Week #46 (3/29 & 4/1)

This week your basket contains: Potatoes, braising leeks, PURPLE SPROUTING BROCCOLI, Tetsukabuto squash, and salad mix (spinach, lettuce, endive, kale, and arugula)

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!

We love it when the purple sprouting broccoli (and raab) really starts producing well.  These are two of our favorite ways to eat it.


1Tbs. olive oil

1 large clove garlic, minced

1 bunch thin broccoli spears

½ cup chicken broth

¼ tsp. salt

¼ tsp. pepper

1/8 tsp. crushed red pepper flakes

4 tsp. lemon juice or 2 lemon wedges

Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown).  Add trimmed broccoli spears and sauté 2 minutes to coat with oil.  Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes.  Stir in lemon juice or serve with lemon wedges.  From Foodday.


1lb purple sprouting broccoli

1 yellow onion

2 Tbs.  olive oil

1 Tbs. lemon juice

grated Parmesan cheese

salt & pepper

Blanch purple sprouting broccoli in salted boiling water for 30 second to 1 minute.  Refresh immediately in ice water that you have prepared ahead of time.  Slice yellow onion into half moons, saute in olive oil until clear (5 minutes over medium heat).  Remove from heat, add refreshed broccoli, mix, season with salt and pepper.  Add fresh lemon juice, mix in Parmesan and serve.  You can add cooked pasta such as penne or orchiette to make into a main course dish.

Roasting brings out the flavor of any root vegetables you have. Either surround a chicken with them to roast, or roast them alone with olive oil (1/4 c. olive oil for a casserole), garlic, rosemary, salt and pepper. Potatoes are ideal for this. Beets should be roasted separately if you don’t want them to color the other veggies.  Allow at least an hour at 350 degrees for most vegetables to soften and turn golden. Leeks should be added 15 minutes after the other veggies.  When you take the veggies out of the oven, they can be tossed with 4-5 Tbs of Balsamic vinegar.  Leftover roasted vegetables can be pureed with some stock and stuffing or bread to make a hearty soup.

The longer potatoes are in storage, the sweeter they get.  That is one reason now is the time for latkes!


4 baking potatoes

1 large yellow onion, peeled and grated

1 Tbsp. fresh lemon juice

4 extra-large eggs

3 Tbsp. unbleached all-purpose flour

Pinch of baking soda

1 tsp. salt

Freshly ground black pepper to taste

Vegetable oil, for frying

Grate the potatoes, using a food processor or fine shredder.  Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper.  Mix well.  Heat 1/8 inch of oil in a nonstick skillet over medium heat.  Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes.  Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes.  (Turn only once).  Drain well on paper towels and serve immediately, plain or with topping.  Makes 1 doz. or 4 servings.  From The 30-Minute Kosher Cook by Judy Zeidler.

RHUBARB is ready! You can add a bunch of at least a pound for $5.