Hello CSA Customers,

This is the last week of our first session we hope you have been enjoying your CSA boxes!!  This week new we have Leeks and Yukon Gold Potatoes! I have found a quick and easy recipe to use for those that I hope you enjoy.

We are trying to stay dry here at the farm we hope you are doing the same.

Small CSA Box;  1/2 lb Salad Mix, 1/2 lb Carrots, 1 Delicata Squash, 2 Pears, 3/4 lb Yukon Gold Potatoes, 1 bu Radishes, 1 bu Leeks, 1 bu Collards.

Medium CSA Box:  3/4 lb Salad Mix, 3/4 lb Carrots, 2 Delicata Squash, 4 Pears, 1 lb Yukon Gold Potatoes, 2 bu Radishes, 1 bu Leek, 1 bu Collards, 1 hd Green Cauliflower, 1 bu Turnips.

Large CSA Box:  1 lb Salad Mix, 1 lb Carrots, 2 Delicata Squash, 6 Pears, 1.5 lb Yukon Gold Potatoes, 2 bu Radishes, 1 bu Leeks, 2 bu Collards, 1 hd Cabbage, 1 hd Green Cauliflower, 1 bu Turnips.

Creamy Potato and Leek Soup

Ingredietns:

6 potatoes, peeled and cubed                                       2 teaspoons margarine

1 (14.5 ounce) can chicken broth                                  1 1/2 cups heavy whipping cream

2 leeks, chopped

Directions:

1)  In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.

2)  In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes or until tender.  Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup).

Collards

Ingredients: 

2 large potatoes, peeled and cubed                                                    4 slices bacon

3 bunches collard greens - rinsed stemmed  and thnly sliced            1/2 onion, diced

Directions:

1)  Place potatoes in a large pot with enough water to cover.  Bring to a boil over medium heat.  Before the potatoes are finished, add the collards to the pot.

2)  Place bacon ina deep skillet over medium-high heat.  Cook until evenly browned, about 10 minutes.  Remove bacon to paper towels to drain, and saute the onion in bacon grease unti tender.  Drain inions of grease, and add to the greens.  Crumble in the bacon, and stir in the wine vinegar.  Simmer over low heat until greens are tender, about 1 hour.

Have a great week!

Willie Green’s

Hello CSA Customers,

We hope all is doing well this week and enjoying the CSA boxes.  This week we have a new squash called ‘Spaghetti Squash’ and I have picked out a wonderful recipe that I think you will enjoy and is really easy to prepare as well.

Also, please note those of you who have the Bellevue pick up - our Bellevue Farmer’s Market is over for the season so the pick up location is at Nature’s Pantry in Bellevue and FRIDAY’s are your pick up days.

Small CSA Box:  1/2 lb Spinach, 1 Onion, 1 head White Cauliflower, 1/2 lb Carrots, 1 bu Celery, 1 bu Bok Choy, 1/2 lb Cannellini Beans.

Medium CSA Box:  3/4 lb Spinach, 1/2 lb Braising Mix, 2 Onions, 1 hd White Cauliflower, 1 Spaghetti Squash, 3/4 lb Carrots, 1 bu Celery, 1 bu Bok Choy, 3/4 lb Cannellini Beans.

Large CSA Box:  1 lb Spinach, 3/4 lb Braising Mix, 3 Onions, 2 hds White Cauliflower, 2 Spaghetti Squashes, 2 bu Chioggia Beets, 1 lb Carrtos, 2 bu Celery, 2 bu Bok Choy, 1 lb Cannellini Beans, 1 bu Fennel. 

‘Spaghetti Squash Saute’

Ingredients:

cooking spray                                                  1 small onion, chopped

1 spaghetti squash, halved and seeded           2 cloves garlic, finely chopped

1/4 cup butter or margerine                            salt and pepper to taste

Directions:

1)  Preheat an oven to 350 degrees F (175 degrees C).  Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet.  Bake until squash is tender but still crunchy, about 40 minutes.  Set aside to cool.

2)  Once cool enough to handle, shred squash flesh from rind using a fork.  Set aside.

3)  Melt butter in a skillet over medium heat.  Cook onion and garlic in butter until soft.  Add squash to the skillet, and cook until hot.  Season with salt and pepper.

