Summer CSA Share #5

Welcome to the 5th share of the Pitchfork & Crow 2022 Summer CSA! Here’s what’s in the share this week:

  • Green Leaf Lettuce Head
  • Salad Mix – a mix of four lettuces
  • Cauliflower
  • Broccoli
  • Basil
  • Sugar Snap Peas
  • Carrots
  • Kohlrabi – The classic CSA vegetable, kohlrabi is often new to folks who are new to CSAs. Why else would you come home with such a strange looking vegetable? We like them chopped up and raw, like a carrot stick, but they can be roasted, or added to mashed potatoes, or shaved super thin into salads. I’ve heard kohlrabi and peanut butter can be a pretty great snack too.
  • Bunching Onions
  • Garlic Scapes – As the hardneck garlic plants begin to develop their bulbs, they send up a flower stalk known as a scape. We harvest the scapes because they’re delicious and garlicky and also to help the plant focus on producing a larger bulb rather than seed production. You can use the scapes like you would a bunching onion or in place of garlic.
  • Zucchini – Hey, finally a little zucchini!
  • Cucumber – The first of the season!
The potatoes have loved the wet start to the season! Flowering potatoes (left) and Jeff hilling potatoes (right).

The summer solstice last week brought both the arrival of summer and the arrival of our first summer heatwave. After the long, wet, cold spring we’ve had this year we were ready for a break in the rain and we got it with the first 80 degree day quickly followed by several days above 90 degrees. A year ago we’d hit 116 this week here at the farm, so I’m not complaining.

Though it was hot (relatively speaking) it was also nice to plan for the work of the week without factoring in rain for the first time in a long time. There’s a lot to be done this time of year on the farm as we continue planting successions of crops and try to stay on top of irrigation, weeds, and general crop maintenance. That work is all made a little easier when we’re in charge of the rain schedule.

Heat delirious farmers, a glimpse of the farm, and a glamour shot of our cultivating tractor.

This past week was all about small gains. We caught up on transplanting by getting the flour corn in the ground. The potatoes got cultivated and hilled. Most of the tomatoes got pruned and trellised. Some of the winter squash got weeded. The next round of broccoli was started and we direct sowed beans. Above all we managed to work through the heat to keep checking things off the To Do list while simultaneously keeping everything on the farm irrigated.

A full prop house, kale & cauliflower transplants, and transplanting the flour corn last week.

Looking ahead, this week is going to be a busy one. It’s time to harvest the garlic crop. We’ve also got a big round of propagation scheduled as it’s time to get some overwintering crops started, like purple sprouting broccoli and chicories. There’s lots of transplanting on deck including the next rounds of broccoli, cabbage, cauliflower, kale, collards, cilantro, dill, and celery. There’s more winter squash to weed before the plants start spreading too much. The tomatoes will need more trellising. There’s lots of mowing and weed whacking to catch-up on too. Thankfully the weather is looking pleasantly warm and for the first week in months we won’t be fighting rain or a heatwave. Time to get some things done!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Cauliflower Couscous

For the lemon sauce

  • 10 large (about 1 cup loosely packed) basil leaves
  • Zest and juice of 2 lemons preferably Meyer
  • 1/2 cup fruity extra-virgin olive oil
  • 1 tablespoon maple syrup

For the cauliflower couscous

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion finely diced
  • 1 medium head cauliflower stalks and stems discarded, florets finely diced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup lemon sauce
  • 2 tablespoons basil chiffonade

Make the lemon sauce

  • Combine the basil, lemon zest and juice, oil, and maple syrup in a blender and purée. (You can keep the sauce in a jar with a tight-fitting lid in the refrigerator for up to 7 to 10 days.)

Make the cauliflower couscous

  • Reach for a skillet or wok large that’s enough to hold all the cauliflower, place it over medium-high heat, and melt the butter in the olive oil. Add the onion and saute until the onion softens, about 2 minutes.
  • Add the cauliflower, stir thoroughly, salt and pepper liberally, and cook until the cauliflower softens, about 10 minutes.
  • Add 2 tablespoons lemon sauce and cook until the cauliflower is tender and fragrant, another 10 minutes. Adjust the salt, add the remaining 2 tablespoons sauce, mix thoroughly, and transfer to a serving bowl. Top with the basil chiffonade.


Garlic Scape Pesto

  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup pine nuts
  • 1/2 cup good olive oil
  • 1/4 cup Parmesan
  • Salt and pepper, to taste

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated.

Add cheese, pulse, then season with salt and pepper to taste.

This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

From by Kenzi Wilbur,

Kohlrabi Salad

  • 1 head kohlrabi
  • 1/2 apple, such as Gala
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1/2 bird’s eye chili
  • 1 pinch cumin
  • 1/2 teaspoon fish sauce
  • 3 tablespoons chopped cilantro
  • Salt & freshly ground pepper to taste

With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.

Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin (I used the latter). Do the same with the apple.

Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

From by Sassyradish,

Summer CSA Share #24

Welcome to the 24th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Napa Cabbage
  • Mustard Greens – A spicy addition to soups, pasta, or salads, toss them in at the end of cooking for a quick wilting.
  • Cilantro
  • ‘Alpine’ Daikon Radishes – These big radishes are very mild, a little sweet, and delicious in soups, roasted, or shaved over salads.
  • Carrots!
  • Bunching Onions
  • Fresh Onions
  • Garlic
  • Bulgarian Carrot Hot Peppers – The internet says these are 12 times the heat of a jalapeno, so I’d say they’re HOT!
  • Shishito Peppers – The last of the roulette peppers for the season. I’ve heard many of you’ve gotten hot ones this year!
  • Gill’s Golden Pippin Acorn Squash – Our favorite little tasty acorn squash!
  • Green Tomatoes – Of course fried green tomatoes are classic but what about green tomato pie? Check out this site for another 13 green tomato recipe ideas. Also, some bags included a slightly more ripe tomato or two. Those can be left on a windowsill to ripen for a late-fall tomato treat.
  • Ripe Tomato – The very last ripe tomato of the season. For reals.
  • Wolverine’s Orca Dry Beans – Our favorite dry bean, and the only one we grow these days, these orca beans are more substantial than some dry beans and hold up well in stews or chili. Named for a Secwepemc elder Wolverine William Ignace, who you can read more about over on Adaptive Seeds website.
Green tomatoes (top left), cilantro harvest (top right), and dry beans (bottom photos) all headed your way this week!

