Week #3 6/14 & 17

This week your basket contains: snap peas (full shares), cucumbers (full shares), new potatoes, lettuce, cooking greens mix (spinach, bok choi, and Swiss chard), Walla Walla onions, kohlrabi, zucchini, carrots (half shares), fresh garlic, and broccoli or Asian broccoli.

WE HAVE ORDERED CLOTH BAGS:  If you want to have us use cloth bags (100% cotton) instead of plastic for your greens etc. we will pass these along to you at $2.50 per bag (our cost).  We recommend 4 to 6 bags per family (2 or 3 for each of your baskets).  We will write your name on them to keep them from getting lost in the shuffle.  If you have your own bags (or want us to re-use the plastic bags) PLEASE CLEARLY WRITE YOUR NAME ON THE BAGS in case they get separated from your basket or are returned to us in a spare basket.  We will let you all know when the bags arrive, and can add the cost to your monthly statement.

FLOWERS ARE IN FULL BLOOM (pun intended).  Now is the time to order an amazing bouquet of 25 or more stems for only $7.  Give Polly an email, and she’ll send one along with your basket next week.

These are some great recipes to utilize your greens mix this week.


2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.


1 cup chopped onion

2 garlic cloves, pressed or minced

1 Tbs. vegetable oil

4 cups chopped greens

2 cups un-drained crushed, canned pineapple (1 20 oz. can)

1/2 cup chunky peanut butter

1 Tbs Tabasco sauce

1/2 cup chopped cilantro or parsley


chopped scallions

In a covered sauce pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.  While the onions sauté, wash the greens, removing and discarding any large stems.  Slice the greens crosswise into 1 inch wide slices.   Add the pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring occasionally until the greens are tender.  Stir in the peanut butter, Tabasco and cilantro.  Simmer for 5 more minutes.  Add salt to taste and serve garnished with chopped scallions.

MARK YOUR CALENDARS FOR SUNDAY, JUNE 26TH.  This is the day for this year’s first SUBSCRIBER DAY here on the farm.  We always have a great time meeting new subscribers, giving tours of the farm, baking pizzas for the pot luck lunch, and watching as all of you get to know each other.  Bring along a dish and/or beverage to share and join us from 11:00 to 3:00.

While strawberry season has passed, BLUEBERRIES will be ready soon.  We will have pints available for $3 or flats of 12 pints for $30.  Email us to order.