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 – #25

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

  • Mizuna– similar to mustard greens but milder, great in salads, soups, sauteed etc.
  • Tatsoi – an Asian green that makes for a good spinach substitute, check out this article from Food52 all about Tatsoi.
  • Carrots
  • Lacinato Kale
  • Leeks
  • Sunchokes – These are roots of a sunflower variety.  We enjoy them shredded and sauteed but they’re good raw, roasted, and in soups too.  Please note that they contain high levels of the carbohydrate inulin, which is difficult for some folks to digest, but is thought to be a good alternative for diabetics looking to avoid starch.  Here’s a post about how one fellow CSA member learned to love the sunchoke back in 2017.
  • Mixed Beets
  • Aji Marchant Hot Peppers
  • Poblano Mild Chile Pepper
  • Thyme
  • Farm Apples
  • Kabocha Winter Squash – Dry, rich flesh that makes great pies, is excellent baked and mashed, or cubed and roasted.

Thanksgiving/End of Season Harvest Are you interested in ordering a little extra for your Thanksgiving meal or stocking up as the CSA season comes to an end? Check your member email for details on bulk orders for delivery at next week’s CSA pick-up.

A little pumpkin seed saving (top left), impressive fall colors on the red osier dogwood in the middle of the farm (top right), sunchoke harvest time (bottom left), and leek harvesting (bottom right).

We’ve fallen into a late season routine as I’ve been referencing these past few weeks. This past week was more of the same, getting to some of those projects that have been waiting in the wings. Jeff managed to get a few trees planted that various friends had gifted us this year. The sugar maple from a friend who works at a nursery and will hopefully one day be harvested for maple syrup; the evergreen that came with a friend’s new house that already had enough trees; the weeping willow that is a match to a willow friends have at their farm; and the Japanese maple newly gifted from CSA members last week and now acting as a greeter to members who pick-up their shares at the farm. New trees on the farm are fun, especially when they remind us of those who gifted them to us.

We managed to eek out a few other small projects too. I harvested a plethora of carving pumpkin seeds for future pumpkin patch planting. Though we don’t save most squash seeds because the varieties will cross with each other I decided I’m okay with some pumpkin crossing, and next year we’ll see if any pollinators made the rounds from the winter squash field up to the pumpkin patch. We also spent some time preparing for and giving a quick presentation to some local parents at the medical school in Lebanon. We talked about community supported agriculture and I don’t think we bored them too much.

We visited the desert this weekend!

On Sunday we made a quick trip over the mountains to Bend to see my nephew and niece. I suggested a hike just east of town and it was fun catching up with them as we meandered through the sagebrush and juniper trees. I don’t envy the farmers on the east side growing in the desert. It’s nice to visit though!

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

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Maple-Braised Butternut Squash with Fresh Thyme

  • 6 tablespoons (3/4 stick) butter
  • 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes (or any winter squash really, like this week’s kabocha!)
  • 1 1/4 cups low-salt chicken broth
  • 1/3 cup pure maple syrup
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon (or more) black pepper

Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

From via Bon Appétit by Diane Morgan,


Crispy Jerusalem Artichokes with Aged Balsamic

  • 2 tablespoons olive oil
  • 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
  • Kosher salt, freshly ground pepper
  • 4 sprigs rosemary
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

From via Bon Appétit,


Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

  • 6 medium multicolored carrots (about 10 ounces), peeled (or maybe just orange carrots, if that’s what you’ve got)
  • 4 small golden beets (about 8 ounces), peeled
  • 1 Fuji apple
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 3/4 teaspoon whole caraway seeds
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.

Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.

Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.

From via Epicurious by Katherine Sacks,



Summer CSA Share – #24

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

  • Spinach Mix
  • Bok Choy or Mixed Mustards
  • Parsley
  • Cabbage
  • Red Toch Garlic – Big heads of garlic originally from the Republic of Georgia.
  • Shunkyo Long Pink Radishes – An unusually sweet long radish with tasty greens too.
  • 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.
  • Broccoli or Cauliflower
  • Bulgarian Carrot Peppers
  • Farm Apples
  • Gill’s Golden Pippin Acorn Winter Squash – Our favorite acorn, though small it’s a tasty squash that deserves a spot at the top of the winter squash list.
Harvesting bok choy out of a field house yesterday (left) and the striking Shunkyo Long Pink Radishes (right).

