Hi CSA Customers,
We hope you enjoyed your first week of your CSA box!
Small CSA Box: 1/2 lb Salad Mix, 1 bu Carrots, 1 bu Radishes, 1/2 lb Broccoli, 1/2 lb Sugar Snap Peas, 1/2 lb English Peas, 1 Cup of Strawberries, 1 bu Baby Turnips.
Medium CSA Box: 3/4 lb Salad Mix, 1/2 lb Arugula, 2 bu Carrots, 1 bu Radishes, 3/4 lb Broccoli, 3/4 lb Sugar Snap Peas, 3/4 lb English Peas, 1 Head of Lettuce, 1 Cup of Strawberries.
Large CSA Box: 1 lb Salad Mix, 3/4 lb Arugula, 3 bu Carrots, 2 bu Radishes, 1 lb Broccoli, 1 lb Sugar Snap Peas, 1 lb English Peas, 2 Heads of Lettuce, 2 Cups of Strawberries, 2 bu Rapini, 2 bu Baby Turnips.
‘Broccoli with Lemon Butter Sauce’
Ingredients:
1/4 cup butter or margerine 1/4 teaspoon cayenne pepper
1/4 cup water salt and pepper to tast
1 lemon, juiced 1 lb of Broccoli
Directions:
1) In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10-15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Serves 4
‘Radish Salad with Parsley & Chopped Egg’
Ingredients:
2 medium shallots, minced 4 cups thinly sliced radishes
2 teaspoons Dijon mustard 1 cup Italian flat-leaf parsley
3 tablespoons rice wine vinegar 4 large hard-cooked eggs, in sml dice
Salt and pepper
1/2 cup extra-virgin olive oil
Directions:
1) Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temp for several hours)
2) Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours)
3) When ready, toss with dressing, adjust salt, pepper and vinegar to taste and serve.
Serves 8
Have a great week!
Willie Green’s