Summer CSA Share – #11

Welcome to the 11th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Head Lettuce – Mostly butterhead with some red romaine rounding out the choice.
  • Broccoli
  • Cauliflower
  • Sweet Corn
  • Chioggia Beets – The heirloom bullseye beet is back!
  • Parsley – Though I’m sure you have a favorite use for parsley, one of my favorites is to riff on this Tagliatelle with Shredded Beets, Sour Cream, and Parsley recipe.
  • Yellow Onions
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash
  • Green’ Peppers – These are a mix of bell and Italian frying varieties in their under-ripe stage. Use them like green bell peppers.
  • Jalapeno Peppers
  • Tomatillos – Tomatillos make for tasty fresh salsa verde. I’ve referenced a recipe below that also incorporates apple. Other than eating tomatillo salsa with corn chips, my favorite use is enchilada casserole. Last week I layered up corn tortillas with tomatillo salsa, sweet corn, zucchini, cheese, and chicken for a quick dinner one night.
  • Slicer Tomatoes
  • Cherry Tomatoes
  • Farm Apples
  • Milan Tuscan Melon – A type of muskmelon and cantaloupe with thicker ribbing but the same sweet interior.
Harvest day photos: a bee in the tomatillos, tall corn, and the beet harvest.

A couple of weeks back we received a note in the mail from our organic certifier, Oregon Tilth, congratulating us on ten years of organic certification. I had been rifling through the mail, organizing envelopes in order of priority and sorting the catalogs and credit card offers from the bills and CSA payments, but this note from Tilth made me pause.

First I counted the seasons. Isn’t this our eleventh season being certified? I guess we’re wrapping up some sort of tenth certification year, like a fiscal year. No matter. Then my thoughts drifted to that first year of organic certification back in 2010. It was our second year trying our hand at this large scale growing food thing. We were leasing two acres out on Grand Island, north of Salem, from the farm we’d been CSA members of for several years. Somehow we’d worked up the courage to start a CSA (and four of those original fifteen members are still with us this year). The farm has evolved so much since then it’s difficult to even remember what we were thinking. (In fact I decided to look it up so here’s a taste of August in 2010. Whoa!)

I do remember that first organic inspection though. We met in our house in West Salem to go over our records and we included our backyard greenhouse on the organic plan, because that’s where we grew our starts. (That first “greenhouse” structure now covers our wash station where we wash and hydro-cool many of the vegetables.) After hours of record reviewing we drove out to the leased acres for the tour part of the inspection. We walked the plot, discussed our growing methods, and the inspector measured out the distance between us and the neighboring farm along our only border that wasn’t certified organic on the other side. It all felt very official. This organization was deeming us an organic farm!

Our annual organic inspections have continued on much the same over the years. We’ve had that first inspector several more times through the years and it’s always fun to reminisce with him. This year’s inspection has been delayed due to the pandemic and we’re currently working to get a Zoom inspection scheduled. Hopefully soon enough we’ll have our eleventh certification renewal finished up!

Also after ten years of the CSA we’ve finally got some merch to share! We’ll have tote bags and t-shirts featuring our little 1947 Farmall Cub cultivating tractor for sale at the pick-up. We’re asking $10 for a tote bag, $15 for a shirt and we’ll take cash/check/card. Adult shirts are available in sizes S-2XL but limited in color/size combos. We have lots of youth shirts available though. Hit us up at the pick-up!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Roasted Apple and Tomatillo Salsa

  • 1 pound tomatillos, husked and rinsed
  • 3 green apples, such as Granny Smith, quartered
  • 1/2 medium white onion
  • 3 garlic cloves, unpeeled
  • 1 jalapeño chile, stemmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

1. Preheat the oven to 375°F.

2. Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.

3. Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.

4. Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.

From Epicurious.com via Mexican Made Easy by Marcela Valladolid, https://www.epicurious.com/recipes/food/views/roasted-apple-and-tomatillo-salsa-395249

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Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeno

  • 1 head cauliflower, quartered, cored, and cut into bite-size florets
  • 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and freshly cracked pepper
  • 1 lemon
  • 1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
  • 1 tablespoon capers
  • 1 jalapeño, seeded and thinly sliced
  • Flaky sea salt, for serving

Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.

While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.

Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

From Epicurious.com via Cook Beautiful by Athena Calderone, https://www.epicurious.com/recipes/food/views/roasted-cauliflower-with-lemon-zest-parsley-capers-and-jalapeno

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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 Epicurious.com via Gourmet by Kay Chun, https://www.epicurious.com/recipes/food/views/italian-parsley-and-beet-salad-354973

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Summer CSA Share – #10

Welcome to the 10th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Lettuce Mix
  • Cabbage – Choose green or red cabbage this week.
  • Broccoli
  • Cauliflower
  • Sweet Corn
  • Rainbow Carrots
  • Basil
  • Bunching Onions – Some might even call them scallions.
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, yellow pattypans, and the new varieties Magda (a middle eastern kousa type) and Zephyr (yellow and greens summer squash!)
  • Green Peppers – These are a mix of bell and Italian frying varieties in their under-ripe stage. Use them like green bell peppers.
  • Shishito Peppers – The roulette pepper – one in ten can be warm. They’re best blistered quickly in hot oil and eaten right away, maybe with a toss of salt. Otherwise chop them up and put them in everything.
  • Slicer Tomatoes
  • Cherry Tomatoes
Sunrise and sunset – same greenhouse from opposite ends of the farm.

August. When we talk about the growing season August always inspires a little fear. The heat, the long days, the extended planting push. In August we never get quite enough sleep and are propelled only by the will to make it through to September. Well, we’ve made it to August and we’ve already made it through the biggest transplanting of the month. It’s all downhill from here, right?

I mentioned last week that we had a big transplanting party ahead of us. Well, we certainly partied! After several days of field prep and planting there are now 28 newly planted beds of fall and winter crops in the ground.

