Summer CSA Share #26

Welcome to the 26th and final share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Cooking Greens Mix – A braising mix of chard, collards, and four types of kale.
  • Redarling Brussels Sprouts
  • Castelfranco Radicchio Mix – Great for salads with punchy dressings like vinaigrette and toppings like citrus, strong cheese, and olives. You can also cook radicchio to bring out some of the sweetness as in the two recipes at the bottom of this post.
  • Cauliflower – Some of these got a little frost damaged this week, but they should still be tasty.
  • Celery
  • Parsley
  • Sage
  • Strawberry Paw Potatoes
  • Sweet Potatoes – We managed to grow a handful of sweet potatoes this season. Even though we didn’t water them well enough and had to re-plant most of them, thus getting them started a month late, and then the deer ate most of the leaves and the gophers and voles ate many of the tubers, we have sweet potatoes! We don’t have many, but some is better than none, right?
  • Beets – Choose from red and orange!
  • Fresh Onions
  • Garlic
  • Butternut Winter Squash
  • Pie Pumpkin
  • Polenta (aka grits) – We grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. This week we’re sharing polenta and last week we shared the flour. You can use this polenta in recipes calling for uncooked polenta or corn grits. We like to cook it in our rice cooker at a 1 cup polenta to 3 cups water ratio. It’s even better if you add some butter and cheese once cooked.

As we wrap up the 2021 Summer CSA season and also celebrate Thanksgiving this week I wanted to take a moment to say thanks. Thank you for supporting our farm this season. Thank you for choosing to eat local and seasonal vegetables for the past six months. Thank you for showing up week after week. We know things have been difficult these past couple of years and we appreciate your willingness to make the CSA a part of your lives.

Here are some season stats: This year each weekly share consisted of an average of 17.65lbs per week for 26 weeks. That’s 459lbs of organic vegetables for each weekly share over the season. All combined that means Jeff and I distributed approximately 51,408lbs of produce this season. Through our partnership with the Linn Benton Food Share, 9,180lbs of those organic vegetables went directly to the Lebanon Soup Kitchen and Lebanon food pantries. Not bad for a two-person operation, if I do say so.

We hope you’ve enjoyed this past season as much as we have. We know the CSA can seem overwhelming at times but hopefully you’ve found a rhythm to the season and had some fun in the kitchen along the way. Though we’re focused on growing and harvesting the best vegetables we can, the magic really happens in each of your kitchens as you prep. and cook and eat them. Thanks for taking our vegetables on your kitchen adventures!

Because we take a short break between seasons most of you will be headed to the produce department of the grocery store sooner than later, either in person or virtually. As you ponder your options, experiencing all the choices in the world, we hope you’ll take a bit of your CSA experience with you. Hopefully you’ll be more curious to know where that produce was grown, not just what country but what farm? How far did it travel? Is it seasonal? What were the growing practices? Who were the people that grew and harvested it?

Scenes from the final Summer CSA harvest.

We’ll see many of you in a few weeks for the start of the Winter CSA. We’re excited to see what the winter season has in store for us and hope you are too! For everyone else we hope you have a fantastic winter! Keep an eye out for an email from us in early January as we gear up for the 2022 Summer CSA! Hopefully you’ll consider joining us for another round of local, seasonal, organic vegetables.

Have a happy Thanksgiving and enjoy the vegetables! We’ll see Winter CSA members on December 14th & 15th for the beginning of the Winter season.

Enjoy the vegetables!

Your farmers,
Carri Heisler & Jeff Bramlett


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 by Lora Zarubin,

Butternut Squash and Roasted-Garlic Bisque

  • 2 heads of garlic, halved crosswise
  • 1 teaspoon olive oil
  • 1/4 cup (1/2 stick) butter
  • 3 cups chopped onions
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 cups canned low-salt chicken broth
  • 3 tablespoons chopped fresh sage
  • 1/2 cup plus 1 tablespoon whipping cream

Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.

Sprinkle with remaining 1 tablespoon sage.


Sheet-Pan Roasted Squash and Feta Salad

  • 1 large or 2 small acorn or delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼” slices (or any winter squash really)
  • ¼ tsp. freshly ground black pepper
  • ½ cup extra-virgin olive oil, divided
  • 1½ tsp. kosher salt, divided
  • 4 slices country bread, cut into 1″ cubes (about 4 cups)
  • ½ lb. Greek feta, cut into 1″ cubes
  • ¼ cup sherry or red wine vinegar
  • 1 tsp. honey
  • 1 tsp. thyme leaves
  • 1 head of radicchio or ½ head of escarole, leaves separated, torn into large pieces
  • Aleppo-style pepper (for serving; optional)

Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18×13″ rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.

Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and ½ tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.

Transfer to a platter and sprinkle with Aleppo pepper (if using).

From by Anna Stockwell,

Farro, Radicchio, and Roasted Beet Salad

  • 8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch
  • Vegetable oil
  • 1 1/2 cups semi-pearled farro or wheat berries
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 1 garlic clove, pressed
  • 2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)
  • 1/2 cup finely chopped red onion
  • 1/3 cup chopped fresh Italian parsley
  • 1 cup crumbled feta cheese (about 4 ounces)

Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.

From by Jeanne Kelley,

Summer CSA Share #25

Welcome to the 25th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Collards or Rainbow Chard
  • Arugula – A peppery addition to soups, pasta, or salads, toss them in at the end of cooking for a quick wilting.
  • Escarole
  • Broccoli
  • Cauliflower
  • Thyme
  • Rose Finn Apple Fingerling Potatoes
  • Carrots
  • Purple Bunching Onions
  • Fresh Onions
  • Garlic
  • Thelma Sanders Sweet Potato Acorn Squash – An heirloom squash from Missouri, said to be creamy smooth and sweet.
  • Corn FlourWe grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. This week we’re sharing flour and next week we’ll share the polenta. You can use this flour in any recipe calling for corn flour or cornmeal. We like to use it for perfect cornbread.
Collard bunches (left) and purple bunching onions (right).