How’s the time change treating you? As you go about your days adjusting schedules and getting acquainted with dark evenings please remember that daylight savings and these clock shifts have no connection to farmers. That’s a myth. Our work is not centered around the clock and goes on despite the shift. We’ll all be plunged into darkness together at this week’s pick-up.

The daylight-centered concept that’s more relevant to growing vegetables this time of year is a little different. Last Thursday we dropped below 10 hours of daylight. We’ll continue to lose minutes of daylight each day until the Winter Solstice on December 21st, when we hit a low of 8 hours and 42 minutes, the shortest day of the year. At that point we’ll begin gaining daylight slowly each day and we’ll again hit the 10 hour day length on February 7th. This time period between last Thursday and February 7th is known as the Persephone Period. (Named for the Greek goddess of spring growth and the underworld and is pronounced per-seh-fuh-nee.)

Plant growth is at a minimum during these short days. Growing vegetables year round means planning ahead, especially this time of year. We needed most things that will be growing in the ground through the winter to be nearly or fully mature as we head into the Persephone period if we’re planning on harvesting them in the coming months. We’ve been preparing all summer for these last Summer CSA harvests and first Winter CSA harvests. Plants don’t care much about clocks, but they do respond to the sun.

We tackled the weeds in the winter lettuce high tunnel this week!

This past week we managed to knock a couple of projects off the To Do list. Our collective energy for pushing ahead in these last few weeks of the season has certainly slowed and we’ve taken to celebrating every identified project as a win. This week we cleaned all the garlic, moving it from hanging in the tractor barn to stacked in the germination chamber in the process. The germ. chamber, an insulated room we normally use for germinating seeds, is pulling double duty as a storage room these days. We’ve been filling it up with our meager sweet potato harvest, onions, and now garlic.

Other things that got done include adding a couple of stacks of daikon radishes to the walk-in storage for winter shares as we continue to pull roots from the field and catching up on some accounting plus making a plan for 2022’s potato planting. Finally, we made time to clean up the high tunnel that’s currently filled with winter lettuce, spinach, bok choy, and bunching onions. The weeds had made an appearance but after an afternoon of hoeing it’s now looking much better.

In the week ahead we’ll be striving for more mini-celebrations as we tackle other projects that have been patiently waiting to be tackled. We’ll be pulling more roots from the field (beets and carrots and radishes and potatoes!), flame-weeding the garlic and overwintering onions, and grinding corn for sifting into corn flour and polenta for upcoming shares. We’ve got two more shares before we wrap up this season and we think they’re going to be very tasty!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Chinese Chicken Noodle Soup with Sesame and Green Onions

  • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons dry Sherry
  • 2 tablespoons oriental sesame oil
  • 3 garlic cloves, minced
  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon sugar
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoons chili-garlic sauce
  • 4 cups chopped Napa cabbage (from 1 head)
  • 6 green onions, thinly sliced
  • 8 cups canned low-salt chicken broth
  • 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
  • 1/2 cup chopped fresh cilantro

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.


Goat Cheese Pizzas with Indian-Spiced Tomatoes and Mustard Greens


  • 3 tablespoons vegetable oil
  • 5 large shallots, finely chopped
  • 3 1/2 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons ground coriander
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon dried crushed red pepper
  • 2 1/2 cups crushed tomatoes with added puree
  • 2 cups chopped mustard greens


  • 2 cups semolina flour (pasta flour)
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 1/4 cups water, room temperature
  • 3 tablespoons chopped fresh cilantro
  • 8 ounces soft fresh goat cheese (such as Montrachet), crumbled

For Topping:

Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

For Flatbreads:

Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.

Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.

Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.


Apple-Filled Acorn Squash Rings with Curry Butter

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

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

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


Winter CSA Share – #7

Welcome to the 7th share of the Pitchfork & Crow 2020/2021 Winter CSA!  Here’s what’s in the share this week:

  • Kalettes – This new-to-us brassica is a cross between kale and Brussels sprouts. Instead of a sprout small kale flowers develop along the stalk. You can eat the leaves and stems of the sprouts and they can be prepared just like kale.
  • Lacinato Kale Rapini – Rapini, or raab, is the result of overwintered plants heading into seed production. It’s delicious at this tender stage and can be eaten like kale or broccoli, stems and leaves and all.
  • Purple Sprouting Broccoli – a seasonal treat, this PSB was planted back in August and only starts forming florets now. Like broccoli heads you can eat the stems and leaves too.
  • Purple Cape Cauliflower – Purple Cape is very similar to purple sprouting broccoli in taste and texture but it forms a head like cauliflower and thus gets categorized as a cauli. Chop it and roast it or saute it just like PSB.
  • Mustard Rapini – The mustard greens are getting in on the rapini action this week!
  • Spinach Mix – A mix of four types of cold hardy spinach, including the red-veined Beaujolais variety.
  • Arugula!
  • Mixed Beets
  • Fingerling Potatoes
  • Leeks
  • Yellow Onions – We ask a lot of our storage crops. We harvest them in early fall and then let them sit and wait and wait until they make an appearance in the share. We’re getting better at selecting long storing varieties but there’s just only so long an onion wants to store sometimes. That’s to say, eat your onions before they sprout because spring is just around the corner.
  • Mixed Winter Squash – Some butternut, some kabocha, and some tetsukabuto (a hybrid between butternut and kabocha).
  • Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some no-spray apples from another orchard. We did all the slicing and drying here at the farm.

Summer CSA sign-ups are happening! Memberships to the 2021 Summer CSA are open and we hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. As of today we only have 14 spots remaining. Find all the details and a sign-up form over on the Summer CSA page.

Happy cover crops and willows!

Spring seems to be right on schedule here on the farm. The days have been oscillating between sun, rain, fog, and frost, sometimes all in the same 24 hours. But despite the fluctuations the fruit trees are beginning to bud out and the willow that looms above our produce wash station is full of pussy willows and we spotted the first daffodil. It’s an exciting time of year as the days lengthen and we can begin to glimpse the end of winter.

Purple Cape (left) and baby broccoli starts (right).

