Week #36 (2/6 & 9)

This week your basket contains: potatoes, leeks, carrots, garlic, January King cabbage, celeriac, and SALAD MIX (lettuce, spinach, bok choi, arugula, endive, and radicchio).We are enjoying having a relatively mild winter.  Unlike last year when we had multiple snow storms by this point which kept the plants in a state of hibernation, this year we are seeing signs of spring growth already.  The salad greens that have been in the hoop houses since fall are ready for first harvest, and we are starting to see the beginning of the purple sprouting broccoli, too!  Keep those fingers crossed for continued mild weather.

The late winter salad mixes call for a hearty dressing.  This is one we use quite often. 


1 cup mayonnaise

2/3 cup buttermilk

½ cup Parmesan or Asiago cheese

1 clove garlic, crushed

2 Tbs. red wine vinegar

½ tsp. Worcestershire sauce

salt and pepper to taste

12 cups mixed salad greens

1 tart apple thinly sliced

¼ cup toasted pine nuts (optional)

¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.  From Glorious Greenery. 

The cabbage in your basket today is an heirloom called Deadon, (a January King type).  One of the most striking characteristics of this type of cabbage is that cold weather turns the outer leaves a vivid purple color.  As best we could we have kept some of these wrapper leaves on the cabbage to bring a touch of color and beauty to your kitchen.  We’ve also posted a picture of today’s harvest to the online version of this note, our Facebook page, and our Instagram account.  Check it out. 

Love these January King type cabbages—even when we harvest them in February.

#pumpkinridgegardens #deadoncabbage #yearroundharvest #localfood #delicious #homedelivery #pnw #northplainsoregon



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. 

We are at the end of the celeriac harvest for this year.  Here is a good way to use the final celeriac.


2 large celeriacs

1/4 cup vinegar

2/3 cup flour

1 egg lightly beaten

1 cup bread crumbs

1 cup canola oil for frying

Clean and peel celeriac: slice into pieces about 3/4 inch thick.  Simmer in salted water with vinegar 2 to 5 minutes.  Drain and pat dry.  Dip in flour, egg, and then bread crumbs.  Meanwhile, heat oil, then fry celeriac until golden brown.  Serve warm.  From The Cook’s Garden seed catalog.