Week #40 3/1 & 3/4

This week your basket contains: Leeks, potatoes, spaghetti squash, cabbage, salad mix (lettuce, arugula, tat soi, French sorrel and, endive.

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.

Today we have included the last 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.

Spaghetti squash can be a challenge to make interesting, but this recipe does a good job of presenting it in a new way. Because our winter salad mixes are more hardy than summer salads, the greens in your basket today would work very well. If you have any greens left from last week, this would also be a good way to use them. For other great ideas on how to use spaghetti squash, check out this web page; http://www.foodandwine.com/blogs/2013/12/16/10-ways-to-use-spaghetti-squash.


1 (3- to 3 1/2-pound) spaghetti squash

2 tablespoons butter, cut into pieces

1 teaspoon salt, divided

2 tablespoons extra virgin olive oil

1 (8-ounce) package mixed wild mushrooms, sliced

2 large garlic cloves, minced or sliced

1/4 teaspoon dried crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 cup white wine

1 Lb cooking greens

1/4 cup (1 ounce) shaved Parmesan cheese

Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm. Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add greens and cook, stirring occasionally, 2 minutes or until wilted. Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese. Adapted from Myrecipes.com


2 Tbs vegetable oil

3 cups chopped onions

7-8 cups chopped cabbage

1 tsp caraway seeds

1 tsp dried dill

1tsp salt

black pepper

8 oz cream cheese, cubed

1 1/2 c. grated hard cheese

1 egg

1 9-inch pie crust

Saute onions in oil until translucent. Add the cabbage, caraway, dill, salt and pepper. Cook, stirring frequently until the cabbage is limp and both cabbage and onions are begining to brown. Light browning gives a sweeter, richer flavor. Remove from heat and drain any excess liquid. In a large bowl, mix cream cheese and grated cheeses (we prefer smoked cheddar) with sautéed vegetables. Add egg and mix well. Put mixture into pie crust and bake in 350 degree oven for approx. 45 minutes or until golden brown.

Our overwintering broccoli and cauliflower are starting to produce.  Today all full shares have one or the other.  We are keeping track of who get what and will make sure everyone gets plenty of these lovely veggies (the season for these lasts about 6 weeks or so).  The Purple sprouting broccoli is the sweetest broccoli we grow.  You use all parts of the stems we sent along including the leaves, which are very similar to kale.  The recipe section has several great recipes for purple sprouting broccoli under the broccoli tab.

TULIPS are starting to bloom here on the farm. Polly can put together a beautiful bouquet of 10 tulips plus other seasonal blooms and/or greens for only $6. If you email us your order, we can deliver the bouquet with your veggies!