Summer CSA Share – #25

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

  • Purple Brussels Sprouts
  • Leeks
  • German Butterball Potatoes
  • Mustard Greens
  • Lacinato Kale
  • Celeriac – aka celery root, a tasty cousin of celery that tastes like celery with the rooty goodness of a potato.
  • Red Ripe Poblano Peppers
  • Parsley
  • Yellow Onions
  • Butternut Winter Squash
  • Pie Pumpkin
  • Corn Flour or Polenta – We grow Cascade Ruby Gold Flint Corn, which is a fabulous locally bred dry corn that turns into half flour and half polenta when ground up.  We use the corn flour in any recipe that calls for corn flour or cornmeal.  We cook the polenta just like rice.

With this 25th share of the season we’re wrapping it up for the Summer CSA! That’s six months of local, organic vegetables we’ve eaten through together!  I sincerely hope that you’ve enjoyed this season as a CSA member as much as I have as your farmer.  I can’t say it enough, that this wouldn’t be possible without you guys!

Back in January I kicked off this growing season with my fingers crossed, hoping for the best weather possible, for the renewed support of our members, and for the strength to carry the farm through a season with my own wits.  Now that I’m on the flip side of the season reflecting back, I realize how lucky I was with this farming season.  The weather cooperated at every turn.  I couldn’t have asked for a better group of stalwart CSA members.  Most surprising to me: I successfully planned and executed a mostly solo CSA season for 53 shares!  I planted the seeds, transplanted the starts, tilled the soil, spread the amendments, irrigated, cultivated, harvested, distributed the vegetables, kept the accounting in order, bought the supplies, paid the bills, wrote the newsletters…and did it all again and again.  I guess I’d learned something about farming over these past ten years.  Of course I wish there had been more carrots, and melons, and celery.  But gosh there were a lot of other vegetables to share with you all!

Perhaps most exciting of all is that, though I’m looking forward to a break before the Winter CSA begins, I’m also looking forward to next year’s main season!  I think we’ve got some fun things on the horizon for the CSA and the farm and I’m ready to get into hashing out those details.  Stay tuned for CSA updates in January as we embark on a new season.  Hopefully you’ll consider joining us for the tenth P&C CSA season in 2019!

Enjoy the vegetables and happy Thanksgiving! We’ll see Winter CSA members in a month!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Risotto with Butternut Squash and Leeks

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

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

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

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

From Epicurious.com via Bon Appétit by Bread and Ink Cafe, https://www.epicurious.com/recipes/food/views/risotto-with-butternut-squash-and-leeks-102617

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Mixed-Greens and Sausage Soup with Cornmeal Dumplings

Dumplings:

  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 1/2 tablespoons butter, melted
  • 1/2 cup chopped green onions

Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 4 large garlic cloves, pressed
  • 4 Turkish bay leaves
  • 1 tablespoon chopped fresh thyme
  • 1 pound andouille sausages, sliced into 1/4-inch-thick rounds
  • 6 cups low-salt chicken broth
  • 2 14.5-ounce cans diced tomatoes in juice
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon ground allspice
  • 1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)

For dumplings:

Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For soup:

Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.

Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.

From Epicurious.com via Bon Appétit by Melissa Clark, https://www.epicurious.com/recipes/food/views/mixed-greens-and-sausage-soup-with-cornmeal-dumplings-362971

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Celery Root and Pecan Salad

  • 1 cup pecan halves (3 1/2 oz), toasted > and cooled
  • 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
  • 3 tablespoons white-wine vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped shallot
  • 1/4 cup olive oil

Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.

Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/celery-root-and-pecan-salad-237204

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Summer CSA Share – #24

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

  • Broccoli
  • Bunching Onions
  • Daikon Radishes
  • Bok Choy
  • Tatsoi – A slightly spicier spinach substitute, tatsoi is great raw or cooked.  Click here for a great rundown on tatsoi over at Food52.
  • Mixed Sweet Peppers
  • Cilantro
  • Eggplant
  • Green Tomatoes – Fry them, pickle them, turn them into salsa, or try this delicious sounding  green tomato sauce from Saveur.
  • Sunshine Kabocha Winter Squash – An orange kabocha with deep orange flesh that’s smooth and sweet, great for pies and soups!  Not great for long term storage though.  I suggest cooking up the meat and freezing it if you’re not going to use it up in the next week or two.

Curious about the final share contents next week?  It will likely include potatoes, leeks, butternut squash, a pie pumpkin, parsley, onions, red poblano peppers, kale, mustards, and corn flour.  Additions and subtractions are of course possible, but that’s the goal.

Drying plums this past weekend (left), the opposite side of cherry season (upper right), and the Salem CSA pick-up after the time change (lower right).