This week on the farm was a slow push forward on fall projects. At this point in the season we’ve got one eye on the finish line and one eye on the perpetual to do list. There’s still plenty of projects to work on, though the work has shifted from the maniacal cycle of ground prep and planting that consumes much of the summer. Now is when we take stock of the season behind us and begin to contemplate the season ahead of us. What went well? What could have been better? What can we do to set up next year for success?

In addition to too much time spent weeding field house crops we managed to eek out a few other projects this week. Often we abandon the tomato house clean-up until spring when it’s time to sow spring greens, but not this year. This past week we spent some time dismantling the twine trellising, pulling up t-posts, clearing out plant debris, and rolling up and storing the drip irrigation tubing. That house is now ready to be fertilized for winter/spring crops! Progress!

For many years we’ve talked about pre-fertilizing beds in the fall for spring planting. Often the planting windows are few and far between in our rainy spring seasons and we find ourselves pushing to work the ground too early and too wet. This dry weather of late has been weird, and a little worrisome, but also afforded us a little time to get our act together and prep some beds for early planting for once. We covered these early beds with sheets of plastic to keep the rain from leaching out the nutrients over the winter. Fingers crossed we’ll have some dryish planting space come spring. Again, progress!

A new common view, this new dog has really taken to Jeff! Can you spot him keeping up with the tractor?

Last week I introduced our new farm dog. In addition to the projects I mentioned above, this week has been all about settling into life with this new addition. We’ve all been getting to know each other’s quirks and he’s really taken to Jeff, rarely letting him out of sight if possible. Admittedly it’s been fun having a new distraction on the farm (though I think Jeff could use some alone time soon). It looks like we’ve settled on a new name and we’ve taken to calling him Zeke. You’ll be able to find the three of us trying to stay out of trouble, and marking more of those projects of that perpetual list on the farm this week.

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

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Stir-Fried Bok Choy and Cabbage

  • 1 pound bok choy
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 pound Savoy or Napa cabbage, cored and thinly sliced
  • 1/2 teaspoon Asian sesame oil
  • 1 teaspoon sesame seeds, toasted

Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.

From via Gourmet by Melissa Roberts,


Braised Chicken with Celery Root and Garlic

  • 3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes
  • 1 head garlic, cloves separated and left unpeeled
  • 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
  • 2 fresh thyme sprigs

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.

Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.

Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.

When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

From via Gourmet,


Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries

  • 7 cups water
  • 2 cups wild rice (about 12 ounces)
  • 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
  • 2 tablespoons (1/4 stick) butter
  • 2 cups finely chopped onions
  • 2 teaspoons crumbled dried sage leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
  • 1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
  • 1/4 cup chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.

Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)

Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

From via Bon Appétit,



Summer CSA Share – #23

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

  • Spinach/Lettuce Mix
  • Young Red Ursa Kale
  • Cilantro
  • Brussels Sprouts
  • Red Onions
  • Magic Molly Potatoes – Purple skins and purple flesh that keeps its color when cooked!
  • Broccoli
  • More Broccoli or Cauliflower
  • Poblano Mild Chile Peppers – Fresh pepper season is coming to an end sooner than later so I suggest savoring it! Check out the poblanos and potatoes recipe down below as well as this lasagna-inspired recipe from Gourmet over on
  • Farm ApplesDon’t forget to check the recipes at the bottom of the page for a couple of apple inspired recipes.
  • Butternut Squash
  • Calico Popcorn – You can knock the kernels off the cob and into a paper bag and pop them in the microwave. Most often we’ll use these directions and pop it on the stove top.
Sunrise and sunset…this time change is sure taking its toll over here!

