Week #3 (6/11 & 14)

This week your basket contains: new potatoes, spinach, Swiss chard, BOK CHOY, snap peas (half shares), broccoli (full shares) SWEET ONIONS, and lettuce mix. 

We’ve included a bit of onion in your basket today.  They are a sweet variety (like Walla Walla’s or Vidalias, though not one of those named varieties).  These are grown over-winter in a hoop house, and frankly, we still don’t quite have the process down to produce a full crop.  We’ll keep trying, and at least this year we have something for everyone, which in past years has not been the case. 

Beets, chard, and spinach are all very closely related and therefore the greens can be mixed and matched in any recipe.  This recipe makes a great summer side dish. 


1 bunch beets

1  bunch beet greens

Salt to taste

1 plump garlic clove

¼ cup sesame tahini

2 to 4 tablespoons fresh lemon juice, to taste

2 to 4 tablespoons chopped flat-leaf parsley 

Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.  When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons. Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.  To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.  Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve. 

Bok choy is another easy to use green.  The ribs provide a nice crunch even when cooked.  Combined with other greens from your basket today, this recipe is quick and easy as well as tasty.


2 Tbsp. sugar

2 Tbsp. vinegar

2 Tbsp. Worcestershire sauce

1/4 cup chili sauce

6 slices bacon, cooked and crumbled

2 Tbsp. cooking oil

3 cups chopped bok choy

Combine all but cooking oil and bok choy in a saucepan and simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp tender. Place hot sauce over it when ready to serve.  Serves 6

Extras for the next few weeks include:  Strawberries ($3.50/pt), Rhubarb ($3/ bunch (approx. 1 lb)), eggs ($6/doz) and Flowers ($7/bouquet of  25+ stems).  Just email to order.  We also have REUSABLE MESH PRODUCE BAGS for $2 each (our cost).  We recommend 4 (two for each of your baskets).  Just email to order.