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.

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.

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

Greek Salad with Tahini Dressing

Ingredients
1 ¾ cups feta cheese
1 small cos lettuce, torn into bite-sized pieces
1/2 cucumber, halved lengthways and sliced
3 ¼ cups large plum tomatoes, sliced
1 small red onion, halved and thinly sliced
20 stoned Kalamata olives
4 tbsp extra virgin olive oil
1 tbsp tahini
1 tbsp lemon juice
4 large sprigs of fresh flat-leaf parsley

Directions
Remove the feta cheese from its pack, drain off any liquid and put into a small bowl of cold water. Leave to soak for a few minutes while preparing the rest of the salad (this will remove excess saltiness from the cheese).
Divide the lettuce among four individual serving plates, then top with cucumber, tomato and red onion slices. Scatter with the olives.
Whisk the oil, tahini, lemon juice and a little ground black pepper in a bowl or shake together in a screw-top jar. Scissor-snip the parsley into the dressing.
Drain the feta cheese and crumble into small pieces. Scatter about two-thirds over the salads. Drizzle the dressing over the salads, then scatter with the remaining feta. Serve at room temperature.

Small CSA Box:  ½ lb Salad Mix, 4 ea Baby Red Oak, 1 bu Carrots, 1 ea Slicing Cukes, 1 head Broccoli, 1 bu Walla Walla Onion, 1 lb Shelling Peas, and 3 ea Grand Bright Nectarines

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 2 ea Slicing Cukes, 1 head Broccoli, 1.5 lbs Shelling Peas, 2 bu Walla Walla Onion, 1 bu Parsley, 1 pt Strawberries, and 5 ea Grand Bright Nectarines

Large CSA Box:  1 lb Salad Mix, , 8 ea Baby Red Oak, 2 bu Carrots, 3 ea Slicing Cukes, 2 heads Broccoli, 2 lbs Shelling Peas, 2 bu Walla Walla Onion, 2 bu Parsley, 2 pt Strawberries, and 7 ea Grand Bright Nectarines

Recipe soon to come…

Small CSA Box:  ½ lb Salad Mix, ¼ lb Spinach, 1 bu Carrots, ½ lb Pickling Cukes, 1 head Broccoli, 1 bu Chippolini Onion, and 3 ea Sierra Rich Peaches

Medium CSA Box:  ¾ lb Salad Mix, ½ lb Spinach, 2 bu Carrots, 1 lb Pickling Cukes, 2 heads Broccoli, 1 lb Shelling Peas, 1 bu Chippolini Onion, and 5 ea Sierra Rich Peaches

Large CSA Box:  1 lb Salad Mix, , ¾ lb Spinach, 3 bu Carrots, 1½ lb Pickling Cukes, 2 heads Broccoli, 2 cups Red Raspberries, 1½ lbs Shelling Peas, 2 bu Chippolini Onion, and 7 ea Sierra Rich Peaches

New this week are Pickling Cukes! Slice them up and use them in a salad or stir-fry.

~The yummy Sierra Rich Peaches are from our good friends at Douglas Farms in Pasco, WA.~

Recipes of the week:

Roasted Cipollini Onions
Roasting brings out a rich, mellow flavor in these Cipollini, or wild, onions. Serve them as a side dish alongside roasted meats or with a vegetarian holiday menu.

Ingredients
2  quarts water
4  pounds Cipollini onions
4  rosemary sprigs
1  cup  dry red wine
1/2  cup  low-sodium soy sauce
1/3  cup  balsamic vinegar
2  tablespoons  olive oil
2  tablespoons  honey
Rosemary sprigs (optional)

Preparation
Preheat oven to 475°.  Bring water to a boil in a stockpot.  Add onions; cook 30 seconds. Drain; cool.  Peel onions; arrange in a single layer on a jelly roll pan.  Top with 4 rosemary sprigs.
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk.  Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
Remove onions from pan with a slotted spoon.  Carefully pour cooking liquid into a small saucepan; bring to a boil.  Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup.  Pour over onions; toss well to coat.  Garnish with rosemary sprigs, if desired. 10 servings (serving size: about 1/3 cup)

Sun, sun, sun!  We are definitely getting our fix of summer now!  The produce this week is as yummy as ever, enjoy!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Spinach, 6 ea Baby Red Romaine, 1 cup Raspberries, 1 lb Shelling Peas, 1 bu Walla Walla Onion, ½ lb Broccoli, and 1 bu Italian Parsley

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, ½ lb Spinach, 8 ea Baby Red Romaine, 2 cups Raspberries, 1.5 lbs Shelling Peas, 1 bu Walla Walla Onion, ¾ lb Broccoli, and 2 bu Italian Parsley

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, ¾ lb Spinach, 10 ea Baby Red Romaine, 3 cups Raspberries, 2 lbs Shelling Peas, ½ lb Sugar Snap Peas, 1 lb Broccoli, 2 bu Walla Walla Onion, and 3 bu Italian Parsley

Recipes of the week:

Walla Walla Onion Pizza
Ingredients:
4 Walla Walla onions, sliced
1 tablespoon chopped garlic
3 tablespoons olive oil, divided
1/2 cup diced tomatoes
8 anchovy fillets, optional
1 tablespoon chopped fresh thyme
12 black olives, pitted and halved
1/2 pound frozen bread dough

Directions:
1. Preheat the oven to 425 degrees F.

2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onions, garlic and thyme. Cook, stirring, until golden brown. Add the tomatoes, olives and cook for 5 more minutes.

3. Roll the bread dough into a circle, about 1/4-inch thick. Brush 1 tablespoon olive oil on a pizza pan and dust with flour. Place dough on pan.

4. Spread the onion and tomato mixture evenly on top (right to the edge). Arrange the anchovies on top. Bake for 15 to 20 minutes or until the crust is crisp. Serve warm or at room temperature. Makes 4 servings

Peas, Onions And Lettuce [Easy]
Ingredients
6 cups green peas, shelled
8 small onions, peeled, whole
1 head lettuce, washed, shredded
1/3 cup butter
1 tablespoon sugar
2 cups water
Seasonings to taste

Instructions
Put all ingredients together in a sauce pan. Cover. Cook slowly for about 40 minutes. Then serve.

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 H/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)

SNAPS                                    $32.50/ 10# CS                       $4.00/ 1#

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

RASPBERRIES                       $30/ FLAT

ONIONS – WALLA WALLA            $2.50/ BU

ONIONS – RED TORPEDO              $2.50/ BU

~LOTS OF ENGLIST PEAS RIGHT NOW!