Summer CSA Share – #6

Welcome to the 6th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of four lettuces
  • Lacinato Kale
  • Broccoli
  • Celery
  • Snap Beans – Just a handful this week. I’m thinking a small batch of quick pickles may do them justice. Or grilling them. Tasty.
  • Cucumbers! – We’ve got green and yellow slicer cucumbers for you to choose from.
  • Zucchini & Summer Squash – All the successions of summer squash are colliding! We’ve got zucchini (green and yellow, yellow straightneck, yellow patty pan, and a new-to-us short zucchini called Mexicana.
  • New Potatoes – These are straight out of the ground, so fresh their skins haven’t hardened. No need to peel them. Not great for storing, we suggest using them up sooner than later and keeping them in the fridge until you do.
  • Beets
  • Torpedo Onions
  • Fresh Garlic – This is uncured garlic, mostly meaning it hasn’t yet had a chance to dry down. You can use it just like cured garlic but it will be moister. Store it out of the sunlight in a cool, drafty spot if possible.
  • Mixed Tomatoes! – They didn’t make it into the photo, but there’s enough for everyone this week!
Harvest day! First new potatoes and we’re into the second succession of summer squash already.

Hello July! It won’t be long before you’re eating corn on the cob weekly and tomatoes on everything. For now we’ll have to be happy with the first cucumbers and new potatoes of the season. We wait all year for those summer treats and July isn’t disappointing. Just a taste of tomatoes and snap beans this week, but we promise there will be more to come!


Over the past couple of harvest days I’ve been listening to a book by Mark Bittman called Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. It’s made for an interesting listen as I’ve gone about the harvesting tasks of gathering your vegetables from the field. Thinking about the history of agriculture in this country and around the world certainly puts things in perspective. It’s easy to get lost in the day to day grind of the work, but there’s purpose here growing food in this small scale way and it’s good to have a written reminder.

A little more transplanting, including a dill/cilantro experiment.

Speaking of the day to day grind, there will be more of the same here on the farm this week. We’ll be transplanting and sowing seeds and cultivating and weeding and irrigating before it’s time to begin harvesting once again. We’ve also got our annual organic inspection on Thursday morning, just in case we didn’t have enough things on the list to do. It’s shaping up to be another productive week.

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:

Lettuce and Beet Salad with Sour Cream Dressing

  • 2 medium beets (about 8 ounces)
  • 2/3 cup sour cream
  • 2 tablespoons grated onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 5 cups (packed) mixed torn lettuces (such as romaine, red leaf, and butter lettuce)

Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

From via Bon Appétit,

Old-Fashioned Potato Salad

  • 2 lb equal-size boiling potatoes
  • 3 tablespoons cider vinegar
  • 1 teaspoon salt
  • 3/4 cup chopped celery
  • 1/2 cup chopped white onion
  • 3 large hard-boiled eggs, chopped
  • 1 cup mayonnaise or boiled dressing

Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.

While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.

When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

From via Gourmet,

Zucchini Cucumber Soup

  1. 1 lb zucchini, chopped
  2. 3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
  3. 1/3 cup chopped sweet onion such as Vidalia
  4. 1/4 cup white-wine vinegar
  5. 1/4 cup water
  6. 1 teaspoon chopped fresh hot green chile
  7. 1 3/4 teaspoons salt
  8. 1 teaspoon ground coriander
  9. 1/2 cup creme fraiche (4 oz)

Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.

Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into creme fraiche. Serve soup topped with dollops of creme fraiche.

From via Gourmet,

Summer CSA Share – #5

Welcome to the 5th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of four lettuces
  • Mayan Jaguar Romaine Lettuce
  • Rainbow Chard
  • Red Cabbage
  • Broccoli
  • Cauliflower
  • Carrots
  • Sweet Onion
  • Fresh Garlic – This is uncured garlic, mostly meaning it hasn’t yet had a chance to dry down. You can use it just like cured garlic but it will be moister. Store it out of the sunlight in a cool, drafty spot if possible.
  • Red or White Bunching Onions
  • Leek Flowers– Pluck off the tiny florets from these leek flowers and add to salads or sautes for a delicious oniony garnish.
  • Zucchini & Yellow Straightneck Summer Squash & Patty Pan Summer Squash

Hello from the other side of heat-o-rama June 2021! We hope you were all able to stay safe and cool over the past few days of record setting heat. What a weekend! Here at the farm there were very early mornings in the field, mid-afternoon naps, and evening work sessions as we endeavored to get some work done despite the weather. The farm weather station hit 106.9 on Sunday and 110.5 on Monday, and I’m sure it was hotter in the city. Whew! Today’s high of 92 never looked so good!