This ninth season of the P&C Summer CSA is quickly coming to an end.  Somehow we’ve made it through 24 weeks of vegetables and we’ll wrap it up officially next week with a celebration of the harvest at Thanksgiving.  Since we began this farming experiment ten years ago I’ve appreciated the Thanksgiving holiday as a way to mark the seasonal shift and reflect on the past growing season.  Plus a holiday that celebrates community and food couldn’t get any better in my book.

The community that keeps this farm afloat is very special and I hope you know we couldn’t do this without your support.  We’ll certainly be giving thanks for you all next week.  This community is made up of an amazing assortment of friends and parents and kids and grandparents and it’s a pleasure to bring food to your families.  I know 2018 has not been an easy year for everyone, including several members who have faced serious health issues this season, but I hope cooking and eating local, fresh food has been a highlight through this year.

For those of you joining us in the Winter CSA we’ll be starting again December 18th/19th with the bi-weekly shares.  Look out for an email from me in the coming weeks with all the details and dates and reminders.

Factory visit! Jeff got to talk to the roofer (top left), Jeff and our salesman Lee in the “dining room” (top right), and that’s our little house on the production line!

Another thing we’re thankful for this year is the house that’s on the horizon.  Last Friday we were able to visit the factory in Albany and see it on the production line.  They really know how to knock these things out.  Over the past week it went from bare floor to having finished walls and windows installed!  When we were visiting they were painting the interior and putting on the red metal roof.  After months of playing with floor plans and going back and forth on which upgrades we could afford it’s exciting to see it all come together.  I can’t wait to see the finishing touches like the exterior painted and kitchen cabinets installed.  Delivery may happen as soon as Friday, or may be delayed until after Thanksgiving due to ODOT rules around holiday travel on the highways.  Either way, it’s great to be in the final stages of this project.

Enjoy the vegetables and we’ll see you next week for the last pick-up of the Summer CSA season!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Grilled Halibut, Eggplant, and Bok Choy with Korean Barbecue Sauce

  • 4 tablespoons olive oil or vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons minced serrano chile with seeds
  • 1/3 cup soy sauce
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons water
  • 1 tablespoon Asian sesame oil
  • 8 baby bok choy, halved lengthwise
  • 4 medium-size Japanese eggplants, trimmed, halved lengthwise
  • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
  • 2 green onions, thinly sliced

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.

Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/grilled-halibut-eggplant-and-baby-bok-choy-with-korean-barbecue-sauce-235590

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Daikon, Carrot, and Broccoli Slaw

  • 8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
  • 6 ounces peeled baby carrots
  • 6 ounces broccoli stems, cut into 1-inch pieces
  • 1 cup chopped green onions
  • 1/3 cup seasoned rice vinegar
  • 2 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons Asian sesame oil
  • 1 1/2 teaspoons chili-garlic sauce*

Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/daikon-carrot-and-broccoli-slaw-240679

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Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

  • 1/3 cup pecans, chopped fine
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne, or to taste
  • 3 tablespoons sugar
  • 3/4 pound sea scallops
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon Dijon mustard
  • 1 large firm-ripe avocado (preferably California)
  • 7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach  leaves, washed well and spun dry

In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.

Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/tatsoi-and-warm-scallop-salad-with-spicy-pecan-praline-12399

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Summer CSA Share – #23

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

  • Broccoli
  • Shallots
  • Purple Viking Potatoes
  • Mizuna – A lovely serrated leaved, mild mustard green great eaten raw or slightly wilted.
  • Rainbow Chard
  • Poblano Peppers
  • Dill
  • Tomatoes
  • Festival Dumpling Winter Squash – Very similar to an acorn squash, but with a sweeter flavor.
  • Green Apples – The perfect crisp and tart pie apple!

4 photos from Monday’s harvest: picking green apples (upper left), fresh dill (upper right), impressive rainbow chard leaf (lower left), view from the middle of a sea of broccoli (lower right)

Throughout the growing season it’s always a goal to take down notes on what’s worked well and what needs improvements.  There are the obvious mistakes that linger, and the triumphs that seem so amazing in the moment but easily slip from memory as the wave of the work continues on.  But of course it’s also the little efficiencies discovered, the new varieties tested, the planting tricks to remember, all of which need to be documented for future reference.

This season especially has felt like a solo examination of my own strengths and weaknesses as I attempted to run the farm and ensure a plentiful harvest each week and it feels like there is more than ever to review.  As we near the end of the Summer CSA season (just two more weeks!) it’s time to reflect on the season as a whole and begin the process of planning for the future of the farm.  A future which is looking bright at the moment!

This past week was the first in ten months with no starts to water, no irrigation to change, no planting to be done.  In an effort to mark the occasion we got off the farm for a quick overnight in the woods.  It was a welcome change in the schedule and an excellent time for Jeff and me to discuss the farm’s evolution.  I think I can say we’re both excited to be here in this place and we’re enjoying having the conversation about the future.  Oh what a difference a year can make.

