summer csa share – week 23


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

  • Salad Mix
  • Carrots
  • Broccoli
  • Celery – best used in soups or stews
  • Cauliflower
  • Mixed Tomatoes
  • Kennebec Potatoes
  • Sweet Peppers or Poblano Peppers
  • Leeks
  • Brussels Sprouts
  • Potimarron Winter Squash – a denser squash with a flaky texture, great for soups and even pie!


The sun made an appearance for a brief moment after a grey, drizzly harvest day.  It brought with it a sliver of blue sky and an attempted double rainbow.  Not bad for a Monday.

We’re excited for this week’s selection.  Like the shift in weather, this week’s share is a shift in seasonal eating.  We’ve got a great line-up of fall vegetables headed your way including Brussels sprouts, leeks, celery, and Potimarron winter squash.  Time to fire up the oven for roasting your way through the share.  Or perhaps the damp weather calls for soup, stew, curry, or chowder.  Either way we hope you’re excited to get cooking with some new ingredients  added in with the staples.


This past week we’ve jumped into project mode here on the farm.  Jeff and our (super part-time) employee Daniel finished clearing out the summer crops and drip irrigation from two of our field houses and managed to replace the plastic on both.  It’s amazing what some shiny new plastic can do for a greenhouse, they almost look brand new.  Now let’s hope the winter weather in the months ahead doesn’t take too much of a toll on the new plastic.  Jeff worked on adding end walls to these houses over the weekend.  For years we’ve only had open-ended field houses but we’re hoping to extend their cold weather usefulness by adding ends to them.   Covered space is premium on the farm, especially in wet weather, but closed in dry space is that much better.

While Jeff worked on the field houses, I tackled the shelling of our flour corn.  Those of you with kids who have come to one of the fall CSA potlucks might recall our hand crank corn sheller.  It’s a beast that makes the work of getting kernels off dried corn easier, but still requires a lot of cranking.  I’m happy to report our corn is taking up a lot less storage space now that it’s off the cob.  We look forward to sharing corn flour with you in upcoming CSA shares.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

3-Ingredient Sweet and Smoky Brussels Sprouts

  • 4 ounces bacon (about 4 slices), cut crosswise into 1/4″ strips
  • 2 tablespoons (or more) olive oil
  • 1 pound brussels sprouts, trimmed, halved
  • 1/2 teaspoon kosher salt
  • 1/4 cup dates, pitted, chopped

Cook bacon in a large skillet over medium heat, stirring occasionally, until partially crisped, 5–7 minutes. Using a slotted spoon, transfer bacon to paper towels, reserving fat in skillet.

Add 2 Tbsp. oil to fat and heat over medium. Working in batches and adding more oil if needed, add brussels sprouts in a single layer, cut side down, and sear, without stirring, until well-browned, about 3 minutes. Season with salt, toss to coat, then stir in bacon and dates. Stir in 3/4 cup water, increase heat to medium-high, and cook, mashing dates with the back of a wooden spoon, until dates have dissolved and brussels sprouts are well-glazed, about 2 minutes.

From Epicurious by Molly Baz,


Cream of Cauliflower Soup

  • 2 leeks, including 2 inches of green, roots trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 celery rib, with extra leaves, coarsely chopped
  • 2 tablespoons finely minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons ground ginger
  • 6 cups chicken or vegetable broth (more if necessary)
  • Juice of half a lemon
  • 1 head cauliflower, cored and broken into florets
  • 1 cup half-and-half
  • Salt and freshly ground black pepper, to taste

1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.

2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.

3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.

4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.

5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

From Epicurious via Parade by Sheila Lukins,


Winter Squash Agrodolce

  • 1 (2 pound) kabocha squash (such as Potimarron), peeled, seeds removed, cut into 1″ wedges
  • 2 delicata or dumpling squashes, seeds removed, cut into 1″ wedges
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 Fresno chiles, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/4 cup honey
  • 2 tablespoons golden raisins, chopped
  • 1 teaspoons crushed red pepper flakes

Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20-25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

Do ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

From Epicurious via Bon Appétit by Chris Morocco,



summer csa share – week 22


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

  • Mixed Head Lettuce
  • Beets
  • Dragon Tongue Snap Beans
  • Sweet Corn
  • Cauliflower – The fall cauliflower is on!  Two heads each!
  • Mixed Tomatoes
  • Jimmy Nardello Sweet Peppers – These peppers look hot, but they’re not!
  • Cipollini Onion
  • Fennel
  • Kalibos Cabbage
  • Pears
  • Carnival Acorn Squash


