Winter CSA Share – #6

Welcome to the 6th share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Brussels Sprouts
  • Lettuce & Spinach Mix
  • Lacinato Kale Rapini – The lacinato kale has decided it’s time to head to flower, but we know these shoots are the tastiest. Use it as you would kale or broccoli.
  • 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.
  • Purple Cape – Broccoli-like in texture but heading like cauliflower, Purple Cape is like magic when it succeeds. There aren’t a lot of things that come on in February, but Purple Cape is a champ like that. Treat it like your PSB above.
  • Parsley
  • Beets
  • Sunchokes (aka Jerusalem Artichokes) – 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.
  • Bora King Radishes – More purple daikons, excellent for shredding into salads or dicing and roasting.
  • Hakurei Salad Turnips – Good raw in salads or roasted with other rooty vgetables.
  • Red or 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.
  • Shallots
  • Garlic – garlic also wants to begin growing again and you may encounter some sprouting cloves. Eat it up, sprout and all, soon or find a spot in the garden to plant it to then harvest a small garlic bulb come the summer.
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!

National CSA Day is Feb. 28th! Celebrate CSAs by signing up for a share this week. We’ve opened up memberships to the 2020 Summer CSA and we hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. Find all the details and a sign-up form over on the Summer CSA page.

All our thanks to those who have committed to the 2020 Summer CSA season! Knowing we’ll have members to feed warms our hearts (and relieves some of the winter jitters too).

A taste of spring: signs of growth in our kitchen onions (top left), flowering arugula weeds (top right), baby tomatoes (bottom left), and purple cape cauliflower (bottom right).

We’ve been enjoying an extended version of the February fakeout these past couple of weeks. Not knowing where the weather is headed from week to week is par for the course this time of year, but the arrival of some sunshine has brightened our spirits somewhat. It looks like rain is on the horizon again. Hopefully we’ve taken advantage of these sunny days. Once the rain begins all bets are off as to when we’ll see the sun again.

The lacinato kale rapini and purple sprouting broccoli are sure signs that winter is progressing along. We’re seeing various overwintering plants bolting as they turn toward flowering and seed production, spurred on by the warmth of the last couple of weeks and ever increasing daylight hours. Soon we’ll be deep in rapini management of all the various brassica crops including kale, cabbage, brussels sprouts, and collards to avoid crossing with our Brussels sprouts and rutabaga seed crops. This management requires monitoring plants that are close to flowering and snapping off any shoots that might flower before we’re ready to harvest rapini again.

We hosted a tour for two groups of attendees from the Organic Seed Growers Conference.

We’ve had seed on our mind a lot lately, and not just because we’re in the midst of the first seedings of the season. Just after the last winter CSA pick-up two weeks ago we hosted a couple of tours from the Organic Seed Growers Conference held at OSU in Corvallis. Organic seed growers and breeders gathered from all over the world to discuss the state of organic seed, seed research, and share seed growing strategies.

We were a stop on the tour just after our friends at Adaptive Seeds, who buys some of the small amount of seed we produce each year. Though we only grow a handful of small seed crops each year the tour organizers thought our small scale would be a helpful comparison to other operations that focus solely on seed production. We talked to the tour participants about our small scale, how we overlap seed production with vegetable production, and why we keep growing seed. It was a good review for us as well. Growing seed is such a small part of our farming experience that I often forget it’s one of our endeavors.

Time to sow the leeks!

The seed theme has continued on after the tours and conference. It’s that time of year I guess. As we awaken the farm for the season we start with the seeds. The tomatoes are now showing their true leaves and the leeks and onions are just beginning to germinate. We also recently direct sowed some crops in empty high tunnel beds including some arugula, lettuce, and bok choy. It’s been awfully nice to get our hands on some seeds and play in the dirt. A welcome shift from the spreadsheets and paperwork that seem to sometimes consume winter days.

