Summer CSA Share – #16

Welcome to the 16th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Butterhead Lettuce
  • Romaine Lettuce
  • Mixed Cauliflower – All the cauliflowers colors, plus a few bonus fractal romanescos too!
  • Broccoli
  • Kohlrabi
  • German Butterball Potatoes
  • Celery
  • Cucumbers – We’ve got lots of green and yellow slicer cucumbers for you to choose from.
  • Zucchini – All the zucchinis plus some yellow pattypans this week.
  • Sweet Corn – This week’s corn is called ‘Montauk’.
  • Red Onion
  • Matchbox Thai Hot Peppers
  • Numex Suave Low Heat Habanero Peppers – Bred to have all the habanero fruity flavor but only some of the heat!
  • Mixed Sweet Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Mixed Melons – Last of the melons! Some Tuscan melons, orange honeydews, and watermelons.
  • Italian Plums!
The farm at sunrise (left) and cultivating at sunset (right).

It looks like we’re in for the first measurable rain for sometime this weekend. We’ve been lucky with the extended sunny weather as we’ve endeavored to get some harvest projects underway, but we’ve been looking forward to fall weather for a while now. It’s been a long hot summer and we’re ready to break out the rain boots and rain jackets.

The first rain of the season is certainly a sign of the seasonal shift, but it’s not a sign of doom like the first frost or hard freeze. It’s a signal that we should get tools and equipment put away, try to harvest the flour corn before mold sets in, and we finally get to press pause on the irrigation schedule.

Apples (top left), strawflower setting seed (top right), digging potatoes (bottom left), and harvesting lettuce (bottom right).

With the bulk of transplanting for the season behind us we turned our attention to harvesting this past week. We made a dent in the apple harvest and we’re glad to have some apples in the cooler for dehydrating for winter shares. Last year’s fruit crop was pretty sad but things are looking up this year. Though the gravensteins didn’t produce much fruit after our big pruning this past winter, most of the other trees responded well to the cut back. We also dug the first few rows of potatoes this past week. We’ve got many more rows ahead of us, but it’s nice to finally have potatoes in the mix again.

In the week ahead we’ll be harvesting that dry corn and the dry beans, digging more potatoes, thinking about winter cover crops, mowing the August brassica planting, and maybe even getting around to a little tomato canning. Oh, and remember that DMV appointment I wrote about six weeks ago when it felt like summer might never end? It’s finally happening this week!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Broccoli, Corn, and Bacon Chowder

  • 4 bacon rashers, cut into 1cm pieces
  • 2 tbsp olive oil
  • 2 French shallots, finely chopped
  • 2 celery sticks, finely chopped
  • 40g (1/4 cup) plain flour
  • 1L (4 cups) Massel chicken style liquid stock
  • 2 (about 400g) Red Delight potatoes, peeled, coarsely chopped
  • 1 1/2 tsp chopped fresh thyme
  • 3 sweet corn cobs, kernels removed
  • 350g broccoli, cut into small florets
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) pouring cream

Cook the bacon stirring occasionally, in a heavy-based saucepan over medium-high heat for 3 minutes or until slightly crisp. Transfer to a plate lined with paper towel.

Heat the oil in the pan over medium heat. Cook shallot and celery, stirring occasionally, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat. Gradually stir in stock until combined. Place over medium heat. Bring to the boil, stirring occasionally.

Add potato and thyme. Cook, stirring occasionally, for 10-12 minutes or until potato is just tender. Add corn, broccoli, milk and cream. Cook for 3-5 minutes or until the vegetables are just tender. Stir in the bacon and season with pepper.

From Taste.com.au by Sonja Bernyk, https://www.taste.com.au/recipes/broccoli-corn-bacon-chowder/2a1bb83f-f703-4c9b-92c6-35d7d82201e8

Kohlrabi and Apple Salad with Creamy Mustard Dressing

  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarse-grained mustard
  • 3 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon sugar
  • 2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
  • 1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

From Epicurious.com, https://www.epicurious.com/recipes/food/views/kohlrabi-and-apple-salad-with-creamy-mustard-dressing-10693

Mexican Chopped Salad with Honey-Lime Dressing

Salad

  • 2 1/2 cups chopped romaine lettuce
  • 1 can (15.5 oz) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama (I wonder about using kohlrabi here)
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

From Epicurious.com, https://www.epicurious.com/recipes/food/views/mexican-chopped-salad-with-honey-lime-dressing-230154

Summer CSA Share – #15

Welcome to the 15th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Escarole – A lettuce-like green that’s slightly hardier and can hold up to grilling or cooking though we’ve had some epic salads with it too.
  • Mixed Cauliflower – All the cauliflowers colors, plus a few bonus fractal romanescos too!
  • Broccoli
  • Basil
  • Cucumbers – We’ve got lots of green and yellow slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn – This week’s corn is called ‘Sweetness’.
  • Sweet and Torpedo Onions
  • Mixed Eggplant
  • Shishito Peppers – Remember those roulette peppers where 1 in 10 might be hot? These are those! Blister them in hot oil and eat them up! Or check out the recipe for fried rice, corn, and shishitos down below.
  • Mixed Sweet Peppers
  • Jimmy Nardello Sweet Italian Frying Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Mixed Melons – Choose from ‘Honey Orange‘, a delicious orange fleshed honeydew but some more Tuscan melons and some ‘Lambkin’ Piel de Sapo melons and ‘Brilliant’ canary melons to choose from too.
  • Italian Plums!
Jeff: appreciating a good carving pumpkin since 2001 (left) and doing irrigation chores on Sunday afternoon (right).

First off, it seems imperative to share that farmer Jeff is celebrating a big birthday this week. He’s marking the big 5-0 on Friday! I think we can all agree that this farm wouldn’t be the same without him. He’s the doer, the driver, and the wrangler around here; the all around action guy. I wouldn’t want to be on this farming roller coaster with anyone else. I hope you’ll all join me in wishing him a happy birthday when you see him!

This past week has been a bit of a blur. Well, August was a blur really. That said, I’m including a bunch of photos from the week and will limit my commentary. Above are photos from the corn harvest and post-cauliflower harvest on Monday. Can you see Jeff in the middle of the corn patch? Also, we seem to have had a pretty good, and colorful, cauliflower week.

