An excerpt from Lynnwood Today, posted on February 28^th quotes Jeff saying “As one of this year’s recipients, we felt it was important to use the money to start our business earlier in the year. We were able to build five greenhouses. As a result, we already have sugar snap peas that are 5-6 inches tall. We would never have been that far along otherwise”. UPDATE: I just walked through the greenhouses today and those sugar snap peas are now about 6 feet tall!

We are very thankful for Denise Breyley, Regional Local Forager at Whole Foods Market, and the team at WGOF for their extraordinary efforts made to better an already amazing organic farm!

We have made some changes to our CSA program and policies. We are no longer breaking the season up in sessions. The Summer CSA season is now just June 11 through September 30, which is a 16 week commitment of yummy produce.

You can sign up for your CSA share TODAY at www.williegreens.org!

Since you will be enjoying a season committing to 16 weeks, our new policy changes are as follows: If you are going to miss a pick up (due to vacation or similar), instead of being able to “hold” your share, you will need to arrange with a neighbor or friend to pick it up. If you’d like to donate the missed share, or want another option, contact me and we will figure it out.
Your pick up location options will be the farmers markets we attend and our farm in Monroe. For days and times click here.

Our prices, since we are now asking for a 16 week commitment, have been reduced.
• Small Share $350 (a $20 dollar savings from last year)
• Medium Share $530 (a $30 dollar savings from last year)
• Large Share $700 (a $40 dollar savings from last year)

We are very excited to bring WGOF CSA back for the summer season! There is a deadline for CSA signups: June 18th, so sign up today! If you have any questions don’t hesitate to contact me. Thank you and hope to see you soon! Enjoy!

Beth Bystedt
Office Manager
425-485-4128
www.williegreens.org

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.

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

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

Happy 2012!  They say time flies when you’re having fun,
and let me tell you WGOF is having lots of fun! 
With 2011 in the books, we are really excited for all 2012 brings, and
hopes it finds you prosperous in everyway. 
Enjoy!

Small CSA Share: Salad Mix ½ lb; Mache ½ lb; Carrots 1 bu; Butternut Squash 1 ea; Cabbage
1 head; Leeks 1 bu; Red D’Anjou Pears 4 ea; and Red Potatoes 1 lb.

Medium CSA Share: Salad Mix ¾ lb; Mache ¾ lb; Carrots 2 bu; Butternut Squash 2 ea; Cabbage
2 heads; Leeks 2 bu; Red D’Anjou Pears 6 ea; Red Potatoes 1 ½ lb; Forno Beets 1
bu; and Collard Greens 1 bu.

Large CSA Share: Salad Mix 1 lb; Mache ¾ lb; Carrots 3 bu; Butternut Squash 3 ea; Cabbage
2 heads; Leeks 3 bu; Red D’Anjou Pears 8 ea; Red Potatoes 2 lb; Forno Beets 2
bu; Collard Greens 2 bu; and Parsnips 2 bu.

Recipe of the Week:

Warm up to this lovely
soup!

Ground Turkey Soup

Ingredients

1 pound ground turkey

8 cups water

8 cubes beef bouillon cube

4 potatoes, peeled and
cubed

2 carrots, sliced

1 small head cabbage,
shredded

1 cup pearl barley

Directions

In a large pot, combine
water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower
temperature, and simmer.

In a separate saucepan,
brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.

Add barley for last 15
minutes of cooking time. Serve.

Courtesy of allrecipes.com

  ]]> http://williegreens.org/ourblog/?feed=rss2&p=547 0 http://williegreens.org/ourblog/?p=545 http://williegreens.org/ourblog/?p=545#comments Tue, 13 Dec 2011 21:17:16 +0000 Willie Green's http://williegreens.org/ourblog/?p=545

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.

With the cold settling in, and not letting up, we hope this finds you warm and healthy! Keep those bodies healthy with great food.  Enjoy!

Small CSA Share: Salad Mix ½ lb; Mache ¼ lb; Carrots 1 bu; Yukon Potatoes 1 lb; Butternut
Squash 1 ea; Honeycrisp Apples 2 ea; Brussels Sprouts ½ lb; and Cannellini
Beans ½ lb

Medium CSA Share: Salad Mix ¾ lb; Bok Coy 2 bu; Mache ½ lb; Carrots 2 bu; Yukon
Potatoes 1 ½ lb; Butternut Squash 2 ea; Honeycrisp Apples 4 ea; Brussels
Sprouts ¾ lb; Cannellini Beans ¾ lb, and Leeks 1 bu.

Large CSA Share: Salad Mix 1 lb; Bok Coy 3 bu; Mache ¾ lb; Carrots 3 bu; Yukon
Potatoes 2 lb; Butternut Squash 2 ea; Honeycrisp Apples 6 ea; Brussels Sprouts 1
lb; Cannellini Beans 1 lb, Leeks 2 bu, Forno Beets 1 bu.; and Turnips 2 bu.

Recipes of the Week

I’ve learned that not only is
it great raw in salads, Mache can be used like other cooking greens. Sauté it
with bacon for great flavor and serve along side your favorite main course.  And for a sweet and savory taste, try the
Apple-Leek Pork chop recipe.