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

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Spiced Fillet of Beef with Mizuna Salad

For beef

  • 2 teaspoons whole black peppercorns
  • 2 1/2 teaspoons cumin seeds
  • 2 1/2 teaspoons coriander seeds
  • 2 teaspoons dried hot red pepper flakes
  • 4 teaspoons kosher salt
  • 3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
  • 2 tablespoons vegetable oil

For salad

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 1/4 teaspoon salt
  • 4 ounces mizuna or baby arugula, trimmed

For beef:

Preheat oven to 425°F.

Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.

Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.

Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

Make salad and slice beef:

Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.

Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/spiced-fillet-of-beef-with-mizuna-salad-107005

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Dill Potatoes

  • 1 pound fingerling potatoes
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh dill

Place the fingerling potatoes in a medium pot, add cool water to cover by 1 inch, and bring to a boil over high heat. Add salt to taste, reduce the heat, and simmer for 10 to 15 minutes, until the potatoes are fork-tender. Remove the pot from the heat and drain off the water. Toss the potatoes well with the butter and the chopped dill, melting the butter. Season with additional salt to taste, and serve.

From Epicurious.com via The Chef and the Slow Cooker by Hugh Acheson, https://www.epicurious.com/recipes/food/views/dill-potatoes

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Wilted Chard with Shallots and Vinegar

  • 1 bunch Swiss chard, ribs and stems separated from leaves
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 2 garlic cloves, grated
  • Kosher salt
  • 2 teaspoons Sherry vinegar or red wine vinegar

Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).

Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.

From Epicurious.com via Bon Appétit by Jeremy Fox, https://www.epicurious.com/recipes/food/views/wilted-chard-with-shallots-and-vinegar

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Summer CSA Share – #22

  • Cauliflower
  • Red Onions
  • Radishes or Salad Turnips
  • Salad Mix
  • Brussels Sprouts
  • Sweet Peppers
  • Parsley
  • Tomatoes
  • Calico 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 stove top.
  • Black Futsu Winter Squash – Related to butternut, this Japanese specialty squash ripens from a dark green to light brown with a white bloom.  The nutty taste is excellent cooked or raw and the skin is thin enough to be eaten, so no peeling required.

planting fava beans last week (upper left), fall feels in the apple orchard (upper right), overwintering onions planted (lower left), October cherry tomatoes (lower right)

This past week was a race against the rain forecasted for Thursday night.  But then Thursday night turned into Friday morning, which eventually turned into Saturday.  By the time the steady rain actually showed up Saturday night I felt like I had had a small taste of how farmers in drought-stricken places feel.  Watching the sky for rain, seeing signs of rain clouds but the rain never falls.  I’d planted our overwintering onions Thursday, then when it wasn’t quite raining yet Friday morning I got our winter favas in the ground.  Of course, once I set-up the irrigation on sunny and warm Saturday afternoon the rain showed up for reals Saturday night.  That’s the guessing game of farming.

On Saturday we had our well tested as the final step in perfecting our water rights application.  The test is for gathering data on the water capacity of this location and consists of letting the well rest for 16 hours, then taking water depth measurements for an hour to establish a baseline, then turning the water on at full strength for four hours while taking depth measurements at specified intervals, and then turning the water off and measuring how long it takes for the water depth to recover to the initial resting level.  Makes sense?

It’s a pretty straight forward test once you get all the timing intervals figured out, though it does leave a lot of time hanging around waiting for the next reading.  A friend (and CSA member) with both the knowledge of this sort of testing and the tool to do the testing came to help us out.  We filled in the downtime with pie eating, apple cider pressing, a little archery, inspecting the house site prep, and looking over Jeff’s motorized bicycle collection.  Our friend went home with eight  gallons of apple cider and we got the data we needed to submit to the state.  Definitely a win-win situation I think.

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

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

  • 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
  • 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
  • 2 3/4 cups heavy whipping cream
  • 1/2 cup chopped shallots
  • 1 tablespoon chopped fresh sage
  • 11/2 tablespoons olive oil
  • 1/2 cup plain dry breadcrumbs
  • 1/2 cup pine nuts, lightly toasted
  • 2 tablespoons chopped fresh Italian parsley
  • 3 cups grated Parmesan cheese, divided

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

From Epicurious.com via Bon Appétit by Lora Zarubin, https://www.epicurious.com/recipes/food/views/cauliflower-and-brussels-sprout-gratin-with-pine-nut-breadcrumb-topping-350452

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Roasted Butternut Squash with Spicy Onions

Spicy onions:

  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon finely grated lime zest
  • 1/4 cup fresh lime juice
  • 2 teaspoons honey

Assembly:

  • 1 cup blanched hazelnuts
  • 2 large butternut squash (about 4 pounds), peeled, seeded, sliced 1/4″ thick
  • 1/4 cup plus 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 tablespoons chopped fresh marjoram
  • 4 ounces fresh goat cheese, crumbled

For spicy onions:

Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.