That photo on the bottom right may be confusing, but I was trying to document the thumb-sized bumblebee working the butterfly bush a friend gave us. It was a big one!

Much of the last week was marking the slow transition to the end of transplanting and seed sowing for the season. We put the last of the planned-for outdoor transplants in the field this weekend. From here on out most transplants will head into high tunnels for increased warmth and winter protection. With the exception of garlic, overwintering onions, and fava beans we may be done with field transplanting for the season!

This week we planted spinach, dill, cilantro, radicchio, bunching onions, chard, and Napa cabbage. We also direct-sowed some mustards outside and sowed mustards, arugula, mizuna, cilantro, tatsoi, radishes, and turnips in tunnels. I started the overwintering onions (seed shown in the lower right photo) and the final round of spinach is germinating in the propagation house (lower left photo).

Jeff was inspired to make a little video of the transplanting process:

He cut the video down for a smaller file size, but hopefully you get the idea of how our water wheel transplanter works. Jeff drives very slowly and very straight while I ride on the back planting as fast as possible. The majority of our crops are planted this way. It sure beats the early days of the farm, bending over planting for hours.

Pepper seed processing!

It was also time to begin processing seed from our small pepper seed grow-out for our friends at Adaptive Seeds this past week. The photos above show the steps to separating the mature seed from the pepper flesh. Blending the whole peppers with water made fairly quick work of the flesh. Then I was able to pour off the pepper slurry and the mature seed had sunk to the bottom of the bin. I dried the seeds out in a thin layer over a window screen. I’ll winnow out the remaining pepper skin bits in front of a fan now that the seed has dried. Fun!

In the next week we’ll be getting into the apple harvest, potato harvest (!), and cleaning up a few grassy spots in some winter crops. Fingers crossed we get the birthday boy off the farm and down to the river for at least a day and maybe even an overnight trip (gasp)!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe

  • About 1/2 cup extra-virgin olive oil, divided
  • 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • Kosher salt
  • 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3 medium cloves garlic, crushed
  • 1/4 cup chopped yellow onion (from 1 small onion)
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 teaspoon chopped fresh oregano or marjoram leaves
  • Freshly ground black pepper

In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to smooth puree with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.

In an earthenware, ceramic, or glass baking dish, spoon just enough sauce to cover bottom of dish in a thin, even layer. Arrange sautéed vegetable slices in an alternating layered pattern (see note) on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables; reserve remaining sauce for another use.

When ready to bake, preheat oven to 450°F. Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.

From SeriousEats.com by Daniel Gritzer, https://www.seriouseats.com/summer-vegetable-tian-ratatouille-recipe

The Ultimate Greek Salad

  • 2 ounces (55g) red onion (1/4 medium 8-ounce onion), thinly sliced pole to pole
  • 1/4 cup (60ml) red wine vinegar
  • 12 ounces (340g) mixed ripe tomatoes, cut into slices and chunks (about 2 heaping cups when cut up)
  • 12 ounces cucumber (340g; about 2 small cucumbers), peeled (or partially peeled or unpeeled, if you want some of the bitter skin); quartered lengthwise; and thinly sliced crosswise
  • 1/4 cup pitted Kalamata or other briny black olives (about 1 1/2 ounces; 40g), see note
  • 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling
  • Kosher or sea salt
  • 2 big pinches dried Greek or Mediterranean oregano, divided
  • 4 ounces (115g) feta cheese, preferably cut into slabs

In a small bowl, combine onion with vinegar and let soak while you prepare the other ingredients, about 15 minutes. Drain onions, reserving vinegar.

In a salad bowl or large mixing bowl, combine tomatoes, cucumber, olives, onion, olive oil, and about 2 tablespoons (30ml) of the vinegar left over from quick-pickling onion. Season with salt and one large pinch of oregano, toss gently to combine, then adjust to taste with more salt and vinegar, if desired.

Lay slabs of feta on top, sprinkle with remaining pinch of oregano, and drizzle with olive oil. Serve, soaking up juices with bread.

From SeriousEats.com by Daniel Gritzer, https://www.seriouseats.com/the-best-greek-salad-tomato-feta-summer-recipe

Quick and Easy Pork Fried Rice with Corn and Shishito Peppers

  • 2 cups cooked white rice (12 ounces; 350g) (see note)
  • 2 1/2 tablespoons (40ml) vegetable or canola oil, divided
  • 6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
  • 2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
  • 12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
  • 6 ounces (170g) leftover roast pork or ham, finely diced
  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt
  • Ground white pepper
  • 1 large egg

If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Add scallion greens and toss to combine. Serve immediately.

From SeriousEats.com by J. Kenji Lopez-Alt, https://www.seriouseats.com/quick-easy-pork-fried-rice-corn-shishito-pepper-recipe

Summer CSA Share – #14

Welcome to the 14th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Escarole – A lettuce-like green that’s slightly hardier and can hold up to grilling or cooking though we’ve had some epic salads with it too.
  • Green Cabbage
  • Mixed Cauliflower
  • Cilantro – Such a quick crop cilantro, it’s a little bolty this week but still tasty.
  • Cucumbers – We’ve got lots of green and yellow slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week. Looking for inspiration? I heard some intriguing zucchini recipes on the latest Dinner Sisters podcast while I was harvesting zucchini today!
  • Sweet Corn – This week’s corn is called ‘Honey Select’ and is a new-to-us variety we’re trialing. It’s the only fully yellow sweet corn we’re growing this season, as all the others are bicolor.
  • Sweet Onions
  • Torpedo Onions
  • Tomatillos – A little like green tomatoes, tomatillos make excellent salsa verde and enchilada sauce. Check out this website for more details and recipes.
  • Aji Marchant Peppers – A hot pepper with an interesting history that is also tasty at the more yellow immature (and less spicy) stage.
  • Mixed Sweet Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Mixed Melons – Mostly ‘Honey Orange‘, a delicious orange fleshed honeydew but some more Tuscan melons and some ‘Lambkin’ Piel de Sapo melons and ‘Brilliant’ canary melons to choose from too.
Are there ever enough bees in fruit photos? (top left), Pears! (top right), Leo helping with the pear harvest (bottom left), delicata winter squash ripening up (bottom right).