The last successions of broccoli, cauliflower, and corn went out, including the purple sprouting broccoli and overwintering cauliflower we’ll be enjoying along with Winter CSA members next February through May. The big chicory planting went in the ground for winter salads. We squeezed in some beets and kohlrabi too. Approximately 8,400 plants later and we had stacks of empty flats and lots of new irrigation lines to manage.

A few weeks back I described our transplanting process. Above is a snippet of video Jeff made of me transplanting corn (very tall corn that could have gone out a little sooner had we been ready for it). There I am, jabbing starts into the evenly spaced muddy holes made by the water wheel on our transplanter. Jab, jab, jab, jab…

New well pump installation!

Last week I also mentioned that we were having a new well pump installed. Wells and well pumps are mysterious things, but we did know that our pump had been installed in the mid-1990s and was pumping less water than when we first arrived on this property back in the fall of 2010. In an effort to avoid a mid-summer disaster when the pump died on its own, we decided an upgrade was in order. Luckily everything went smoothly and the new pump has doubled our irrigating capacity. Just like that Jeff doesn’t have to manage water 24 hours a day and I don’t have to have a constant worry that the pump is going to fail. Win Win!

In the week ahead we’ll be doing more of the same, though less transplanting is on deck. A little propagation (more chicories please!), lots of weeding, and the big onion harvest!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Pasta Salad with Tomatoes and Corn

  • 5 tablespoons olive oil
  • 5 tablespoons red wine vinegar
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
  • 1 1/4 pounds plum tomatoes, chopped
  • 8 ounces penne pasta, freshly cooked
  • 1/2 cup grated Parmesan cheese

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

From Epicurious.com via Bon Appétit by Katie Morford, https://www.epicurious.com/recipes/food/views/pasta-salad-with-tomatoes-and-corn-103246

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Blackened Steak Salad

  1. For spice mixture
    • 1 tablespoon paprika
    • 2 teaspoons ground black pepper
    • 1 1/2 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
  2. For salad
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 6 cups (packed) mixed baby greens
    • 1/2 green bell pepper, thinly sliced
    • 1/2 cup thinly sliced red onion
    • 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
    • 3 tablespoons butter, melted
    • 6 tablespoons crumbled blue cheese (about 3 ounces)
    • 1 tomato, quartered

For spice mixture:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad:

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

From Epicurious.com via Bon Appétit by Chicago Chop House, https://www.epicurious.com/recipes/food/views/blackened-steak-salad-103873

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Grilled Whole Cauliflower with Miso Mayo

  • 1 large head of cauliflower, leaves removed, stem trimmed
  • 1/2 tsp. (or more) kosher salt
  • 4 Tbsp. unsalted butter
  • 1/4 cup vinegar-based hot sauce (such as Frank’s)
  • 1 Tbsp. ketchup
  • 1 Tbsp. soy sauce
  • 1/2 cup mayonnaise
  • 2 Tbsp. white miso
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. freshly ground black pepper
  • 2 scallions, thinly sliced

Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1″ salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)

Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.

Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.

From Epicurious.com via Epicurious by Anna Stockwell, https://www.epicurious.com/recipes/food/views/grilled-whole-cauliflower-with-miso-mayo

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Summer CSA Share – #9

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

  • Lettuce Mix
  • Mixed Head Lettuce – Mostly big romaines this week, with some iceberg and a few red butterheads to choose from too.
  • Rainbow Chard
  • Broccoli
  • Cauliflower
  • Cilantro – Admittedly this round of cilantro is bolting, but it’s still tasty so we wanted to share it with you one more time. Chopped up into a bowl of salsa, you won’t even notice the bolting.
  • Sweet Corn
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, yellow pattypans, and a new variety called Magda, a middle eastern kousa-type.
  • Iko Iko Sweet Peppers – The first of the peppers! These are equivalent to green bell peppers at this stage.
  • Czech Black Hot Peppers – We grew these back in 2010 and I recall them being prolific. Slightly less hot than most jalapenos, these are likely mildly hot at this ripening stage.
  • Torpedo Onions
  • Slicer Tomatoes
  • Cherry Tomatoes
  • Polenta – We grow a dent corn that grinds partially into flour and partially into polenta when milled. Last week we gave you corn flour and this week we’re sending you home with the polenta. We recently purchased a new stone mill, so if you’ve gotten polenta from us in the past you may notice a slightly different coarseness level. No worries, it should cook up the same. 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. For a more traditional polenta recipe check down below.
Propagation house frog friend (left) and Jeff harvesting chard (right).

Over the last couple of days I’ve been listening to an audiobook called “Why Fish Don’t Exist”. It’s a complicated swirl of a book that describes the life of David Starr Jordan, a ‘discoverer’ of fish at the turn of the last century, and also includes a personal narrative from the author’s life. It touches on a lot of topics as Jordan was also a prolific writer, naturalist, the first president of Stanford University, and a stalwart believer in the pseudo-science theory of eugenics. The author has a lot to untangle, both on the subjects she has researched and personally.

I appreciate a good historical lesson and this book did not disappoint in laying out the messy history of Jordan’s life and times. Unexpectedly it was the wrap-up at the end that I’ve been contemplating since I finished listening. The author describes the modern shift in scientific thinking regarding animal classification which has resulted in the realization that fish are not a proper classification “if organisms are grouped based upon synapomorphies (shared derived characteristics) only, and not upon symplesiomorphies (shared ancestral characteristics)” (per Wikipedia). She uses the example that a lungfish is more closely related to a cow than a trout based on its organs and physical structure. I’ll leave you to read the book for more information, but it’s quite a twist.