For assembly:

Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.

Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/roasted-butternut-squash-with-spicy-onions-51215020

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Chicken & Squash Cacciatore, Mushrooms, Tomatoes, Olives, Bread

  • 1 onion
  • 1 leek
  • 4 cloves of garlic
  • 2 slices of smoked pancetta
  • 2 sprigs of fresh rosemary
  • Olive oil
  • 2 fresh bay leaves
  • 1/2 a butternut squash or sweet potatoes (1 1/4 lbs)
  • 3 1/2 ounces chestnut or cremini mushrooms
  • 2 (12-oz cans) of plum tomatoes
  • 1 cup Chianti or other good red wine
  • 4 chicken thighs, bone in
  • 8 black olives (with pits)
  • 7 ounce whole-grain bread with seeds

Preheat oven to 375°F. Peel the onion and cut into eights, trim, wash, and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan over medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.

Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds. I like to cut the stalk and face off the mushrooms because it looks nice—just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each can with water, swirl about, pour into the pan, and mix it all together. Pit the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone, and the squash or sweet potato is lovely and tender. Season to perfection, then serve with bread to mop up that tasty sauce.

From Epicurious.com via Everyday Super Food by Jamie Oliver, https://www.epicurious.com/recipes/food/views/chicken-and-squash-cacciatore-mushrooms-tomatoes-olives-bread

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Summer CSA Share – #21

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

  • Cauliflower
  • Leeks
  • Radishes or Salad Turnips
  • Fennel
  • Arugula
  • La Ratte Fingerling Potatoes
  • Poblano Peppers – The poblanos have all ripened to a deep chocolate color, on their way to the fully ripe red of the ancho poblanos.  They’re still great for adding a hint of spice to any dish.
  • Jalapeno Peppers
  • Cilantro
  • Tomatoes
  • Apples
  • Gill’s Golden Pippin Acorn Winter Squash – Our favorite flavorful acorn squash, and Jeff says it tops his list along with delicata.  It’s great cut in half and roasted and then eaten straight out of the skin.  Fun fact: Gill’s Golden Pippin was developed by the Gill Brothers Seed Co. out of Portland in the mid-1900s.

popcorn harvest! (top left), acorn winter squash (top right), the 2018 winter squash harvest! (bottom left), and the house has a foundation! (bottom right)

Things got especially seasonal around the farm last week as we finished the popcorn harvest and brought in the remaining winter squash ahead of this week’s rain.  These crops have been growing since May and it’s always fun to gather them in for storage.  You’ll be seeing different varieties of winter squash each week in your share and I hope you enjoy the varied selection as much as I do.

Work has continued on the house project while the weather held too.  The trenches for power and septic were backfilled and the concrete foundation was poured.  The weather dependent work was all finished and now we can welcome the coming rain.  Word has it that the house was officially ordered yesterday so now we’re in a holding pattern as the house is constructed and hopefully delivered toward the end of November.

Work on the farm will continue as regularly scheduled.  Hopefully I’ll finish up the last of the planting (overwintering onions, favas, a little lettuce) before things get too muddy out there.  The To Do list is looking like a lot of wrapping up the field work.  Some bulk harvests (cabbage, beets, celeriac), some cleaning up around the propagation house, organizing tools and supplies.  And of course there’s another four weeks of harvesting for the Summer CSA!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Steak Tacos with Cilantro-Radish Salsa

  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/steak-tacos-with-cilantro-radish-salsa-51235400

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Fennel and Apple Salad

  • 1/2 cup unfiltered apple cider or apple juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 large Granny Smith apple, quartered, cored, thinly sliced
  • 1 medium-size fresh fennel bulb, trimmed, thinly sliced
  • 2 cups arugula (about 3 ounces)
  • 1/2 cup pecans (about 2 ounces), toasted

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/fennel-and-apple-salad-with-cider-vinaigrette-103875

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Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks

  • 3 tablespoons butter
  • 4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
  • 1/2 cup (or more) whole milk
  • 12 garlic cloves, coarsely chopped (about 1/2 cup)
  • 3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 3/4 cup mascarpone cheese* (about 6 ounces)

Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.

