this week at market {october 20}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples
  • Broccoli – the best we’ve grown, and lots of it!
  • Carrots
  • Collards
  • Cooking Greens
  • Flour Corn
  • Kale
  • Leeks
  • Peppers
  • Plums
  • Potatoes
  • Prize Choy
  • Pumpkins
  • Radishes
  • Rutabagas
  • Sunchokes
  • Sweet Potatoes!

There’s only two more weeks left in this year’s Salem Saturday Market!  Two more weeks!  Hopefully you’re not planning to let a little rain keep you away from your weekly veggies with so little time left to meet up with your local farmers.  We’re fully into the best of the fall veggies.  This week we’ll have more leeks, rutabagas, and the first of the season’s sweet potatoes!  It’s true, sweet potatoes!  We’ve also loaded up our jack pumpkins and our booth will be overflowing with them.  Hopefully you’ll keep us in mind for your pumpkin carving needs.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

csa share – week 22 {october 16}

Welcome to the 22nd week of the Pitchfork & Crow CSA!

Here’s what’s in the share:

  • Inchelium Red Garlic
  • Jimmy Nardello Sweet Peppers
  • German Butterball Potatoes
  • Leeks
  • Broccoli
  • Delicata Winter Squash
  • Radishes
  • Prize Choi or Collards
  • Tomatoes – pint of indigo rose & yellow cherries
  • Apples

Many thanks to everyone who made it out to Sunday’s on-farm fun.  The food was tasty and we had a great time sharing the farm for the day.  Between feasting, pressing cider, tractor rides, pumpkin picking, and kite-flying, we couldn’t have asked for more fun.  Hopefully everyone made it home with enough cider and pumpkins to keep the seasonal spirit going a little longer.

We heard from some folks who didn’t hear about the open-house in time to make it out.  We apologize if you didn’t get the info soon enough.  Send us your e-mail and we’ll be sure to include you on all the CSA fun!  Also, we’ll have pumpkins at Market for the next two weeks if you weren’t able to make it out to claim yours from the field.  Stop by and choose one from our booth.

The weather held long enough on Sunday to keep everyone dry, but the rain this past week has been a big reminder that the extended summer couldn’t last forever.  Of course we certainly appreciate not needing to irrigate the fields for a change.  Now it looks like it might hold long enough to get our garlic in the ground tomorrow.  Speaking of garlic, this week’s garlic is a robust variety that’s listed on Slow Food’s Ark of Taste and was discovered on the Colville Indian Reservation in Inchelium, WA.  We just ate some mashed in with our potatoes.  Delish!

Enjoy this week’s vegetables!

Your farmers,
Jeff Bramlett and Carri Heisler
.

Here are a few recipes to get you inspired:

Leek and Delicata Squash Soup with Caramelized Apple Croutons

Croutons

1 tart green apple
¼ cup light brown sugar

Soup

lb. Delicata squash, halved lengthwise, seeds removed
Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
cups vegetable broth or “no chicken” chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
~ Sour cream, for garnish
  1. Make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.
  2. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.
  3. Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.
  4. Make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.
  5. Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.
  6. Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)
  7. Season with the salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

From Culinate via Leah Koenig, http://www.culinate.com/recipes/collections/jewish_cooking/the_jew_and_the_carrot/leek_and_delicata_squash_soup_with_caramelized_apple_croutons

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Creamy Leek, Potato, and Sour Cream Chive Soup

3 Tb. butter
2-3 leeks, thinly sliced (white and pale green parts only)
1 tsp. dried tarragon
1 lb. potatoes, thinly sliced
4 cups chicken or vegetable stock
½ to 1 cup sour cream
4 Tb. chopped fresh chives, divided
salt and pepper

Melt butter in pot over medium-low flame. Add leeks and dill; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tablespoons chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition

this week at market {october 13}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples
  • Broccoli
  • Carrots
  • Collards
  • Cooking Greens
  • Flour Corn
  • Kale
  • Leeks
  • Peppers
  • Plums
  • Potatoes
  • Prize Choy
  • Pumpkins
  • Radishes
  • Rutabagas
  • Sunchokes
  • Tomatoes
  • Turnip Greens

The rains have arrived, but we hope that’s not going to keep you from stocking up on your fresh veggies this week.  We’ve broken out the raingear after a long stretch of not even thinking about it, but the harvest is on!  We’ll be at Market tomorrow with the fall’s first rutabagas and leeks!  If the promise of those two fantastic items doesn’t entice you to visit us, then I don’t know what would.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {october 6}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples
  • Chard
  • Collards
  • Cooking Greens
  • Flour Corn – grind it into flour, or use it for fall decorations!
  • Kale
  • Pears
  • Peppers
  • Plums
  • Potatoes
  • Sunchokes
  • Tomatoes – heirloom slicers, pastes, and cherries!

We’ve missed seeing everyone the last couple of weeks at Market!  We’re excited to be making a reappearance and hope you’re planning on stopping by too.  Amazingly it’s already October, which means we’re in the final month of this year’s Saturday Market season.  Where has the growing season gone?  This is our favorite time of year though.  Who can resist the pumpkins showing up everywhere or the apples ready for picking?  Plus the recent weather has been gorgeous!   It’s a fantastic weekend to get out and enjoy a little more sunshine before the rains inevitably show up soon.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {september 15}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples – we’re calling them Gravensteins, you can just call them tasty!
  • Asian Pears – small but flavorful!
  • Basil
  • Cabbage
  • Carrots
  • Chard
  • Collards
  • Cooking Greens
  • Cucumbers – picklers, slicers, and lemons!
  • Green Peppers
  • Kale
  • Potatoes – fingerlings and all blues
  • Summer Squash
  • Tomatoes – heirloom slicers, pastes, and cherries!

