Summer CSA Share – #26

Welcome to the 26th and final share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Redarling Brussels Sprouts
  • Lacinato Kale
  • Spinach/Tatsoi/Red Lettuce Mix
  • Mustard Greens – Slightly spicy leaves that punch up salads. We love to wilt them in brothy soups.
  • Carrots
  • AmaRosa Fingerling Potatoes -Red inside and outside, these fingerlings are tasty boiled, baked, and make colorful chips.
  • Garlic
  • Yellow & Red Onions
  • Sage
  • Celery – Just a few stalks for everyone this time. We’d hope to share full heads one more time, but a pesky gopher had another idea.
  • Pie Pumpkin
  • Butternut Squash
  • Corn Flour – – We grow a dent corn that grinds partially into flour and partially into polenta when milled. Last week you got the polenta and this week is the flour. You can use this flour in any recipe calling for corn flour or cornmeal. We like to use this corn flour for perfect cornbread and it has been excellent for fried green tomatoes.

As we wrap up the 2020 Summer CSA season and also celebrate Thanksgiving this week I wanted to take a moment to say thanks. Thank you for supporting our farm this season. Thank you for choosing to eat local and seasonal vegetables for the past six months. Thank you for showing up week after week. We know this has been an especially difficult year for many of you and we appreciate your willingness to make the CSA a part of your lives.

Here are some season stats: This year each share consisted of an average of 16lbs per week for 26 weeks. That’s 417lbs of organic vegetables for each share over the season. All combined Jeff and I distributed approximately 42,500lbs of produce this season. Through our partnership with the Linn Benton Food Share, over 6,500lbs of those organic vegetables went directly to the Lebanon Soup Kitchen, Lebanon food pantries, and the Lebanon Gleaners. Not bad for a two-person operation, if I do say so.

We hope you’ve enjoyed this past season as much as we have. We know the CSA can seem overwhelming at times but hopefully you’ve found a rhythm to the season and had some fun in the kitchen along the way. Though we’re focused on growing and harvesting the best vegetables we can, the magic really happens in each of your kitchens as you prep. and cook and eat them. Thanks for taking our vegetables on your kitchen adventures!

Because we take a short break between seasons most of you will be headed to the produce department of the grocery store sooner than later, either in person or virtually. As you ponder your options, experiencing all the choices in the world, we hope you’ll take a bit of your CSA experience with you. Hopefully you’ll be more curious to know where that produce was grown, not just what country but what farm? How far did it travel? Is it seasonal? What were the growing practices? Who were the people that grew and harvested it?

Harvesting mustard greens and Brussels sprouts this week.

We’ll see some of you in a few weeks for the start of the Winter CSA. We’re excited to see what the winter season has in store for us and hope you are too! For everyone else we hope you have a fantastic winter! You’ll be hearing from us in early January as we gear up for the 2021 Summer CSA! Hopefully you’ll consider joining us for another round of local, seasonal, organic vegetables.

Have a happy Thanksgiving and enjoy the vegetables! We’ll see Winter CSA members on December 15th & 16th for the beginning of the Winter season.

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Simmered Greens with Cornmeal Dumplings

  • 1 (1-pound) piece slab bacon
  • 3 quarts water
  • 3 pound mixed greens such as collard, mustards, and turnip
  • 2/3 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 2 teaspoons packed brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon unsalted butter
  • 1/2 cup whole milk

Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.

Discard any coarse stems from greens and coarsely chop leaves.

Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.

Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.

With wet hands, roll rounded tablespoons of dough into balls.

Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.

From via Gourmet by Edna Lewis,


Potato, Greens, and Goat Cheese Quesadillas

  • 1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
  • 2 teaspoons chili powder
  • 1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
  • 1 1/3 cups jarred salsa verde (tomatillo salsa)
  • 4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
  • 4 8-inch-diameter flour tortillas
  • 3 ounces chilled fresh goat cheese, coarsely crumbled
  • Olive oil

Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.

Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.

Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.

Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

From via Bon Appétit,


Fettuccine with Brussels Sprouts and Pine Nuts

  • 3/4 pound Brussels sprouts, trimmed
  • 1/2 pound dried egg fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts

Slice Brussels sprouts in a food processor fitted with slicing disk.

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

From via Gourmet by Maggie Ruggiero,


Winter Squash Soup with Gruyere Croutons

  1. Soup
    • 1/4 cup ( 1/2 stick) butter
    • 1 large onion, finely chopped
    • 4 large garlic cloves, chopped
    • 3 14 1/2-ounce cans low-salt chicken broth
    • 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
    • 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) (or another winter squash like pie pumpkin)
    • 1 1/4 teaspoons minced fresh thyme
    • 1 1/4 teaspoons minced fresh sage
    • 1/4 cup whipping cream
    • 2 teaspoons sugar
  2. Croutons
    • 2 tablespoons (1/4 stick) butter
    • 24 1/4-inch-thick baguette bread slices
    • 1 cup grated Gruyère cheese
    • 1 teaspoon minced fresh thyme
    • 1 teaspoon minced fresh sage

