Week #45 (4/10 & 13)

This week your basket contains: leeks, purple sprouting broccoli, garlic, radishes, Swiss chard, and salad mix, (lettuce, spinach, and turnip thinnings)We’ve included renewal forms, deposit invoices and a survey in your baskets this week.  Deposits are due by May 15th, though we would like to get the other two back as soon as possible.

WE STILL HAVE SPACES AVAILABLE FOR NEXT YEAR’S VEGGIE SUBSCRIPTION.  If you have friends, family, or neighbors who might like our service, please direct them to our web site.  If they sign up, we’ll reward you with a FREE MONTH OF FLOWER BOUQUETS.  Speaking of flowers, Spring is springing which means flowers are now blooming (starting with tulips).  Polly will put together a gorgeous bouquet of 10-12 stems for $6 and later in the spring and summer a mixed bouquet of approx.. 25 stems for $7.    In addition, RHUBARB is ready too.  We will put together a bunch (approx. 1 Lb.) for just $3.  Just email us to order.

Swiss chard is related to spinach and makes a great substitute in recipes like this one.  This is an easy recipe to make vegetarian by simply leaving out the meat.  We’ve also used chicken with great results.  While this recipe calls for blending the greens in a food processor, we’ve found it easier to use an immersion blender instead.


4 lamb shanks

2-3 Lbs. spinach

1 onion, chopped

4 Tbs. ghee (or butter and oil mixed)

1 tsp. brown mustard seed

1/8 tsp. asafetida

1/8 tsp. cayenne

½ tsp. ground coriander

¼ tsp ground black pepper

1/8 tsp. grated nutmeg

¼ tsp. turmeric

1 tsp. ground cumin

3 Tbs. water

3 Tbs. cream (or use sour cream or yogurt)

2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.  Meanwhile, wash spinach and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.  Add spinach to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until spinach is all bright green and very wilted.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, put spinach in a food processor and puree.  Return it to the pan, add chopped lamb, stir in cream and reheat briefly.  Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.


18-20 medium radishes

1/2 lb. radish greens, chopped

1 tsp. cumin seeds

1/2 Tbsp. coriander seeds

1/4 tsp. ajwain seeds

3 Tbsp. vegetable oil

1/2 tsp. turmeric

1/4 tsp. cayenne or paprika

2 tsp. maple or brown sugar

1 tsp. salt

2 tsp. fresh lime or lemon juice

Wash and trim radishes, thinly slice.  Place the radishes in a steaming basket, lay greens on top and steam until tender-crisp.  Combine the cumin, coriander and ajwain seeds in a small bowl.  In a large, heavy bottomed nonstick pan, heat the oil over high heat.  When it is hot but not smoking, add the spice seeds and fry until they darken a few shades.  Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika, and sweetener.  Reduce the heat to moderate and fry for 4-5 minutes.  Remove from the heat, add the salt and lime or lemon juice and toss to mix well.  Serves 4.  Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.


1lb purple sprouting broccoli

1 yellow onion

2 Tbs.  olive oil

1 Tbs. lemon juice

grated Parmesan cheese

salt & pepper

Blanch purple sprouting broccoli in salted boiling water for 30 second to 1 minute.  Refresh immediately in ice water that you have prepared ahead of time.  Slice yellow onion into half-moons, saute in olive oil until clear (5 minutes over medium heat).  Remove from heat, add refreshed broccoli, mix, season with salt and pepper.  Add fresh lemon juice, mix in Parmesan and serve.  You can add cooked pasta such as penne or orchiette to make into a main course dish.