As you know, we are distributing the last CSA share this week since last week we were under a foot of snow. I appreciate your patience and understanding through it. I must say, WGOF has the best CSA members. I know I’ve said this before but thank you for your loyalty and support, if it weren’t for you, we wouldn’t be thriving like we are.
Even though the CSA has ended, you can still enjoy our produce at the year-round markets University District and West Seattle. More of our markets will start April/May/June. Keep up to date on the farm life, events, markets, and produce availability by checking our website and facebook page. See you soon, enjoy!

Small CSA Share: Salad Mix ½ lb; Braising Mix ½ lb; Carrots 1 bu; Delicata Squash 1 ea; Cannellini Beans ¾ lb; Bosc Pears 2 ea; Yukon Gold Potatoes 1 lb; and Cabbage 1 ea.

Medium CSA Share: Salad Mix ¾ lb; Braising Mix ¾ lb; Carrots 2 bu; Delicata Squash 2 ea; Cannellini Beans 1 lb; Bosc Pears 4 ea; Yukon Gold Potatoes 1 ½ lb; Onions 2 ea; and Cabbage 2 ea.

Large CSA Share: Salad Mix 1 lb Braising Mix ¾ lb; Carrots 3 bu; Delicata Squash 3 ea; Cannellini Beans 2 lb; Bosc Pears 6 ea; Yukon Gold Potatoes 2 lb; Onions 3 ea; Leeks 2 bu; Chioggia Beets 2 bu; and Cabbage 2 ea.

Recipe of the Week:
Delicata squash is not only an easy and tasty dish, it’s an excellent choice if your meal plan is revolving around weight loss. A ¾ cup portion of it contains only 30 calories, zero g of fat, 7g of carbohydrates, and 1 g of fiber! It also contains 15% of the amount your body requires of vitamin C each day. Try this recipe and feel good about your choice (even with a pinch of sugar)!

Brandon’s Squash Surprise
Ingredients
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon allspice

Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm
Courtesy of allrecipes.com

Easy cannellini bean meal recipe:
Pasta and Beans
Ingredients
1 ½ T. extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
15 ounces cooked cannellini beans
2 C. penne pasta
Sea salt to taste

Directions
In a medium size saucepan heat the olive oil. Sauté onion until tender. Stir in tomatoes and beans. Let simmer for 10 minutes.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Mix pasta with bean mixture and salt as desired.

Due to the heavy snow, there will not be a CSA this week (January 16-22). We will however, deliver your share next week, January 23-29.

Even though this week was scheduled to be the last CSA delivery, we are extending the delivery a week to fulfill the completion of the season. So next week, expect your CSA share as normal.

If you have any questions please contact Beth at 425-485-4128 or info@williegreens.org.

Thank you and enjoy!

Beth Bystedt
Office Manager
Willie Greens Organic Farm
425-485-4128

As I look out, over the venue (not a bad view from the office!) I imagine the tent set up, people mingling and enjoying the sites, friends, and good food at an event on a warm day, with a beautiful sunset soon to come. I am so excited to see that vision come to life this summer with our events at The Fields. I feel so lucky to be apart of the WGOF team and enjoy this blessing we call the farm. Enjoy!

Small CSA Share: Salad Mix ½ lb; Arugula ¼ lb; Bok Choy 1 bu; Carrots 1 bu; Delicata Squash 1 ea; Russet Potatoes 1 lb; Honeycrisp Apples 2 ea; and Cannellini Beans ½ lb.

Medium CSA Share: Salad Mix ¾ lb; Arugula ½ lb; Bok Choy 2 bu; Carrots 2 bu; Delicata Squash 2 ea; Baby Turnips 1 bu; Brussels Sprouts ¾ lb; Russet Potatoes 1 ½ lb; Honeycrisp Apples 4 ea; and Cannellini Beans ¾ lb.

