Week Four

This week’s harvest includes salad greens, bok choi, peas, salad turnips, violet greens, and lamb ‘s quarters.  Today I will post a few recipes for violet greens, bok choi, and a new one for lamb’s quarters.

Violet Greens are edible!  Who knew?  Apparently a lot of people did.  According to The American Violet Society it has been used since before the 14th century.  I hope you will all join me in exploring this wild treat.  Here are 10 suggestions for how to cook and eat violet greens.  Sauteed with carrots, dandelion greens, and argan oil, perhaps with arugula instead of dandelion, and sesame oil instead of argon (maybe some chicken or tofu to make a meal).


We’ve been enjoying a good harvest of bok choi lately.  Or is it pac choi? Or  bok choy?  Or Chinese cabbage?  Yes, this classic Chinese vegetable is known by all these names, and more, in the West.  (Chinese cabbage also refers to napa cabbage, a different plant altogether.)  Bok choi is a mild, somewhat crunchy brassica.  It is related to cabbage, kale, collards, and turnips.  It is great raw, sauteed, steamed, in soups.  Here are some recipes to get you started.  (At the head of the list are recipes that include sugar snap or snow peas.  If they look good to you, make them now, because this is probably going to be the last week of our pea harvest.)

Looking for something new to try with lamb’s quarters?  Here is an excellent recipe, courtesy of Katherine Sheedy, president of Omnia Humanitas, loyal shareholder, and my mother. It was so tasty. The eggs really add some substance, so it works as a light meal, maybe with some bread or pasta.  This can be served warm, or at room temperature.

Lamb’s Quarters Timbale

You can make this recipe as individual timbales in a muffin tin or as one dish in a cake or similar pan. If using muffin tin, reduce the cooking time to 18-20 minutes.


  • 6 to 8 cups lambs quarter leaves
  • 2 tbsp butter or margarine
  • 4 eggs, beaten
  • 1 ½ cups half and half
  • ¾ cup breadcrumbs
  • ¾ cup freshly grated parmesan cheese
  • 2 teaspoons dill
  • ½ to 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 1/8 tsp nutmeg


  1. Grease pan.
  2. Cook the lambs quarters until very done (boil about 10 minutes), cool, drain very well, and then chop very, very fine with the hand blender
  3. Mix together the beaten eggs, cream and spices.
  4. Add the breadcrumbs, lambs quarters, cheese, and dill and mix well.
  5. Pour into the pan.
  6. Bake at 350F for 35-40 minutes or until a knife inserted in the center comes out clean (See note above if using muffin tin)
  7. Let sit for 5 minutes before serving.



Using the Wheel Hoe

Using the Wheel Hoe


2 comments… add one
  • Angel June 22, 2015, 6:15 pm

    Can you list the stuff from week 5? 🙂 we forgot what some of it is..

    • John Detwiler June 23, 2015, 12:09 am


      On Tuesday, we offered kale (Red Russian and Toscano), Swiss Chard, Broccoli, Bok Choy, and Salad Turnips. We also had lettuce, baby kale, baby arugula, and baby mustard. Finally, we had a selection of foraged items — amaranth greens, violet greens, dandelion greens, and the tops (bulbils) of wild onion.

      Hope that helps —


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