Hello CSA Customers!

I hope you are all staying cool and comfortable in this heat wave we are having this week!  For any of you who hit the Bellevue Market today we will not be there just to let you know.  We will be there next week though.  I tried blogging yesterday but the power was out in Monroe which knocked out my internet so my apologies for blogging late in the week.

Small CSA Box:  1/2 lb Salad Mix, 1 bu Carrots, 1 bu Radishes, 1 Willie Walla Onion, 1/2 lb Beans, 1 cup Strawberries, 1/2 lb Broccoli.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 2 bu Radishes, 2 Willie Walla Onions, 3/4 lb Beans, 1 cup Strawberries, 3/4 lb Broccoli, 1 English Cucumber.

Large CSA Box:  1 lb Salad Mix, 2 bu Carrots, 2 bu Radishes, 2 Willie Walla Onions, 1 bu Basil, 1 lb Beans, 1 cup Strawberries, 1 lb Broccoli, 2 English Cucumbers, 1/2 lb Arugula.

‘Radish Cucumber Salad’

Ingredients:

1/2 medium cucumber-peeled, seeded and cut into julienne strips

2 radishes, julienned                                                               1 tablespoon olive oil or vegetable oil

2 tablespoons chopped red onion                                           1 1/2 teaspoons lemon juice

1/8 teaspoon garlic salt                                                          1/8 teaspoon lemon-pepper seasoning

Directions:

1)  In a serving bowl, combine the cucumber, radishes and onion.  In another bowl, combine the remaining ingredients.  Pour over vegetables and toss to coat.  Serve immediately.

Serves:  2

‘Green Bean and Feta Salad’

Ingredients:

1 1/2 lbs of fresh green beans                                            1 tablespoon white sugar

1 sweet onion, peeled                                                         3/4 teaspoon salt

2 cloves garlic, chopped                                                     ground black pepper to taste

1/2 cup rice wine vinegar                                                   1 dash hot sauce

1/2 cup apple cider vinegar                                                1 dash Worcestershire sauce

1/3 cup canola oil                                                              4 ounces feta cheese, crumbled

Directions:

1.  Thinly slice the onion and place into a colander over the sink.  Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes).  When the beans are done, drain the water into the colander to slightly cook the onions.  Immediately rinse all in cold water to stop the cooking process.

2.  For the dressing:  In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt pepper, hot sauce and Worcestershire sauce.  Add beans, onions and cheese and stir until combined.  Place in a nonreactive container and refrigerate for at least 4 hours.

Serves:  5

Enjoy and have a great weekend!

Willie Green’s

Hello CSA Customers!

It’s been a very hot week and looks like we are going to be even hotter this weekend I hope everyone is staying cool.  This week we will have new items…Romano & Haricot Beans at the markets - Corn will be here soon as well! 

Small CSA Box:  1/2 lb Salad Mix, 1 bu Carrots, 1 cup Raspberries, 1/2 lb Sugar Snaps, 1 bu Cippolini Onions, 1/2 lb Broccoli, 1/2 lb Romano Beans.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 2 cups Raspberries, 3/4 lb Sugar Snaps, 1 bu Cippolini Onions, 3/4 lb Broccoli, 1 bu Basil, 3/4 lb Romano Beans, 1 bu Radishes.

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 2 cups Raspberries, 1 lb Sugar Snaps, 1 bu Cippolini Onions, 1 lb Broccoli, 2 bu Basil, 1 lb Romano Beans, 2 bu Radishes, 1/2 lb Spinach.

‘Almond Spinach Salad’

Ingredients:

1 tablespoon Dijon-style mustard                            1/2 cup dried cranberries

1/2 teaspoon finely minced garlic                            4 ounces fresh goat cheese, crumbled

1 teaspoon sugar                                                     Candied Almonds

2 tablespoons freshly squeezed lemon juice            1/2 cup sugar

1 teaspoon white wine vinegar                                 2 tablespoons water

1/2 cup extra-virgin olive oil                                   1 drop freshly squeezed lemon juice

1 bag of Baby Spinach                                              3/4 cup roughly chopped or slivered almonds

Directions:

1.  For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl.  Gradually whisk in olive oil until mixture is smooth and glossy.