In the week ahead Jeff will be finishing up a rebuild on our little 1947 Farmall Cub tractor in anticipation of the coming need for field cultivation. I’ll be playing with more seeds and finishing up the last of the winter paperwork. The end is in sight! Together we’ll soon be tackling some orchard pruning and endeavoring to do some bulk harvesting of carrots, beets, and cabbage. Keeping it real!

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:

Roasted Beets with Parsley

  • 3 pounds beets (10 to 15 medium)
  • 1/4 cup packed fresh flat-leafed parsley leaves
  • 2 tablespoons unsalted butter

Preheat oven to 475°F.

Trim beets, leaving about 1 inch of stems attached. Wrap beets tightly in double layers of foil to make 3 packages and roast until tender, about 1 hour.

When beets are cool enough to handle, slip off skins and stems and cut each beet into about 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered. Transfer beets to a baking dish and cover with foil. Reduce temperature to 375°F. and reheat beets until heated through, about 20 minutes.

While beets are reheating, put parsley in a small bowl and with kitchen shears very coarsely snip.

Toss beets with butter, parsley, and salt and pepper to taste.

From via Gourmet,


Pan-Fried Jerusalem Artichokes in Sage Butter

  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
  • 3 tablespoons coarsely torn fresh sage leaves, divided
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

From via Bon Appétit by Bruce Aidells & Nancy Oakes,


Vegetable Kimchi

  • 2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4″ pieces
  • 3 tablespoons kosher salt
  • 1 tablespoon sugar
  • 10 scallions, cut on a diagonal into 1″ pieces
  • 1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground
  • 3 tablespoons finely chopped garlic
  • 2 tablespoons fish sauce
  • 1 tablespoon finely chopped peeled ginger

In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1–3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.

Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1″ headspace.

Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.

From via Bon Appétit by Sohui Kim of Insa,



Winter CSA Share – #5

Welcome to the 5th share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Red Cabbage
  • Chicory & Spinach Mix – We’ll likely enjoy this as a salad mix this week, but you may prefer to cook it if you’re not yet a fan of chicory. Don’t forget that citrus and creamy dressings both pair well with chicories.
  • Lacinato Kale Rapini – The lacinato kale has decided it’s time to head to flower, but we know these shoots are the tastiest. Use it as you would kale or broccoli.
  • Purple Sprouting Broccoli – 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
  • Strawberry Paw Red Potatoes
  • Bora King Radish – a purple daikon, excellent for shredding into salads or dicing and roasting.
  • Leeks
  • 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.
  • Garlic – garlic also wants to begin growing again and you may encounter some sprouting cloves. Eat it up, sprout and all, soon or find a spot in the garden to plant it to then harvest a small garlic bulb come the summer.
  • Mixed Winter Squash – We’re coming to the end of the winter squash train for this season. These are not long for this world so eat them up sooner than later.
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!

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

All our thanks to those who have committed to the 2020 Summer CSA season! Knowing we’ll have members to feed warms our hearts (and relieves some of the winter jitters too).

Winter eating at its best: chicory and spinach mix and purple sprouting broccoli!

The combination of this past weekend’s wonderfully sunny weather and this season’s first harvest of purple sprouting broccoli (PSB) has me thinking we’ve turned a corner on winter. More likely we just experienced a bit of February fakeout this weekend, wherein it feels like spring has arrived. But there’s still PSB to eat so I’d say it’s a win.

Re-planting onion bulbs for seed production. Thankful for the beds we prepped last fall and the helpful worm friends for the great soil tilth.

Another sign we’re on the other side of winter is the welcomed lengthening of the daylight hours. As the sun returns outdoor work hours (without a headlamp) also increase and it finally feels like we can get through a project or two before dark descends. The lengthening of the days is not just helpful for our work and mental state though. Its also a sign to many plants that it’s time to wake up from winter dormancy. The fruit trees are starting to bud out, the garlic in the field is shooting up, and rapini season has arrived as the overwintered brassica plants begin to stretch and eventually flower.

Last Saturday I spent some time re-planting onion bulbs for seed production. The bulbs were grown by our friends at Adaptive Seeds last year and then stored through the winter. Now they’re back in the ground here at our farm, ready to begin their second season of growth as they grow flower stalks and eventually set seed this summer. We’ll harvest the seed and send it back to Adaptive Seeds for future sales.