The reprieve in hot weather this past week was a welcome shift as we endeavored to keep making project progress here on the farm. I even woke up Wednesday night to a short rainstorm. As I listened to the rain hitting our metal roof through the open bedroom window I couldn’t help but begin mentally scanning the farm for open truck windows, machinery left outside overnight, anything that shouldn’t be getting wet.

The only obvious issue I could come up with in my sleepy stupor was the kale seed crop drying down along the side of our house. Conflicted, because we could use some rain, I silently willed the rain to stop and imagined the seed sprouting ahead of its time. Eventually the rain did stop and I drifted back to sleep. But Thursday I woke up resolved to thresh the seed and get it inside before the next rain event. Luckily it was still dry and I got it in before any harm could be done.

While I cleaned the seed crop and then turned my attention to to harvesting the pears Jeff managed to get in some timely cultivation and mowing. The shift in weather has us motivated to keep plugging away. It won’t be so long before the rains return for real, and the days shorten, and we’re sitting in front of the wood stove making plans for next year. There’s still a lot to be done in this season though.

Onion harvest!

On Saturday and Sunday we finally managed to bring in this season’s onion crop! We’re thankful for investing in an undercutter implement (as seen in the top left photo above) and for a tractor that pulls it. The undercutter has a blade along the bottom edge and digs under the crop as we drive along the bed, lifting the onions and cutting the roots. It means no knives or digging forks are needed as we head down the bed picking up the onions and getting them into boxes for storage. Now the barn has taken on a particularly oniony aroma and if they store well, we’ll be in the onions for months to come.

Bringing in the onions!

In the week ahead we’ve got some transplanting on deck, a little propagation, more mowing, and of course the continued irrigation push. We’ll likely be harvesting apples and maybe potatoes soon. There are some weeds to tackle as always. And it’s time to start planting out the open greenhouses for fall and winter greens. Luckily we’ve got melons and sweet corn and salsa to power us through!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

  • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
  • 2 bacon slices
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup finely chopped shallots
  • 2 hard-boiled eggs, chopped
  • 15.5-ounce log soft fresh goat cheese, coarsely crumbled

Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.

Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.

From Bonappetit.com, https://www.bonappetit.com/recipe/warm-escarole-salad-with-goat-cheese-hard-boiled-eggs-and-bacon

Caramelized Cabbage

  • ¼ cup double-concentrated tomato paste
  • 3 garlic cloves, finely grated
  • 1½ tsp. ground coriander
  • 1½ tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • 1 medium head of green or savoy cabbage (about 2 lb. total)
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt
  • 3 Tbsp. chopped dill, parsley, or cilantro
  • Full-fat Greek yogurt or sour cream (for serving)

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

Scatter dill over cabbage. Serve with yogurt alongside.

From Bonappetit.com by Andy Baraghani, https://www.bonappetit.com/recipe/caramelized-cabbage

Green Gazpacho

  • ¼ cup white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1½ cups whole-milk plain Greek yogurt, divided
  • ½ cup olive oil, plus more for drizzling
  • 4oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)
  • 1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
  • 1 green bell pepper, coarsely chopped
  • 4 large tomatillos (about 12 oz.), husked, quartered
  • 4 scallions, cut into 1” pieces
  • 2 jalapeños, seeds removed, chopped
  • 2 garlic cloves, finely grated
  • ¾ teaspoon kosher salt, plus more
  • Piment d’Espelette or Hungarian hot paprika (for serving)

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.

From Bonappetit.com by Public Kitchen and Bar (Los Angeles, CA), https://www.bonappetit.com/recipe/green-gazpacho

Summer CSA Share – #13

Welcome to the 13th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Butterhead or Iceberg Lettuce
  • Romaine Lettuce
  • Broccoli
  • Cauliflower
  • Dill
  • Cilantro – Such a quick crop cilantro, it’s a little bolty this week but still tasty.
  • Cucumbers – We’ve got lots of green and yellow slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn – This week’s corn is called ‘Sweetness’.
  • Chioggia Beets
  • Red Onions
  • Early Italian Red Garlic
  • Bulgarian Carrot Hot Peppers – Sweet, fruity, tangy, but hot! Somewhere between the heat of a jalapeno and 12 times the heat of a jalapeno. Good luck!
  • Mixed Sweet Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Mixed Watermelons – All sorts of watermelons to choose from this week including pink, red, and yellow-fleshed varieties. If you’re looking for a recipe you might check out Country Panzanella with Watermelon Dressing from the NY Times.
Busy bees!

The turn in weather this week was a welcome change. Cooler temps with a hint of fall in the air have us feeling like we might just make it through this summer heat. It’s been a slog here on the farm since that heatwave in June. So many long hot days. The last few mornings have been a treat, a flannel-wearing treat.

There’s a moon rising over a corner of the farm here.

This is the height of the growing season. The farm is planted to more beds of crops than at any other time during the year. From the first round of planting that happened back in April (or was it March?) we’ve been steadily planting more ground weekly. We’ve got a few nooks open, previously planted earlier in the season and now ready for another cropping or cover crop.

This is when the shift from planting to big harvests begins. Though we’ll continue to plant a few beds each week for successions of greens and winter crops, our work will focus in on the harvests of storage crops. The onions and potatoes and apples will all be brought in over the next few weeks. Soon we’ll be eyeing the winter squash. We’re officially halfway through the CSA season with plenty of good eating ahead!

As our attention turns to storage crops we’re also thinking about the Winter CSA. We’ll be posting updated details and opening up the memberships for the upcoming winter season in a week or two. We’ll be sure to keep you posted for anyone who might be looking to extend their seasonal eating into the flipside of the year.

Final big transplanting push of the season!

This past week we made our final big push of transplanting for the season. The overwintering cauliflower, purple sprouting broccoli, final fall broccoli and cauliflower and beet successions, and another round of lettuce and escarole all found a home in the field. Our planting was a week off the plan, but we’re not too worried. In the week ahead we’ll finally get to the onion harvest, work on catching up on some cultivating, and maybe begin the fruit harvest. We’ve also got a few beds of bunching onions, spinach, and herbs to sneak in the ground. Plus there’s some tomato house clean-up, mowing, and a little seed-sowing to get done. Plenty to do and never quite enough time to get it all done. Must still be August!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Roasted Beet Tzatziki Salad

Beet Tzatziki (makes 2 1/4 cups):

  • 1 cup labneh
  • 1 cup roasted grated beets
  • 1/4 cup peeled, seeded, and minced Persian (mini) cucumber
  • 1 garlic clove, finely grated
  • 1/4 cup chopped fresh dill
  • 6 leaves fresh mint, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper

For the salad:

  • 1 cup Beet Tzatziki
  • 2 hard-boiled eggs, peeled and quartered
  • 1 yellow heirloom tomato, finely diced
  • 1 Persian (mini) cucumber, finely diced
  • 1/2 teaspoon red chile flakes
  • 2 radishes, sliced into very thin rounds
  • 1 teaspoon poppy seeds
  • 1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
  • 2 tablespoons buttermilk
  • Sea salt
  • 1 cup Pickled Beets; reserve a little liquid for garnish
  • Pinch of ground sumac, for garnish
  • Extra-virgin olive oil, for garnish

Beet Tzatziki:

In a medium bowl, combine all the ingredients.

Salad:

Spread the tzatziki on two serving plates and top with the eggs.

In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.

Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.

Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.

From Epicurious.com via Egg Shop: The Cookbook by Nick Korbee, https://www.epicurious.com/recipes/food/views/roasted-beet-tzatziki-salad

Chopped Salad

  • 1/2 cup finely chopped red onions
  • 1/4 cup water
  • 1/2 cup red wine vinegar
  • 2 teaspoons kosher salt, plus additional as needed
  • 2 teaspoons coarsely ground fresh black pepper, plus additional as needed
  • 1/2 to 1 cup extra virgin olive oil
  • 1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
  • 1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
  • 1/2 cup pitted green olives, such as Cerignola, halved
  • 1/2 cup pitted black olives, such as Cerignola, halved
  • 1 cup haricots verts, cut into 1-inch pieces
  • 1 cup English cucumber, peeled and cut into 1/2-inch pieces
  • 2 tablespoons fresh marjoram leaves
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup coarsely chopped dill, large stems removed

In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.

Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.

In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

From Epicurious.com via Serious Barbecue: Smoke, Char, Baste, & Brush Your Way to Great Outdoor Cooking by Adam Perry Lang with JJ Goode and Amy Vogler, https://www.epicurious.com/recipes/food/views/chopped-salad-358651

Avocado Toast with Tomato-Corn Salsa

  • 3 plum tomatoes, diced
  • 2 scallions, trimmed, thinly sliced
  • 1 jalapeño, finely chopped (or maybe a Bulgarian Carrot pepper if you’re brave, or a sweet pepper to avoid the heat)
  • 1 cup fresh corn kernels (from about 2 cobs)
  • 4 tablespoons fresh lime juice (from about 2 limes)Kosher salt
  • 3 avocados, sliced
  • 6 slices crusty white bread (such as country bread), toasted

Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.

From Epicurious.com by Rebekah Peppler, https://www.epicurious.com/recipes/food/views/avocado-toast-with-tomato-corn-salsa-56389819

Summer CSA Share – #12

Welcome to the 12th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • ‘Crispino’ Iceberg Lettuce
  • Broccoli
  • Thai BasilDon’t forget that basil doesn’t appreciate cold temps and it is best stored on the counter in a glass of water, just like fresh flowers.
  • Cilantro
  • Cucumbers – We’ve got lots of green slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn – This week’s corn is called ‘Montauk’.
  • Carrots – A handful carrots is better than no carrots, right?
  • Bunching Onions
  • Yellow Onions
  • Mixed Eggplant
  • Shishito Peppers – These are those Japanese frying peppers, aka ‘roulette’ peppers, where 1 in 10 might be hot. We suggest you blister them in hot oil and eat as a snack or side, but they’re tasty chopped up and added to any pepper-friendly meal.
  • Mixed Sweet Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Tirreno Tuscan Melons – Our favorite cantaloupe-esque melon!
Rudbeckia, prettying up the hardening off area but never quite getting planted in the field (left) and the sunrise on a smoky, hot morning last week (right).

Well, we made it through the latest heatwave, which thankfully wasn’t as hot as predicted here at the farm. We were ready to hunker down in the shade if needed, but the temps weren’t quite as bad and we managed to keep working for the most part. The reduced high temps were surely due to the increased wildfire smoke in the air, so our days took on that faint apocolyptic hazy glow we’re all coming to know so well. This is a tradeoff we’re willing to make if it means we can keep the farming on track.

Jeff cultivating (left) and Carri threshing seed (right).

After a planting push Thursday we settled into our own projects for much of the week. I spent time threshing a chicory seed crop we grew for our friends at Adaptive Seeds. Chicory seeds are particularly tricky to dislodge but luckily we’re able to borrow this electric chipper/shredder from the real seed growers to help make the process go a little faster. The whole plants get thrashed around in the machine, dislodging the seed and creating lots of smaller debris. Then the game shifts to sifting through screens and winnowing in front of a box fan to remove everything but the seed. It’s a rewarding process with a bag of clean seed upon completion.

While I tackled the seed cleaning project Jeff kept focused on the farmscape and bulk harvests. He managed to catch-up on some much needed cultivation with the Farmall Cub. When we can keep the weeds under control with the Cub things generally go a lot smoother. He also spent time in the melon patch, hauling in the ripe melons and then also harvested this weeks carrots. The heavy harvest season has certainly arrived!

Vegetable storage tip: most things are pretty happy inside a rubbermaid bin in our fridge for at minimum a week.

One night this week when Jeff was on dinner duty he pulled our vegetable bin from the fridge and suggested we share our storage method in case anyone might be interested. Back when we were members of a CSA we found the easiest way to store our share was to keep most things in a rubbermaid bin on a dedicated shelf in our fridge. Sometimes the peppers find another home and of course basil doesn’t go in the fridge, but the majority of the produce in the share stores well in enclosed bin in the fridge. When it’s time to cook a meal we pull out the bin and grab what we need.

While it doesn’t help visually, and I know some of you have good luck with cleaning/prepping vegetables ahead of time, this is a storage method that certainly extends produce life when the vegetable drawer is full and you just need to get your share in the fridge. Which is us on Wednesday nights when we fill our fridge with farm seconds after the last of the CSA harvest and distribution is done for the week and the last thing we want to do is prep vegetables.

