Welcome to the 24th share of the Pitchfork & Crow 2020 Summer CSA!  Here’s what’s in the share this week:

• Spinach Mix
• Arugula
• Lacinato Kale
• Parsnips – a little bit carroty, but sharper, parsnips are great roasted and in soups. I’m thinking these parsnip cupcakes may need to be tested out this week.
• Potatoes
• Celeriac (aka celery root) – use celeriac as a potato substitute or alongside potatoes in soups and gratins and mashes and…
• Yellow & Red Onion
• Garlic
• Gill’s Golden Pippin Acorn Squash – a tasty little acorn squash that’s just the right size for a single serving.
• Jalapeno or Czech Black Hot Peppers
• Mixed Green Sweet Peppers

What a strange week it’s been on the farm since we last met. In between cleaning out the tomato houses on Friday, digging parsnips on Sunday, and this week’s icy harvest on Monday, we managed to meet, adopt, and ultimately return the second dog I’d mentioned we were excited about last week. Although she was the cuddliest, sweetest little shepherd/blue heeler cross I’d ever met, it became obvious pretty quickly that things weren’t going to work out.

She and Leo may have eventually worked through the hierarchy situation, but I’m pretty sure there would have been blood shed. The real deal breaker was the number of times she wandered off in search of more interesting scenes culminating with a daring trip across the busy highway which did not phase her one bit. It was a hard lesson to learn, but now we’re those people who think they can handle a new dog adoption but realize it’s not always so easy. I hope she finds the right home, maybe a place on a ranch in eastern Oregon where there’s room to roam and work to do.

We’re working to get re-focused on wrapping up this season. Just two more weeks of summer shares before we get a short break and then the every other week pick-ups of the Winter CSA begin in mid-December. This season has really flown by!

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:

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms

• 1 1/2 cups loosely packed fresh rosemary leaves
• 4 teaspoons coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 6 tablespoons olive oil, divided
• 1 pound red-skinned or white-skinned potatoes, cut into 3/4-inch pieces
• 1 pound parsnips, peeled, cut into 3/4-inch pieces
• 1 3 1/2-to 3 3/4-pound whole side of salmon with skin
• 1 pound crimini (baby bella) mushrooms, quartered if large, halved if small assorted salad greens
• 1/3 cup Pinot Noir or other dry red wine

Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.

Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.

Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.

From Epicurious.com via Bon Appétit by Jill Silverman Hough, https://www.epicurious.com/recipes/food/views/rosemary-rubbed-side-of-salmon-with-roasted-potatoes-parsnips-and-mushrooms-362532

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Mashed Potatoes with Celery Root and Mascarpone

• 3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
• 1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
• 3 whole peeled garlic cloves plus 1 tablespoon minced garlic
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup (1 stick) butter

Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.

Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/mashed-potatoes-with-celery-root-and-mascarpone-4382

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Burgers with Mozzarella and Spinach-Arugula Pesto

• 8 ounces baby spinach leaves (about 10 cups packed)
• 2 garlic cloves, peeled
• 1/2 teaspoon (packed) finely grated lemon peel
• Large pinch of dried crushed red pepper
• 4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
• 3 tablespoons pine nuts
• 1 teaspoon fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 3 tablespoons (packed) freshly grated Parmesan cheese
• 1 3/4 pounds ground beef (20% fat)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 hamburger buns, split horizontally
• 6 1/3-inch-thick slices fresh mozzarella cheese
• 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Do ahead: Can be made 6 hours ahead. Cover; chill.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

From Epicurious.com via Bon Appétit, https://www.epicurious.com/recipes/food/views/burgers-with-mozzarella-and-spinach-arugula-pesto-235619

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