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

From via Bon Appétit,



Summer CSA Share – #25

Welcome to the 25th and penultimate share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Kalibos Red Cabbage
  • Sugarloaf Chicory– Though some dislike the bitterness of chicories, we think of them as the salad greens of winter and an excellent excuse to break out the creamy salad dressing. Dressing a chicory salad with citrus or vinegar dressings, dried fruit, roasted nuts, and/or strong cheeses can help to cut the bitter. Sugarloaf in particular also makes for a tasty roasted or grilled side too.
  • Rainbow Chard
  • Rutabaga – We’ve got another odd root vegetable for you this week. A true fall and winter staple, the rutabaga brings hardiness and flavor to roasted roots and mashes of all kinds.
  • Rose Finn Apple fingerling Potatoes
  • Leeks
  • Yellow & Red Onion
  • Thyme
  • Black Futsu Winter Squash – Related to butternut, black futsu has a smooth orange flesh and thin edible skin. It’s a versatile squash that is tasty roasted, pickled, thinly shaved into salads raw, and in pies. It turns from dark green to bluish brown in storage.
  • Shishito Peppers – We’re eeking out the last of the peppers from storage. This week we’ve got the last of the shishitos, those roulette peppers where 1 in 10 might pack a little heat.
  • Polenta – – We grow a dent corn that grinds partially into flour and partially into polenta when milled. Next week we’ll send you home with some corn flour, but this week it’s polenta. We like to cook this polenta in our rice maker using the same 1 part polenta to 2 parts water ratio we use with rice. Many polenta recipes call for more liquid and longer cooking, which I’ve read will help develop the flavor more.
This week’s harvest started early with corn grinding and sifting over the weekend (left) and one of these things is not like the others; we happened upon a lone cauliflower the same shade of purple as this week’s cabbage (right).

It looks like we’re in for a blustery and wet CSA pick-up this week. Grab your rain jackets and come down for a load of tasty fall vegetables and the penultimate share for this season. That’s right, just one more week to go until we officially wrap up this summer CSA season. We’ve got vegetables for you right up until you’re prepping for Thanksgiving dinner.

Here’s a list of what we plan to include in next week’s share to help with any grocery buying you may be doing for the holiday:

  • Brussels Sprouts
  • Spinach
  • Celery
  • Potatoes
  • Carrots
  • Onions
  • Garlic
  • Sage
  • Pie Pumpkin
  • Butternut Squash
  • Corn Flour
Mac & cheese with winter squash and kale!

As both the weather and the vegetable selection in the share has shifted toward the fall season we hope you’re enjoying the benefits of eating seasonally. Just as we couldn’t face another zucchini it was time to start eating winter squash! We’re big fans of fall vegetables, perhaps because we find we have more time to cook and eat them.

One of my favorite ways to use up a few cups of roasted winter squash is Mac & Cheese. I make a simple roux with butter, flour, and yogurt and then whisk in a little cheese for flavor. In goes a few cups of pre-roasted squash, scraped from the skins, salt and pepper to taste. Mix that in with pasta and sauteed greens and it’s a bowl of comfort food packed with vegetables.

Don’t forget to check out the P&C CSA member Facebook group for more inspiration. Members have been sharing all sorts of delicious meals starring recent CSA offerings. If the root vegetables and winter squash are piling up in your kitchen I doubly suggest heading to the member group for ideas. Luckily we’re also nearing the end of this season so you’ll be caught up in no time.

Enjoy the vegetables and we’ll see you next week for the final share of the season!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Orecchiette with Sausage and Chicory

  • 1 pound orecchiette
  • ¼ cup extra-virgin olive oil
  • 1 pound sweet Italian sausage (casings removed)
  • 2 garlic cloves (thinly sliced)
  • ½ teaspoon crushed red pepper
  • 1 pound chicory or escarole (coarsely chopped and washed)
  • Kosher salt
  • 1 cup chicken stock or low-sodium broth
  • ¼ cup grated pecorino (plus more for serving)
  • 2 tablespoons shredded mint

In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Step 2

Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Step 3

Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer. Step 4

Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

From by Michael White,


Vegetable Pot Pie with Wine Sauce and Polenta Crust

  1. Filling
    • 15 pearl onions
    • 2 large carrots
    • 2 russet potatoes (about 8 ounces each), peeled
    • 2 rutabagas (about 6 ounces each), peeled
    • 1 red bell pepper, seeded
    • 1 leek (white and pale green parts only), chopped
    • 10 ounces mushrooms, coarsely chopped
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons dried herbs de Provence
    • 1 cup frozen peas, thawed
    • 1 cup canned vegetable broth
    • 1 cup dry red wine
    • 1 tablespoon cornstarch
  2. Polenta
    • 2 cups canned vegetable broth
    • 1 cup water
    • 3/4 cup cornmeal
    • 1/2 teaspoon salt
    • 1 tablespoon freshly grated Romano cheese

For filling:

Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.

Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.

For polenta:

Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.

Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.

Spoon pot pie onto plate; serve hot.

From via Bon Appétit,


Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

  • 1/4 cup dried currants
  • 3 tablespoons balsamic vinegar
  • 6 cups thinly sliced red cabbage (from about 1/2 medium head)
  • 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup whole almonds, toasted, coarsely chopped
  • 1/4 cup chopped fresh Italian parsley

Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

From via Bon Appétit by Maria Helm Sinskey,



Summer CSA Share – #24

Welcome to the 24th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Spinach Mix
  • Arugula
  • Lacinato Kale
  • Parsnips – a little bit carroty, but sharper, parsnips are great roasted and in soups. I’m thinking these parsnip cupcakes may need to be tested out this week.
  • Potatoes
  • Celeriac (aka celery root) – use celeriac as a potato substitute or alongside potatoes in soups and gratins and mashes and…
  • Yellow & Red Onion
  • Garlic
  • Gill’s Golden Pippin Acorn Squash – a tasty little acorn squash that’s just the right size for a single serving.
  • Jalapeno or Czech Black Hot Peppers
  • Mixed Green Sweet Peppers
A rainbow over the farm (left) and digging parsnips with two dogs (right).