In this time of so much uncertainty and angst, I found some comfort in learning about this re-classification. That we are, as humans, still learning new things about this world and that we’re willing to change our perceptions based on that new knowledge is refreshing. I’m not sure any of that has anything to do with the CSA or vegetables, but it’s been on my mind and I thought I’d share.

Flowers on the farm (left) and flowers in the woods (right).

We’ll be back next week with a riveting farm update I’m sure. We’ve been busy getting early starts and keeping cool in the afternoons. We’ve been irrigating and weeding and harvesting and trying to keep up. We’re on the cusp of August and we’re deep into the work of the growing season.

We did manage a quick overnight camping trip in the woods. It was a wonderful juxtaposition to farm life. The week ahead will be a fall/overwinter crop planting party. Also, we’re getting a new well pump installed tomorrow, so fingers crossed we’ve got upgraded irrigation capacity later this week. Game on!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Roasted Curried Cauliflower

  • 12 cups cauliflower florets (from about 4 pounds cauliflower)
  • 1 large onion, peeled, quartered
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 1/2 teaspoons curry powder
  • 1 tablespoon Hungarian hot paprika
  • 1 3/4 teaspoons salt

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)

Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

From Epicurious.com via Bon Appétit from A.O.C. in Santa Monica, CA, https://www.epicurious.com/recipes/food/views/roasted-curried-cauliflower-230653

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Grilled Polenta with Corn, Red Onion, and Cucumber

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

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

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

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

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

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

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

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Broccoli and Cheese Quiche

  1. Crust:
    • 1 teaspoon kosher salt
    • 2 cups all-purpose flour, plus more for surface
    • 11 tablespoons chilled unsalted butter, cut into pieces
  2. Filling and assembly:
    • 1 tablespoon olive oil
    • 1/2 small shallot, chopped
    • 1 garlic clove, finely chopped
    • 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)
    • 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)
    • 4 ounces feta, crumbled (about 1 cup)
    • 2 ounces sharp cheddar, grated (about 1 cup)
    • 6 large eggs
    • 3 large egg yolks
    • 1 3/4 cups heavy cream
    • 1 cup half-and-half or heavy cream or whole milk
    • 3 tablespoons chopped chives
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
  3. Special Equipment
    • A 9-inch springform pan

Crust:

Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.

Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14″ round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.

Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

Filling and assembly:

Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.

Do Ahead

Quiche can be baked 2 days ahead. Cover and chill.

From Epicurious.com via Bon Appétit (Adapted from Everything I Want To Eat by Jessica Koslow), https://www.epicurious.com/recipes/food/views/broccoli-and-cheese-quiche

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Summer CSA Share – #8

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

  • Lettuce Mix
  • Mixed Head Lettuce – Lots of ‘Summertime’ iceburg lettuce this week as well as some red romaine and a few butterheads to choose from.
  • Kalebration Mixed Kale – Super tender kale mix straight from a high tunnel.
  • Broccoli
  • Cauliflower
  • Snap Beans – The ultimate mix of colorful green, purple, yellow, and purple-striped beans. Note the purple and striped beans turn green when cooked.
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, and yellow pattypans all around! Looking for some new summer squash inspiration? Check out the take on sloppy joes down below, and this recipe for zucchini beer bread, or this recipe for bread and butter pickles.
  • Celery
  • Yellow Onions
  • Garlic – More of that first round of garlic. Remember back when it was raining day after day and we weren’t able to get our garlic harvested? Well, this garlic is part of that fiasco. Tasty but not for storing longterm so use it up sooner than later.
  • Carrots – These are the last of the spring carrots, including all shapes and sizes.
  • Slicer Tomato
  • Cherry Tomatoes
  • Yellow Transparent Apples – A delicate and soft early ripening apple best used for applesauce or baking projects. I made a delicious blueberry apple pie this past week.
  • Corn Flour – We grow a dent corn that grinds partially into flour and partially into polenta when milled. This week we’re sharing some of the freshly milled flour from last year’s dent corn harvest. Next week we’ll be sending polenta your way. I like to use this flour for cornbread and Jeff suggests frying up some corn flour crusted zucchini.
Jeff seeding the last succession of carrots (upper left), a bumblebee chilling on a sunflower (upper right), a bird’s nest in the Kalebration kale patch (bottom left), and Leo in a bed of white clover along the farm road (bottom right).

Okay, okay, I really do try not to make this space all weather commentary all the time, but hello summer! It feels like we’re suddenly making up some of those heat units we lost during the extended cool spring. The crops (and the weeds) are sure enjoying the bump in warm weather. Us farmers not so much. 90+ degree highs mean early starts and late afternoon slogs to make sure we’re still getting at least some of the things done. Luckily it looks like things might moderate a little bit later this week.

Farm scenes: The Kalettes and Brussels sprouts nestled in next to the flour corn (upper left), fall collards and kale sizing up (upper right), leeks mid-weeding (bottom left), leeks and celeriac post-weeding (bottom right).

I’ve been trying to remember to pull my phone out for photos more often to document the evolution of the growing season. It’s easy to get focused on the task at hand and the next task up and never snap a photo of any of it. The farm is mostly looking good right now, but without the photos to prove it I’d likely look back and only remember the weedy beds that are on the verge of getting away from us.

After early-season pest pressure from slugs, cucumber beetles, and flea beetles the pest life cycles seemed to have have shifted in our favor. The flea beetle boom seems to have busted and our fall brassicas are looking clean and happy for once. The slugs have relented now that the soil has been able to dry between rounds of irrigation and we’re getting better stands of lettuce too.

Jeff has been working hard to keep the weed pressure at bay. Sometimes the weeds need special attention though, and this week we made a big push to clean up the leeks and celeriac. Both crops had established well after planting but the wet weather and deluge of other tasks meant some thistle and weedy brassicas had taken over the five beds. We spent a few sessions pulling out the invaders and now the leeks and celeriac are once again visible! Jeff finished up by running our cultivating tractor through to clean up the paths and just like that, hope in fall/winter food is restored.