What a blustery harvest day we had yesterday! Though we only got a quarter inch of rain, it certainly felt like more as we were soaked while bunching collards and chard. Whew! The farm weather station says we had a max wind speed of 32mph and wind gust of 37.6mph yesterday. It was a windy one and we’re glad it calmed down as quickly as it started up.

Wind storms are maybe our least favorite here on the farm. Wind and greenhouse plastic can fight to the death, and it’s never pretty when the wind wins those battles. Luckily this time around the wind blew through and left all of our greenhouses intact.

Corn grinding! From left to right: flint corn kernels, flint corn milled, corn flour sifted out from the polenta, and polenta.

The wind and the rain are putting the exclamation point on the fact that we’ve made it to November. Leaves are falling, the days are shortening, and we’re just about to wrap up this Summer CSA season! In fact this is the final week for the “Group A” biweekly members.

This is the first season we’ve offered this option and it’s a little strange to be saying goodbye to some members one week early after so many years of wrapping things up the week of Thanksgiving. We’ve been harvesting 112 weekly shares this season, and 14 of them went to members who chose the option to pick-up every other week. By which I mean 28 members signed on for the biweekly pick-ups and 14 picked-up each week. It’s been an interesting experiment this biweekly option, and I think we’ll continue to offer it in the future. Though we’ve been worse at learning some biweekly member’s names, this option does seem to fill a need for those members who want to participate in the CSA but need fewer vegetables in their lives.

We want to say thank you to the biweekly members who jumped in this season. Hopefully you found the CSA to be a good fit for you and we look forward to seeing you all again in the future, including those of you we’ll see in a few weeks for the start of the Winter CSA.

A tractor fix (left) and early sunset (right).

This past week we kept busy with some indoor projects like cleaning onions, grinding corn, and updating the Winter CSA member handbook and website details. We also managed to get some early harvesting done in the field. But there’s one task that beat out the others.

Sometimes a project takes some working up to. You’ve got to mentally prepare for the worst outcome and hope for the best. This season that project has been a diesel fuel leak on our main field work tractor.

At some point this season it became apparent that we had a fuel leak and then as the season progressed so did the smoke and fumes caused by the leak. Repeated visual inspections did not help locate the leak, as everything on the tractor motor appeared to be covered in diesel. We cautiously continued the work of the season, the problem worsening. Mechanical problems like this are never easy to face. Our tractor is unique and the dealer/mechanic is up in Aurora, which is far away enough that taking the tractor in to be worked on is an expensive endeavor before they ever set eyes on the thing. Also, neither of us are mechanics, though Jeff certainly knows more about engines than I do. Thus, an ever-worsening problem such as we were facing was rather daunting.

We finally made it to a point this past week where Jeff was ready to fully investigate, preparing for the worst. He’d researched, he’d finished the majority of field work, we’d budgeted for an expensive fix. So it’s really impressive that after taking off the tractor loader and the hood, some back and forth with diesel mechanic videos on Youtube, and a couple of trips to the auto parts store he was able to diagnose and fix the problem! A leaky fuel injector was the culprit and some new hose and a clamp was all it took to fix. An expensive trip to the tractor repair shop has been averted and we’re both relieved to have the tractor in working order again.

With the tractor fixed, this week we’ll be preparing for the final week of the CSA season. Here’s our tentative harvest list for next week as you begin your Thanksgiving shopping:

  • Brussels Sprouts
  • Butternut Squash
  • Pie Pumpkin
  • Onions
  • Sage
  • Parsley
  • Potatoes
  • Mizuna
  • Garlic
  • Celery
  • Sweet Potatoes
  • Chicory Mix
  • Kale Mix
  • Polenta

We’ll see the majority of you next week for the final share of the Summer CSA!

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:

Lemony Pasta with Cauliflower, Chickpeas, and Arugula

  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup drained capers, patted dry
  • 1 small or 1/2 large head of cauliflower (about 1 pound), cut into small florets
  • 2 garlic cloves, finely chopped
  • 1 tsp. kosher salt, plus more
  • 1/2 teaspoon freshly ground black pepper
  • 1 can chickpeas, drained, rinsed, patted dry
  • 1/4 cup (1/2 stick) cold unsalted butter, divided
  • 8 ounces casarecce, gemelli, or other medium pasta
  • 3 tablespoons fresh lemon juice
  • 6 cups baby arugula

Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.

Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.

From by Anna Stockwell,

Roasted Potatoes and Cauliflower with Chives

  • 3 large russet (baking) potatoes
  • 3 tablespoons olive oil
  • 1 small head of cauliflower, cut into small flowerets
  • 1/3 cup thinly sliced fresh chives plus 8 whole chives for garnish if desired

Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.


Winter Squash Soup with Gruyère Croutons


  • 1/4 cup ( 1/2 stick) butter
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) (or any other winter squash)
  • 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
  • 1 1/4 teaspoons minced fresh thyme
  • 1 1/4 teaspoons minced fresh sage
  • 1/4 cup whipping cream
  • 2 teaspoons sugar


  • 2 tablespoons (1/4 stick) butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyère cheese
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.


Summer CSA Share #24

Welcome to the 24th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Napa Cabbage
  • Mustard Greens – A spicy addition to soups, pasta, or salads, toss them in at the end of cooking for a quick wilting.
  • Cilantro
  • ‘Alpine’ Daikon Radishes – These big radishes are very mild, a little sweet, and delicious in soups, roasted, or shaved over salads.
  • Carrots!
  • Bunching Onions
  • Fresh Onions
  • Garlic
  • Bulgarian Carrot Hot Peppers – The internet says these are 12 times the heat of a jalapeno, so I’d say they’re HOT!
  • Shishito Peppers – The last of the roulette peppers for the season. I’ve heard many of you’ve gotten hot ones this year!
  • Gill’s Golden Pippin Acorn Squash – Our favorite little tasty acorn squash!
  • Green Tomatoes – Of course fried green tomatoes are classic but what about green tomato pie? Check out this site for another 13 green tomato recipe ideas. Also, some bags included a slightly more ripe tomato or two. Those can be left on a windowsill to ripen for a late-fall tomato treat.
  • Ripe Tomato – The very last ripe tomato of the season. For reals.
  • Wolverine’s Orca Dry Beans – Our favorite dry bean, and the only one we grow these days, these orca beans are more substantial than some dry beans and hold up well in stews or chili. Named for a Secwepemc elder Wolverine William Ignace, who you can read more about over on Adaptive Seeds website.
Green tomatoes (top left), cilantro harvest (top right), and dry beans (bottom photos) all headed your way this week!

