Week #4 (6/14 & 17)

This week your basket contains: green elephant garlic, spinach, snow pears or snap peas, lettuce, kohlrabi, broccoli or Asian broccoli, BOK CHOY, and dill.

Another week with great greens!  As we approach the summer solstice many spring crops that have been loving this weather (even if we haven’t been) are starting to make flowers.  This is most true for this week’s spinach.  They really don’t affect the flavor, but should be snipped out before use.

Bok choy is very versatile, but it is probably best known for its use in spring rolls.  We love this version.


2 Tbs. dry mustard

2 slices ginger plus 1 Tbs. minced


4 c. thinly sliced bok choy

1 bunch scallions, including greens

1 c. broccoli florets, cut into small pieces

1 10-ounce package extra-firm tofu, diced

1 Tbs. minced garlic

2 tsp. dark sesame oil

1 tsp. sugar

½ tsp. rice wine vinegar

12 egg roll wrappers

12 cilantro sprigs

Peanut oil for frying

Mix the mustard with 3 Tbs. water and set aside.  Heat 2 quarts of water with the sliced ginger and one Tbs. salt.  When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes.  The water will not return to a boil.  Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry.  Combine them with the tofu, minced ginger and garlic.  Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt.  Toss well, and taste the mixture to be sure it’s seasoned sufficiently.

Lay one egg roll wrapper on the counter at a diagonal with a corner facing you.  Heap 3 Tbs. of the filling crosswise near the base.  Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap.  Repeat, using the rest of the filling.  Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook.  To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll.  Add 2 egg rolls and fry until golden, about 2 minutes.  Turn and fry the second side, then remove to paper toweling to drain.  Continue frying the rest.  Serve hot with the mustard sauce.  From Vegetarian Cooking for Everyone by Deborah Madison.

I love raw kohlrabi, and this recipe is a good one.  You can substitute dill for the cilantro if you want.


1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes)  Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley

We are planning a SUBSCRIBER DAY POTLUCK ON THE FARM SUNDAY, JULY 10TH.  We will be firing up the pizza oven, giving farm tours, and hanging out with you and other subscribers.  More details will be in future notes.

FLOWER BOUQUETS AND VEGETABLE STARTS ARE AVAILABLE for delivery with your veggies.  Email to order flowers.  Garden starts can be purchased at PumpkinRidgeGardens.square.site.