Modified Double Celery Turkey Salad

Thanks to one of our subscribers for the following new version of a recipe we’ve given.  She describes this as “a winter tonic!”



¼ head crushed garlic

olive oil

toasted sesame oil

soy sauce

rice vinegar

black pepper


1 grated celeriac

few stalks minced celery

2-3 grated carrots

1 lb. cooked turkey

1 roasted beet, diced

Saute garlic in olive oil briefly, just so that it is not raw.  Whisk garlic together with other dressing ingredients to taste.  To roast the beet, wash,  wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pieced with a fork.  Allow to cool, then rub off the skin with your thumb.  Dice or shred the turkey.  Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.

Week #52 5/24 & 27

This week your basket contains: spinach, green garlic, lettuce, kohlrabi or Asian broccoli, snap peas, BABY NEW POTATOES, and CILANTRO

This is the final week of the subscription year.  Thank you all for your patronage and support throughout the past year. For those who will not be with us for next year, we will miss you.  Remember, though, you are welcome here on the farm any time.  Now, on to year #27!

The first new potatoes of the year are always a treat.  The tubers have not finished growing, their skins are not set, and starches have not been formed in the flesh as they are in mature potatoes.  The sooner you eat them, the better they are.


Last night Polly roasted new potatoes in a very simple way.  While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil.  She poured in 2 –3 Tbs. of olive oil then placed thinly sliced new potatoes on the improvised tray.  She sprinkled them with salt, pepper, chopped green garlic and cilantro (mint would also work).  We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking.  When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center.  Yum!  This could also be done in the oven (350 degress).  When the potatoes are almost done, open the packets and place them under the broiler for a few minutes to brown the potatoes.


1 bunch fresh spinach

salt and freshly ground pepper

1 lb. ricotta cheese

1-2 tbs. fresh dill (optional)

3-4 scallions, finely minced

1/2 cup finely minced water chestnuts

5 to 6 healthy radishes, minced

Stem the spinach, clean and dry thoroughly (a salad spinner works fine, followed by paper towel).  Mince finely (a few whirls in the food processor with the steel blade works perfectly).  Place ricotta in a medium-large bowl.  Use a wire whisk or wooden spoon to beat it until quite smooth.  Stir in the spinach and all other ingredients, including the optional dill (or save as a garnish) and minced water chestnuts.  Cover tightly and chill until very cold.  Serve with chips, raw vegetables, or good crackers.  From Molly Katzen’s Still Life with Menu Cookbook.


16 lettuce leaves

1 pound lean ground beef

1 tablespoon cooking oil

1 large onion, chopped

1 green garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced pickled ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

1 bunch cilantro, chopped

2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Our strawberries are producing well, but the season won’t last long!  The variety is Shuksan, a large, very sweet berry that one old time berry grower we know calls “the Cadillac of strawberries”.  Email your order now, and we will send them along as soon as we can ($3/pint or $30/ flat of 12 pints).

Week #49 5/3 & 6

This week your basket contains: Purple Majesty potatoes, turnips (full shares), radishes, lettuce mix, BOK CHOY, KOHLRABI (half shares), Swiss chard, Asian broccoli (full shares).

Thank you to everyone who has let us know their renewal plans for the coming year.  If you have not returned your renewal for to us yet, please do so this week.  Deposits and/or full payments are due May 15th .  If you wish to change from paying in full in advance to monthly installments, simply send in the appropriate deposit ($170 for half shares; $250 for full shares).

This warmer than ususal spring has brought with it a large cohort of cabbage family pests whose favorite thing in the world is to eat tunnels into the roots of turnips.  We’ve worked to give you the least damaged roots, but also wanted to give you plenty of turnip greens that are so tasty.  You can fill out this recipe by adding potatoes to the called for turnip roots  which will mellow the flaor and turn the dish purple!


7 ounces small turnips, peeled and finely chopped

1 pound frozen chopped spinach or other greens

1/2 teaspoon paprika

1 tablespoon olive oil

2 tablespoons grated ginger

1 onion, finely chopped

1 1/2 tablespoons lemon juice

Bring 1/2 cup water to a boil.  Add the turnips.  Cook 1 – 2 minutes. Add the spinach and paprika.  Cook 2 – 3 minutes or until all the water has evaporated. Mash the mixture to the best of your ability and remove from heat. Heat the oil in a second saucepan over low heat. Add the ginger and onion and cook 2 – 3 minutes.  Add the vegetables from the first saucepan.  Mix well and toss until everything is well seasoned.  Serve with the lemon juice.

The kohlrabi (those purple and/or green sputnik looking things) are tender, sweet and very similar to broccoli stems.  They need to be peeled and can be used in stir-fries, sliced like carrot sticks or grated raw in green salads.  If you’ve never tried them before, eat them raw and fresh for the best flavor.  They can also be used in any recipe calling for turnip for a milder flavor.  The leaves are also edible (like kale), though you should remove the center rib first.


1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes)  Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley


6 cups water

1/2 pound dry white beans or small limas

2 1/2 pounds Swiss chard, stems removed

1/4 cup olive oil

1 small onion, coarsely chopped

6 to 8 tomatoes, coarsely chopped

3 medium cloves garlic, chopped

1 teaspoon fresh basil, chopped

1/2 teaspoon fresh thyme or 1/4 teaspoon dried

salt and pepper

Bring water to boil in a saucepan, add beans, and boil 2 minutes.  Remove from heat and let stand 1 hour.  Return to boil, reduce heat, and simmer until beans are tender, about 1 1/2 hours.  Drain.  Wash chard, shake off extra water, and cook in a large saucepan over high heat until wilted, 3 to 4 minutes.  Stir frequently so it doesn’t scorch.  Drain well, squeeze dry, and chop coarsely.  Heat olive oil in heavy skillet over medium heat.  Add onion and sauté until softened.  Stir in beans, chard, tomatoes, garlic, basil, and thyme.  Add salt and pepper to taste.  Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.  Adjust seasoning and serve.  SERVES 6.  From Winter Harvest Cookbook by Lane Morgan.


2 cups plain yogurt

6-8 radishes sliced

1Tbs. fresh lime juice

1 clove minced garlic

1 Tbs. minced green onion or shallot

½  tsp. cumin


In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy dishes.

.We’ve included a list of available garden starts in your basket this week.  Most starts will be ready for delivery at the best time for planting them out (approx. mid-May).  Email your order or return your marked up sheet next week.

November 2015 – January 2016 Delivery Schedule


11/24 Thanksgiving double basket

12/1 No delivery

12/8 Normal delivery

12/15 Normal delivery

12/22 Holiday double basket

12/29 No delivery

1/5/16 No delivery

1/12/16 forward: Normal deliveries


11/20 Thanksgiving double basket

11/27 No delivery

12/4 Normal delivery

12/11 Normal delivery

12/18 Holiday double basket

12/25 No delivery

1/1/16 No delivery

1/08/16 forward: Normal deliveries