The newly shaded hardening off space for transplants (top left), a swallowtail butterfly rescued from the propagation house (top right), shadow of Carri moving irrigation pipe (bottom left), and Jeff fixing a sprinkler on an irrigation line (bottom right).

Before the heat arrived we covered the hardening off area outside the propagation house with shade cloth. This helped to keep the transplants a little cooler. Then it was time for a transplanting push. The latest succession of broccoli, cauliflower, cabbage, kale, and collards found a home in the field. Then it became an irrigation game, keeping the new transplants wet through the heat as they acclimated to their new life in the field.

A CSA member asked me last week when we would run out of things to harvest if we stopped planting now. It was an intriguing question without a precise answer. Some crops are fast growing and require multiple successions to remain available and others just get planted once but grow slower and hold well in the field for a prolonged harvest. For instance, we plant a round of lettuce every month but we only plant leeks once each year. If we stopped planting now we’d run out of lettuce in late July or early August. However, the leeks are still sizing up and though they were planted in May we won’t begin harvesting them until the fall and the same planting will carry us through the winter. Each crop fits into this puzzle a little differently. Needless to say, the transplanting continues on so we can all continue to eat well through next winter.

2021 Garlic Harvest!

Although our To Do list has been overflowing the last few weeks with weeding and cultivating and weed whacking and mowing needs, this week it was time to harvest the garlic. We had to sideline all the other things that needed doing and work around the heat to get this once a year chore done. Over the years we’ve upped our garlic harvest game and this year may have been our most successful crop and least painful harvest (despite the heat).

Where once we relied on digging forks to loosen the soil to make the garlic easier to pull, in recent years the tractor has become the imperative tool. We’ve got a couple of implements that mount to the tractor that can be used to loosen the soil and then undercut the garlic’s roots, making pulling the heads much easier. After pulling them we sort the stalks into bunches of 15, tie them up with baling twine, and then hang them in the pole barn to dry down and cure. We’re happy to mark that task off the list!

Looking ahead this week we’re glad to be done with the triple digit temps for the moment. We’ve got more transplanting on deck (more sweet corn, celery, and some herbs and escarole) and there are plenty of weeds that jumped up in this weekend’s heat to deal with. I’m looking at you watermelons, leeks, and basil! We’ll be out in the field if you need us.

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:

Salad Ramen

  • ½ cup seasoned rice vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lime juice
  • ¼ cup soy sauce
  • 2 Tbsp. toasted sesame seeds
  • 1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)
  • 1 tsp. toasted sesame oil
  • 20 oz. fresh or 12 oz. dried ramen noodles
  • Kosher salt
  • 5-6 cups shredded or shaved vegetables (such as radishes, carrots, scallions, cabbage, lettuce, zucchini, and/or cucumbers)

Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.

Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.

Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.

From via Bon Appétit by Chris Morocco,

Roasted Cauliflower with Kalamata Vinaigrette

  • 1 (2 1/2-to 3-pounds) head cauliflower
  • 1/4 cup extra-virgin olive oil, divided
  • 1 small garlic clove
  • 1 to 2 tablespoons fresh lemon juice (to taste)
  • 1/4 cup pitted Kalamata olives, finely chopped

Preheat oven to 450°F with rack in lower third.

Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

From via Gourmet by Melissa Roberts,

Frittata Bites with Chard, Sausage, and Feta

  • Nonstick vegetable oil spray
  • 1 12-ounce bunch Swiss chard, stems and center ribs removed
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
  • 8 large eggs
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup crumbled feta cheese (about 4 1/2 ounces)
  • Fresh Italian parsley leaves

Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.

Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

From via Bon Appétit by Tori Ritchie,

Summer CSA Share – #4

Welcome to the 4th share of the Pitchfork & Crow 2021 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – a mix of three lettuces
  • Green Loose Leaf Lettuce – Lots of lettuce this week. Is this the week you make lettuce soup?
  • Butterhead Lettuce
  • Cilantro
  • Broccoli
  • Cauliflower
  • Kohlrabi – This is the last kohlrabi for a while, we promise. However, we’ve been pleasantly surprised at how sweet they’ve been and we hope you’ve enjoyed them.
  • Carrots
  • Torpedo Onion – Mild, sweet red onions originating in Italy.
  • Zucchini & Yellow Straigtneck Summer Squash
  • Mixed Snap Peas – The last of the peas! Some of them are quite mature and you prefer to think of them as shelling peas, but the pods we taste-tested were still sweet.
  • Cherries – Just enough cherries for everyone to get a taste from our single cherry tree! A once a year treat.
Last night’s sunset as we were finishing up the snap pea harvest.

The summer solstice has just passed us by and I guess summer has officially arrived. The sunshine and heat have definitely gotten the memo! Was it just last week that we were picking strawberries in the rain? It’s hard to even remember. Yesterday’s harvest day was a hot one and we’re glad for a little heat reprieve before the temperature spikes again later this week. If June is any indication, we’re in for a quite a ride this summer.

Jeff using our 1947 Farmall Cub cultivating tractor to cultivate the winter squash.

As promised it’s been non-stop over here as we’ve been trying to do all the things. The To Do list ebbs and flows as we mark a task off and notice three more to add. Jeff’s been keeping up with irrigation and cultivation like a champ. I’ve been able to keep to the propagation schedule. Somehow transplants keep going in the ground. And then there are things to harvest. Soon we’ll be bringing in the garlic and overwintered onions.

We spent the longest day of the year cleaning up the tomato house, transplanting lettuce and onions and beets, and then wrapped it up with a few hours of cherry picking. Our one cherry tree has once again provided enough cherries to share with you all. Somehow we beat out the birds too. We don’t know the variety but they’re sweet and tasty. I’m thinking some sort of cherry ice cream or sorbet may be in order this weekend.

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:

Coconut Zucchini Noodles and Spiced Meatballs

  1. For the spiced meatballs:
    • 1 pound ground pasture-raised lamb
    • 1 tablespoon freshly grated ginger
    • 2 scallions, sliced paper-thin
    • 1 teaspoon ground turmeric
    • 1 tablespoon wheat-free tamari
    • 1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
    • 1 tablespoon lime juice
  2. For the noodles:
    • 2 to 3 tablespoons coconut oil
    • 1/2 cup sliced onions
    • 2 garlic cloves
    • 2 tablespoons minced lemongrass
    • 1 red chile pepper, minced (optional)
    • 1 (13.5-ounce) can unsweetened coconut milk
    • 1/4 cup water
    • 1 broccoli crown, cut into small florets (about 2 cups)
    • 3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”
    • Sea salt to taste
    • 1/2 cup roughly chopped fresh cilantro
    • 1 lime, cut into wedges

First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.

Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it’s nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.

Serve with a garnish of cilantro and a squeeze of lime.

From via Clean Eats by Alejandro Junger,

Bibb Lettuce, Chicken, and Cherry Salad with Creamy Horseradish Dressing

  1. For the dressing:
    • 1/2 cup mayonnaise
    • 2 tablespoons fresh lime juice
    • 2 tablespoons prepared horseradish
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
  2. For the salad:
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup panko (Japanese breadcrumbs)
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon cayenne pepper
    • 2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)
    • 8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)
    • 2 cups cherries (about 10 ounces), pitted, halved
    • 5 radishes, thinly sliced
    • 1/4 cup coarsely chopped fresh chives, divided

Make the dressing:

Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.

Make the salad:

Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.

Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.

Do Ahead

The dressing can be chilled for up to 2 days.

From via Epicurious by Anna Stockwell,

Mixed Lettuces and Kohlrabi with Creamy Sumac Dressing

  • 1/2 cup blanched hazelnuts
  • 1 white or pink grapefruit
  • 1/2 cup sour cream
  • 1/4 cup fresh Meyer lemon juice or regular lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon sumac, plus more
  • Kosher salt, freshly ground peppers
  • 12 cups torn mixed lettuce (such as red romaine, red leaf, little gem, and/or butter lettuce)
  • 2 medium kohlrabi, peeled, thinly sliced on a mandoline
  • 1/2 cup mixed mint and parsley leaves with tender stems

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife.

Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.

Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

From via Bon Appétit by Jon Shook and Vinny Dotolo,

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 – #2

Welcome to the 2nd 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
  • Cilantro
  • Broccoli
  • French Breakfast Radishes
  • 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.
  • Red Skinned or All Blue Potatoes
  • Purple Bunching Onions
  • Mixed Snap Peas
  • Zucchini
  • Seascape Strawberries
  • Polenta – We grow a flint corn called Cascade Ruby Gold that grinds partially into flour and partially into polenta when milled. Last week 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.
A swallowtail butterfly, Oregon’s state insect, hanging out in the propagation house (left) and a bumblebee working in the flowering sage (right).

Welcome to the second week of the Summer CSA! Hopefully you all ate lots vegetables this past week and are ready for more. Don’t forget to share your successes over in the P&C CSA member Facebook group. CSA members have been posting some delicious meals over there this week and I highly recommend taking a look for some inspiration. Though we’re not the best at remembering to post there, I’m always thoroughly impressed at the varied and creative meals members come up with.

Snap peas! We’re growing three varieties this season: Sugar Ann, Mega, and Cascadia.

I’m not sure where the past week has gone. After making it through the first harvest of the season we set out some goals for the rest of the week and endeavored to make them happen. Before that first harvest we’d gotten a little behind on things here on the farm while we helped send my mom off on a big move to South Carolina which also coincided with some rainy days and a hiccup with the starter on the big tractor. Thankfully my mom’s move was a success, the weather cleared (but remember when it was 97 degrees last week!), and the tractor is repaired and back to work.

We hunkered down and got to work marking things off the to-do list. We kicked things off with some lettuce transplanting. Then while Jeff focused on irrigation and ground prep, I managed to get caught up on direct sowing beans, trellising the peas and tomatoes, potting up the next round of celery, shuffling flats in the prop. house, and strawberry weeding.

Getting some plants in the ground this past weekend.

By Saturday afternoon the name of the game was more transplanting and we managed to plant out the next successions of broccoli, cauliflower, cabbage, basil, chard, and this season’s Brussels sprouts, kalettes, and flour corn. Nearly half an acre and 7,000 plants later we’d made it through the planting push. Just in time for some Sunday afternoon cultivation and pea picking!

Whew! After such a full week it was almost relaxing to re-focus on harvesting again. We’re looking forward to another productive week on the farm as we find the pace of progress for this season. So far, so good! This week we’ll be weeding the other strawberry planting, pruning tomatoes, transplanting the third round of sweet corn, starting some more seeds, cultivating the winter squash and leeks, and irrigating all the things. We’ll see you on the other side next week.

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:

Thai Coconut, Broccoli, and Coriander Soup

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

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

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

From via Donna Hay Magazine by Donna Hay,

Boston Lettuce with Radishes and Lemon Dressing

  • 10 radishes
  • 2 heads Boston lettuce
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 2 teaspoons sugar
  • freshly ground black pepper to taste
  • 1/2 cup olive oil

Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes.

In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well.

From via Gourmet,

Kohlrabi Pickles with Chile Oil

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

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

From via Bon Appétit by Andy Baraghani,

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,

Spring is Springing!

We are officially counting the days to the beginning of the 12th P&C Summer CSA and it seemed about time to do a little update. Read on for a synopsis of what’s happening on the farm. This spring has been kind to us here on farm. The weather has been cooperating and things are on track for a solid growing season. Somehow we’re well into irrigation season already but we’ve got our fingers crossed the rain continues to show up now and again as the season progresses.

As many of you past farm members know, we take the month of May off from harvesting to focus on planting. Of course there’s also the pre-planting work that goes into prepping ground for planting, growing up the transplants, and then keeping everything watered and weeded after we plant them. We really appreciate your support as we disappear for the month to get those first crops in the ground and find the rhythm of field work again. Not only does it make for happier farmers, but it also makes for a happier farm, as the pressure to work the ground too early doesn’t take over.

