Week #29 (12/7 only)

This week your basket contains leeks, beets, Florence fennel, parsnips, cauliflower, elephant garlic, and braising greens mix (Chinese cabbage, rainbow kale, Tuscan kale, & cabbage)


1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 teaspoons garlic cloves, chopped
2 to 3 tablespoon oil
1/2 to 1 teaspoon cumin

1 /2 to 1 teaspoon cardamom
1/2 to 1 teaspoon coriander
1/2 to teaspoon turmeric
1 teaspoon ground ginger
4 to 5 cups vegetable or chicken stock

In a skillet, sauté the onion and garlic in the oil. Add the cumin, cardamom, coriander, turmeric and ginger and cook for 2 or 3 minutes, stirring constantly. Add the parsnips and stock and simmer gently until tender, about 1/2 hour to 45 minutes. Puree the soup in batches (or use your immersion blender) and serve hot. Serves 6 to 8.

Your beet greens can be added to the greens mix to round out this recipe (which we love).


2 lbs. fresh greens

3 cloves garlic, minced

 1/3-c. oil

1 Tbsp. lemon or lime juice

3 Tbsp. soy sauce

1/2 tsp. salt


Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.  From the Winter Harvest Cookbook by Lane Morgan

This is a great recipe for cold days.  You can add pretty much any root vegetable you have on hand (celeriac, Hamburg parsley, parsnip, etc.). 


2 cups potato chunks

1 cup chopped onion

2 cups cauliflowerets

1 ½ tsp. salt

1 cup chopped carrot

4 cups stock or water

3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.  Serves four to five.  From the Moosewood Cookbook.

Our friends at Kenai Red Fish Co. are offering a discount to Pumpkin Ridge Gardens subscribers on their seasonal sampler boxes (see kenairedfc.com for details.  Click on “ordering” then “Monthly Seafood Market”).  These samplers include smoked salmon products and other fresh fish.  They are great for gifts or for you holiday table.  Use promo code PR10 for  “Rudolph’s Smoked Sampler Box” or PR15 for “’Tis The Season Sampler Box”.