Summer CSA Share – #3

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

  • Mixed Spinach
  • Hakurei Salad Turnips – These mild turnips are excellent raw in salads!
  • New Potatoes – Freshly dug potatoes, so new they don’t have skins yet!  Eat them up soon as new potatoes don’t store as well as mature fully-skinned potatoes.
  • Broccoli or Cauliflower
  • Butterhead Lettuce
  • Mayan Jaguar Romaine Lettuce
  • Fava Beans – Ahh, the amazingness that is the fava bean.  We enjoy them  most shelled and then popped out of their inner skin.  Although they take a little extra prep time, the buttery beans are worth the effort!  No time for shelling?  Try grilling the whole pod.
  • Red Scallions
  • Mixed Kabocha Winter Squash – The very last of last fall’s winter squash this week.

baby bartlett pear (left) and the winter squash field (right)

The arrival of the solstice on Thursday marks the official beginning of summer.  The days have been lengthening since the spring equinox and now we’ve made it to the longest day of the year.  Days will slowly get shorter from here on out, making life wrangling crops a little easier.    Much of the work of the season has been done and now tasks begin to shift more to maintenance mode.  Although planting will continue, mostly for overwintering crops, the majority of the season-long crops have found their home in the fields.

new potatoes (left) and this past week’s planting efforts (right)

This past week was a busy one.  After the vegetable distributions early in the week, it was on to sowing the next round of seeds including sweet corn, fall brassicas (broccoli, cabbage, cauliflower), and herbs like basil and parsley.  Then I planted out the third succession of brassicas and lettuce into the field.  Luckily while I was still focused on the CSA harvest Jeff had offered to till the beds early last week after the big rains before they dried out too much, so they were ready for planting Thursday.  It was back to weeding on Friday.  I was happy to find time to clean up the newest corn plantings.  I also uncovered the winter squash and finally cleaned up the paths before the squash plants close in too much, making weeding much more difficult.  More of the same on tap this week.

forest service cabin at Hawk Mountain (left) and Mt. Jefferson from the trail (right)

We’ve been trying to get off the farm more this early season.  In the past it was rare to take a full day off and although it hasn’t happened every week, Jeff’s work schedule has made taking advantage of weekends much easier.  This past Saturday we went on a hike to a former fire lookout site on Hawk Mountain up past Breitenbush outside of Detroit.  It was a lovely day in the woods, despite the threatening thunderstorms.  We’re looking forward to more fun on and off the farm as the summer sets in.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Fava Beans with Red Onion and Mint

  • 3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
  • 1 teaspoon plus 2 tablespoons olive oil, divided
  • 2 medium red onions, chopped
  • Fine sea salt
  • Generous handful of mint, roughly chopped (about 1/2 cup)

Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.

Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

Cooks’ note:
Fava beans can be shelled and peeled (but not cooked) 1 day ahead and chilled, covered.

Potato and Romaine Salad with Creamy Dijon Dressing

For dressing

  • 3 tablespoon Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 1/4 cups olive oil
  • 2 tablespoons chilled whipping cream
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 1 tablespoon chopped fresh parsley

For salad

  • 2 pounds red-skinned potatoes
  • 5 tablespoons cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 large head romaine lettuce, coarsely chopped
  • 2 tablespoons drained capers

Make dressing:

Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)

Make salad:

Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)

Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

From Epicurious via Bon Appétit,


Kabocha Squash and Pork Stir-Fry

  • 2 cups (1-inch pieces) peeled kabocha squash
  • 2 tablespoons vegetable oil, divided
  • 8 ounces pork sausage, casing removed
  • 2 scallions, chopped
  • 2 garlic cloves, chopped
  • 1 serrano chile, sliced
  • 2 teaspoons grated peeled ginger
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Crushed salted, roasted peanuts and chopped cilantro (for serving)

Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

Serve stir-fry topped with peanuts and cilantro.

