THIS WEEK YOUR BASKET CONTAINS: green elephant garlic, CARROTS, bok choy, salad mix (lettuce & spinach), SPRING ONIONS, and mint.

WELCOME TO OUR 36^TH YEAR OF SUBSCRIPTION FARMING!  We look forward to getting to know you all better over the coming year.   To that end, we have set the date for our first SUBSCRIBER DAY OF THE YEAR.  It will be on Sunday, June 22^nd   from 11:00 to 3:00.  We will contribute pizzas, lead farm tours and host the pot luck lunch.

PORTABELLO MUSHROOMS FILLED WITH BOK CHOY AND MINT

4 medium sized portabello mushrooms
sea salt/ fresh cracked pepper
2 tbsp extra virgin olive oil
2 fresh mozzarella balls, sliced
1 bok choy, chopped
1 tbsp. ginger, sliced
2 tbsp. Balsamic vinegar
1 tbsp. fresh mint, chopped
1 lemon, juiced
½ onion, sliced

Preheat oven to 375 degrees.  Remove the stems of the mushrooms, place on a baking sheet, season, and sprinkle with fresh lemon juice. Place in the oven for approx. 4-5 minutes. Remove and put aside.  In a sauce pan add 1 tbsp. Olive oil, heat, add onion, season, and saute for 2 minutes, add ginger and bok choy and saute an additional minute, add fresh mint  Place the saute in the mushrooms, top with fresh mozzarella and place back in the oven for 5-7 minutes.  Drizzle with balsamic vinegar and serve.

GREEN GARLIC GNOCCHI

5 Tbsp. butter, divided

1 cup green garlic, finely chopped

1/2 tsp. salt, plus more for cooking water

15 oz. whole milk ricotta

3 eggs

1/2 cup flour

In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add green garlic and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add green garlic and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi warm. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.

STIR FRIED BOK CHOY IN GARLIC OIL

3 Tbsp. peanut oil

1 Tsp. salt

1  bok choy

1 green elephant garlic cloves chopped

Heat the wok over a high flame for 1 minute. Add the oil until it is very hot – look for a wisp of smoke. Add the salt, garlic and bok choy. Use enough oil to coat the vegetables thoroughly.  Serves 4.

We continue to harvest Asian broccoli and rotate which baskets they go into on any given week.  As a reminder, all parts (leaves, stems, and buds) are used together.  They are particularly tasty stir fried with garlic and dressed with soy sauce (or included in the recipe above), or in any way you would serve other broccoli types

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.

MIXED FLOWER BOUQUETS ($12) are ready!  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 are ready  .  We will send along a full bag (our plastic produce bags we use) for $4.50; email to order (and be prepared to handle your prickly package!)