This week your basket contains: kohlrabi, Asian broccoli and/or European broccoli, lettuce, zucchini, cucumber,  snow peas OR snap peas, spring onions, PARSLEY, and RED, WHITE, & BLUE NEW POTATOES .

HAPPY INDEPENDENCE DAY!  In addition to being a national holiday, it was on July 4^th, 1989, that Polly & I moved to Pumpkin Ridge Gardens (as caretakers).  We have come to mark the day by making potato salad with red, white and blue potatoes, and we always include them in the weekly basket closest to July 4^th. I hope you enjoy them as much as we do!

Now that the Summer is officially here, we would like to remind everyone that they can add delicious mushrooms to their shares anytime with Cloud Cap Mushrooms. Just visit  cloudcapmushrooms.com/pumpkin-ridge-gardens/mushroom-add-on to select the size and mix of mushrooms that you would like. Fill out their form, pick your day and get those wonderful fungi with your next delivery. They asked us to tell you that you can join, cancel, or pause anytime. Just email them if you have any questions at contact@cloudcapmushrooms.com

POTATO SALAD FROM PERIGORD

1 1/2 lbs. potatoes, unpeeled

1 garlic clove, cut

1 onion, sliced

2 Tbsp. chopped sour gherkin

1 Tbsp. capers, drained

1 Tbsp. chopped parsley

2 tsp. chopped chives

1 tsp. chopped tarragon

salt and pepper

2 eggs, hard boiled

3 Tbsp. vinegar

1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).  Adapted from Salads by the editors of Time-Life Books

BROCCOLI WITH TOASTED HAZELNUTS AND PANCETTA

2 Heads broccoli

6 tablespoons olive oil

3 cloves garlic

½ cup toasted hazelnuts, chopped fine

2 tsp. grated lemon zest

1/3 Lb. pancetta or bacon; cooked and crumbled

salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.  From Cold-Weather Cooking by Sarah Lee Chase.

FRIED LEMON AND ZUCCHINI SALAD

1 lb. medium zucchini

Olive oil, about 1/3 cup

2 large thin-skinned lemons

Slice the zucchini on a bias, about 1/3-inch thick.  Sprinkle with 1 tsp. salt and place in a colander.  Let stand for 1 hour.  Rinse well and dry thoroughly.  In a medium-sized skillet, fry small batches quickly in hot shallow oil, turning once, until golden brown.  Drain on paper towels and place in a bowl.  Slice the lemons very thin.  Add to the hot oil and fry, turning once.  The lemons will brown and the oil will thicken into a delicious sauce.  Add the cooked lemons to the zucchini and add some of the lemon oil.  Let marinate one hour at room temperature before serving (add 1 tsp. of minced garlic while marinating if desired).  Sprinkle with salt and pepper.  Delicious served with grilled fish or lamb kebabs.  From Recipes 1-2-3 by Rozanne Gold.