KENAI-RED BUYING CLUB

First off, we want to thank Polly and James for spreading the wild salmon word and reaching out to all of you who may be interested in joining our Kenai-Red Fish Company community.  We first brought our Community Supported Fishery (CSF) to Portland 6 years ago. Each year we have grown and been able to reach more individuals and families like you, thanks to wonderful kindred spirits like Pumpkin Ridge Gardens. We cannot wait to stock your freezers with delicious, wild salmon.

Kenai-Red Fish Company is a Community Supported Fishery that proudly delivers high quality, long lasting, sustainable wild Alaskan sockeye and coho salmon shares to households around the Portland area. Our fishing grounds is the Cook Inlet out of Homer, AK. By purchasing a share from us, your next salmon dinner is direct from the boat to your table.

Our vision is to bring our salmon to the tables of those who care about:

  • a direct relationship with their fisherman
  • healthy eating
  • sustainable fishery practices
  • support of a family owned small scale business
  • the origin’s and handling of what they eat

In addition to the above, jump to our website to learn more HERE.

We have created a Pumpkin Ridge Gardens Buying Club where all of you have a chance to reserve a share of this years catch of wild Alaskan coho and sockeye salmon.

HOW TO ORDER: Order through this google form: CLICK HERE TO ORDER

ORDER OPTIONS: The minimum order is 6 lbs which can be increased in 6 lb increments. Our salmon is all portioned into 12 oz packages that are flash frozen and vacuum sealed. We have sockeye and coho available as well as smoked salmon

PRICE: Sockeye and coho price is anticipated at $12.60/lb*. Smoked salmon price is anticipated at $20.00/lb*.

HOW TO PAY: We will send you an invoice via email and you pay directly there. Very easy! Due to COVID-19, we will not send this invoice out until we are certain that the fishing season will open as expected.

PICK UP OPTIONS: Due to COVID-19, our pick up options are not confirmed. We have many ideas in the works and will update you as soon as we have more info.

We also want to point out that this Buying Club is not limited to Pumpkin Ridge CSA members. We encourage you to spread the word to friends and family and include them in this offer!

Feel free to contact Allison with any questions – allison.kenaired@gmail.com

Thank you for taking the time to consider- we truly do appreciate you all!

Allison & Clint Benson

*PLEASE NOTE: Final share pricing is subject to market pricing and to be determined by end of July 2020.  To better understand how CSF Shares work, click here.

Week #50 (5/5 & 8)

This week your basket contains: salad mix (lettuce, spinach, arugula, and endive), BEET THINNINGS, cooking greens (kale and mustard greens), green garlic, and Purple Sprouting Broccoli or Chinese broccoli.

This week is kind of an in-between week. We are anxiously awaiting kohlrabi, new potatoes and peas in the next few weeks. The greens continue to produce copiously and the salad mix is delicious and tender. This is the first harvest of Red Russian kale that was planted between the overwintered endive in March. It is tender enough to eat raw. The kale and the mustard greens could be made into a greens pesto (the mustard gives it some bite).

EASY PESTO

2 cups greens

½ cup nuts (almonds, walnuts, filberts or pine nuts)

½ cup Parmesan cheese, grated

1 tsp. salt

2 cloves garlic

½ cup olive oil

Place all ingredients except oil in a food processor.  As it processes, slowly add the oil.  Continue to process until smooth. Serve over pasta or as a dip.

One of our subscribers, thecrunchyginger.com, featured this recipe on her blog about using spring greens. It’s a perfect Cinco de Mayo meal!

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.

 The thinnings in your basket are from beets sown in a hoop house in early February. Beet seeds are compound seeds, so no matter how thinly you sow them, you will have multiple sprouts in each location. These thinnings have tender greens and small roots with a distinct beet flavor. They are delicious in the following recipe:

 SAUTÉED BEET GREENS WITH WASABI AND GINGER

1 bunch beet thinnings

1 small onion, chopped

1 green garlic, chopped

1 small cauliflower or broccoli raab

½ tsp. wasabi paste

1 Tbs. pickled ginger, chopped

2 Tbs. toasted sesame oil

Salt to taste

Heat the sesame oil in a large frying pan.  Add the onion, garlic, and wasabi paste and sauté until the onion is translucent.  Add the chopped beet thinnings, cauliflower or raab, and pickled ginger.  Continue cooking until the beets and cauliflower/raab is tender.  Add salt to taste.  Divide onto plates and top with soft poached eggs and serve with a slice of toast to absorb the yolk and juices.

Vegetable starts should be making their way to you slowly. If you haven’t yet received your full plant order, don’t fret. Many of the warm weather crops are still sizing up. We sent along some little starts that may need some TLC before being planted, but mostly we are waiting for a little more growth in the greenhouses.

Deposits are due by 5/15. We really need to know your plans for the new subscription year if you have not already told us. We are starting to create our routes.

RHUBARB is ready. We’ll send along approx. 1 Lb. for $3.  Just email to order.