Rudbeckia, rudbeckia, rudbeckia, and strawflowers!

As we look ahead to the post-harvest week of farming I see some parsnips that need hand weeding attention (darn you parsnips!) and we’re ready to clean out a field house that had spring peas and carrots in it. Also, we’re between big planting pushes this week and I have my fingers crossed for an off-farm adventure day. Maybe not too adventurous though.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Crunchy Asian Chicken Salad

  1. Salad:
    • 1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves)
    • 6 canned peeled water chestnuts, rinsed and chopped
    • 1 carrot, peeled and shredded
    • 1 small celery rib, finely diced
    • 1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple)
  2. Sauce:
    • 1 tablespoon natural peanut butter or sesame tahini
    • 1 tablespoon seasoned rice vinegar
    • 3/4 tablespoon soy sauce
    • 2 tablespoons mayonnaise
    • 1 tablespoon minced fresh chives (optional)
    • 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
    • 1 teaspoon hot sesame oil (optional)

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.

From Epicurious.com via Real Food For Healthy Kids by Tracey Seaman and Tanya Wenman Steel, https://www.epicurious.com/recipes/food/views/crunchy-asian-chicken-salad-243126

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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.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/celery-soup-51246210

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Summer Squash Sloppy Joes

  • 1 pound ground lean beef or turkey
  • 1/2 onion, finely chopped (about 3/4 cup)
  • 1 carrot, chopped
  • 1 1/2 cups summer squash, diced
  • 1 6-ounce can tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon mild chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper to taste
  • 3 ounces cheddar cheese, thinly sliced
  • 6 hamburger buns

Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

Tip:The easiest way to shred zucchini is to run it through the shredding disc of your food processor. A box grater will also work, but be sure to use the largest holes.

From Epicurious.com via Cookie by Melissa Clark, https://www.epicurious.com/recipes/food/views/summer-squash-sloppy-joes-239165

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Summer CSA Share – #7

Welcome to the 7th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – Lettuce and spinach this week.
  • Butterhead Lettuce
  • Lacinato Kale
  • Broccoli or Cauliflower
  • Snap Beans – A mix of green filet beans and purple-striped Dragon’s Tongue beans. Note the striped beans turn green when cooked.
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, and yellow pattypans all around!
  • Cilantro
  • Sweet Onions
  • German Butterball Potatoes
  • Tomatoes – A mix of slicers and cherry tomatoes. Your choice!
  • Yellow Transparent Apples – A delicate and soft early ripening apple best used for applesauce.
Some tomatoes and flowers are adding a little summer color to the farmscape!

The sun decided to show up this week, and not a moment too soon. After an extended cool and wet spring we’re welcoming summer’s appearance here on the farm. Crops seemed to jump in height overnight. And of course, so did the weeds. We kept ourselves busy this week with the usual mid-July tasks: watering, weeding, planting, seed sowing, trellising etc.

We’re still waiting for the tomatoes to really come on, but the kale has sure enjoyed the cooler weather!

A couple of CSA members stopped by Saturday for a socially distanced farm tour after a day of hiking. We were finishing up the week’s transplanting efforts and were able to show them our water wheel transplanter set-up. I thought I’d share a little about our transplanting process here as I don’t think I’ve touched on it recently.

Each winter we make a fairly detailed planting plan that includes crops we plan to grow and the timing and quantity of each succession. We prefer to start most crops in the propagation house as starts, which we then transplant as baby plants into the field. Some crops are direct sown, where we put the seed directly in the ground, but those seedlings have to compete with weeds germinating at the same time so direct sowing is not always ideal.

As starts begin to mature in the propagation greenhouse they’re moved outside to “harden off” in the elements. Giving them a taste of outdoor life in the wind and sun helps them adjust to field life quicker. Once the ground is prepped and the starts are hardened off we’re ready to transplant them into the field.

We place the flats of starts on a pallet on the front end of the tractor. Our water wheel transplanter hooks up to the back of the tractor. The transplanter is made up of a few different elements attached to a metal frame. These include a water tank, a wheel with adjustable spikes, a tray for holding starts, and a seat. As Jeff slowly drives the tractor down a bed I sit on the transplanter and plant. Water flows from the tank down into the wheel which rides along the ground creating a little muddy hole at each evenly spaced spot where a start should be planted.

Different crops need different spacing so we can either adjust the spikes on the wheel or skip holes in the ground to save time. This week we planted broccoli, cauliflower, and cabbage at 20″ spacing, head lettuce and escarole at 10″ spacing, and basil and salad mix lettuce at 5″ spacing.

That’s how we plant out a field in a day without hurting our backs. It’s a system that’s worked well for us. Not too fancy and fiddly, but definitely a step up from bending over all day.

More of the same is on deck this week. We’ll be transplanting celery and rutabagas and finishing up a big weeding project in the leeks and celeriac.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Mushroom and Kale Breakfast Skillet

  • 1/4 cup extra-virgin olive oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. coriander seeds
  • 1/4 tsp. crushed red pepper flakes
  • 2 medium onions, halved, sliced lengthwise into 1/4″-thick strips
  • 1 lb. mixed wild or crimini mushrooms, sliced 1/4″ thick
  • 1 pint cherry or grape tomatoes
  • 2 Tbsp. red or white wine vinegar
  • 1 1/2 tsp. kosher salt
  • 1 bunch curly kale, stems removed, torn into small pieces
  • 8 large eggs
  • Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)

Heat oil in a 12″ skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4–6 minutes. Season with remaining 1/2 tsp. kosher salt.

Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8–10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

From Epicurious.com via Epicurious by Anna Stockwell, https://www.epicurious.com/recipes/food/views/mushroom-and-kale-breakfast-skillet

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Asian Turkey Lettuce Wraps

  • 1 tablespoon peanut oil
  • 1 large onion, chopped
  • 1 1/4 pounds lean ground turkey
  • 1/2 cup purchased Asian peanut sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce, plus additional soy sauce for dipping
  • 1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
  • 1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs

Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/asian-turkey-lettuce-wraps-106963

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Roasted Potato Wedges with Cilantro-Lime Mayonnaise

  1. For potatoes:
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 3 tablespoons olive oil
    • 2 pounds baking potatoes (about 4 medium), each cut into 8 wedges
  2. For cilantro-lime mayonnaise:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons finely chopped cilantro
    • 2 teaspoons grated lime zest
    • 1 tablespoon fresh lime juice

Roast potatoes:

Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.

Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.

Meanwhile, make mayonnaise:

Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.

Serve potatoes with mayonnaise.

From Epicurious.com via Gourmet by Melissa Roberts, https://www.epicurious.com/recipes/food/views/roasted-potato-wedges-with-cilantro-lime-mayonnaise-352775

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Summer CSA Share – #6

Welcome to the 6th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – Just lettuce this week.
  • Cabbage – choose from red or green
  • Broccoli – lots of broccoli this week!
  • Cucumbers – choose from green and white slicers, lemons, and picklers too.
  • Zucchini & Summer Squash – Zucchinis, yellow straight neck, and yellow pattypans all around!
  • Celery
  • Torpedo Onions
  • Leek Flowers – Pluck off the tiny florets from these leek flowers and add to salads or sautes for a delicious oniony garnish.
  • Radishes
  • Beets – don’t forget to eat the greens too!
  • Strawberries
  • Tomatoes – A mix of slicers and cherry tomatoes. Your choice!
Leek flowers (left) and fennel flowers (right)

Last night Jeff showed me a series of photos he’d taken of the farm back at the beginning of June. Gosh, what a difference a month makes. June is a blur of planting and cultivating and the first harvests of the season. In those photos the winter squash was just getting established, the second round of corn just planted, the tomatoes just half a t-post high. Today the winter squash is beginning to set fruit, the third round of corn is now in the ground, and many of the tomato varieties have topped out their t-post trellises.

June is the culmination of all the winter planning and early spring seed sowing. The days were lengthening to match the to-do lists and somehow we managed once again to do enough to make it through to the other side with vegetables today and more on the horizon. While June is the on-ramp to the season, July is the open highway. We’re up to speed now and just need to keep this rig on the road.

Every winter, between the wrapping of one season and the crush of the next, I dream of a couple of projects for the season ahead. First I always think that this is the year I’ll figure out how to grow flowers. Second I spend too much time thinking about farm merch design possibilities. While I still haven’t figured out all the flower logistics, thanks to a new CSA member with a screen printing shop, that second project is finally coming to fruition!

The design features our little 1947 Farmall Cub cultivating tractor, which is a big part of the team here, and our tagline: “life, liberty, and the pursuit of vegetables!” If you’re in the market for a tractor-themed t-shirt or tote bag we’re taking pre-orders for the first run for delivery later this month at a future CSA pick-up. Pre-orders are due by Friday July 10th. We will have some extras available for future purchases but colors and sizes will be limited. Click here to head to the order form.

The babiest watermelon (left) and Leo helping with this past week’s seeding (right).

As we look ahead this week we’ve got lots more of the same on deck. I’ll be seeding the fourth round of sweet corn, several plantings need to be cultivated using our Cub tractor (you know, the one on the shirt), and we’ve still got a big transplanting push. If you need us, we’ll be out in the field.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Beet and Red Cabbage Slaw

  • 6 medium beets, trimmed
  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar
  • 2 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons caraway seeds
  • 2/3 cup corn oil
  • 8 cups thinly sliced red cabbage (about half of large head)
  • 2/3 cup chopped onion
  • 1/4 cup (packed) chopped fresh dill
  • Lettuce leaves
  • 3 large carrots, peeled, coarsely grated (about 3 cups)

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/beet-and-red-cabbage-slaw-101845

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Big Green Salad

  • 2 medium heads romaine (or salad mix)
  • 1/2 seedless cucumber
  • 2 celery ribs, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon mild honey
  • 1 teaspoon Dijon mustard

Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.

Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.

From Epicurious.com via Gourmet by Ian Knauer, https://www.epicurious.com/recipes/food/views/big-green-salad-241515

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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 Epicurious.com via Clean Eats from Alejandro Junger, https://www.epicurious.com/recipes/food/views/coconut-zucchini-noodles-and-spiced-meatballs

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Summer CSA Share – #5

Welcome to the 5th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – A mix of spinach and lettuce again.
  • Mixed Head Lettuce – Some butterhead, some romaine, you choose.
  • Rainbow Chard
  • Sugar Snap Peas – That’s a wrap on our pea season! Enjoy this last taste.
  • Cucumbers – They’re here!
  • Zucchini & Summer Squash – Zucchinis, yellow straightneck, and yellow pattypans all around!
  • Basil – We’re hoping to promote new and better growth by harvesting the basil now.
  • Bunching Onions – More mature than last time, you can still eat the greens and bulbs.
  • Carrots
  • German Butterball New Potatoes – Freshly dug taters straight out of a greenhouse, these are the first potatoes of 2020 just in time for 4th of July potato salad!
  • Strawberries or Tomatoes – Seascape strawberries or a mix of slicers and cherry tomatoes. Your choice!
Summer Squash and cucumbers (left) and winter squash (right).

On our weekly trips to Salem for the Tuesday CSA pick-up we pass a giant blueberry farm. It’s hard not to be impressed with the size and look of the place. The plants look well tended, there are few weeds to speak of, the blocks of different varieties of blueberry bushes create an agricultural quilt on the landscape. Next door a large field of hazelnut trees has been planted and they too look impressive from the freeway.

