Week #38 (2/7 & 10)

This week your basket contains: potatoes, leeks, onions, carrots, mustard greens OR Swiss chard

WE ARE STARTING TO SIGN UP NEW SUBSCRIBERS FOR THE 2023-24 YEAR THAT STARTS AT THE END OF MAY.  If you have friends, neighbors, or family members who might want to have a subscription of their own, please direct them to our web site (PumpkinRidgeGardens.com) for information on our program and instructions for signing up.

Every year we budget for buying in some produce at some point in the year.  Most years that is only the storage potatoes we buy in from Prairie Creek Farm in Joseph Oregon. (We had surveyed our subscribers a number of years ago asking if they would prefer we buy in winter spuds or grow all our own at the cost of not growing sweet corn.  Corn won!).  This year our late carrots and storage onions we disappointing, so we decided to utilize that budget line and source some of these from other Washington & Oregon organic farmers.  We feel good to throw some business their way at the same time getting good produce for you.

One item that has handled the recent cold weather events has been the mustard greens.  Because they are in one of our hoop houses they did not have to be covered with frost protection fabric when the temps. fell into the low 20’s and high teens.  The recipe below is a very popular dish that is perfect for this time of year.  It will work with either mustard or chard.


2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.

Try the recipe below if you are looking for a new way to use your carrots.


1/2 c. dried lentils (red or brown)

1 1/2 c. water

3 carrots, cut into pieces

1/2 c. chopped onion

1/4 c. raisins

2 T butter

1 t salt

3/4 t. curry powder

Combine the lentils and about 1 c of the water in a saucepan, cover and simmer, until the lentils are just cooked. Add the carrots, the rest of the water and all of the other ingredients. Cook until done. Might need to add a bit more water. (The directions for this are actually for a microwave, so I do it on the stove and if the truth be known, I’m not  very good about measuring carefully.)  Adapted from The New Basics Cookbook .


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.