Welcome to the 1st share of the Pitchfork & Crow 2023 Summer CSA! Here’s what’s in the share this week:
- Tatsoi Rapini – An Asian green that lands somewhere between spinach and bok choy. This version includes some broccoli-like rapini buds as it’s beginning to go to flower. Toss it in soups and sautes or eat in salads.
- Adult Spinach – The recent mini-heatwave got our timing on this spinach a little off for this first share. Still tasty, just larger than usual.
- Salad Mix – A mix of four lettuces.
- Overwintered Cauliflower – Planted last August this cauliflower grew all winter and then headed up in May. Enjoy!
- Snap Peas
- Mixed Potatoes – We’re using up the last of last season’s potato crop. Eat them up!
- Leek Scapes – This time of year leeks produce a tall stalk that eventually becomes a flower. Before they become too woody the stalks are a seasonal leeky treat that can be diced up and used in place of leeks or onions.
- Onion – These are the last of the 2022 storage onions. Use them up quick as they want to sprout soon.
- Tomato Plants – We have enough tomato starts for everyone to take home at least two!
It’s happening! We’re finally kicking off the 2023 P&C Summer CSA season! As we get things underway we’re happy to welcome back previous members (89% of you!) and welcome new members to the group. We’ll see “Even Group” biweekly members next week for your first share of the season.
Hopefully you’ve been reading the member emails over the past couple of weeks and preparing for the season to begin. (Check your spam or promotions folders if you haven’t been seeing our emails and let us know if you don’t find them there.) By now most of your questions should have been answered by the CSA Member Handbook. Don’t forget, you can find lots of logistics reminders over on the CSA Member Resources page and extra helpful tips and info about vegetables on the Secret Member Resources page.
In future newsletters I’ll attempt to keep you updated on farm happenings and give you a behind-the-scenes look at where your vegetables are grown. I’ll also always include a few recipes for combinations of that week’s share items. You can find this week’s recipes at the bottom of this post.
Not sure what to do with a vegetable? Looking for more recipe suggestions?
- Check out the archive of recipes on our Recipe page that is sorted by vegetable.
- Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
- Check out the vegetable encyclopedia page for storage tips and a rundown of the various types of vegetables we grow each season.
As we begin the Summer CSA season, we hope you’re excited for the adventure ahead. The greens of spring will inevitably give way to the fruits of summer over time, and hopefully we’ll have a few surprises along the way. Thank you for choosing to support our farm as you also choose to eat seasonally, locally, and organically!
Let’s get this season started!
Enjoy the vegetables and we’ll see you here next week!
Carri Heisler & Jeff Bramlett
Here are a few recipes to get you inspired:
Springtime Bacon and Egg Fried Rice
- 4 large eggs, whisked
- Oil for coating
- 4 thick slices bacon, diced
- 1 red onion, sliced into half moons
- 6 to 8 cloves garlic, minced
- 2 tablespoons minced ginger
- 4 garlic scapes, cleaned and chopped (or leek scapes)
- 4 handfuls shiitake mushrooms, cleaned and stems removed, thinly sliced
- 6 cups cooked leftover rice
- 4 handfuls komatsuna leaves or spinach, stems removed and roughly chopped (or tatsoi too)
- 10 ounces fresh or frozen peas
- 2 to 3 tablespoons Chinese soy sauce, plus more to taste (I prefer dark but light is more traditional)
- 2 to 3 handfuls snow pea pods or broccoli (Surely you could use snap peas here too.)
- 1 tablespoon sesame oil
- 1 tablespoon honey
Begin by scrambling the whisked eggs in a large nonstick skillet or wok, lightly brushed with oil. Be careful not to overcook them. Remove the eggs and set aside in a bowl when just done.
Place the bacon in the skillet and cook over medium heat, tossing occasionally. When the bacon is browned, remove it with a slotted spoon and place in a separate bowl. Set aside. Discard all but 2 tablespoons of the bacon grease and return the skillet to the heat.
Turn the heat to high and add the onion. Cook for 2 minutes, stirring until it is wilted and slightly translucent. Add the garlic cloves, ginger, and scapes. Cook, tossing, for another 2 minutes. Add the mushrooms and cook for another minute.
Add the rice. If your pan is dry, add a drizzle of oil. Depending on your rice, you may need to vigorously break up the clumps while tossing it (I used a leftover sticky Japanese rice so it was quite clumpy). Toss and break the rice up for 1 to 2 minutes.
Add the komatsuna, fresh peas (unless you’re using frozen peas), and soy sauce, then toss for another minute. Add the snow peas and frozen peas (if using) with the sesame oil and toss. Add the bacon and eggs back into the mixture and toss to distribute until everything is heated through. Add the honey, then taste for additional soy sauce.
Serve warm with your favorite Asian condiments.
From Food52.com by The Spiced Life, https://food52.com/recipes/17713-springtime-bacon-and-egg-fried-rice
Spring Egg-Drop Soup
- 1/4 cup olive oil
- 2 medium carrots, peeled, chopped
- 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
- 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced (or leek scapes)
- Kosher salt
- 4 cups low-sodium chicken broth
- 1/2 pound asparagus, sliced on a diagonal 1/2″ thick
- 1/4 pound sugar snap peas, sliced on a diagonal 1/4″ thick
- 2/3 cup shelled fresh peas (from about 2/3 pound pods)
- 2 large eggs
- 1 tablespoon grated Parmesan plus more for serving
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 1 1/2 teaspoons (or more) fresh lemon juice
Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
From Epicurious.com, via Bon Appetit by April Bloomfield, http://www.epicurious.com/recipes/food/views/Spring-Egg-Drop-Soup-51161050
Sesame Spinach and Broccoli
- 1/2 bunch broccoli (about 1/2 pound)
- 1 garlic clove
- 1 tablespoon sesame seeds
- 1 teaspoon vegetable oil
- 1/4 teaspoon dried hot red pepper flakes
- 1 bunch spinach (about 1 pound)
- 2 teaspoons Asian sesame oil
Cut broccoli into 1-inch florets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.
From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/sesame-spinach-and-broccoli-101099