From Epicurious via Bon Appétit by Chris Morocco,



Summer CSA Share – #2

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

  • Mixed Spinach
  • Hakurei Salad Turnips – These mild turnips are excellent raw in salads!
  • Kohlrabi – A versatile vegetable that can be eaten raw or cooked. Check out the pickle recipe at the bottom of the newsletter.
  • Carrots
  • Broccoli
  • Red Ursa Kale
  • Leeks Scapes – If left on the leeks, these stalks would eventually form flowers and seed.  Harvested at the scape stage they are a delicious spring treat that you can chop up and use just like you would onions or leeks.
  • Sugar Snap Peas
  • Spaghetti Squash – More of last fall’s winter squash on tap this week.

June spinach! (left) and organic inspection day, complete with seeds and farm notebooks and digital records for reviewing plus plenty of coffee (right)

Hopefully your first week with the CSA was successful!  It was fun to see everyone last week at the pick-ups and to get this show on the road after so many months of planning and planting.  When it came time to put this newsletter together, I realized I didn’t have many photos from the past week, but it was another busy one here on the farm.

After harvest and distribution early in the week, it was time for our annual organic inspection on Thursday.  That means four hours of reviewing all the farm records including planting, seed purchasing, ground work, and fertilizing and a farm tour.  We went through the records and traced a crop (radishes this year) from the seed purchase in February to sowing in early May to harvest last week.  We also used the records to trace our organic fertilizer use from purchase to spreading in the field.  I was thankful for accurate records and systems that we’d put into place in years past!  I always look forward to the opportunity to have our records and systems reviewed by a third party and it was another successful inspection.

This weekend’s rain was a welcome change after not having any precipitation for weeks.  I definitely appreciated nature’s willingness to help get the farm caught up on irrigation.  I think we ended up getting around an inch and a quarter overall.  I’ll take it!  Rainy days are good for getting the next round of transplants started and catching up on paperwork.  Now it’s back to the fields!  The next succession of broccoli and cauliflower plus the Brussels sprouts are ready to find a home in the ground this week.  And this is the weediest time of the season, as we head toward the summer solstice and the days are still getting longer.  I see some cultivating in my future!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Sugar Snap Peas and Pasta

  • 1 lb sugar snap peas, trimmed and strings discarded
  • 1 lb penne
  • 1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.

Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.

Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

From Epicurious via Gourmet,


Kohlrabi Pickles with Chile Oil

  • 1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise
  • 1 teaspoon kosher salt
  • 1 garlic clove, finely grated
  • 2 tablespoons coarsely chopped cilantro
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons chile oil
  • 1 teaspoon finely grated lime zest
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil

Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes. Drain, then toss in a clean large bowl with garlic, cilantro, vinegar, chile oil, lime zest, lime juice, sesame seeds, fish sauce, sugar, and sesame oil to combine.

From Epicurious via Bon Appétit by Andy Baraghani,


Spaghetti Squash Fritters

  • 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
  • 1/3 cup arrowroot starch/flour
  • 1/2 teaspoon salt
  • 1 green onion, sliced (try the leek scapes here)
  • 4 slices bacon, cooked and crumbled
  • 3 large eggs
  • 1 to 2 tablespoons coconut oil or cooking fat of your choice

Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.

Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.

Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.

Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.

When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.

From Epicurious via Weeknight Paleo by Julie Mayfield & Charles Mayfield,



Summer CSA Share – #1

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

  • Mixed Spinach
  • French Breakfast Radishes
  • Butterhead Lettuce
  • Yellow Onions – These are the last of the 2017 storage onions.  Use them up soon!
  • Broccoli
  • Red Ursa Kale
  • Leeks – Some of these leeks include the scape in the center as they are beginning to go to seed.  The scape is a tasty spring treat that you can eat, preparing like the rest of the leek.
  • Sugar Snap Peas
  • Butternut Winter Squash – Some of the winter squash has been stored well enough to keep enjoying it into the spring.  The flavor of this butternut is amazing!
  • Tomato Plants – Although our tomatoes have been in the ground for over a month, I potted up the extras and they’ll be available at this week’s pick-up.

early season irrigating (left) and snap pea progress (right)

Welcome to the ninth season of the Pitchfork & Crow Summer CSA!  We’re  so glad you’ve decided to join us for the next 25 weeks of eating seasonally.  We’re excited to welcome back returning members and to welcome several new members to the group.

