CSA Customers,
We were hit very hard this past week at the farm! We have extensive greenhouse damage due to the heavy amounts of snow and we will not be able to do a CSA this week the 26th! Once the ground thaws then we will be able to see how much damage we have for future markets and CSA sessions.
Have a Happy Holiday -
from all of us at Willie Greens!
Attention CSA Customers
Due to the very cold weather and snow this week we are not be able to do CSA boxes for you all! We will extend you all an additional week. We will also try and reach you via emails and phone calls!
Also, we had to pull the pears very last minute last Friday due to the pears being brown and overripe! We didn’t have enough time to even notify anyone.
Next week Jeff put in something extra for everyone!
Sorry for the inconvience!
Willie Greens
Hi CSA Customers,
We hope you all had a great week! So sorry we were not able to get the pears to you in time for the delivery!! We are making it up this week giving you apples and pears! Again sorry for the inconvience.
In this weeks CSA boxes your veggies are:
Small Box: Six Baby Heads of Lettuce, 1/4 lb Arugula, 2 Apples, 2 Pears, 1/2 lb Potatoes, 1 Spaghetti Squash, 1 Bunch Radishes, and 1 Head Celeriac.
Medium Box: Eight Baby Heads of Lettuce, 1/2 lb Arugula, 4 Apples, 4 Pears, 1lb Potatoes, 1 Spaghetti Squash, 2 bunches of Radishes, 2 Heads Celeriac, 1 bunch Chioggia Beets, and 1 Garlic.
Large Box: Ten Baby Heads of Lettuce, 3/4 lb Arugula, 6 Apples, 6 Pears, 1 1/2 lb Potatoes, 1 Spaghetti Squash, 2 Heads Celeriac, 2 bunches Chioggia Beets, 2 Storage Onions, 2 Garlics, and 1 bunch Rosemary.
‘Spaghetti Squash with Pine Nuts, Sage and Romano’
Ingredients:
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons chopped fresh sage
1/4 cup toasted pine nuts 2 teaspoons butter, melted
1/4 cup grated Pecorino Romano Cheese salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Place the squash, cut side down, in a large bake dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt and pepper; toss to combine. Serve immediately.
‘Roasted Beets and Sauteed Beet Greens’
Ingredients:
1 bunch beets with greens 2 tablespoons chopped onion (optional)
1/4 cup olive oil, divided salt and pepper to taste
2 cloves garlic, minced 1 tablespoon red wine vinegar (optional)
Directions:
1. Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Happy Holidays,
Willie Greens
Hello CSA Customers,
We hope you all had a wonderful Thanksgiving! We are starting the first week of our 3rd session so for those of you who would like to sign up you have until Wed the 3rd to get your order in for this next session.
Your CSA box this week includes the following:
Small Box: 1/2 lb Salad Mix, 1/4 lb Spinach, 1 bunch Carrots, 1 Acorn Squash, 1/2 lb Brussels Sprouts, 1 bunch Leeks, 1 bunch Fennel, and 2 Pears.
Medium Box: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 bunches Carrots, 2 Acorn Squashes, 1 lb Brussels Sprouts, 1 bunch Parsnips, 1 bunch Leeks, 1 bunch Fennel, and 4 Pears.
Large Box: 1 lb Salad Mix, 3/4 lb Spinach, 2 bunches Carrots, 2 Acorn Squashes, 1 1/2 lb Brussels Sprouts, 2 bunches Parsnips, 2 bunches Leeks, 2 bunches Fennel, 6 Pears, 1 bunch Turnips, and 1 bunch radishes.
We picked two recipes this week to use your Leeks and Parsnips -
‘Spinach and Leek White Bean Soup’
Prep Time: 10 mins Yields: 8 servings
Ingredients:
2 teaspoons olive oil 2 lbs cannellini beans, rinsed
4 leeks, bulb only, chopped 2 bay leaves
2 cloves garlic, chopped 2 teaspoons ground cumin
2 (16 ounce) cans fat-free chicken broth 1/2 cup whole wheat couscous
2 cups packed fresh spinach salt and pepper to taste
Directions:
1) Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
‘Roasted Root Vegetables With Apple Juice’
Ingredients:
3 tablespoons butter 1 1/4 pounds carrots
3 cups apple juice 1 1/4 pounds sweet potatoes
1 cup dry white wine 1 1/4 pounds rutabagas
1 1/4 pounds turnips salt and pepper to taste
1 1/4 pounds parsnips
Directions:
1) Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margerine.
2) Preheat oven to 425 degrees
3) Peel and cut vegetables into 1/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
4) Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Enjoy and have a great Week!
