Week #52 (5/21 & 24)

This week your basket contains: potatoes, green garlic, baby carrots, turnip greens, and salad mix (spinach, French sorrel, and lettuce). 

THIS IS THE FINAL DELIVERY OF THE 2018-19 YEAR. Thank you all for supporting us in our 29th year of growing food for families in the Portland area.

We love the lemony flavor of French sorrel, but know that it is not to everyone’s taste.  One way to mellow that flavor is to cook the greens (you can either pick the sorrel out of the salad mix or just cook the mix as it is).  I also happen to be very fond of pesto made with just about any greens (including turnip greens), so this is a perfect recipe from my perspective.


2 cups coarsely chopped fresh sorrel, or other greens

2 garlic cloves, roughly chopped

1/3 cup freshly grated parmesan

1/4 cup pine nuts

1/2 teaspoon salt

1/4 cup olive oil

In a food processor or blender puree the sorrel, garlic, parmesan, pine nuts and olive oil.  If you are not going to use the pesto right away, transfer the pesto to a jar with a tight fitting lid and refrigerate it, for up to 2 weeks. Makes about 1 cup.

When you are ready to use the pesto simply stir together in a heated serving bowl the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.

When we started harvesting the turnips, we assumed they would be just for the leaves (we have been seeing a lot of insect damage on the roots).  However, as we went along we were finding a good number of decent roots, so we decided to leave the good ones attached and let you decide whether or not to use them.  This recipe is quick, easy and tasty.  You can make it with either the turnip greens, the salad mix or a combination of both.  We serve this soup with a hearty, peasant style bread and hard cheese and fruit.


3 cups chopped de-ribbed greens

1 onion, chopped

3 cups stale bread, cubed

3-4 Tbs olive oil

1-2 cloves garlic

2-3 quarts chicken or vegetable stock

salt to taste

In a large heavy bottomed pot, saute onion and garlic in olive oil until translucent.  Add stock and cover. Add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked.  Add the sorrel and simmer for 1 minute.  Place the soup in a food processor and blend until smooth.  More stock can be added at this time if the soup is too thick.  Add salt and pepper to taste and reheat if necessary.

After giving you two ways to use salad mix not as salad, I thought I should give a suggestion for an actual salad.  Try substituting minced green garlic for the shallots.


1/4 cup good-quality balsamic vinegar

1/4 cup good-quality sherry vinegar

1 shallot, chopped

3/4 cup olive oil

1 1/2 cups Manchego, finely grated and divided

1 pinch salt, plus more to taste 

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped shallot. Break the onion up into pieces so that all of that oniony flavor gets into the vinegar. Let it sit for 1 hour and then strain out the shallots. Add the olive oil to the strained vinegars and whisk. Using your hands, toss greens with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.  To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego or distribute salad and Manchego among 4 to 8 bowls or plates.  Adapted from TORO BRAVO by John Gorman and Liz Crain