*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/mashed-potatoes-with-garlic-mascarpone-and-caramelized-leeks-233164

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Summer CSA Share – #20

Welcome to the 20th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Mixed Cauliflower
  • Broccoli or more Cauliflower
  • Sweet Onion
  • Cucumber – Last of the cucumbers!
  • Radishes 
  • Collards
  • Magic Molly Purple Fingerling Potatoes – These potatoes are purple inside and out and are said to keep their color even when boiled and are also great roasted.
  • Mixed Eggplant
  • Sweet Corn – This is really the last of the sweet corn for the season.  Enjoy!
  • Mixed Sweet Peppers
  • Tomatoes
  • Candystick Delicata Winter Squash

Jeff helped me plant the garlic by driving the transplanter (upper left), one of the new-to-us varieties of garlic that went into the ground this past week (upper right), collard greens! (lower left), and Carri in the collards (lower right)

Prepping for the CSA has been  a little out of order this week.  While I’m typing this Tuesday mid-morning there is lots of work being done all around the farm as a crew begins the site prep for the installation of a manufactured home.  Many of you know we’ve been slowly working toward getting a house here ever since we bought this farm in 2012.  Thanks to Oregon’s strict zoning laws it can be difficult to put a house on a piece of farmland if there was never a house on the property in the past.  After meeting the various county requirements we were approved to put a house out here last spring and have been lining up financing, a contractor, and a manufactured home purchase for the past six months.  Today marks the first day of physical work after so many months of plan submittals and approvals.

Usually I harvest most items Monday and finish up on Tuesday and Wednesday mornings for anything that can’t go into the walk-in cooler.  In an effort to steer clear of the work crew I’d started the CSA harvest on Sunday by gathering in the delicata squash and peppers.  Luckily I just needed to scavenge some tomatoes this morning before the crew arrived and have been able to let them get to it thus far.

If all goes according to plan we should have a house delivered around the end of November and move-in ready in December.  The weather has been holding out just long enough and we’re glad to be getting the ground work done before the rain sets in.  Fingers crossed the progress continues and we get to move-in to a warm house this winter!  I’ll keep you updated as we get closer.

Harvesting hot pepper seed this past weekend (photos above)

This past week was a jam-packed fall work week.  With Jeff’s help the field for the garlic was prepped with organic fertilizer and the garlic was planted!  It came to my attention that I had a deadline looming yesterday for a few pepper seed crops to be handed off to the seed company we grow a little seed for and between prepping and planting garlic I processed the seed lots.  That all leaves the winter squash harvest and planting of overwintering onions at the top of my list this week.  Onward!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Collard and Pecan Pesto

  • 1/2 small bunch collard greens, center ribs and stems removed
  • 1/2 cup olive oil
  • 1/4 cup toasted pecans
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoons honey
  • 1/4 teaspoons crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.

From Epicurious.com via Bon Appétit by Andrew Knowlton, https://www.epicurious.com/recipes/food/views/collard-and-pecan-pesto-51193030

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Cheesy Delicata Squash and Kale Casserole

  • 1/2 cup apple cider vinegar
  • 1 cup golden raisins
  • 1 large delicata squash (about 2 1/2 pounds), cut into 1/4″ half-moons
  • 5 sprigs thyme
  • 3 garlic cloves
  • 4 tablespoons extra-virgin olive oil, divided, plus more for pan
  • 1 3/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup hazelnuts, coarsely chopped
  • 8 ounces ricotta
  • 3/4 cup heavy cream
  • 8 ounces low-moisture shredded mozzarella, divided
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced (or use this week’s collards!)

Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

From Epicurious.com via Epicurious by Katherine Sacks, https://www.epicurious.com/recipes/food/views/cheesy-delicata-squash-and-kale-casserole

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Pasta with Grilled Sausage, Peppers and Eggplant

  • 1 pound sweet or hot Italian sausage links
  • 1/2 pound sweet red peppers, such as frying peppers, cubanelles or bell peppers
  • 1 medium Italian eggplant (about 8 ounces), sliced lengthwise 1/2- inch thick
  • 2 tablespoons extra-virgin olive oil, plus more, for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces farfalle, cassarecce or other short pasta
  • 1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup), plus more for serving
  • 1/4 cup basil leaves, torn

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.

Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.

Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.

Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.

Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.

From Epicurious.com via Epicurious by Kristin Donnelly, https://www.epicurious.com/recipes/food/views/pasta-with-grilled-sausage-peppers-and-eggplant-51241410

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Summer CSA Share – #19

Welcome to the 19th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Mixed Cauliflower
  • Shallots – A mild allium similar to onions but not as harsh, great raw, cooked, and pickled
  • Cucumbers – slicers and Salt & Pepper picklers
  • Radishes or Salad Turnips
  • Salad Mix
  • Sweet Corn – This is it, the last of the sweet corn for the season.  Enjoy!
  • Parsley
  • Shishito Peppers – Don’t forget, 1 in 10 can be hot.
  • Mixed Sweet Peppers
  • Tomatoes
  • Italian Prune Plums
  • Spaghetti Squash

First rainy harvest day of the season meant to-go coffee (top left), pumpkins gathered for the CSA member fall farm day (top right), return of the radishes (bottom left), and beautiful fall farm day (bottom right)

I’d like to start off this week by giving a shout out to all the CSA members who made an appearance at the farm on Saturday.  Many thanks for sharing what turned out to be a beautiful fall day with us!  Cider was pressed, small pumpkins found new homes, dry corn was de-cobbed, and tractor rides were taken.  We had a good time sharing the farm with you for the day and hope you enjoyed it as well.

