Week #6, 2026
Radish or kohlrabi
Kale or chard or bok choi
Sugar snap peas
New potatoes
Lettuce
Onions
?? first zucchini
This week we harvest the first of our fresh overwintered onions. This means we seeded them on August 20, 2025, transplanted them in the beginning of October and weeded them three times over the winter. Alliums are a long term commitment and we always wish we had done more. There will be 2-3 weeks of these sweet dreams and then back to scallions while we wait for winter seeded alliums to bulb up. The onions and shallots we seed in February and transplant in April start to bulb on June 21 and are ready for harvest late July through September. I do love that onions know the seasons and can’t be rushed.
Another prize feature of the allium family is the shallot. About 20 years ago plant scientists learned how to reproduce shallots by seeds rather than bulbs. This was a great advancement and made them much more affordable to grow. We can buy 1000 seeds for ~$ 78 rather than 20# of shallot bulbs for >$200. We are still eating the shallots we grew last year and it is almost June. The prize winner is “Creme Brulle”, a single elongated shallot the size of my hand and caramelizes amazingly. I hope to get one last bed planted this afternoon.
We have been moving along on the farm, not at our normal pace with heavy hearts and time with family. I have been busy putting in bright red petunias and other flowers around the farm to keep my mother with me at all times. I miss her so much it hurts but having family and friends helps as we plan for a gathering to celebrate her in late June. She really was an amazing human who taught us how to find joy in her locus of control. She loved every day she spent with her family around her. She always wore a smile and a red hat and greeted everyone with an open heart. So when you see those pops of red and all the humming birds know she is with us.
We planted the cherry tomatoes out in the field. Juve has staked all the ones in the hoop houses and some have tiny tomatoes already. We have three beds of cucumbers in need of stakes and netting to help them grow tall instead of creeping along the ground. The peppers are getting their “feet” and starting to grow. Some of the spring planted brassicas (kale, broccoli family) look like miniatures. I toured the farm with Dee on Wednesday afternoon and barely slept that night as I fretted about the micro greens we are growing. Hopefully the rain over the next week will give them the boost they need to be able to harvest soon.
I continue to sell veggie and flower starts as well as fresh cut flowers at the Beaverton Farmers Market. It is perfect weather to get in your home garden box. You can visit me at market on Saturdays from 8:30-1:30 or buy on line:https://pumpkinridgegardens.square.site/
Recipes to enjoy this week:
Spring Minestrone with Asparagus (or sugarsnaps) and Kale (or spinach)
· 2 tablespoons Extra-Virgin Olive Oil Feel free to substitute with vegetable oil.
· 1 medium Shallots (or Small Onion) Yellow onion can be used.
· 2 stalks thinly sliced celery, or can substitute thinly sliced chard stems, or thinly sliced leeks
· 1 teaspoon Kosher Salt Adjust to taste.
· 1 teaspoon Black Pepper Adjust to taste.
· 2 tablespoon Fresh Ginger (optional)
· 2 Tbs Minced Garlic Fresh is best, but pre-minced is fine.
· 4 cups Low-Sodium Vegetable Stock
· 1 cup Ditalini (or Other Small Pasta) Any small-shaped pasta
Fresh asparagus, cut into ½” slices—about 1 ½ cups—could substitute sugar snap peas or broccoli or zucchini
· 1 cup Frozen Peas (Consider using edamame for a protein-rich alternative.)
· Pesto for serving (optional)
· 1/2 cup Grated Parmesan Nutritional yeast serves as a great substitute.
Optional protein add—chickpeas or cannelli ibeans, or shredded chicken
1. In a heavy soup pot or Dutch oven, warm the olive oil over medium heat. Let it shimmer, and you'll know it's ready to sauté the next ingredients.
2. Add the shallots and celery to the pot, seasoning with kosher salt and black pepper. Cook for about 5 minutes until they soften and become translucent.
