- Lettuce (2 heads)
- Spinach (cute new variety with red stems)
- Kale
- Shallots
- Turnips or Chinese broccoli or elephant garlic scapes
- Bok Choi or mizuna
- Carrots or beets (what?? Finally the best looking carrot bed we have had in years)
This week we got all of the onions and all of the leeks planted. It feels like a great move forward on the farm. We have many beds turned over from early spring or late winter crops and planted with some of the summer favorites. The zucchini is growing, many tomatoes are in the ground and we are waiting for peppers to size up. The white crown sparrows have finally found other leaves to eat and have left our lettuce alone. Juvencio is busy trying to get water on all of the plants as we look towards a very warm week. We use almost exclusively, drip irrigation, but have to water in by hand every transplant. Each zone Has to go on at a different timer, so that our well can support the watering of the entire farm. It feels like irrigation is a whole separate job. Weeding is the next challenge and is starting in earnest.
Wishing everyone a very happy Mother’s Day. I always look forward to a nic brunch to celebrate the moms in our family. I will be up early getting bouquets ready for subscribers, send me a text if you want one set aside with your name on it! We sold out at the farmers market within the first hour which felt great, we have not had such good sales in quite a long time – probably just the mothers day rush. I do have a lot of lilacs which are short lived but smell amazing. If you want a bouquet, text me and I will make you one.
I hope it cools off enough to transplant the tomatoes and more cucumbers and my popcorn. I am so excited about growing popcorn to share with people who join the winter share. If you have never had fresh popcorn it is the best! I usually use my corn in my wreaths but this year I popped a lot of it. I have decided to grow it as an item to give subscribers in November or December along with some very special dry farmed tomatoes. Fingers crossed that this plan works out. At the very least it will be beautiful.
The Beaverton Farmers market was hopping today! Veggie starts just flew off the shelves. We have a whole new set for this upcoming week. Visit our website at : https://pumpkinridgegardens.square.site/ it is updated weekly (best to check it out on thursdays) and we will pull together an order for you.
Here are some recipes from Sue:
It’s a good week for salad! So great to have plenty of fresh lettuce and spinach. If you MUST cook, see below:
Yogurt or Buttermilk Soup with Spinach and Grains ( a cold soup)
3/4 lb spinach, stemmed and thoroughly rinsed
1 1/2 c finely diced cucumber
5 c. Buttermilk or plain low fat yogurt or blend of two
1 c finely diced celery
2 cloves garlic, pureed
2 Tbs freshly squeezed lemon juice
1 c. cooked barley, farro or brown rice
2/3 c diced radishes
salt and pepper to taste
2 Tbs chopped cilantro
Salt the cucumber and place in a strainer to drain for 15 minutes.
Meanwhile, steam or blanch the spinach until wilted, rinse with cold water to stop cooking and squeeze out excess moisture. Chop medium fine
Combine all ingredients in a bowl; thin out w/ice water if desired. Chill x 1 hour to allow flavors to blend, then adjust seasoning to taste.
Chilled Yogurt Soup with Spinach and Chickpeas
1 bunch spinach, stemmed and well washed
1-2 cloves garlic
3 c plain yogurt
1 c cold water
1 tsp ground cumin
1 c chickpeas, drained
salt and pepper
Lemon juice if desired
EVOO and freshly chopped parsley or dill for serving
Blanch the spinach until wilted, rinse with cold water and squeeze out excess moisture. Chop.
Crush the garlic with a generous pinch of salt, then stir in the yogurt and water and blend Weill. Combine with remaining ingredients and chill well; garnish with a drizzle of EVOO and fresh chopped herbs before serving
Spinach Salad with Lemon and Mint
1 lemon
1/3 c fresh mint leaves, finely chopped
1 1/2 tsp kosher salt
8 oz stemmed cleaned spinach, torn into bite-sized pieces
3 Tbs EVOO
Cut off the top and bottom of the lemon, and slice off skin and pitch. Cut flesh into 1/4” thick slices and slice each round into eighths. Combine with remaining ingredients to serve.
Lettuce and Green Garlic Soup
1 Tb EVOO
1 medium onion, chopped
1 bulb green garlic, stalks and papery layers removed, roughly chopped
1/2 c rice
1/2 c parsley leaves
7 c vegetable or chicken stock
8 c lettuce leaves, washed and coarsely chopped
2 Tbs chopped parsley or chives for garnish, salt and pepper to taste, grated parmesan for garnish
Heat EVOO in a large soup pot over medium heat and onion; sauté until tender. Add a large pinch of salt and the green garlic and stir until the garlic is fragrant. Add rice, stock and parsley leaves and bring to a boil. Add lettuce and salt to taste and reduce to a simmer, cover and cook over low heat for about 30 minutes.
Use an immersion blender or regular blender to puree until smooth, adjust seasonings and serve, garnishing each bowl with freshly chopped herbs and parmesan.