THIS WEEK YOUR BASKET CONTAINS: leeks, potatoes, cooking greens (mustard greens & endive), parsnips, , PURPLE SPROUTING BROCCOLI OR RAAB, cilantro OR parsley, and salad mix (lettuce & spinach)

When you use your raab or  purple sprouting broccoli, remember that all parts, stems, leaves and buds, are used together. We’ve also started harvesting the first overwintering cauliflowers which we will be handing out as we can. 

With the onset of spring weather, many of you will be planting your gardens soon (if you haven’t started already).  We can help fill your beds with GARDEN STARTS FROM OUR WEBSITE; PumpkinRidgeGardens.Square.site When you order, make sure you say in comments that you would like your starts delivered with your veggies.  Also, to make your shopping easier, on the left side of the site click on “Availability” then click “in stock” to see only those items currently available.  Remember to check back often as we update stock frequently.

OTHER SPRING ITEMS ARE NOW AVAILABLE: RHUBARB bunches can be added to your basket ($4 for approx. 1lb) and STINGING NETTLES can be added by request only (free of charge) much like we do with hot peppers.  Stinging nettle are highly nutritious wild green that, as the name indicates, can be tricky to handle, but many people love (the sting is removed by cooking).  As always, just email to order.

WE HAVE STARTED TAKING DEPOSITS FROM NEW SUBSCRIBERS FOR THE 2024-25 YEAR.  Thank you to those of you who have recommended us. If you have friends or neighbors who may want to subscribe, please have them go to our website for the details. 

TULIP AND DAFFODIL BOUQUETS ARE READY! Polly will make you a gorgeous bunch for only $10.  Email to order.

AFRICAN PINEAPPLE PEANUT STEW

1 cup chopped onion

2 garlic cloves, pressed or minced

1 Tbs. vegetable oil

4 cups chopped greens

2 cups un-drained crushed, canned pineapple (1 20 oz. can)

1/2 cup chunky peanut butter

1 Tbs Tabasco sauce

1/2 cup chopped cilantro or parsley

salt

chopped scallions

In a covered sauce pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.  While the onions sauté, wash the greens, removing and discarding any large stems.  Slice the greens crosswise into 1 inch wide slices.   Add the pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring occasionally until the greens are tender.  Stir in the peanut butter, Tabasco and cilantro.  Simmer for 5 more minutes.  Add salt to taste and serve garnished with chopped scallions.

GINGER DRESSED PURPLE BROCCOLI

½ inch chunk fresh ginger

1 clove garlic

3 Tbs. soy sauce

A squeeze of lemon

2 Tbs. Olive oil

½ Lb. Purple Sprouting Broccoli

Mince peeled ginger and garlic.  Mix remaining ingredients with ginger and garlic, drizzle over steamed broccoli and toss.

We ran across the recipe below on Instagram (@wellspentmarket).  Well Spent Market is a local grocery with lots of local and delicious foods to up your pantry game.

ANCHOVY AND CAPER DRESSING

6 anchovies

1 Tbs. capers

2 Tbs. red wine vinegar

1/3 cup olive oil

3 cloves garlic

Warm the olive oil in a skillet.  Add the anchovies and garlic.  Cook until the garlic is fragrant, and the anchovies become a paste.  Remove from heat and add the capers and vinegar.  Whisk to emulsify the taste and adjust for salt.