Here are some photos and thoughts from spring on the farm:

Farmers with a tractor and plants, rainbow over the farm, and Leo the German Shepherd.

First off, how about we introduce ourselves in our natural habitat. We are Jeff and Carri, and along with Leo the farm dog, we’re growing your vegetables this season!

Jeff is the tractor driver, be it our diesel McCormick tractor (as seen above) pulling the disc, rototiller, or transplanter or hopping on our 1947 Farmall Cub cultivating tractor and tackling the weeds. He also wrangles the irrigation pipe, pounds t-posts, sows the cover crops, mows everything, and fixes stuff as needed.

Carri (that’s me!) gets to play in the propagation house starting seeds, growing transplants, and getting plants ready for life in the field. I’m the transplanter, and as Jeff drives slowly in straight lines I sit on the back of our water wheel transplanter plugging plants into the ground. And while Jeff is the head of field cultivation I tend to take on the greenhouses, trellising tomatoes and peas and managing the weeds with hand tools. I also handle all things business, seed orders, website, and CSA member communication.

It’s a team effort with Leo the German Shepherd helping out with security, rodent patrols, and heading up the ball games.

Flats of plants inside our propagation house, baby Brussels sprouts plants, and baby cucumbers plants.
In the propagation house! Below are the babiest of Brussels sprouts and cucumbers.

We built a new propagation house early this year. After a decade of making due with a greenhouse structure that was on the farm when we arrived here, we decided it was time for an upgrade. This spring has been especially nice for me to have a new workspace; one that doesn’t flood in high rain events and has proper ventilation. This is where most crops start out. Plants cycle through and the prop house fills up, empties out, and fills up again many times over the season.

Transplanting summer squash, trellised peas, planting peppers, and potatoes.
Planting the first round of summer squash (top left), trellising and weeding peas (top right), planting peppers on landscape fabric (bottom left), and getting the potatoes in the ground (bottom right).

Since the end of the Winter CSA we’ve been hustling to get plants in the ground and to keep them watered and weeded. We planted nearly a mile of potatoes, got the first rounds of bok choy, sweet corn, summer squash, basil, and celery planted, and transplanted the second rounds of broccoli, cauliflower, cabbage, lettuce, and beets. This week we transplanted the leeks, celeriac, eggplants, and peppers. It’s been a whirlwind of ground prep and planting and more ground prep. And we’re just getting started. We’ll continue the planting marathon from now into September!

Cloudy skies, farm field, sunset through the oak trees, and yellow kale flowers.
Farm scenes, moody skies, and a glimpse of a kale seed crop.

Over the next couple of weeks we’ll continue the planting spree. We’ll also make the first harvest lists of the season, get back into the swing of harvesting, and before we know it we’ll be ready to bring you the first share of the 2021 Summer CSA season! It won’t be long now!

Until then we hope you’ve been getting our recent member emails. If you’ve signed up to join us for the Summer CSA and haven’t heard from us in your email inbox recently, try checking your spam folder for emails from us. If you don’t see them there let us know by dropping us a line at

Finally, here are a couple of things I’d like to pass on. Note, we’re not officially affiliated with these businesses but we do like them!:

  • First is a recipe collection recommendation – Katherine Deumling over at Cook With What You Have has made a discount code available for a free three-month subscription to her amazing collection of vegetable-oriented and CSA-inspired recipes. Check out her post on Instagram inviting folks to try it out and then head to her website for delicious recipe suggestions.
  • Second is a beef recommendation – One of our Lebanon CSA members is in the beef business. Check out their availability on their Instagram @RupertsMeatsOregon or pick-up some cuts directly from them at the Saturday Corvallis Farmers Market.
  • Third is a fish recommendation – We’ve developed a love of salmon over the last couple of years and decided last year to start supporting salmon fisherman the way you support us. It turned out to be a highlight of 2020 and once again we’ve joined the Iliamna Fish Company CSF (community supported fishery) and are looking forward to filling our freezer full of salmon again come September.

On that note, let’s wrap up this update. Summer CSA members, keep an eye out for more emails from us as we continue the countdown to the start of the Summer CSA season!

All our thanks!

Your farmers – Carri & Jeff

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,