This week your basket contains: leeks, Tetsukabuto squash, potatoes, carrots, greens mix (cabbage, beet greens, kale and chard), and bok choy.

We are back online with lots of vegetable, herb and flower starts for your garden! Our online store is at https://pumpkinridgegardens.square.site.  This year, we are doing a few things differently: the web site will be updated weekly with available stock, so if something you want is labeled “out of stock,” check back regularly. That way, we can ensure that you get your plants at the right time for planting. We have more early starts for Spring crops right now. Let us know that you are a subscriber when you order and we’ll make sure you get your order with your vegetables. Please disregard the delivery date that is automatically generated when you order.  We are happy to deliver plants to your door for your friends and neighbors too! Have them note that they would like delivery to your address in their order. We will box and label their plants separately.

Tetsukabuto is a relatively new variety for us.  It is a great keeper and tastes great, too.  If you have any frozen tomatoes left they would be great in this curry.

SQUASH AND BLACK-EYED PEA COCONUT CURRY

2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.

These recipes would be perfect for your cooking greens including the bok choy.

PASTA SHELLS WITH GREENS

1 -1/2 Lbs mixed greens

4 garlic cloves, minced

1/2 c. olive oil

small pasta shells for 4 people

salt and pepper to taste

6 chopped canned tomatoes

hard cheese

Heat a large pan of water for the pasta.  Chop greens finely, discarding any tough stem ends.  In a large skillet, heat olive oil and sauté the greens with the garlic stirring often.  The greens will reduce in volume.  When the greens are soft but still a vibrant green, season with salt and pepper and add the tomatoes.  Continue cooking to reduce the juice from the tomatoes.  When the pasta has cooked, drain and divide into serving bowls.  Top with the mixed greens and tomatoes, then sprinkle on some hard cheese such as Asiago, Pecorino or Parmesan.   Serve immediately.

MORSHAN

¾ lb. swiss chard leaves, stemmed, washed and torn

2 cloves garlic

½ tsp. salt

1 tsp. ground coriander seeds

1 small red chile

2 Tbsp. extra virgin olive oil

½ c. minced onion

2 tsp. tomato paste

1 cup cooked chickpeas

¾ c. vegetable broth

1 lemon, cut into wedges

Steam or blanch Swiss chard until tender, about 5 minutes.  Set leaves in colander to drain, squeeze out excess moisture, and coarsely shred.  Crush garlic in a mortar with salt, coriander seed and red chile until a thick crumbly paste forms.  Heat olive oil in a medium skillet over medium heat.  Add onion; saute until pale golden, about 3 minutes.  Add garlic paste and tomato paste; stir them in oil until sizzling.  Add Swiss chard, chickpeas and broth; cook, stirring occasionally, 10 minutes.  Remove from heat and let stand until ready to serve.  Serve warm, at room temperature, or cold, with lemon wedges.  Serves 4.  Adapted from Mediterranean Cooking by Paula Wolfert.