What a strange week it’s been on the farm since we last met. In between cleaning out the tomato houses on Friday, digging parsnips on Sunday, and this week’s icy harvest on Monday, we managed to meet, adopt, and ultimately return the second dog I’d mentioned we were excited about last week. Although she was the cuddliest, sweetest little shepherd/blue heeler cross I’d ever met, it became obvious pretty quickly that things weren’t going to work out.

She and Leo may have eventually worked through the hierarchy situation, but I’m pretty sure there would have been blood shed. The real deal breaker was the number of times she wandered off in search of more interesting scenes culminating with a daring trip across the busy highway which did not phase her one bit. It was a hard lesson to learn, but now we’re those people who think they can handle a new dog adoption but realize it’s not always so easy. I hope she finds the right home, maybe a place on a ranch in eastern Oregon where there’s room to roam and work to do.

We’re working to get re-focused on wrapping up this season. Just two more weeks of summer shares before we get a short break and then the every other week pick-ups of the Winter CSA begin in mid-December. This season has really flown by!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms

  • 1 1/2 cups loosely packed fresh rosemary leaves
  • 4 teaspoons coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 1 pound red-skinned or white-skinned potatoes, cut into 3/4-inch pieces
  • 1 pound parsnips, peeled, cut into 3/4-inch pieces
  • 1 3 1/2-to 3 3/4-pound whole side of salmon with skin
  • 1 pound crimini (baby bella) mushrooms, quartered if large, halved if small assorted salad greens
  • 1/3 cup Pinot Noir or other dry red wine

Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.

Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.

Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.

From via Bon Appétit by Jill Silverman Hough,


Mashed Potatoes with Celery Root and Mascarpone

  • 3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
  • 1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
  • 3 whole peeled garlic cloves plus 1 tablespoon minced garlic
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup (1 stick) butter

Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.

Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

From via Bon Appétit,


Burgers with Mozzarella and Spinach-Arugula Pesto

  • 8 ounces baby spinach leaves (about 10 cups packed)
  • 2 garlic cloves, peeled
  • 1/2 teaspoon (packed) finely grated lemon peel
  • Large pinch of dried crushed red pepper
  • 4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
  • 3 tablespoons pine nuts
  • 1 teaspoon fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons (packed) freshly grated Parmesan cheese
  • 1 3/4 pounds ground beef (20% fat)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 hamburger buns, split horizontally
  • 6 1/3-inch-thick slices fresh mozzarella cheese
  • 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Do ahead: Can be made 6 hours ahead. Cover; chill.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

From via Bon Appétit,



Summer CSA Share – #23

Welcome to the 23rd share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Mixed Head Lettuce
  • Bok Choy
  • Red Napa Cabbage
  • Celery
  • Carrots
  • French Fingerling Potatoes
  • Hakurei Salad Turnips or Daikon Radishes
  • Yellow Onions
  • Delicata Winter Squash
  • Matchbox Thai Hot Peppers – little peppers that pack a punch.
  • Mixed Sweet Green Peppers
  • Green Tomatoes – Just before the first big freeze of the season we rescue all the tomatoes, ripe and green alike. Here’s your once-a-year seasonal chance to make fried green tomatoes and/or one last batch of salsa verde.
  • Ripe Tomato – Okay, one last red ripe tomato of the season.
Celery harvest (left) and a stray red Napa cabbage leaf (right).

We’re rolling with the seasonal shift this week. I think we’ve quite possibly seen the last of the broccoli and cauliflower. We had a good run with both this season and it’s time to say goodbye until spring. Luckily there are other tasty vegetables ready to be harvested out there. This week we’re bringing you red Napa cabbage and bok choy. Sounds like stir-fry!

Planting rosemary: Leo helping to burn holes in the ground cloth (left) and transplanting plugs (right).

Last year we planted an herb plot that included thyme, rosemary, and sage. I’d started all of the transplants from seed early in the season and most of them thrived over this past season. Unfortunately only about fifty percent of the rosemary took, and those that survived are being overtaken by the sage. Early this season we decided to re-plant the rosemary, giving it more space.

Thinking it might be better to just start with well grown transplants I bought two flats of rosemary plugs from an organic nursery in June. Then the summer hit and all the things needed doing and the plugs just hung out near the propagation house all season. Well, this past week we finally managed to roll out some ground cover, burn holes in it, get it over the bed, and plant the plugs! Isn’t it the best when you finally close one of those long term project loops? And we’re looking forward to a rosemary hedge one day.

Carrot harvest this week (left) and taking soil samples (right).

We had a productive week on the farm. In addition to the rosemary planting we also rescued the carrots from an illusive rodent that was using them as its personal pantry. Carrots are the best, so I understand the rodent’s interest, but I’m glad we were able to save some to share with you instead.

On Sunday afternoon I began tackling the tomato trellising and managed to remove all the trellising string from the eight rows of tomatoes. Now for t-post removal, drip tape removal, plant removal, and then planting winter food.

We also took soil samples from various locations around the farm and sent them into A&L Western Labs in Portland for analysis. The reports will let us know what type of amending we should focus on moving forward and if we have any worrying mineral deficiencies. We’re also working on establishing a blueberry(!) plot and the soil report for that space will tell us whether it is acidic enough for blueberry plants to thrive.