One of the annual markers we welcome each February/March is the heading up of the Purple Cape ‘Cauliflower’. A delicious crop that lands somewhere between purple sprouting broccoli and cauliflower with the taste and texture of PSB but the heading habit of cauliflower. It’s one of the winter treats that we look forward to for months. It was seeded last July, transplanted last August, and hangs out in the field all fall and winter only to head up now, just in time for the arrival of the hunger gap as we begin to run low on storage crops and crave fresh vegetables.

Just as we’re rewarded with heads of purple cape we’re also rewarded with the first signs of life from the first round of brassicas for 2021. It’s a continuous cycle of seeding and growing and harvesting. We’re glad to have made it through another dark winter and to be once again finding the rhythm of a new growing season. The new propagation house has begun to fill up with baby tomatoes, onions, leeks, spinach, broccoli, cauliflower, cabbage, kale, fennel, lettuce, and rainbow chard. This week eggplants and peppers will join the mix. In fact some of these earliest crops will make an appearance in Winter CSA a year from now. The onions and leeks in your share this week were seeded last February!

A recent farm sunset.

At the beginning of this winter we set out two main goals for the slower season. First we wanted to construct an improved propagation house after too many years of making do with the original greenhouse we set-up when we first arrived here. Second we wanted to make sure all the fruit trees were pruned back to human scale to make future harvest and maintenance a more realistic job. We’re excited to have marked both of these semi-epic tasks off the list! Time will tell whether or not we’ve whacked too much off the trees for fruit this first year, but the orchards are at least looking clean and manageable.

More propagation house upgrades!

And here are a few photos from the final build-out of the new propagation house. We’ve now installed new heat mats (that provide improved heat distribution!), we installed automatic shutter openers that open the vents as the temperatures rise, and we’ve set up a new hardening off area outside for plants to acclimate to the real world before being transplanted into the field. It’s been a longtime coming, but the new prop house has been a lovely workspace already.

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:

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

  • 12 ounces bacon slices, chopped
  • 2 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 8 ounces arugula, trimmed, coarsely chopped
  • 2 cups grated Gruyère cheese

Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.

Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.

Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)

From via Bon Appétit,

Risotto with Butternut Squash and Leeks

  • 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
  • 4 tablespoons olive oil
  • 6 cups (about) chicken stock or canned low-salt chicken broth
  • 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
  • 2 cups arborio rice or medium-grain rice
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm. via Bon Appétit by Bread & Ink Cafe,

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

  • 1/4 cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup plus 1/3 cup extra-virgin olive oil
  • 1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
  • 2 cups roughly torn bite-size pieces French bread
  • 1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
  • 1 garlic clove, minced
  • 24 baby beets, trimmed, scrubbed
  • 8 ounces baby arugula (about 12 cups)

Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.

Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.

Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

Test-kitchen tip:After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.

From via Bon Appétit by Tina Miller,

Winter CSA Share – #1

Welcome to the 1st share of the Pitchfork & Crow 2020/2021 Winter CSA!  Here’s what’s in the share this week:

  • Brussels Sprouts
  • Lacinato Kale Tops
  • Rainbow Chard
  • Lettuce/Spinach Mix
  • Rainbow Carrots
  • Yukon Gem Potatoes – An improved version of the classic Yukon Gold, great for baking, boiling, and frying.
  • Celeriac (aka Celery Root) – A celery flavored root that’s great tossed into soups and stews or mashes and gratins or our favorite: roasted up with other roots.
  • Bunching Onions – They’re big for bunching onions, we know. But they’re still tasty from their green tips down to their roots. Well, don’t eat the roots but you get the idea.
  • Garlic
  • Yellow & Red Onions – We ask a lot of our storage crops. We harvest them in early fall and then let them sit and wait and wait until they make an appearance in the share. Were getting better at selecting long storing varieties but there’s just only so long an onion wants to store sometimes. That’s to say, eat your onions before they sprout because spring is just around the corner.
  • Rosemary
  • Long Pie Pumpkin – An heirloomy pumpkin variety from the NE thought to be a descendant from a native American line of long-storing squash. This one is new for us this year and we can attest to its lovely pie-making qualities.
  • Candystick Dessert Delicata Winter Squash
  • Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some no-spray apples from another orchard. We did all the slicing and drying here at the farm.

Welcome to the first week of the Winter CSA! We’re excited to kick off our eighth winter season and hope you are too! This year has thrown us all a few curve balls but we’re hoping the Winter CSA is a shining light here in the darkest time of the year. Whether you’re a returning member who is already well versed in seasonal eating, or a new member looking to avoid the supermarket aisles, we hope you know we’ll 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. That’s all to say that while winter may like to keep us on our toes, there will be vegetables to eat and hopefully they’ll include a wide diversity!

The first Winter harvest of the season!

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

  • First off, we’ve all been living in this COVID-19 world long enough now that I don’t think we need to belabor any rules and regulations. As in other places in life, we ask that everyone please be aware of spacing and respect other members. If we all try to work efficiently at choosing vegetables and moving through the pick-up we shouldn’t have any trouble making sure everyone gets their share for the week. This means the pick-up process may take a tad longer than in years past but our experience with the Summer CSA pick-ups suggest things shouldn’t back up too much.
  • Also, 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!
  • 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 number 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!


Now that we’ve covered the Winter CSA logistics, here are a few updates from the farm. We often get questions about our two-week break between seasons. Do we have any fun trips planned? What sort of work is there to do on the farm in the winter? Of course each year is different and this year especially so given the advice to limit travels etc. We managed to keep busy here on the farm these past two weeks, albeit at a slower pace thankfully.

Our most exciting project was planting a small blueberry patch! Jeff had prepped beds in a rarely used corner of the farm behind some field houses earlier this fall so we were ready to jump into planting once we had the time. We planted 200 blueberry bushes, 4 varieties total (Duke, Olympia, Chandler, and Aurora), with harvest windows ranging from late June through August. They’re an investment in future summer berries and we look forward to sharing them in years to come. We also purchased ten fig trees that will find a home in the field in the spring!

Getting started on winter projects! A weather station addition, gutters, and drying apples!

