Winter CSA Share – #3

Welcome to the 3rd share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • January King Cabbage – A cabbage just for January!
  • Castelfranco Radicchio Chicory – Castelfranco is another of the mildly bitter, amazingly cold-hardy radicchio varieties we grow. We like to eat it in winter salads and it’s often the basis of our winter salad mixes.
  • Spinach Mix
  • Lacinato Kale Rapini – The warm-ish weather we’ve been having lately has begun to trick plants into thinking we’re closer to spring than we really are. Our lacinato kale has been the first to show signs of going to flower, but luckily it’s tasty as all get out at this stage!
  • Carrots
  • Chioggia Beets – bullseye beets, great for roasting!
  • Sweet Potatoes – we love you sweet potatoes, but gosh we wish you weren’t so persnickety.
  • Rose Finn Apple Fingerling Potatoes – an old English potato variety great steamed, roasted, or baked.
  • Watermelon Radishes – a winter radish treat!
  • Red & Yellow Onions
  • Garlic
  • Leeks
  • Candystick Dessert Delicata Squash
  • Gill’s Golden Pippin Acorn Squash
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!

Summer CSA sign-up time has arrived! We’ve opened up memberships to the 2020 Summer CSA and we hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. Find all the details and a sign-up form over on the Summer CSA page.

Finding color in the winter landscape: sun -kissed January King cabbage and watermelon radishes bringing the pinks and purples to this week’s share.

Having one eye on the weather forecast seems to be the name of the game in farming, especially when growing through the winter season. We’ve been through enough winter growing seasons to know to expect the unexpected, but it doesn’t stop me from reading the extended forecasts like tea leaves. Most winters here in the Willamette Valley are mild enough for cold-hardy plants to survive the winter months in the field, think kale, cabbage, Brussels sprouts. We’ve got several high tunnels for the more tender greens like mustards, spinach, and lettuce. When the temperatures dip into the teens or we experience extended snow or ice storms, that’s what we call a game-changer and all bets are off as to what crops will make it through to the other side.

Since we last met two weeks back a projected winter storm has been making forecasting news and up until Sunday it still looked like we might see some real winter weather this week. Fortunately for us all, it looks like the farm is missing the worst of this one. The crop-killing single-digit temperatures and high tunnel-crushing snow that were supposed to be headed our way are holding off for another day, or week, or month. Only time will tell.

Winter on the farm: paperwork (that’s the farm’s 2019 season in a box on the left and USDA surveys in the middle) and the occasional beauty of a sunset!

We’ve been hunkered down on the farm lately, letting the winter wind storms pass by while trying to also be productive. The threat of snow this week meant beginning the share harvest early. Over the past week Jeff has juggled the early harvest with winter machine maintenance. Changing out tiller tines and mower flails, greasing the things that need greasing, cleaning up after last season in preparation for the season ahead. Though I did get in on the early harvest action this weekend, I’ve been mostly focused on the paperwork side of things. The end of the year means tax prep and filing, annual financial statements for our loan officer, filling out USDA farm surveys, farm budgeting, crop planning spreadsheets, seed order wrangling, website updates, CSA launch, and invoicing. We’ve both got lists of To Dos and we’re slowly making our way through them.

The weeks ahead will see more of the same winter work. We’ve got some small infrastructure projects on deck too. And of course we’ll be watching the weather forecasts for the next big winter storm, hoping the snow and ice stay at higher elevations.

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Maple-Roasted Delicata Squash with Red Onion

  • 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices (or acorn squash!)
  • 2 medium red onions, halved lengthwise and cut into 1/2-inch rings
  • 5 garlic cloves, peeled and smashed
  • 4 fresh thyme sprigs
  • 1/2 teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • Kosher salt
  • freshly ground black pepper

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.

Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

From Epicurious by Leah Koenig,


Smoked Sausage, Kale, and Potato Soup

  • 4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
  • 2 3/4 cups canned low-salt chicken broth
  • 3/4 pound small red-skinned potatoes, thinly sliced
  • 1 cup dry white wine
  • 5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
  • 1/4 teaspoon caraway seeds, lightly crushed

Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.

Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.

From via Bon Appétit,


Potato and Autumn Vegetable Hash

  1. Herb oil:
    • 1/3 cup extra-virgin olive oil
    • 1/3 cup olive oil
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh Italian parsley
    • 1 tablespoon chopped fresh rosemary
  2. Hash:
    • 6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
    • 6 1- to 11/4-inch-diameter candy-cane striped (Chioggia) baby beets with green tops attached (about 1 bunch)
    • 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups) (Any type of winter squash could be substituted here)
    • 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
    • 1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
    • 1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes

For herb oil:

Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.

For hash:

Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.

Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.

Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

From via Bon Appétit by Josie Le Balch,



Winter CSA Share – #2

Welcome to the 2nd share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Red Brussels Sprouts
  • Radicchio Chicories – Chicories are a winter-hardy fresh-eating green that make cold weather salads worth it, though they have a reputation for being bitter as compared to say, lettuce. They’re also hardy enough to take a little cooking, if that’s more your thing. There is a chicory revolution happening in the small farm and foodie world right now and this week’s Rosalba pink radicchio is heading up the charge. This is our first year growing this particular variety and it seems like a great intro-to-chicory option. Not a bitter leaf in sight. Though the revolutionaries claim bitter is better, I like that our friends Jess and Brian at Working Hands Farm up in Hillsboro say radicchio is #adultlettuce.
  • Red Dragon Napa Cabbage
  • Cilantro
  • Mixed Carrots
  • Celeriac A root with a texture similar to potatoes that tastes like celery? Yes please! We like to add these to the sheet pan when we’re roasting diced up roots, but they’re great in any potato-centric dish that could use a little celery kick like mashed potatoes, gratin, and soup.
  • Purple Viking Potatoes – We really loved these purple skinned potatoes but this year they showed signs of a virus which made the resulting crop look a little rougher than we’d generally like. They’ll likely need an extra scrubbing on your end.
  • Shunkyo Long Pink Radishes – Sweet fall radishes that are great raw in salads, roasted with other rooty vegetables, or pickled for future taco toppings.
  • Red & Yellow Onions
  • Bunching Onions
  • Spaghetti Squash I’d link to the spaghetti squash, egg, and onion casserole that Jeff made for dinner two nights ago if I could, but I can’t because he just made it up. That’s his style, and I think it lends well to the versatile nature of this squash. Just sayin’.
  • Festival Acorn Squash
  • Ancho Poblano Dried Chile Peppers – Ancho chiles are fully ripe and dehydrated poblano peppers. They can be ground into a chile powder or blended with roasted onions, garlic, and tomatoes into enchilada sauce. Click here for a great rundown on them. And click here for a recipe for enchilada sauce!
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!
Rosalba radicchio, a bright spot in the winter field!

Happy New Year! We hope you’ve had a good bunch of holidays and are ready to start the new year off right, with vegetables! We’re bringing you a colorful haul this week: pink & red radicchio, red Brussels sprouts, purple Napa cabbage! Perfect for brightening up your meals on these grey January days and dark winter nights.

A glimpse at the past couple of weeks on the farm: There was non-farm reading, holidaying (including fun glasses that turned holiday lights into snowmen), and then we got back to work with 2020 crop planning and apple drying.

We’ve finally settled into the winter rhythms of the farm after the long fall push of harvest and wrapping up the summer season. The every other week CSA distribution allows for a little less structure to our winter weeks. There’s time for longer winter projects, time for dreaming and planning for the season ahead, even some time to read a book that has nothing whatsoever to do with farming. Between a little holidaying with family and friends, we hunkered down and got to this winter work of the farm these past couple of weeks.

Mostly late December on the farm for us is planning season. We review the past season, discuss the highs and lows, and set a trajectory for the season ahead. We’ve gotten through much of the overarching review and are now deep into crop planning for 2020. Choosing varieties and seed sources for the 300+ vegetable varieties we grow takes time, which luckily is something we’ve got at the moment. Making the effort now to create a solid plan for the busy season means we won’t have to make those decisions during crunch time or scramble for seed mid-season. Our future selves are already thanking our current selves for making life a little easier.

Of course the point of all this scheming and planning is to get you vegetables next year! On that note we’ll be opening up the 2020 Summer CSA memberships in the next couple of weeks. Keep an eye out for the email announcement. Luckily there are plenty of delicious winter vegetables to keep us full and fueled while we’re all dreaming of next summer’s bounty.

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Spicy Napa Cabbage Slaw with Cilantro Dressing

  • 1/4 cup rice vinegar (not seasoned)
  • 2 teaspoons sugar
  • 1 teaspoon grated peeled ginger
  • 2 tablespoons vegetable oil
  • 1 fresh serrano chile, finely chopped, with seeds
  • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
  • 1 bunch scallions, sliced
  • 1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

From via Gourmet by Ruth Cousineau,


Sausage with Caramelized Red Onions and Radicchio

  • 1 tablespoon butter
  • 2 teaspoons olive oil, divided
  • 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
  • 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
  • 3 tablespoons balsamic vinegar
  • 4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages.

From via Bon Appétit by Myra Goodman & Sarah LaCasse,


Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce

(Because two enchilada recipes are better than one. For a quicker option check out the linked recipe at the top of the post under the Ancho poblano description.)

  • 2 cups water
  • 2 dried ancho chilies
  • 4 large garlic cloves, peeled
  • 2 cups whipping cream
  • 4 teaspoons fresh lime juice
  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 12 ounces fresh wild mushrooms (such as oyster and/or stemmed and sliced shiitake and portobello)
  • 5 ounces feta cheese, crumbled
  • 6 tablespoons chopped fresh cilantro
  • 2 medium tomatoes, seeded, chopped
  • 1 small avocado, pitted, peeled, cut into 1/2-inch pieces
  • 8 6-inch-diameter corn tortillas

Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.

Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)

Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.

Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.

Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

From via Bon Appétit,



Winter CSA Share – #1

Welcome to the 1st share of the 2019/2020 Pitchfork & Crow Winter CSA!  Here’s what’s in the share this week:

  • Brussels Sprouts
  • Mustard Greens – These spicy greens can be used in salads, sautes, or soups. They can be used in place of kale, but they’ll wilt much faster when cooking.
  • Spinach Mix
  • Lacinato Kale
  • Mixed Carrots – Some of these carrots are on the small side, perfect for tossing with a little olive oil and salt and roasting up alone or with other rooty vegetables!
  • German Butterball Potatoes
  • Celery
  • Red Onion
  • Garlic
  • Rosemary
  • Kabocha Winter Squash – A dry-fleshed favorite, kabocha squash makes excellent pies and soups and is great roasted. These are a mix of varieties we grew this year including Winter Sweet and Sweet Mama.
  • Pie Pumpkin – The last of the pie pumpkins just in time for one more holiday pie!
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!
Hurrah for winter vegetables!

Welcome to the first week of the Winter CSA! We’ve had our sights set on this season’s vegetables for months now and we’re excited to kick it off with this first share of winter goodness. In my opinion winter offers up the best of local and seasonal eating along with long dark nights to spend in the kitchen cooking up good food. Frost sweetened greens can’t be beat. Roasted roots are always a winner. And soup season has never tasted so good!

As we begin this winter eating adventure, please know that we will be trying our darndest to bring you the best organic vegetables we can grow to each CSA pick-up over the next five months. As you know already, winter weather can be unpredictable and growing conditions are the most challenging through the winter months. Ice and snow can be game changers. Short cold days mean not much plant growth is happening at the moment so we’re relying on the planning and planting that happened last summer and fall. Luckily this is not our first rodeo, (in fact it’s our seventh!) and we’re getting the hang of this winter growing thing.

Here are a few reminders as we get going this winter season.

  • Don’t forget to share your cooking triumphs with other members in the P&C CSA member facebook group If you enjoyed a recipe we’d all love to hear about it!
  • Also, if you come across any unfamiliar vegetables, chances are you can look them up on the member website (which can double as an app on your phone!). There’s lots of other member resources over there that you should check out if you haven’t already.
  • Finally, let us know if you’re a member but you’re not seeing the weekly member email.  It serves as a good pick-up reminder and that’s where we’ll put any important member information as the season goes on. Remember what I said about unpredictable winter weather? That goes for pick-ups too and we’ll try to update you via email if there’s ever a hiccup on a scheduled pick-up day.

Most of you are returning members and you know the CSA drill already, but there are a handful of new members this season.  Either way, let us know if you have any questions on CSA logistics, or vegetables, or whatever else might come up.  We’re looking forward to a fantastic winter season, and hope you are too!

A little vacation fun between the two CSA seasons!

On a personal note, we’re thankful to all of our members who patiently waited out the two-week break between CSA seasons. We hope you found the time useful for using up all those lingering summer season vegetables and that you’re ready to jump back into the groove of a new CSA season!

We packed our break from harvesting full with off-farm adventures both near and far. Jeff made an extended trip to Alabama to visit his family after far too many years away. I (Carri) held down things at the farm and went on some more local hiking adventures in the forest and at the coast with our new dog Zeke. We caught up with some friends, we ate good food, and maybe we caught up on some sleep too. It was an appreciated break and we’re ready to get back to work!

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

This first recipe was suggested by longtime CSA member Megan R. as her favorite way to use mustard greens!:

Spicy Pork and Mustard Green Soup

  • 1/2 pound ground pork
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt, freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 ounces wide rice noodles

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

Also Try it With:Beet greens, kale, or turnip greens

From via Bon Appétit by Alison Roman,


Roasted Brussels Sprouts with Garlic and Pancetta

  • 1 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 2 oz pancetta, visible fat discarded and pancetta minced
  • 1 garlic clove, minced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup water

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

From via Gourmet,


Winter Squash with Browned Butter and Rosemary

  • 1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (or other winter squash/pumpkin)
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon minced fresh rosemary

Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.

From via Bon Appétit,



Summer CSA Share – #26

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

  • Purple Brussels Sprouts
  • Arugula
  • German Butterball Potatoes
  • Cooking Greens Mix – AKA Braising Greens, a mix of 3 types of kales, chard, and handful of collards and purple Brussels sprouts leaves. Not sure what to do with cooking greens? Check out the last recipe at the bottom of the page for inspiration.
  • Shallots
  • Sweet Potatoes! – Sweet potatoes are ubiquitous these days but they’re still a treat for us as we haven’t figured out how to grow them at scale yet.
  • Broccoli Bits – The last of this season’s broccoli, enjoy the stems and leaves cooked along with the the florets.
  • Celery
  • Pie Pumpkin
  • Mixed Delicata and Acorn Squash
  • Sage
  • Farm Apples
  • Corn Flour or Polenta (aka Corn Grits) – We grow a dent corn called Cascade Ruby Gold that grinds partly into flour and partly into polenta. The flour can be used in most recipes calling for corn flour or cornmeal. The polenta can be cooked like store-bought coarse polenta, and we’ve had luck with it in our rice cooker using the same 1 cup to 2 cups of water cooking ratio. If you aren’t going to use it quickly we suggest storing it in the freezer for maximum freshness. Here are a couple of recipe suggestions: ‘Polenta “Pizza” with Crumbled Sage‘ and ‘Golden Yellow Corn Bread

As we wrap up the 2019 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 season vegetables for the past six months, thank you for showing up week after week.

