Basket #3

Hello All,

What a week its been! Tropical rains, microbursts, oppressive heat and a full moon…

Nonetheless, the garden has struggled on valiantly and offered up more of its bounty for your baskets. We harvested the first little tomato this week and the pole beans have begun putting out their tender little beanlets. Hopefully next week we’ll be enjoying at least a little taste of beans.

With the high temperatures announced for tomorrow, we are harvesting as much lettuce as is feasible since it doesn’t do particularly well in the heat. Get out your salad bowls and declare a salad week at your house!

Basket #3

1 head Ashbrook lettuce

1 head of either Dancine,  Paradai, Magenta or Cherokee (more mature versions of the mini-heads you had last week)

1 bag of Wellspring mix (oakleaf and romaine lettuce, mustard greens, tatsoi, arugula, chard, beet tops)

1 bunch of  Paris Market carrots

1 bag of garlic scapes (we pretty much topped the remainder of our 800 plants!)

1 bulb garlic

1 bunch green onions

A few zucchinis

Choice of either French Breakfast radishes, snap peas, Hakurei turnips, or extra carrots (quantities were short since the French Breakfast harvest was reluctant at best, the Hakurei turnips are just beginning and the peas are on a sabbatical this week)

1 bunch of “survivor” baby pak choi that endured flooding, sweltering under a row cover, invasion by weeds and a savage attack by flea beetles once uncovered!  Although cosmetically challenged, it sautéed and steamed up nicely this week with some fresh garlic and an apple juice/soya /sesame sauce.

Some ideas to try…

Frisée Serving Suggestions (although technically  not frisée, Ashbrook has the frilly texture and robust texture that would go will with these recipes)


Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing (Substitute the Ashbrook for the spinach. The “review” section of the web page has lots of good ideas for changing up the ingredients as well).

Garlic and Ginger Baby Pak Choi Stir-Fry

6 heads of baby pak choi

3 or 4 cloves of garlic

1 tsp sesame oil

1 tbsp olive oil

¼ c apple juice or cider (add more if needed to steam greens)

1 tsp soya sauce

Ground pepper

1 tsp ginger

Heat oils and add garlic. Sauté a few minutes until golden. Add halved pak choi heads and continue to sauté until wilted. Add remaining ingredients and simmer covered until tender. Top with toasted sesame seeds and/or almonds and serve over jasmine rice.

See you between 2 p.m. and 6 p.m. Thursday!


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