Just like these onions for seed production, you may notice signs of growth in the onions and garlic in your kitchen. Although the sprouts are edible, you’ll want to eat them up quick!

The finished germination chamber, with flats of tomatoes germinating soon (right) and a recent sunset viewed from the germ. chamber door (left).

Just in time for the first propagation of the season, we finished up the new germination chamber. The first round of tomatoes kicked off the seed-sowing season for 2020 and they’re just beginning to show signs of life. The germ. chamber is set-up with a small heater connected to a thermostat plus a small crockpot to help keep the humidity higher. It’s a sauna for seeds! Once the seeds germinate the flats are moved over to the propagation greenhouse until they’re big enough to be planted into the field or high tunnels.

It won’t be long before we’re once again in full production mode and transplanting the first crops. Luckily there’s a little winter left before that. We’ve still got a list of projects we’d like to get to first.

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:

Crispy Chicken and Potatoes with Cabbage Slaw

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1 3/4 teaspoons freshly ground black pepper, divided
  • 12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
  • 8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
  • 2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
  • 1/2 cup very thinly sliced red onion (about 1/4 onion)
  • 1/4 cup chopped mint
  • 1–2 tablespoons very thinly sliced jalapeño
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon honey

Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.

Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes.

Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.

Divide remaining 4 chicken thighs, potatoes, and slaw among plates.

From via Epicurious by David Tamarkin,


Chicory and Carrot Salad

  • 2 teaspoon Sherry vinegar (available at specialty foods shops and supermarkets)
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon sugar
  • 1 teaspoon water
  • 3 tablespoons olive oil
  • 1 bunch of chicory, rinsed, spun dry, and torn into pieces (about 4 cups packed)
  • 1/2 cup coarsely grated carrot

In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.

From via Gourmet,


Acorn Squash with Kale and Sausage

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

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

From via SELF by Larraine Perri,



Winter CSA Share – #4

Welcome to the 4th share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:

  • Brussels Sprouts – Looking for new Brussels inspiration? Check out the recipes at the bottom of this post!
  • Mustard Greens – Or should the be mustard purples? Chopped into bite size chunks, you could add mustards to salads for a spicy addition. We like to toss them into pasta or mix them into mashed potatoes just before serving.
  • Castelfranco & Chioggia Radicchio Chicory
  • Lacinato Kale Rapini
  • Cilantro
  • Rainbow Carrots
  • Celeriac (aka Celery Root) – By now I hope you’re familiar with this celery flavored root. If not, here’s your chance to get to know it. A delicious pairing or alternative for potatoes, celeriac is great mashed, roasted, or even shaved raw into salads.
  • Daikon Radishes – Mild radish flavor in a monster of a daikon! I think shredding these and pickling or fermenting them would be a winner, but we roasted one alongside carrots and potatoes last night and that was tasty too.
  • Red & Yellow Onions
  • Garlic
  • Mixed Winter Squash – Choose from Butternut, Black Futsu (a Japanese heirloom variety that’s related to butternut), and kabocha.
  • Dried Apples – We grew ’em, we picked ’em, we dried ’em!
  • Shishito Pepper Mild Chile Powder – Red ripe shishito peppers dried and then ground into a mild chile powder.

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

All our thanks to those who have committed to the 2020 Summer CSA season! Knowing we’ll have members to feed warms our hearts (and relieves some of the winter jitters too).

A glimpse of carrot digging day! Straight out of the field!

This Winter CSA season is zooming right along and we’re happy to bring you another share of the winter bounty. Have we mentioned lately how thankful we are for your support through these dark months of the year? Eating seasonally and sourcing local food is certainly a lot easier in the summer, especially here in the Willamette Valley. All those summer fruits! But the options are more limited through the winter and choosing to eat local in the winter takes a little more creativity. Hopefully you’re finding it easier and easier to tackle the winter shares and are enjoying what the winter season has to offer up to eat.