We fully understand how unique and challenging the CSA can be. We ask you to pledge your support before the vegetables are ready to be harvested. We ask you to eat from what we grow and harvest for you. We ask you to add a stop to your already busy schedule each week for months. It’s amazing you were willing to sign-up in the first place. But we’re sure glad you did. This thing wouldn’t work without you! You actually are the community in community supported agriculture!

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. As you stand there, 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?

We’ll see some 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 2020 Summer CSA! Hopefully you’ll consider joining us for another round of local, seasonal, organic vegetables.

Enjoy the vegetables and have a wonderful Thanksgiving! We’ll see Winter CSA members in three weeks for the first winter share!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Silky-Coconut Pumpkin Soup

  • 3 to 4 shallots, unpeeled
  • 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
  • 2 cups canned or fresh coconut milk
  • 2 cups mild pork or chicken broth
  • 1 cup loosely packed coriander leaves
  • 1/2 teaspoon salt
  • 2 tablespoons Thai fish sauce, or to taste
  • Generous grindings of black pepper
  • 1/4 cup minced scallion greens (optional)

In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

From via Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid,


Turkey Cutlets with Brussels Sprouts and Dried Cranberries

  • 1 to 1 1/4 pounds turkey breast cutlets
  • All purpose flour
  • 3 tablespoons olive oil, divided
  • 1 large shallot, sliced
  • 8 ounces brussels sprouts, trimmed, quartered through root end
  • 3/4 cup low-salt chicken broth
  • 1/4 cup dried sweetened cranberries
  • 1 tablespoon finely chopped fresh sage
  • 11/2 teaspoons red wine vinegar
  • 1 tablespoon butter

Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.

Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.

From via Bon Appétit,


Sweet Potatoes, Apples, and Braising Greens

  • 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

From via Epicurious by Traci Des Jardins,



Summer CSA Share – #22

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

  • Arugula
  • Radishes
  • Celery
  • Leeks
  • Cylindra Beets
  • Broccoli
  • More Broccoli or Cauliflower
  • Mixed Sweet Peppers
  • Bulgarian Carrot Hot Peppers – Hot, but citrusy, I hear.
  • Farm Apples
  • Candystick Dessert Delicata Winter Squash – So sweet dessert is in its name!
  • Green Tomatoes – The traditional “end-of-summer, clear out the house, see you next year, tomato season is over” treat. Check out the recipe below for Fried Green Tomatoes and maybe re-visit the recipe Chris. A. shared recently in the CSA member Facebook group for fermented green tomatoes and hot peppers. Need more inspiration? Check out the Kitchn for more recipes.
Attempting the classic Halloween cat/pumpkin photo (top left), more apples for harvesting and leaf color changes (top right), and all the colors of this year’s popcorn harvest (bottom).

We’ve made it to the final month of the Summer CSA season. We’ve got just four weeks left until we wrap up the 2019 season, celebrate Thanksgiving, and turn our attention fully to the upcoming Winter CSA season. Where did the last five months go? For us it’s been a whirlwind of field work and vegetables and we’re looking forward to the slower pace of the months ahead.

The early fall (nearly winter temps this week!) has resulted in a solid shift away from summer vegetables. We’re saying goodbye to tomato season this week after already leaving behind the summer squash and cucumbers weeks ago. The next month will be filled with all the fall goodness including tasty roots and hardy greens and more winter squash varieties. It’s been a good CSA season for seasonal eating. Hopefully you’ve been enjoying the seasonal variety as we’ve gone from springier shares back in June through all the summer fruits and now shifting to hardier fall fare.

We took a day off the farm and hiked in the wilderness!

After a couple of months of hunkering down here on the farm and getting through some of the bigger fall harvest tasks I was ready for a hiking adventure. This past week we took an entire day off and headed to the Mt. Washington Wilderness for a lovely walk through the woods. It’s always good to be reminded that there are wild places out there where rodents don’t have to be trapped because they’re eating your celeriac and slugs don’t have to be killed for ravaging the radishes.

The week ahead on the farm will include more bulk harvest of storage crops. After finishing up the potato harvest this weekend we’re looking at apples, beets, celeriac, all of which need to find their way into the walk-in cooler. There’s also some weeding in high tunnels, and now that we’ve officially closed tomato season it’s time to clear out the tomato tunnel. Maybe we’ll even sneak in another day off given this gorgeous weather.

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:

Fried Green Tomatoes

  • 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup finely ground cornmeal
  • 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at
  • 2 eggs
  • Vegetable oil
  1. Sprinkle the tomato slices with the salt and pepper; set aside.
  2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
  3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
  4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
  5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
  6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

From via Cookie by Victoria Granof,


Chestnut, Leek, and Apple Stuffing

  • 6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
  • 3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
  • 1 stick unsalted butter
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 teaspoon chopped thyme
  • 2 Granny Smith apples, peeled and cut into 1/2-inch cubes
  • 3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved
  • 1 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley

Preheat oven to 350°F with racks in upper and lower thirds.

Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)

Increase oven temperature to 450°F.

Meanwhile, wash leeks.

Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.

Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

From via Gourmet by Shelley Wiseman,


Roasted Beets with Walnut Gorgonzola Dressing

  • 1 1/2 to 1 3/4 pounds beets, trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1 bunch arugula, well washed and torn apart

For the Walnut Gorgonzola Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped walnuts
  • 1/4 red onion, thinly sliced
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon coarse salt
  • 3 ounces Gorgonzola cheese
  • 1/4 cup light or heavy cream

Preheat the oven to 425 degrees.