Here on the farm we listen to a lot of podcasts. There are a lot of hours in the day doing semi-repetitive tasks in farming and podcasts help move that time along. We’re glad to be living in this new golden age of audio as the options abound. I have a handful of foodie podcasts on rotation and during an episode I often think “That’s a good tip for CSA members!” Today I thought I’d share a couple that recently sparked that thought.

First up is a newish podcast called Weeknight Kitchen that’s an offshoot of the perennial favorite public radio show The Splendid Table. Weeknight Kitchen features Melissa Clark, a food writer and home cook, actually cooking a quick meal in her kitchen each short episode. She shares tips for meal prep as she’s chopping! This week I listened to an episode in the field on roasting cauliflower on a sheet pan in the oven just before heading inside to roast some vegetables for dinner. Her thoughts on sheet pan sizes had me wanting to add to our collection too.

The second podcast that I wanted to share is Local Mouthful. This podcast is a little longer but also more varied. The hosts generally cover a few different topics including a current food-related media story, what they’re eating for dinner, and what’s in season that they’re enjoying. Both hosts are food writers and avid home cooks and I appreciate the tips and tricks they share as well. A recent episode I wanted to highlight features one of the regular hosts with her husband and they discuss kitchen tips they’ve learned in their own kitchen.

I know not everyone has as much time for podcast listening as we do, but if you also enjoy a podcast now and again finding some that will inspire you to try new things in the kitchen is a bonus. You may feel alone with your fridge full of CSA vegetables, but you’re not! Everyone’s got to eat and some people want to inspire you while they’re at it!

Welcome Remi!

Now I’d like to introduce you to Remi! He’s a 2 year old German Shepard who is new to the farm this week but taking to it quickly. He discovered how fun apples, winter squash, and pumpkins are yesterday as we went about the CSA harvest. He’s still learning about row cover and rows of vegetables and how to be nice to cats but he’ll figure that stuff out eventually. He’s full of energy and a super sweet pup. We’re excited to welcome him to the farm!

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 Brussels Sprouts and Apple Salad

  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 pound Brussels sprouts, halved lengthwise
  • 1 apple, cut into 1/4-inch slices
  • 1 yellow onion, cut into 1-inch chunks
  • 1/4 cup tahini
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons white miso
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup hazelnuts, finely chopped
  • 4 cups baby spinach
  • 1/2 cup crumbled blue cheese

Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

From via SELF by Andrea Bemis,


Potatoes with Roasted Poblano Chiles and Mexican Sour Cream

  • 5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
  • 2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
  • 1 Tbsp sea salt, plus more as needed
  • 1 Tbsp safflower oil
  • 1 large white onion, thinly sliced
  • 1 cup / 240g Homemade Mexican Crema or crème fraîche

On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don’t get burned). You’re looking for uniform blistering, but you don’t want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to “sweat” for about 10 minutes, or until they are cool enough to handle.

Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.

In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.

Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it’s hot but not smoking. Add the onion and sauté until it’s translucent but not browned.

In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!

From via My Mexcio City Kitchen by Gabriela Cámara,


Curried Butternut Squash Bisque

  • 2 2-pound butternut squash, halved lengthwise, seeded
  • 2 teaspoons olive oil
  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped peeled apple
  • 2 teaspoons Thai red curry paste
  • 2 14-ounce cans low-salt chicken broth
  • 2 bay leaves
  • 1/4 cup whipping cream
  • 2 tablespoons honey
  • 6 tablespoons sour cream, stirred to loosen
  • Chopped fresh cilantro

