Hello CSA Customers,

This is the last week to Session III.  We just did a mass mailing for our Winter CSA Brochures so if you have not received one we do have them at the Farmer’s Markets or contact the office and I can get one out to you in the mail. 

Small Box:  1/2 lb Salad Mix, 1 bu Carrots, 3 ears of Corn, 1 Beefsteak Tomatoe, 1/2 lb Jade Beans, 4 Plums, 1/4 lb Spinach, 1 head of Broccoli.

Medium Box:  3/4 lb Salad Mix, 2 bu Carrots, 6 ears of Corn, 2 Beefsteak Tomatoes, 3/4 lb Jade Beans, 6 Plums, 1 bu of Celery, 1 Walla Walla Onion, 1 head Broccoli.

Large Box:  1 lb of Salad Mix, 3 bu Carrots, 8 ears of Corn, 3 Beefsteak Tomatoes, 1 lb of Jade Beans, 8 Plums, 1 bu of Celery, 2 Walla Walla Onions, 3/4 lb Spinach, 2 heads of Broccoli, and 1 bu of Thyme.

‘Blueberry Walnut Salad’

Ingredients:

1 lb of salad mix                                                      1/2 cup raspberry vinaigrette salad dressing

1 pint of fresh blueberries                                        1/4 cup crumbled feta cheese

1/4 cup walnuts

Directions:

1)  In a large bowl, toss the salad greens with the blueberries, walnuts and raspberry vinaigrette.  Top with feta cheese.

Serves:  6

‘Best Bean Salad’

Ingredients:

1 lb of green beans                                                1/2 cup of celery

1 lb of wax beans                                                   1/2 cup of salad oil

1 lb of garbanzo beans                                          1/2 cup of vinegar

1 lb of kidney beans                                              1/2 teaspoon salt

1 lb of black beans                                                1/2 teaspoon of black pepper

1/2 cup chopped green pepper                              3/4 cup white sugar

1/2 cup chopped onion

Directions:

1)  Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl, toss to mix.

2)  Whisk together the oil, vinegar, salt, pepper and sugar in a seperate bowl until the sugar is dissolved, pour over the bean mixture.  Refrigerate 8 hours or overnight before serving.

Serves:  18

Have a great weekend!

Hello CSA Customers,

We hope you are having a great week so far.  The weather is cooling down for the weekend which will be nice.  This week at the farmer’s markets we are getting in our collards, kales and mustards so be sure to check those out when you come to get your CSA boxes.

Small Box:  1/2 lb Salad Mix, 1 bu Carrots, 1 bu Red Torpedo Onions, 1 English Cuke, 1 Beefsteak Tomatoe, 1/2 lb Haricot, 4 Plums.

Medium Box:  3/4 lb Salad Mix, 2 bu Carrots, 1 bu Red Torpedo Onions, 2 English Cukes, 2 Beefsteak Tomatoes, 3/4 lb Haricot, 3/4 lb Broccoli, 1 bu Parsley, 6 Plums and 1 bu Radishes.

Large Box:  1 lb Salad Mix, 3 bu Carrots, 1 bu Red Torpedo Onions, 3 English Cukes, 3 Beefsteak Tomatoes, 1 lb Haricot, 1 lb Broccoli, 1 bu Parsley, 8 Plums, 2 bu Bok Choy, 2 bu Radishes.

‘Olive Blasta Pasta’

Ingredients:

4 ounces Fettuccini pasta                                                            2 tablespoons olive oil

2 skinless, boneless chicken breast halves cut into bite size      1/2 teaspoon minced garlic

2 green onions, chopped                                                             2 tablespoons grated Parmesan cheese

1/2 teaspoon dried basil                                                             10 sun-dried tomatoes, softened

1/2 cup sliced black olives                                                          1 tablespoon minced fresh parsley

Directions:

1)  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente, drain.

2)  In a large skillet over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes.  Stir in green onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes and parsley;  cook 5 minutes, or until garlic is golden and whites of onions are translucent.  Toss chicken mixture with pasta and serve.

Serves:  2

‘Mussels a la Marinier’

Ingredients:

50 fresh mussels, scrubbed and debearded                         3 green onions, chopped

2 tablespoons extra virgin olive oil                                      1 bu fresh parsley, chopped

5 cloves garlic, minced                                                        3 roma (plum) tomatoes, chopped

1 cup white wine                                                                  salt and pepper to taste

2 tablespoons margerine or butter

Directions:

1)  Place mussels in a large bowl with cold water to cover.  Let them soak for about 20 minutes to remove any dirt and sand.

2)  Heat olive oil in a large stockpot over medium-low heat.  Add garlic, and saute for one minute, but do not brown.  Add the chopped green onion and tomatoes, and cook until almost tender.  Pour in the white wine, and stir in the parsley and butter.  Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes.  Season with salt and pepper to taste.

3)  Add the mussels to the pot cover and allow to cook until the shells are opened, about 10 minutes.  Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. 

