Hello CSA Customers,

This is your last week to our Summer CSA - Our Winter CSA starts up the week of Oct 9th.  There is still time to sign up if you are interested.  This week we have our Cannellini Beans which do not need soaking they are ready for cooking soups or salads.  We also have our Tender Sweet Cabbage which is wonderful to add to your soup as well.

Small CSA Box:  1/2 lb Salad Mix, 1 cup Raspberries, 1 bu Radishes, 2 Beefsteak Tomatoes, 1 bu Celery, 1/2 lb Cannellini Beans, 4 ears Corn, 1 head Cabbage.

Medium CSA Box:  3/4 lb Salad Mix, 2 cups Raspberries, 1 bu Radishes, 3 Beefsteak Tomatoes, 1 bu Celery, 3/4 lb Cannellini Beans, 6 ears Corn, 1 head Cabbage and 1/2 lb Jade Beans.

Large CSA Box:  1 lb Salad Mix, 2 cups Raspberries, 2 bu Radishes, 4 Beefsteak Tomatoes, 1 bu Celery, 1 lb Cannellini Beans, 8 ears Corn, 1 bu Parsley, 1 head Cabbage, 1 lb Jade Beans, 2 heads Garlic.

‘Italian Cabbage Soup’

Ingredients:

2 cups dry cannellini beans                                         2 potatoes, peeled and cut into chunks

4 cups water                                                                1 1/2 cups cabbage, coarsely chopped

3 (32 ounce) cartons chicken broth                             1 bu Swiss chard, trimmed and chopped

5 cloves garlic, minced                                                1 bu Kale, trimmed and chopped

4 sage leaves                                                               1 (14.5 ounce) can diced tomatoes

2 bay leaves                                                                12 (1/2 inch thick) slices french bread toasted

1 teaspoon salt                                                           salt and freshly ground pepper to taste

1/2 cup olive oil                                                         1 1/2 cups grated Parmesan cheese for topping

2 onions, diced                                                           1/2 cup olive oil

3 carrots, peeled and sliced

3 large stalks celery, chopped

Directions:

1.  Sort and rinse the beans before placing them in a large pot with the water.  Bring to a boil over medium-high heat and cook 5 minutes.  Drain.

2.  Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot.  Bring to a boil over medium-high heat.  Reduce heat to low and simmer until beans are tender, about 2 hours. Cool.  Remove 1 cup of beans.  Discard the bay leaves and sage leaves.  Blend the remaining bean mixture with a hand mixer until smoot.  Set aside.

3.  Heat the olive oil in a large pot over medium-high heat.  Add the onions, cook and stir until transparent, about 10 minutes.  Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions.  Stir in the tomatoes.  Season with salt and pepper to taste.  Cover, and cook until greens have wilted, stirring at least once, about 20 minutes.  Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens.  Stir in the reserved beans.  Adjust seasonings to taste.  Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer.  Cool, and refrigerate overnight.

4.  Reheat the soup over low heat until heated through, about 20 minutes.  Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Serves:  12

‘Greens with Cannellini Beans and Pancetta’

Ingredients:

2 slices pancetta or bacon, chopped                             1 bu kale, roughly chopped

1 1/2 teaspoons olive oil                                              1 bu beet greens, roughly chopped

1 small red onion, chopped                                           salt to taste

3 cloves garlic, crushed                                                1 (15 ounce) cannellini beans, washed & drained

Directions:

1.  Microwave the chopped pancetta or bacon on high for 3 minutes.  Drain the drippings, and set the crispy pancetta aside.

2.  In a large frying pan, heat the olive oil over medium heat.  Cook onion in oil until soft.  Add the crushed garlic cloves and cook a minute more.  Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more).  Partially cover the pan, and cook until the greens begin to wilt.  Stir in crispy pancetta and cannellini beans.  Cook partially covered for 5 more minutes, until the flavors have combines and the greens are tender.