Other projects of note we tackled during the break include:

  • Mounting a weather station! I’ve been dreaming of a weather station for years and Jeff finally made it happen. Now we can track rainfall, temperatures, and wind speed. It’s connected to our wifi and updates to the internet. Click here to see the weather at the farm!
  • Installing gutters on the west side of the barn! This one is exciting for members who pick-up here at the farm. Fingers crossed the new gutters eliminate the waterfall walking experience for you when it’s raining during a pick-up.
  • Drying apples! We’ve increased the number of members in the Winter CSA from 62 last year to 80 this year which means it takes an extra round of drying apples to have enough. It’s worth it for crispy apples though!
  • Buying a new propagation house greenhouse! After many years of making a greenhouse that came with the farm work for our propagation needs we’re finally investing in a new greenhouse. It will be located out of the spring flood zone, be built of stronger materials, have improved ventilation, be double-walled for fewer temperature fluctuations, and be located in line with our upgraded soil mixing and germination chamber locations. I’m looking forward to improved transplant success and a shorter trip from seed starting to transplant growing locations. The new greenhouse arrives in late January and Jeff has already been busy clearing the site.

These were the highlights I can recall from our two week hiatus. Of course there were other projects including a little planting, a little weeding, many tasty meals, and lots of winter squash pie.

Hey, that’s us, in a book!

Finally I wanted to share a fun thing that happened in the last few months. In March of 2019 we were contacted by a local author, named Karista Bennett, who was working on a cookbook highlighting local producers and products from Oregon. She planned to include pages throughout the book introducing readers to farms and chefs and wineries and she wanted to include us. I’m not entirely sure how she found us but it sounded like an easy thing to agree to.

She came out for a visit to take photos and meet us on a rainy July day in 2019. Well, all these months later she finished up the project and The Oregon Farm Table Cookbook came to life. Karista sent us a copy of the book recently and it’s a fun mix of locally inspired recipes and highlights from regional farms and food producers just as promised. If you’re looking for a new cookbook and want to learn about some hard-working and inspiring mid-valley producers this one’s for you.

Okay, surely that’s enough for one farm update. We look forward to seeing everyone this week at the pick-ups!

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:

Miso-Harissa Delicata Squash and Brussels Sprouts Salad

  • 1/2 pound Brussels sprouts, trimmed
  • 1-pound delicata squash
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white miso
  • 1 tablespoon harissa paste
  • 2 teaspoons honey
  • 3 tablespoons unseasoned rice vinegar
  • 1/4 cup toasted almonds, roughly chopped
  • Minced cilantro for serving

Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.

In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.

While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they’re cool enough to handle, roughly chop them.

Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.

Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.

From via Dishing Up the Dirt by Andrea Bemis,


Celery Root and Carrot Soup

  • 1/2 large celery root (celeriac), peeled, chopped
  • 1/2 pound carrots, peeled, chopped
  • 1/4 cup plain whole-milk yogurt
  • 2 tablespoons honey
  • 2 teaspoons ground coriander
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt, freshly ground pepper
  • Celery leaves and chopped Granny Smith apple (for serving)

Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.

Serve soup topped with celery leaves and apple.

From via Bon Appétit by Rick Martinez,


Roasted Winter Vegetables

  • 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
  • 2 medium red or yellow onions, quartered
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Handful of fresh parsley, coarsely chopped, for garnish

Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.

Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don’t touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

From via The Newlywed Cookbook by Sarah Copeland,



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 – #13

Welcome to the 13th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Escarole – a lettuce-like green that’s slightly hardier and can hold up to grilling or cooking. Check out the soup recipe down below.
  • Cabbage – Choose red or green.
  • Broccoli
  • Cauliflower
  • Rainbow Carrots
  • Sweet Corn
  • Purple Bunching Onions
  • Garlic – We’re still making our way through that earliest ripening, least storage friendly, and sometimes fairly open garlic variety. Still tasty though!
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash
  • Shishito Peppers – The Japanese “roulette” pepper where 1 in 10 might be mildly hot. They’re tasty in any dish but delicious quickly blistered in hot oil, tossed with a little salt, and eaten as a snack just like that.
  • Mixed Sweet Peppers
  • Slicer Tomatoes
  • Cherry Tomatoes
  • Mixed Melons – Lots of melons to choose from this week.
August field scenes!

This past week I was focused on the upcoming Winter CSA: reviewing past seasons, getting this season’s details set, updating the website etc. We’re always thinking a season ahead with sowing and planting too and it’s easy to overlook the highlights of the season at hand. This week we’re passing the halfway mark of the Summer CSA. What?! It’s true, this is the 13th week of the 26 week season. We’re at the height of summer fruits (so many melons and tomatoes!) and there’s a lot of summery goodness still to come out of the fields.

August is definitely the transition season between the constant planting of spring and the big harvests of fall. Here at the end of August we’re shifting gears, and also coming up for a breather. It’s time to make some notes about the season so that we remember the details come planning time in December, and it’s time to savor the fleeting summer season before it passes us by.

This week on the farm we’ll be doing a little planting, lots of irrigating, and of course there’s plenty of weeding and cultivating to be done. We’ll likely start the potato harvest later this week. There are pears to pick and some apples to bring in. We’ve got seed to clean and a greenhouse to clean out. And maybe even a day off the farm in the woods. I hear it’s huckleberry season out there!

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:

White Bean and Escarole Soup with Garlic

  • 1 tablespoons olive oil
  • 1 cup chopped onion
  • 1 large carrot, cut into small dice
  • 5 large garlic cloves, peeled, flattened
  • 3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
  • 4 cups (or more) canned vegetable broth or low-salt chicken broth
  • 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
  • 1 14 1/2- to 16-ounce can diced tomatoes, drained

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

From via Bon Appétit,


Thai Noodles with Chicken

  • 1 package (2 ounces) rice noodles
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1/2 cucumber, peeled, quartered and sliced lengthwise
  • 1 red bell pepper, cored, seeded and cut into thin strips
  • 1/4 cup chopped scallions
  • 2 cups chopped skinless roasted chicken
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh lime juice
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoon sugar
  • 4 teaspoon fish sauce
  • 1/4 teaspoon Asian chile paste
  • 1 tablespoon peanut oil

Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.

