Week # 3 (6/12 & 15)

This week your basket contains: snap peas (half shares), broccoli and/or Asian broccoli (full shares), bok choy, kohlrabi (half shares), spinach, new potatoes, green garlic, and lettuce. 

I love garlic, so I have happily substituted green garlic for the spring onion in this recipe with good results. 


1  pizza dough
Cornmeal and/or flour for pan or pizza stone
1 spring onion, chopped using white and light green parts
3-4 medium new potatoes, thinly sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Kosher salt and pepper
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese
Heat oven to 450ー F.  Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal or flour and place the dough on top.  Combine the onions, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the cheese.  Bake until the crust is golden, about 20 minutes. Slice into wedges and transfer to individual plates.

This time of year is perfect for this salad.  This is an amazingly flexible recipe that you can alter to include (or exclude) just about anything you have on hand to match your taste.  You can use either your spinach or lettuce or a bit of both.


Steam the new potatoes until you are just able to penetrate them with a fork (this will be quite quick) and let cool.  Make a regular vinaigrette (see the recipe above), but add 1-2 Tbs. of soy sauce.  Add chopped scallions, 1 tsp. dill weed and any other herbs you might like.  Drain one can of tuna and mix into the vinaigrette.  Add snap peas, capers, shredded carrots, grated kohlrabi, chopped black olives and/or hard-boiled eggs and stir.  Add the potatoes, along with lettuce and/or spinach, toss well and serve.


1/4 pound shiitake mushrooms (or substitute enoki or straw mushrooms)

1/2 pound bok choy

5 tsp. oyster or soy sauce

3 tsp. oil

Heat oil and stir-fry mushrooms in a wok for about 2 minutes. Add bok choy and stir fry until limp, about 1-2 minutes. Add oyster sauce (or soy sauce) and simmer for an additional 2-3 minutes. Serve with rice as a typical Chinese meal or substitute quinoa or amaranth, both grains with superior protein profiles.

For her farmers’ market booth, Polly is in need of BAGS WITH HANDLES.  Just leave them out with your empty basket, and our driver Terrance will pick them up.  Thanks. 

STRAWBERRIES ARE READY (thanks to our friends at Blooming Junction).  They cost $3.50 per pint, $18 per half flat (6 pints), $34 per flat (12 pints). Please let us know your order (via email) by noon the day before your delivery. Thanks!

OUR FIRST SUBSCRIBER DAY OF THE YEAR IS RIGHT AROUND THE CORNER!  Sunday, June 24th  from 11AM to 3 PM has been set aside for subscribers to come out to the farm to meet us, share a pot luck lunch (we’ll be baking pizza in our wood-fired oven), tour the farm, and get to know other families who get our veggie baskets.  Bring along a dish to share and your preferred beverage and enjoy your farm!