This past weekend’s storm that wasn’t as stormy as originally predicted was an excellent introduction to late fall and winter farming.  During the calm, hot days of summer it’s easy to forget how unpredictable the weather can be and how much that factor impacts this work.  Everything is a little slower, a little harder, when the weather turns wet and windy.  Luckily the really high winds didn’t materialize and all of our greenhouses and row cover stayed in place this time.  The interesting weather continued yesterday and we experienced sun, rain, hail, and thunder just during the corn harvest.  Woah!

In the week ahead we’ll be continuing to clean up after the tornado of work that was this past summer.  Think cleaning out the last of the greenhouses, taking out tomato trellising, cleaning up the propagation house.  We’ll also be trying to focus in on the projects we’ve been putting off and deciding what to tackle over the coming months.  We have several infrastructure project ideas on the horizon, now’s the time to decide how to make them a reality.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Beet & Fennel Soup

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped fennel bulb
  • 1 1/2 teaspoons fennel seeds
  • 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
  • 2 cups low-salt chicken broth
  • 1 cup unflavored kefir
  • Additional unflavored kefir
  • Fennel fronds (for garnish)

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

From Epicurious via ,


Spice-Roasted Cauliflower with Beet Emulsion

  • 2 1/2 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp crushed saffron threads
  • 1 tsp ground white pepper
  • 1 tsp ground fennel seeds
  • 1 tsp cinnamon
  • 1 tsp ground red pepper flakes
  • 1 head cauliflower, leaves removed, cut into large pieces
  • 1/4 cup honey
  • 1/2 cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender)
  • Juice of 1 lime

Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.

From Epicurious via SELF,


Apple-Filled Acorn Squash Rings with Curry Butter

  • 6 tablespoons (3/4 stick) butter
  • 1 large onion, chopped
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups) (or try this week’s pears)
  • 2/3 cup apple juice
  • 1/2 cup dried currants
  • 8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

From Epicurious via ,



summer csa share – week 21


Welcome to the 21st week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Romaine Head Lettuce
  • Carrots
  • Mustard Greens – Pork and beans and mustard greens, you cannot go wrong – says Jeff
  • German Butterball Potatoes
  • Broccoli
  • Cauliflower
  • Tomatillos
  • Korean Hot Peppers
  • Shishito Peppers 
  • St. Helens Garlic – A family heirloom variety from Washington, St. Helens garlic is hot when eaten raw but has a more subtle, nutty flavor when roasted.
  • Cilantro
  • Slicing Cucumber
  • Asian Pears


Our year-round farming efforts result in year-round harvests, but October really feels like the big harvest month.  Many of the long-season crops that have been growing and maturing all summer are ready to harvest now.  We started our winter squash back in May, transplanted it into the field in June, and this past week we brought it all in from the field for winter storage.  This harvest will see us through the remainder of the Summer CSA and (with good storage and a little luck) into 2017 through much of the Winter CSA.  We brought in 11 pallet bins of winter squash this year, including 13 different varieties, and we’re excited to start sharing them with you next week.

This weekend we also planted our garlic and overwintering onions.  I spent Saturday cracking garlic heads for the 4,200 cloves we needed.  We currently grow seven different varieties of garlic and it’s always a fun project to evaluate each type in turn as we get ready to plant again.  It’s also an interesting project to figure out how much garlic we’ll want to harvest next summer including what we’ll need for the CSA and what we’ll need for planting stock next fall.  Will 4,200 heads be enough next year?  I guess it might have to be now that we’ve planted it out.

The weather looks awfully wet this weekend, so we’ll see what projects we get to in the days ahead.  Likely there’s some greenhouse work and barn organization on tap.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Chicken with Tomatillo and Cilantro Sauce

  • 1 pound tomatillos, husked
  • 3 serrano chiles, stemmed (or how about this weeks Korean Hot Peppers?)
  • 2 whole skinless chicken breasts (about 2 1/2 pounds), halved
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 1 teaspoon salt, plus extra for sprinkling
  • 1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .

From Epicurious via SELF a,


Thai Coconut, Broccoli and Coriander Soup

  • 1/3 cup store-bought green curry paste
  • 1 (13.5-ounce) can coconut milk
  • 3 cups water
  • Sea salt and cracked black pepper
  • 1 pound broccoli florets, chopped
  • 2 cups baby spinach leaves, plus more to serve
  • 2 cups cilantro leaves
  • 2 scallions, shredded
  • Store-bought crispy shallots or onions, to serve

Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.

Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

From Epicurious via Donna Hay Magazine by Donna Hay,


Mashed Potatoes with Greens

  • 1 9- to 10-ounce smoked ham hock
  • 4 cups cold water
  • 3/4 pound kale, stems removed and reserved, leaves coarsely chopped
  • 1/4 pound mustard greens, stems discarded, leaves coarsely chopped
  • 3 pounds russet potatoes, peeled, quartered
  • 1/2 cup (1 stick) butter
  • 1 cup (about) whole milk
  • 4 green onions, chopped

Combine ham hock and 4 cups cold water in large saucepan; bring to boil. Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes. Transfer hock to plate; cool. Remove meat from bone; chop meat.

If necessary, boil ham broth until reduced to 3 cups. Add kale stems. Cover and simmer over medium heat 10 minutes. Add kale leaves. Cover and simmer 5 minutes. Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes. Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer. Season with salt and pepper.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain potatoes, reserving 1/4 cup cooking liquid. Return potatoes and reserved 1/4 cup cooking liquid to pot. Add butter and 3/4 cup whole milk. Mash potatoes until almost smooth, adding more milk if dry. Season potatoes to taste with salt and pepper.

Spoon potatoes into large bowl. Make well in center of potatoes; spoon greens into well. Sprinkle with chopped ham and green onions and serve.

From Epicurious via Bon Appétit



summer csa share – week 20


Welcome to the 20th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Salad Mix
  • Carrots
  • Broccoli
  • Eggplant
  • Green Beans – A mix of green beans, purple beans, and striped Dragon’s Tongue beans this week.
  • Lacinato Kale
  • Sweet Peppers
  • Yellow Onion
  • Cucumbers
  • Tomatoes Pint of cherries or slicers
  • Melon


We’ve settled into our favorite time of year on the farm.  Jeff and I both generally prefer the tempered fall weather to summer heat.  We welcome the return of the rain, signaling that irrigation season is finally coming to an end.  We’ve had some beautiful fall mornings recently, including mysterious fog shrouding the farm and some amazing sunrises.  Yesterday was the first harvest of the season that required raingear and it was a good reminder of what harvest days will look like in the coming months including mud, rain, and more mud.

We’ve definitely hit the seasonal shift from summer to fall in crops too.  The summer squash is on its way out and the winter squash is ready to be harvested.  We’re ready for the change and hope you are too.  Eating seasonally is all about enjoying what’s in season fully and we’ve had our fill of cucumbers and summer squash this year.  Bring on the leeks and Brussels sprouts!


On a last note, many thanks to all the folks that made it out to the farm for the CSA potluck and cider pressing event on Saturday.  The weather was a little blustery but we stayed dry and it was perfect for kite flying.  The cider was pressed, the food was eaten, the kites were flown, the farm tours and hay rides were enjoyed and even a few t-shirts were screenprinted.  Our pumpkins are still green, but luckily the local pumpkin patch down the road opened that morning and we brought in some pumpkins to share.  We always love to share the farm with CSA members and hope you had as good a time as we did.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Grilled Eggplant and Greens with Spiced Yogurt

  • 2 medium Japanese eggplants or 1 globe eggplant (about 1 pound), sliced crosswise on a diagonal 1/2″-thick
  • 3/4 teaspoon ground turmeric
  • 6 tablespoons olive oil, divided, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 2 large bunches hardy greens (such as kale or Swiss chard)
  • 1/2 cup fresh mint leaves
  • 3/4 cup plain Greek yogurt
  • 1/4 teaspoon garam masala or curry powder
  • Lemon wedges (for serving)

Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.

Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.

Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.

Mix yogurt and garam masala in a small bowl; season with salt and pepper.

Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

From Epicurious from Bon Appétit by 


Tangy Eggplant, Long Beans, and Cherry Tomatoes with Roasted Peanuts

  • 1 1/2 tablespoons Asian fish sauce (preferably naam pla)
  • 4 teaspoons sugar
  • 2 teaspoons fresh lime juice
  • 1/2 pound long thin Asian eggplants (about 2)
  • 1/2 teaspoon vegetable oil
  • 1/2 pound long beans or other green beans
  • 10 cherry tomatoes
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon roasted peanuts

In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.

