Week #4, 2025
Beets
Radishes
Bok Choi
Kale
Mustard or mizuna or arugula
Cilantro or dill or chervil
Thyme or mint or sage or parsley
Onions or shallots ( last of the 2024 crop)
Chinese broccoli or chard or purple sprouting broccoli
Lettuce ? we will see how much it has grown, it may be big enough to give
This has been an unusually dry April. Juvencio has managed to get the whole field tilled and beds made. He keeps adding compost and I keep planting. As I say every week, there are not enough hours in the day to get it all done. On Thursday I managed to finish the zucchini beds outside. We have a variety of different summer squash from Costada (my personal favorite heirloom from Italy) to Noche (the darkest green variety) to Maverick ( a special variety best for greenhouse growing. We throw in some yellow varieties as well just to keep it interesting. I planted the celery, more beets, more lettuce and got the pole beans in the ground. I decided I love the flat Roma beans and ordered some to share with you all. They are a bush variety and I promised after a disastrous time about 8 years ago never to grow bush beans again. I sure hope they are worth it.
I got two beds of cucumbers planted (some have already withered - classic behavior for cucumbers). Tonight I managed to get most of the main season tomatoes planted in the hoop houses as Juvencio raced ahead to toss on really nice compost. We are already turning over early spring beds and putting in more summer crops.
The peas are in full bloom and the new potatoes will not be far behind, they are looking quite large. We pulled back the remay in the greenhouse to find nice radishes for this week. They do have some spice so I am including a recipe to pick them. Don’t forget the tops make a great soup that Sue shared on the first week of harvest.
We have beets! We are thrilled and we hope you enjoy them. The greens are delicious as well so you get two veggies in one. I have simply been boiling the beets with their skins and a small amount of the top still on. Once I can pierce the beet with a fork they are done, I rinse them and peel them and they have been delicious. The greens I simply chop up the stems and saute with garlic and EVOO and after 5 minutes or so I add the greens and cook them for about 5-7 minutes with a cap ful of soy sauce and a ¼ of water.. There are tons of recipes for beets, of course I have lost my inventory of 27 beet recipes.
I will keep giving parsley until you learn to love it as much as I do. It is so sweet and so healthy for you and so versatile. From chimichurri to prezzemolo it makes meat and pasta better than ever. It is growing fast and some of you will get a taste of this early parsley we seeded back in January.
I am trying to keep my head on with all the political upheaval. Our country is a huge mess, worse than ever due to one man. He has tanked our economy, fomented fear in every community and is breaking laws right and left with impunity and no one stopping him. I try in my small way to speak out. I call my senators weekly as well as my congressional rep. I try and find some place to donate that will make a difference. ACLU, Southern Poverty Law Center, Planned Parenthood, Virginia Garcia and now NPR and OPB need more focus. Our local ballots went out this week and it is very important that we vote. We need strong local leaders that can stand up for our community. I appreciate hearing what all of you are up to and how you are working to make your voice heard.
Next Sunday is Mother’s Day. If you are heading out of town and won’t be back until late Sunday just text us and let us know and you can pick up on Monday. Here are some recipes to enjoy. It is a great time to get in your home garden, even if it is just a few cherry tomato plants and some basil we have it all. Polly and I choose varieties we grow on our farms and we are always looking for flavor! Check out our website here:https://pumpkinridgegardens.square.site/
Here are some recipes to enjoy this week
https://www.mississippivegan.com/sweet-pickled-radish
Charred Bok Choy Salad with Cannellini Beans
Serves 4-6
For the ginger-maple dressing
2 tsp finely grated fresh giner
1 garlic clove, grated
2 Tbs rice vinegar
2 Tbs maple syrup
4 tsp sesame oil
Optional: 1 tsp miso paste
Salt/pepper to taste
For the salad
2 lbs bok choy, washed and patted dry
EVOO
1 15 oz can cannellini beans, rinsed
1 large handful cilantro, coarsely chopped
1/4 tsp red pepper flakes
1-2 Tbs toasted sesame seeds
Combine dressing ingredients and whisk to combine.
Prepare the bok choy: slice leaves off the stalks and keep separate. Slice the stalks into 1” pieces.
Heat a large skillet over med-high, then add 1 Tbs of olive oil, then add stalks, season with salt and pepper and toss to coat well.
