Week #48 (4/12 & 15)

This week your basket contains: Potatoes, winter squash, purple sprouting broccoli, RADISH (half shares only), BABY BOK CHOY, Swiss chard, and salad mix (lettuce, spinach, & endive) (Friday, 4/15’s contents may vary slightly)

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.

Last year we thought we had finally cracked the secret of baby bok choy.  This spring, after our “new” variety was discontinued by all the seed companies we could think of, we aren’t so sure.  We tried a couple of varieties that were utter failures (going to seed almost immediately after transplanting) and used old seed of last year’s variety (always a questionable choice with brassica family crops as they neve do as well with year old seed).  We may also have to play with seeding dates to get it right.  In any case, the old seed did “best” and that is what we have for you today.  You can add them whole to stir fry or chop them with other greens in stir fry or added to soups.  The sauce below is one of my favorites.

THAI PEANUT SAUCE

1/2 cup chunky peanut butter

1/2 cup water
2 tablespoons soy or tamari sauce
1 tablespoon sherry, optional
1 teaspoon lemon juice
1 tablespoon brown sugar

In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. You can heat the peanut butter in the microwave prior to adding other ingredients to “liquefy” it. It blends much easier that way.

You can marinate tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.

If you are looking for a new way to use your winter greens, this basic process for making pesto may just be the thing you are looking for.  It will work with any or all of the greens in your basket including the salad.

WINTER PESTO

5 cups greens

3 cloves garlic

½ cup olive oil

½ cup toasted walnuts

½ cup grated Parmesan cheese

½ tsp. salt

Squeeze the garlic into a food processor; add remaining ingredients except the cheese and process until it becomes a smooth green paste.  Stir in Parmesan, taste and adjust seasonings.  This can be served on pasta, dolloped on toast or used as the base for soup.

This would be a good way to use the pesto from above and your purple sprouting broccoli.

BOW TIES WITH BROCCOLI PESTO

1 lb. broccoli flowerets

2 or 3 cloves garlic

½ c. grated Parmesan

3 Tbsp. olive oil

1 ½ tsp. sesame oil

½ tsp salt

12 oz dried bow tie pasta (farfalle)

1-2 Tbsp. seasoned rice vinegar

1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. From Low-fat Vegetarian Cookbook from Sunset Books 1995.