Week #48 (4/20 & 23)

This week your basket contains: potatoes, carrots, radishes, raab, spinach, mustard greens, BABY BOK CHOY, and, arugula

RHUBARB is ready!  We can send along a bunch (approx. 1LB) for only $4 just email to order!

We continue to add new vegetable, herb and flower starts to the list of available items on our online store (PumpkinRidgeGardens.square.site).  Check out our list and pick a few things to spruce up your garden!  If you add a note to your order (at the end of the checkout process) we will deliver your plants with your vegetables, or you can visit our booth at the Beaverton Farmers Market on Saturday from 10:00 to 1:30.

Baby Bok Choy was suggested to us by a subscriber as a new crop to try.  This tasty, tender, little beauties are not just regular bok choy harvested early (We know; we tried; it didn’t work).  There are several varieties developed to stay small and grow fast.  After trying a few, we believe we hit on a great one.  The can be added to any stir fry after being cut in half or quarters lengthwise through the stem end.  The most simple preparation may be this recipe:


3 Tbsp. peanut oil

1 Tsp. salt

1 1/2 lb. bok choy

4 garlic cloves cut into 1-inch pieces

Heat the wok over a high flame for 1 minute. Add the oil until it is very hot – look for a wisp of smoke. Add the salt, garlic and bok choy. Cook until bok choy is just tender. Use enough oil to coat the vegetables thoroughly.  Serves 4.

A slightly more complicated preparation is this great recipe.


2 tablespoons oyster sauce

3 tablespoons chicken stock

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch, mixed with

1 tablespoon chicken stock

1 bunch baby bok choy, stalks left whole

In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.  Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.  Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.  Pour oyster sauce over it and serve. Adapted from Food.com

With all the various greens in this week’s basket, this is the first recipe that came to mind.  You could use the spinach, mustard greens, and the arugula or any combination thereof.


2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.