From via SELF,


Chipotle Chicken and Cauliflower Tacos

  • 215g (7½ oz.) can chipotle chilies in adobo sauce, chilies finely chopped and sauce reserved
  • 1 tablespoon maple syrup
  • 2 cloves garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered
  • 500g (1 lb. 2 oz.) cauliflower florets (about 1 head)
  • Sea salt and cracked black pepper
  • 12 small corn tortillas, lightly toasted
  • 3⅓ cups (300g/10 oz.) finely shredded purple cabbage
  • 1 cup (12g/½oz) cilantro sprigs
  • Pickled red onions, to serve
  • Lime wedges, to serve

Preheat oven to 425°F. Line 2 oven trays with non-stick baking paper.

Place the chopped chilies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.

Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. Add the cauliflower to the remaining chipotle mixture and toss to coat.

Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.

To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.

Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.

From via Week Light by Donna Hay,



Summer CSA Share – #1

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

  • Salad Mix – Just lettuce this week.
  • Bok Choy
  • Rainbow Chard
  • Sugar Snap Peas
  • Garlic Scapes – As the hardneck garlic plants begin to develop their bulbs, they send up a flower stalk known as a scape. We harvest the scapes because they’re delicious and garlicky and also to help the plant focus on producing a larger bulb rather than seed production. You can use the scapes like you would a bunching onion
  • Sweet Spring Onions – Many of our overwintered sweet onions have decided to bolt and go to seed rather than bulb up. We’ve decided to share the best of them with you anyhow, because there’s lots of tasty mild sweet onion still to enjoy.
  • Carrots
  • Celeriac – Also known as celery root, it can added a celery flavor when added to potato dishes, soups, stews, and mashes.
  • Diana Radishes
  • Zucchini – Just the first taste this week!
  • Seascape Strawberries
  • Dried Apples
  • Tomato Plants – We have enough tomato starts for everyone to take home at least two! We’ll also have some extra pepper and eggplant starts, but those aren’t in individual pots and will need to be planted soon.

As we launch this CSA season, we want to acknowledge that we’re living in tumultuous times. It feels like we’re all grappling with important and serious issues both personally and as a society. It’s hard to know where vegetables fit in to the bigger picture today. But nevertheless we all still have to eat. Be well and stay safe friends.

Flowering cilantro, a recent sunset, tomato trellising, and a frog friend!

It’s happening! We’re finally kicking off the 2020 P&C Summer CSA season! As we get things underway we’re excited to welcome back previous members (80% of you!) and welcome new members to the group. Hopefully you’ve been reading the member emails over the past couple of weeks and preparing for the season to begin. Don’t forget to check out the Summer CSA Member Resources page for all sorts of helpful tips and answers to CSA questions.

Unfortunately, as we approach this first CSA pick-up of the season we’re also all living with the current realities of pandemic life. As we’ve addressed before we believe the CSA pick-ups can continue to be safe places for all members to get their weekly shares. Please be both patient and efficient as you and other members move through the pick-up and choose your vegetables.  This may mean building in extra time for the pick-up process and potentially waiting in your car until other members have finished their pick-up.

Spring carrots! (top left) Sugar snap peas! (top right), The potatoes are up! (bottom left) and Future tomatoes (bottom right)

Please also keep in mind the following things as we begin the pick-up process:

  • We ask that any sick or vulnerable members send someone else to the pick-up if possible.  If that’s not possible, we can bag your vegetables for you and bring them to your car.  Please give us a head’s up via email/text beforehand so we know to keep a lookout.
  • We’ll be checking off members on the sign-in sheet.  Just remind us of your name when you arrive and we’ll get you marked off to let us know your share has been picked-up.
  • Please don’t forget your bags.  As usual, we’ll have bags available this week if you do arrive without bags, but you’ll likely want to remember to bring your own.
  • Let’s all practice good physical distancing.  We ask everyone to keep in mind the recommended 6ft clearance of other people in and around the the pick-up location.
  • Want to swap out an item?  Let us know and we’ll put it in the swap box area for you.  You can take things out of the swap box without assistance. Also, please choose items quickly and efficiently to avoid excessive touching of the other vegetables.
  • For those members who split shares, the splitting table may be re-located if the weather cooperates at the Salem pick-up to allow for more space between members.  There will be a bottle of hand sanitizer on the splitting table for you to use prior to splitting shares. If you are friends or neighbors with your splitting partner it might be a good idea to split the share at home and arrange a drop-off.
  • We love CSA kids! But please make sure they’re also practicing safe distancing in the pick-up area for the safety of all members.

If we all work together the CSA pick-ups can be safe and efficient for all members. Luckily, there’s enough vegetables to go around!

Planting and covering winter squash (future pie!) (top left), farming (top right), broccoli transplants ready to be planted (bottom left), and a sunset of the winter squash field (bottom right).

As we begin the Summer CSA season, we hope you’re excited for the adventure ahead. The greens of spring will inevitably give way to the fruits of summer over time, and hopefully we’ll have a few surprises along the way.

In future newsletters we’ll give you updates from the farm and point out some of the resources we’ve made available for members. Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically!

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:

Asian Chicken Salad with Snap Peas and Bok Choy

  • 2 skinless boneless chicken breast halves (about 1 pound)
  • 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
  • 1 whole green onion plus 2 green onions, chopped
  • 1 8-ounce package sugar snap peas
  • 3 baby bok choy, thinly sliced crosswise
  • 1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
  • 1 red jalapeño chile, thinly sliced
  • 1/4 cup ponzu*
  • 2 1/2 tablespoons seasoned rice vinegar
  • 2 1/2 tablespoons vegetable oil
  • 1 tablespoon minced peeled fresh ginger

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.

Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

From via Bon Appetit,


Spring Egg-Drop Soup

  • 1/4 cup olive oil
  • 2 medium carrots, peeled, chopped
  • 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
  • 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1/2 pound asparagus, sliced on a diagonal 1/2″ thick
  • 1/4 pound sugar snap peas, sliced on a diagonal 1/4″ thick
  • 2/3 cup shelled fresh peas (from about 2/3 pound pods)
  • 2 large eggs
  • 1 tablespoon grated Parmesan plus more for serving
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup torn fresh mint leaves
  • 1 1/2 teaspoons (or more) fresh lemon juice

Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.

Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.

Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.

Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

From via Bon Appetit by April Bloomfield,


Pizza Bianca with Goat Cheese and Greens

  1. Crust
    • 3/4 cup warm water (105°F to 115°F)
    • 1 1/2 teaspoons dry yeast (from 1 envelope)
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon salt
    • 1 3/4 cups (about) unbleached all purpose flour
  2. Seasoned oil
    • 2 tablespoons extra-virgin olive oil
    • 1 large garlic clove, minced
    • 1/4 teaspoon dried crushed red pepper
  3. Topping
    • 1 bunch Swiss chard (about 10 ounces), white ribs cut away
    • 2 tablespoons extra-virgin olive oil
    • 1 large garlic clove, minced (or use a chopped garlic scape)
    • Yellow cornmeal
    • 8 ounces whole-milk mozzarella cheese, coarsely grated
    • 4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:

Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil:

Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping:

Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

From via Bon Appetit,



Mid-May Update From P&C

As we countdown these last two weeks before the beginning of the 11th P&C Summer CSA we wanted to do a little check-in here. We hope this update finds you all healthy and safe during these strange times. We’re doing well here on the farm and wanted to share some farm happenings and include a few quick recommendations of random things I (Carri) have been enjoying recently.

As many of you farm members know, we take the month of May off from harvesting to focus on planting. Of course there’s also the pre-planting work that goes into prepping ground for planting, growing up the transplants, and then keeping everything watered and weeded after we plant them.

Here are a few photos to show you what we’ve been up to here on the farm:

It was a strange year for sourcing certified potato seed but we managed to get our hands on enough seed to fill out the field. They’ve been in the ground a few weeks now and soon we’ll be hilling the baby spuds to keep them adequately buried. Luckily we put in a couple of early beds of potatoes into a greenhouse, so we’ll have fresh potatoes sooner than later.

The propagation house has been the star of the show recently. This is where all of the transplants start out before being planted out in the field. It’s filled up and emptied out multiple times already this season. Last week we gave it a little boost with a new plastic covering.

I mentioned we’ve been planting and here’s some of the evidence. Many of the season-long summer crops have made their way into the fields including peppers, eggplant, tomatoes, potatoes, onions, leeks, celeriac, tomatillos, and melons. We’ve planted successions of corn, broccoli, cauliflower, lettuce, spinach, beans, herbs, celery, cabbage, kale, chard, kohlrabi, fennel and more. The planting will continue in the next dry window with winter squash, which was just recently seeded as shown by the seeds I’m holding in the photo above.

Luckily we’re beginning to see some crops coming on too. The strawberries are off to a great start and as long as we can keep the deer and birds at bay and get some warmer weather we should have enough berries soon. Scape season is well underway and we’ve recently harvested leek scapes and garlic scapes. Leek flowers will make an appearance in shares again this spring too. The crimson clover cover crop is happily flowering, but the bees get to most enjoy that one. Luckily we all get to enjoy the snap peas that just beginning to come on and they’ll definitely be showing up in early shares.

Over the next couple of weeks we’ll continue the planting spree as the weather allows, including the flour corn in the photos above. We’ll also make the first harvest lists of the season, get back into the swing of harvesting, and before we know it we’ll be ready to bring you the first share of the 2020 CSA season! It won’t be long now!

Until then we hope you’ve been getting our recent member emails. If you’ve signed up to join us for the Summer CSA and haven’t heard from us in your email inbox recently, try checking your spam folder for emails from us. If you don’t see them there let us know by dropping us a line at

Finally, here are a few things I’ve been enjoying recently as we’ve been staying close to home and getting things done.

  • First is a podcast recommendation – Check out the Dinner Sisters podcast for weekly cooking inspiration and recipe suggestions. In most episodes these sisters choose a handful recipes from the internet, try them out at home, then compare their results on the podcast. I’ve been inspired by some recent pantry meal suggestions and an episode all about broiling.
  • Second are video recommendations – I’ve been enjoying watching snippets of the Bon Appetit magazine’s video collection at lunch. A quick hit of watching professional chefs test recipes or share tips makes lunchtime more of a breaktime. Admittedly there could be more vegetables in these videos, but there’s plenty to learn here anyhow.
  • Third is a fish recommendation – We’ve developed a love of salmon over the last year and decided it was time to start supporting salmon fisherman the way you support us. We joined the Iliamna Fish Company CSF (community supported fishery) and are looking forward to a freezer full of salmon come September. There doesn’t seem like a better time to double down on support for local producers.

We’d love to hear from you if you’ve got similar recommendations you’d like to share with us or with the whole CSA group. Have a favorite food-related podcast, Youtube series, or book? Let us know! Or what about your favorite local producers? We often get questions about local sources for various products and we’d love to pass on your favorites to other CSA members.

Okay, that’s a wrap for this farm update. See you soon!

Your farmers – Carri & Jeff

Winter CSA Share – #10

Welcome to the 10th and final share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Cabbage
  • Giant Winter Spinach Mix
  • Bok Choy
  • Arugula
  • Overwintered Cauliflower – This is our favorite time of year to eat cauliflower. Plus let’s just all be in awe of these plants that get started in July, transplanted in August, hang out ALL WINTER LONG then head up into this gorgeous cauliflower in April. Whoa!
  • Purple Sprouting Broccoli (PSB) – This is the very last of our PSB planting for 2020. See you next year PSB! Chop it up, stems and leaves and all, and enjoy in any recipe you’d normally use broccoli florets for.
  • Cilantro – Don’t mind the bolty look of this winter cilantro. We wanted to eek out one more harvest for you and it’s tasty as ever.
  • Celeriac
  • Mixed Beets
  • Mixed Potatoes
  • Hakurei Salad Turnips – Most of you are likely familiar with the salad turnip by now. They’re delicious raw and roasted. And they’ve got bonus turnip greens!
  • Leeks – The leeks have begun sending up their springy scape, which if left alone would open into a fun flower burst. Some of the leeks we’re sending out include the scape. The scape is delicious and can be chopped up and used like a leek or even tossed into a batch of pesto.
  • Red & Yellow Onions – The onions are coming out of dormancy and wanting to fulfill their seedy potential through re-growth so you may find a green sprout in the middle. As long as the onion is firm and oniony it’s all still edible, just trim around the sprout if you prefer.
  • Wolverine’s Orca Dry Beans – A meaty bean that’s great in soups!
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!

