.

From TheKitchn.com by Amelia Rampe, https://www.thekitchn.com/one-skillet-chicken-thighs-curried-cabbage-chickpeas-recipe-23104316