It looks like we’ve got rain on deck on and off for the next week. This looks like the on-set of mud season. Luckily I think we’re in a pretty good place for it. This week we’ll finish up the tomato trellis removal and begin thinking about 2021 planting plans. We’re also meeting a new dog on Thursday and if all goes well we’ll be bringing her home this weekend. Leo’s ready for a friend, and we’re ready for Leo to have a friend.

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Helen Getz’s Napa Cabbage with Hot Bacon Dressing

1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten

Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.

Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg.

Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired (I like a fair amount). Serve with grilled pork chops, roasted potatoes and beer.

From by Amanda Hesser,


Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

  • 8 1/3-inch-thick rounds red onion
  • 8 large shiitake mushrooms, stemmed
  • 8 red radishes, trimmed, halved (or salad turnips or daikon)
  • 4 baby bok choy, halved lengthwise
  • 1 large orange bell pepper, cut lengthwise into 8 strips
  • 1 1/4 cups Mango-Sesame Dressing , divided
  • 6 boneless chicken breast halves with skin
  • Nonstick vegetable oil spray

Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.

Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.

Do ahead

Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.

Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.

Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

From via Bon Appétit by Selma Brown Morrow,


Spiced Pumpkin Soup

  • 1 1/2 tablespoons butter
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 3/4 cup chopped ripe banana
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 whole clove
  • 5 cups low-salt chicken broth
  • 2 cups canned pure pumpkin (Of course you’ll roast one or more of your winter squashes and use that here.)
  • 3/4 cup canned unsweetened coconut milk*
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crumbled dried sage leaves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon yellow curry powder

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

From via Bon Appétit by Lucca’s Restaurant (Chicago, IL),



Summer CSA Share – #22

Welcome to the 22nd share of the Pitchfork & Crow 2020 Summer CSA! Here’s what’s in the share this week:

  • Spinach Mix
  • Brussels Sprouts
  • Cauliflower
  • Broccoli
  • Fennel
  • Beets
  • Onion
  • Garlic
  • Sweet Corn
  • Pie Pumpkin
  • Aji Marchant Peppers – Used at all levels of ripeness, these hot peppers are hotter when fully red ripe. Read all about them over here.
  • Mixed Sweet Pepper
  • Tomatoes – The very last of the ripe tomatoes.
Covering up the tender greens in the high tunnels ahead of freezing temperatures Sunday.

As predicted we had our first low temperatures in the 20s over the weekend. It looks like we hit 24 Sunday night. We spent Sunday afternoon covering the more vulnerable crops (lettuce, spinach, arugula, celery etc) with big sheets of row cover, a lightweight dryer sheet-like frost protector. Most vegetables still in the field are fairly hardy at this point in the season though a little extra protection doesn’t hurt. The crops growing in the high tunnels are more tender and thus more vulnerable so we made sure to get them covered up. It was 28 degrees when we uncovered the spinach and began the harvest on Monday at 9am. The row cover had done its job!

Jeff seeding cover crop: our grain drill (left) and seed mix (right).

Jeff spent much of the week prepping ground and seeding cover crop in the open areas of the fields. It’s a multi-step process that starts with sourcing some seed and ends with using our antique grain drill to get the seed in the ground. There’s also lots of mowing, discing, and tilling to get the ground ready for seeding. We’re using a blend of oats, clover, vetch, and fava beans this year. The oats will germinate first and are included primarily to help keep soil in place over the winter. The other three are slower to germinate but are all nitrogen fixers, meaning they’ll add valuable nitrogen to the soil when mowed and incorporated in the spring.

Spinach from seed (left) to leaves (right).

While Jeff worked on cover cropping I finished up a few other lingering tasks. I spent some time threshing our small dry bean crop. After a final sort of beans and debris we should have some tasty beans to share with you. I also finished up planting out one of our high tunnels. Better late than never, I think. I sowed some spinach and transplanted some chicories that may or may not become winter salad. We’ve taken to priming spinach seed with a soak in water (as seen above) for up to 24 hours prior to sowing to help wake it up for faster germination. Always experimenting.

Harvesting continues: Brussels sprouts (left) and tomatoes (right).

The weather forecast suggests we’re out of the woods as far as freezing temperatures go for a bit. This week we’ll be tackling the tomato trellising (for reals), bulk harvesting some root vegetables, cleaning up the melon patch, and making some winter infrastructure plans.

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Tortellini with Italian Sausage, Fennel, and Mushroom

  • 1 tablespoon olive oil
  • 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
  • 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
  • 1 (8-ounce) package sliced fresh crimini (baby bella) mushrooms
  • 4 large garlic cloves, pressed
  • 1 tablespoon fennel seeds, coarsely crushed
  • 1/2 cup heavy whipping cream
  • 1 cup (or more) low-salt chicken broth
  • 1 (16-ounce) package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
  • 1 (5-ounce) package fresh baby spinach leaves
  • 1/2 cup finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

From via Bon Appétit,


Roasted Beets and Citrus with Feta

  1. Vinaigrette:
    • 3 tablespoons balsamic vinegar
    • 2 teaspoons Dijon mustard
    • 2 teaspoons finely grated orange peel
    • 2 teaspoons finely grated grapefruit peel
    • 1 teaspoon honey
    • 1/3 cup extra-virgin olive oil
  2. Salad:
    • 4 2 1/2-inch-diameter unpeeled beets, tops trimmed
    • 1 tablespoon olive oil
    • 1 6-ounce bag baby spinach
    • 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
    • 2 oranges, all peel and pith cut away, segments cut from between membranes
    • 3/4 cup crumbled feta cheese (4 ounces)
    • 1/4 cup chopped fresh chives


Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.


Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.

Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

From via Bon Appétit by Myra Goodman & Sarah LaCasse,


Black Bean Pumpkin Soup

  • three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
  • 1 cup drained canned tomatoes, chopped
  • 1 1/4 cups chopped onion
  • 1/2 cup minced shallot
  • 4 garlic cloves minced
  • 1 tablespoon plus 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 cups beef broth
  • a 16-ounce can pumpkin pureé (about 1 1/2 cups)
  • 1/2 cup dry Sherry
  • 1/2 pound cooked ham, cut into 1/8-inch dice
  • 3 to 4 tablespoons Sherry vinegar

In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

From via Gourmet,



Summer CSA Share – #21

Welcome to the 21st share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Escarole – We’ve been eating big escarole salads or wilting it slightly with out go-to toppings of rice and salmon.
  • Lacinato Kale
  • Cauliflower – The cauliflower plan really worked this year!
  • Broccoli
  • Sweet Corn – Our last round of corn was delayed in planting and then set-back by the wildfire smoke, but we found some tasty morsels to share with you. One last taste of summer.
  • Yukon Gem Potatoes – Great for baking, boiling, and frying, these are a higher yielding and more disease resistant child of the well known Yukon Gold and an obscure but hearty Scottish variety.
  • Bunching Onions
  • Shallots – shallots can be subbed for their red or yellow onion cousins, though you’ll find them to be milder and denser.
  • Butternut Winter Squash
  • Eggplant – We couldn’t help but salvage the last of the eggplant as we flipped their high tunnel home for winter greens.
  • Shishito Peppers – the roulette peppers make another appearance. You may find that one in ten is hotter than these otherwise mild frying peppers. We like them diced into eggs, or anything really, or traditionally blistered in hot oil.
  • Mixed Sweet Pepper
  • Slicer or Cherry Tomatoes

A glance at the weather forecast this morning suggests that we’re in for the first cold weather of the season this week. Wednesday night we’ll have a chance of the first frost followed by lows in the high 20s over the weekend. We think of October 15th as our average first frost date, so I guess it’s right on time. We’ll be pulling peppers tomorrow and saying good bye to the tomatoes for the season. Fall has arrived!

The field dried out just enough to plant garlic and overwintering onions last Friday. This is our last big planting of the season and it always feels like an epic task. Luckily I’d used rainy days the previous week to crack the garlic heads and count the cloves out, so we were ready to jump into planting as soon as possible. After the garlic was in the ground we went right into onion planting and now the first sweet onions of 2021 are also in the ground.

With the annual autumn allium planting done we shifted to strawberries on Saturday. I’d mentioned last week that we’d been able to buy 1500 bare root Seascape strawberry plants from another farm that had ended up with too many. It was the perfect nudge to get a fall strawberry planting in the ground, something we’d had on our To Do list for months but hadn’t managed to actually do yet.

We’ve taken to growing strawberries (and several other crops) on landscape fabric. The landscape cloth helps control the weeds and is reusable for many seasons. Beginning with a fresh piece of cloth means first burning the holes to match our planting spacing. Jeff made a plywood template a few years ago and, after stretching out the fabric the length of a 200′ bed, we move template along the fabric and use a hand held propane torch to burn holes through the plastic. We then stretch the fabric over the prepared bed, tack it down with ground staples, and plant through the holes.

Luckily there were extra plants and 1750 plants later, we now have a strawberry planting for next spring.

This week we will be dodging the frosts, finishing up a little field house planting, beginning the process of tomato trellis removal, sowing cover crop (though it’s a little late), and plenty of mowing. That sounds like enough to keep us busy.

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

  • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
  • 2 bacon slices
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup finely chopped shallots
  • 2 hard-boiled eggs, chopped
  • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.

Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.

From via Bon Appétit,


Broccoli Cauliflower Casserole

  • 1 cauliflower head
  • 1 large broccoli head
  • 1/2 cup (1 stick) butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 4 ounces cream cheese, at room temperature
  • 1/4 teaspoon seasoned salt, more to taste
  • Kosher salt and black pepper to taste
  • 1/4 teaspoon paprika, plus more for sprinkling
  • 1/3 cup seasoned breadcrumbs
  • 1 1/2 cups grated Monterey Jack cheese

1. Preheat the oven to 375°F.

2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.

3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.

4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.

5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.

6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika…then top the casserole with the buttery breadcrumbs.

7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!

From via The Pioneer Woman Cooks: Dinnertime by Ree Drummond,


Pasta with Roasted Vegetables, Tomatoes, and Basil

  • Nonstick vegetable oil spray
  • 2 red bell peppers, cut into 1/2-inch pieces
  • 1 medium eggplant, unpeeled, cut into 1/2-inch pieces
  • 1 large yellow crookneck squash, cut into 1/2-inch pieces
  • 1 1/2 cups 1/2-inch pieces peeled butternut squash
  • 4 tablespoons olive oil
  • 1 pound penne pasta
  • 2 medium tomatoes, cored, seeded, diced
  • 1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup grated Parmesan cheese

Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.

Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.