Summer CSA Update: The 2020 Summer CSA is officially full! Shoot us an email at if you’d like to be added to the waiting list. Many thanks to everyone who has decided to join us for the season ahead!

We’re planting! Transplants on the left waiting their turn for planting (left) and then they’ve found their home in the field (right).

Somehow we’ve made it to the end of the 2019/2020 Winter CSA! We never could have guessed back at the beginning of the season how the world around us would shift in these five months. We’re feeling especially grateful for our community of eaters that have chosen to show up week after week for local, organic, seasonal vegetables. Thanks for choosing us all those months ago!

As we approach this week’s pick-up we ask once again for your patience and efficiency. You know the drill by now with the six foot distancing, the washing hands, the staying home if you’re sick or vulnerable to illness. We appreciate everyone’s help with these new realities. Luckily, there’s enough vegetables for everyone and we can all afford to keep other members safe as we gather for the veggie hand-off. Please let us know if there’s anything we can do to help make your pick-up easier.


As we wrap up this season our focus has shifted to the growing season ahead. Most remaining winter crops have been mowed or are on deck to be mowed shortly. They’ll be flowering by June and it’s time to make way for new plants that will feed us all this summer.

Tomatoes are in! (top left), We’re transplanting! (top right), New trasplants need irrigation too (bottom left), and thumbs up for a day of planting! (bottom right).

Here on the farm things have been full steam ahead these past couple of weeks. We’re experiencing a warm spring so far, which has meant the fields have dried out faster, making this early season ground prep. easier and less stressful than in wetter years. The first rounds of onions, broccoli, cabbage, kale, cauliflower, chard, bok choy, spinach, and fennel all made their way into the field last week. The tomatoes also made it into their high tunnel homes. Green beans, fava beans, and carrots were direct sown into the field too. More planting and seeding ahead. We’ve only just begun the months-long planting push and we’re already looking forward to summer eats!

Cherry blossoms (top left), watermelon seeds (top right), peas and carrots coming along in a high tunnel (bottom left), and a killdeer nest (bottom right).

In addition to the big planting event, we’ve also been busy with all the other projects that make it onto the spring To Do list. We’ve been cleaning up the strawberry beds in anticipation of summer berries. The seeding has continued, including summery crops like melons, summer squash, and sweet corn! The sunny weather has been good for crops but also for weeds, so we’ve already been weeding in the peas and carrots in a high tunnel. And lots of ground prep has been happening. Jeff has been spending many of his days mowing, discing, tilling, and fertilizing ahead of the coming transplanting wave.

Although we take a break from harvesting between the Winter and Summer CSA seasons, we don’t get much of a break from the farm. We’ll be doing more of the above plus field cultivating and irrigating and on and on…

fruit blossoms!

It’s a busy time on the farm, but we’ve been enjoying our spring here too. We’ve been thankful that our work has continued uninterrupted during the stay-at-home orders. Although the farm comes with a lot of work, we also know we’re lucky to have so much space to enjoy. The blooming fruit trees definitely make our surroundings that much more enjoyable. Beginning with the plums, then through the pears, the single cherry tree, and now the varying apple varieties, the flowering fruit trees have kept up their cheery explosion over these past few weeks of uncertainty in the world.

Dry beans! Wolverine’s Orca dry beans (left) and the off-types found among the orca beans (right).

And that’s a wrap for our Winter season together. Many of you have decided to join us for the Summer season ahead, thanks! We’ll see you in a little over a month to kick off the Summer CSA season.

We’ll likely begin accepting members for the next Winter CSA in August. We’ll send out an email to current members first so you can jump in if you want to spend another Winter season eating with us.

We hope you all have a safe and healthy summer! Be well, eat good food, and we hope to see you again soon!

Enjoy the vegetables, stay healthy, and we’ll see Summer CSA members the first week of June!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Salmon and Bok Choy Green Coconut Curry

  • 4 (6–8-oz.) skinless salmon fillets
  • 2 tsp. kosher salt, divided
  • 1 (14-oz.) can full-fat coconut milk
  • 1/4 cup green curry paste
  • 2 tsp. finely grated peeled ginger (from one 2″ piece)
  • 1 garlic clove, finely grated
  • 1 head of bok choy (about 1 1/2 lb.)
  • 2 Tbsp. fresh lime juice
  • 4 scallions, thinly sliced
  • 1/2 cup cilantro leaves with tender stems
  • 1/4 cup roasted salted cashews
  • 1 serrano chile, thinly sliced (optional)
  • Steamed rice (for serving; optional)

Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.

Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5–6 minutes.

Meanwhile, cut bok choy stems into 1/2″-thick slices and leaves into 2″ pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6–8 minutes. Remove from heat and pour lime juice over salmon.

Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

From via Epicurious by Anna Stockwell,


Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

  1. For the slaw:
    • 1/2 head of green cabbage (about 1/2 pound)
    • 1 small carrot
    • 2 tablespoons lime juice
    • 2 tablespoons rice vinegar
    • 1 teaspoon olive oil
    • 1/8 teaspoon salt
    • 1/3 cup chopped cilantro
  2. For the tacos:
    • 1 head cauliflower (about 1 pound)
    • 3/4 cup beer
    • 1/4 cup vegetable broth
    • 1 tablespoon lime juice
    • 11/2 teaspoons tamari or soy sauce
    • 11/2 tablespoons chipotle hot sauce
    • 1 to 2 garlic cloves, sliced
    • 11/2 teaspoons chili powder
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • Pinch of salt
    • 1 tablespoon olive oil
    • 1/2 yellow onion, chopped
    • 6 corn tortillas
    • 1 avocado, sliced
    • Tomato salsa, for serving

Make the slaw:

Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.

Make the tacos:

Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.

