Week #43 (3/8 & 11)

This week your basket contains: Potatoes, leeks, rutabaga, cabbage, and salad mix (arugula, lettuce, spinach, Swiss chard, Miner’s lettuce, French sorrel, and watercress)

This time of year, as we transition from winter to spring is often glorious weather-wise, but can also be stressful on the farm.  We are working through the final harvests of winter crops and anxiously waiting for new crops to come on.  One crop that is starting to produce is Purple Sprouting Broccoli.  This is the most tender and sweetest type of broccoli we grow and all parts (leaves, stems, and heads) are used together.  We are also starting to harvest other types of raab (broccoli-like sprouts of  cabbage family plants).  Look for them in your basket soon.

FLOWERS are also coming on strong.  Right now Polly can send you a beautiful bouquet of daffodil and/or tulips (10+ stems plus greens) for $8.  Just email to order.

GARDEN STARTS are also getting ready.  You can purchase them for delivery with your veggies from our online store (PumpkinRidgeGardens.square.site).  Right now we have limited quantities of arugula, Asian greens, chard/kale mix, lettuce, peas, spinach and sweet peas available.  We will update our stock as more items are ready, so check back often.  Please note that the web site says that these starts are available for pick up, but WE WILL DELIVER THEM TO YOU unless you insist on coming to the farm for them!

These are the last rutabaga for the year, and as luck would have it, Polly happened across a great idea for using them (you can see more on our Instagram story).  Here is our take on the recipe she found.


1 rutabaga

2-3 medium potatoes

1 onion or leek

2-3 garlic cloves

1-2 Tbs olive oil

4 Tbs nigella seeds

Any spices you like

Filo pastry

Vegetable oil for frying

Micro greens or another garnish

Chop all the vegetables to a fine dice (approx. ¼ inch or less).  Sauté the vegetables in the olive oil until the rutabaga and potatoes are tender.  Transfer to a bowl and mix in the nigella seeds.  Cut a piece of filo pastry into a triangle.  Using a brush moisten the edges of the filo with water.  Place a dollop of the vegetable mixture in a line close to one edge up to but not touching the areas moistened and top with micro greens or garnish.  Begin rolling the filo over the veggies toward the apex of the triangle.  When you reach the mid-point of the triangle fold in the ends of the roll to seal in the veggies and continue rolling to the top.  Repeat until all the filling is used.  In a deep skillet heat approx. 1” of vegetable oil.  When oil is hot, cook the rolls in batches, turning as needed until all sides are golden brown.  Place cooked rolls on paper towel to drain.  When all rolls are cooked serve with salsa or other dipping sauce.


3½ Tbs. salted butter

1 onion, chopped

4½oz., potatoes, diced

3½ cups chicken stock, boiling

9 oz. cabbage leaves, chopped 

¼ to ½ cup light cream 

sea salt and freshly ground black pepper

crumbled chorizo or gremolata (optional)

In a heavy-bottom saucepan, melt the butter. When it foams, add the onions and potatoes and toss them in the butter until well coated. Sprinkle with salt and freshly ground pepper. Cover with a wax paper lid and the lid of the pan and let sweat over gentle heat until soft but not colored, about 10 minutes.  Add the boiling stock and boil until the potatoes are tender.  Add the cabbage and cook, uncovered, until the cabbage is just cooked, 4 to 5 minutes. Keep the lid off to preserve the bright green color. Do not overcook or the vegetables will lose both their fresh flavor and color. Using a blender or food processor, blend the soup until smooth. Season to taste.  Add the cream or creamy milk before serving. Serve on its own or with a sprinkling of crumbled cured Spanish chorizo or gremolata over the top, if desired.