Preheat broiler.

Cut eggplants crosswise into 1/2-inch-thick slices. Lightly brush a small baking pan with some oil and arrange eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total. Add eggplant to fish-sauce mixture and toss.

Have ready a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water 2 minutes. Drain beans and transfer to ice water to stop cooking. Drain beans well and add to eggplant mixture. Halve tomatoes and coarsely chop cilantro. Finely chop peanuts. Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.

From Epicurious via Gourmet,


Buttered Green Beans and Carrots

  • 2 pounds slender green beans, trimmed
  • 8 ounces carrots, peeled, cut into matchstick-size strips
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil

Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)

Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.

From Epicurious via Bon Appétit,



summer csa share – week 19


Welcome to the 19th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Cilantro
  • Tomatillos – our favorite for making salsa verde!
  • Head Lettuce – one crisphead and one romaine
  • Beets
  • Broccoli
  • Green Beans – A mix of green beans and striped Dragon’s Tongue beans this week.
  • Bok Choy
  • Poblano Peppers
  • Jalapeno Peppers
  • Garlic
  • Sweet Corn
  • Summer Squash
  • Cucumbers
  • Tomatoes Pint of cherries or slicers
  • Gravenstein Apples

Fall CSA Farm Event Coming Up!  Hopefully you already have your calendars marked for the fall CSA member farm day on Saturday October 1st.  We’ll have cider pressing and farm tours and whatever other shenanigans we can think up.  Check the weekly member email for further details.


On Thursday evening a group of farming interns from the South Willamette Valley chapter of the Rogue Farm Corps is coming to the farm to learn about winter farming, crop rotation, and cover cropping.  In a three hour session we’ll be covering the basics of winter on the farm and the planning and work that goes into getting there. We’re headed into our fifth winter CSA season, so in theory we should know what we’re doing and we should be able to pass that info along.  In reality there is so much alchemy and finger crossing that goes into farming, winter farming in particular, that I’m finding it difficult to synthesize the topic. The ideals we strive to meet do not always come true on the ground.  For instance our crop rotation often comes down to simply moving big blocks of related plants around the farm based on where they’ll fit and where they’ve been the past few years, rather than the detailed eight year rotation suggested and outlined by the experts.  Hopefully we find a balance on Thursday between teaching the ideals and sharing the realities.

The rest of the week is filled up with the usual harvesting and seeding and weeding.  We’re starting to edge into project mode and last week Jeff and our employee Daniel covered one of our field houses with new plastic.  One down, two to go.  Of course we’ll be preparing for the big CSA potluck on Saturday.  We’re cleaning up the cider press and tidying the field edges.  Unfortunately we planted our pumpkins very late, so we’ll be mostly lacking in the pumpkin patch department this year, but we hope to have a good time anyhow.  The weather looks dodgy, but that’s autumn in Oregon I suppose.

Enjoy the vegetables and we’ll see you next week (or Saturday!)!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Charred Romaine with Tomatillo Dressing

  1. Tomatillo Dressing:
    • 1/4 medium white onion, quartered
    • 1 small tomatillo, husk removed
    • 1 jalapeño, sliced, seeds removed
    • 1 garlic clove
    • 1/4 avocado, chopped
    • 1/4 cup chopped fresh cilantro leaves
    • 1/4 cup olive oil
    • 1 tablespoons fresh lime juice
    • Kosher salt
    • Freshly ground black pepper
  2. Salad and Assembly:
    • 1 small poblano chile
    • 2 heads of romaine lettuce, outer leaves removed, halved lengthwise
    • 2 tablespoons olive oil
    • Kosher salt
    • 1 avocado, chopped
    • 1/4 medium white onion, finely chopped
    • 1 tablespoons fresh lime juice
    • 2 ounces Cotija cheese, finely grated
    • 1 tablespoons chopped cilantro stems

Tomatillo Dressing:

Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.

Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.

Add lime juice; season with salt and pepper.

Salad and Assembly:

Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.

Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.

Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.

From Epicurious via Bon Appétit by Chef Aaron Silverman,


Soba Noodle Soup with Roast Pork and Bok Choy

  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 1/2 teaspoons Chinese five-spice powder
  • 1 tablespoon plus 1 teaspoon soy sauce
  • a 3/4-pound piece well trimmed boneless pork loin
  • 8 cups chicken broth
  • six 1/8-inch slices peeled fresh gingerroot
  • 3 star anise
  • 2 large garlic cloves
  • 1/2 pound dried soba noodles
  • 1/2 pound bok choy (about 1/2 small head)

Preheat oven to 350° F.