Most of you know we’ve scaled back the CSA this season, as Jeff has taken an off-farm job.  Although he’s been helping out on the farm some, you won’t be seeing him at pick-ups this year as he’ll be at work.  I’m looking forward to getting back into the swing of pick-ups and seeing everyone each week.

Everyone should have received an email from us this past week with a link to the CSA Member Resources page where you’ll find CSA member details, tips, and important dates, including those for this season’s upcoming on-farm events.  Please be sure to add those dates to your calendar for future reference.  Also, be sure to let us know if you didn’t receive the reminder email and we’ll get you added to the list.

Jeff’s been helping out by driving the the tractor and water wheel transplanter (left) and freshly cultivated crops (right)

In future newsletters I’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown.  I’ll also always include a few recipes for combinations of that week’s share items.  You can find this week’s recipes at the bottom of this post.

Looking for more recipe suggestions? 

  • Check out the archive of recipes on our Recipe page.
  • Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
  • Even more recipes plus storage information and more over on the P&C CSA Member App/Website.  You can find all the details the CSA Member App page.

That’s us! (left) and a frog friend (right)

As we begin the Summer CSA season, we hope you’re excited for the adventure ahead.  The greens of spring will inevitably give way to the fruits of summer over time, and hopefully we’ll have a few surprises along the way.  Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically!

Let’s get this season started!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Sauteed Radishes and Sugar Snap Peas

  • 3 1/2 pounds sugar snap peas, strings removed
  • 6 tablespoons (3/4 stick) butter
  • 20 radishes (from 2 bunches), sliced 1/8 inch thick

Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.

Transfer vegetables to bowl; serve.

From Epicurious via Bon Appétit,


Leek, Potato, and Sausage Soup

  • 1/4 teaspoon cuminseed
  • 1/4 teaspoon caraway seeds
  • the white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
  • 1 tablespoon unsalted butter
  • 2 cups low-salt chicken broth
  • 1 small boiling potato (about 1/4 pound)
  • 1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
  • 1 tablespoon heavy cream
  • 1/4 cup thinly sliced fresh spinach leaves (about 4)

In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.

From Epicurious via Gourmet,


Butternut Squash and Kale Strata with Multigrain Bread

2 1/2 tbsp. unsalted butter
2 lb. butternut squash
1/4 c. extra-virgin olive oil
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 1/2 medium onions
1/2 small onion
3/4 lb. kale
2 clove garlic
1 pinch crushed red pepper
2 tsp. finely chopped thyme
1/4 c. all-purpose flour
2 1/2 c. milk
1 c. heavy cream
1/2 c. Crème fraîche
1 tsp. sugar
8 large eggs
1 lb. multigrain baguette
c. Parmigiano-Reggiano cheese
  • Preheat oven to 425 degrees F and butter a 9- by- 13-inch baking dish. On a rimmed baking sheet, toss squash with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until squash is just tender. Reduce oven temperature to 325 degrees F.
  • Meanwhile, in a large skillet, heat 2 tablespoons of oil. Add sliced onions, season with salt, and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape onions into a bowl.
  • In same skillet, heat remaining 1 tablespoon of olive oil until shimmering. Add kale, garlic, crushed red pepper, and 1 teaspoon of thyme and season with salt. Cook over moderately high heat, tossing, until kale is wilted and just tender, about 5 minutes. Scrape kale into bowl with cooked onions.
  • In a medium saucepan, melt 2 1/2 tablespoons of butter. Add chopped onion and remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from heat and whisk in cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper, and remaining 1 1/2 cups of milk. Let béchamel cool.
  • Beat eggs into cooled béchamel in saucepan. Pour into a bowl, add bread and vegetables, and mix well. Pour strata mixture into prepared baking dish and let stand for 30 minutes, pressing down bread occasionally.
  • Bake strata for 55 minutes to 1 hour, until almost set. Increase oven temperature to 475 degrees F. Sprinkle Parmigiano on strata and bake for about 10 minutes more, until top is lightly browned. Let strata stand for 15 minutes before serving.