This week marked the first rainy harvest day of the season.  With the return of the rain comes the return of the mud too.  Thankfully yesterday was a mild, misty sort of rainy day that made for pleasant harvesting and only slightly muddy boots.  The pouring rain and the icy cold days are sure to come eventually, but I appreciate the opportunity to test out the rain gear before then.  Fortunately it looks like the rain has dissipated and I anticipate a couple of dry CSA pick-up days this week.

On the farm it’s time to haul in the winter squash for winter storage.  This is always such a fun project, counting up the literal fruits of our labor.  Surveying the field it looks like it should be a good harvest, but time will tell.  It’s also time to get garlic and overwintered onions in the ground.  This week I’ll be prepping the garlic ground and popping the seed garlic for planting.  We took a year off garlic this past season and it’s nice to be bringing it back.  There is plenty of work to be done on the farm, but it’s especially nice to be getting to these quintessential autumn tasks.  Happy October!

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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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.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/ruffle-edged-pasta-with-cauliflower-and-parsley-sauce-11465

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Herby Corn Salad

  • 1/4 cup olive oil
  • 2 tablespoons Sherry vinegar
  • Salt
  • Freshly ground black pepper
  • 1 thinly sliced small shallot
  • 1/2 cup torn fresh herbs (such as dill, mint, and/or chives)
  • 3 cups raw or cooled blanched fresh corn kernels

Whisk 1/4 cup olive oil and 2 tablespoons Sherry vinegar in a large bowl; season with salt and pepper. Add 1 thinly sliced small shallot and 1/2 cup torn fresh herbs (such as dill, mint, and/or chives).

Fold in 3 cups raw or cooled blanched fresh corn kernels; season with salt and pepper.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/herby-corn-salad-51242030

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Pickled Peppers with Shallots and Thyme

  • 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
  • 2 large shallots, thinly sliced, separated into rings
  • 2 cups white wine vinegar
  • 1/2 cup sugar
  • 3 tablespoons water
  • 5 fresh thyme sprigs
  • 2 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • Pinch of coarse kosher salt

Place peppers and shallots in medium bowl.

Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

From Epicurious.com via Bon Appétit by Molly Wizenberg, https://www.epicurious.com/recipes/food/views/pickled-peppers-with-shallots-and-thyme-354855

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Summer CSA Share – #18

Welcome to the 18th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Mixed Cauliflower
  • Broccoli
  • Yellow Onions
  • Cucumbers – slicers and Salt & Pepper picklers
  • Mixed Summer Squash – choose from Dark Star zucchini and yellow pattypan summer squash
  • Tomatillos
  • Sweet Corn
  • Cilantro
  • Poblano Peppers
  • Jalapeno Peppers
  • Cherry Tomatoes
  • Bartlett Pears

CSA Members: We hope we’ll see you at the farm this Saturday for the fall farm visit!  Rain or shine!  Look for all the details in this week’s member email.

Jeff harvested so many potatoes! (top left), moody skies on the farm this past weekend (top right), giant zucchini that didn’t make it out of the zucchini patch (bottom left), and colorful flour corn (bottom right).

October may be my favorite time of year on the farm.  The air has a crispness to it and the clouds have returned, and with them thoughts of rainstorms!  The long days of summer are behind us as the days shorten towards the winter ahead.  It’s the crunchy leaves, return of the mud, moody sky, bring in the harvest in-between season.  And I love it!

Jeff had endeavored to bring in the potatoes for storage before the rains really set in, and he did it!  Admittedly I helped at times but he was the force behind the great potato harvest of 2018 and I appreciate the help!  As he focused on the spuds over the last couple of weeks I worked on bringing in the dry corn, dry beans, and finishing up the bulk of the planting for the season.  The  field houses are filling up with late fall and early winter greens and we’re down to the final plantings of the season.  Garlic, overwintering onions, and fava beans will all find a spot in the field soon to round out the season’s plantings.   Not to worry though, there are seven more weeks of shares so there are plenty of vegetables to be had this season.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Chicken Burritos with Poblano Chiles and Corn

  • 3 tablespoons olive oil
  • 3 medium-size fresh poblano chiles, seeded, chopped (about 1 1/2 cups)
  • 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
  • 1 3/4 teaspoons ground cumin
  • 1 3/4 teaspoons chili powder
  • 3/4 cup bottled red taco sauce
  • 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
  • 6 burrito-size flour tortillas
  • 2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
  • 1 cup chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles; sauté until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. sauté until chicken is almost cooked through, 2 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; sauté until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.

Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/chicken-burritos-with-poblano-chiles-and-corn-241890

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Charred Tomatillo Chermoula

  • 2 pounds small tomatillos, husks removed, rinsed
  • 2 tablespoons plus 1/3 cup olive oil
  • Kosher salt
  • 1 (2)-inch piece ginger, peeled, coarsely chopped
  • 1 jalapeño, thinly sliced
  • 3 garlic cloves
  • 2 cups coarsely chopped cilantro
  • 1 teaspoon ground cumin

Prepare a grill for medium heat. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill, turning occasionally, until flesh is jammy and skins are blackened and blistered, 15–20 minutes. Transfer to a sieve set over a bowl and let cool; discard liquid that has drained off into bowl.

Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.

From Epicurious.com via Bon Appétit by Samin Nosrat, https://www.epicurious.com/recipes/food/views/charred-tomatillo-chermoula

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Chickpea Curry with Roasted Cauliflower and Tomatoes

  • 1/2 head cauliflower (about 1 pound), trimmed and cut into florets
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 1/2 pints cherry tomatoes
  • Coarse salt and freshly ground pepper
  • 1 large yellow onion, cut into medium dice
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon plus 1 teaspoon curry powder
  • 3 cups cooked chickpeas, drained and rinsed
  • 2 1/2 cups baby spinach
  • 1 tablespoon chopped fresh cilantro leaves

1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.

2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.

3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.

4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

From Epicurious.com via Meatless, https://www.epicurious.com/recipes/food/views/chickpea-curry-with-roasted-cauliflower-and-tomatoes-51190620

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Summer CSA Share – #17

Welcome to the 17th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Cauliflower
  • Broccoli
  • Sweet Onions and Torpedo Onions
  • German Butterball Potatoes
  • Cucumbers – some slicers but mostly Salt & Pepper picklers
  • Mixed Summer Squash – choose from Dark Star zucchini and yellow pattypan summer squash
  • Mixed Eggplant
  • Sweet Corn
  • Basil – Oops, the basil didn’t make it into the photo this week!
  • Mixed Sweet Peppers
  • Tomatoes – Cherries and a Slicer
  • Italian Prune Plums

First off, many thanks to everyone who signed up for the Winter CSA.  It’s full-up for the upcoming season and I appreciate being able to focus on making sure we’ll have vegetables come December rather than looking for new CSA members.  This past week I brought in the dry beans and some of the dry corn, both of which will certainly make an appearance in Winter shares.  Shoot me an email if you missed the sign-up and want to be put on the waiting list.

Second, don’t forget to mark your calendar for the upcoming farm visit on Saturday October 6th from 2-5pm.  More details to come next week, but there will be pumpkins, cider making, and hopefully tractor rides!

Third, hasn’t this fall weather been gorgeous?!  The autumnal equinox on Saturday marked the beginning of fall officially, and just in time.  It’s felt very fallish here on the farm for several weeks now.  That said I may be running out of luck with dry days at the Salem pick-up.  If you pick-up in Salem and are available to help set up market canopies around 3:30pm in the coming weeks please let me know.  I’d love to avoid the struggle of setting them up along and give everyone some shelter once the rain sets in for real.  It’s bound to happen sooner or later.

More of the same on the farm in the week ahead.  Some of the last transplanting of season is on deck, as well as bringing the last of the potatoes and dry corn.  Of course there is always weeding to catch up on and this week’s sunny forecast means I need to get back to an irrigation schedule.  The seasonal work is slowly shifting but we’ll be enjoying summery crops for a while yet.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Cauliflower Salad with Olives and Bread Crumbs

4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
1 1/2 cups bread crumbs, preferably fresh
Salt and pepper
1/2 cup cup chopped fresh parsley
1 large cauliflower (1 1/2-2 pounds), cut into bite-sized florets
1 small red onion, halved and thinly sliced
1/2 cup chopped pitted black olives
2 tablespoons red wine vinegar

1. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute. Add the bread crumbs and cook, stirring occasionally, until they’re toasted, 3 to 5 minutes. Sprinkle with salt and pepper, stir in the parsley, and transfer the mixture to a small bowl.

2. Wipe out the skillet, return it to medium-high heat, and add the remaining oil. When it’s hot, add the cauliflower, sprinkle with salt, add 1 cup water, and quickly cover the pan. Cook, shaking occasionally, until you can barely pierce a floret with a sharp knife, 5 to 10 minutes. Remove the cover, scatter the onion over all, and cook, undisturbed, until the water evaporates and the cauliflower starts to brown, 5 to 10 minutes. Stir once or twice and transfer the vegetables to a large bowl. Let sit for a few minutes to cool. .

