This week your basket contains: radishes, purple sprouting broccoli (full shares), raab, kale, French sorrel (full shares), watercress (half shares), baby bok choy
Many of our subscribers ask us about organically grown fruit. While we grow very little fruit (we aren’t so good with perennials!), we are always looking to make connections with other farmers who grow organic fruit. A few months ago, we made a connection with another farmer who grows organic pears and grapes. The farm Allegre Farms, which also operates as Big Barn Organics, is a 20 Acre farm in Odell Oregon (in the Hood River Valley). We share with them the philosophy of caring for the land we steward and the flora and fauna that coexist on the land with us. While we hope to be able to offer fresh fruit from them later in the year, right now they have ORGANIC BARTLETT PEARS CANNED IN WATER. (canned in The Dalles). This is a great opportunity to savor the past fall’s harvest while we wait for the bounty of this spring and summer. They are offering 28 Oz. cans for $8/each; 3 for $22 or a case of 12 for $84. THERE ARE LESS THAN 2 CASES LEFT, so act now to get in on this deal. Thank you to everyone who has already ordered. We will be getting the pears on Monday, so you need to order by Sunday and will get your pears to you as soon as we can. Just email to order.
Every once in a while, a recipe comes along serendipitously, and such is the case with the recipe below which came to my attention immediately after harvesting radishes Monday morning. This bright, salty-sweet salad makes a lovely side dish for brunch, and it pairs nicely with grilled fish.
RADISH & ORANGE SALAD
3 navel or Cara Cara oranges
Fine or kosher salt
Handful red radishes, cut into thin rounds (1 cup)
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Large handful pitted green or black olives, chopped (approx.. 3/4 cup)
Peel the oranges and cut into 1/2-inch-thick slices. Arrange in an even layer on a platter or on individual plates and sprinkle lightly with salt. Arrange the radishes atop the oranges. Whisk together the vinegar and oil and a pinch or two of salt in a liquid measuring cup, until well incorporated. Spoon it over the salad, then scatter the olives (to taste) on top. From New York Times Cooking.
Recently a subscriber told us that the recipe below was one of her favorites. The basic process it lays out can apply to any green you have on hand including kale, watercress, or sorrel (or any combination thereof).
2 cups coarsely chopped fresh sorrel, ribs removed
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts or pumpkin seeds
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, garlic, parmesan, pine nuts and olive oil. If you are not going to use the pesto right away, transfer the pesto to a jar with a tight fitting lid and refrigerate it, for up to 2 weeks. Makes about 1 cup.
When you are ready to use the pesto simply stir together in a heated serving bowl the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.
GARDEN STARTS are also getting ready. You can purchase them for delivery with your veggies from our online store (PumpkinRidgeGardens.square.site). Right now we have limited quantities of cool weather crops available. We will update our stock as more items are ready, so check back often. 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!
FLOWERS ARE ALSO AVAILABLE. Starting with daffodils and tulips and moving through the spring and summer, Polly with be making beautiful mixed bouquets that can be delivered with your basket for $10. You can order occasionally or as a standing order. Just email to let us know!
RHUBARB is ready! We can send along a bunch (approx.. 1Lb.) for $4. Just email to order.