Serves:  2

Thank you so much for your support in our Summer CSA Program - we hope you have enjoyed your weekly boxes and will continue with our Winter Program.

Willie Green’s

Hello CSA Customers,

We hope you are having a great week so far.  We have our wonderful sweet corn for you again this week and our amazing celery we hope you are enjoying it.  Our Winter CSA starts up next month for those of you who have not signed up yet you can either call the office or drop by our Willie Green’s tent and pick up a brochure.

Small CSA Box:  1/2 lb Salad Mix, 1 bu Carrots, 1 cup Raspberries, 1/2 lb Haricot, 2 Beefsteak Tomatoes, 1 bu Celery, 4 ears of Corn.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 2 cups Raspberries, 3/4 lb Haricot, 3 Beefsteak Tomatoes, 1 bu Celery, 6 ears Corn, 1/2 lb Pickeling Cukes.

Large CSA Box:  1 lb Salad Mix, 2 bu Carrots, 2 cups Raspberries, 2 Torpedo Onions, 1 lb Haricot, 4 Beefsteak Tomatoes, 1 bu Celery, 8 ears Corn, 1 lb Pickeling Cukes, 1/2 lb Arugula.

‘Haricot Verts Lyonnaise’

Ingredients:

16 cups water                                                        1 pinch dried thyme

1 tablespoon sea salt                                            2 tablespoons red wine vinegar

1 1/2 lbs fresh green beens, rinsed & trimmed     sea salt to taste

3 tablespoons unsalted butter                              ground black pepper to taste

1 clove garlic, crushed                                          freshly ground nutmeg to taste

1 large red onion, sliced in rings                           1 tablespoon finely minced fresh parsley

Directions:

1)  In a large pot bring salted water to a boil.  Carefully drop, by handruls, green beens into boiling water.  Return water to a boil for 5 minutes.  Immediately drain the beans and plunge them into ice water for 5 minutes.  Drain and wrap in a clean cloth, set aside.

2)  In the same pot heat butter over medium heat.  Lightly brown the garlic.  Remove from heat and set aside for 20 minutes.

3)  Remove the garlic from the butter, and discard it.  To the garlic flavored butter add onions and thyme.  Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent.  Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.

4)  Stir the green beans into the pot.  After 1 to 2 minutes, de glaze the pot with red wine vinegar.  Season to taste with sea salt, pepper and nutmeg.  Sprinkle with parsley.

Serves:  4

‘Sinful Flourless Espresso Cake’

Ingredients:

12 (1 ounce) squares semisweet chocolate, chopped          1 cup espresso coffee

4 (1 ounce) squares unsweetened chocolate chopped         1 cup packed brown sugar

2 cups unsalted butter, cubed                                             8 eggs

                                                                                            3 cups of fresh raspberries

Directions:

1)  Preheat oven to 350 degrees F (175 degrees C).  Line the bottom of a 9 inch round cake pan with parchment paper.

2)  Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.

3)  Place chocolate in a large bowl, and add boiling hot espresso mixture.  Whisk until smooth.  Cool slightly.  Whisk in eggs.  Pour batter into prepared pan.

4)  Place cake pan in a roasting pan.  Pour enough hot water into the roasting to come half way up the sides of the cake pan.  Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour.  Remove from water.  Chill overnight.

5)  Puree raspberries in processor.  Chill.  Serve with chilled cake.

Serves:  12

Have a great weekend!  Willie Green’s

Hello CSA Customers,

We hope you all enjoyed your Labor Day Weekend!

Small CSA Box:  1/2 lb Salad Mix, 1/4 lb Spinach, 1 bu Carrots, 1 cup Raspberries, 1/3 lb Edamame, 4 ears of Corn, 1 head of Garlic, 1 Cucumber.

Medium CSA Box:  3/4 lb Salad Mix, 1/2 lb Spinach, 2 bu Carrots, 2 cups Raspberries, 1/2 lb Edamame, 1 Walla Walla Onion, 6 ears Corn, 2 heads Garlic, 2 Cucumbers.