3. Add the olives, vinegar, and about 1/2 cup of the crumbs. Toss, taste, and adjust the seasoning, adding more olive oil if you’d like. Toss again and serve, passing the remaining crumbs at the table.

From MarkBittman.com via How to Cook Everything Vegetarian, https://www.markbittman.com/recipes-1/2018/8/1/dylelke0zgm8awbqiwyhvjzflt25od-4s9ds-zbz7s

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Grilled Bread with Eggplant & Basil

    • 8 tablespoons olive oil, divided
    • 2 garlic cloves, thinly sliced
    • 1 teaspoon fresh marjoram or oregano leaves
    • 1/4 teaspoon crushed red pepper flakes
    • 1 large eggplant (about 1 pound), cut into 3/4″ pieces
    • Kosher salt, freshly ground pepper
    • 1 tablespoon fresh lemon juice
    • 8 3/4″-thick slices country-style bread
    • 1/2 cup torn fresh basil leaves
    • 1 ounce Parmesan, shaved

Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.

Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.

Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.

From Epicurious.com via Bon Appétit by Mona Talbott, https://www.epicurious.com/recipes/food/views/grilled-bread-with-eggplant-basil-51241960

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Southwestern Corn and Potato Soup

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 fresh jalapeño, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
  • 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
  • 1 cup water
  • 1 (10-oz) package frozen corn (not thawed)
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

Meanwhile, peel potatoes and cut into 1-inch pieces.

Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.

Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

Stir in lime juice, cilantro, and salt to taste.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/southwestern-corn-and-potato-soup-234264

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Summer CSA Share – #16

Welcome to the 16th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

  • Cauliflower
  • Broccoli or more Cauliflower
  • Red Onion
  • Purple Viking Potatoes
  • Cucumbers – some slicers but mostly Salt & Pepper picklers
  • Mixed Summer Squash – choose from Dark Star zucchini, yellow pattypan, and yellow straightneck summer squash
  • Tomatillos – it’s green salsa week!
  • Sweet Corn
  • Cilantro
  • Gypsy Queen Sweet Peppers
  • Tomatoes – Cherries and a Slicer
  • Asian Pears

Things are trucking along here on the farm.  This past week’s rain was a welcome sight after the long, dry summer.  It offered a reprieve from the constant irrigation, and just in time for an irrigation system fix too.  Jeff has remained the resident hole digger and irrigation repairman for the farm and he got to work this past weekend.

A system of 3 inch pvc mainline pipe is buried the length of the farm with many, many offshoots of 1 and 2 inch pipe leading to the fields for hooking up metal handline or drip irrigation.  The system was installed by a previous owner, so we’ve been discovering the extent of it over the years we’ve been on this farm.  Standing water along the field edge when the irrigation is turned off is never a good thing and often means a failure of the pvc pipe or a glued connection.  We’d noticed some unexplained water near the irrigation valve at the back of the farm and Jeff set to work digging to uncover the problem.  Turns out a large 3 inch pvc “T” had cracked slightly and needed replacing.  After some adjustments and lots of pvc glue Jeff had the fix in place and ready for irrigation in no time.  I’m definitely thankful for his help with things like this!  Now back to our regularly scheduled farming activities: harvesting, planting, weeding, irrigating.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Chicken with Tomatillo and Cilantro Sauce

  • 1 pound tomatillos, husked
  • 3 serrano chiles, stemmed
  • 2 whole skinless chicken breasts (about 2 1/2 pounds), halved
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 1 teaspoon salt, plus extra for sprinkling
  • 1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro.

From Epicurious.com via SELF by Peter Hoffman, https://www.epicurious.com/recipes/food/views/chicken-with-tomatillo-and-cilantro-sauce-243589

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Curried Cauliflower and Potato Salad

  • 3 cups roasted cauliflower florets
  • 3 cups roasted Red Bliss potatoes
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup diced roasted red bell peppers
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/2 small red onion, julienned
  • 1/2 cup thinly sliced celery
  • Juice and zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely sliced green onions (white and light green parts), for garnish

Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.

Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.

Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

From Epicurious.com via Guy Fieri Family Food by Guy Fieri, https://www.epicurious.com/recipes/food/views/curried-cauliflower-and-potato-salad

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Grilled Polenta with Corn, Red Onion, and Cucumber Salad

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta (coarse cornmeal) or yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Nonstick vegetable oil spray
  • 4 ears corn, husked
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 2 1/2 cups chopped seeded tomatoes
  • 1 1/4 cups chopped English hothouse cucumber
  • 1/3 cup chopped fresh mint

Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.

Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.

Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.

Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.

Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/grilled-polenta-with-corn-red-onion-and-cucumber-salad-103608

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