In the week ahead we’ll be making our last big transplanting push of fall and overwintering brassicas. We’ve also got some beets, lettuce, spinach, and escarole that will likely find a spot in the field. Hopefully we’ll have time to turn our attention the great onion harvest that continues to loom in the distance. So many onions!

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

Your farmers,
Carri Heisler & Jeff Bramlett

.

Here are a few recipes to get you inspired:

Tomato, Mozzarella & Thai Basil

  • 12 slices seven-grain or sesame bread
  • 1/2 garlic clove
  • 2 cups (about 10 ounces) halved cherry or grape tomatoes
  • 1 small shallot, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • Sea salt and freshly ground black pepper
  • Sliced fresh mozzarella
  • Thai basil leaves

Grill bread slices and rub with garlic clove.

In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes.

Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/tomato-mozzarella-thai-basil-crostini-365789

Thai Coconut, Broccoli, and Coriander Soup

  • 1/3 cup store-bought green curry paste
  • 1 (13.5-ounce) can coconut milk
  • 3 cups water
  • Sea salt and cracked black pepper
  • 1 pound broccoli florets, chopped
  • 2 cups baby spinach leaves, plus more to serve
  • 2 cups cilantro leaves
  • 2 scallions, shredded
  • Store-bought crispy shallots or onions, to serve

Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.

Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

From Epicurious.com via Donna Hay Magazine by Donna Hay, https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092

Cucumber, Tomato, and Feta Salad

  • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/cucumber-tomato-and-feta-salad-365671

Summer CSA Share – #11

Welcome to the 11th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Broccoli
  • BasilDon’t forget that basil doesn’t appreciate cold temps and it is best stored on the counter in a glass of water, just like fresh flowers.
  • Mixed Beans – A mix of flat-podded yellow ‘Capitano’ and purple striped ‘Dragon Tongue’ beans. Both can be prepared like regular snap beans, but note that the purple stripes will turn green when cooked.
  • Cucumbers – We’ve got lots of green slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn – This week’s corn is called ‘Sweetness’.
  • Yellow Onions
  • Early Red Italian Garlic
  • Jalapeno Peppers
  • Mixed Sweet Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Tirreno Tuscan Melons – Our favorite cantaloupe-esque melon!
So many bees in a zucchini flower (top left), it’s melon season! (top right), Dragon Tongue bean harvest (bottom left), and all the tomatoes (bottom right).

Here in the PNW it can feel like we wait all year for summer to arrive. The dark, rainy days of winter are only a memory as we finally bask in the warm sun and get our fill of the summer fruits rolling in from the fields. However, even as we’re facing another heatwave, we know the moment is fleeting and we better soak it in before it’s gone. Autumn is just around the corner and it won’t be sunny forever.

The propagation house is slowly emptying out (top left), operation weed-the-leeks finally happened (top right), seeding the final round of beans plus fall radishes (bottom left), and ready to transplant a bonus round of basil (bottom right).

This past week was another nose-to-the-grindstone sort of work week. Thanks to a lull in the transplanting on deck we were able to team up and focus on knocking out a thorough weeding of the weediest spot on the farm: the leeks! It had been on the To Do list for ages and we finally found the time and momentum to tackle the problem area. We’ve still got to get back to the neighboring celeriac, but gosh darn it, those leeks are cleaned up!

We also managed to seed the last of the chicories, beans, chard, and cabbage of the this growing season. We hoed the fall/winter carrots. We mowed and prepped ground and planted a bonus round of basil that was started back when it seemed like the basil wasn’t doing so well. We moved flats around and moved irrigation pipe around and moved crops around. It was a steady week of steady work.

More of the same in the week ahead. This week we’ll be transplanting our big chicory planting for winter salads! Hopefully one or both of us might make it back to the celeriac weeding project. It looks like I’ll be tackling a little seed threshing as we hunker down through the upcoming heatwave. And the big onion harvest is looming on the horizon. But because it’s August, there will also be plenty of melon breaks too.

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

Your farmers,
Carri Heisler & Jeff Bramlett

.

Here are a few recipes to get you inspired:

Zucchini-Basil Soup

  • 2 pounds zucchini, trimmed and cut crosswise into thirds
  • 3/4 cup chopped onion
  • 2 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 cups water, divided
  • 1/3 cup packed basil leaves

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

From Epicurious.com via Gourmet by Shelley Wiseman, https://www.epicurious.com/recipes/food/views/zucchini-basil-soup-242831

Green Beans and Zucchini with Sauce Verte

  • Sauce verte:
    • 1/3 cup (packed) fresh basil leaves
    • 1 green onion, coarsely chopped
    • 2 tablespoons (packed) fresh Italian parsley
    • 2 tablespoons drained capers
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons Dijon mustard
    • 1 garlic clove, peeled
    • 3 tablespoons extra-virgin olive oil
  • Vegetables:
    • 1 tablespoon olive oil
    • 1 pound green beans, stem end trimmed
    • 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
    • 3 tablespoons water
    • 2 tablespoons fresh Italian parsley leaves (for garnish)

For sauce verte:

Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables:

Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

From Epicurious.com via Bon Appétit by Jeanne Kelley, https://www.epicurious.com/recipes/food/views/green-beans-and-zucchini-with-sauce-verte-359389

Vegetable and Tofu Red Curry

  • 1 cup jasmine rice
  • 1 3/4 cups water
  • 1 medium onion, halved lengthwise, then thinly sliced crosswise
  • 1 tablespoon vegetable oil
  • 1 large garlic clove, chopped
  • 2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 1 teaspoon salt
  • 1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers
  • 1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
  • 1 tablespoon Asian fish sauce

Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.

Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/vegetable-and-tofu-red-curry-234255

Summer CSA Share – #10

Welcome to the 10th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Butterhead Lettuce
  • Red or Green Cabbage
  • Cilantro
  • Tomatillos – A little like green tomatoes, tomatillos make excellent salsa verde and enchilada sauce. Check out this website for more details and recipes.
  • Cucumbers – We’ve got lots of green slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn
  • Bunching Onions
  • Early Red Italian Garlic
  • Poblano Peppers – a mild chili pepper, typically with very little heat, often used for stuffing as in chile rellenos but delicious in any recipe that could use a pepper.
  • Cherry Tomatoes
  • Slicer Tomatoes
Transplanting continues; by the end of the day this field was full again (left) and three honey bees in an acorn squash flower (right).