Serves:  6

Have a nice weekend - Willie Green’s

Hi CSA Customers,

This week at the farmer’s markets we will have our new brochures for our Winter CSA - if you sign up before Sept 15th you will receive a 5% discount.  For those of you who pick up at the farm I will mail yours out and and the same with our delivery drops I will mail those to you as well.

Small Box:  1/2 lb Salad Mix, 1/4 lb Arugula, 1 bu Carrots, 1 Walla Walla Onion, 1 bu Radishes, 4 ears of Corn, 1 Beef Steak Tomato, 1/2 lb Beans.

Medium Box:  3/4 lb Salad Mix, 1/2 lb Arugula, 2 bu Carrots, 2 Walla Walla Onions, 2 bu Radishes, 6 ears of Corn, 2 Beef Steak Tomatoes, 1 hd Garlic, 3/4 lb Beans.

Large Box:  1 lb Salad Mix, 3/4 lb Arugula, 2 bu Carrots, 3 Walla Walla Onions, 1 bu Parsley, 2 bu Radishes, 8 ears of Corn, 3 Beef Steak Tomatoes, 2 hds Garlic, 1 lb Beans, 1 hd Lettuce.

‘Avocado, Tomato and Mango Salsa’

Ingredients:

1 mango - peeled, seeded and diced                                 3 cloves garlic, minced

1 avocado - peeled, pitted and diced                                 1 teaspoon salt

4 medium tomatoes, diced                                                 2 tablespoons fresh lime juice

1 jalapeno pepper, seeded and minced                              1/4 cup chopped red onion

1/2 cup chopped fresh cilantro                                          3 tablespoons olive oil

Directions:

1)  In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.  Stir in the salt, lime juice, red onion, and olive oil.  To blend the flavors, refrigerate for about 30 minutes before serving.

Serves:  6

‘Basil, Tomato and Mozzerella Sandwich’

Ingredients:

1 (1 pound) loaf Italian bread                                       4 ounces fresh mozzarella cheese, sliced

8 fresh basil leaves, chopped                                       1/8 teaspoon red pepper flakes

2 tomatoes, sliced                                                        1/2 cup balsamic vinegar

Directions:

1)  Slice the loaf of bread in half lengthwise.  Layer the basil, tomato slices, and mozzerella cheese between the two halves of bread.  Cut into four sandwiches.

2)  In a small dish, stir together the balsamic vinegar and red pepper flakes.  Use as a dipping sauce.

Enjoy and have a great weekend!

Willie Green’s

Hello Summer CSA Customers,

It’s a much cooler week this week!  Last week was just too hot for our crops and produce at the markets.  We hope you are all having a good week and are enjoying your weekly CSA boxes.  Next week we will send out new brochures for our Winter CSA Program we hope you will continue the program with us!  Our corn is in at all of markets it’s our Bi-color Corn and it is fabulous! 

Small CSA:  1/2 lb Salad Mix, 1/4 lb Spinach, 1/2 lb Beans, 1 Cucumber, 4 ears of Corn, 1 Torpedo Onions, 1 Garlic, 1 bu Basil.

Medium CSA:  3/4 lb Salad Mix, 1/2 lb Spinach, 2 bu Carrots, 1 bu Beets, 3/4 lb Beans, 1 Cucumber, 6 ears of Corn, 2 Torpedo Onions, 2 Garlics, 1 bu Basil.

Large CSA:  1 lb Salad Mix, 3/4 lb Spinach, 2 bu Carrots, 2 bu Beets, 1 lb Beans, 2 Cucumbers, 1 lb Broccoli, 8 ears of Corn, 3 Torpedo Onions, 3 Garlics, 1 bu Basil.

‘Balsamic Beet and Fresh Spinach’

Ingredients:

1/4 cup balsamic Vinegar                                      15 ounces Beets, steamed til tender 1/4″ slices

1/4 cup white wine vinegar                                   1/4 cup thinly sliced Torpedo Onions

1 tablespoon Chardonnay wine                             4 cups chopped fresh Spinach

2 tablespoons white sugar (optional)

Directions:

1)  Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl.  Place the beets and onions in a small sealable container.  Pour the vinegar mixture over the beets and onions to completely cover.  Seal top, marinate in refrigerator for 4 to 5 hours.

2)  When ready to serve divide spinach leaves between four salad plates.  Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Serves:  4

‘Goddess Beet Salad’

Ingredients:

2 tablespoons olive oil                                            1 (4 ounce) container feta cheese

1/4 cup chopped garlic                                           2 (8oz) cups sliced beets

1/3 cup chopped onion                                          salt and ground black pepper for taste

Directions:

1)  Heat the olive oil in a skillet over medium heat, cook and stir the garlic and onion in the oil until translucent, scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature.  Once cooled, stir the feta cheese into the garlic and onion mixture.

2)  Arrange the beets on a serving plate top with garlic, onion and feta cheese mixture, season with salt and pepper.

Serves:  4

Have a great weekend!