Week #18 (9/22 & 25)

This week your basket contains: summer squash, LEEKS, tomatoes, cherry tomatoes, beans, sweet corn, broccoli, basil, CABBAGE, and sweet peppers.

Well, it is officially autumn, but the plants in the garden decided that was the case a while ago.  The smoke-induced week long lack of sunlight seems to have prompted a big shift in the garden.  We won’t be seeing any more cucumbers, and the summer squash will be fading out soon as well.  Fortunately, our fall and winter crops look good!  Broccoli is going nuts, and the cauliflower is right behind it.  If you didn’t get cauliflower last week, you did today.  We see much more in the near future.  Tomatoes, peppers, and corn continue through it all, and this recipe is a great way to use them.


6 ears sweet corn

6 cups chicken broth

2 cloves of garlic, bruised

1 russet potato cut in ½ inch cubes

2 cups milk

salt and pepper

4 slices of bacon diced

4 medium tomatoes cubed

¼ cup chopped fresh basil

Strip corn from ears and set aside.  Simmer the cobs and garlic in the broth for 10 minutes.  Remove the cobs and garlic, stir in the potatoes and half of the corn kernels and simmer for 10-12 minutes.  Puree and set aside in a bowl after stirring in the milk, salt and pepper.  Cook the bacon in the original pot until fully cooked (approx 6 minutes).  Add the onion and sauté for 10 minutes.  Add the reserved pureed soup and the remaining corn then simmer for 8 minutes.  Stir in the tomatoes and basil and serve.  From Culinate.com

Leeks are a lovely, more mild type of onion that will take just about anything the weather can throw at it.  They will stand in the gardens well in March.  You use the shaft (white or green) though the flat leaves are not.  This recipe is a fall favorite.


2 leeks

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.


We have worked out a plan to have you come out to the farm to choose a carving pumpkin while observing social distancing recommendations. We have set aside the weekend of October 24th & 25th for you to come out. The link below is to a sign up sheet. You can choose your day and time to come for a one hour time slot. We are limiting each hour to four families to peruse the pumpkins and be on the central lawn. If you want to participate in a self guided tour and/or gleaning you are welcome to stay past your hour as long as you observe COVID guidelines. We are not able to make pizzas or host a pot luck, but you may bring your own picnic. If you have any problems, questions, or concerns please email us at PumpkinRidgeGdns@aol.com.  The link below takes you to the scheduling form.