Hi CSA Customers!

We hope you all had a great week last week!    This week with the holiday on Thursday we still have our Friday deliveries running on schedule.  If you are going to be out of town on Friday please arrange someone else to pick up your box for you.

We have a new item in your box this week ‘Mache’ its a European salad green with a mild nutty flavor great with a balsamic vinaigrette use your apples as a topper in your salad as well …. you will like this new salad green!

Small box:  1/2 lb Salad Mix, 1/4 lb Mache, 2 Apples, 1 Spaghetti Squash, 1/2 lb Potatoes, 1 Cabbage, 1 bunch Thyme, 1/2 lb Cannelini beans.

Med box:  3/4 lb Salad Mix, 1/2 lb Mache, 4 Apples, 1 Spaghetti Squash, 1 lb Potatoes, 1 Cabbage, 1 bunch Thyme, 1 hd Garlic, 1 Onion, 3/4 lb Cannelini beans.

Lrg box:  1 lb Salad Mix, 3/4 lb Mache, 6 Apples, 2 Spaghetti Squash, 1 1/2 lb Potatoes, 1 Cabbage, 2 bunches Thyme, 2 hds Garlic, 2 Onions, 6 Baby Heads Lettuce, 1 lb Cannelini Beans, 1 bunch Rosemary.

‘Spaghetti Squash I’

INGREDIENTS: 

1 Spaghetti Squash, halved lenghwise and seeded

2 tablespoons vegetabel oil                                       1 1/2 cups chopped tomatoes

1 onion, chopped                                                       3/4 cup crumbled feta cheese

1 clove garlic, minced                                                 3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

DIRECTIONS:

1) Preheat oven to 350 degrees. Lightly grease a baking sheet.

2) Place spaghetti squash cut sides down sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.

3) Meanwhile, heat oil in a skillet over medium heat.  Saute onion in oil until tender.  Add garlic, and saute for 2 to 3 minutes.  Stir in the tomatoes, and cook only until tomatoes are warm.

4)  Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with the sauteed vegetables, feta cheese, olives, and basil.  Serve warm.

We wish you all a Happy Thanksgiving from all of us at Willie Greens!

Enjoy your week!

Hi CSA Customers!

We hope you all enjoyed last weeks CSA veggies!!  This week when picking up your CSA boxes we will have a ‘Sign Out’ sheet for you to sign as last week there were some missing boxes.  The sign out sheets will be at Madrona, Ballard, Village Yarn, Columbia City and Nature’s Pantry so be sure to look for your name on the box and please sign out! Thank you!

This weeks CSA boxes includes:

Small Box:  1/2 lb Salad Mix, 1/4 lb Arugula, 1 bunch Carrots, 1 bunch Leeks, 1/2 lb Potatoes, 1 small Butternut Squash, 1/2 lb Brussels Sprouts, and 1 bunch of Rosemary.

Medium Box:  3/4 lb Salad Mix, 1/2 lb Arugula, 2 bunches Carrots, 2 bunches Leeks, 1 lb Potatoes, 2 Butternut Squash, 1 Celeriac, 3/4 lb Brussels Sprouts, and 1 bunch of Turnips.

Large Box:  1 lb Salad Mix, 3/4 lb Arugula, 3 bunches Carrots, 2 bunches Leeks, 1 1/2 lbs Potatoes, 2 Butternut Squashes, 2 bunches Beets, 1 Celeriac, 1 lb Brussels Sprouts, 2 bunches Turnips, and 2 bunches of Rosemary.

‘Brussels Sprouts and Barley Soup’

Prep Time:  25 min           Cook Time:  1 hr 10 mins     Serves:  12

INGREDIENTS:

12 cups chicken broth                                              1/2 cup chopped green bell pepper

1 cup chopped fresh green beans                             1 tsp salt

1 1/4 cups cubed turnips                                         1/2 tsp ground black pepper

1/2 cup chopped leeks                                             1/4 cup butter

1/2 cup chopped carrots                                          1/2 cup all-purpose flour

1/3 cup barley                                                         

1 1/2 lbs Brussels sprouts, trimmed and cut in half

DIRECTIONS:

1)  Measure the chicken broth into a large soup pot.  Bring to a boil.  Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes.  Add the Brussels sprouts and green pepper.  Season with salt and pepper.  Simmer until the sprouts are tender, about 30 mintues more.

2)  Melt butter in a smal saucepan over medium heat, stirring until it starts to brown.  Whisk in the flour until smooth.  Stir this into the soup and simmer until thickened, about 10 minutes.

‘Butternut Squash Bread’

INGREDIENTS:

2 (.25 ounce) packages active dry yeast                            2 eggs, beaten

1/2 cup warm water (110 degrees to 115)                         1/3 cup butter or margerine melted

1 1/4 cups mashed, cooked butternut squash                  1/3 cup sugar

1 cup warm milk (110 to 115 degrees)                               1 tsp salt

                                                                                           7 cups all-purpose flour

DIRECTIONS:

1)  In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.  Add squash, milk, eggs, butter, sugar and salt; mix well.  Gradually add 3-1/2 cups flour; beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Shape into three loaves; place in greased 8 in x 4 in x 2 in loaf pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 degrees F for 25-30 minutes or until tops are golden.  Remove from pans to cool on wire racks.

Enjoy and have a great week!

Hi Winter CSA Customers!

We made it through last weeks ‘flood watch’ we were spared… hoping to be spared this week as well as it looks like a rainy week!