In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.

In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.

While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.

Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

From Epicurious via Gourmet,


Long Bean, Cucumber, and Tomato Salad

  • 2 dried Thai chiles, soaked for 2 minutes in warm water, drained
  • 3 small garlic cloves, crushed
  • 1/4 lime, cut into 3 wedges
  • 1 tablespoon palm sugar or granulated sugar
  • 1 tablespoon dried tiny shrimp
  • 9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2″ lengths
  • 2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1″ pieces
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 tablespoons fresh lime juice
  • 6 cherry tomatoes, halved
  • 2 tablespoons crushed roasted, unsalted peanuts

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)

Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

From Epicurious via Bon Appétit by ,



summer csa share – week 18


Welcome to the 18th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Basil – Summer is on the way out, and its taking the basil with it.  Enjoy it while it lasts and get some pesto in your freezer for winter!
  • Brussels Sprouts Tops – We top our Brussels sprouts to help encourage the sprouts along.  This is good for the plants and good for you too!  Treat the tops like kale, but with a Brussely flavor.
  • Salad Mix – Jeff’s infamous lettuce mix plus a dash of arugula and mild mustards
  • Rose Finn Apple Fingerling Potatoes
  • Cauliflower or Broccoli
  • Napa Cabbage
  • Libesapfel “Love Apple” Pimento Peppers – sweet pimento peppers!
  • Red Onions
  • Sweet Corn
  • Summer Squash
  • Tomatoes Pint of cherries or a slicer
  • Melons
  • Asian Pears

Fall CSA Farm Event Coming Up!  Hopefully you already have your calendars marked for the fall CSA member farm day on Saturday October 1st.  We’ll have cider pressing and farm tours and whatever other shenanigans we can think up.  Check the weekly member email for further details.


The autumnal equinox arrives on Thursday, and the weather this week seems to be right on schedule for the seasonal shift.  This is always a jolting time of year for me.  After the rush of the spring to get all the things done followed by the crush of work and heat of summer, the shift to fall feels like hitting the breaks on a moving train.  The daylight has been decreasing since the solstice and plant growth has become noticeably slower in the cooler temps and fewer hours of light.  The powdery mildew has set into the squash and cucumbers and their days are numbered.  Staying on the planting schedule is as important as ever, but there’s much less of it to be done as we get closer and closer to the end of the growing season.

With the seasonal shift I’ve begun to think about all the empty jars I have on the shelf that should be filled with summery goodness before it’s gone.  Winter’s coming and it will be a lot better if we’ve got a deep stock of canned tomatoes and dried basil to eat from.  In that vein I want to put in a plug in for a unique CSA run by our friends at Lonesome Whistle Farm in Junction City.  They focus on growing grains and beans.  In the late fall they put together a one time pick-up of a diverse selection of grains and beans as a CSA share.  Like other CSAs you commit early and then pick-up your share of the grainy bounty in Portland or Eugene in December.  It’s a great way to support a local farm doing things a little differently and to try a great selection of unique flours, polenta, beans, and popcorn!  You can get the details here.


This past week we said goodbye to one of our employees as she heads back to school at OSU.  We’re thankful for her willingness to show up each week for her ten hours ready to help out with whatever projects we’d thought up, from weeding carrots to harvesting apples.  Not many folks are interested in so few hours and such physical work, but she was a champ and we appreciate the help.  In the week ahead we’ve got more of the same: sowing, weeding, harvesting etc.  At least the weather makes field work a little more pleasant.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Napa Cabbage, Tomato, and Avocado Salad

  • 1 teaspoon finely grated fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (1-pound) Napa cabbage
  • 1 (6- to 8-ounce) firm-ripe avocado
  • 3/4 pound cherry or grape tomatoes, halved

Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.

Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.

Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.

Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.