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

From via Bon Appétit,



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 – #21

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

  • Bok Choy
  • Pea Shoots – A tasty pea flavored green for salads, stir-frys, or pesto-ing.
  • Red Toch Garlic – A popular softneck garlic from the Republic of Georgia. Said to have “a multidimensional quality, a spicy fragrance, and consummate flavor” when eaten raw according to the folks at Southern Exposure Seed Exchange.
  • Rainbow Chard
  • Spaghetti Squash – Winter squash turned pasta substitute. Looking for recipes? Check out this recipe for Baked Spaghetti Squash with Garlic and Butter over on the CSA member website.
  • Rainbow Carrots
  • Yellow Onions
  • Broccoli
  • More Broccoli or Cauliflower
  • Jimmy Nardello Sweet Frying Peppers
  • Aji Marchant Chile PeppersToo many chiles? Check out the recipe for Hawaiian Chile Pepper Water at the bottom of this post that CSA member Chris A. shared with us this week!
  • Farm Pears
  • Pie Pumpkin – Eat it up or use it for seasonal decor.
  • Cherry Tomatoes – The last of the last of the cherry tomatoes. We suggest cooking them into a sauce or roasting them to improve their flavor.
Last of the sweet peppers harvested (top left), these blanket flowers haven’t gotten the frost memo (top right), more apples headed to the cooler this week (bottom left), and a sunny moment looking south on the farm (bottom right).

As predicted, the weather kept us out of the fields some this past week. As the rain irrigated the newly planted overwintering onions, and turned much of the farm into a potential mud pit, we took a breather. It’s been a long push over the last couple of months as we shifted from high summer to fall and we were certainly ready for a break.

Jeff managed an overnight hunting excursion into the coast range. He didn’t get a deer, but he did find some chanterelle mushrooms so it seems like a win. I cleaned the seed crops that had been waiting in the wings. I’m sure glad to have those marked off the list! The upshot of finishing that project is handing the seed off to friends in the seed business over dinner and beer.

Over the weekend we also managed to scour the last of the pepper patch ahead of the next round of cold temps headed this way later in the week. And we continued the apple harvest. Man it’s been a good apple year!

We’re looking at an extended dry spell ahead of us, so you’ll likely find us back in the potato field later this week. It’s time to finish up digging the last handful of potato beds. And after that, there’s still more apples…

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:

Hot-and-Sour Peanutty Noodles with Bok Choy

  • 8 ounces whole-wheat spaghetti
  • 2 1/4 teaspoons kosher salt, divided
  • 1 tablespoon canola or sunflower oil
  • 1 large shallot, sliced
  • 1 piece (about 1 inch) ginger, peeled and finely chopped
  • 1 pound baby bok choy, leaves and stems separated, roughly chopped
  • 1 red bell pepper, sliced
  • 3/4 cup low-sodium vegetable stock or water
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 cup chopped unsalted roasted peanuts
  • 1/4 teaspoon red pepper flakes (or more to taste)

Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

From via SELF by Kerri Conan,


To Stir-Fry Pea Shoots

  • 1 pound mature pea shoots, rinsed and drained
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, smashed with the flat side of knife
  • 1/4 teaspoon dried hot red pepper flakes

Heat vegetable oil in a wok or large heavy skillet over high heat until surface of oil ripples. Add smashed garlic cloves and dried hot red pepper flakes, then stir-fry until garlic is pale golden. Toss in shoots and stir-fry until wilted and tender, 4 to 5 minutes.

From via Gourmet,


Pumpkin Shrimp Curry

  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 1 15-ounce can pumpkin purée
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper (or maybe fresh chile pepper!)
  • 1 cup roasted butternut squash, roasted and diced (or how about one of the previous week’s squashes?)
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 teaspoons fresh lime juice
  • Steamed rice
  • Cilantro
  • Lime zest
  • Fried shallots

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

From via Bon Appétit by Tory Miller,


Hawaiian Chile Pepper Water with Garlic and Vinegar

  • 2 Tbsp. white distilled vinegar
  • 2 cloves crushed garlic
  • 4 chopped Hawaiian or Thai chiles
  • 1 cup water
  • 1 tsp. Hawaiian salt or coarse sea salt

Place 2 tablespoons white distilled vinegar, 2 crushed garlic cloves, and 4 chopped Hawaiian or Thai chiles—or more to taste—in a sterilized bottle or jar.

In a small pot, bring 1 cup water and 1 teaspoon Hawaiian salt or coarse sea salt to a quick boil. Pour the boiling water over the rest of the ingredients, and let cool to room temperature. Cover and refrigerate for 24 hours before consuming. Keeps indefinitely.




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,