- Lettuce
- Spinach or chard
- Kale
- Chinese broccoli or mustard greens
- Herb (cilantro or thyme or sage)
- Green garlic
- Shallots or onions
- Radish or turnips
We did it! We managed to pull off a weekend full of celebration for my mom’s 90th birthday. We may not have had 80 people here at the farm but we made enough food for 100. Everyone pitched in to create a meal and environment, even with Oregon spring rain that was warm and honored the 9 decades my mom has graced this earth. Family came from Los Angeles and all over Canada and many local friends joined us as well. It feels like we cooked for weeks.
We cooked from an amazing cookbook written by the acclaimed chefs behind the award winning Los Angeles restaurant Bavel, Ori Menashe and pastry chef Genevieve Gergis. Middle Eastern cooking at its best. We made lamb shawarma, turmeric chicken with Toum, turmeric pickled cauliflower, falafel, pita, salad, tzatziki and a huge charcuterie board of spring veg. There was flourless chocolate cake and special lemon and chocolate cakes brought from Victoria, Canada.
Now back to farming! The ground is once again saturated and too wet to work. We will get some warm days at the end of the week and sprint towards the finish line on onions and leeks. We hope to get many of the warm weather crops in the ground as well. Mother’s day is always a great day to plant – my favorite activity.
We have tons of veggie starts ready to go in the ground for home gardeners as well. This weekend will be packed at the farmers market so if you want to get your order in you will get the first pick of what we have to offer. Visit our website and order here:
https://pumpkinridgegardens.square.site
Some recipes to enjoy this week!
Green garlic pasta:
https://www.seriouseats.com/alice-waters-spaghetti-with-green-garlic
Chinese broccoli:
Swiss Chard: