Week #45 (3/30 & 4/2)

This week your basket contains: potatoes, leeks, parsnips, carrots, RADISHES, salad mix (lettuce, spinach, and arugula), and cooking greens (radicchio and endive).

It is unusual for us to give parsnips so many weeks in a row.  However, we had a good year with our parsnip crop and it is getting to the point that they will be putting up flowers so we need to “use them or lose them”.  If you are looking for a new way to use up your parsnips, give this soup a try!


2 tablespoons unsalted butter

1-2 leeks, finely chopped

1 large parsnip cut into 1/2 inch pieces

1 apple peeled and cut into 1/2 inch pieces

3/4 teaspoons ground coriander

2 cups of stock or water

salt and pepper

¼  cup heavy cream

parsley, finely chopped

Optional: 1 apple, caramelized (see instructions below)

Melt the butter in a large heavy bottom pan or Dutch oven over medium high heat. Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes. Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes. Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup won’t be nearly as smooth or creamy. Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.  While the soup simmers prepare caramelized apples by chopping one apple into ½ inch pieces then  heating 2 Tbs butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.  Ladle soup into bowls and garnish with the caramelized apples and minced parsley. Season with additional salt and pepper if needed. Serves 2-4 From DishingUpTheDirt.com

The recipe below would work well with parsnips added to the carrots.


1/2 c. dried lentils (red or brown)

1 1/2 c. water

3 carrots, cut into pieces

1/2 c. chopped onion

1/4 c. raisins

2 T butter

1 t salt

3/4 t. curry powder

Combine the lentils and about 1 c of the water in a saucepan, cover and simmer, until the lentils are just cooked. Add the carrots, the rest of the water and all of the other ingredients. Cook until done. Might need to add a bit more water. (The directions for this are actually for a microwave, so I do it on the stove and if the truth be known, I’m not  very good about measuring carefully.)  Adapted from The New Basics Cookbook.


2 cups plain yogurt

6-8 radishes sliced

1Tbs. fresh lime juice

1 clove minced garlic

1 Tbs. minced green onion or shallot

½  tsp. cumin


In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy meat dishes.

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. 

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.