To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.

Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

From via The Figs Table by Todd English & Sally Sampson,



Summer CSA Share – #20

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

  • Sweet Corn – All good things must end, and this is the last of the corn for this season.
  • Salad Mix – A mix of green and red lettuces, spinach, and a bit of mizuna and purple mustards.
  • Strawberry Paw Red Potatoes
  • Festival Winter Squash – Tastier than your average acorn squash!
  • Celeriac – aka celery root, celeriac is a wonderful root that tastes of celery and adds flavor to soups and stews, makes a great puree and gratin alongside potatoes, and can be grated raw into salads.
  • Lacinato Kale
  • Sage – Use it for seasoning, or sage tea!
  • Salad Turnips or Radishes
  • Torpedo Onions
  • Mixed Sweet Peppers
  • Poblano Peppers – Riper, redder, sweeter! Jeff has been stuffing these with Queso Fresco cheese and minced garlic and baking them for 20 minutes at 400*. Delicious fresh out of the oven and re-heated later for tacos, or any dish really.
  • Other Farm Apples
Garlic planting week!

Each year we aim to get our garlic into the ground in mid-October. Too early and it might put on too much growth and not survive the winter weather, too late and we won’t get maximum growth resulting in smaller bulbs at harvest next summer. One of the last crops to get planted each fall, garlic planting represents the end of the season’s months-long planting push. Beginning with seed sowing in February we keep planting successions of crops all summer until we hit the dwindling daylight of October. Though small plantings of greens will continue to be sown into field houses for winter eating, the garlic planting represents the last big planting hurdle of the season.

Garlic is generally propagated from garlic cloves. Some varieties do produce seeds, but they often aren’t viable and/or aren’t true to the type of garlic that produced them. We often use saved garlic for re-planting, rotating in newly purchased garlic “seed stock” each year to maintain quality.

Over the years we’ve experimented with planting density, seed sources, and varieties in an effort to grow more garlic to share with you each season. This year we cracked around 300-350 heads of garlic and planted approximately 2,900 cloves. Now we wait for it to come up, grow tall, and form bulbs.

Fava beans, ready to spend the winter in the field (left) and the 13 beds of garlic, onions, and fava beans planted this week (right).

Perhaps the garlic planting feels more monumental because right after it goes in the ground we then also plant our overwintering onions and spring fava beans. Like the garlic, the onions and favas will overwinter in the field and mature late next spring. We start the overwintering onions from seed the first week of September and plant out baby onions that, like the garlic, can’t be too big or too small going into winter or they won’t make it through to the other side. Only time will tell if we hit the sweet spot.

This past week we also harvested our sweet potatoes, harvested some more potatoes for storage, and salvaged more peppers from the pepper patch. Harvest season is real folks! We’ve been pushing during this dry spell to get as much done as possible. The week ahead is set to be much wetter, so I imagine there will be some soggy farmers trying to stay on top of things, but we’ll also surely identify a plethora of long-ignored indoor work. I’m looking at you seed cleaning project.

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:

Roasted Acorn Squash with Chile Vinaigrette

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

From via Gourmet,


Celery Root and Apple Soup

  • 1/4 cup (1/2 stick) butter
  • 4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
  • 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
  • 1 1/2 cups chopped onion (about 1 large)
  • 4 cups (or more) low-salt chicken broth
  • 1/2 cup chopped chives
  • 1/2 cup grapeseed oil
  • Pinch of salt
  • 3 ounces thinly sliced pancetta (Italian bacon)

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

From via Bon Appétit,


Wilted Kale and Roasted-Potato Winter Salad

  • 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 4 garlic cloves (3 thinly sliced and 1 minced)
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 cup well-stirred tahini
  • 2 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise

Preheat oven to 450°F with rack in upper third.

Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.

Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)

Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

From via Gourmet by Gina Marie Miraglia Eriquez,



Summer CSA Share – #19

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

  • Sweet Corn – We gambled on one last corn planting for October corn and here it is! Though September’s cooler weather has resulted in smaller ears on this first variety, they’re sure tasty!
  • Escarole – Grouped in with the bitter greens, this escarole has been ever so not bitter! We hope you’ve been enjoying this heartier lettuce alternative as much as we have this week.
  • Carrots – We wish there were more carrots too.
  • Sunshine Kabocha Winter Squash – Sunshine has orange dry, sweet flesh that’s great for baking and mashing. Unlike some kabocha varieties, Sunshine is ready to eat at harvest and isn’t a great storage type.
  • Collards – Many people think of over-boiled collard greens and decide they aren’t the green for them. Don’t let this be you. If you need some collard inspiration check out the recipes at the bottom of the page.
  • Dragon’s Tongue Snap Beans – An heirloomy variety from the Netherlands, these stringless fresh beans are delicious cooked or fresh. Note that they will lose their coloring when cooked and aren’t a great storer, so eat them up sooner than later.
  • Broccoli – Just a bit this week, more on the way soon hopefully.
  • Bunching Onions
  • Mixed Sweet Peppers
  • Bulgarian Carrot Chile Peppers
  • Matchbox Thai Chile Peppers
  • Mixed Tomatoes – A slicer and a pint of cherries!
  • Farm Apples

Many thanks to everyone who came out to the farm on Saturday for the CSA member fall farm visit! Apples were pressed, pumpkins were picked, the farm was fully toured. I was especially glad to get to chat with members about the farm and our farming experience. It’s fun to introduce this place to new members and re-visit it with members that have been with us for a while. We lucked out with beautiful weather as a bonus!

