Week #2, 2020

  • Lettuce- hello spring salad! This is Kiribati and Rutali from Osborne Seeds in Washington State. Plus a little Salanova from Johnnys seeds in Maine
  • Leeks (the last of the overwintered variety)
  • Mixed Mustard 
  • Spinach
  • Kale
  • Chard or beet greens
  • Parsley or cilantro or dill
  • Radishes
  • Shallots (use like onions, to take the bite out soak in red wine vinegar for 15 minutes)
  • Chinese broccoli or rabe (see recipe and description below)

Ok, this is the week for salad! Here are my favorite salad dressing recipes and favorite kale salad. Please feel free to modify what goes in the salad with what you have. If you did not make KUKU last week, then make it this week, just know that you need to cook it for about 40 minutes not 20 like the recipe suggests.

I know not everyone will get the Chinese Broccoli this week, but trust us, it is coming. It is one of our favorite veggies and it is our specialty crop. This broccoli is different, it is tender and crunchy and you eat the whole stock we send, leaves and all. Once it starts it keeps on providing for about 6 weeks so get ready to enjoy something special. For the other group you are getting rabe and the end of the purple sprouting broccoli.

We are seeing rapid turnover at the farm. The hoop houses that provided so much bounty this winter and early spring are exploding into flowers. We are racing to transplant tomatoes into the gaps while hoping that we can once again grow beets and carrots. These root crops have been so hard for us to grow, due to pests and birds eating the new sprouts. We have lost two beds of carrots and at least one of beets. We keep on trying, but honestly I am about ready to throw in the towel on carrots.

The peppers are all transplanted into 4 inch pots, almost in suspended animation we wait for them to chunk up so we can put them out into our new 120 foot caterpillar tunnel. We did manage to get 4 beds of potatoes in the ground plus 4 beds of standard broccoli. The cabbage is all transplanted just in time for yesterday’s rain. With the forecast looking good for the upcoming 10 days I will hope to get our onions, shallots and leeks in the ground as well. For any of you that have helped transplant alliums (onion family) you know this is a labor of love. The onion transplants are like blades of grass and there are 30 flats of them.

Covid 19 looms and clouds our lives but we hope that having farm fresh vegetables, grass fed beef and free range eggs helps nourish your body and give you hope for the future. We will continue to work hard to grow your food and keep you as safe as possible in a changing world. Tonight we will toast to you, our community, and wish you all health, love and connection.

Here are my recipes for this week – buen provecho!

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

* can use Bragg’s – a low sodium substitute for soy sauce

1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated. Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing. 

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!

Spinach, Radish Slaw with Crispy Chiles and Pepitas

2 tablespoons Sherry wine vinegar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

6 dried Anaheim or dried New Mexico chiles,* stemmed

Canola oil

2/3 cup shelled raw pepitas (pumpkin seeds)

4 9-ounce bags spinach leaves (not baby spinach)

2 10-ounce bunches large red radishes, trimmed

4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit

December 2008

by Tori Ritchie

Middle Eastern Radish and Beet salad in Scallion Vinaigrette

Fresh From The Garden, Perla Meyers

3 tablespoons olive oil

2 T red wine vinegar

4 T finely minced scallions

1 ½ cup plain yogurt

salt and freshly ground pepper

1 ½ pounds cooked beets, peeled and cut into ¼ inch cubes

2 ½ cups thinly sliced radishes

  1. In a large serving bowl, combine the oil, vinegar, scallions and yogurt.  Season with salt and pepper and whisk until blended. Add the beets and radishes and fold gently.  Cover and refrigerate over night.
  2. The next day, bring the salad back to room temperature.  Correct seasoning and serve as an accompaniment to grilled slamon or chicken or sauteed veal.


2 tablespoons cider vinegar

1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)

1/4 teaspoon black pepper

3/4 teaspoon salt

5 tablespoons olive oil

1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces

2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)

3 oz crumbled feta (1/2 cup)

1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.


September 2003

LYN— I make this almost weekly—we love it and works so well w/winter veggie share…

Provençal Greens Soup 


Time: About 45 minutes

Yield: 4 servings



2 tablespoons extra-virgin olive oil

2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels

4 garlic cloves, sliced

Kosher salt

6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

Black pepper, to taste

2 large eggs

4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan, for serving (optional)

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