This week your basket contains: new potatoes, kohlrabi, snap peas, broccoli, summer squash, lettuce, FRESH GARLIC, and kale.

SUBSCRIBER DAY CANCELLED: Due to extreme heat, the planned subscriber day has been cancelled. We will host a Subscriber day on July 25th instead. Please keep an eye on your weekly notes for details.

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.

Fresh garlic is different than the green garlic we gave earlier this spring.  Green garlic can be used like a leek, i.e. the stem is edible, while in fresh garlic it is not.  This is the stage where we harvest the garlic for drying and storage.  While the stem is somewhat moist, it is not edible.  Similarly, the wrappers on the cloves in the head are moist but need to be peeled as they are fibrous and not nice to find in your dish.  So, treat these like a dried down head of garlic and enjoy!  You can also store your fresh garlic in a cool dark spot for a week or two and it should dry down to a “normal” head of garlic for you.

The broccoli continues to amaze us.  The recipe below calls for 2 heads, but many of you have one head that is easily equal to 2 normal heads!

BROCCOLI WITH TOASTED HAZELNUTS AND PANCETTA

2 Heads broccoli

6 tablespoons olive oil

3 cloves garlic

½ cup toasted hazelnuts, chopped fine

2 tsp. grated lemon zest

1/3 Lb. pancetta or bacon; cooked and crumbled

salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.  From Cold-Weather Cooking by Sarah Lee Chase.

When you say the word “pesto”, most people think basil, but it can be made with any green.  Try this recipe with some (or all) of your kale.  I think you’ll like it.

EASY PESTO

2 cups greens

½ cup nuts (almonds, walnuts, filberts or pine nuts)

½ cup Parmesan cheese, grated

1 tsp. salt

2 cloves garlic

½ cup olive oil

Place all ingredients except oil in a food processor.  As it processes, slowly add the oil.  Continue to process until smooth. Serve over pasta or as a dip.

POLLY’S FLOWERS ARE AT THEIR PEAK!  We can deliver a beautiful bouquet for only $10.  Just email to order.