2.  For candied almonds, preheat oven to 250 degrees F.  Place a sheet of well-oiled foil on countertop.  Place sugar in a very clean medium saucepan and cover with 2 tablespoons water and lemon juice.  Place almonds on a baking sheet and place in oven.  Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color.  Sitr in warm almonds, and immediately spread coated almonds onto prepared foil.  (Take care not to touch them-carmelized sugar is extremely hot.  Cool completely, then chop roughly or break into small pieces.

3.  To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl.  Toss lightly with dressing and serve immediately. 

Serves:  4

DIRECTIONS

Have a great weekend! 

Willie Greens

Hello CSA Customers,

We hope you are enjoying your summer and our CSA boxes each week.  This week you will be getting some of our ‘green garlic’ it is a garlic that is ready to mince no peeling necessary.  Just chop off the green tops and use the white bulbs.  Its a nice strong garlic that we think you will enjoy.

Small CSA Box:  Salad Mix 1/2 lb, 1 bu Carrots, 1 cup Raspberries, 1/2 lb Shelling Peas, 1 bu Red Torpedo Onions, 1/4 lb Arugula, 1 bu Green Garlic, 1/2 lb Broccoli.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 2 cups Raspberries, 3/4 lb Shelling Peas, 1 bu Red Torpedo Onions, 1/2 lb Arugula, 1 bu Green Garlic, 1 bu Radishes, 4 hds of Baby Lettuce, 3/4 lb Broccoli.

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 2 cups Raspberries, 1 lb Shelling Peas, 2 bu Red Torpedo Onions, 3/4 lb Arugula, 1 bu Green Garlic, 1 bu Radishes, 6 hds of Baby Lettuce, 1 lb Broccoli, 1 bu Basil.

‘Garlic Green Beans’

Ingredients:

1 lb fresh green beans, trimmed                           1/8 teaspoon white pepper

1 clove green garlic, minced                                 2 teaspoons olive oil

1/2 teaspoon salt

Directions:

1.  Place beans and enough water to cover in a saucepan, bring to a boil.  Cook, uncovered, for 8-10 minutes or until crisp-tender, drain.  Toss beans with garlic, salt and pepper.  Drizzle with olive oil.  Serve immediately.

Serves:  4

‘Red Fruity Pie’

Ingredients:

1 cup fresh raspberries                                      1 cup quick cooking oats

1 cup fresh cherries, pitted                               1/4 cup brown sugar

2 tablespoons white sugar                                1 teaspoon ground cinnamon

1 (9-inch) graham cracker pie crust                  1 tablespoon butter or margerine, melted

Directions:

1.  Preheat the oven to 375 degrees F (190 degrees C)

2.  In a saucepan, combine the raspberries, cherries and sugar.  Cook over medium heat until soft.  Remove from the heat and set aside.  In a seperate bowl, mix together the oats, brown sugar, cinnamon and melted butter.

3.  Use a slotted spoon to spoon the fruit into the pie crust.  Try not to add too much juice.  Sprinkle the oat mixture over the top.

4.  Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.

Hope you enjoy your fruit and veggies this week!  Have  a great weekend.

Willie Green’s

Good Morning CSA Customers,

We hope you are enjoying your Summer CSA boxes and that you had an excellent 4th of July!

Here are your veggies for the week!

Small CSA Box:  1/2 lb Salad Mix, 1 bu Carrots, 1 cup Raspberries, 1/2 lb Broccoli, 1/2 lb Sugar Snaps, 1 head Lettuce, 1 bu Walla Walla Onions, 1/4 lb Spinach.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 2 cups Raspberries, 3/4 lb Broccoli, 3/4 lb Sugar Snaps, 1 bu Turnips, 1 head of Lettuce, 1 bu Walla Walla Onions, 1/2 lb of Spinach, 1 bu Parsely.

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 2 cups Raspberries, 1 lb Broccoli, 1 lb Sugar Snaps, 1 bu Turnips, 2 heads of Lettuce, 2 bu Walla Walla Onions, 3/4 lb Spinach, 2 bu Parsley, 1 bu Fennel.

“Potatoes and Carrots’

Ingredients:

7 large potatoes, peeled and quartered                                  2 onions, quartered

9 carrots, julienned                                                                salt and pepper to taste

4 large sweet potatoes, peeled and quartered                        1/4 cup vegetable oil

Directions:

1)  Preheat oven to 350 degrees F

2) Place a 1/3 cup water in a 9×13 inch baking dish.  Layer in potatoes, carrots, yams and onions.  Sprinkle generously with salt and pepper.