We’re gearing up for another day at the Salem Saturday Market!  Fall is in the air, but the weather is holding out so far and we’re looking forward to another pleasant day tomorrow.  We can really see the shifting of the season in the field.  The winter squash is ripening up and the cucumbers are on the way out.  Also, the greens have really hit their stride now that the summer heat has subsided.  Let’s enjoy what remains of the summer veggies together!

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {september 8}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples – we’re calling them Gravensteins, you can just call them tasty!
  • Asian Pears – small but flavorful!
  • Basil (!)
  • Cabbage
  • Carrots
  • Collards
  • Cooking Greens
  • Cucumbers – picklers, slicers, and lemons!
  • Green Peppers
  • Kale
  • Potatoes – fingerlings and all blues
  • Summer Squash
  • Tomatoes – small slicers on the vine and saladettes mostly

We’re a little late letting you know, but we are indeed headed to Market today.  The weather folks are predicting a fantastic weekend and hopefully you’re planning to spend a slice of it at the Market.  Fall is in the air though, and we’re bringing some happy greens and staples like carrots and potatoes for your roasting pleasure.  We’ve been busy of late seeding the last of our overwintering crops and beginning to set up a storage cooler in the barn amongst a million other catch-up projects.  We’re looking forward to a winter full of actual catch-up, while our potatoes, apples, and winter squash hide out in their new storage cooler home.  For now, we hope you have a fabulous weekend enjoying the late summer warmth.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {august 25}

Hello from Pitchfork & Crow ~

We’re headed to the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples – we’re calling them Gravensteins, you can just call them tasty!
  • Asian Pears – small but flavorful!
  • Basil (!)
  • Cabbage – including savoy and reds
  • Cucumbers – picklers, slicers, and lemons!
  • Green Beans – Blue Lake pole beans – fewer strings for your snapping pleasure
  • Head Lettuce – romaine and butterhead
  • Peppers – green bells, jalapenos, shishitos and larger padrones
  • Potatoes – fingerlings and all blues this week
  • Salad Mix
  • Summer Squash
  • Tomatillos
  • Tomatoes – heirloom slicers and saladettes mostly

Unprecedented since April, but we’re making a Saturday Market showing three weeks in a row!  We’re even bringing fun summer-time crops such as basil and lots of tomatoes for this last week of August.  The apples and Asian pears are also delicious and abundant!  This week has been our first focused harvest week of the year at the farm and our cooler is filling up with storage crops such as apples and potatoes. Come down to the Market and help us celebrate the abundance of tasty, organic produce that’s available this season.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {august 18}

Hello from Pitchfork & Crow ~

We’re harvesting for the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples – some yellow transparents and an early red variety too
  • Broccoli – just a bit this week
  • Cabbage – 5 varieties including our first ever Napa cabbage!
  • Carrots
  • Chard
  • Cooking Greens
  • Cucumbers – picklers, slicers, and lemons!
  • Dill
  • Head Lettuce
  • Kale
  • Kohlrabi
  • Peppers
  • Salad Mix
  • Summer Squash
  • Tomatoes

It’s true, we’re headed to Market tomorrow!  Our summer crops are really starting to come on and we’re excited to be able to share  veggies with you two weeks in a row.  The heat has been mostly good for the crops at the farm and we’re especially thankful for the irrigation pipe purchases we made earlier this year.  Jeff hasn’t had to spend his days hauling pipe from one end of the farm to the other and the vegetables are getting watered enough to make it through the heat of summer.  The weather folks say it will be somewhat cooler tomorrow.  Of course the veggies are always happiest in the morning so we suggest heading down before they wilt, or before you wilt.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {august 11}

Hello from Pitchfork & Crow ~

We’re all set for the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Apples – yellow transparents and an early red variety too
  • Broccoli – just a bit this week
  • Cabbage – 5 varieties including our first ever Napa cabbage!
  • Carrots
  • Chard
  • Cilantro
  • Cooking Greens
  • Cucumbers – picklers, slicers, and lemons!
  • Head Lettuce
  • Kale
  • Kohlrabi
  • Salad Mix
  • Summer Squash

We apologize for the late notice, but we are indeed headed to Market tomorrow morning!  It’s been a busy week keeping things well irrigated during what may have been our summer high temps for the year.  We’ve also been busy planting the last big push of transplants of this season for overwintering crops including kale, cabbage, cauliflower, broccoli, and onions.  And of course the tractor cultivating, hoeing, and hand weeding has continued as always.  We’re glad to be headed back to Market after a week off.

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett

this week at market {july 28}

Hello from Pitchfork & Crow ~

We’re headed out to harvest for the Salem Saturday Market!  Here’s a selection of what we’ll be bringing to market:

  • Bunching Onions
  • Cabbage
  • Chard
  • Collards
  • Cooking Greens
  • Head Lettuce
  • Kale
  • Peas
  • Salad Mix
  • Summer Squash
  • Tomatillos
  • Tomatoes – maybe a few!

You read that right.  We’re headed to market this week.  Hopefully you’ll make it down our way and say hi!

The big news in our neck of the woods is that we bought the farm yesterday!  It’s been a long process with loads of paperwork and negotiations and more paperwork and we’re glad to have it behind us.  Now we can focus on continuing to improve the land and enjoying a little farm stability.  We have a long list of projects that have been on hold until the purchase was final.  We’re looking forward to diving in and really making this place our farm home.  Come help us celebrate with a great day at market!

We hope to see you Saturday sometime between 9am and 3pm.  You can find us at the Salem Saturday Market near the intersection of Winter and Union streets in downtown Salem.

Thanks!
Carri Heisler and Jeff Bramlett