A couple of weeks ago I had dinner with a farmer friend across town. We chatted about the progress of the season, the weather, and the inevitable equipment breakdowns and labor shortages that accompany the growing season on any farm. The weight of July was real and we were both feeling the steady pressure of the work. At one point she asked me if there was anything happening that excited me. It’s a question that’s stuck with me, perhaps especially because I found my answer to be lacking in the moment. All I could think of was the possibility of fall, a day off to go hiking in the mountains, the future.

In retrospect my answer felt like I was dismissing the current moment. There are a million little miracles on the farm, each one exciting to witness if you take the time to notice. The surprise of a flock of turkeys or group of deer flushed from the apple orchard. The diverse array of insects, each individual going about life at a miniature scale. The growth of thousands of plants from seed to vegetable, and sometimes all the way to fruit and seed again. Although life on the farm is not roller coaster ride exciting, or the anticipation of a big trip exciting, or having a party exciting, it certainly has its moments that I should remember not to take for granted.

Tomatoes, tomatoes, tomatoes!

As we head into the week ahead, armed with long To Do lists and never quite enough time, I’m hopeful we’ll also be looking for the wonder hidden among the vegetables. We’re preparing to make our final big planting pushes for the fall and winter. The fields are getting full and we’re having to be a little more strategic about where we put overwintering crops. We’re beginning to plant those long season crops that will be in place into next spring! We’ll also soon be making a plan for the fall and winter high tunnel plantings. Getting everything in the ground around the tomatoes and eggplants can be quite a challenge on its own.

We hope you’re all enjoying the summer bounty! Now lets all go make some salsa!

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

Your farmers,
Carri Heisler & Jeff Bramlett

.

Here are a few recipes to get you inspired:

Cold Sesame Noodles with Summer Vegetables

  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1 tablespoon toasted sesame oil
  • 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
  • Kosher salt, freshly ground pepper
  • freshly ground pepper
  • 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
  • 1 cup (loosely packed) cilantro leaves with tender stems
  • 3 scallions, thinly sliced
  • 1 tablespoon black or white sesame seeds

Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/cold-sesame-noodles-with-summer-vegetables-51104410

Cabbage and Corn Slaw with Cilantro and Orange Dressing

  • 1/3 cup frozen orange juice concentrate, thawed
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup canola oil or vegetable oil
  • 2 (8-ounce) bags coleslaw mix (but you’ll just slice up a cabbage)
  • 4 ears of fresh corn, shucked, kernels cut from cob
  • 2 medium carrots, peeled, coarsely grated
  • 1 medium red bell pepper, stemmed, cored, cut into thin strips
  • 6 medium green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

From Epicurious.com via Bon Appétit by Pam Anderson, https://www.epicurious.com/recipes/food/views/cabbage-and-corn-slaw-with-cilantro-and-orange-dressing-238803

Tomato and Tomatillo Gazpacho

  • 1/2 pound fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 pounds tomatoes, chopped, divided
  • 1/2 cup chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

From Epicurious.com via Gourmet by Andrea Albin, https://www.epicurious.com/recipes/food/views/tomato-and-tomatillo-gazpacho-354967

Salsa Verde o Roja Cruda

  • 12 oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered
  • ½ medium avocado (optional; for making salsa verde)
  • ¼ medium white onion, coarsely chopped
  • 1 garlic clove
  • 1 serrano chile, coarsely chopped
  • ¼ cup (packed) cilantro leaves with tender stems
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1–2 Tbsp. fresh lime juice (optional; for making salsa roja)

If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)

If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.

Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

From Epicurious.com via Bon Appétit by Rick Martinez, https://www.epicurious.com/recipes/food/views/salsa-verde-o-roja-cruda

Summer CSA Share – #9

Welcome to the 9th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Romaine Lettuce
  • Lettuce Mix
  • Dill – Great for adding a little herbiness to roasted potatoes, potato salad, and beet dishes in addition to quick pickles.
  • Celery
  • Mixed Eggplant – Big Italian and long, skinny Asian eggplants this week. Check out the recipes down below if you’re looking for some inspiration.
  • Cucumbers – We’ve got green slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn
  • Red or Orange Beets
  • German Butterball Newish Potatoes
  • Yellow Onions
  • “Green” Peppers – The peppers are just starting to make fruits and we’re bringing you immature green, purple, and yellow peppers this week. They’re all equivalent to green peppers for recipe purposes.
  • Shishito Peppers – these Japanese frying peppers are delicious quickly blistered in hot oil and tossed with a little salt. Mostly mild, 1 in 10 can be hot.
  • Cherry Tomatoes
  • Slicer Tomatoes
A honeybee working in the cucumber patch.

Here we are, on the cusp of August, watching the summer produce begin to really roll in. We’re doing our best to keep pace with the long hot days and the lists of things that need doing. This is when the seasons collide. The big summer fruits are producing (tomatoes! zucchini! cucumbers!) and just as we’re making time to haul them in we’re also thinking ahead to winter eating as we baby the overwintering cauliflower and broccoli transplants in the propagation house.

Harvest morning sunrise (top left), winter food in transplant form in the prop. house (top right), got the last round of corn in the ground (bottom left), and seeding beans (bottom right).

Time is quickly running out for planting summer and fall crops. Just as we’re getting into the swing of summer we also know the shorter days and lessened growth of autumn are just around the corner. Now’s the time to dig deep, keep planting, focus on the food.

This past week we transplanted our fifth and final round of sweet corn! Though it had jumped up in the last week and was on the lanky side, it has at least found a home in the field! We also transplanted the last round of celery and and experimental late and last round of summer squash. After months of sowing and transplanting succession after succession it sure is a relief to see some crops dropping from the transplant list.

Tomato check-in: lots of green fruit, for now!