3)  Pour oil over entire dish until all ingredients are well coated.

4)  Cover or place foil over dish and bake for 2 hours.

Serves:  12

‘French Onion Soup Gratinee’

Ingredients:

4 tablespoons of butter                                     1 sprig fresh thyme leaves

1 teaspoon salt                                                  1 bay leaf

2 large red onions, thinly sliced                        1 tablespoon balsamic vinegar

2 large sweet onions, thinly sliced                    salt and freshly ground black pepper to taste

1 (48 fluid ounce) can chicken broth                4 thick slices French or Italian bread

1 (14 ounce) can beef broth                             8 slices Gruyere or Swiss cheese slices room temp

1/2 cup red wine                                             1/2 cup shredded Asiago or mozzerella room temp

1 tablespoon Worcestershire sauce                 4 pinches paprika

2 sprigs fresh parsley

Directions:

1.  Melt butter in a large pot over med-high heat.  Stir in salt, red onions and sweet onions.  Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

2.  Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.  Bundle the parsley, thyme, and bay leaf with twine and place in pot.  Simmer over medium heat for 20 minutes, stirring occasionally.  Remove and discard the herbs.  Reduce the heat to low, mix in vinegar and season with salt and pepper.  Cover and keep over low heat to stay hot while you prepare the bread.

3.  Preheat oven broiler.  Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.  Remove from heat, do not turn off broiler.

4.  Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.  Fill each bowl 2/3 full with hot soup.  Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzeralla cheese.  Sprinkle a little bit of paprika over the top of each one.

5.  Broil 5 minutes, or until bubbly and golden brown.  As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.  Serve immediately.

Serves:  4

Have a great weekend -  Willie Greens

Hi CSA Customers,

This is the last week of our first Session.  We hope you are enjoying your CSA boxes!  This week’s new item is our fresh red raspberries - we hope you enjoy them.

Small CSA Box:  1/2 lb Salad Mix, 2 bu Carrots, 1 Cup Raspberries, 1/2 lb Broccoli, 1/2 lb Sugar Snap Peas, 1/2 lb English Peas, and a 1/4 lb Spinach.

Medium CSA Box:  3/4 lb Salad Mix, 3 bu Carrots, 1 Cup Raspberries, 1 lb Broccoli, 3/4 lb Sugar Snap Peas, 3/4 lb English Peas, 1 bu Radishes, 1/2 lb Spinach and 1 cup of Strawberries.

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 1 cup Raspberries, 1 1/2 lb Broccoli, 1 lb Sugar Snap Peas, 1 lb English Peas, 2 bu Radishes, 3/4 lb Spinach, 2 bu Bok Choy, 1 cup Strawberries, and 1 head of Cauliflower.

‘Pea Salad’

Ingredients:

1 cup macaroni                                                            1/4 teaspoon ground black pepper

3 eggs                                                                          2 cups shelled peas 

1/4 cup Ranch-style salad dressing                            3 green onions, chopped

1 teaspoon white sugar                                               2 medium sweet pickles, chopped

2 teaspoons white wine vinegar                                  2 stalks of celery, chopped

salt to taste                                                                 1 cup shredded cheddar cheese

Directions:

1.  In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2.  Place eggs in a saucepan and cover completely with cold water.  Bring water to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water, cool, peel and chop.

3.  Whisk together the salad dressing, sugar, vinegar, salt and pepper.

4.  In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese.  Pour dressing over salad, mix well and chill before serving.

Serves:  7

‘Easy Batter Fruit Cobbler’

Ingredients

4 tablespoons butter                                           2 cups of sliced fruit raspberries and strawberries or a mix

3/4 cup all-purpose flour                                   1 tablespoon sugar

1 teaspoon baking powder     

1/4 teaspoon salt

3/4 cup milk

Directions:

1.  Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

2.  Put butter in an 8-inch square or 9-inch round pan, set in oven to melt.  When butter has melted, remove pan from oven.

3.  Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl.  Add milk; whisk to form a smooth batter.  Pour batter into pan, then scatter fruit over batter.  Sprinkle with remaining 1 Tb of sugar.

4.  Bake until batter browns and fruit bubbles.  50 to 60 minutes.  Serve warm or at room temperature with a dollop of whipped cream or  a small scoop of vanilla ice cream.

Serves:  4

Have a great weekend!