In that moment, passing those expansive tidy fields, I often have a fleeting thought about how nice it would be to focus on a single crop. To know everything about what it takes to grow a great blueberry or hazelnut. To take the long view on a single crop. To plant once a year, or once a decade. But in the same moment I remember the upfront investment needed to put in a long term perennial planting like that and I feel the constraints of a monoculture. How does anyone afford to plant trees that won’t fruit for years? What happens when an insect arrives that makes all the blueberries unsalable? The realities of funding and markets and losses quickly set in.

The diversified annual vegetable system we’re working within here means lots of crops, lots of planting successions each season, and lots of back-up plans. We’re definitely better at growing some of the 60+ crops we grow than others, but they each play a role in the larger picture that help us to face whatever the growing season chooses to throw our way.

For instance last year we had a great beet growing year. And lettuce! So much lettuce! This year we’re still waiting for the first round of beets to size up and slugs have taken out loads of our lettuce starts. Luckily we’re not just growing those two crops at the moment. Thanks to the range of crops we plant we’re still able to fill your shares each week, even if they may look a little different than last year.

Thanks for choosing to take the seasonal ride with us! Although your shares from week to week aren’t totally predictable, there will be vegetables to share. And while we may mourn the loss of a crop there’s always a highlight to focus on too. We may not have beets just yet, but it’s shaping up to be a great onion season.

A glimpse of the potato field (left) and potato flowers (right).

Our best intentions do not always come to fruition. Last week I’d hope to make a serious dent in the in-row weeds growing in the winter squash, but it didn’t happen. Jeff managed to weed several beds and cultivate lots of other crops, but I found my time taken up in trellising and pruning tomatoes, propagation house management, weeding the peppers and eggplants etc. I’ll predict that this is the week that the winter squash gets more attention. We’ll also be busy prepping beds, planting out fall brassicas, starting more brassicas, irrigating, cultivating, and the list goes on.

Finally, just a little snapshot of some of the flowers we have growing in the field this year. Mostly they’re for the bees, and for our kitchen table. Maybe one day we’ll figure out how to find enough time to add them to the CSA too.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing

  • 4 medium-large zucchini, trimmed, halved lengthwise
  • 4 medium-large yellow crookneck squash, trimmed, halved lengthwise
  • 5 tablespoons olive oil
  • 1/2 cup chopped fresh basil
  • 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
  • 2 tablespoons balsamic vinegar

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/grilled-zucchini-and-summer-squash-salad-with-basil-parmesan-dressing-101846

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Greek Salad Pita Sandwiches

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
  • 1 teaspoon dried oregano
  • 3 cups (loosely packed) thinly sliced romaine lettuce
  • 2 cups diced seeded tomatoes
  • 1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 6 6-inch pita breads, top 1 1/2 inches trimmed

Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/greek-salad-pita-sandwiches-105358

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Summer Vegetable Frittata

  • 6 large eggs
  • 6 large fresh basil leaves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 oz prosciutto, finely chopped
  • 1 tablespoon olive oil
  • 1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
  • 5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
  • 12 scallions, trimmed and finely chopped
  • 5 zucchini blossoms*
  • 2 oz finely grated Parmigiano-Reggiano (1 cup)

Preheat broiler.

Whisk together eggs, basil, parsley, salt, and pepper in a bowl.

Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.

Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

From Epicurious.com via Gourmet by Angelo Pellegrini, https://www.epicurious.com/recipes/food/views/summer-vegetable-frittata-109668

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Summer CSA Share – #4

Welcome to the 4th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – A mix of spinach and lettuce this week.
  • Mayan Jaguar Romaine Lettuce
  • Mixed Kale – We’re experimenting with a new kale mix called Kalebration. It’s definitely a kale party! Also, it’s growing in a greenhouse and is super tender.
  • Sugar Snap Peas
  • 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.
  • Fresh Garlic – Our earliest maturing garlic varieties took a hit when we weren’t able to get them out of the field on time due to the persistent rain. We’re sending you the worst of it and hope you use it up sooner than later as it won’t want to store long without good wrapper paper.
  • Fresh Sweet Onions
  • Kohlrabi
  • Mixed Potatoes – It’s the very last of the 2019 storage potatoes. Onward to 2020 potatoes soon!
  • Zucchini
  • Mostly Seascape Strawberries – Most of our berries are Seascape, but some are from last year’s planting of Sweet Ann.
Zeolights calendula brightening up the field (left) and the babiest birds found amongst the fennel bulbs (right).

Somehow we’ve passed the Summer Solstice and are quickly headed for July! Today’s weather hollers mid-summer, and I’m sure we’ll soon be wilting just like the delicate western Oregon dwellers that we are. Thankfully the 90 degree temperature won’t be sticking around long, and we’ll be back in the 70s soon.

We hope you’ve all been enjoying the first few weeks of the CSA. We’ve been glad to have lettuce in the fridge again and have happily returned to our summer routine of lettuce, topped with warm rice, topped with salmon and some Caesar dressing. It’s fast and filling and just what we need after a long day on the farm.

Recently we were inspired by posts in the CSA member Facebook group and went the fried rice route with many of the vegetables we had lingering in the produce drawer. The fennel, carrot, snap pea, fava bean, zucchini, and onion medley was delicious. And last night, inspired by a conversation with a CSA member last week, Jeff whipped up some sort of rice and fava bean fritter that was maybe falafel adjacent but definitely tasty.

Thanks for sharing so many great ideas in the FB group. It’s great to see where these vegetables end up and obviously we can use a little inspiration now and again too.

Not sure what to do with a vegetable? Looking for more recipe suggestions? 