Mache Sauté with Apple Smoked Bacon

Ingredients

4 strips apple-smoked
bacon, chopped

1 tablespoon olive oil

½ red onion, thinly sliced

1 clove garlic, thinly
sliced

4 ounces Mache, rinsed

Sea salt and black pepper

Directions

Cook the bacon in a large
sauté pan over medium heat until golden and crisp. Remove bacon and pour out
excess fat. Heat olive oil in same pan over medium heat. Add onion and garlic
and cook for 1-2 minutes. Add the Mache and cook until wilted. Add reserved
bacon and stir through. Season to taste with salt and pepper.

Courtesy of epicroots.com

Apple-Leek Pork Chops

Ingredients

2 (4 ounce) lean boneless
pork loin chops

2 teaspoons canola oil

1 tart green apple, sliced

1 medium leek, white
portion only, sliced

1 cup unsweetened apple
juice

½ teaspoon grated orange
peel

½ teaspoon dried rosemary,
crushed

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon cornstarch

2 tablespoons water

2 cups cooked wild rice or
long grain rice

Directions

In a nonstick skillet,
brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook
for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine
cornstarch and water until smooth; add to skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Serve with rice.

Lacinato Kale Salad with Pickled Baby Fennel

Serves 4

Ingredients For Pickled Baby Fennel (prepare 24 hrs ahead)

4 heads Willie Green’s baby fennel; trimmed (leaving a little green on the stem) and then quartered

1 small beet peeled and quartered

2 cups cider vinegar

2 cups water

3 TB. salt

Method

Bring the water, vinegar and salt to a boil. Add the beet and fennel. Immediately remove from the heat and allow standing for 1 hr. Transfer fennel, beets and liquid to glass container and refrigerate overnight. Strain fennel from beets and liquid before adding to salad. Reserve pickling liquid for salad dressing.

Ingredients For Kale Salad;

1 recipe pickled baby fennel (above)

1 bunch Willie Green’s lacinato kale

½ cup pine nuts, toasted

½ cup Asiago cheese, shaved

1 tsp. red chile flakes

2 TB. olive oil

The juice of 2 lemons (Meyer lemons if they are in season)

Smoked Sea Salt (Alder is best) to taste

Method

Cut the kale across the leaves in ½ inch ribbons until you reach the thicker tough end of the stem. Discard tougher portion. Toss sliced kale with olive oil and lemon juice until it is evenly coated. Add toasted pine nuts, asiago, chile flakes, and pickled baby fennel. Toss well. Add some of the pickling liquid from the baby fennel if you wish for a tangier dressing. Finish with smoked salt. Serve immediately.

Fresh Cannellini Bean and Roasted Cauliflower Spread

Serves 4 – 6

Ingredients

1 LB. Willie Green’s fresh cannellini beans

½  head white cauliflower, chopped with stem into 2 inch pieces

1 TB. garlic, minced

3 shallots, minced

½ cup capers, strained

1 tsp. cumin

1 tsp. cayenne

1 TB. fresh oregano (leaves only) or 1 tsp. dried oregano

2 cups olive oil

1 cup lemon juice

Sea salt to taste (you will need more for fresh beans than for canned)

Method

Preheat oven to 350 degrees. In a medium pot, cover fresh beans with 6 inches of unsalted water and bring to a boil. Reduce heat and simmer fresh beans until very soft (time will depend on dryness of the beans). While the beans are simmering, heat an oven safe cask iron skillet to maximum heat without adding oil. Dry sear cauliflower pieces while agitating pan constantly. When the cauliflower has softened and browned (about 3 minutes), place skillet into preheated oven for 5 minutes. Remove skillet and allow to cool. Once the cauliflower has cooled, place into a food processor with garlic, shallots, capers, cumin, cayenne and oregano. Pulse until finely minced.

Once the beans have finished cooking, strain any excess water and allow them to cool.  Add them to the  cauliflower mixture in the food processor and puree on low while slowly adding the olive oil and then lemon juice. Season with salt to taste. If the spread is too thick, adjust by adding small amounts of water until you reach your desired consistency.

Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.

Carrot, Roasted Garlic, and Caramelized Onion Spread

Serves 4 – 6

Ingredients

1LB. Willie Green’s baby carrots

6 cloves garlic, peeled

1 small white onion, sliced julienne

1 tsp. nutmeg

1 tsp. curry powder

1 tsp. sea salt

1 ½ cups olive oil, separated

Method

Preheat oven to 325 degrees. Boil carrots in unsalted water for 25 minutes or until soft. Coat garlic cloves in 1 tablespoon of olive oil and roast in preheated oven on a baking sheet for about 20 minutes or until garlic is completely soft and brown.  Sauté onions over medium high heat in a skillet with 1 TB of olive oil until caramelized, about 10 minutes. Chill cooked carrots, garlic, and onions completely. It is important that they are very cold before you puree them to ensure proper consistency. Puree carrots, garlic and onion in a food processor on high for 1 to 2 minutes or until completely smooth. Slowly drizzle olive oil into food processor as it blends. Season with sea salt to taste.

Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.

Thank you Chef Hayden! You can learn more from him at Whole Foods Market Westlake where he reguarly teaches classes: http://wholefoodsmarket.com/stores/westlake/