Over the past month we’ve had lots of questions about how the heat at the end of June impacted crops here on the farm. For the most part we haven’t noticed any issues. Sure, everything got taller (including the weeds) and the broccoli came on faster than expected but we didn’t see any real failures. The tomato house may have taken the worst hit. We grow our tomatoes in an open-ended high tunnel to get them in early and extend the season in the fall. In a wet year this is really a bonus. In a hot, dry year maybe not so much.

Tomatoes don’t like excessive heat and can’t take up certain nutrients or set fruit if the temps are too high. Now that we’re a month out from the big heatwave we’ve seen a little blossom end rot, probably due to the lack of nutrient uptake during the hottest days. We’ve also noticed some flowers that haven’t set fruit, again probably due to the heat (like in the photo above). Luckily lots of fruit had already set, so we’ll be in the tomatoes for some time. There may be a blip where we see fewer tomatoes though. Time will tell.

In the week ahead we’ll be transplanting winter kohlrabi, purple sprouting broccoli for next spring, and the next round of lettuce. That means more ground prep followed by time on the transplanter. Jeff’s also got some mowing on deck, good bye first round of cucumbers! And I’ve got some weeding I’m looking forward to tackling. As always, it will be a full week of field work.

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

Your farmers,
Carri Heisler & Jeff Bramlett

.

Here are a few recipes to get you inspired:

Grilled Ratatouille Pasta Salad

  • 2 medium zucchini (about 1½ lb.), halved lengthwise
  • 1 medium or 2 small eggplants (about 1 lb.), cut into 1″ wedges
  • ¾ cup extra-virgin olive oil, divided
  • 2½ tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 10 oz. penne or casarecce pasta
  • 1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1″ pieces
  • 8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
  • 2 Tbsp. white balsamic or white wine vinegar
  • 1 Tbsp. thyme leaves
  • 1 cup basil leaves

Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

Cook pasta according to package directions.

Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

From Epicurious.com via Epicurious by Anna Stockwell, https://www.epicurious.com/recipes/food/views/grilled-ratatouille-pasta-salad

New Potatoes with Dill Butter

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • Kosher salt, freshly ground pepper
  • 2 pounds new potatoes or other small potatoes
  • 1 tablespoon crushed toasted caraway seeds (optional)

Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

Place potatoes in a large pot. Cover with cold water by 1″; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.

Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/new-potatoes-with-dill-butter-395901

Caponata

  • 2 lb small Italian eggplants (about 4)
  • 1 tablespoon kosher salt or 2 teaspoons fine sea salt
  • 1 1/2 cups extra-virgin olive oil
  • 1 cup chopped onion (1 medium)
  • 4 medium celery ribs, cut crosswise into very thin
  • 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
  • 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
  • 2 tablespoons sugar, or to taste
  • 1/3 cup white-wine vinegar
  • 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)

Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.

Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.

From Epicurious.com via Gourmet by Anna Maria Musco Dominici, https://www.epicurious.com/recipes/food/views/caponata-235724

Summer CSA Share – #8

Welcome to the 8th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Head Lettuce – Two heads of oakleaf lettuce this week, one with red tips and one lime green.
  • Lettuce Mix
  • Lacinato Kale or Rainbow Chard
  • Broccoli Side Shoots – After the main head of broccoli is cut some broccoli plants make smaller “side shoot” florets. We’ve got a gap in broccoli for a week or two due to the heat last month but we managed a handful of side shoots for you.
  • Thai Basil – A new one for us, this week we’re bringing you a taste of licorice-flavored Thai basil. You can read about this herb here: https://www.seriouseats.com/you-should-use-thai-basil-southeast-asian.
  • Cucumbers – We’ve got green and yellow slicer cucumbers and some lemons for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • Sweet Corn – Small but tasty!
  • Carrots
  • Torpedo Onion
  • Yellow Onion
  • “Green” Peppers – The peppers are just starting to make fruits and we’re bringing you immature green, purple, and yellow peppers this week. They’re all equivalent to green peppers for recipe purposes.
  • Jalapeno Peppers
  • Cherry Tomatoes
  • Slicer Tomatoes
  • Yellow Transparent Apples – Admittedly apples in July is a little weird, but we’ve gotten used to these Yellow Transparents making their appearance mid-summer. They’re soft, not great for fresh eating, but they do make good sauce and longtime CSA member Maya likes putting them in muffins. I’ve also heard they can be tasty when battered and fried for a quick fried pie situation.
First corn harvest of the season (left) and the setting sun last night (right).

Some days farming gets the upper hand on us, and other days we crush it. So far July has been a mix of the two. We’re slowly making progress amidst the minor set backs.

You feel good about making an effort to weed the leeks, only to be stung by a honey bee as you head to lunch. You work hard to fertilize some fall cauliflower, only to realize you need to stop and hoe the kale right now, before you finish the fertilizing and before you finish the bed prep project you were working on before fertilizing the cauliflower. When you get through the projects and the project tangents, you celebrate!

These long days are full of things that need doing and and choices and failings and successes. And our days sometimes feel like an endless series of moving supplies and vegetables and stacks and piles and flats of transplants (so many flats) from here to over there. And we collapse into bed, and rise again with the sun (or often in the middle of the night to change irrigation in Jeff’s case), and start again, with a new day ahead to tackle all the projects some more.

That’s all to say that we’re living the farming dream over here, to the best of our ability.

Jeff tests out his new monocular during Sunday’s transplanting fun (left) and a sweat bee works the rudbeckia flower patch (right).

Looking around at the farm the persistent push seems to be working. We’re getting things done each day and the harvests are coming in. The week ahead will be much the same. We’ll weed more leeks, we’ll start more seeds, we’ll prep more beds, we’ll transplant the fifth and final succession of sweet corn. But we’ll also enjoy eating the first ears of corn of the season, small but tasty! It’s often these little miracles that keep us moving forward.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Drunken Noodles

  • 2 14-ounce packages 1/4-inch-wide flat rice noodles*
  • 1/4 cup vegetable oil
  • 12 garlic cloves, chopped
  • 1/4 cup chopped fresh Thai chiles*
  • 1 1/2 pounds ground chicken
  • 1/4 cup fish sauce (nam pla or nuoc nam)*
  • 1/4 cup black soy sauce*
  • 1/4 cup Golden Mountain sauce* or light soy sauce
  • 1 tablespoon sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • 1/2 cup fresh Thai basil leaves* or regular basil leaves

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/drunken-noodles-232698

Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk Dressing

  1. For dressing
    • 1/2 cup well-shaken low-fat buttermilk
    • 2 tablespoons low-fat sour cream
    • 1 tablespoon mayonnaise
    • 3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
    • 1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt
    • 1/4 teaspoon dry mustard, or to taste
  2. For salad
    • 1/2 cup finely chopped red onion
    • 1 small head red leaf lettuce (1/2 pound), torn into pieces
    • 1 bunch watercress, coarse stems discarded
    • 1 cup thinly sliced seedless cucumber (usually plastic-wrapped)

Make dressing:

Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.