From Epicurious via Gourmet,


Potato, Corn, and Cherry Tomato Salad with Basil Dressing

  • 2 tablespoons white-wine vinegar
  • 1/2 cup olive oil
  • 1 cup packed fresh basil leaves
  • 2 1/2 pounds small red potatoes
  • the kernels cut from 6 cooked ears of corn
  • 1/2 pound cherry tomatoes, halved

In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

From Epicurious via Gourmet,


Flank Steak with Melon

  • 1 large cantaloupe, peeled, seeded and diced
  • 1 medium red onion, diced
  • 1 cup Italian parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 tablespoon white balsamic (or cider) vinegar
  • 2 tablespoon extra-virgin olive oil
  • 3 pounds flank steaks
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

From Epicurious via SELF ,



summer csa share – week 17


Welcome to the 17th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Basil
  • Peacock Kale
  • Salad Mix
  • Carrots
  • Cauliflower
  • Red Cabbage
  • Mixed Roasting Peppers
  • Garlic
  • Cucumbers – choose from lemons and salt & pepper picklers
  • Summer Squash
  • Tomatoes Pints of cherries and a slicer
  • Bartlett Pears


Over the weekend Jeff celebrated his 45th birthday with a small family dinner, a day on the river with his canoe and bow, and apple pie.  It was a lowkey weekend for such a big birthday, but I think it was a good one in the end.  Birthday milestones like this always make me a little reflective and this one is no different.  Mostly I can’t help but be grateful for Jeff and the constant hard work he puts in on the farm.  I couldn’t ask for a better farming partner and know that without his dedication and willingness to push through, this farming venture wouldn’t be possible.  He works hard to feed us all the best food we can grow, so next time you see him give him a high five and a thanks.  Happy birthday Jeff!  Here’s to many more!


On the farm this week of course we irrigated crops, cultivated crops, harvested and washed and distributed vegetables, sowed some seeds, and generally maintained things.  Big news is that we finished the potato harvest!  We grew 8 different varieties of potatoes this year and brought in around 3 tons (yes, 6,000 pounds!) all told.  We’re excited to get the potato ground into some cover crop for the winter and to have all the potatoes in storage, safe from hard freezes and marauding rodents.  Plus, no digging potatoes out of muddy fall and winter fields this year!  Hurrah for that!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale

  • 2 teaspoons olive oil
  • 4 ounces bacon (about 4 strips), sliced crosswise into 1/4″ strips
  • 2 shallots, thinly sliced
  • 1/3 cup dry white wine
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped rosemary
  • 1 (14-ounce) can diced tomatoes
  • 1 cup homemade chicken stock or low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 rotisserie chicken, cut into 8 pieces
  • 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
  • Crusty bread, for serving

Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8–10 minutes.

Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.

From Epicurious b,


Roasted Cauliflower with Garlic

  • 6 lb cauliflower (3 heads), cut into 2-inch-wide florets
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat oven to 425°F.

Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

From Epicurious via Gourmet,


Wilted Red Cabbage and Bell Pepper Slaw

  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon mustard seeds
  • 1/2 head red cabbage, shredded (about 3 cups)
  • 2 red or yellow bell peppers, cut into 1-inch julienne strips

In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.

Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

From Epicurious via Gourmet,



summer csa share – week 16


Welcome to the 16th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Cilantro
  • Collards
  • Kennebec Potatoes
  • Salad Mix
  • Carrots
  • Melons
  • Eggplant
  • Cauliflower
  • Jalapeno Peppers
  • Jimmy Nardello SWEET Peppers
  • Tomatillos
  • Onions
  • Cucumbers – choose from slicers and picklers
  • Summer Squash
  • Tomatoes Pints of cherries or a slicer

Winter CSA Update: Many thanks to all the folks who have already signed up!  After just a week we’re already half full for the upcoming Winter CSA season.  Thinking about joining us?  You can get all the details on the Winter CSA page.

flowering fields

September arrived and fall came with it.  The weather this week has been much more pleasant for field work.  The cooler temperatures and handful of rain showers were a welcomed change from 90 degree days.  We can feel the growing season beginning to slowly wrap up.  The seeding is more manageable; the transplanting limited; the powdery mildew is starting to spread in the winter squash and it won’t be too long before we’re bringing in the season’s harvest.  The frantic pace of summer has eased and we’re looking forward to the end of season clean-up and organization sessions after the hurried growing season.  There’s cover crop to sow, crops to harvest, a couple of barns to organize efficiently and greenhouses to prep for winter.  While we’ve still got plenty of work and food growing left to wring out of this season, we’re feeling good about getting it done.