  • Check out the archive of recipes on our Recipe page that’s sorted by vegetable.
  • Join in the conversation in the P&C CSA Member Facebook group to query fellow members or suggest great recipes of your own.
  • Even more recipes plus updated storage information and loads of tips over on the P&C CSA Member App/Website.  You can find all the details on the CSA Member App page.
The garlic is in! The overwintered onions are in! Hurrah for alliums!

This past week dried out just enough that we were finally able to tackle the annual garlic and overwintered onion harvest. Planted back October these allium plants hang out all winter, developing their roots and slowly growing larger, until they take off in the late spring. The leaves get bigger and they eventually bulb up, then as they begin to dry down it’s time to harvest.

We’ve been dialing in our garlic growing efforts over the years and have found that giving them a little more space than normal and selecting for earlier maturing varieties helps us tackle the rust problem we experience in wet years. Allium rust is a fungus that appears a rust colored spots on the garlic leaves and can fairly quickly end the plant’s growth. Evidently it’s spread as infected soil is splashed up onto plants when we irrigate or when it rains. Although the rust definitely made an appearance this year, our garlic crop seems less affected than in some years, so maybe we figuring it out just a little. If only the extended rains hadn’t taken such a toll on the earliest maturing varieties. I guess you win some and you lose some. Of course there’s never enough garlic in this world so we hope you enjoy it for the precious item that it is.

With the garlic harvest out of the way we’ll be turning our attention to the weeds in earnest this week. Jeff managed some tractor cultivation last Sunday while I harvested onions, but there’s plenty more to do. I’m looking at you pigweed in the winter squash.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Gorgonzola, Fava Bean, and Potato Canapes

  • 1/3 cup walnuts
  • 1 tablespoon olive oil
  • 3/4 cup shelled fresh fava beans* or lima beans (about 3/4 pound in pods)
  • 10 small purple potatoes* or small red potatoes (each about 2 inches in diameter; about 1 1/2 pounds)
  • 6 ounces Gorgonzola cheese, softened
  • 6 ounces cream cheese (about 3/4 cup), softened

Finely chop walnuts. In a small heavy skillet cook walnuts in oil over moderate heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain.

Have ready a bowl of ice and cold water. In a kettle of boiling salted water blanch beans 1 minute and immediately transfer with slotted spoon to ice water to stop cooking. Drain beans and gently peel away outer skins.

Return kettle of water to a boil and cut potatoes into 1/4-inch-thick rounds. Cook potatoes 8 minutes, or until just tender, and transfer with slotted spoon to ice water to stop cooking. Drain potatoes in a colander and pat dry with paper towels.

In a small bowl stir together Gorgonzola and cream cheese until combined well. (Canapé ingredients may be prepared up to this point 2 days ahead. Keep toasted walnuts in an airtight container at room temperature. Chill beans and potatoes separately in sealable plastic bags and chill Gorgonzola cream covered with plastic wrap.)

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/gorgonzola-fava-bean-and-purple-potato-canapes-100688

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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 Epicurious.com via Bon Appétit by Andy Baraghani, https://www.epicurious.com/recipes/food/views/kohlrabi-pickles-with-chile-oil

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Penne with Smoked Trout and Sugar Snap Peas

  • 1 lb penne rigate
  • 3/4 lb sugar snap peas, trimmed and halved diagonally
  • 2/3 cup heavy cream
  • 1 (1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
  • 1 tablespoon finely grated fresh lemon zest
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.

Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/penne-with-smoked-trout-and-sugar-snap-peas-109638

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Summer CSA Share – #3

Welcome to the 3rd share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Salad Mix – A mix of spinach and lettuce this week.
  • Butterhead Lettuce
  • Arugula Rapini
  • Broccoli or Cauliflower – Just a bit this week, but hopefully before too long we’ll have more to share.
  • Sugar Snap Peas
  • 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.
  • Garlic Scapes
  • Fresh Torpedo Onions
  • Fennel – A little anise flavor for your dishes this week.  Here’s a delicious quick pickle recipe from CSA member Chris A.! Click here for a recipe.
  • Carrots
  • Diana Radishes & Hakurei Salad Turnips – The slugs got a lot of the salad turnips this time around, so we’ve got a mix of radishes and turnips this week.
  • Zucchini
  • Mostly Seascape Strawberries – Most of our berries are Seascape, but some are from last year’s planting of Sweet Ann.
  • Dried Apples

I feel like we’re in a bit of a fog this week. A CSA member was reminiscing this past week about the June 10 years ago when it just kept raining. She had an outdoor wedding planned for July and as the date got closer they weren’t sure they’d have a dry day for the ceremony. I think things cleared up in time for them, but this season’s weather sure feels similar. It just keeps raining.

The spigot got turned on back in May and we’ve had a minimum of field time to get things planted and cultivated relatively on schedule. We’ve been jamming in as much field work as possible into the non-rainy, non-harvest days recently and it’s getting a little tiring. Thankfully the forecast looks much sunnier for the upcoming week. We have high hopes of doing all the outside things that need doing.

In an effort to tackle all the things, we often split up. I’ll work on filling flats and starting seeds while Jeff preps beds for upcoming plantings. Or I’ll trellis the tomatoes and peas while Jeff cultivates a field using our little cultivating tractor. We generally come together for harvesting and planting. In order to maximize the short dry windows lately we found ourselves working together a bit more. Some things are just easier with two people, like rolling and hefting giant sheets of row cover that had been protecting the winter squash while they got established after transplanting.

In the week ahead we’ll be tackling the remaining weeds in the winter squash, transplant beets and chard, cultivate everything, prep for upcoming plantings, plant rosemary, get ready for sweet potato slips to arrive, and harvest the garlic. This will definitely be a all hands on deck sort of week.

