THIS WEEK YOUR BASKET CONTAINS: BABY BOK CHOY, chard, cilantro, leeks, RADISH OR parsnip, purple sprouting broccoli and/or raab, and salad mix (lettuce, claytonia, endive & spinach)

RENEWAL FORMS AND BILLS FOR DEPOSITS ARE IN TODAY’S BASKET.  While we would appreciate your response on the renewal form as soon as possible, deposits are not due until May 15^th.

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

For years we tried to grow “baby” bok choy by manipulating the timing and spacing of “regular” bok choy without success.  Turns out it is an entirely different type of plant (who would have thought?).  Anyways, we’ve hit on a variety and a time slot that works pretty well, and are pleased to have these little beauties for you this week.

BABY BOK CHOY IN OYSTER SAUCE

2 tablespoons oyster sauce

3 tablespoons chicken stock

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch, mixed with

1 tablespoon chicken stock

1 bunch baby bok choy, stalks left whole

In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.  Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.  Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.  Pour oyster sauce over it and serve. Adapted from Food.com.

SWISS CHARD WITH PEANUTS AND CHILES

10 leaves Swiss chard, thick stems removed

2 TBS olive oil

½ onion, chopped

2 tomatoes, chopped

1 clove garlic, minced

1 jalapeno or other hot pepper, minced

½ tsp salt

¼ tsp black pepper

½ cup roasted, salted peanuts, finely chopped

Boil chard in a large pot of water for 10 minutes.  Drain, press out excess water and pat dry.  Puree in food processor.  Add oil to skillet and sauté onion, tomatoes, garlic, chile, salt and pepper for ten minutes over medium heat.  Add pureed chard and chopped peanuts and stir to blend, continue cooking for two minutes then serve.  From Foodday.  Makes 4 servings.

We recently got the following note from a subscriber:

“When we got a really big leek recently, I actually tried making frizzled leeks and they were a big hit.

Clean and slice leeks into thin matchsticks.
Heat an inch of olive oil in a deep pot (to avoid messy splatters)
Cook a few handfuls at a time, stirring occasionally and watch to remove when they get crispy. 
Drain on paper towel. 
Garnish soup, salad and anything else”