This past week we kept at the usuals: irrigation, harvests, weeding, groundwork, seed sowing.  We hired a third super part-time employee to learn the ropes before we lose an employee to the start of the school year.  It’s amazing what you can accomplish with 5 people in the field at once and together we hoed overwintering crops, harvested the last of our onions, harvested Asian pears, and dug half of our potatoes.  The coolers are filling with food!  We’re already trying to figure out just where to put everything.  This has been a unique growing season, and it’s especially nice to see the ‘fruits of our labor’ coming in from the field.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Collard Potato Salad with Mustard Dressing

  • 2 pounds small red potatoes, scrubbed
  • 1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons red-wine vinegar
  • 1/3 cup olive oil
  • 6 slices of lean bacon, cooked until crisp, drained, and crumbled
  • 3 tablespoons thinly sliced scallion

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

From Epicurious via Gourmet,


Simple Shrimp, Coconut and Eggplant Curry

  • Coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, finely grated
  • Thumb-sized piece fresh ginger, peeled and grated
  • 1 red or green chili, deseeded (if you like) and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • Sea salt
  • Freshly ground black pepper
  • 1 eggplant, grated or finely sliced
  • 1/4 pound cherry tomatoes, cut in half
  • 1 1/4 cups vegetable stock
  • 1 cup coconut milk
  • 1/2 pound raw tiger shrimp, peeled
  • 1 large handful baby spinach

Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.

Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.

Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

From Epicurious via Cook. Nourish. Glow. by


Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

  • 2 tablespoons neutral vegetable oil, such as grapeseed
  • 1 cup thinly sliced onion (about 1 small onion)
  • 1 cup (1/2″ pieces) zucchini
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
  • 2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
  • 8 (5-6″) corn tortillas
  • 3/4 cup grated Monterey Jack cheese
  • Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Heat oil in a 12″ (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).

Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.

Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.

Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Cooks’ Note
Thin sour cream with a little lime juice to make it easier to drizzle.

summer csa share – week 15

csa share week 15

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

  • Parsley
  • Sweet Corn
  • Chard
  • Salad Mix
  • Beets
  • Melons! – More melons, including muskmelons, red and yellow fleshed watermelons, and an orange honeydew
  • Broccoli
  • Cauliflower
  • Shishito Peppers – More those ‘roulette’ peppers, some are hot but most are not. 
  • Yellow Onion Bunches
  • Cucumbers – choose from slicers and picklers
  • Summer Squash
  • Tomatoes Pints of cherries and slicers both!
  • Bartlett Pears

Winter CSA memberships are open!  Head over to the Winter CSA information page to get all the details and a link to the sign-up form.

15 16 winter csa shares

September is looming down on us and with it thoughts of rainstorms, fall harvests, warm beverages, and long sleeves are running through my mind.  The season’s beginning back in spring is just a distant memory and though I’m sure summer has a few more tricks up its sleeve, I’m daring to dream of autumn and all it entails, including the beginning of winter vegetables.  Those photos above are all the shares from last winter’s CSA program, perhaps my favorite season for eating.

Farming is often about looking ahead, always planning for future harvests.  We’ve been preparing for Winter harvests since the beginning of spring, with the planting of leeks and onions in the dark days of February and March.  Winter squash, a staple of our winter diet, went into the field in June.  At the same time we started the overwintering cauliflower and broccoli that won’t make an appearance in CSA shares until March and April of 2017.  The big work of planting and tending winter vegetables happens in summer, alongside the summer crops we’re harvesting now.  It’s the nature of packing as much as possible into the height of the growing season to ensure enough now and enough later.

We’ve been looking ahead to winter harvests for some time.  Planting the winter hardy kale and cabbages, weeding the winter carrots, hilling the leeks that will stand through the cold months.  Now we’re ready to open up the Winter CSA memberships and invite you to look ahead to the winter months too.  Do you know where your vegetables will be coming from?  We’d love to help with that.  You can find all the details on the Winter/Spring CSA page and join us for harvests during that other half of the year ahead.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 12 ounces tagliatelle or fettuccine
  • 1 8-ounce container sour cream
  • 6 tablespoons chopped fresh Italian parsley, divided

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

From Epicurious via Bon Appétit,


Tomato and Cucumber Salad with Pita Bread and Za’atar

  • 3 tomatoes, chopped
  • 1 large cucumber, peeled and chopped
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/4 cup extra-virgin olive oil
  • Accompaniments: warm pita bread, olive oil, and Za’atar

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

From Epicurious via Gourmet


Yellow Summer Squash and Corn Soup

  • 1 pound yellow summer squash
  • 2 ears corn
  • 3 large shallots
  • 2 large garlic cloves
  • 1 fresh jalapeño chile (or use a couple of shishito peppers)
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 2 1/2 cups water
  • Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.

