Last week of Session 3.  Sign up now for Session 4 at http://www.williegreens.org/getwg.html.  Another successful event at our venue on the farm, The Fields.  Come visit The Fields during our Fall Harvest Celebration on September 18^th from 5:00 p.m. - 10:00 p.m.  We will have food and you can walk around the farm to see where your fresh organic produce comes from!  RSVP on our facebook page or at info@williegreens.org. 

Enjoy this week’s produce!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Braising Mix, 1 bu Carrots, 1 bu Leeks, 1 ea Slicing Cuke, ½ lb Fortex Beans, 1 ea Garlic, and 1 ea Tomato

Medium CSA Box:  ¾ lb Salad Mix, ½ lb Braising Mix, 2 bu Carrots, 1 bu Leeks, ½ lb Pickling Cukes, 2 ea Slicing Cukes, 1 bu Basil, ¾ lb Fortex Beans, and 2 ea Garlic

Large CSA Box:  1 lb Salad Mix, , ¾ lb Braising Mix, 3 bu Carrots, 2 bu Leeks, 1 lb Pickling Cukes, 2 ea Slicing Cukes, 1 bu Basil, 1 lb Fortex Beans, 1 bu Walla Walla Onion, and 3 ea Garlic

Recipe of the week:

Perfect Braised Greens

¼ lb Willie Green’s Braising Mix (half bag)
½ Tbls. olive oil
½ tsp red wine vinegar
2 Tbls. chicken stock
red chili flakes
sea salt and fresh cracked pepper, to taste

Heat oil in skillet. Add braising mix and red chili flakes. Cook for 3 minutes or until partially wilted. Add red wine vinegar, chicken stock, salt and pepper to taste, cover and braise 5-7 minutes or until tender. Serve with brown rice.

We are nearing the end of our Session 3 (one week to go after this week), if you haven’t renewed, don’t forget to signup before September 7^th so you don’t miss any organic produce.  We have some great items coming up!  Enjoy!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Spinach, 1 ea Slicing Cukes, 1 bu Cippolini Onion, ½ lb Romano Beans, 1 pt. Strawberries, and 2 ea Santa Rosa Plums

Medium CSA Box:  ¾ lb Salad Mix, ½ lb Spinach, 2 ea Slicing Cukes, 1 bu Cippolini Onion, ¾ lb Romano Beans, 1 pt Strawberries, 1 bu Celery, 1 Tomato, and 3 ea Santa Rosa Plums

Large CSA Box:  1 lb Salad Mix, ¾ lb Spinach, 3 ea Slicing Cukes, 2 bu Cippolini Onions, 1 lb Romano Beans, 2 pt Strawberries, 2 bu Celery, 2 Tomatoes, 1 hd Broccoli, 1 bu Italian Parsley, and 4 ea Santa Rosa Plums

Recipe of the week:

Baby Spinach with Mango and Spiced Almonds

4 cups Willie Green’s baby spinach, tightly packed
1 mango, peeled and cut into thin slices
½ cup whole almonds
4 Tbls. honey
1 tsp chili powder
2 Tbls. lemon juice
½ tsp Dijon mustard
sea salt and fresh cracked pepper to taste

Toast almonds in a skillet over medium heat, about 3-5 minutes, stirring occasionally.  Drizzle with 2 Tbls. honey and stir to coat.  Sprinkle with chili powder and ½ tsp salt.  Stir to distribute evenly.  Transfer to a dish and set aside to cool. Whisk remaining 2 Tbls. honey, lemon juice, mustard and remaining salt in a bowl. Slowly whisk in olive oil to emulsify.  Just before serving, add mango and stir to coat with the dressing. Divide spinach on 4 salad plates. Remove the mango slices from the dressing and arrange on top of the spinach. Top with almonds and drizzle remaining dressing on top.

Are you surviving this heat?  The weatherman promised it will cool down by Thursday…we shall see.  This week the heat brings us:

Small CSA Box:  ½ lb Salad Mix, 1 bu Carrots, 1 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 2 heads Garlic, 1 pt. Strawberries, and 1 bu Celery

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 2 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 3 heads Garlic, 1 pt Strawberries, 1 bu Celery, and 2 ea Santa Rosa Plums

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 3 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 4 heads Garlic, 1 pt Strawberries, 2 bu Celery, 1 bu Winterbor Kale, ¾ lb Spinach, and 4 ea Santa Rosa Plums

Greens with Cranberry-Cinlantro Vinaigrette

¼ cup seasoned rice vinegar
½ tsp. minced garlic
½ Tbls. fresh lemon juice
3 Tbls. water
¼ C. chopped fres cilantro (or more to taste)
¼ C. dried cranberries
¾ C. grape seed oil or extra-virgin olive oil
salt to taste
10-12 cups mixed greens

In a blender of food processor, combine rice vinegar, garlic, lemon juice, water, cilantro and cranberries. With machine running, slowly add oil until well blended. Add salt to taste. Place greens in large bowl. Add enough dressing to lightly coat. Serve with extra dressing on side.

ITEM                                      PRICE (Bulk)             PRICE (Pound, Bunch, Each, etc)

SALAD MIX                           $16.00 / 3# CS                        $7.00/ #

SPINACH                               $19.00/ 4# CS                         $7.00/ #

BABY HEADS                        $19.00/ 3.5# CS                      $6.50/ #

BIG HEAD LETTUCE            $30.00/ CS (24 HD/CS)          $2.00/ EA

CARROTS                              $48.00/ CS (24 BU/CS)          $2.50/ EA

ALL CUT GREENS                $19.00/ 4# CS                         $7.00/ #

            (CHARD, MIZUNA, KALE)

ENGLISH PEAS                     $32.50/ 10# CS                       $3.50/ 1#

SHELLING PEAS                   $4.00/ #

FORTEX BEANS                   $2.50/ #

ONIONS – WALLA WALLA                                                $2.50/ BU

ONIONS – RED TORPEDO                                                  $2.50/ BU

ONIONS – CIPPOLINI                                                         $2.50/ BU

CORN                                                                                     $0.75/ EAR

PICKLING CUKES                                                                $1.50/ #

SLICING CUKES                                                                   $1.50/ EA

PARSLEY                                                                               $1.75/ BU