Admittedly, it’s always a little daunting to open up the farm for these visits. We’re not big party throwers, well we’re not big party goers for that matter, but we do think it’s an important part of this CSA thing that members experience the farm. Thanks for taking some time to visit your vegetables!

Preparations for the farm day were minimized last week as we took stock of the fields post-first frost and worked against the rain clouds once again. Luckily the frost wasn’t quite as damaging as originally predicted and our efforts to cover sensitive crops seemed to work out. Jeff was able to sow some ground to cover crop and get the garlic/overwintering onion ground prepped for planting. We’re hoping to get garlic in the ground this week, before the next round of rain mucks up the progress.

We’re definitely feeling the seasonal shift here on the farm. The days are noticeably shorter and cooler and we’ve moved beyond most of the high summer fruity crops. We’ve been making a lot of hearty soups lately. We’ve been thankful for this recent dry stretch as we try to wrap up some of the the field work before the rain arrives in force. We’ve got potatoes to dig and it looks like against all odds we have some sweet potatoes to dig too. There are also seeds to be cleaned, fruit to be dried, more apples to pick, a little more planting, some weeding in field houses, perpetual mowing, etc. As long as we keep marking things off the list we’ll get through it eventually.

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 Green Pesto

  • 1/2 small bunch collard greens, center ribs and stems removed
  • 1/2 cup olive oil
  • 1/4 cup toasted pecans
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoons honey
  • 1/4 teaspoons crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.

From via Bon Appétit by Andrew Knowlton,


Shredded Collard Greens with Walnuts and Pickled Apples

  • 2 red apples such as Gala or Idared
  • 1/2 cup cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pickling spice
  • 1/2 cup walnut halves (3 ounces)
  • 1/4 cup olive oil
  • 1 bunch collard greens (1 pound)
  • 1/2 teaspoon kosher salt

Make pickled apples:

Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Prepare nuts while apples chill:

Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.

Prepare collard greens:

Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.

Just before serving:

Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.

From via Gourmet,


Grilled Cheese with Onion Jam, Taleggio, and Escarole

  • 4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
  • 4 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons onion or fig jam
  • 12 to 14 ounces chilled Taleggio or Italian Fontina, sliced
  • 1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.

Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

From via Gourmet by Andrea Albin,


Caramelized Corn with Onions and Red Bell Peppers

  • 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
  • 2 tablespoons olive oil
  • 2 red bell peppers, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon chili powder

Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

From via Bon Appétit,



Summer CSA Share – #18

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

  • Sweet Corn
  • Escarole
  • Celery!
  • Beets
  • Mixed Summer Squash & Zucchini – This is likely the last of the summer squash and zucchini this season folks! Frost is in the forecast and we cleared it out. On to winter squash!
  • Mixed Cucumbers – As with the summer squash, the cukes are likely done for the season too. Enjoy!
  • Green Beans
  • Tomatillos – One last shot at summer salsa!
  • Chesnok Red Garlic
  • Liebesapfel Sweet Pepper
  • Orange Bell Pepper
  • Jalapeno Peppers
  • Mixed Tomatoes
  • Other Bartlett-ish Pears – More pears, but from different trees here on the farm than the pears we’ve been sharing. As with most fruit here we don’t know the exact varieties, but they’re tasty!

Hey, hey CSA Members! The time has finally come for the Fall CSA Farm Visit this Saturday, October 5th! Check your weekly member email for the details. Come on out to the farm for pumpkins and cider pressing rain or shine!

The jacks are ready for picking! (left) and the sunchokes are blooming! (right)

Welcome to October! The pumpkins are plentiful, sizeable, and orange! The sunchokes are finally blooming! We’re under the first frost watch of the season! Granted our first frost generally comes a few weeks into October and we’ve just barely changed the calendar over, but what you going to do?

Well, here we took the threat of frost seriously and scoured the farm for lingering sensitive summer crops. We covered what needed help keeping a frost off and harvested what was already fading thanks to the cooler temps we’ve been having. We likely harvested our last cukes and zukes of the season. We endeavored to pick out the pepper patch then covered what remained. We began picking the last round of green beans, and again covered them in hopes of eeking out another week at least. The summer fruits are fleeting. It’s October.

The great winter squash harvest of 2019!

This past week has been one long harvest party for these two farmers. On Wednesday we harvested some more pears. On Thursday we harvested potatoes for storage. On Friday and Saturday we harvested the dry beans and all the winter squash. On Sunday we harvested the frost-sensitive crops I described above. Then of course today was CSA harvest. We’re not messing around now that it’s harvest season.