3. Stir in the minced ginger and garlic. Cook until fragrant, for about 2 minutes.
4. Add the low-sodium vegetable stock to the pot and bring to a gentle simmer.
5. In a separate pot, cook the ditalini until al dente, drain and reserve
6. Gently add the asparagus and peas, continuing to cook until they are tender, approximately 3 more minutes.
7. Stir in the baby kale, seasoning with additional salt and pepper to taste. Add the cooked pasta.
8. Swirl in the store-bought pesto and top each bowl with a sprinkle of grated Parmesan.
Greens with Farro and Tahini
1.5 cup par-cooked farro, see notes above
kosher salt to taste
3 to 5 ounce greens, such as kale, Swiss chard, arugula
1/2 cup extra virgin olive oil, divided
fresh cracked pepper
1 lemon, halved, plus more to taste
1/4 cup well-stirred tahini paste
1 teaspoon maple syrup
1 clove garlic, minced, optional, see notes above
1/2 cup pine nuts
Step 1
Place a large pot of water over high heat. Bring to a boil. Add the farro and a big pinch of salt (I add 1 tablespoon). Cook according to package instruction but taste before draining
Step 2
Meanwhile, remove the greens from the stems (if using kale or chard), then slice very finely — you can chiffonade the leaves (stack leaves on top of each other, roll them into a tight coil, then cut down to make long thin strips) but consider cutting the thin strips into smaller pieces as well. You want small pieces of greens here. Place the greens in the bowl with the farro, add ¼ cup olive oil, ½ teaspoon salt, and fresh-cracked pepper to taste. Squeeze half of the lemon into the bowl catching the seeds with your hand. Toss, taste, and adjust with more salt or pepper to taste—I usually add another quarter teaspoon of salt and sometimes more. The farro and greens should taste slightly lemony and nicely seasoned, but nothing spectacular—remember that the magic happens when the grains and greens meet the tahini sauce. At this point, you can chill the farro and greens until you are ready to serve.
Step 3
Make the tahini sauce: Stir together the tahini, remaining ¼ cup olive oil, juice of remaining half lemon, ¼ teaspoon salt, maple syrup, garlic, if using, and 2 tablespoons water. Add more water by the tablespoon. Dressing should be pourable—I typically add another 2 tablespoons water. Taste and adjust with more salt, lemon, or maple syrup to taste. Transfer to a serving bowl or set directly on the table.
Step 4
In a medium skillet over medium (or higher) heat, stir the pine nuts until golden all around. Do not walk away from the skillet—if you stand there the entire time, you can get away with using higher heat for a shorter period of time.
Step 5
When ready to serve, spoon the greens and grains into bowls, drizzle the tahini sauce over top, and sprinkle pine nuts over top as well. Pass more sauce and pine nuts on the side.
Sugarsnap and Kale (or arugula, or spinach, or..) Salad
FOR THE DRESSING
¾ cup canola oil
½ cup peeled, chopped ginger
¼ cup miso paste
½ cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
¼ cup sugar, or as needed
Coarse salt and black pepper
FOR THE SALAD
2 tablespoons sugar
6 to 8 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
¼ cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed
· Step 1
Make the dressing: In a blender or food processor, combine the oil, ginger, miso, ½ cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
· Step 2
Make the salad: In a small saucepan over medium-low heat, combine the sugar with ¼ cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
· Step 3
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.
Potato Salad with Shrimp and SugarSnaps
Yield:4 to 6 servings
¾ pound sugar-snap peas
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 ¼ teaspoons coarse sea salt
¾ teaspoon pepper, plus more for serving
½ cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 ½ pounds large shrimp, peeled
¾ cup loosely packed mint leaves
¾ cup coarsely grated young pecorino (or ½ cup aged)
1. Step 1
Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, ¼ teaspoon salt, and pepper to taste. Slowly whisk in the oil.
2. Step 2
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
3. Step 3
While the potatoes are warm, slice them into ½-inch rounds, and place them in a small bowl. Gently toss them with ½ cup of the vinaigrette, 1 teaspoon salt, and ¾ teaspoon pepper. Spread them on a large platter to cool.
4. Step 4
When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper
DanDan Noodles with Bok Choy
Sea salt
10 ounces baby bok choy (about 4)
10 ounces fresh or frozen ramen noodles
2 cups/10 ounces fresh or canned corn kernels (or thawed from frozen)
2 tablespoons toasted white sesame seeds
2 scallions, thinly sliced
2 tablespoons Chinese sesame paste or tahini
2 tablespoons chile oil or chile crisp, plus more for serving
1 tablespoon soy sauce or tamari
2 teaspoons black or rice vinegar
2 teaspoons sugar
1 garlic clove, grated
2 to 3 tablespoons milk or water
· Step 1
Bring a large pot of salted water to a boil.
· Step 2
Separate the white and green parts of the baby bok choy. Slice the white parts into thick pieces. Place in a colander and rinse well to remove any dirt or sediments. Drain.
· Step 3
Add the ramen to the boiling water and cook until al dente according to packet directions. About 1½ minutes before the noodles are ready, add the white parts of the baby bok choy and the corn. Just before everything is ready, throw in the green bok choy leaves and blanch until they are wilted, about 20 seconds. Drain immediately and refresh under cold running water, then leave to drain again. Let cool while you make the dressing.
· Step 4
Make the dan dan dressing: In a small bowl, whisk together the sesame paste, chile oil, soy sauce, vinegar, sugar and garlic until a chunky paste forms. Add 2 tablespoons of the milk and whisk, adding another tablespoon if needed, until the dressing is smooth and pourable. The dressing should be the consistency of cream. (The dressing can be prepared up to 2 days ahead and stored in a sealed jar or airtight container in the fridge. It will thicken up, so add a splash or two of milk or water to loosen it up before adding to the noodles.)
· Step 5
In a large shallow bowl, place the ramen noodles, greens and corn. Add the dressing and toss to coat. Top with the sesame seeds, scallions and a few drops of chile oil. Taste and season with salt if needed. Serve at room temperature.