Week #39 (2/14 & 17)

This week your basket contains: potatoes, Delicata squash, onions, golden beets, braising mix (collards and cabbage), and MICROGREENS

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.

Microgreens were a big hit last year, so we are planning on doing more this year.  The pots can sit on your window sill until you are ready to use them, then just clip above the soil level.  These tasty sprouts can be used on sandwiches, salads, as garnish on crackers and cheese, or can be sprinkled on cooked dishes like stir fry or soup.  If you choose not eat them you can even plant them out in your garden!  This week’s greens are a mild radish mix.  We will be having cilantro sprouts soon.  If you prefer to NOT get cilantro, let us know and we will do our best to substitute for you.

When we have golden beets the recipe below is one of the first things we think of.  We like to serve this on top of a filet of mackerel or trout.


1 medium golden beetroot (100g in total)

1 medium orange

1 small lemon, halved width ways

30g pitted Kalamata olives, quartered lengthways

½ small red onion, finely chopped (40g in total)

15g chopped flat-leaf parsley

½ tsp coriander seeds, toasted and crushed

¾ tsp cumin seeds, toasted and crushed

½ tsp sweet paprika

½ tsp chilli flakes

1 tbsp hazelnut or walnut oil


Boil the beetroot in plenty of water for about 20 minutes (they may take much longer, depending on the variety), until a skewer goes in smoothly. Drain and, when cool enough to handle, peel, then cut into 5mm dice and place in a bowl.  Peel the orange and one lemon half, making sure you remove all the outer pith, then cut them into quarters.  Remove the middle pith and any seeds, and cut the flesh into 5mm dice. Add to the beetroot bowl, along with the olives, red onion and parsley. In a separate bowl, mix the spices, the juice of the remaining lemon half and the nut oil. Pour this on to the beetroot and orange mix, stir and season with salt to taste. It’s best to let the salsa to stand at room temperature for at least 10 minutes, to allow the flavours to mingle.  From Jerusalem by Yotam Ottolenghi

The recipe below works well with just about any winter squash.  We like it with Delicatas.


2 eggs, beaten lightly

1/4 cup milk

2 teaspoons honey

3/4 cup yellow cornmeal

1 1/2 cups fine fresh bread crumbs

Salt and freshly ground black pepper

2 small squash, sliced crosswise into 1/2-inch-thick rounds and seeded

3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings. From Gourmet magazine, November 1985

This week’s braising greens lend themselves best to long cooking (think southern mixed greens, minestrone soup, etc).  A subscriber sent along a great recipe that is too long for our note, but can be found at this web site:Smittenkitchen.com/2020/07/collard-greens-with-cornmeal-dumplings/#   We have added the recipe to our recipe database on our web site under the collards tab.