From Delish,



2018 P&C Farm Update

Hello Farm Friends!

Our final summer share back in November feels like a lifetime ago. The past couple of months have flown by in a blur as Jeff and I have found our footing outside the routine of the CSA. When we last left off we were working towards selling the farm and moving on to non-farming lives, but it turns out we weren’t quite finished with this place yet.

So, without a Winter CSA to schedule our time (and pay the bills) what have we been up to of late? Just after Thanksgiving we decided to take the farm off the market, only days before the first legitimate offer was made through our realtor. Despite the amazing offer, we decided to stick with our decision to hang-on to the property until we’d worked out our plans for the future. December was full of fun hiking adventures and spending time together outside of farming, a whole new reality.

I’ve been working part-time for our friends out at Adaptive Seeds helping clean seed last fall and now packing seed for sale. It’s been fun participating in the other side of the seed world, and I get a little thrill each time one of the seed lots we grew comes up on my list for packing. Jeff was hired on at Entek, a local Lebanon manufacturing company with global reach, and he’s been learning all sorts of new machinery assembly skills that have already come in handy when working on truck and tractor repairs. His favorite parts of the new gig are getting off work at 3:30pm and having a regular paycheck. Can’t argue with that!

As farm planning season sets in, I’ve been feeling the pull of farming. Given our decision to keep the farm for the time being, I’ve decided to undertake a small CSA this upcoming season. Jeff will be keeping his job, though he may help with some field work at times, and I’ll be farming mostly solo at first with the goal of hiring on labor as the season progresses and finances even out.  I’ll be focusing on the Salem area initially, but hope to get a farm stand together for local folks to purchase directly from the farm in the near future.

Big things are in store for this upcoming year.  We recently received a conditional use permit from Linn County to build a house on the farm and we’re reviewing our options and next steps.  We’re settling into the new routines of work and life and are ready to tackle the changes ahead.  As I look forward to the farming season, and begin to put plans in place, I’m nervous about taking on the challenge of the CSA without Jeff always by my side, but also excited to return to growing food for this community.  It will be hard work, but I’m hoping I’ve learned some things over the past nine years and that this tenth farming season will be a successful adventure.

Shoot us an email at if you have any questions about the farm and the farm’s future.  Head on over to the Summer CSA page to get all the updated program details, and think about joining me on the summer/fall vegetable adventure ahead!

– Carri & Jeff

Summer CSA Share – #27

Welcome to the 27th and final share of the Pitchfork & Crow CSA!  Here’s what’s in the share this week:

  • Celeriac
  • Brussels Sprouts
  • Potatoes
  • Carrots
  • Parsnips
  • Garlic
  • Lacinato Kale
  • Sage
  • Yellow Onions
  • Butternut Winter Squash
  • Pie Pumpkin
  • Corn Flour or Polenta

Somehow we’ve arrived at the final share of the season, and the very last CSA share of Pitchfork & Crow.  It’s been a wild ride these past nine years, and past eight years with the CSA.  We’ve made countless new friendships, grown thousands of pounds of food, and done our very best to figure out the mysteries of agriculture.  If I’ve done my math correctly, this marks our 274th CSA share.  Two hundred and seventy-four CSA harvests and distributions. No wonder I feel tired.

Five members have been with us all eight years of the CSA, and another five have been with us since year two.  We’ve had 295 members come and go, or stay on, over the full eight years.  We’ve seen kids grow up and get born.  We’ve seen friendships between members fostered.  We’ve attended one member’s funeral and one member’s wedding.  We created a community around this farm thanks to your support.

I feel like there are no words to express my gratitude to all of our current and former CSA members in this moment.  You bought into our ideas before there was proof, and you continued to believe in us even when we faltered.  We thank you for that.  Please take that support to other local farmers who continue the good fight to bring you real food.  One last time, thank you for all of your support.  We really, truly could not have done this without you.