Harvesting chicories on a winter’s day (left) and a glimpse of some growing, growing cover crop in the field (right)

Perhaps without realizing it, by choosing to join us through the winter months you’re on the cusp of a winter eating revolution. Okay, maybe that’s an overstatement, but there is a push in certain Portland-based foodie/farmer circles to move the local-eating rage into the winter season. They’re promoting the crops we’ve been growing for years now, shining a light on Brussels sprouts and winter squash and celeriac and more. Those vegetables that have been waiting in the long winter nights for their moment in the spotlight.

You should check out their work over at I particularly recommend the recipe page for some serious winter veg inspiration. The PNW Brussels Sprout Salad and Black Futsu Salad with Radicchio look especially inviting.

Roasted roots forever!

A precursor to the Eat Winter Vegetables scene was the Eat Winter Squash endeavor, which I believe I’ve noted here in the past. If you’re looking for winter squash inspiration is for you! It’s a wide world of winter squash and they highlight many of the varieties we include in your winter shares. Squash Mac and Cheese is one of my go-to recipes for incorporating any roasted winter squash into a quick dinner.

Germination chamber & warm storage room construction progress.

In between meals of delicious winter vegetables (and some some frozen pizza too) we’ve been in construction mode over the last week. The past couple of years I’ve used one of our walk-in coolers as a germination chamber in the early months when getting seeds to germinate in our moderately cold propagation greenhouse is tough. This year that cooler is still full of apples though.

Our solution has been to construct a new warm room off our shop (and closer to the propagation house!) for use as a germination chamber in the spring and warm/dry storage room in the fall (we’re thinking the sweet potatoes will love it in there!). After a week of pouring quickcrete, constructing walls, and insulating the heck out of the new room, it looks like we’re just about ready to get to sowing seeds for 2020! Just in time, the 2020 seed orders have been arriving over the past couple of weeks. Before we know it the 2020 growing season will be off to the races!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

This first recipe was a suggestion from longtime CSA member Chris A. She said: “Here’s a fun (and kind of simple) recipe that would be outside what most of us might think about for Brussels sprouts. If people don’t have fish sauce, they could probably do a sub of soy sauce (and maybe a smidge of vinegar or lime juice?) and get close to the effect.”

Brussels Sprout Tacos with Spicy Peanut Butter

  1. Salty-Sour Vinaigrette:
    • 3 Tbsp. fish sauce
    • 1 cup unseasoned rice vinegar
    • 1/4 cup sliced scallions
    • 1 1/2″ piece ginger, peeled, finely grated
    • Kosher salt
  2. Tacos:
    • 2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
    • 3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
    • Kosher salt
    • 1 lb. brussels sprouts, preferably small ones, trimmed, divided
    • 1 cup vegetable oil
    • 8 (6″) corn tortillas
    • 1/4 cup finely chopped white onion
    • Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)

Salty-Sour Vinaigrette:

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.


Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.

Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.

To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.

Do Ahead

Vinaigrette can be made 1 week ahead. Cover and chill.

From via Bon Appétit by Daniela Soto-Innes,


Vietnamese Sticky Chicken with Daikon and Carrot Pickle

  1. For chicken
    • 2 garlic cloves, minced
    • 3 tablespoons sugar
    • 1 1/2 tablespoons Asian fish sauce
    • 1 1/2 tablespoons vegetable oil
    • 1 tablespoon fresh lime juice
    • 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
    • 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
  2. For pickle
    • 2 medium carrots, peeled
    • 1/2 lb daikon radish, peeled
    • 1/2 cup rice vinegar (not seasoned)
    • 1/4 cup sugar
    • 1 teaspoon salt
    • Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce
  3. Special Equipment
    • a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Marinate chicken:

Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.

Make pickle while chicken marinates:

Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:

Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.

