Week #46 (4/17 & 20)

This week your basket contains: leeks, purple sprouting broccoli, garlic, radishes, mustard greens, kale, and FRENCH SORRELThank you to everyone who has returned their renewal forms and surveys.  If you have not done so, please do so 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.

RHUBARB is ready!  We will put together a bunch (approx. 1 Lb.) for just $3.  Just email us to order.  Again this year, we will be offering garden starts in May.  Look for the order form in the coming weeks.

French sorrel is related to spinach and chard.  Added raw to salad, sorrel imparts a lovely lemony burst of flavor that I really like.  If that isn’t your cup of tea, cooking the sorrel mellows the flavor significantly. Some people believe that sorrel was the original green used in Greece to make spanakopita (see the recipe we have on our web site) which would be a great way to use any of the greens (including radish greens) in your basket this week or that you have left from last week.  If you want to add sorrel to spanakopita, don’t boil it with other greens.  Instead, add it to the leek and mushroom sauté.  That sauté alone would make a great side dish.

This would also be a great way to utilize your greens.


4 large egg whites

4 large eggs

1 cup skim milk

2 Tbs. Dijon Mustard

1 tsp. minced fresh rosemary

4 cups whole grain bread cut into 1” cubes

5 cups chopped greens, wilted

1 cup diced ham

¾ cup shredded Gruyere

To wilt the greens rinse thoroughly in cold water.  Transfer into a large microwaveable bowl with a cover.  Microwave on high 2-3 minutes until greens are wilted.  Squeeze out any excess moisture before using greens in recipe.

Preheat oven to 375o.  Grease an 11 x 8 inch baking dish or 2 qt. casserole.  Whisk together egg whites, eggs and milk in a medium bowl.  Add mustard, rosemary, and salt and pepper to taste.  Toss bread cubes, ham and wilted greens together in a large bowl, add egg mixture and stir well to coat the bread.  Transfer to baking dish and push down to compact.  Cover with foil.  Bake until custard has set; 40-45 minutes.  Uncover, sprinkle with Gruyere and continue baking until the pudding is puffed and golden on top; 15-20 minutes.  Adapted from Eating Well April/May 2006.


½ lb. sweet Italian sausage

¼ lb. smoky Canadian bacon, diced

2 cups diced onions (or leeks)

2 garlic cloves, minced

2 cups thick tomato puree

4 cups chicken broth

8 cups finely chopped mustard greens

salt and pepper

Remove the casings and brown the sausage, breaking it up with a spoon.  Remove the sausage from the pan and drain off all but 1 Tbs. of fat (if using chicken sausage, you may need to add some olive oil).  Sauté the bacon, onions, and garlic in the fat until the onions are limp, about 5 minutes.  Add the tomato puree, chicken broth, and sausage.  Simmer the soup for 10 minutes.  Add the chopped mustard greens and simmer the soup long enough to wilt the greens; they should be bright green and tender in about 3-5 minutes.  Season to taste with salt and pepper.  Serve hot.  Serves 6. From Joy of Gardening Cookbook by Janet Ballantyne.

Radish Raita

2 cups plain yogurt

6-8 radishes sliced

1Tbs. fresh lime juice

1 clove minced garlic

1 Tbs. minced green onion or shallot

½  tsp. cumin


In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy meat dishes.