SPINACH: $19.00/ 4 lbs CS or $7.00/lb

BABY HEADS: $19.00/ 3.5 lbs CS or $6.50/ lb

BIG HEAD LETTUCE: $30.00/ CS or $2.00/ EA

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

RAPNI: $36.00/ CS (24 BU/CS) or $2.50/ EA

ALL CUT GREENS (CHARD, MIZUNA, KALE): $19.00/ 4 lbs CS or $7.00/lb

SNAPS: $4.00/ 1 lb

ENGLISH: $3.50/ 1 lb

BROCCOLI: $3.00/ 1 lb

RASPBERRIES: $30/ FLAT

ONIONS: $2.75/ BU

Hello CSA Members,

Hope you are enjoying the non-rainy weather.  Have a great week and 4^th of July weekend!

Small CSA Box:  ½ lb Salad Mix, 1 bu Carrots, 4 ea Baby Red Romaine, ¼ lb Spinach, 1 pnt Strawberries, ½ lb Broccoli, 1 bu Turnips, and ½ lb English Peas

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 6 ea Baby Red Romaine, ½ lb Spinach, 1 cup Strawberries, 1 cup Raspberries, ½ lb Sugar Snap Peas, ¾ lb Broccoli, 2 bu Turnips, and 1 bu Radish

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 8 ea Baby Red Romaine, ¾ lb Spinach, 2 cup Strawberries, 2 cup Raspberries, ¾ lb Sugar Snap Peas, ¾ lb Broccoli, 2 bu Turnips, ¾ lb English Peas, and 2 bu Fresh Thyme

~HINT:  To distinguish the difference between English and Sugar Snap peas is easy: Sugar Snaps have a smoother skin with a thicker shell, and a lighter shade of green than English. English’s shell is wrinkled and thinner.

Recipe of the week:

Willie Green’s Salad Mix with Sun-Dried Tomato – Balsamic Vinaigrette

8 oz Willie Green’s Salad Mix
4 tbl sun-dried tomato - balsamic vinaigrette

To make sun-dried tomato - balsamic vinaigrette:
2 tbl olive oil
2 tbl balsamic vinegar
1 tbl sun-dried tomatoes – soaked until soft and chopped
1 tsp red wine vinegar
¼ tsp garlic – minced
¼ tsp shallot – minced
¼ tsp summer savory - chopped fine
¼ tsp green basil – chopped fine

Mix all ingredients in shaker bottle. Shake and allow to sit at room temperature for two hours, shaking every 30 minutes. Refrigerate unused portion.

Pour over 8 oz Willie Green’s salad mix and enjoy!

Hey Friends and Fans of Willie Green’s Organic Farm:

After avoiding Monroe’s first funnel cloud in over seven years two Fridays ago, this crazy weather cleared up just enough for us to pull off two successful events at the farm’s new outdoor event space called The Fields. Now, we are busy launching our first of  four four-week summer CSA sessions, and that’s why we are reaching out to you all.

If you haven’t already registered, today is your LAST opportunity to sign up for our first summer CSA sessions! This year’s CSA has been completely streamlined, via an online CSA management solution known as Farmigo. All you do is CLICK on the button that says “Join our CSA”  in the Farm to Family panel on our NEW website www.williegreens.org.

-Save up to 15%. You get more bang for your buck when you sign up for our CSA.

-No waiting in line. You don’t even have to bring cash because it’s all prepaid online. Just show up to your convenient drop off location, tell us your last name, and get your Willie Green’s booty! Better yet, if you help us set up a CSA at your office, church, or home you get a free box delivered directly to you.

-Guarantees you don’t miss out on our best produce. Wake up too late to get the good stuff at the market? No need to worry. You’ve got a pound of sugar snap and English shelling peas just waiting for you in your very own CSA box.

Warmest regards,

Jeff Miller & Willie Green’s Organic Farm Staff
425-485-4128
www.williegreens.org

Let’s see how this goes.

We are excited to begin the last session of the winter season this week. Thank you everyone that is a returning cutomer and welcome new customers.

We have discovered that about 1 in every 15 brussel sprouts is brown on the inside so please cut the sprouts in half before cooking. It seems that the sprouts are the hit of the season and we want to keep everyone happy.

We hope you enjoy the boxes this week. Have a happy holiday.

Small:1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata Squash, 1/2 lb Spinach, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 hd Garlic, 1 lb Potatoes

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata Squah, 1/2 lb Mache, 2 ea Celeriac, 3/4 lb Brussel Sprouts, 1 bn Collards, 2 hd Garlic, 1 bn Radishes

Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 Delicata Squash, 3/4 Mache, 3 ea Celeriac, 1 lb Brussel Sprouts, 2 lb Potatoes, 1 bn Parsnips, 2 bn Beets, 6 hd Baby Lettuce

Delicata squash is a nice mild tasting and delicious squash. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.

Squash with Herbs

Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Cream of Lamb’s Lettuce and Mushroom Soup

You can serve this soup hot or cold.

Ingredients for 4 servings
300 g (10 oz.) or 2 baskets of mache (lamb’s lettuce)
A few ceps (porcini) or chanterelle mushrooms
1 French shallot
1 bunch of chervil
1 tbsp. olive oil
500 ml (2 cups) chicken stock
6 g (1 tsp.) sugar
150 ml (10 tbsp.) liquid crème fraîche or heavy cream
Salt and pepper

Method
Rinse the lamb’s lettuce under running water.
Peel and finely chop the shallot; sauté it in olive oil in a large saucepan.
Add the lamb’s lettuce and chervil that has been washed, dried and chopped.
Sprinkle with sugar and cook for a few minutes before adding the broth.
Cover and cook 15 minutes longer.
Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet.
Purée the soup in a blender and add the cream.
Reheat for a few minutes before serving with grilled ceps or chanterelles.