Week #50 (5/2 & 5)

This week your basket contains: radishes (half shares), raab, watercress (full shares), bok choy, salad mix (lettuce, endive, and arugula), and cooking greens (mustard greens, kale, and collards)

Thank you to everyone who ordered pears.  We hope this is the beginning of a great connection for us all.  We purchased a few extra cans of pears, so if you missed ordering last week you still have a chance to get a can or two.  Just email to order.

This is one of our favorite bok choy recipes:


1 tablespoon Oriental sesame oil
1 tablespoon all-purpose flour
1 teaspoon ground ginger
4 (5 ounce) skinless sea bass or orange roughy fish fillets, no more than 1/2-inch thick
1 tablespoon soy sauce
2 (14-1/2 ounce) cans Oriental broth or chicken broth
1/2 teaspoon hot chili oil (optional)
1 (5 ounce) package curly Chinese noodles
1 small head bok choy
1 (6 ounce) can or 8-ounce jar straw mushrooms, drained (optional)

Preheat oven to 200 degrees. Heat sesame oil in a large deep nonstick skillet over medium-high heat. Meanwhile, combine the flour and ginger on a plate. Dip fish into flour mixture, turning to coat lightly. Cook in hot oil for 3 minutes per side or until fish is opaque. Transfer fish to four dinner plates with raised rims. Drizzle soy sauce over fish and place plates in the oven to keep warm while preparing noodles.   Add broth and, if desired, chili oil to the same skillet. Add noodles, cover, and bring to a boil over high heat. Uncover and stir the noodles to separate them. Reduce heat, cover, and continue to simmer for 3 minutes. Meanwhile, cut bok choy crosswise through stems and leaves into 1/4-inch slices. Stir into noodle mixture and increase heat to high. Stir in mushrooms, if desired. Cook, uncovered, for about 2 minutes or until noodles are tender (bok choy will be crisp-tender). Using a pot holder, remove plates from oven. Spoon noodle mixture alongside fish. Serve with additional soy sauce, if desired.   Makes 4 servings.  Adapted and reprinted from Twenty-Minute Chicken Dishes by Karen A. Levin.

The technique described in the recipe below is a great one to have in your repertoire.  It is highly adaptable and can be used with just about any greens you get throughout the year (including salad mixes!).  Give it a try.


2 cups chopped greens

1/2 onion, chopped

2 medium potatoes, peeled & diced

3 Tbs. butter

2 Tbs. dry sherry

1 quart chicken or vegetable stock

salt & pepper to taste

½ cup cream

fresh nutmeg

In a large heavy bottomed pot, sauté onion in butter until translucent.  Add stock and potatoes and cover. Simmer until potatoes are tender, about 15 minutes.  Pour a cup of the soup into a food processor or blender along with a handful of leaves and blend at high speed.  Repeat until all the soup and greens are blended.  The mixture should be a nice, fresh green.  Return the soup to the saucepan, add sherry, and reheat.  More stock can be added at this time if the soup is too thick.  Stir in cream, heat and correct seasoning.  Add several grinds of fresh nutmeg.   From The Winter Harvest Cookbook by Lane Morgan

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.