Week #44 (3/23 & 26)

This week your basket contains: potatoes, leeks, parsnips, carrots, cilantro minis, cilantro bunches, and cooking greens mix (kale, collards, bok choy)

We have been harvesting limited amounts of purple sprouting broccoli and raab (the sprouting tops of cabbage family crops) for the past couple of weeks and handing them out as we can.  All of these are used as you would regular broccoli and all parts are edible (leaves, stems and buds). This week if you have not yet had raab in your basket you have either raab, purple sprouting broccoli, cauliflower or radishes.

We are back online with lots of vegetable, herb and flower starts for your garden! Our list of available plants is updated weekly as more items are ready for your garden. Make sure to check in regularly. We are happy to deliver plants to your door for your friends and neighbors too! Have them note that they would like delivery to you in their order. We will box and label their plants separately. Check us out at pumpkinridgegardens.square.site

Fraga Farm cheese is available again! From chevre to feta to goatzerella, and even treats like goat’s milk truffles and caramels can be ordered on Fraga Farm’s online farm store (https://www.fragafarm.com/farm-store).  Select “Pumpkin Ridge Gardens CSA” as your shipping option at checkout. Complete purchase, and the items you purchased will be included in your next CSA basket.  If you are looking for a covid-safe outing for your family some Saturday, Fraga encourages you to come out to their farm to meet the mama goats and their babies (they are at peak cuteness now).  Just contact Fraga by email to arrange a time and other details.

 TULIPS AND DAFFODILS are available!  Polly will put together a beautiful bouquet of at least 12 stems plus greenery for only $10 (new price).  We can set you up as a standing order or do a one-time thing.  Just email us to order and let us know how many bouquets you would like.

I recently heard someone say “a recipe is not God, it is a guide”, which really resonated with me.  This recipe is the perfect opportunity to put that attitude into action (as well as clean out any extra veggies you have on hand).  Add, subtract and improvise to your heart’s content!



1 1/2 cups unbleached flour

1/2 cup butter

3 Tbs. ice water

1/2 tsp. salt


1 large onion, chopped

3 Tbs. veg. Oil

2 carrots, diced

1 potato diced

1/2 tsp. Paprika

1/2 tsp. dried basil

1/2 tsp. Marjoram

1 parsnip, diced                   

1/2 cup sliced mushrooms

1/2 cup peas or beans

1/2 cup corn

salt and pepper

2/3 cup bread crumbs


2 Tbs. Butter

2 Tbs. unbleached flour

1 cup milk

1 tsp. Dijon mustard

1/4 tsp. Nutmeg

2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal.  Sprinkle ice water over flour a little at a time, turning the dough until a ball forms.  Add a little more water if dough fails to come together.  Place the dough in a 10-inch pie pan.  To make the filling, sauté onions in oil until soft.  Add carrots, potatoes, parsnip, paprika, basil and marjoram.  Cook covered for about 10 minutes, stirring frequently.  Stir in mushrooms, peas and corn.  Add salt and pepper to taste.  Continue to cook about 5 or 10 minutes.  To make the roux, melt the butter.  Add the flour and stir constantly on low heat for 3 to 5 minutes.  Whisk in the milk, mustard and nutmeg.  Continue to stir on low heat until mixture is thickened but do not let it boil.  Remove from heat and whisk in grated cheese.  Preheat the oven to 375 degrees.  To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling.  Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar.  Bake for 40 minutes.    Adapted from Sundays at the Moosewood Restaurant

The cilantro minis seem to be quite popular with our subscribers.  You can use these micro greens directly from the pot (leaving a few untrimmed to be used later), or plant them out in your garden to grow to full size.  At the same time our over-wintered cilantro did well enough that we had bunches for all of you!