In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

From Epicurious via Gourmet,




summer csa share – week 14

csa share week 14

Welcome to the 14th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:

  • Basil
  • Sweet Corn
  • Cabbage
  • Butterhead Lettuce
  • Green Beans
  • Melons! – the first of the melons are here including a Tuscan muskmelon and an orange honeydew
  • Broccoli
  • Sweet Peppers – More of the ‘Iko Iko’ Sweet Peppers. These purple and yellow peppers are equivalent to green peppers.
  • Garlic
  • Cucumbers – choose from slicers and picklers
  • Summer Squash
  • Tomatoes Pints of cherries and slicers both!

looking ahead

This past week I’ve been listening to a couple of books about food and nutrition that I checked out from the library.  First up was Michael Pollen’s ‘In Defense of Food‘.  I’m now about halfway through T. Colin Campbell’s ‘Whole‘.  Though written in different styles and from different experiences, both books attempt to make very similar conclusions: that we should be eating more whole foods, more plants, fewer food products.

These aren’t new books, or new concepts for that matter, but they have been good reminders that we are making choices each day about what foods we eat.  Even here on the farm, where we are surrounded by organic vegetables and fruits, we all too often make poor food decisions for convenience.  Food is fuel, and the work goes on.  But as with many things, that way of eating, that way of life, isn’t sustainable and we need to recognize that these are choices we can change.  I became a farmer because I valued food and understood fundamentally that we cannot live without it.  I wanted to grow good food for the people in my community.  Listening to these books this week have been excellent reminders of that fact, but also that we need to be eating that food more often too.


Eating is a messy and complicated part of our lives if you decide to look closely.  Luckily this is the height of summer goodness and we’re harvesting a lot of it this week, hopefully easing the eating quandary.  Sweet corn, basil, peppers, tomatoes, melons!  An easy week to eat your CSA share.

This past week we kept busy with all the usual suspects.  The weeding and mowing and tilling and irrigating and seed sowing happened, even in the midst of that ridiculous heatwave.  Some seed threshing and winnowing happened too.  It’s always fun to thresh out a seed crop and see what the resulting seed amount and quality is after so many months of growing a plant from seed through its life cycle and back to seed again.  On Saturday we spent the evening pressing cider with friends, as evidenced by the photo above.  Who wants to hand crank five giant buckets of apples through a press when you’ve got a chipper that can shred them for you?

Looking ahead this week we’ve got more weeding, more seed sowing, a little transplanting, lots of fruit picking, on-farm pig slaughtering, and a couple of our friends/CSA members are getting married (congrats Michelle and Allen!).  Another whirlwind summer week!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Corn and Pork Kebabs with Rosemary Green Beans and Potatoes

  • eight 10-inch metal or bamboo skewers
  • 4 large ears fresh corn
  • 2 pork tenderloins (1 1/2 pounds total)
  • 2 tablespoons red-wine vinegar
  • 6 1/2 teaspoons extra-virgin olive oil
  • 2 teaspoons dried hot red pepper flakes
  • 1 teaspoon salt
  • 1 pound green beans
  • 1/2 pound boiling potatoes
  • 2 teaspoons fresh rosemary leaves
  • 2 teaspoons minced garlic

Prepare grill and if using bamboo skewers soak in water 30 minutes.

Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.

While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.

Serve kebabs with vegetables.

From Epicurious via Gourmet,


Angel Hair Pasta with Broccoli and Herb Butter

  • 1/2 cup (1 stick) unsalted European-style butter, room temperature
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 8 ounces angel hair pasta
  • 2 cups small broccoli florets
  • Grated Parmesan cheese (optional)

Mix first 4 ingredients in small bowl.

Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.

From Epicurious via Bon Appétit


Grilled Lime -Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney

For chutney:

  • 2 cups chopped firm-ripe honeydew melon (10 ounces)
  • 1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
  • 1/2 cup chopped red onion
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 1 to 2 teaspoons minced fresh jalapeño including seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

For steak:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 pounds (1-inch-thick) hanger steak or chuck blade steaks

Make chutney:

Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.

Grill steak:

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.

Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.

Serve with:  basmati or jasmine rice

From Epicurious via Gourmet ,