This week your basket contains: Potatoes, leeks, winter squash, BOK CHOY, and cooking greens (collards, mustard greens, and/or Swiss chard)

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!

If you get mushrooms from Cloudcap delivered with your veggies, the recipe below is a great way to use them.  If you don’t, perhaps you should think about doing so.  See https://cloudcapmushrooms.com (we love their mushrooms!).  In any case, this is a great recipe for bok choy.

HOT AND SOUR CHICKEN STEW

1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons light soy sauce
3 to 4 ounces fresh shiitake mushrooms
2 tablespoons peanut or vegetable oil
2 cloves garlic, minced
1/2 to 1 teaspoon crushed red pepper flakes, as desired
1 can (14 1/2 ounces) chicken broth
2 tablespoons rice wine vinegar
2 teaspoons Oriental sesame oil
1 1/2 tablespoons cornstarch
3 tablespoons cold water
2 cups sliced bok choy or Napa cabbage
1/4 cup thinly sliced green onions with tops

Sprinkle chicken with soy sauce and set aside. Discard stems from mushrooms. Slice caps in half and set aside.

Heat peanut oil in a large saucepan over medium-high heat. Add chicken mixture, garlic and pepper flakes. Cook, stirring constantly, for 2 minutes. Add broth, vinegar, sesame oil and reserved mushroom caps and bring to a boil. Simmer uncovered until chicken is cooked through, about 2 minutes.  In a small bowl, combine cornstarch with cold water and stir into stew. Cook, stirring frequently, until sauce has thickened. Stir in bok choy and green onions; heat through.  Makes 4 servings.  Reprinted from Twenty Minute Chicken Dishes Copyright 1991 by Karen A. Levin

We are very happy to still have winter squash for you.  The variety this week is Carnival.  We baked one last night and it was great.  The skin is a bit harder than some other squash like Delicata, but that helps it keep better so it is worth the extra work to peel it.  The recipe below is a fun way to use any winter squash.

SQUASH AND BLACK-EYED PEA COCONUT CURRY

2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.