THIS WEEK YOUR BASKET CONTAINS: Purple Sprouting Broccoli, arugula, green elephant garlic. radishes, TURNIPS, bok choy, and salad mix (lettuce, spinach, and endive)

IF YOU HAVE NOT LET US KNOW YOUR RENEWAL PLANS FOR THE 2025-26 YEAR,PLEASE DO SO ASAP! There are several people who have sent us deposit check that we will not be able to confirm a space for until we hear from all  of you.  Thank you .

IT IS TIME TO ORDER GARDENS STARTS!  You can order from our full lineup of vegetable, herb and flower starts  from our website PUMPKINRIDGEGARDENS.SQUARE.SITE.

The recent warm weather has PUT AN END TO THE TULIPS (we apologize if you wanted a bouquet and didn’t get one.  However, MIXED FLOWER BOUQUETS ($12) will be ready soon.  Email to order (either standing order or one time)

RHUBARB is also ready!  We can add a bunch (approximately 1 Lb.) to your basket for $4.  Email to order

STINGING NETTLES, a springtime treat (IYKYK), is ready  .  We will send along a full bag (our plastic produce bags we use) for $4.50 just email to order (and be prepared to handle your prickly package!)

The recipes below are perfect for the bok choy, turnip greens, and green garlic.  You could also bulk up either dish by adding the turnips themselves.

GARLICKY BRAISED GREENS

3 Tbs. olive oil

1 onion, chopped

5 minced garlic cloves

1/8 tsp. red pepper flakes

1 cup chicken broth

1 cup water

Salt and pepper

2 Lbs. greens, stemmed

2 tsp. lemon juice

Heat 2 Tbs. oil in Dutch oven until shimmering. Add onion and cook until lightly browned.  Stir in garlic and pepper flakes and cook until fragrant (30 sec).  Stir in broth, water, and ½ tsp. salt.  Bring to a simmer.  Stir in chopped greens a handful at a time and cook until they start to wilt.  Cover, reduce heat and simmer until greens are tender (25-35 minutes).  Uncover and increase heat to medium high.  Cook, stirring occasionally, until bottom of pot is almost dry, and the greens start to sizzle.  Take off heat.  Stir in lemon juice and 1 Tbs. oil.   Season with salt, pepper, and extra lemon juice to taste.  Adapted from Vegetables Illustrated by America’s Test Kitchen

SMOKY MUSTARD GREENS SOUP

½ lb. sweet Italian sausage

¼ lb. smoky Canadian bacon, diced

2 cups diced onions (or leeks)

2 garlic cloves, minced

2 cups thick tomato puree

4 cups chicken broth

8 cups finely chopped mustard greens

salt and pepper

Remove the casings and brown the sausage, breaking it up with a spoon.  Remove the sausage from the pan and drain off all but 1 Tbs. of fat (if using chicken sausage, you may need to add some olive oil).  Sauté the bacon, onions, and garlic in the fat until the onions are limp, about 5 minutes.  Add the tomato puree, chicken broth, and sausage.  Simmer the soup for 10 minutes.  Add the chopped mustard greens and simmer the soup long enough to wilt the greens; they should be bright green and tender in about 3-5 minutes.  Season to taste with salt and pepper.  Serve hot.  Serves 6. From Joy of Gardening Cookbook by Janet Ballantyne.

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.