We hope you are enjoying the winter squashes and recipes -

This weeks CSA boxes include:

Small box :  1/2 lb Salad Mix, 1/2 lb Spinach, 1 bunch Carrots, 1 bunch Fennel, 1 head Cabbage, 1 Acorn Squash, 2 Pears, and 1 bunch Radishes.

Medium box :  3/4 lb Salad Mix, 3/4 lb Spinach, 2 bunches Carrots, 1 bunch Fennel, 1 head Cabbage, 2 Acorn Squahes, 1 bunch Winterbor, 3 Pears, 2 bunches Radishes, and 2 heads Garlic.

Large box :  1 lb Salad Mix, 3/4 lb Spinach, 2 bunches Carrots, 2 Onions, 1 bunch Fennel, 2 heads Cabbage, 2 Acorn Squashes, 1 bunch Winterbor, 4 Pears, 2 bunches Radishes, and 2 heads Garlic.

Jeff has picked out two personal favorite recipes for you all this week to try!

‘Braised Cabbage with Fennel’

INGREDIENTS:

1/4 lb bacon                                    1 Cabbage

2 bunches Fennel                             1/2 Medium Storage Onion

1/2 clove Garlic minced                   1 stem Rosemary - chopped

1/2 cup chicken broth                     salt and pepper to taste

4 Tb olive oil

DIRECTIONS:

1.  Quarter and core cabbage.  Slice into 1/3 ” strips.  Cut fennel bulb in 1/2, core and cut into 1/4 ” strips.  Cut bacon into small dice, cook until almost crisp, drain and set aside.  Cut onion, garlic and rosemary and set aside.

2.  Heat oil in large pot (make sure you have a corresponding lid) over medium heat add cabbage, fennel and onions.  Stir constantly until ingredients start to soften.  Do not brown.  Add garlic.  Stir to incorporate and cook another minute.  Add broth, rosemary, bacon and season with salt and pepper.  Cover and cook until cabbage is tender.  Maybe 3-5 minutes.  Check and stir every minute or two.  Do not over cook.  Cabbage should still be a fairly bright green.  Serve

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

INGREDIENTS:

8 oz Willie Green’s Salad Mix

4 T sun-dried tomato - balsamic vinaigrette

Method: for vinaigrette mix:

2 T.  olive oil                                                            2 T balsamic vinegar

1 T.   sun-dried tomatoes - soaked until soft and chopped

1 t.      red wine vinegar                                            1/4 t.   garlic - minced

1/4 t.    shallot - minced                                          1/4 t.    summer savory chopped fine

1/4 t.     green basil - chopped fine

1 Pear

DIRECTIONS:

Mix all ingredients in shaker bottle.  Shake and allow to sit at room temperature for two hours, shaking every 30 minutes.  Arrange salad mix on plate.  Drizzle with vingairette and top with sliced pears.

Have a great week!

Willie Green’s

Hi Winter CSA Customers!

Hope everyone had a safe and fun Halloween!!  Nothing like a rainy week to start off our second session and we hope you all enjoyed the first CSA session with us!

This weeks CSA boxes include:

Small Box:  1/2 lb Salad Mix, 1 bunch Carrots, 1 bunch Leeks, 1/2 lb Brussel Sprouts, 1/2 lb Cannelini Beans, 1/2 lb Potatoes,  and 2 Apples.

Medium Box:  3/4 lb Salad Mix, 2 bunches Carrots, 1 bunch Parsnips, 2 bunches Leeks, 3/4 lb Brussel Sprouts, 1 lb Potatoes, 3 Apples, 1 Delicata Squash, and 1 bunch Golden Beets.

Large Box:  1 lb Salad Mix, 2 bunches Carrots, 2 bunches Parsnips, 2 bunches Leeks, 1 lb Brussel Sprouts, 1 head Celery, 1 1/2 lbs Potatoes, 4 Apples, 2 Delicata Squashs, 2 bunches Golden Beets, and 1 bunch Lancinato.

Here are two recipes that we picked out to go with the Leeks, Potatoes and Brussel Sprouts hope you enjoy them….

‘Potatoe Leek Soup’

Prep Time:  15 mins           Cook Time:  1 hr       Yields:  8 Servings

Ingredients:

1 cup butter                                        1 tablespoon cornstarch

2 leeks, sliced                                    4 cups Yukon Gold potatoes, peeled and diced

salt and pepper to taste                     2 cups  heavy cream

1 quart chicken broth

Directions:

1.  In a large pot over medium heat, melt butter.  Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

2.  Stir cornstarch into broth and pour broth into pot.  Add the potatoes and bring to a boil.  Season with salt and pepper.  Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.  Season with salt and pepper before serving.

‘Baked Brussels Sprouts’

Prep Time:  10 mins            Cook Time:  25 mins            Yields:  6 servings

Ingredients:

2 lbs Brussels sprouts,                                                   1/4 cup fresh lemon juice

ends trimmed yellow leaves removed                            1/4 cup pine nuts 

1/2 cup butter, cut into pieces                                      1/2 cup crumbled blue cheese (optional)

1 teaspoon kosher salt                                                 

1/2 teaspoon black pepper

Directions:

1.  Preheat the oven to 350 degrees F

2.  Place the Brussels sprouts into a casserole or Dutch oven with a lid.  Arrange pieces of butter on top of the sprouts.  Season with salt, pepper and lemon juice.  Cover with the lid.

3.  Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender.  Stir now and then to keep them from sticking.  During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid.  When the sprouts are done, sprinkle blue cheese over them before serving.

We hope you enjoy the Veggies and have a great week!

Kathy