Leave to cook, until disturbed until the bottoms start to char, then toss and cook for another 2-4 minutes, tossing occasionally, until charred and crisp-tender. Transfer to a serving bowl. Drizzle another 1 TBs of oil in the skillet and add the chopped leaves and toss, then cook until starting to char. Remove and add to the bowl with the stalks.
Add the drained beans to the bok choy, pour the dressing over and toss with the cilantro. To serve, toss with sesame seeds and red pepper.
Can be served with soba noodles to make a more substantial meal salad.
Empanadas with Greens and Olives
Yield: about 16 empanadas
Ingredients
1 tablespoon olive oil
1/2 small onion, finely chopped
1 large garlic clove, minced
2 tablespoons chopped parsley
1/4 teaspoon paprika
pinch of red pepper flakes
5 cups chopped mixed greens (I used chard and kale)
1/4 kosher salt
a few grinds black pepper
1/4 cup green olives, sliced
1/4 cup grated provolone
1 beaten egg, divided
1 14-oz package puff pastry
Instructions
Preheat oven to 375.
Heat oil in a skillet over medium-high heat. Add the onions, garlic, paprika, and red pepper flakes and saute until onions begins to turn golden, about 4 minutes. Add the greens, salt, and pepper, and cook until wilted and tender, about 4-5 minutes. Transfer to a bowl and set aside to cool for a few minutes.
Add the olives, provolone, and 1 tablespoon of the egg and mix until olives are evenly distributed throughout. Season to taste with additional salt and pepper.
On a lightly floured surface, roll dough into a 12 by 15 inch rectangle. Use a 3 to 4 inch round cutter to make as many circles as will fit. Gather scraps and re-roll pastry to form additional circles.
Place about 1 1/2 tablespoons filling onto half of each circle, being sure to leave an edge for sealing. Lightly brush some of the beaten egg along the edge of the circle. Fold the pastry over and use a fork to crimp and seal the edges. Repeat with the remaining pastry rounds and filling. Brush the tops with the remaining egg.
Bake for 25-30 minutes, until empanadas are puffed and lightly golden. Serve warm or at room temperature.
Beet Salad with Spinach and Mandarin Oranges
From Easy Recipes
Ingredients:
2 medium beets, roasted and sliced
4 cups fresh spinach leaves
1 can (11 oz) mandarin oranges, drained
1/4 red onion, thinly sliced
1/4 cup pine nuts, toasted
1/2 cup crumbled feta cheese
Dressing:
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Directions:
· Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until they are tender. Or cook them in Instant Pot for 20 minutes. Let them cool, then peel and slice them into thin rounds.
· Assemble the Salad: In a large salad bowl, combine the spinach, mandarin oranges, and red onion.
· Toast the Pine Nuts: Heat a small skillet over medium heat. Add the pine nuts and toast them for a few minutes, shaking the pan frequently until they are golden brown.
· Add the Beets: Arrange the beet slices over the salad.
· Add the Pine Nuts and Feta: Sprinkle the toasted pine nuts and crumbled feta cheese over the top.
· Dress the Salad: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad just before serving.
Prep Time: 15 minutes | Cooking Time: 20-45 minutes (roasting beets) | Total Time: 1 hour | Kcal: 220 kcal per serving | Servings: 4 servings
Lasagne with chard, spinach and hazelnuts
This can be put together well in advance – even the day before – then baked when you are ready to eat, but hold back on the hazelnuts: sprinkle those on top just before you put the lasagne into the oven. Serves six as a main course.
3 tbsp olive oil
3 garlic cloves, peeled and crushed
1 400g tin chopped tomatoes
1 tbsp tomato paste
½ tsp caster sugar
Salt and freshly ground black pepper
600g rainbow (or regular) chard, leaves and stems separated, leaves roughly chopped, stems finely sliced
600g baby spinach
2 tsp caraway seeds, lightly toasted
60g parsley, leaves and stalks roughly chopped
50g dill, leaves and stalks roughly chopped
8 dried lasagne sheets
150g parmesan, finely grated
150g gruyère, finely grated
60g hazelnuts, roughly chopped
Heat a tablespoon of oil in a small saucepan on a medium flame, then fry the garlic for a minute, stirring frequently. Add the tomatoes, tomato paste, sugar and a quarter-teaspoon of salt, turn down the heat to low and simmer for 10 minutes, stirring occasionally. Turn off the heat, stir in 90ml water and blitz for 30 seconds (use a stick blender or food processor), until smooth.
