Week #5, 2025

• Kale

• Radishes

• Chinese broccoli or beets

• Lettuce

• Herb (parsley, sage, thyme, mint or dill)

• Green garlic or garlic scapes

• Spinach or mustard or bok choi or arugula

• Onions or shallots ( the last of 2024 crop)

A poem for today from Maya Angelou:

Mother, A Cradle to Hold Me

It is true
I was created in you.
It is also true
That you were created for me.
I owned your voice.
It was shaped and tuned to soothe me.
Your arms were molded
Into a cradle to hold me, to rock me.
The scent of your body was the air
Perfumed for me to breathe.Mother,
During those early, dearest days
I did not dream that you had
A large life which included me,
For I had a life
Which was only you.

Time passed steadily and drew us apart.
I was unwilling.
I feared if I let you go
You would leave me eternally.
You smiled at my fears, saying
I could not stay in your lap forever.
That one day you would have to stand
And where would I be?
You smiled again.
I did not.

Without warning you left me,
But you returned immediately.
You left again and returned,
I admit, quickly,
But relief did not rest with me easily.
You left again, but again returned.
You left again, but again returned.
Each time you reentered my world
You brought assurance.
Slowly I gained confidence.

You thought you know me,
But I did know you,
You thought you were watching me,
But I did hold you securely in my sight,
Recording every moment,
Memorizing your smiles, tracing your frowns.

In your absence
I rehearsed you,
The way you had of singing
On a breeze,
While a sob lay
At the root of your song.

The way you posed your head
So that the light could caress your face
When you put your fingers on my hand
And your hand on my arm,
I was blessed with a sense of health,
Of strength and very good fortune.

You were always
the heart of happiness to me,
Bringing nougats of glee,
Sweets of open laughter.

I loved you even during the years
When you knew nothing
And I knew everything, I loved you still.
Condescendingly of course,
From my high perch
Of teenage wisdom.
I spoke sharply of you, often
Because you were slow to understand.
I grew older and
Was stunned to find
How much knowledge you had gleaned.
And so quickly.

Mother, I have learned enough now
To know I have learned nearly nothing.
On this day
When mothers are being honored,
Let me thank you
That my selfishness, ignorance, and mockery
Did not bring you to
Discard me like a broken doll
Which had lost its favor.
I thank you that
You still find something in me
To cherish, to admire and to love.

I thank you, Mother.
I love you.
~Maya Angelou

We have put in long days and late nights. Thank goodness for my trusty headlamp Jacob bought me as a gift. I have planted several nights this week using my trusty friend, stretching the days so I can get in the last onion or the last flower. I have done my seeding and transplanting by lamp or fluorescent light as well.I got the last of the pumpkins and the first of the melons seeded that way. I transplanted peppers and tomatillos as well as some flowers using that method as well. 

Juvencio has spent all week alternating between weeding and shoveling compost and wood chips. He gets ahead of me and slowly I catch up with him. We got the majority of the onions in the ground this week. I planted more lettuce, more kohlrabi and more cucumbers. I managed to get all the greenhouse tomatoes tucked in and Juvencio pounded their stakes for future support.

I finished planting one of the flower gardens and started work on the next. The garden to the right as you pull into the farm is about ⅓ of the way planted. I hope to get the cherry tomatoes and peppers in the ground as one of my Mother’s day wishes. I hope to get out to the field early and get the harvest tucked into the cooler so that I will have time to take a walk with the family and then get the plants in the ground. As I am listing it off it all seems a bit too ambitious, but fingers crossed!

The week ahead promises more seeding and more transplanting as we strive to get the leeks and celeriac planted along with the winter squash and pumpkins that are busting out of their pots. There is tons of transplanting of peppers, tomatoes and eggplant that has to get done as well. This is work for the farmers market as we prep for the end of May and into June for those who are a bit later to plant their gardens. Speaking of which - if you are planting your home garden don’t forget to check out our website we share with Pumpkin ridge Gardens. We have every seedling for you home garden from veggies to herbs to flowers. Here is the link https://pumpkinridgegardens.square.site/

Some recipes to enjoy:

Garlic Scape Hummus

Posted by Carole Koch

Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

2 cans of chickpeas (garbanzos) drained

1 cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.

Optional: add your favorite curry, to taste.

From www.dakotagarlic.com.

Spinach and Green Garlic Soup

The green garlic shoots I’ve been using are fairly small and slim, like scallions, and they’ve been wonderfully mild and sweet. If yours are larger, they might be a bit more pungent, but their flavor should mellow nicely with cooking. And if you can’t find green garlic, I’ll bet you could get a similar flavor with some regular garlic – much less, though – and some chopped leek.