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

Saute of Fresh Fava Beans, Onions, and Fennel

  • 3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
  • 1/3 cup olive oil
  • 1 cup chopped onion
  • 1 fresh fennel bulb, trimmed, sliced
  • 1 teaspoon fennel seeds, coarsely ground in spice grinder
  • 1 1/3 cups (about) canned low-salt chicken broth
  • 4 tablespoons chopped fresh dill
  • 1/2 cup chopped pancetta*
  • 1/2 teaspoon dried savory
  • 2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/saute-of-fresh-fava-beans-onions-and-fennel-106490

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Arugula and Fava-Bean Crostini

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
  • 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
  • 1/4 teaspoon grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette
  • 1 garlic clove, halved crosswise
  • 16 mint leaves

Preheat oven to 350°F with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don’t peel).

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

From Epicurious.com via Gourmet by Kay Chun, https://www.epicurious.com/recipes/food/views/arugula-and-fava-bean-crostini-352852

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Greek-Italian Chopped Salad

  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove, minced
  • 6 cups chopped romaine lettuce (or any lettuce or spinach!)
  • 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
  • 1 red bell pepper, diced
  • 1 cup very thinly sliced red onion
  • 1 cup very thinly sliced fresh fennel bulb
  • 1/2 cup crumbled feta cheese (about 3 ounces)
  • 2 ounces thinly sliced Italian Genoa salami, cut into strips
  • 1/4 cup sliced pitted Kalamata olives

Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.

From Epicurious.com via Bon Appétit by Steve Silverman, https://www.epicurious.com/recipes/food/views/greek-italian-chopped-salad-108234

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Summer CSA Share – #2

Welcome to the 2nd share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

  • Adult Spinach
  • Bok Choy
  • Lacinato Kale
  • Broccoli or Cauliflower – Just a bit this week, but hopefully before too long we’ll have more to share.
  • Sugar Snap Peas
  • Leek Scapes – Like last week’s garlic scapes, these leek scapes came from our overwintered leeks that have bolted and are ready to flower. We harvested them for tasty leeky goodness. Chop them up and use them in place of leeks or garlic.
  • Bunching Onions – Call them scallions or green onions if you want, they’re all the same to us. Cut off the roots and eat the rest.
  • 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.
  • LaRatte Fingerling Potatoes – These are some of the last of 2019’s harvest from storage. We’ll be into new potatoes soon enough, but enjoy these storage sweetened taters this week.
  • Zucchini
  • Seascape Strawberries
Hurrah for peas! So many peas. Even the birds love the peas!

And now for week two! We hope you ate lots of delicious vegetable filled meals this last week and are ready for more. Maybe strawberries and shortcake saw you through another day of pandemic life, or you grabbed some sugar snap peas to snack on when you ventured outside to a protest or on a hike. Either way, we’re glad you’ve chosen to join us for this CSA season. Hopefully we can be a bright spot in your week as you figure out how to navigate all the other things life is throwing your way right now.

Our thanks to everyone for a successful first week of summer pick-ups in the era of COVID-19. We appreciate your patience and kindness as we all made it through the process. Thanks for keeping your distance and respecting each other’s space.

We managed some planting before the rain returned!

June is crunch time on the farm. In May we began the ramp up of farm work with a whole lot of planting and cultivating. Those tasks continue in June as we add back the harvesting days and double down on crop maintenance. As we head towards the summer solstice in a couple of weeks the days will continue to lengthen, and the weeds will continue to grow.

Between the rain storms we’re planting, and trellising, and irrigating, and cultivating, and sowing seeds, and the list goes on. This past week was a big planting push as we transplanted the next round of cauliflower, broccoli, cabbage, lettuce, and spinach plus the Brussels sprouts, and kalettes! Hopefully we’ll find a dry window to get more beets and chard in the ground this week, and a succession of green beans, the dry beans, and the carving pumpkins for fall jack-o-lantern fun!

So far we’re off to a great start to the season, though the mild winter seems to have resulted in lots of slug and early flea beetle pressure. Overall the fields are looking good and we’re excitedly watching crops grow for future tasty goodness. Before we know it we’ll be flush with sweet corn and tomatoes and melons!

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

Your farmers,
Carri Heisler & Jeff Bramlett

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Here are a few recipes to get you inspired:

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
  • 5 garlic cloves, finely chopped (or try some scapes here instead)
  • 1/3 cup salted roasted pistachios, chopped

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 Epicurious.com via Gourmet by Ian Knauer, https://www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974

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Spicy Salmon Teriyaki with Steamed Bok Choy

  • 5 Tbsp. unseasoned rice vinegar
  • 3 Tbsp. low-sodium soy sauce or tamari
  • 2 Tbsp. hot chili paste (such as sambal oelek)
  • 2 Tbsp. honey
  • 1 lb. skinless salmon fillet, cut into 3×1 1/2″ strips
  • 1 1/2 tsp. kosher salt, divided, plus more
  • 3 Tbsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 4 small heads baby bok choy (about 1 lb.), trimmed, quartered
  • Steamed rice (for serving; optional)
  • 3 scallions, very thinly sliced on a diagonal
  • 1 tsp. toasted sesame seeds

Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.

Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)

Meanwhile, set a steamer basket in a large pot filled with about 1″ salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt.

Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

From Epicurious.com via Epicurious by Anna Stockwell, https://www.epicurious.com/recipes/food/views/spicy-salmon-teriyaki-with-steamed-bok-choy

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Mashed Potatoes with Spinach and Cheese

  • 4 6-ounce bags fresh baby spinach
  • 4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces (here’s a chance to use up some celeriac too, if you’ve still got one kicking around)
  • 1/2 cup (1 stick) butter
  • 1 1/4 cups (or more) warm whole milk
  • 3 cups grated Gruyre cheese (about 12 ounces)

Bring large pot of salted water to boil. Add baby spinach from four 6-ounce bags and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.

Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer potatoes to bowl.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/mashed-potatoes-with-spinach-and-cheese-104725

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