How’s the time change treating you? As you go about your days adjusting schedules and getting acquainted with dark evenings please remember that daylight savings and these clock shifts have no connection to farmers. That’s a myth. Our work is not centered around the clock and goes on despite the shift. We’ll all be plunged into darkness together at this week’s pick-up.

The daylight-centered concept that’s more relevant to growing vegetables this time of year is a little different. Last Thursday we dropped below 10 hours of daylight. We’ll continue to lose minutes of daylight each day until the Winter Solstice on December 21st, when we hit a low of 8 hours and 42 minutes, the shortest day of the year. At that point we’ll begin gaining daylight slowly each day and we’ll again hit the 10 hour day length on February 7th. This time period between last Thursday and February 7th is known as the Persephone Period. (Named for the Greek goddess of spring growth and the underworld and is pronounced per-seh-fuh-nee.)

Plant growth is at a minimum during these short days. Growing vegetables year round means planning ahead, especially this time of year. We needed most things that will be growing in the ground through the winter to be nearly or fully mature as we head into the Persephone period if we’re planning on harvesting them in the coming months. We’ve been preparing all summer for these last Summer CSA harvests and first Winter CSA harvests. Plants don’t care much about clocks, but they do respond to the sun.

We tackled the weeds in the winter lettuce high tunnel this week!

This past week we managed to knock a couple of projects off the To Do list. Our collective energy for pushing ahead in these last few weeks of the season has certainly slowed and we’ve taken to celebrating every identified project as a win. This week we cleaned all the garlic, moving it from hanging in the tractor barn to stacked in the germination chamber in the process. The germ. chamber, an insulated room we normally use for germinating seeds, is pulling double duty as a storage room these days. We’ve been filling it up with our meager sweet potato harvest, onions, and now garlic.

Other things that got done include adding a couple of stacks of daikon radishes to the walk-in storage for winter shares as we continue to pull roots from the field and catching up on some accounting plus making a plan for 2022’s potato planting. Finally, we made time to clean up the high tunnel that’s currently filled with winter lettuce, spinach, bok choy, and bunching onions. The weeds had made an appearance but after an afternoon of hoeing it’s now looking much better.

In the week ahead we’ll be striving for more mini-celebrations as we tackle other projects that have been patiently waiting to be tackled. We’ll be pulling more roots from the field (beets and carrots and radishes and potatoes!), flame-weeding the garlic and overwintering onions, and grinding corn for sifting into corn flour and polenta for upcoming shares. We’ve got two more shares before we wrap up this season and we think they’re going to be very tasty!

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:

Chinese Chicken Noodle Soup with Sesame and Green Onions

  • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons dry Sherry
  • 2 tablespoons oriental sesame oil
  • 3 garlic cloves, minced
  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon sugar
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoons chili-garlic sauce
  • 4 cups chopped Napa cabbage (from 1 head)
  • 6 green onions, thinly sliced
  • 8 cups canned low-salt chicken broth
  • 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
  • 1/2 cup chopped fresh cilantro

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.


Goat Cheese Pizzas with Indian-Spiced Tomatoes and Mustard Greens


  • 3 tablespoons vegetable oil
  • 5 large shallots, finely chopped
  • 3 1/2 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons ground coriander
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon dried crushed red pepper
  • 2 1/2 cups crushed tomatoes with added puree
  • 2 cups chopped mustard greens


  • 2 cups semolina flour (pasta flour)
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 1/4 cups water, room temperature
  • 3 tablespoons chopped fresh cilantro
  • 8 ounces soft fresh goat cheese (such as Montrachet), crumbled

For Topping:

Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

For Flatbreads:

Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.

Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.

Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.


Apple-Filled Acorn Squash Rings with Curry Butter

  • 6 tablespoons (3/4 stick) butter
  • 1 large onion, chopped
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
  • 2/3 cup apple juice
  • 1/2 cup dried currants
  • 8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.


Summer CSA Share #23

Welcome to the 23rd share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Curly Kale
  • Celery
  • Hakurei Salad Turnips – These Japanese salad turnips are a favorite. They’re delicious raw or roasted and you can eat the tops too. Also, some bunches have one or two stray purple radishes bunched in too.
  • Strawberry Paw Potatoes
  • Kohlrabi – You can eat kohlrabi raw shaved into salads or cut up into matchsticks, or roast it up with other root vegetables.
  • Leeks
  • Fresh Onions
  • Poblano Peppers – Usually mild chiles, we’ve come across some fairly spicy fruits this year! I’m thinking of trying out this Poblano Corn Chowder this week.
  • Low Heat Habanero Peppers – These “Numex Suave” habanero peppers have all the flavor but less of the spice.
  • Candystick Dessert Delicata Squash
  • Green Apples
Digging potatoes (top left), purple top turnips (top right), mini purple daikon radishes (bottom left), and a day’s potato digging efforts (bottom right). Winter storage crops for the win!

And suddenly it’s November! We’re down to the final month of the Summer CSA and we’ve got a solid fall vegetable line-up headed your way. It’s time to start roasting roots, simmering soups, and upping your salad game. Here on the farm the shorter days mean there’s more time to spend in the kitchen prepping, cooking, and eating. Plus it’s definitely pie season now that we’ve got a steady supply of various pumpkins and squashes rolling through.

However, just because the days are getting ever shorter, doesn’t necessarily mean the To Do list is too. We’ve been appreciating the return of the rain, though we were thankful for a short reprieve this weekend so we could get some more potatoes out of the ground. We also spent an afternoon harvesting turnips and radishes for storage. Have I mentioned that the walk-in coolers are filling up? It’s a new game of Tetris in there each time we bring another stack of vegetables from the field. Although it means a lot of moving stacks to get to other stacks, we’re feeling good about the final weeks of the Summer CSA and the start of the Winter CSA. There will be root vegetables!