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Carol Deppe’s Cornbread Recipe

1 c water
¼ c ghee or butter
5/8 t salt
2 Large eggs
2 c corn flour
2 t baking powder

Preheat oven to 450 with rack at lowest setting. Grind 1 heaping cup flour corn. Put 2/3 c in large metal bowl; put the rest in smaller metal bowl and whisk with baking powder. Put water, ghee and salt in pot on stove on high, covered. Put small skillet in oven. Scramble the eggs in a small bowl. When water boils and ghee melts, pour this into large metal bowl with the 2/3 c corn flour and whisk. Let sit 1 minute. Then whisk in the eggs. Then take skillet out of oven. Add the corn flour/baking powder mix to big bowl and whisk together quickly (2 seconds), then immediately pour into hot skillet, quickly smooth it flat and return to oven (bottom rack). Bake for 15 minutes. Invert skillet over cooling rack and bread will fall out. Cool 10-20 minutes, then slice and eat. Keep at room temp for 3 days or in fridge for a week. Heat in steam oven before eating.

From Living Earth Farm’s website via Carol Deppe,


Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

  • 3 tablespoons olive oil, plus more for brushing
  • 2 medium red onions, finely chopped
  • 1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
  • 1 1/2 teaspoons chopped thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
  • 2 large eggs, beaten to blend
  • 3 ounces Parmesan, grated
  • 1 teaspoon finely grated lemon zest
  • Kosher salt, freshly ground pepper
  • 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
  • 4 ounces fresh goat cheese or feta, crumbled

Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.

Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.

Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.

Do Ahead

Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

From Epicurous via by Anna Jones,


Roasted Celery Root, Red Onions, Mushrooms, and Sage

  • 3 medium red onions (about 1 1/2 pounds total)
  • 3 pounds celery root (sometimes called celeriac)
  • 5 tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1 pound small white mushrooms
  • 1/2 pound assorted fresh exotic mushrooms such as chanterelles and Portobellos
  • 3 tablespoons chopped fresh sage leaves

Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.

In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.

Season vegetables with salt and pepper.

From Epicurous via ,




Summer CSA Share – #26

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

P&C Pork Combo Packs –  We didn’t sell all of the available pork last month, so now you’ve got a second chance to buy P&C pork, this time in smaller quantities!  We’ve put together two sizes of combo packs that include bacon, sausage, pork chops, and roasts.  Click here for all the details and send us an email at if you’d like to buy a combo pack.

Somehow we’ve made it to the penultimate share of the season, and of the farm.  Just one more share to harvest and distribute before we end the CSA chapter of Pitchfork & Crow.  Admittedly it’s bittersweet, all these endings.  I’ve been trying to be “present” and “in the moment” for these final days in this work.  Although I still do not know what the future holds next, I know it could never be as fulfilling and tiring and all-consuming as farming has been.

This week’s stormy weather has felt like the perfect accompaniment to this time on the farm.  Gorgeous sunshine one minute, dark rain clouds the next, and gusts of wind that could knock you over.  As the winter looms ahead with its long dark nights and unpredictable weather, this feels like the right time to be wrapping up loose ends and hunkering down for a bit as we contemplate what’s next.

As we plan for the final share, we want to make sure you know we’re offering up custom bulk harvests.  Need more squash for the winter months?  Looking for vegetables for your Thanksgiving meal?  Click here to check out the details.  We’ll have orders at next week’s CSA pick-up and local Lebanon folks will need to pick-up at the farm.  Please note that orders must be emailed to us by Sunday Nov. 19th.

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

Your farmers,
Carri Heisler and Jeff Bramlett


Here are a few recipes to get you inspired:

Very Versatile Baked Beans with Cabbage

  • 1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained
  • 11 garlic cloves, 5 smashed, 6 sliced
  • 3 bay leaves
  • 6 Tbsp. olive oil, divided
  • Kosher salt
  • 2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)
  • Pinch of red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 medium head savoy cabbage, cored, cubed (about 8 cups)
  • 1 (28-ounce) can whole tomatoes
  • 1 bunch parsley, dill, or cilantro, finely chopped

Cover beans, smashed garlic, and bay leaves with about 1″ water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.

Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.

Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15–30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.