Make salad:

Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.

Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/red-leaf-lettuce-watercress-and-cucumber-salad-with-buttermilk-dressing-107606

Summer CSA Share – #7

Welcome to the 7th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Head Lettuce – A trio of head lettuces this week including a red romaine called Pomegranate Crunch, a reddish butterhead called Sangria, and a green iceberg called Crispino. They’re all on the small size, so no reason to not get to try them all!
  • Green Cabbage – We know, they’re big! Perhaps best cooked down this week. We like to eat sauteed cabbage and onions over noodles when we’ve got a big cabbage to use up.
  • Broccoli
  • Basil – Best stored on the counter with the stems submerged in a glass of water, just like a flower bouquet. Putting basil in the fridge can result in chilling injury, resulting in black and slimy basil leaves.
  • Cucumbers! – We’ve got green and yellow slicer cucumbers for you to choose from.
  • Zucchini – We’ve got dark green, light green, and yellow zucchini this week.
  • New Potatoes – These are straight out of the ground, so fresh their skins haven’t hardened. No need to peel them. Not great for storing, we suggest using them up sooner than later and keeping them in the fridge until you do.
  • Carrots
  • Sweet Onions
  • Garlic
  • Mixed Tomatoes – Choose from slicers or cherries this week.
Future food: The first sweet corn is nearly ready (top left), the peppers are pepping (top right), the babiest butternut squash (lower left), and chicory seed aka winter salad (lower right).

I recently needed to make a visit to the DMV. As with so many aspects of our daily lives, a quick trip to the DMV has gotten more difficult thanks to COVID-19. No longer can you just stop by, take a number, wait your turn, do your business. Now you need an appointment. And appointments are harder to come by than you might think. After trying and failing to get something scheduled last week I tried again Monday and successfully got an appointment to visit the second closest office, September 16th. Luckily my business with the DMV isn’t urgent or time sensitive and doesn’t impact my daily life. But it got me to thinking ahead to mid-September and how it seems like a long time to wait to visit the DMV, two months isn’t so far away.

By then the heat of August, that is sure to be brutal, will hopefully be a memory and fall will be on our doorstep. We’ll have made it through the vast majority of the season’s planting and our focus will have shifted to the big harvests of storage crops. We’ll be just a couple of weeks shy of bringing in the winter squash. The days will be shorter and the work of the season won’t feel so urgent, so frantic. Our freezer will be full of salmon from our salmon CSA share. It will be time to get some tomatoes in jars for the winter ahead. Just two months away, yet there’s so much to be done before we get there.

Honeybees! Collecting pollen from some zinnias and drinking water from the drip in the sweet potatoes.

Like the honeybees busily collecting pollen and converging at all the irrigation drips, we’re staying focused over here and getting things done. Jeff managed to do a lot of field maintenance this past week and the farm is looking like a different place. Many of the season’s first plantings have been wiped clean, ready for another cropping or summer cover crop. It’s amazing how mowing those spent crops can help re-focus the priorities and clear the field and mind. We’re strategizing fall and winter plantings now, already thinking ahead to winter cover crops.

We also made it through another annual organic inspection, our second virtual meeting. We covered all the paperwork records including input and seed purchases, fertilizing timing, crop rotations, harvest records etc. and managed a virtual field walk. It’s always nice to be on the other side of the annual inspection. While we appreciate the third party inspection process, it’s good to have that task done for another year.

On tap this week is more of the same. A little transplanting, a little seed sowing, a little ground prep., lots of irrigating. It’s time to finally pull the peas out of the high tunnel and begin readying the space for fall and winter crops. We’ll also be sowing our fall and winter carrots. Fall will be here before we know it. And so will that DMV appointment.

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

Your farmers,
Carri Heisler & Jeff Bramlett

.

Here are a few recipes to get you inspired:

Minestrone with Basil

  • 1/2 cup dried red beans
  • 5 cups water
  • 2 cups shredded green cabbage
  • 1 1/2 cups chopped tomatoes
  • 1 small onion, chopped
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 medium russet potato, peeled, left whole
  • 1 small russet potato, peeled, diced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 1 teaspoon salt
  • 1/2 cup small shell pasta
  • 1/2 cup chopped fresh basil
  • Freshly grated Parmesan cheese

Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.

Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.

Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

From Epicurious.com via Bon Appétit via Caffe Trinity, San Francisco, CA, https://www.epicurious.com/recipes/food/views/minestrone-with-basil-1180

Shrimp Salad with Zucchini and Basil

  • 1/4 cup fresh lemon juice
  • 3 tablespoons drained capers
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup olive oil
  • 1/2 cup chopped fresh basil
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 zucchini, cut into 1/2-inch cubes (about 2 cups)
  • 8 cups mixed baby greens (about 5 ounces) (or chopped lettuce)
  • Freshly grated Parmesan cheese (optional)

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.

Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/shrimp-salad-with-zucchini-and-basil-105146

Pikliz (Haitian Pickled Vegetable Relish)

  • 2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
  • 1 cup julienned or grated carrots (from about 1 medium carrot)
  • 1/2 cup thinly sliced shallots (from about 1 large shallot)
  • 6 Scotch bonnet peppers, stemmed, quartered
  • 3 sprigs thyme
  • 8 whole cloves
  • 1 teaspoon kosher salt
  • 3 cups (or more) distilled white vinegar
  • 3 tablespoons fresh key lime (or regular lime) juice

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.

Cooks’ Note: If you can’t find Scotch bonnet peppers, substitute habaneros.

From Epicurious.com by Nils Bernstein, https://www.epicurious.com/recipes/food/views/pikliz-haitian-pickled-vegetable-relish