This week your basket contains: new potatoes, turnips, kohlrabi, snap peas, BROCCOLI, SCALLIONS, summer squash, lettuce,  and CABBAGE.

Again, this year, we have partnered with Kenai Red Fish company to offer our subscribers an opportunity to buy Alaska salmon directly from the fisherman.  They have created a Pumpkin Ridge Buying Club where all of you can have a chance to stock your freezer full of our wild Alaskan seafood.  How to order: Place your order HERE. (This will be a live link in the online version of our note) or you can type this into your search engine:  https://docs.google.com/forms/d/1b3ky4hQ_1oZ42jdS1o_FPRCUR7UOSBLZVg4_bgfdWGo/edit 

Pick ups: The pick up will occur in September/early October once the fishing season is complete and the fish is back down in Portland. Due to COVID-19, our pick up location(s) are not confirmed at the moment. We have many in the works and will update you as soon as we have more info. We also want to point out that this Buying Club is not limited to Pumpkin Ridge CSA members. We encourage you to spread the word to friends and family and include them in this offer.

WE ARE HAVING A SUBSCRIBER DAY ON THE FARM! Sunday, June 27^th from 10:00 to 3:00 is set aside for you to come out to visit with us, meet other subscribers, tour the gardens, and check out the chickens.  We will be outside (of course) and it will be easy to maintain social distance (masks optional).  While we are not yet able to host a potluck lunch, please feel free to bring a picnic lunch for you family.  We have abundant seating options for you.  We do ask you to RSVP and indicate the hour you expect to arrive to help us plan and manage the number of people on the farm at any one time.

As you can see in your baskets, the lineup of veggies is changing.  Scallions are the final crop we planted last fall and have been tending in a hoop house all winter and spring.  We are also very happy with the broccoli!  This first variety to mature is called Castle Dome.  We’ve grown it for a few years now, and seem to have hit on how to keep it happy (it involves covering it with row cover immediately after transplanting).  The later varieties also look good, so you can look forward to several weeks of nice broccoli (if Mother Nature cooperates).  We are also excited by the cabbage.  I find these spring cabbages to be the sweetest and tastiest of the year.  This is the recipe that immediately comes to mind when we have the first cabbage of the year.

ORIENTAL CHICKEN SALAD

4 boneless skinless chicken breast halves

½ cup thinly sliced onion

3 Tbs cider vinegar

2 Tbs sesame seeds

1 head cabbage

1/3 cup cilantro

2/3 cup fresh mint

2 Tbs roasted unsalted peanuts

3 Tbs sweet and sour fish sauce

In a 5-qt saucepan, bring 3 cups of water to a boil.  Add chicken and when water returns to a boil, cover the pan and remove from heat.  Let stand until chicken is white in the thickest part (cut to check).  This should take 12-15 minutes.  Combine onion and vinegar and let stand 15 minutes.  In a heavy frying pan, stir sesame seeds until golden brown.  Remove from pan.  Shred chicken by hand. Shred enough cabbage to make 6 cups.  Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint.  Add peanuts, sesame seeds and fish sauce and mix well.  Makes 4-6servings.

TUNA AND BROCCOLI PASTA

12 oz whole grain pasta spirals

8 cups broccoli florets

2-3 cans solid light tuna in olive oil

2 Tbsp. lemon juice or apple cider vinegar

1-2 tsp. crushed garlic

1 tsp. salt

1 tap. Ground pepper

1 cup grated Parmesan

Set a big pot of water to boil with 1 tsp. salt. Prepare broccoli florets by rinsing about 3 heads of broccoli and slice off the florets from each. Divide larger florets into bite-sized pieces. You can save the stems for another meal or slice them in 1/4 inch pieces and add to florets. Drain about 2 Tbsp. oil from each can and reserve oil. Break up tuna into bite-sized pieces with a fork. Don’t use chunk tuna! If you choose a solid tuna packed in water, drain thoroughly, then add 1/2 cup extra virgin olive oil. In a large bowl, combine olive oil, lemon juice (or vinegar), garlic, salt, pepper and Parmesan. Mix vigorously. Cook pasta in boiling water and cook until just barely done. Crank the heat up to high and add broccoli to the boiling water and pasta. Watch for water to come back to a boil and then remove in about 30 seconds, while broccoli is still vibrant green and tender-crisp. Empty broccoli and pasta into a strainer. Tip drained pasta and broccoli into the large bowl with the dressing, add tuna, and mix thoroughly. Serve hot or warm. Serves 4-6. From Good Food, Great Medicine.