This week your basket contains: raab or Asian broccoli, salad mix (lettuce and watercress), spinach, cooking greens (mustard, bok choy, and kale), and CILANTRO OR DILL
NEXT WEEK IS THE FINAL WEEK OF THE 2022-23 YEAR! If you will not be continuing with us, please take a moment to look for any baskets you may have hanging out around the house so that we can pick them up next week. For those of you continuing int the 2023-24 year, we will keep the veggies coming!
This week’s basket is a bit of a “chef’s choice” basket. We could have used the spinach in either the cooking greens or salad mix, but we kept it on its own so you could choose how to use it; with either mix or on its own. Below are some of our favorite recipes that will work well with this week’s basket.
ITALIAN SAUTÉED BROCCOLI WITH GARLIC
1Tbs. olive oil
1 large clove garlic, minced
1 bunch thin broccoli spears
½ cup chicken broth
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. crushed red pepper flakes
4 tsp. lemon juice or 2 lemon wedges
Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown). Add trimmed broccoli spears and sauté 2 minutes to coat with oil. Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes. Stir in lemon juice or serve with lemon wedges. From Foodday.
PASTA SHELLS WITH GREENS
1 -1/2 Lbs mixed greens
4 garlic cloves, minced
1/2 c. olive oil
small pasta shells for 4 people
salt and pepper to taste
6 chopped canned tomatoes
Heat a large pan of water for the pasta. Chop greens finely, discarding any tough stem ends. In a large skillet, heat olive oil and sauté the greens with the garlic stirring often. The greens will reduce in volume. When the greens are soft but still a vibrant green, season with salt and pepper and add the tomatoes. Continue cooking to reduce the juice from the tomatoes. When the pasta has cooked, drain and divide into serving bowls. Top with the mixed greens and tomatoes, then sprinkle on some hard cheese such as asiago, pecorino or parmesan. Serve immediately.
2 lbs. fresh greens
3 cloves garlic, minced
1 Tbsp. lemon or lime juice
3 Tbsp. soy sauce
1/2 tsp. salt
Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately. 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!