Jeff harvests turnips (top left) and kohlrabi (top right). The fog rolled in last night as we finished up the salad turnip harvest.

As we look ahead this week things will look much like the past week. We’ll be bringing in more roots including the last few beds of potatoes, more daikon radishes, plus beets and carrots if we can find the space. We’ve also been undertaking an onion rescue as we re-evaluate our onion storage methods and sort through them. This all has us thinking about future storage upgrades to help maintain proper conditions for various crops. It’s that time of year when storage is limited and we begin to think perhaps it’s finally time to do something about it. That sounds like a winter project though. Let’s get through November first.

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:

Celery Soup

  • 1 chopped head of celery
  • 1 chopped large waxy potato
  • 1 chopped medium onion
  • 1 stick unsalted butter
  • Salt
  • 3 cups low sodium chicken broth
  • 1/4 cup fresh dill
  • 1/2 cup heavy cream
  • Celery leaves
  • Olive oil
  • Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.


Kohlrabi & 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.


Cider-Braised Chicken with Apples and Kale

  • 4 chicken legs (thigh and drumstick; about 3 pounds)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 1 teaspoon country-style Dijon mustard
  • 3 tablespoons vegetable oil
  • 2 pink-skinned apples, cut into 1/2″ wedges
  • 1/2 medium red onion, cut into 1/2″ wedges
  • 1 cup dry white wine
  • 1 1/2 cups fresh apple cider, divided
  • 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
  • 1/4 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons tarragon leaves (optional)

Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.

Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.

Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.

Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.

Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

From by Anna Stockwell,

Summer CSA Share #20

Welcome to the 20th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix
  • Broccoli
  • Mixed Cauliflower OR Lacinato Kale
  • Parsley
  • Fennel – Still not sure about fennel? Check out the two recipes down below or make a caramelized onion and fennel tart topped with cheese like we’ll be doing soon. So good!
  • ‘Delectable’ Sweet Corn – This is very likely the last of the corn for the season.
  • Banana Fingerling Potatoes
  • Beets
  • Diana Radishes
  • Blush Onion – A new-to-us variety that lands somewhere between a yellow and a red onion.
  • Aji Marchant Peppers – A versatile pepper used for pickling at the less hot yellow stage and good for frying or dried chile flakes at the hotter red stages.
  • Mixed Sweet Peppers
  • Mixed Tomatoes
  • Candystick Dessert Delicata Winter Squash
It’s harvest season!

Welcome to week 20 of the Summer CSA! Twenty down and six to go before we wrap it up for this season. It’s almost hard to believe it’s already time to say goodbye to the summer crops and welcome in the hardier fall produce. So long tomatoes, see you next year cucumbers and zucchini, it’s been a good run basil. The weather has turned cooler and roasting roots and simmering stews are just the ticket. This morning’s frost is just the first that will make for sweeter hardy greens and roots that should help feed us through the fall and into the winter season.

In anticipation of this first frost we harvested all of the peppers and will be including them in shares over the next few weeks. The ripest of the hot peppers have already headed to the dehydrators for winter eating but there are plenty more that will be headed your way. Luckily other frost sensitive crops had either already played out or are planted inside high tunnels and were safe from the frost.

Planting bunching onions (top), harvesting lettuce (bottom left), and Diana radishes washed and packed (bottom right).

It feels like we’ve been harvesting for days and days, which I guess is sort of true. Between last week’s CSA harvest and this week’s CSA harvest we also harvested all the peppers, more apples, and more potatoes. We’ve still got plenty more bulk harvest on the list but we’re making progress in that department. This past week we also managed to plant some bunching onions for winter, prep beds for garlic and overwintering onions, and clean the three remaining seed crops we grew this season.

In the week ahead we’ll hopefully be getting the garlic and onions in the ground and then it will be back to harvesting and more harvesting. That’s how October rolls around here.

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:

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

From by Ian Knauer,

Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes

  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4″ half moons
  • 1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4″ wedges with core intact
  • 1/2 pound seedless red grapes (about 1 cup)
  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 2 pounds)
  • 1/4 cup torn fresh mint leaves

Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.4

Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.

Divide chicken, fruit, and vegetables among 4 plates and top with mint.

From by Anna Stockwell,

Italian Parsley and Beet Salad

  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
  • 1/4 small red onion
  • 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

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

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

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

Thinly slice onion with slicer.

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

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

From by Kay Chun,

Summer CSA Share – #3

Welcome to the 3rd share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of four lettuces
  • Romaine Lettuce
  • Spinach
  • Fennel – A little anise flavor for your dishes this week. The fennel bulb is the star of the show here, but the fronds can be used too. The bulb can be sliced and roasted, braised, pickled, or eaten raw shaved into salads. Check out the recipes at the end of the post for some inspiration.
  • Broccoli
  • Cauliflower – Cauli is a tricky spring crop and we’re pretty excited about these heads. However, we did notice a lot of black beetles hiding in between the florets, something we’ve never seen before. This is to say, don’t be too surprised if a black beetle pops out to say hello. We did try to rescue most of them, but we wanted to give you a heads up.
  • Mixed Potatoes – We are rapidly coming to the end of our storage potatoes from last season. This week is a bit of a grab bag of varieties. New potatoes will be here soon!
  • Sweet Onion – These big sweets are grown from Walla Walla seed, though to be called a Walla Walla sweet onion they must be grown in the legal production zone in SE Washington, so we won’t call them that. They’re still a lovely mild sweet onion that successfully overwintered from being transplanted last October. Eat them up soon as they won’t store long.
  • Garlic Scapes – As the hardneck garlic plants begin to develop their bulbs, they send up a flower stalk known as a scape. We harvest the scapes because they’re delicious and garlicky and also to help the plant focus on producing a larger bulb rather than seed production. Note that we have fewer scapes to give out this year because I switched up our garlic varieties and we’re growing fewer hardneck types. You can use the scapes like you would a bunching onion.
  • Mixed Snap Peas
  • Zucchini & Summer Squash
  • Seascape Strawberries – The rain this week (and even today while we were harvesting for Salem) was not kind to the strawberry patch this week. We’re getting you a taste, but hopefully they’re happier (and cleaner) and next week.
Beneficial syrphid fly on a collard start in the prop house. (top left), weeding carrots (top right), transplanting sweet corn (bottom left), and the first ripe tomato of the season (bottom right).

