Week #8 (7/21 & 24)

This week your basket contains: BEANS, zucchini, cucumber, onions, potatoes, garlic, kale, tomatoes, and BASIL

OUR NEXT SUBSCRIBER POT LUCK WILL BE THIS SATURDAY, JULY 25TH 3-6 PM.  Come join the fun and enjoy pizza, people and Pumpkin Ridge!

We are still struggling against the heat, and just have not been able to keep lettuce in harvestable condition.  The kale, however, is doing well and can be made into a nice summer salad with this recipe.


1/8 cup flax or olive oil

1/8 cup lemon juice

1 Tbs. soy sauce

1 bunch kale

1 small onion thinly sliced

shredded carrot

¼ cup  sunflower seeds

sesame seeds

sprouts (optional)

sliced mushrooms (optional)

Mix oil, lemon juice, and soy sauce.  Add the thinly slice onion and set aside to marinate while preparing salad greens.  Wash and coarsely chop the greens and place in a large bowl for easy mixing.  Add carrots, seeds, and any optional ingredients to the greens and mix gently by hand.  Pour dressing and onion mixture over greens and continue mixing by hand to insure even coating and aiding absorption of the dressing.  Let sit for 20-30 minutes before serving.

This is a simple way to turn your kale into a tasty, healthy snack.


5-10 kale leaves

4 tsp. olive oil

Kosher salt

Remove stems from the kale leaves and tear into 2 inch strips.  Wash and thoroughly dry the leaves and toss them with oil in a large bowl.  Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt.  Microwave for three minutes.  If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy.  Repeat with remaining leaves in two batches.  The kale chips can be stored for up to a week in an air tight container.

We gave this recipe with your peas earlier in the year, but it is my favorite and works well with beans, so here we go again.  Try it, you’ll like it!


1/2 lb. beans, cut to 1-2 inch pieces

2-3 small carrots, chopped

1 small onion, chopped

2-3 cloves garlic

1/2 cup chopped filberts

1 Tbs. olive oil

1 Tbs. butter

salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.

HOT PEPPERS will be producing soon.  We do not give hot peppers unless you ask for them.  If you were on the list last year, we will give them to you as we can.  You can get on the hot pepper list by sending us an email.

BLUEBERRIES ARE BACK.  To order (only $3 a pint) when they are ready, just let us know how many you want with a simple email.

Polly’s flowers are hitting their stride!  Just email to order a fabulous bouquet of 25+ stems of a colorful mix of different flowers for only $7.