From via Bon Appétit by Lynda Hotch Balslev,



Summer CSA Share – #20

Welcome to the 20th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – A mix of lettuces and spinach this week.
  • Collards
  • Cauliflower
  • Broccoli
  • Parsley
  • Rose Finn Apple Fingerling Potatoes – An heirloom fingerling variety that is tasty boiled, roasted, or baked.
  • Carrots
  • Leeks
  • Mixed Onions – More torpedoes or yellow storage onions.
  • Carnival Acorn Winter Squash
  • Hot Peppers – Choose from mild Habaneros or Czech Black this week.
  • Mixed Sweet Peppers
  • Slicer or Cherry Tomatoes

We were talking with a CSA member at last week’s pick-up about their favorite seasons. It seems she’s making an effort to embrace autumn this year, though she prefers summer. She made a case for the sunshine and warmth and swimming that summer affords. Fair points all. But I think Jeff and I both agree that autumn has a lot more going for it.

We welcome the return of the rain (the end of irrigation season!), the foggy mornings, and the hearty vegetables that mark the transition from summer to winter. The weather is certainly more unpredictable for working outside but adding a layer or two is generally preferable to trying to stay cool through summer heat. And though we love long summer nights as much as the next person, the earlier sunsets this time of year make for a good excuse to head in for dinner before 9pm.

Perhaps, like enjoying eating seasonally, we can enjoy each new season for what it has to offer. Here on the farm above all this is the season of big harvests, something we always fully embrace and appreciate.

Potato harvest (left), a blustery day (top right), and time to crack seed garlic (bottom right).

After a couple days of dedicated potato harvesting last week we managed to clear the potato field ahead of the rain. The potato harvest becomes much more of a chore once mud season arrives and we’re glad to have them out of the ground ahead of it. We had a good harvest this year and now one of our walk-in coolers is full of spuds for future CSA shares. Filling up the barn with food for the future is a highlight of the fall harvest season. The unknowns of the winter ahead aren’t quite so scary with storage vegetables already harvested. There will be potatoes!

Luckily it looks like we’ll have another chance at some time in the field before the rain sets in for good. Hopefully things dry out enough for a last round of tillage and final bed prep. We’ve got garlic and overwintering onions to plant this week. And fava beans too. And we also scored 1500 bare root strawberry plants from another farm that ended up with too many that need to find a spot in the field for spring berries!

The seasonal shift is upon us as we begin wrapping up the growing season. We’re already making the long winter To Do list and thinking ahead to what’s next.

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Acorn Squash with Kale and Sausage

  • 2 medium acorn squash, halved down the middle, seeds removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil cooking spray
  • 3 teaspoons olive oil, divided
  • 8 ounces hot Italian turkey sausage, casings removed
  • 1 large leek, white and light green parts only, halved and sliced
  • 2 cloves garlic, finely chopped
  • 4 cups tightly packed torn kale (or Collards!)
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons panko breadcrumbs

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

From via SELF by Larraine Perri,


Peanut Rice Noodles with Pork and Collard Greens

  • Kosher salt
  • 12 oz. regular-width rice stick noodles
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup soy sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. crushed red pepper flakes
  • 1 Tbsp. vegetable oil
  • 1 lb. ground pork
  • 1 (1 1/2″) piece ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)

Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

From via Bon Appétit by Chris Morocco,


Cauliflower and Feta Omelet

  • 5 large eggs
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta (2 ounces)
  • 1/4 cup packed flat-leaf parsley leaves

Beat eggs with 1/4 teaspoon salt.

Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

From via Gourmet by Ruth Cousineau,



Summer CSA Share – #19

Welcome to the 19th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Savoy Cabbage
  • Mixed Kale
  • Cauliflower
  • Celery
  • German Butterball Potatoes
  • Beets
  • Garlic
  • Torpedo Onion
  • Kabocha Winter Squash – Choose from orange-skinned ‘Sunshine’ or green-skinned ‘Sweet Mama’ kabocha types. With a drier flesh than pumpkins and other squashes, kabocha squash is great roasted, in soups, and makes great pie!
  • Tomatillos – One last chance for salsa verde!
  • Hot Peppers – Choose from Jalapenos and Czech Black
  • Mixed Sweet Pepper
  • Slicer Tomato
  • Cherry Tomatoes
As usual I didn’t manage to snap many photos from the CSA farm event, but there were pumpkins! And a self-guided tour with accompanying map for members to explore the farm.

Many thanks to everyone who made it out to the farm this past Saturday for our CSA pumpkin patch and open farm event! It was great to see so many members (and so many kids!) enjoying the farm on what turned out to be a beautiful fall day. We appreciate everyone respecting the physical distancing and masking needs that COVID-19 has wrought. Although it was an abbreviated event as compared to past years, it was great to see so many pumpkins find homes. Hopefully we’ll be back to potlucking and apple cidering in the future.

We continued the harvest theme before and after Saturday’s CSA event by finishing up the winter squash harvest and digging three more beds of potatoes. It’s nice to have all the winter squash safely in the barn and that field finally mowed down. Adding up the squash harvest total now that the butternut is in, it looks we grew 5,350 individual squashes this season. That’s around 300 more than last year. Fingers crossed it’s enough to see us through the next two months of the Summer CSA and at least some of the following five months of the Winter CSA.