Another whirlwind of a week is in the books here on the farm. As we head toward the summer solstice on June 20th, the ever lengthening days mean ever lengthening plants. The recent rain combined with warm weather has helped everything jump and we’re trying our best to keep up. We’re now well into the standard growing season cycle of sowing seeds, transplanting, prepping ground, transplanting, cultivating, and harvesting. Deciding which task is most important can be the challenge though. The farm is a giant multi-dimensional puzzle, and we are fitting the pieces together as best we can.

Though similarly productive, this past week was not as orderly as the week before. We transplanted the third round of sweet corn into the field, while I was simultaneously trying to get the fourth round sowed back in the propagation house. Sometimes the puzzles pieces seem to overlap. But most of the things that needed to happen got done and now we’ve got a whole new week to tackle the other things.

Planting sweet potato slips!

We welcomed the return of sweet potatoes to the farm this week. After a semi-successful effort with them in 2019 and then not being able to source plants in 2020, we were glad the slips arrived on time and not too worse for wear after spending several days in the mail en route from Kansas. Although we didn’t have trouble getting the plants this year, we did run into a hiccup with the ground cover we plant them on to help suppress weeds. Our preferred 6-foot wide rolls weren’t available and we had to go with 5-foot wide rolls, meaning we’ve got some gaps in the paths we’ll have to weed. The plants should vine out and cover the entire area before too long, so hopefully that canopy will help keep the weeds under control in those strips. Needless to say, we’re looking forward to the fall harvest!

In the week ahead you can find us here on the farm doing much of the same. There’s some lettuce to transplant, some ground to prep for the next round of brassicas (broccoli, cauliflower, cabbage, kale), some carrots to weed, some seed crops to harvest, some seeds to sow, and the list goes on. It must be June!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Shaved Cauliflower Salad

  • 1 teaspoon finely grated lime zest
  • 1/4 cup fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • Kosher salt, freshly ground pepper
  • 10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline
  • 1 tablespoon plus 1 teaspoon nutritional yeast
  • 2 cups (1-inch-wide strips) lollo rosso lettuce or romaine
  • 2 cups torn frisée (or more lettuce)
  • 2 ounces Parmesan, finely grated, divided

Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.

Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.

Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.

From via Bon Appétit by Jeremy Strubel,

Roasted Cauliflower with Onions and Fennel

  • 1 medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets
  • 6 tablespoons olive oil, divided
  • 2 medium onions (about 1/2 pound each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
  • 2 fresh fennel bulbs (about 1 pound total), halved lengthwise, cut lengthwise into 1/2-inch-wise wedges with some core still attached
  • 8 small garlic cloves, peeled
  • 15 fresh marjoram sprigs

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.

Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add remaining 2 tablespoons oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

From via Bon Appétit,

Summer Salmon Cakes with Zucchini Fennel Slaw

  • 3 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice, divided
  • 3 tablespoons chopped chives
  • 1 teaspoon grainy mustard
  • 1/8 teaspoon cayenne
  • 1/4 pound skinless salmon fillet, chopped
  • 4 Ritz or saltine crackers, coarsely crushed
  • 1 medium zucchini, coarsely grated (1 1/2 cups)
  • 1/2 small fennel bulb, trimmed and thinly sliced
  • 1 tablespoon olive oil

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.

Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.

Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Serve with slaw.

From via Gourmet by Melissa Roberts,

Summer CSA Share – #1

Welcome to the 1st share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of four lettuces
  • Butterhead Lettuce
  • Spinach – The timing got ahead of us on this first round of spinach. It grew up into adult spinach!
  • Broccoli
  • Purple Moon Cauliflower – spring cauliflower is always a gamble for us, but here’s a small taste for you.
  • Radishes & Turnips – A mix of radishes and salad turnips ready for salad season!
  • Kohlrabi – The classic CSA vegetable, kohlrabi is often new to folks who are new to CSAs. Why else would you come home with such a strange looking vegetable? We like them chopped up and raw, like a carrot stick, but they can be roasted, or added to mashed potatoes, or shaved super thin into salads. I’ve heard kohlrabi and peanut butter can be a pretty great snack too.
  • German Butterball Potatoes
  • Ailsa Craig Spanish Onions – Somewhere between hard storage onions and softer sweet onions you’ll find the mildly sweet Spanish onion. These are not long keepers and we’re sending them out first because they also didn’t do as well over the winter for us and a majority of them have bolted. Though we chose the non-bolted bulbs to send your way, you may see evidence of a bolt in the center of your onion. No worries, just discard and eat up the rest of the bulb.
  • Fava Beans – For the true fava experience you’ll want to shell the beans, blanch them, then remove the outer skin and eat the green inner bean. We often skip that last step and eat the shelled beans directly. Also, grilling the entire pods make them quicker to shell and the beans get steamed inside, so they don’t need to be blanched.
  • Zucchini
  • Corn FlourWe grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. This week we’re sharing flour and next week we’ll share the polenta. You can use this flour in any recipe calling for corn flour or cornmeal. We like to use it for perfect cornbread but I happened across this Cornmeal-Blueberry Pancake recipe that looks tasty too.
  • Tomato Plants – We have enough tomato starts for everyone to take home at least two! We’ll also have some extra pepper and eggplant starts, but those aren’t in individual pots and will need to be planted soon.
Adult spinach! (top left), bee friend in the pea flowers (top right), overwintered onions headed your way (bottom left), and the bolted onions vs. the non-bolted onions (bottom right).

It’s happening! We’re finally kicking off the 2021 P&C Summer CSA season! As we get things underway we’re excited to welcome back previous members (81% of you!) and welcome new members to the group. We’re also excited to begin our first biweekly summer share offerings. We’ll see some of you biweekly members this week and some next week. Biweekly members should let us know if you’re not sure when you’re starting.

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.