In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir ’til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

From via Thug Kitchen by Michelle Davis and Matt Holloway,


Potato & Celery Root Gratin with Leeks

  • 3 cups heavy cream
  • 2 garlic cloves, peeled
  • 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • Kosher salt
  • 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8″ thick)
  • 1 pound celery root, peeled, very thinly sliced crosswise (1/8″ thick)
  • 2 cups grated Gruyère
  • Freshly ground black pepper

Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

From via Bon Appétit by Susan Spungen,



Winter CSA Share – #9

Welcome to the 9th share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Red Cabbage
  • Giant Winter Spinach Mix
  • Lettuce Mix
  • Rainbow Chard
  • Collard Rapini – Like the kale in previous shares, the collards are going to flower. Fortunately they’re tasty at this stage! Use them like you would kale.
  • Red Cabbage Rapini – It’s rapini season and we don’t want you to miss out!
  • Purple Sprouting Broccoli (PSB) – Planted last August this sprouting broccoli hangs out in the field all fall and much of the winter to only begin sprouting now, just when we could really use some broccoli. Chop it up, stems and leaves and all, and enjoy in any recipe you’d normally use broccoli florets for.
  • Carrots
  • Fingerling Potatoes
  • French Breakfast Radishes – A sure sign of spring, we bring you the humble radish.
  • Red & Yellow Onions – The onions are coming out of dormancy and wanting to fulfill their seedy potential through re-growth so you may find a green sprout in the middle. As long as the onion is firm and oniony it’s all still edible, just trim around the sprout if you prefer.
  • Tetsukabuto Winter Squash – The longest storing winter squash around! They’re a butternut/kabocha cross, are the last squash standing, and luckily they’re tasty too! I think one last pie is in order before we say goodbye to the winter squash for the season.
  • Dried Plums or Dried Cherry Tomatoes – A flashback to last fall’s fruits when we dried these, we hope you enjoy the sweet treats!
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!

We’re down to the last 10 shares available for the Summer CSA. We’re filling up much faster than in past years, so now’s the time to sign-up if you want to join us for the Summer season of local, organic vegetables . Find all the details and a sign-up form over on the Summer CSA page.

Spring is here and it couldn’t have come any sooner!

Many thanks to everyone for a smooth CSA pick-up two weeks ago. We appreciate your help in keeping yourselves and your fellow CSA members safe and healthy. Fortunately it’s time once again for a new Winter share and we’re confident this pick-up will be as straight forward as the last one.

Here are some things to keep in mind at the pick-up:

  • Please stay home if you’re sick or vulnerable and send a friend or family-member. If that’s not possible, we’ll bag up your vegetables for you and bring them to your car.
  • We’ll mark you off the sign-in sheet when you arrive. Just remind us of your name and we’ll get you checked off.
  • Let’s continue to practice physical distancing. I’m sure we’re all getting good at keeping in mind a 6ft radius. Please be both patient and efficient as you and other members move through the pick-up and choose your vegetables.  This may mean building in extra time for the pick-up process and potentially waiting in your car until other members have finished their pick-up.
  • Try to choose your vegetables visually rather than touching multiple items before selecting your choice.
  • We’ll do your swapping again. Let us know what you’d like to add to the swap box and we’ll take care of it. You can remove the item(s) you’d like from the swap box.

Thanks for your help! If we are all aware of our space and try to be efficient, there shouldn’t be any problems for everyone to get their share.

The farmscape has been stormy and moody these past couple of weeks. Manic spring weather set in that was one minute sunshine and the next hailstorm. I actually lost track of how many times it hailed last week. The intermittent rain showers kept us out of the fields, but this week ahead is promising for field work. There are a handful of clean-up projects we need to get to before the planting marathon commences. Can you believe it’s April already?!

Harvest day!

We’re beginning to feel the pull of the summer growing season as we endeavor to wrap up this winter CSA season. Jeff has been mowing the dregs of winter crops: the cabbage stalks from harvested cabbages, the last of the chicory re-growth, the final winter ravaged and pick-over Brussels sprouts stalks. The propagation greenhouse, where we grow our transplants, is filling up with the next successions of cabbage and broccoli and tomatoes and onions. Lots of onions. Soon enough we’ll be finishing off the final winter harvest and planting, planting, planting for the summer ahead.

This push and pull between seasons is perhaps most felt in the high tunnels. Those covered greenhouse spaces provide protection for winter crops and also aid heat-loving summer crops. Somehow it never quite feels like enough space for everything. When do we decide to mow that beautiful chard so the tomatoes can go in? Should we move the tomatoes to a different house so the chard can go to seed? Will we be able to get chard seed next year given the rate of seed sales now? If we move the tomatoes to save the chard, they’ll bump the eggplant to a new location, but where? Outside? It’s a multi-dimensional, continuously evolving puzzle.

The propagation house is filling up! So many baby plants, including celery (left) and lettuce (right).

When we chose to begin farming back in 2009 we really didn’t know what we were getting into. We didn’t know a lot of things, and it’s possible we wouldn’t have chosen to begin farming had we known more. But the fundamentals of that choice are feeling more relevant these days. Back then we were inspired by our CSA farmers lifestyle and choices. They were building a local community around food and land. They were choosing to do the physical work of growing food for that community. It couldn’t have seemed like more important work at the time. And I’m reminded of that original commitment today. Growing fresh produce for this community is more important than ever and we’re glad to be doing it. Thanks for your continued support!

Enjoy the vegetables, stay healthy, and we’ll see you in two weeks for the final Winter share of the season!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Black Bean Chili with Butternut Squash and Swiss Chard

  • 2 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 3 garlic cloves, chopped
  • 2 1/2 cups 1/2-inch pieces peeled butternut winter squash
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 15-ounce cans black beans, rinsed, drained
  • 2 1/2 cups vegetable broth
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

From via Bon Appétit,


Deviled Eggs with Radishes, Chives, and Thyme

  • 10 large eggs, hard boiled, peeled
  • 1/4 cup plain nonfat yogurt or low-fat mayonaise
  • 4 teaspoons Dijon mustard
  • 1/3 cup finely chopped radishes
  • 4 teaspoons chopped fresh chives
  • 4 teaspoons chopped fresh thyme
  • Additional chopped fresh chives, thyme, and radishes
  • Whole radishes

Halve eggs lenghtwise and transfer yolks to medium bowl. Mash yolks with fork. Mix in yogurt or (mayonaise) and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme. Season filling to taste with salt and generous amount of pepper.

Spoon filling into egg whites, mounding center. Top with additional chives, thyme, and radishes. Arrange on platter. Garnish with whole radishes.

From via Bon Appétit,


Roasted Radishes with Brown Butter, Lemon, and Radish Tops

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

From via Bon Appétit by Tasha de Serio,