From Epicurous by Lukas Volger,


Winter Squash Mash

  • Nonstick vegetable oil spray
  • 2 tablespoons olive oil
  • 1 2 3/4- to 3-pound kabocha squash, halved crosswise, seeded
  • 6 tablespoons (3/4 stick) butter
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons chopped fresh thyme
  • 1 cup (or more) low-salt chicken broth
  • 3 tablespoons chopped fresh parsley, divided

Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.

Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)

Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.

From Epicurous via ,


Seared Rainbow Chard with Leeks

  • 2 (1-lb) bunches rainbow chard or red and green Swiss chard
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
  • 3/4 teaspoon fine sea salt

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

From Epicurous via ,




Summer CSA Share – #25

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

  • Parsnips
  • Brussels Sprouts
  • Popcorn – You can knock the kernels off the cob and into a paper bag and pop this in the microwave.  We’ve had fun watching them pop on the cob too!  Most often we’ll use these directions and pop it on the stovetop.
  • 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.
  • Broccoli Side Shoots
  • Garlic
  • Superschmelz Kohlrabi This variety description says it all.
  • Collards
  • Onion
  • Poblano Peppers
  • Candystick Delicata Winter Squash

P&C Pork Combo Packs –  We didn’t sell all of the available pork last month, so now you’ve got a second chance to buy P&C pork, this time in smaller quantities!  We’ve put together two sizes of combo packs that include bacon, sausage, pork chops, and roasts.  Click here for all the details and send us an email at if you’d like to buy a combo pack.

I came across a note yesterday where I had written “Nov. 5th – 10 hours of daylight”.  Given that it was the sixth of November, the scribbled message caught my eye.  What had I missed?  But quickly realized I hadn’t missed anything, it had just begun.  The winter gardening guru Eliot Coleman calls it the Persephone days, when the daylight drops below 10 hours a day and most plants stop actively growing.  There are variations on the story of Persephone, but she is definitely associated with the seasonal cycles of life and death.  These dark days are representative of her time in the underworld.  Quite a dramatic name for a phenomenon most of us don’t readily recognize.

The implications of days with less than 10 hours of daylight are clear when you’re striving to grow plants through the winter months of course.  For us November 5th marks the day we should have had our winter crops grown to the appropriate overwintering stage.  The winter radishes and cabbages should be fully grown, the overwintering cauliflower should be large enough to fully mature come spring but not so large that the plants succumb to the winter weather ahead.  It’s amazing what we can grow through the winter months here in our generally mild climate.  Given a little forethought and the right varieties for cold weather growing, we can eat locally and seasonally right through the Persephone days.

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:

Citrus Collards with Raisins Redux

Coarse sea salt
2 large bunches collard greens, ribs removed, cut into a Chiffonade, rinsed and drained
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2/3 cup raisins
1/3 cup freshly squeezed orange juice

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoons salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)

From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, Bryant Terry

Also available here:


Parsnip Puree with Sauteed Brussels Sprouts

  • 3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
  • 3/4 stick unsalted butter, cut into pieces
  • 1 1/2 cups whole milk
  • 10 ounces Brussels sprouts
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons water

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.

Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

From Epicurous via by Shelley Wiseman,


Shaved Kohlrabi with Apple and Hazelnuts

  • 1/2 cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • 1/2 cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

From Epicurous via by Ignacio Mattos,



Summer CSA Share – #24

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

  • Leeks
  • Carrots
  • Potatoes
  • Celeriac (aka Celery Root)
  • Broccoli
  • Garlic
  • Radishes
  • Mixed Sweet Peppers
  • Savoy Cabbage
  • Mixed Tomatoes
  • Black Futsu Winter Squash – A rare Japanese squash variety related to butternut, black futsu stores well and is versatile in use, even being delicious when cut thin and eaten raw or pickled.
  • Eastern Rise Winter Squash – An orange kabocha variety with a sweet, nutty flavor.

Happy Halloween!  It’s officially the season of foggy mornings, amazingly colorful trees, and (my favorite) pumpkins!  I’ve long been a sucker for a good carving jack and through our farming years I’ve come to love their kin, the winter squash, just as much.  You may have noticed our fondness for winter squash as so many different varieties have been showing up in your shares these past few weeks.  With no winter CSA on the horizon, we’ve been loading you up with a sampling of all the 15+ winter squash varieties we grew this season.  Hopefully you’re enjoying the breadth of squash options, though if you’re not quite keeping up you’re in luck as most varieties will also store into the new year.