As we get going, a few words regarding COVID-19. This will be our first CSA pick-up since the change in guidance regarding mask wearing. Masks are no longer required outdoors and vaccinated people are no longer required to wear masks in most settings. We believe the CSA pick-ups can operate safely without members wearing masks. Of course that is a personal choice and we understand if some members choose to continue to wear masks at the pick-up. Please respect each member’s choice regarding masking.

Scenes from the propgation house (top left), broccoli ready to harvest (top right), Jeff cultivating with the tractor (bottom left), and the potatoes are up (bottom right).

Leading up to the first share of each season always makes us a little nervous, even after all these years. Getting those first seeding dates just right so we’ve got vegetables now, but not two weeks ago and not until two weeks from now, can be tricky. It’s weather dependent and weed dependent. Was it too hot, or too rainy, or too weedy and the crops didn’t grow well? It’s always exciting to see the share come together, to see that once again we grew enough to round it out. We’re already looking ahead to next week, and the week after. And they’re looking pretty tasty.

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!

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

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

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 via Gourmet,

Sauteed Kale with Kohlrabi

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded (or Kohlrabi leaves)
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped
  • Equipment: an adjustable-blade slicer

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

From via Gourmet by Ian Knauer,

Tuna and Fava Crostini

  • 18 thin baguette slices
  • 4 tablespoons extra-virgin olive oil, divided
  • 8 ounces fresh fava bean pods
  • 1 6- to 7-ounce can solid light tuna in olive oil
  • 1/4 cup minced red onion (or sweet onions)
  • 2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish
  • 4 teaspoons fresh lemon juice

Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.

Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.

Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.

Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.

Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.

From via Bon Appétit by Tori Ritchie,

Winter CSA Share – #10

Welcome to the 10th, and final, share of the Pitchfork & Crow 2020/2021 Winter CSA!  Here’s what’s in the share this week:

  • Rainbow Chard
  • Purple Sprouting Broccoli – a seasonal treat, this PSB was planted back in August! Like broccoli heads you can eat the stems and leaves too.
  • Cauliflower – We know we’re sending you home with a lot of cauliflower. It’s a chance to break out all the cauliflower recipes!
  • Spinach
  • Radishes
  • Parsnips and Carrots – Roasted and mashed parsnips are delicious, but also don’t forget about parsnip cake! Also, we had just enough extra carrots to toss in a few into each bag of parsnips.
  • Rutabaga
  • Banana Fingerling Potatoes
  • Bunching Onions
  • Yellow Onions
  • Wolverine’s Orca Dry Beans – Dry beans are a labor of love at our scale and we’ve chosen to only grow this one variety. They’re a tasty, plump bean and we hope you enjoy them.
  • Dried Cherry Tomatoes – A taste of last year’s summer sunshine!
  • Tetsukabuto Winter Squash – The last winter squash standing!
  • Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some apples. These are non-organic apples grown in Washington and purchased from the the Four Seasons produce market just up the road from the farm. We did all the slicing and drying here at the farm.

Welcome to the last share of the Winter CSA season! This week seemed so far away when we began the season back in mid-December. 10 winter-vegetable-filled shares later here we are wrapping up another CSA season. We hope you’ve enjoyed the past five months of local, seasonal eating and are looking forward to continuing to eat with the seasons. Whether you’ve decided to join us for the Summer CSA, are looking forward to harvesting from your own garden, or are hoping to support other farms at your local farmers market, there are plenty of options for delicious local and seasonal produce available.

We’ll be working toward another plentiful Winter CSA in the coming months and hope to see you again on the flip side. We usually open up Winter shares in August or September, so lookout for an email from us then if you want to join us for the 2021-2022 Winter CSA.

Baby plants! Celery (top left), a look inside the prop house (top right), spinach (bottom left), and transplanting greens (bottom right).

The sunny weather over the past couple of weeks has kept us busy in the field planting, irrigating, and cultivating. The transition from winter to spring is usually full of surprises, and this year we’ve been surprised with sun. Though the cold, frosty nights seemed to persist longer than usual, the sunny days have meant early season irrigation has been imperative. We continue to appreciate the well pump upgrade we invested in last season. Getting water to plants in the field, whether they be newly planted transplants or the overwintered garlic crop, is key to happy vegetables for future CSA shares.

This past week we planted lettuce, beets, shallots, spinach, kohlrabi, and direct sowed snap beans, cilantro, arugula, kale, and carrots. It’s going to be a tasty summer! We also managed to get the tomato house prepped and planted!

Tomato planting!

Tomato planting used to take a full day of arranging flats and flats of too-tall tomato plants in 3″ pots (that had been potted up from smaller cells), driving them to the field in stages, and working together to layout too many beds of too many unruly plants. Once planted we then had to pick up the numerous 3″ pots, a last step that always felt epic. It was a lot.

Along the way we’ve figured out how to cut out the worst aspects of the overwhelming process. And we’ve boosted the number of tomatoes making it to shares too. We’ve pushed back our tomato start dates to February, eliminated the potting up step and kept tomatoes in their smaller cell flats. This means smaller, happier plants, no 3″ pots to deal with, and only 12ish flats of tomatoes to arrange instead of over 30. What was a whole day of tomato plant wrangling is done in a couple of hours. It’s one of the more obvious efficiencies we’ve made on the farm and it’s one that makes me very happy every time we plant tomatoes now.

Irrigating the baby blueberry bushes (left) and cultivating the garlic (right).

As we wrap up the final Winter CSA share for this season we’ll be taking a break from harvesting until June. Our May will be filled with planting, planting, irrigating, cultivating, mowing, and more planting. We’re looking forward to a fun and tasty summer! And we’ll even be planting for next winter’s food. Potatoes will go in the ground soon, and leeks, and onions, and winter squash, and dry beans!

We can’t thank you enough for joining us for this past season. The CSA model only works when members choose to invest in their future food, and in our farm, and we appreciate your willingness to do just that.

Enjoy the vegetables and we’ll see Summer CSA members in June for the start of the Summer CSA season!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Indian Spiced Cauliflower and Potatoes

  • 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
  • 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon salt
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons minced fresh jalapeño, including seeds
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup water
  • Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

From via Gourmet,

Pickled Radishes

  • 10 red radishes, trimmed, unpeeled, quartered
  • 10 garlic cloves
  • 1 teaspoon whole black peppercorns
  • 2 cups distilled white vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.