From via Gourmet,


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,


Chopped Salad

  1. Vegetables:
    • 1 small kabocha or acorn squash (2–3 lb.) (or butternut or black futsu or…!)
    • 2 Tbsp. fresh lemon juice
    • 4 tsp. honey
    • 3 Tbsp. extra-virgin olive oil, divided
    • Kosher salt, freshly ground pepper
    • 8 oz. brussels sprouts, trimmed, halved
    • 2 Tbsp. unsalted butter
    • 2 sprigs thyme
    • 1 sprig rosemary
    • 1 garlic clove, lightly crushed
    • 2 Tbsp. white balsamic vinegar
  2. Vinaigrette:
    • 1/4 cup red wine vinegar
    • 1 Tbsp. Dijon mustard
    • 1 tsp. fresh lemon juice
    • Kosher salt
    • 1 small garlic clove
    • 1 1/2 tsp. crushed red pepper flakes
    • 1 1/2 tsp. dried oregano
    • 1/4 cup plus 2/3 cup extra-virgin olive oil
  3. Assembly:
    • 1 (15.5-oz.) can chickpeas, rinsed
    • Kosher salt
    • 2 scallions, thinly sliced
    • 2 1/2 oz. fennel salami, sliced 1/8″ thick, slices cut into quarters (about 1/2 cup)
    • 1 cup chopped caciocavallo cheese
    • 1 cup Castelvetrano olives, pitted
    • 1/4 cup chopped dill
    • 4 cups torn mixed radicchio leaves
    • 4 cups torn Little Gem or romaine lettuce
    • 1/2 cup finely grated ricotta salata
    • 1/4 cup pomegranate seeds


Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.


Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.

Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.

Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.


Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.

Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.

Serve salad topped with ricotta salata and pomegranate seeds.

Do Ahead

Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
Vinaigrette can be made 3 days ahead. Cover and chill.

From via Bon Appétit from Che Fico (San Francisco, CA),



Winter CSA Share – #3

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

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

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

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

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

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

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

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

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

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Maple-Roasted Delicata Squash with Red Onion

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

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

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

From Epicurious by Leah Koenig,


Smoked Sausage, Kale, and Potato Soup

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

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

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

From via Bon Appétit,


Potato and Autumn Vegetable Hash

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

For herb oil:

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

For hash:

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

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

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

From via Bon Appétit by Josie Le Balch,



Winter CSA Share – #2

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

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

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

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

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

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

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

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Spicy Napa Cabbage Slaw with Cilantro Dressing

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

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

From via Gourmet by Ruth Cousineau,


Sausage with Caramelized Red Onions and Radicchio

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

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

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

Serve onion-radicchio mixture alongside sausages.

From via Bon Appétit by Myra Goodman & Sarah LaCasse,


Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce

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

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

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

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

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

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

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

From via Bon Appétit,



Winter CSA Share – #1

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

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

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

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

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

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

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

A little vacation fun between the two CSA seasons!

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

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

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

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

Spicy Pork and Mustard Green Soup

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

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

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

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

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

From via Bon Appétit by Alison Roman,


Roasted Brussels Sprouts with Garlic and Pancetta

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

Preheat oven to 450°F.

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

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

From via Gourmet,


Winter Squash with Browned Butter and Rosemary

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

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

From via Bon Appétit,



Summer CSA Share – #26

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

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

As we wrap up the 2019 Summer CSA season and also celebrate Thanksgiving this week I wanted to take a moment to say thanks. Thank you for supporting our farm this season, thank you for choosing to eat local and season vegetables for the past six months, thank you for showing up week after week.

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

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

We’ll see some you in a few weeks for the start of the Winter CSA. We’re excited to see what the winter season has in store for us and hope you are too! For everyone else we hope you have a fantastic winter! You’ll be hearing from us in early January as we gear up for the 2020 Summer CSA! Hopefully you’ll consider joining us for another round of local, seasonal, organic vegetables.

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

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Silky-Coconut Pumpkin Soup

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

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

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

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

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

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


Turkey Cutlets with Brussels Sprouts and Dried Cranberries

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

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

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

From via Bon Appétit,


Sweet Potatoes, Apples, and Braising Greens

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

Preheat oven to 400°F.

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

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

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

From via Epicurious by Traci Des Jardins,



Summer CSA Share – #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,