Put a large saute pan for which you have a lid on a high heat. Add a tablespoon of olive oil, the chard stems and a quarter-teaspoon of salt, and saute for five minutes, until soft. Add half the chard leaves, cook for one to two minutes, stirring, until they wilt, then add the rest of the leaves and stir until wilted. Add the spinach and cook, stirring, for five to 10 minutes, until well wilted, then stir in the caraway and a good grind of pepper. Turn the heat to low, cover the pan and leave to cook for 15 minutes, then stir in the chopped herbs and half a teaspoon of salt and take off the heat: the mix should be quite wet at this stage.
Heat the oven to 190C/375F/gas mark 5. Grease a large ovenproof dish (about 35cm x 25cm) with the remaining oil, then cover the base with four sheets of lasagne. Cover these with half the tomato sauce, then spread half the greens on top. Scatter over half the grated cheese, then repeat with the remaining lasagne, sauce and greens, finishing with a layer of cheese. Sprinkle over the hazelnuts and bake for 30-35 minutes, until bubbling and golden. Leave to rest for five minutes before serving, perhaps with a green salad.
Sarson Ka Saag | Spiced Mustard Greens
Easy and authentic recipe for Sarson ka Saag, a traditional Punjabi dish made with a delightful blend of mustard greens, spinach, and spices, simmered to a creamy perfection.
Greens
1 tablespoon ghee or olive oil for vegan
1 teaspoon cumin seeds
2 serrano chilies
1 inch ginger roughly chopped
6 cloves garlic roughly chopped
1 medium red onion coarsely chopped
1 teaspoon salt adjust to taste
¼ teaspoon turmeric powder optional
2-3 teaspoons coriander powder
1½ teaspoon garam masala
½ teaspoon red chili powder adjust to taste
¾ cup water divided
2 bunches Sarson (Mustard Greens)
1 bunch spinach
4 pink radish trimmed, cut in quarters
2 tablespoons corn meal (makki ka atta) see notes for substitute
Optional Tempering
2 teaspoons ghee
1 clove garlic thinly sliced
¼ teaspoon red chili powder
Microwave the greens: Clean and chop the greens. Add them to a microwave-safe bowl along with green chilies, and microwave for 2 minutes.
Puree: Using a hand blender, puree the greens to a medium-fine consistency, or according to your preference. Keep it aside.
Prepare the masala: Heat a skillet on medium-high heat. Add ghee and cumin seeds. Add onion, ginger, garlic and saute for 3-4 minutes. Add spices with water and saute for a minute.
Add greens and cook: Add the pureed greens with a little water. Cover and cook for 5 to 6 minutes. Now stir in cornmeal and simmer for another 2-3 minutes. Check seasoning and adjust to taste. Turn off the heat and enjoy sarson ka saag!
MUSTARD GREENS + GRUYERE QUICHE WITH ALMOND CRUST
PREP TIME: 15 MINUTES COOK TIME: 50-55 MINUTES SERVES: 6
Crust
· 2 cups almond flour**
· 3 cloves of garlic, minced
1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
pinch of ground black pepper
pinch of crushed red pepper flakes
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Quiche
· 1 Tablespoon olive oil
· 3 shallots, minced (about 1/2 cup)
· 3 cloves of garlic, minced
· 1 bunch of mustard greens, roughly chopped (about 2 cups)
· 1/4 cup dry white wine (or veggies stock)
· 1/2 cup whole milk (try coconut milk)
· 4 large eggs
· 1/2 cup grated Gruyere cheese
· generous pinch of ground nutmeg
· 1 teaspoon salt
· pinch of black pepper
Preparation
1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.
In a large cast iron skillet heat the oil over medium heat. Add the shallots and garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.
In a large bowl whisk together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.
Let the crust cool for about 5 minutes before slicing and serving
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary *The crust recipe is adapted from the blog cookie and kate
** Use less almond flour or a different crust.
Chervil Vinaigrette
¼ cup olive oil
▢ 2 tablespoons fresh lemon juice
▢ 2 tablespoons rice vinegar
▢ ¼ cup roughly chopped chervil
▢ 2 tablespoons minced shallots
▢ Kosher salt and freshly ground black pepper to taste
Combine the olive oil, lemon juice, rice vinegar, chervil, shallots, and salt and pepper in a small bowl or container. Stir or shake to blend well.