From via Bon Appétit by Eric Werner,

Cauliflower and Broccoli Flan with Spinach Bechamel

  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets (or use purple sprouting broccoli)
  • 2 6-ounce bags baby spinach leaves
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup all purpose flour
  • 2/3 cup whole milk
  • 2/3 cup freshly grated Parmesan cheese

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

From via Bon Appétit,

Winter CSA Share – #9

Welcome to the 9th share of the Pitchfork & Crow 2020/2021 Winter CSA!  Here’s what’s in the share this week:

  • Collard Rapini – Like the kale rapini from past shares, this is the first shoots the collard plants have sent up to eventually flower and make seed. It’s delicious at this tender stage and can be eaten like kale or broccoli, stems and leaves and all.
  • Purple Sprouting Broccoli – a seasonal treat, this PSB was planted back in August! Like broccoli heads you can eat the stems and leaves too.
  • Cauliflower or more Purple Sprouting Broccoli
  • Savoy Cabbage
  • Mixed Spinach
  • Mixed Head Lettuce
  • Arugula Rapini
  • Cilantro
  • French Breakfast Radishes
  • German Butterball Potatoes
  • Parade Bunching Onions
  • Shallots
  • Polenta – We grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. Two weeks back we shared the flour and this week we’re sharing the polenta. We like to cook this polenta in our rice maker using the same 1 part polenta to 2 parts water ratio we use with rice. Many polenta recipes call for more liquid and longer cooking, which I’ve read will help develop the flavor more.
  • Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some apples. These are non-organic apples grown in Washington and purchased from the the Four Seasons produce market just up the road from the farm. We did all the slicing and drying here at the farm.

2021 Summer CSA is full! – All our thanks to those of you who have decided to join us for the upcoming Summer CSA season! Thanks to your early commitments we’ve filled up the Summer CSA faster than ever before, even though we added a number of shares. We’re hard at work getting plants in the ground and we’re looking forward to a fantastic season ahead!

The vetch/oat/fava cover crop (right) and the garlic (left) have been growing up thanks to the recent sunshine.

After making it through some fierce winds and rains the sky has cleared up over the past week and we’ve been able to keep the spring farm show on track without too much trouble. The sunny days have made for pleasant field conditions, both for growing crops and working farmers alike.

The cover crops have put on some really lovely lush growth, which will make an excellent green manure when they’re mowed and worked into the field soon. The garlic and overwintering onions have also shot up. Many of the overwintering brassicas like kale and kalettes and collards are well into rapini season. Thanks to the mild winter weather we’ve still got lots of plants out in the field, many of them now flowering for the bees.

The prop house dance is on! Flats come in, plants grow up, flats head out, and more flats take their place.

At the end of March the propagation house dance begins for real. Flats of transplants have grown up and are ready to head out to hardening off table and then to the field. It’s an easy life in the prop. house so we set the plants outside for a bit to acclimate to the real world before finding their home in the field. After a few days or a week of adjusting it’s time to transplant! This cycle has just begun for the season and the weekly sowing and transplanting won’t end until September.

Transplanting has begun!

Somehow we managed to get the first of the transplants in the ground on the day we had noted on our planting plan. If that’s not an alignment of the universe, I don’t know what is. Since last Thursday we’ve planted the first rounds of cauliflower, broccoli, cabbage, kale, chard, fennel, bunching onions, sweet onions, and 2400 strawberries. Hurrah for more strawberries! This week the rest of the onions and shallots will join the field party and the potatoes are chitting (sitting out, growing sprouts) and they’ll be planted soon too. And we’ll be clearing out a high tunnel for the big tomato planting to commence. Goodbye bolting winter cilantro, hello tomatoes!

Of course as the prop. house dance continues on more plants will be filling it up. This week I’ll be starting the first of the sweet corn, all the melons, and the tomatillos. Fingers crossed the nighttime temperatures warm up some before these warmer season plants make their move to the field.

Enjoy the vegetables and we’ll see you in two weeks for the final Winter share of the season!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Bacon and Egg Sandwiches with Pickled Spring Onions

  1. Pickled spring onions:
    • 4 spring onions or 6 scallions, whites only, thinly sliced
    • 1/4 cup apple cider vinegar
    • 2 teaspoons sugar
    • 1 teaspoon kosher salt
  2. Maple bacon and spicy mayo:
    • 12 slices thick-cut bacon
    • 2 tablespoons pure maple syrup
    • 1/4 cup mayonnaise
    • 1 tablespoon Sriracha
  3. Fried eggs and assembly:
    • 8 slices white sandwich bread, such as Pullman
    • 1/4 cup mayonnaise
    • 2 tablespoons unsalted butter
    • 4 large eggs
    • Kosher salt, ground pepper
    • 1 cup arugula leaves

For pickled spring onions:

Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

For maple bacon and spicy mayo:

Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.

Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

For fried eggs and assembly:

Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.

Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.

Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

From via Bon Appétit by Noble Sandwich Company, Austin, TX,

Cabbage Stir-Fry With Coconut and Lemon

  • 1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
  • 2 tablespoons mild-flavored oil, such as canola
  • 1 teaspoon yellow or black mustard seeds
  • 2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas
  • 1–2 dried red chiles, broken in half
  • 1 small head of cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
  • 3/4 teaspoon (or more) kosher salt
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon (or more) fresh lemon juice

Thaw frozen coconut or soak dried coconut in a little hot water to plump up.

Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes. Add coconut and cook until heated through, about 1 minute more.

Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

From by Chitra Agrawal,

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 via Bon Appétit,

Winter CSA Share – #8

Welcome to the 8th share of the Pitchfork & Crow 2020/2021 Winter CSA!  Here’s what’s in the share this week:

  • Mixed Kale Rapini – This week’s kale rapini is a mix between green leafy and purple varieties. Rapini, or raab, is the result of overwintered plants heading into seed production. It’s delicious at this tender stage and can be eaten like kale or broccoli, stems and leaves and all.
  • Purple Sprouting Broccoli – a seasonal treat, this PSB was planted back in August and only starts forming florets now. Like broccoli heads you can eat the stems and leaves too.
  • Purple Cape or Medallion Cauliflower – Purple Cape is very similar to purple sprouting broccoli in taste and texture but it forms a head like cauliflower and thus gets categorized as a cauli. Medallion is the first of our overwintered white cauliflower to form heads.
  • Red Cabbage
  • Mizuna – A mild Asian mustard green good for salads and quickly wilting in soups and sautes.
  • Mixed Head Lettuce
  • Arugula – A little more grown-up than the arugula from two weeks back, but still delicate and tasty.
  • French Breakfast Radishes
  • Banana Fingerling Potatoes
  • Summer Island Bunching Onions
  • Yellow Onions – We ask a lot of our storage crops. We harvest them in early fall and then let them sit and wait and wait until they make an appearance in the share. We’re getting better at selecting long storing varieties but there’s just only so long an onion wants to store sometimes. That’s to say, eat your onions before they sprout because spring is just around the corner.
  • Corn Flour – We grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. This week we’re sharing flour and in two weeks we’ll share the polenta. You can use this flour in any recipe calling for corn flour or cornmeal. We like to use it for perfect cornbread.
  • Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some apples. These are non-organic apples grown in Washington and purchased from the the Four Seasons produce market just up the road from the farm. We did all the slicing and drying here at the farm.

2021 Summer CSA spots are filling-up! As of today we only have 5 spots remaining. We hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. Find all the details, including info. on the new bi-weekly option, over on the Summer CSA page.

All our thanks to those of you who have already decided to join us for the upcoming Summer CSA season! Your early commitments are helping us get this season off to a great start! Don’t forget your first payment for the upcoming season is due by March 31st.

Purple Cape “cauliflower” (left) and happy harvesting inside a hoop house (right).

It’s college basketball tournament season and I (Carri) have been watching games between projects this past weekend. The Oregon State men’s team has been on a run after coming from behind to win the pac-12 tournament and has been a fun team to watch. Having grown up in Corvallis and gone to OSU it’s nice to cheer for the hometown team for once, but maybe more so when it’s a surprising winning streak. Why is victory sweeter when the underdog wins?

That’s also kind of how I feel about winter vegetables. In August we’re swimming in tomatoes and zucchini and salad greens; but when we’re in late March and can pull off a solid and diverse share of vegetables, the harvest is just a little more rewarding. Winter vegetables are the come-from-behind winners in my book!

The new propagation house is filling up! (top right) New temp sensor (top left), tomatoes growing up (bottom left), and baby cabbages (bottom right).

I recently came across a note card from last season where I’d tallied the germination and success rate for the tomato starts. In years past the conditions in our propagation house were adequate but not ideal and we often had trouble getting heat loving crops to germinate evenly. I’d have to re-start peppers, eggplants, and tomatoes multiple times to get enough plants to fill our planting plan. As I was tossing the outdated note card it occurred to me that I hadn’t had to re-start any tomatoes this season! The peppers and eggplants are just now germinating, but they’re also looking very promising. The biggest difference seems to be the new prop. house. Not only is the first round germination success a time and expense saver (not filling extra flats and using extra seed has its advantages) but it’s also a stress reliever. Whoa, there’s enough tomatoes of the varieties we’d planned for to plant on time? I guess I’ll have to find something else to worry about for now.

The temperature in the prop. house won’t be that new worrisome thing though. A week ago we added a new temperature sensor that’s connected to our weather station. Alerts can be set for notifications when the temperature rises above or below a set temp. It’s already been handy to get text alerts when the temp is too high and fans need to be turned on or when the temp. comes back down on its own. I can also check the temperature and humidity in the prop. house from my phone to monitor it when we’re away from the farm. Pretty fancy for this little farm.

Jeff’s been making baskets! (left) and the first of the pear blossoms (right).

While I’ve been focused on the prop. house, getting seeds to germinate, and filling up the Summer CSA, Jeff’s been busy with seemingly everything else. He’s been doing tractor maintenance and upgrades, undertaking blackberry management, planting more willow in the hedgerow, making the first ground prep. passes in the field, irrigating and mowing crops in high tunnels, arranging for organic fertilizer and compost deliveries, and the list goes on. Luckily he’s also been finding time to have some fun. Ever the hobbyist, he wasn’t wasting time with college basketball this past weekend, he was making willow baskets! The latest, shown above, is his first pack basket.

As I look across the farm it feels like we’re getting this season off to a good start. The first of the pears are blooming, joining the wild cherries and plums. The winter crops are headed to seed, the garlic is growing taller, the seasonal shift is happening. Who knows what twists and turns will come our way in the next nine months, but right now the farm feels ready to get another growing season underway. But first we’ll finish up the Winter CSA. Two more shares headed your way!

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Carri Heisler & Jeff Bramlett


Here are a few recipes to get you inspired:

Lime and Honey-Glazed Salmon with Basmati and Broccolini

  • 1/4 cup fresh lime juice
  • 2 tablespoons finely grated lime peel
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro plus additional for sprinkling
  • 4 teaspoons soy sauce
  • 1 tablespoon olive oil
  • 3/4 cup sliced shallots (about 3 large)
  • 1 1/2 cups basmati rice (9 to 10 ounces)
  • 3 1/4 cups (or more) low-salt chicken broth
  • 4 5-to 6-ounce skinless salmon fillets
  • 1 bunch broccolini, bottom inch trimmed, stalks separated if necessary (or Purple Sprouting Broccoli or Kale Rapini)

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

From via Bon Appétit,

Rotisserie Chicken Salad with Charred Scallion Dressing

  • 5 ounce country-style bread, crusts removed, torn into 1″ pieces
  • 10 tablespoons olive oil, divided
  • 2 scallions
  • Kosher salt, freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoons Dijon mustard
  • 1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)
  • 1 small rotisserie chicken, meat pulled from bones and shredded
  • 6 radishes, trimmed, cut into wedges
  • 1 head of Bibb lettuce, leaves separated
  • 1 avocado, sliced, divided

Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.

Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.

Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.

Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

From via Bon Appétit by Adam Rapoport,

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 via Gourmet,