Week #39 2/23 & 26

This week your basket contains: Leeks, potatoes, Carnival squash, bok choi, beets, collards, Swiss chard, and red mustard.

We are signing up new people as subscribers for the 2016-17 year that starts May 31st. If you know any friends or neighbors who would like to be a subscriber, please have them visit our web site (PumpkinRidgeGardens.com) for details on how to sign up. Another option for them (and a fun event for you) is the CSA SHARE FAIR. This event, sponsored by PACSAC (our local CSA farmers’ group) will be held Saturday, March 19, 10 – 2 @ The Redd, 831 SE Salmon, Portland. There will be many farmers and other food purveyors all together so people can have a one-stop-shopping opportunity to see what CSA options and other services are available. There will be kids’ events and (last year there was a baby lamb for petting!) Come see us, and bring along a friend or two! If you have a few extra hours on either Friday, March 18, or Saturday, the CSA Share Fair is looking for volunteers. To volunteer, email Ronnette at csasharefair@gmail.com.

Next month (March) will be the last month we will be billing for monthly installments for the current year (the deposit you paid last spring covers April & May). If you want to renew, we will be asking for confirmation and new deposits in April. If you are already certain about your plans for the next year (whether you want to renew or not) please let us know now, as it will help with our planning for the coming year.

In the gardens, as you can see from today’s basket, it is starting to be greens time. One thing this means is that we will be sending you multiple bags each week. While we use compostable plastic bags (remember to keep them out of your regular plastic recycling!) we support reducing the number of bags used. If you want us to re-use your bags, just wash them out, write your name on them and send them back to us in your basket. This week we kept the various types of greens more or less separate. All the greens (including the beet greens and bok choi) can be used together, used separately, or mixed and matched as you like. This recipe is one that would use any and all greens you have in your fridge (including cabbage and beet greens). We love it.


3 lbs greens coarsely chopped

2 ham hocks

1 qt. water

1 tsp red pepper flakes

1 med. onion chopped fine

2 Tbs red wine vinegar

black pepper

Trim fat from ham hocks and set aside. Put ham hocks in heavy saucepan and cover with water. Add red pepper flakes and bring to a boil. Simmer for 45 minutes. Render some of the pork fat in a skillet, add onions and cook slowly until they begin to brown. Drain and add to ham hock broth. Simmer until meat begins to fall from bones. Stir in the greens, cover and cook about 30 minutes stirring and lifting the greens occasionally. Add vinegar and pepper to taste. Put meat and greens on a serving plate and serve pot liquor in separate small bowls. We use the nitrite-free ham hocks from New Seasons. We have also substituted smoked extra firm tofu for the ham hock with good results (you need to use olive oil to replace the ham fat) when we wanted a vegetarian alternative. From Winter Harvest Cookbook by Lane Morgan.


1 tsp. grated ginger

1 lb. beets, peeled

1 large Granny Smith apple

3 Tbsp. sherry vinegar

½ tsp. coarse grain salt

1/8 tsp. black pepper

1-2 Tbsp. extra-virgin olive oil

In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated. Serves 6. From Foodnetwork.com


Chard and leek stir fry