This year we changed up several of our variety selections to include more dependable and high yielding hybrids based on research out of OSU on winter squash yield and storage variables.  We decreased the number of beds of squash we grew this year, but had solid harvest numbers.  With so many winter squash varieties available on the market, it’s been nice to have some research to guide our decision making process.  This year we grew multiple varieties of spaghetti, butternut, acorn, kabocha, and pie pumpkins.  It’s always been a challenge to narrow down the specific varieties come planning and seed ordering time, and having some data to back up those decisions this year was helpful.

We’ve got a few more winter squash varieties headed your way in the next three weeks before the season ends culminating with pie pumpkins for your Thanksgiving pies!

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:

Potato, Green Cabbage, and Leek Soup with Lemon Creme Fraiche

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

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

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

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

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

From Epicurous via by Maria Helm Sinskey,


Potato & Celery Root Gratin with Leeks

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

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

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

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

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

From Epicurous via by Susan Spungen,


Roasted Oysters with Pickled Radishes, Carrots, and Celery Root

For the Oysters:

  • 1 1/2 tablespoons olive oil
  • 1/4 cup minced leek (white part)
  • 1 shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper
  • 6 tablespoons (3/4 stick) unsalted butter, cubed
  • 20 oysters on the half shell (detached from the bottom shells)

For the pickled radishes etc:

  • 1/2 cup minced radishes
  • 1/2 cup minced carrot
  • 1/2 cup minced celery root
  • 3/4 cup rice vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt

For the dish:

  • 5 cups rock salt
  • 1/4 cup pickled radishes, carrots, and celery root
  • 2 tablespoons minced chives

For the Pickled radishes etc:

Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.

Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.

For the Oysters:

In a medium skillet, heat the oil over medium-low-heat. Add the leek, shallot and garlic and cook until soft, about 7 minutes. Season with salt and pepper and set aside to cool. Meanwhile, make the brown butter. In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes. Set aside to cool.

Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.

To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices. With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top. Drizzle with a little brown butter.

Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes. Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.

From Epicurous via The Gramercy Tavern Cookbook by Michael Anthony,



Summer CSA Share – #23

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

  • Rutabaga – One of the oft overlooked roots, rutabagas offer a pleasantly pungent addition to roasted vegetables, mashed potatoes, and soups.
  • Carrots
  • Elephant Garlic – Don’t let the large bulbs scare you!  Elephant garlic is related to leeks and has a similarly mild allium flavor.
  • Green Curly Kale
  • Broccoli
  • Yellow Onion
  • Bora King Radishes – It’s fall radish season!  Don’t overlook the greens on these, treat them like mustard greens.
  • Peppers
  • Cauliflower
  • Mixed Tomatoes – mixed pints
  • Celery
  • Festival Acorn Squash
  • Winter Sweet Winter Squash – a drier fleshed kabocha type that stores well, perhaps even improving in flavor over time.
  • Mixed Dry Beans – You’ll want to soak these beans to let any debris and immature beans float to the surface for removal.

The past couple of weeks I’ve been spending a couple of days helping out at our friend’s seed farm.  They grow a huge diversity of seeds that run the gamut from flowers to vegetables and sell them through their seed company, Adaptive Seeds.  It’s been a nice diversion from the work of wrapping up our own season and I think I’ve even proved useful at times.

This is a busy time of year in the seed production world as many season-long crops are just now ready for seed processing.  We’ve grown a handful of varieties for them on our farm over the past several years so I have some experience cleaning seed, but it’s been enjoyable to see how they tackle the work.  Each crop takes a slightly different strategy, a slightly different combination of threshing, screening, and winnowing tactics. The large podded bean seeds drop readily into the bucket while their dry pods fly away in the fan breeze.  The tiny, lightweight lettuce seeds require less of a breeze during winnowing in front of the fan.  They also amazingly sort out by weight with the heaviest and most viable seeds dropping into the bucket and the immature seeds drifting further away.  It’s been nice to learn tips from these folks who have cleaned so much seed, and also to do this work with the proper tools.  They’re set up for it, whereas I always had to spend some time constructing a work station and remembering the best practices.

