Week #37 (2/2 & 5)

This week your basket contains: potatoes, onions, leeks, collards, beets, winter squash, and Hamburg parsley.

The statements in your baskets this week are the next to last for the 2020-21 year.  Next month you will have one more monthly installment due and we will be billing for deposits in April.  Deposits and payment in full for the 2021-22 year are due by May 15th. Thus far just about half of you have let us know their renewal plans for the 2021-22 year.  IF YOU KNOW FOR SURE (or are even mostly sure) THAT YOU WILL NOT BE RENEWING PLEASE LET US KNOW AS SOON AS POSSIBLE.  We have a very large wait list this year and want to get a firm idea of how many spaces we will have for new people.  Thank you.

Hamburg parsley is relatively new to us as growers, so we are also learning to use it in the kitchen.  One thing we have noticed is that while it is a natural substitute for carrot or parsnip, it cooks much more quickly (more along the lines of a hearty green like collards).  It would be great in the following soup.  You can also use celeriac (if you have one hanging out in your fridge) instead of celery.


Note:  Use any green variety of kale, collard, turnip or mustard greens or swiss chard.  Makes 3 quarts.

1 pound greens, rinsed and chopped

2 cups onions (1/2 lb)

1 cup sliced carrots

1 cup sliced celery

1 tbsp olive oil

1 tbsp minced garlic

2 tsp dried thyme leaves

1/2 pound Kielbasa (Polish) sausage, thinly sliced

1 cup dry white wine

2 quarts chicken broth

2 cans Cannellini beans

Pepper to taste

In 6 – 8 quart stock pot over medium-high heat, frequently stir onions, carrots, celery, oil, garlic, thyme, and sausage until sausage is browned, about 10 minutes.  Add wine, broth, cooked beans, and greens.  Bring to boil over high heat, then reduce heat and simmer, covered, until the greens are tender (15 – 25 minutes).  Season with pepper to taste.

I love risotto and it is definitely the time of year where it hits the spot the best.  This is a good one for this week’s basket.


2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

The following recipe can be made with any variety of squash or potato.


2 Tbs. unsalted butter

4 c. thinly sliced onions

1 ¼ lb. butternut squash

1 ¼ lb. Yukon Gold potatoes

1 c. half-and-half

1 tsp. salt

½ tsp. black pepper

2 c. fresh sourdough breadcrumbs

2c. grated gruyere cheese

1 ½ Tbsp. fresh sage

Peel seed and slice squash into ¼-inch thick slices. Peel and cut potatoes into ¼-inch thick slices. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish. Melt butter in a large, heavy skillet and add onions. Cook over medium-high heat until deeply caramelized, 20 to 30 minutes. Lay alternate layers of squash and potatoes in baking dish. Layer onions on top. Mix half-and-half, salt and pepper and pour over onions. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 degrees. Mix breadcrumbs, cheese, and sage in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes. Serves 8.