Week #41 3/08 & 11

This week your basket contains: Leeks, potatoes, Delicata squash, spinach, beets, bok choy and PURPLE SPROUTING BROCCOLI OR CAULIFLOWER

We are signing up new people as subscribers for the 2016-17 year that starts May 31stIf 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 friend who signs up with us, at the sharefair or otherwise, we will send you a free bouquet of flowers on a delivery day of your choosing.

Last week, we said that we had included the last monthly installments for the current year.  Unfortunately, I printed the bills before the computer entered the final monthly installments (it is set to do so automatically).  I apologize for any confusion.  Please let me know if you have any questions or concerns.

We are very happy with the way the overwintering broccoli and cauliflowers are coming on.  While the cauliflower are slower to produce, they have a longer season.  We are keeping track, and everyone will be getting cauliflower at some time in the spring.  As you can use all of the purple sprouting broccoli (stems, leaves, and heads) this is a great recipe to use them.  If you have a cauliflower, it would substitute in very well. For the spinach pie, you can substitute leeks for the garlic for a milder version.


1Tbs. olive oil

1 large clove garlic, minced

1 lb. thin broccoli spears

½ cup chicken broth

¼ tsp. salt

¼ tsp. pepper

1/8 tsp. crushed red pepper flakes

4 tsp. lemon juice or 2 lemon wedges

Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown).  Add trimmed broccoli spears and sauté 2 minutes to coat with oil.  Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes.  Stir in lemon juice or serve with lemon wedges.  From Foodday.


¾ Lb spinach and/or other greens

1 cup sliced green garlic

2 Tbs olive oil

2 eggs

1 Lb ricotta cheese

½ cup grated Parmesan cheese

2 cups chopped onion

½ Lb oyster (or other) mushrooms

2 Tbs vermouth

1-2 tsp lemon juice

salt and pepper to taste

Prepare a dough as you would for pizza crust.  Chop the spinach coarsely.  In a heavy pan, sauté the garlic in 1 Tbs of olive oil until limp.  Add the spinach with some salt and pepper and cook until the spinach is wilted and the water it releases is boiled off.  Remove from heat and toss with the lemon juice.  Beat one egg into the ricotta along with the parmesan cheese and mix with the cooked spinach mixture.  In another pan, sauté the onion in the remaining olive oil until it begins to brown.  Add mushroom and continue cooking until they begin to brown.  Add salt, pepper and vermouth and stir until the vermouth evaporates.  Lightly oil a cookie sheet and sprinkle with cornmeal.  Roll out the dough to about 15×20 inches and place on cookie sheet.  Spread the Ricotta and spinach mixture onto the dough leaving approx. 3 inches around the edges and cover the cooked mushrooms over the spinach.  Pull the edges of the dough over the filling and fold together.  Beat the remaining egg with a spoonful of oil and brush onto the dough.  Bake in a 400 degree oven for about 35 minutes.  When it is fully cooked, allow it to cool for a few minutes before slicing into wedges for serving.

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!

RHUBARB is starting to show stems!  In a few weeks, we will be able to send you enough for a pie (approx.. 1 Lb.) for only $3.  Email your order now and we will send it along as it is available.