2 Tbsp. olive oil

1 Tbsp. unsalted butter

½ to ¾ lb. green garlic, thinly sliced (white and pale green parts only)

Salt

1 qt. vegetable or mild chicken broth

8 to 10 oz. baby spinach leaves

1 Tbsp. crème fraîche

Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent. Also, as the garlic cooks, you should notice that its scent changes from raw and sharp to sweeter and more mellow; that’s what you’re after. When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender

Return the soup to the pot, and place it over low heat to rewarm gently. Add 1 Tbsp. crème fraîche and another pinch or two of salt. Taste, and adjust seasoning as necessary.

Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche, if you like.

Yield: 4 servings

Chicken With Garlic Scapes & Capers

Posted by Carole Koch

Thanks to contributing editor Lauren White for sharing this recipe!

2 whole skinless boneless chicken breasts, each cut in half

2 tablespoons unsalted butter, divided

2 tablespoons vegetable oil

4 tablespoons dry white wine

2 tablespoons lemon juice

4 chopped garlic scapes

1 tablespoons drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.

Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.

Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.

Serves 4.

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 Tbsp 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 Tbsp 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.

CRISPY SHEET PAN NOODLES WITH TOFU AND VEGETABLES

FOR THE NOODLES

• 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

• 2 tablespoons sesame oil

• 2 tablespoons neutral oil, such as grapeseed or vegetable

• 2 tablespoons soy sauce

• Kosher salt (such as Diamond Crystal)

• 1(14-ounce) package extra-firm tofu, patted dry and cut into ¼-inch-thick slices

• 3 baby bok choy, trimmed and sliced vertically into 4 pieces OR adult bok choy,  leafy greens trimmed and set aside,  stalks sliced into 2” pieces, OR Chinese broccoli,  slices diagonally into 2” pieces

• Handful of cilantro leaves

• FOR THE MARINADE

• 2 tablespoons hoisin

• 1 tablespoon sesame oil

• 1 tablespoon maple syrup

• 1 garlic clove, grated

• 1 teaspoon sesame seeds

• Step 1 Heat oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. If using broccoli instead of bok choy, blanch in boiling water for 2-3 minutes—until bright green—and remove with tongs or slotted spoon.  Place the noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
  Step 2:Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
  Step 3:Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon neutral oil, soy sauce and ½ teaspoon kosher salt. Toss to combine, then evenly spread out the noodles.
  Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
  Step 5: Place the baby bok choy  (or grown up bok choy,  or blanched Chinese broccoli) into the reserved bowl, then add the remaining 1 tablespoon neutral oil and ½ teaspoon kosher salt, and toss to coat.  If using full-sized bok choy,  toss the stalks and the greens separately,  as you will want to  add the greens to the baking pan a few minutes AFTER the stalks.
  Step 6:Remove the sheet pan from the oven (the noodles should be crisp on the bottom and at the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
  
  Ligurian Greens Pie
  Yield: Serves 123 bunches mixed dark greens (like kale, chard, dandelion greens, collards), washed, stalks trimmed by 2 inches

• 1½cups all-purpose flour

• 1 cup whole-wheat flour

• Salt

• ¼ cup plus 5 tablespoons olive oil

• 1 bunch scallions, white and light-green parts only

• 1 cup mixed fresh herbs (like thyme, parsley, marjoram)

• Salt

• 2 eggs

• 1 cup grated hard cheese (Parmesan or Asiago)

• ½ cup fresh cheese (ricotta, farmer's cheese or queso fresco)

• ½ nutmeg, grated

• Step 1 Put the greens in a large pot. Add 3 cups of water, cover and set over medium heat. Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted. Transfer to a colander. Once cool, wring out the greens to remove as much water as possible.

• Step 2: Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined. Add 1 cup cold water and ¼ cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.) Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)

• Step 3: Preheat the oven to 400 degrees. Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice. Transfer to a large mixing bowl. Repeat with the remaining greens. Process the scallions and herbs to a rough paste and mix into the greens. Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg. Season to taste with salt.

• Step 4: Line a large cookie sheet with parchment paper and set aside. Flour a flat surface and roll one of the dough balls into a circle about 16 inches in diameter, ⅛- to 1/16-inch thick, and lay it on the cookie sheet. Scoop the filling onto the dough and spread it evenly to ¾ inch from the edge. Add more flour to the surface, roll out the second ball of dough and drape it across the filling. Trim the top layer so it hangs over the filling by ½ inch. Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.) Slash two vents into the top of the pie and brush with the remaining 2 tablespoons of olive oil.

• Step 5:Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes. If the top crust browns too quickly, cover it with foil. Cool before eating. It will keep 3 to 4 days at room temperature. If refrigerated, warm the slices in a skillet before eating.