Week #52 (5/10 & 13)

This week your basket contains: Potatoes, kohlrabi, radish, kale, DILL, BOK CHOY, green elephant garlic, and lettuce mix

WHILE THIS IS WEEK 52, THE SUBSCRIPTION YEAR CONTINUES THROUGH NEXT WEEK. If you will NOT be continuing with us for the 2022-23 year, please do a double check around your house for any baskets so that you can leave them out for our driver next week. 

One of the more popular partnerships we have with other producers is the Alaskan Salmon Buying Club with Kenai-Red Fish Company.  They are a CSF (Community Supported Fishery) that has the best salmon we know of.  If you order as part of the Pumpkin Ridge Buying Club you get a discount.  Their point person, Allison, says:

We have created a Pumpkin Ridge Salmon Buying Club where all of you can have a chance to stock your freezer full of our wild Alaskan seafood. We are headed up to Homer, AK to begin our 2022 fishing season at the end of June, and this is your chance to reserve your share of this year’s catch. How to order: Place your order HERE. We also want to point out that this Buying Club is not limited to Pumpkin Ridge CSA members. We encourage you to spread the word to friends and family and include them in this offer.  Feel free to contact Allison with any questions allison@kenairedfc.com

You can also find more information and a link to the ordering portal on our website under the blog post tab.

Speaking of salmon, this recipe is delicious.


1 lb. fresh salmon, poached

4 oz. smoked salmon, minced

1 cup mashed potatoes, cooled

¼ cup finely chopped scallions

1/3 cup minced cilantro

2 eggs

salt and pepper

½ cup unseasoned bread crumbs

2 pint tomatillos

1 onion, coarsely chopped

1 jalapeno chile, seeded and chopped

2 Tbsp. freshly squeezed lime juice

¼ cup extra virgin olive oil

Flake poached salmon into a bowl and mix with the smoked salmon, potatoes, scallions, 2 Tbsp. of the cilantro, and the eggs.  Season with salt and pepper.  Shape into 16 cakes each 3 inches in diameter and ½ inch thick.  Coat evenly with bread crumbs.  Cover and chill for an hour.  Meanwhile prepare the salsa: combine the remaining cilantro with the tomatillos, onion, chile, and lime juice in a food processor and pulse until finely chopped, not pureed.  Transfer to serving dish and set aside.  Cook salmon cakes by heating oil in a skillet over medium heat.  Fry cakes, turning once, for about 8 minutes a side, until golden brown.  You can also broil the salmon cakes until browning and heated through.  Serve immediately with salsa.  From The Great Potato Book by Florence Fabricant.

Bok choy is a lovely spring green.  It is very versatile and suitable for just about any greens recipe.  This sauce can also be repurposed for other dishes.


1/2 cup cashews, roasted
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. ginger, minced
7 dashes Tabasco sauce
2 Tbsp. basil, finely chopped
2 Tbsp. mint, finely chopped
1 1/2 lb. bok choy, washed and dried
1/3 cup peanut oil

Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 – 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately.   Serves 4

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

TULIPS HAVE FINISHED FOR THE YEAR, but we will have gorgeous mixed bouquets (approx. 25 stems) soon for $10 each.  Just email to order one time or standing order.