This week we’re including dry beans in the share.  Jeff has taken on the winnowing job and you can imagine him standing in front a box fan, pouring beans into the wind, watching the chaff separate off as the beans plunk into the bucket below.

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:

Rutabagas with Caramelized Onions

  • 8 tablespoons (1 stick) butter
  • 1 3/4 pounds onions, halved, thinly sliced
  • 2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
  • 2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

From Epicurous via ,


Winter Squash and Chicken Stew with Indian Spices

  • 2 teaspoons olive oil
  • 6 chicken thighs, skin removed
  • 1 1/3 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups 1-inch pieces peeled butternut or acorn squash
  • 2 cups 1-inch pieces peeled russet potatoes
  • 1 cup canned low-salt chicken broth
  • 1 14 1/2- to 16-ounce can diced tomatoes with liquid
  • 2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

From Epicurous via ,


Vinegar-Marinated Chicken with Buttered Greens and Radishes

  • 2 pounds skin-on bone-in chicken thighs
  • Kosher salt, freshly ground pepper
  • 1/4 cup plus 1 tablespoon distilled white vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 8 radishes, quartered, halved if small
  • 1 bunch mustard greens, leaves torn (or try kale and radish greens)
  • 4 tablespoons tarragon leaves, divided

Season chicken with salt and pepper and place in a large baking dish. Pour 1/4 cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

Preheat oven to 400°F. Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10–12 minutes.

Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine.

Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.

From Epicurous via



Summer CSA Share – #22

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

  • Kohlrabi
  • Beets
  • Leeks
  • Arugula & Mizuna & Romaine Mix
  • Broccoli
  • Garlic
  • Carola Yellow Potatoes
  • Liebesapfel Sweet Pimento Peppers
  • Cauliflower
  • Mixed Tomatoes – slicers and mixed pints
  • Parsley
  • Spaghetti Squash

Last Chance for P&C Pork Halves! – We’re selling halves of pork that will be ready for pick-up in a couple of weeks.  The on-farm slaughter happened this morning and we’re giving buyer’s names to the butcher tomorrow.  If you think you might be interested, check out the details here and send us an email if you’d like to buy a half ASAP.

As we announced last week, we’ve made the big decision to step away from farming and sell the farm.  As we wrap up these last weeks of the CSA season we’re also working on wrapping up our lives here on the farm and are focused on the transition of finding the next owner and making the decisions about where we’re headed next.  It’s a bittersweet process of endings and beginnings.  This moody October weather feels fitting for this moment, with the interspersed dense foggy mornings, days of gorgeous fall sunshine, and rainstorms rolling through.

This is the time of year that we would generally be putting the farm to bed, preparing for the coming winter months, and finishing up the planting season with garlic for next year.  Now we find ourselves doing things for the last time.  Our last winter squash harvest, our final seeding of cover crop on open ground, the last of the transplanting.  Admittedly it’s a little surreal to look around at winter crops, not knowing who might be harvesting the purple sprouting broccoli next spring, or if it will even be harvested or just tilled under.  There’s a mix of the things we won’t miss, like the obnoxious turnip weed in the back field, and the things I realize I’ve taken for granted, like having tools and ladders whenever we needed them.  This was a big week as we put the farm up for sale.  It’s really happening.  Now to try our hardest to enjoy these final weeks of the CSA season and our time as your farmers!

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 Cauliflower with Lemon-Parsley Dressing

  • 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

From Epicurous via ,


Italian Parsley and Beet Salad

  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
  • 1/4 small red onion
  • 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
  • Equipment: an adjustable-blade slicer
  • Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Trim beets, leaving 1 inch of stems attached, then peel.

Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.

Thinly slice onion with slicer.

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.

Toss again and season with salt and pepper before serving drizzled with additional oil.

From Epicurous via ,


Spaghetti Squash with Moroccan Spices

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.

Cook’s note:
•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.