This week your basket contains: Potatoes, braising leeks, purple sprouting broccoli, raab or cauliflower, RADISH (full shares only), MUSTARD GREENS, and cooking greens mix (bok choy, kale, and collards)

GARDEN STARTS are also getting ready.  You can purchase them for delivery with your veggies from our online store (PumpkinRidgeGardens.square.site WE HAVE AN EVER-EXPANDING LIST OF PLANTS, SO CHECK BACK REGULARLY FOR NEW ITEMS AS THE GET READY.  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!

RHUBARB is ready!  We can deliver a bunch (approx. 1 lb.) for $5.00.  Just email to order.

The purple sprouting broccoli is rubber banded and the raab is twit tied.  While they are practically the same, the broccoli has a distinct broccoli flavor while the raab will have hints of the crop it came from (see if you can guess!).  Use either one or both in this recipe, or add them to the greens to add body to your dish.

GINGER DRESSED PURPLE BROCCOLI

½ inch chunk fresh ginger

1 clove garlic

3 Tbs. soy sauce

A squeeze of lemon

2 Tbs. Olive oil

½ Lb. Purple Sprouting Broccoli

Mince peeled ginger and garlic.  Mix remaining ingredients with ginger and garlic, drizzle over steamed broccoli and toss.

The recipe below is perfect for the mustard greens.  You could add raab or purple sprouting broccoli if you wanted to.

SMOKY MUSTARD GREENS SOUP

½ lb. sweet Italian sausage

¼ lb. smoky Canadian bacon, diced

2 cups diced onions (or leeks)

2 garlic cloves, minced

2 cups thick tomato puree

4 cups chicken broth

8 cups finely chopped mustard greens

salt and pepper

Remove the casings and brown the sausage, breaking it up with a spoon.  Remove the sausage from the pan and drain off all but 1 Tbs. of fat (if using chicken sausage, you may need to add some olive oil).  Sauté the bacon, onions, and garlic in the fat until the onions are limp, about 5 minutes.  Add the tomato puree, chicken broth, and sausage.  Simmer the soup for 10 minutes.  Add the chopped mustard greens and simmer the soup long enough to wilt the greens; they should be bright green and tender in about 3-5 minutes.  Season to taste with salt and pepper.  Serve hot.  Serves 6. From Joy of Gardening Cookbook by Janet Ballantyne.

If you got a cauliflower (we are keeping track and everyone will eventually get one) this would be a great way to use it with your broccoli.

DEEP-DISH HAZELNUT VEGETABLE PIE

3/4 c. cauliflower

3/4 c. broccoli

2 c. chopped fresh or frozen spinach

1 small onion, chopped

1 or 2 cloves garlic, chopped

3/4 c. grated Cheddar

1 c. coarsely chopped hazelnuts

1 1/2 c. milk

1 c. biscuit mix

3 eggs

salt and pepper

Preheat oven to 400 degrees. Cut broccoli and cauliflower into small florets and steam until almost tender. Drain and mix with spinach, onion, garlic, and Cheddar cheese. Spoon mixture into well-greased 10-inch pie pan or baking dish. Top with hazelnuts. Beat together milk, biscuit mix, eggs, salt and pepper. Pour over hazelnuts and vegetables and bake 35 to 40 minutes. Serves 6. From the Winter Harvest Cookbook by Lane Morgan.