Large CSA Share: Salad Mix 1 lb; Arugula ¾ lb; Bok Choy 3 bu; Carrots 3 bu; Delicata Squash 3 ea; Baby Turnips 2 bu; Onions 2 ea; Brussels Sprouts 1 ½ lb; Russet Potatoes 2 lb; Honeycrisp Apples 6 ea; and Cannellini Beans 1 lb.

Recipe of the Week:
When I first tasted arugula I though, where has this been all my life! Love the taste of it and hope you do too! Try this fun twist on potato/arugula salad.

Potato Salad with Yogurt, Arugula, and Herbs
Ingredients
1 ½ pounds new potatoes, cleaned
Salt and freshly ground black pepper
½ cup whole milk yogurt
¼ cup mayonnaise
2 large shallots, peeled and thinly sliced
1 large bunch arugula leaves, roughly chopped
1 small bunch fresh dill, finely chopped

Directions
Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.

Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.
Courtesy of thekitchn.com

Brrrrr! It is definitely a
slow cooker, soul food type of day (and from the weather outlook, so is the
next week!). Keep warm and don’t forget to grab your mittens and scarf when you
go outside. Enjoy!

Small CSA Share: Salad Mix ½ lb; Braising Mix ½ lb; Carrots 1 bu; Russet Potatoes 1 lb; Delicata Squash 1 ea; Onions 1
ea; and Comice Pears 2 ea.

Medium CSA Share: Salad Mix ¾ lb; Braising Mix ¾ lb; Carrots 2 bu; Baby Turnips 1 bu;
Russet Potatoes 2 lbs; Brussels Sprouts 1 lb; Delicata Squash 2 ea; Onions 2
ea; and Comice Pears 3 ea.

Large CSA Share: Salad Mix 1 lb; Braising Mix 1 lb; Carrots 3 bu; Baby Turnips 2 bu;
Russet Potatoes 3 lbs; Brussels Sprouts 1 ½ lbs; Delicata Squash 3 ea; Onions
3 ea; Comice Pears 5 ea; Chioggia Beets 1 bu; Garlic 2 hds.

Recipe of the Week

Not sure how else to cook
the braising mix? Try these recipes to change it up a bit. If you have any
ideas of your own, please forward them to me, I’d love to share with our
members!

Easy Braising Mix

5 Garlic Cloves

Olive Oil

½ lb WGOF Braising Mix

Red Wine Vinegar

Sauté garlic in olive oil
until they soften; turn the heat way up and throw in the braising mix until it
wilts; squirt on some red wine vinegar until it disappears. Serve over pasta

Baked Braising Mix (great as a side dish on top of chicken)

Ingredients

½ lb WGOF Braising Mix

4 medium potatoes

1 large or 2 medium onions,
sliced

Butter

Sea salt and pepper

Thyme, tarragon or chives,
finely chopped

1½ cup milk

Directions

Preheat oven to 350
degrees.

Boil greens in lightly
salted water for 5 minutes. Drain and run under cold water. Squeeze excess water from greens and roughly chop.

While greens are boiling,
slice potatoes 1/8 inch thick.

In bottom of 2-3 quart
baking dish, layer potatoes, greens and onions. Top onion layer with 1
tablespoon of butter, cut into small chunks, salt, pepper and fresh herbs of
your choice. Repeat layers and end with potatoes. Pour milk over top.

Bake covered for 45 minutes
until potatoes are cooked through and liquid is absorbed. Remove lid and broil
on high until top is nicely browned.

Colorful Braised Greens (a twist on Jeff’s “Perfect Braised Greens”)

Ingredients

1/3 C. onions (chopped)

1 Tbls. Olive oil

¼ lb WGOF Braising Mix

1 carrot (shredded)

2 Tbls. fresh parsley
(minced)

¼ tsp salt

1/8 tsp pepper

1/3 C chicken stock (or
water)

Directions

In
a saucepan, sauté onion in butter until tender. Stir in the braising mix,
carrot, parsley, salt and pepper. Add water. Bring to a boil. Reduce heat;
cover and simmer for 3 minutes. Uncover; simmer 3 minutes longer or until
tender.