We’re about halfway through the potato harvest and we’ve been pleasantly surprised with the yields across all the varieties thus far. It’s been a weird year on the farm, but a good one for potatoes it would seem. We’re quickly filling up the walk-in coolers! We’ll endeavor to focus and finish it up this week before more rain comes this weekend. We’ll also be saying goodbye to the eggplant to make room for lettuce and more chicories in a high tunnel. It feels like we’re beginning the wrap-up of the season, though we have plenty more left to share with you. Seven more Summer CSA weeks to go!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

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 via SELF,



  • 1 1/4 pounds (about 2 large) russet (baking) potatoes
  • 3 cups thinly sliced cabbage
  • 1/2 cup milk, scalded
  • 2 tablespoons unsalted butter, cut into bits and softened

Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

From via Gourmet,


Fish Taco Platter

  1. Pickled Red Onion and Jalapeños
    • 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
    • 5 whole small jalapeños
    • 2 cups seasoned rice vinegar
    • 3 tablespoons fresh lime juice
    • 1 tablespoon coarse kosher salt
  2. Baja cream
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 2 tablespoons fresh lime juice
    • 1 teaspoon (packed) finely grated lime peel
    • Pinch of salt
  3. Tomatillo Salsa Verde
    • 12 ounces tomatillos,* husked, stemmed, divided
    • 4 green onions, white and green parts separated
    • 1 jalapeño chile
    • 2 garlic cloves, unpeeled
    • 1 1/4 cups (packed) fresh cilantro leaves
    • 1 tablespoon (or more) fresh lime juice
  4. Fish
    • 2 cups buttermilk
    • 1/2 cup chopped fresh cilantro
    • 3 tablespoons hot pepper sauce
    • 3 teaspoons coarse kosher salt, divided
    • 1 tablespoon fresh lime juice
    • 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2×1/2-inch strips
    • 16 corn tortillas
    • 2 cups self-rising flour
    • Vegetable oil (for frying)
    • Fresh salsa
    • Guacamole

For pickled red onion and jalapeños:

Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

For baja cream:

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

For tomatillo salsa verde:

Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

For fish:

Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

From via Bon Appétit by Bruce Aidells & Nancy Oakes,



Summer CSA Share – #18

Welcome to the 18th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Rainbow Chard
  • Broccoli
  • Cauliflower
  • Basil
  • Kohlrabi – Kohlrabi is great shaved into salads or roasted with other root vegetables. And don’t forget about kohlrabi sticks and peanut butter! Plus, check out the kohlrabi fritter recipe I’ve included down below.
  • Sweet Corn
  • Large Bunching Onions
  • Mixed Onions
  • Spaghetti Squash
  • Eggplant
  • Mixed Snap Beans
  • Mixed Hot Peppers – Choose from mild habaneros and hot Carrot peppers this week.
  • Mixed Sweet Peppers
  • Slicer Tomato

CSA Members! It’s time to take a visit to the pumpkin patch! We’re inviting you out to the farm for an abbreviated fall farm visit. Come see your food growing in the field and snag some pumpkins! Check you member email for the details.

We harvested the majority of the winter squash this week. Beginning the squash harvest always feels a little overwhelming but the progress is easy to see as beds empty and the colorful fruits begin to pile up.

The process entails one of us clipping the fruits and moving them into groups and the other coming behind and picking them up and piling them into pallet bins. As they’re picked up they’re also counted so we can compare harvest quantities to past and future harvests and know how many are available to be doled out in the coming weeks and months in CSA shares. We’re up to just over 4,000 fruits so far, with only the butternut left in the field for another week of ripening.

The piles of squash in the barn make us feel a little more secure as we come ever closer to the end of the growing season. There will be food this winter!

It was a week of harvesting as we also managed to bring in the dry beans for drying down, make some more progress in the potatoes, and harvest our meager apple/pear crops. This was not a great tree fruit year for us sadly. The quality of the fruit we did harvest makes it best for preserving, which is a good thing for dried apples this winter, but not so great for fall CSA shares.

We’re pretty happy to see the sunshine return this week! After weeks of smoke followed by rainy fall-like weather we’ll take some warm temperatures and sunny days. September has been a very weird month. Hopefully this week’s sun will help us eek out some more tomatoes for you.

This week we’ll be harvesting more potatoes, bringing in the butternut, and prepping for Saturday’s CSA pumpkin patch. We look forward to seeing many of you on Saturday! There are lots of pumpkins to choose from!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Thai Red Curry Soup with Chicken and Vegetables

  • 2 tablespoons corn oil
  • 1 tablespoon Thai red curry paste
  • 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
  • 4 ounces green beans, cut into 1-inch lengths
  • 2 small Japanese eggplants, cut into 1-inch pieces
  • 3 cups canned low-salt chicken broth
  • 3 cups canned unsweetened coconut milk
  • 1 tablespoon fish sauce (nam pla)
  • 1/4 cup chopped fresh basil

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

From via Bon Appétit,


Spaghetti Squash with Tomatoes, Basil, and Parmesan

  • a 3-pound spaghetti squash, halved lengthwise, reserving one half for  another use, and the seeds discarded
  • 2 tablespoons olive oil
  • 1/4 cup shredded fresh basil leaves plus additional for garnish
  • 1/4 teaspoon dried oregano
  • 3 tablespoons freshly grated Parmesan
  • 1 cup thinly sliced cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

From via Gourmet,


Kohlrabi Fritters

  • 2 medium kohlrabi bulbs, peeled and chopped (about 16 oz.)
  • 1 large egg
  • 2/3 cup (about 2 7/8 oz.) all-purpose flour, divided
  • 1 teaspoon kosher salt, divided
  • 1/3 cup olive oil
  • 1 1/2 tablespoons chopped fresh chives
  • 1/4 cup sour cream
  • 1/4 cup applesauce

Step 1

Using the grating disc attachment of a food processor, process kohlrabi until finely shredded. Squeeze grated kohlrabi between paper towels to remove excess liquid. Place squeezed kohlrabi in a medium bowl. Add egg, 2 tablespoons of the flour, and 3/4 teaspoon of the salt to kohlrabi, and stir to combine.