Getting the winter squash into storage always feels like an epic task. The physicality of cutting each squash from the tangled vines (both dead and living at this point), then picking it up, and getting it into the storage bin is at first novel but quickly turns a little monotonous, or zen perhaps. You just keep moving through the field cutting, sorting, retrieving, counting. The sun comes out and you shed a layer, the rain moves through and you add raingear. Beds empty of squash, bins fill up and are tractored to the barn. You just keep picking up squash until all 5,015 are safe and sound, tucked away for future shares. It’s all worth the effort as storage spaces fill with fall and winter food. We’ll make it through another lean season. We’ve got squash to eat.

On a personal item I want to note the passing of our beloved farm dog Ira Hayes. He was really the best buddy ever. A smart, loyal, fun-loving guy who helped catch voles in the field, was head of farm security, and was always ready to load up in the truck for an adventure. He loved tennis balls, squirrels, and purple sprouting broccoli. We found him in dog jail back in 2008, before there was a farm, or the flicker of a farm. He’s been with us all along the way. We miss him dearly.

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:

Guacamole Taquero: Taco-Shop Guacamole

  • 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
  • 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
  • 2 small garlic cloves, peeled and coarsely chopped
  • 1/4 cup coarsely chopped white onion
  • 2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
  • 1 small ripe Mexican Hass avocado, halved and pitted

Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute (be patient; see note below). Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.

This salsa tastes best the day it’s made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles. It’ll still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

From via Truly Goode by Roberto Santibañez & JJ Goode,


Lentil Soup with Italian Sausage and Escarole

  • 1 2/3 cups lentils (11 ounces), rinsed well
  • 5 cups water
  • 3 1/2 cups reduced-sodium chicken broth
  • 1 Turkish or 1/2 California bay leaf
  • 4 garlic cloves, finely chopped, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 pound sweet Italian sausage links, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 pound escarole, chopped (4 cups packed)
  • 1 to 2 tablespoons red-wine vinegar
  • Accompaniment: croutons

Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.

Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.

Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.

Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

From via Gourmet by Maggie Ruggiero,


Lettuce and Beet Salad with Sour Cream Dressing

  • 2 medium beets (about 8 ounces)
  • 2/3 cup sour cream
  • 2 tablespoons grated onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce) (Or this week’s Escarole!)

Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

From via Bon Appétit,



Summer CSA Share – #17

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

  • Sweet Corn
  • Savoy Cabbage – A crinkly leaved green cabbage that can be used in any recipe calling for green cabbage.
  • Lettuce Mix
  • Fingerling Potatoes
  • Mixed Summer Squash & Zucchini – The summer squash is not long for this world as the powdery mildew has set in just as summer has officially ended. Enjoy it while you can.
  • Cucumbers
  • Mixed Eggplant
  • Leeks
  • Jimmy Nardello Sweet Frying Peppers – I know, they look hot, but they aren’t!
  • Poblano Peppers – The classic chile relleno stuffing pepper, also great in any dish calling for peppers and a mild kick.
  • Aji Marchant Chile Peppers – A rare variety of pepper with an intriguing history you can read about here. Historically the immature peppers were used for pickling and the mature peppers for dried pepper powder. We shared these in their yellow stage a while back, now here they are a little more mature. They’re a hot one, and can be added to any dish for your hot pepper needs.
  • Mixed Tomatoes
  • Italian Prune Plums
  • Bartlett Pears
Late fall/winter greens are beginning to make an appearance. Good lettuce germination thanks to the recent cool weather (left) and cultivating in the field houses before the weeds get a jump (right).

Happy Autumnal Equinox! We’ve been feeling fall for weeks but now it’s officially arrived. This particular fall is shaping up to be a wet one, making progress on field work slower than we might like. With an eye on the weather forecast we plan out the days, knowing our plans might need to shift with the rain. Of course there’s still plenty of work to do in field houses, in the barn, in the propagation house etc. Unlike in recent years we’re fortunate to be free of the majority of the irrigation chores though. That, I suppose, is the upside to early rains.

Sweet peppers in the various stages of making and canning a red pepper spread.

I took some time during the rain this past week to preserve a little more of this summer bounty. More basil pesto, tomato sauce, and tomato juice got jarred up alongside a red pepper spread that is pure sweet pepper goodness.

Generally I like to keep things simple when it comes to canning. For instance I find unseasoned tomato sauce more versatile for future meals, so the canning process is straightforward. Just get the tomatoes into the jars. This red pepper spread is a little more involved as the peppers are roasted on a grill or under a broiler, then seeded and skinned, then pureed with roasted tomatoes and garlic. It can sound like too many steps, but the resulting pepper essence is worth the work. It’s delicious on pizzas and flatbreads, over pasta, and with crackers and cheese and salami!

Fresh peppers may be a thing of summer, but they can be enjoyed through winter too given a little forethought. Even if you’re not up to canning some peppers, don’t forget you can toss your extra peppers into the freezer for winter pepper goodness! As we head deeper into fall the summer crops will soon be only a memory.

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 Ratatouille Salad with Feta Cheese

  • 1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
  • 1 zucchini, quartered lengthwise
  • 1 red bell pepper, cut lengthwise into 6 strips
  • 1 medium onion, cut into 1/2 inch thick rounds
  • 3 tablespoons purchased garlic-flavored olive oil
  • 2 to 3 teaspoons balsamic vinegar
  • 2/3 cup crumbled feta cheese
  • 2 tablespoons slivered fresh basil

Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.

Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

From via Bon Appétit ,


Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

  • 1/2 cup crème fraîche or sour cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel
  • 2 tablespoons (1/4 stick) butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
  • 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
  • 3 large garlic cloves, pressed
  • 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
  • 1 2 x 2-inch piece Parmesan cheese rind (optional)
  • 1 Turkish bay leaf
  • 6 cups (or more) low-salt chicken broth

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.

Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

From via Bon Appétit by Maria Helm Sinskey,


Oatmeal, Almond, Pear, and Plum Crisp

  • 1/2 cup quick-cooking oats
  • 1/2 cup (packed) golden brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons sliced almonds
  • 3 medium pears (about 18 ounces), peeled, cored, thinly sliced
  • 3 large plums (about 10 ounces), halved, pitted, thinly sliced
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of ground nutmeg
  • Nonfat frozen yogurt (optional)

Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.

Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

From via Epicurious,



Summer CSA Share – #16

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

  • Sweet Corn
  • Pentland Brig Kale
  • Lettuce Mix
  • Carrots
  • Fava Bean Tops – Our overwintered favas self-sowed and have grown into a nice new stand of favas, but it’s unlikely we’ll have enough sun and time left this season to see fava beans again. Instead we’re sending you fava tops as a cooking/salad greens. They have a hint of the fava taste and can be used in soups, sauteed, or eaten in salads like pea greens.
  • Basil
  • Mixed Summer Squash & Zucchini
  • Cucumbers
  • Fennel
  • Red Onions
  • Mixed Sweet Peppers
  • Bulgarian Carrot Chile Peppers
  • Shishito Peppers
  • Mixed Tomatoes – Cherries and slicers all around!
  • Italian Prune Plums

We’re now accepting members for the upcoming Winter CSA! We are 85% full for the Winter CSA! Go check out the Winter details and sign-up to join us for more seasonal, organic vegetables December-April!

Scenes from a harvest day on the farm: looking down in the Pentland Brig kale, a last sip of coffee before starting to dig carrots, and look at the impending rainstorm on the western horizon.

Although fall has been in the air for weeks, it seems to really be here to stay given this weather. Recent summers have seemed to extend well into October, so it’s nice to experience the autumn season before moving onto Winter for a change. Though I appreciate seeing some more dry days in the weather forecast as we have plenty of things to do in the field before wrapping up the fieldwork for the season. Is this the exact same sentiment I wrote last week? Obviously the big fall tasks are on my mind as the wet weather sets in.

Don’t forget to mark your calendars for the Fall CSA Farm Day on October 5th! We’ll have big orange pumpkins! We’ll be pressing cider! Rain or shine there will be fall fun!

Catching up on fall tasks this week meant seeding onions (top left), cleaning chicory seed (top right), seeding winter greens (bottom left), and transplanting more greens (bottom right).

Beginning with the first sowing of seeds back in February we have a planting plan that guides the season. We start seeds for transplants in the propagation house, we direct sow seeds into the field, we transplant into the field, all on a set schedule to hopefully ensure a steady rotation of harvestable crops through the entire season. The planting continues on all summer and we’re on the cusp of our last plantings now.

As the daylight lessens in the fall and the temperatures lower plants grow slower. This means a crop will take longer to mature if sown now than if sown earlier in the summer. But the name of the game is a continued harvest of vegetables through the season and into the winter season, right? Finding the right seeding dates to match desired maturity dates in the fall and winter can be a puzzle. We tend to try multiple dates and hope the weather and timing all match up at some point. Pretty scientific huh?

This week I sowed the overwintering onions for transplanting in October into the field. Time and winter weather will determine if this timing works or if we end up with a lot of bolting spring onions come March and April. I also sowed lots of late fall/winter greens and transplanted more into field houses. Fingers crossed we’ve got all the mustards, mizuna, arugula, baby kale, chard, and tatsoi we’ll need for winter salads. And beets and radishes and napa cabbage and spinach! Is it time for winter eating yet?

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 Kale Salad with Ricotta and Plums

  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon honey
  • Kosher salt, freshly ground pepper
  • 4 medium plums, halved, pitted, thinly sliced
  • 12 large or 16 small curly kale leaves
  • 3/4 cup fresh ricotta

Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

From via Bon Appétit,



  • 1 10-ounce bunch kale, stems removed
  • 6 carrots, peeled
  • 1 red, yellow, or orange bell pepper, seeded, diced or thinly sliced
  • 1 1/2 cups kale-onaise

Fit a food processor with a shredder attachment. Process the kale and carrots transferring both to a large bowl. Add the bell pepper and kale-onaise and toss well. Cover and refrigerate at least 1 hour before serving.

From via Fifty Shades of Kale by Drew Ramsey M.D. & Jennifer Iserloh,


Italian Sausage with Fennel, Peppers, and Onions

  • 4 Italian frying peppers (Cubanelle) cut into 2-inch pieces
  • 1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
  • 1 large onion, quartered and cut into 2-inch pieces
  • 1 1/2 pound hot or sweet Italian sausage links, halved crosswise
  • 1/4 cup olive oil

Preheat broiler.

Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

From via Gourmet by Melissa Roberts,