Large CSA Box:  1 lb Salad Mix, 3/4 lb Spinach, 2 bu Carrots, 3 cups Raspberries, 1 lb Edamame, 2 Walla Walla Onions, 8 ears Corn, 1 bu Basil, 1 bu Celery, 2 heads Garlic, 2 Cucumbers.

‘Easy Cucumber Salad’

Ingrdients:

2 tablespoons white vinegar                                            1 tablespoon white sugar

1 tablespoon chopped fresh parsley                                1 teaspoon salt

1 tablespoon chopped fresh dill                                      1 seedless cucumber, peeled and chopped

1 teaspoon minced garlic

Directions:

1)  Whisk together the vinegar, parsley, dill, garlic, sugar and salt in a bowl, add the cucumber and stir to coat.  Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

‘Spinach and Berries Salad with Non-Fat Curry Dressing’

Ingredients:

6 ounces fresh spinach, torn in bite size pieces             Non-Fat Curry Dressing:

1 cup thickly sliced strawberries                          2 tablespoons balsamic vinegar

1 cup blueberries and/or raspberries                   2 tablespoons rice vinegar         

1 small red onion thinly sliced                             4 teaspoons honey

1/2 cup chopped pecans                                      1 teaspoon curry powder

                                                                              2 teaspoons Dijon mustard

                                                                                Salt and Pepper to taste

Directions:

1)  Wash and dry spinach.  Whip together dressing.  Add to spinach and toss lightly.  Add berries, onion and pecans.  Toss lightly.

Have a great weekend!

Hello CSA Customers,

This week we have two new items a tender sweet cabbage and edamame which is really easy to prepare.  Edamame the best way to prepare is to put into boiling salted water and boil for 5 mins shuck like a pea pod and its ready to eat!  I’ve also included a recipe below for both veggies.

Small CSA Box:  1/2 lb Salad Mix, 1 bu Carrots, 3 ears of Corn, 1 Beefsteak Tomatoe, 1/2 lb Beans, 1/3 lb Edamame, 1 head of Garlic.

Medium CSA Box:  3/4 lb Salad Mix, 2 bu Carrots, 6 ears of Corn, 2 Beefsteak Tomatoes, 3/4 lb Beans, 1 head of Cabbage, 1/2 lb Edamame, 2 heads of Garlic, and 1 bu of Parsley.

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 8 ears of Corn, 3 Beefsteak Tomatoes, 1 lb Beans, 2 Torpedo Onions, 1/2 lb Arugula, 2 heads of Cabbage, 1 lb Edamame, 2 heads of Garlic, and 1 bu Parsley.

‘Cabbage Noodle Salad’

Ingredients:

1 large head of cabbage, shredded                           1 cup canola oil

1/2 cup olive oil                                                       2 teaspoons soy sauce

1 (3 ounce) package ramen noodles, crushed           2/3 cup white sugar

1/2 cup sesame seeds                                             2 tablespoons balsamic vinegar

3 ounces blanced silvered almonds                         6 tablespoons white wine vinegar

Directions:

1)  Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes.  Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds, until lightly browned, set aside to cool.

2)  Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.

3)  About 30 minutes before serving, toss the dressing and cabbage mixture together, chill.  Just before serving, toss the noodle mixture with the cabbage mixture.

Serves:  7

‘Edamame Dip’

Ingredients:

2 cloves garlic                                                     1/2 teaspoon cumin

1 chipotle pepper in adobo sauce                        1 cup shelled edamame soybeans

2 tablespoons olive oil                                        1 tablespoon water, or as needed (optional)

salt and pepper to taste

Directions:

1)  Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender.  Puree until smooth, then add the edamame, and continue to puree until smooth.  Add water as needed to achieve your desired consistency.  Season to taste with salt and pepper before serving.

Serves:  4