Step 2

Heat oil in a large cast-iron skillet over medium-high. Using floured hands, pat kohlrabi mixture into 12 (3-inch) flat discs. Sprinkle remaining flour on both sides of discs. Fry fritters in two batches until golden and crisp, about 3 minutes per side. Transfer to a paper-towel lined plate to drain. Sprinkle with chives and remaining 1/4 teaspoon salt; serve with sour cream and applesauce for dipping.

From by Ivy Odom,



Summer CSA Share – #17

Welcome to the 17th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Escarole
  • Brussels Sprouts Tops – We snap the tops off our Brussels sprouts to help the plants focus on making sprouts. At some point we realized these tops are really tasty and we should all be eating them. Treat them like kale in the kitchen.
  • Broccoli
  • Cauliflower
  • Parsley
  • Red Potatoes – Give these guys a scrub or peel them to get rid of the surface scab.
  • Sweet Corn
  • Torpedo Onion
  • Garlic
  • Mixed Snap Beans
  • Cucumber
  • Zucchini & Summer Squash
  • Numex Suave Orange Mild Habanero Peppers – A mild habanero pepper that packs the fruitiness and aroma of a hot habanero with just a little of the heat.
  • Mixed Sweet Peppers
  • Slicer Tomato
  • Cherry Tomatoes
Last Thursday’s big thunder and windstorm left us with some ripped plastic on a high tunnel and flattened corn stalks. Could have been worse! Luckily we were able to re-cover the high tunnel Saturday and plant it out Sunday. I was more excited about the planting than Leo.

After a week+ of living in the smoke we were really looking forward to the forecasted rain Thursday night. We weren’t quite expecting the lightning show that arrived at 1am along with a fierce windstorm that felt like it must be wreaking havoc outside. After 45 minutes of battering rain and wind, the storm had passed us over. Greenhouses and barns and our house all appeared to still be intact, though the electricity was out. Friday we assessed the minimal damage, mostly just wind-whipped crops, then got to work digging potatoes and planting out empty beds in high tunnels with fall and winter greens.

I finally made my way to our farthest high tunnel around 2pm, ready to finish planting, and realized the plastic had ripped along the whole east side. It looked fine from a distance but closer inspection showed the plastic wasn’t salvageable. I called Jeff and told him the news. Sudden change of plans. We quickly wrestled the 50’x100′ piece of torn plastic to the ground and got it folded up for storage.

Next Jeff ran up to the nursery supply store just before closing and bought a new piece of plastic. Saturday morning Jeff reinforced the high tunnel with an extra channel for the wire that secures the plastic and fixed some structural pieces that had broken in the storm. We pulled the new piece of plastic in the afternoon. By Sunday things were back on track and I planted the planned Napa cabbage, chard, cialntro, tatsoi, arugula, kale, and fall radishes into the newly repaired house.

It’s officially fall! And right on time we’ve had to dust off the rain gear, the pumpkins are turning orange, and the flour/polenta corn is ready for harvest!

Sometime between the arrival of the smoke on Labor Day and Thursday’s storm, it would appear the seasonal switch flipped to autumn. Instead of working through an endless summer we’re suddenly experiencing foggy mornings and had to break out the rain gear to stay dry in the fields. And the mud season has arrived too. All right o schedule with today’s autumnal equinox.

It’s time to gather all the things we’ve been meaning to gather in. In between the high tunnel repair we brought in the 600 row feet of flour/polenta flint corn for drying and 400 row feet of potatoes for storage. That’s some progress, though there are 3000 row feet of potatoes to go. This week we’ll pick-up all the winter squash, and hopefully get to the apples and dry beans and more potatoes too depending on how the weather pans out. It’s harvest season!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Easy Chicken Curry with Vegetables

  • 2 tablespoons vegetable oil
  • 3 tablespoons red Thai curry paste
  • 1 yellow onion, sliced with the grain
  • 2 chicken breasts, cut into cubes
  • Salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups chopped carrots
  • 1 teaspoon dried basil
  • 3 cloves garlic, minced
  • Zest of 1/2 lime
  • 1 1/4 cups coconut milk
  • 1/4 cup chicken stock
  • One 14-ounce can diced tomatoes
  • Lime wedges, for squeezing

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

From by Melissa D’Arabian,


Bistro French Fries with Parsley and Garlic

  • 4 medium russet potatoes (about 1 3/4 pounds), unpeeled
  • 2 tablespoons canola oil
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • Coarse salt

Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.

Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

From via Bon Appétit,


Green Bean, Corn, and Coconut Stir-Fry (Thoren)

  • 3/4 cup grated dried unsweetened coconut
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
  • 2 garlic cloves, crushed
  • 1/4 cup water
  • Salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1/8 teaspoon hot red pepper flakes
  • 15 to 20 fresh curry leaves (optional)
  • 1 pound green beans, thinly sliced crosswise (1/4 inch)
  • 3 ears corn, kernels cut from cobs

Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.

Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.

Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.

From via Gourmet by Maya Kaimal,


Roasted Cauliflower with Lemon-Parsley Dressing

  • 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

From via Bon Appétit by Dawn Perry,