Serves:  4

‘Bok Choy, Carrots and Green Beans’

Ingredients:

1 teaspoon peanut oil                                              

3 tablespoons minced shallots                                          1 cup chopped bok choy

2 carrots, sliced diagnonally                                              1/3 cup low sodium, low fat vegetable broth

1 cup fresh green beans, cut into 1 inch pieces                 1 tablespoon light soy sauce

Directions:

1)  Heat the oil in a wok or skillet over high heat.  Add the shallots and saute for 3 minutes.  Add the carrots and stir fry for 3 minutes.  Add the green beans and stir fry for 2 minutes.  Add the bok choy and stir fry for 2 minutes.  Add the broth and simmer for 2 minutes.  Add the soy sauce and serve.

Stay dry and have a great weekend!

Willie Green’s

Hello CSA Customers,

We hope you enjoyed your first box of our Winter CSA program!  This week we have some wonderful pears we think you will like!  The pears are from Wade Bennet at Rockridge Orchards.  Although they are not ‘certified ’ organic, they are non-spray, sustainably produced.  Wade is a gentleman with high integrity and his pears are extraordinary.  Allow to ripen at room temperature for 3-4 days before eating.

Small CSA Box:  1/2 lb Salad Mix, 1/2 lb Braising Mix, 1 1/2 lb Carrots, 1 hd Broccoli, 1 hd Garlic, 1 Butternut Squash, 2 Pears, 1/2 Cabbage.

Medium CSA Box:  3/4 lb Salad Mix, 3/4 lb Braising Mix, 3/4 lb Carrots, 1 hd Broccoli, 2 bu Radishes, 1 bu Turnips, 2 hds Garlic, 2 Butternut Squashes, 4 Pears.

Large CSA Box:  1 lb Salad Mix, 1 lb Braising Mix, 1 lb Carrots, 2 hds Broccoli, 2 bu Radishes, 2 bu Turnips, 3 hds Garlic, 2 Butternut Squashes, 6 Pears, 1 hd Romanesco, 1/2 lb Spinach.

Butternut Squash Fries

Ingredients:

1 (2 lb) butternut squash, halved and seeded                     salt to taste

Directions:

1)  Preheat the oven to 425 degrees F (220 degrees C).

2)  Use a sharp knife to carefully cut away the peel from the squash.  Cut the squash into sticks like French fries.  Arrange squash pieces on a baking sheet and season with salt.

3)  Bake for 20 minutes in the preheated oven, turning the fires over halfway through baking.  Fries are done when they are starting to brown on the edges and become crispy.

Serves:  4

Walnut Pear Salad

Ingredients:

1/3 cup apricot nectar                                      1/8 teaspoon ground mustard

2 tablespoons olive oil                                     3 medium large pears, peeled, halved, and cored

2 tablespoons red wine vinegar                        12 cups mixed salad greens

1 teaspoon minced fresh mint                          3/4 cups chopped walnuts, toasted

1/8 teaspoon salt

Directions:

1)  In a jar with a tight-fitting lid, combine the first six ingredients; shake well.  Combine the pears and dressing in a large serving bowl.  Cover and refrigerate until chilled.  Just before serving, add greens to pear mixture; toss to coat.  Sprnkle with walnuts.

Serves:  8

Enjoy and have a great Week!

Willie Green’s

Welcome  new CSA customers and welcome back exhisting CSA customers! 

Fall is definitely here the farm looks so beautiful this time of year with the leaves changing colors.  This week we are featuring our Delicata Squash its a wonderful sweet squash which I have attached a recipe for.

Small CSA Box:  1/2 lb Salad Mix, 1/2 lb Carrots, 1 sml Cauliflower, 1 bu Celery, 1 Delicata Squash, 1 Storage Onion, 1/2 lb Cannelini Beans.

Medium CSA Box:  3/4 lb Salad Mix, 3/4 lb Carrots, 2 sml Cauliflowers, 1 bu Celery, 2 Delicata Squashes, 2 Storage Onions, 3/4 lb Cannelini Beans,  1 bu Beets, 1 bu Lancinato Kale.

Large CSA Box:  1 lb Salad Mix, 1 lb Carrots, 2 sml Cauliflowers, 1 bu Celery, 1 bu Turnips, 2 Delicata Squashes, 3 Storage Onions, 1 lb Cannelini Beans, 1 bu Beets, 1 bu Lancinato Kale, 1 head Cabbage.

Baked Delicata Squash with Lime Butter

Ingredients:

2 delicata squashes, halved and seeded                            1 teaspoon chili powder, or to taste

3 tablespoons butter, softened                                         1/2 teaspoon lime zest (optional)

1 tablespoon fresh lime juice                                            salt and ground black pepper to taste

Directions:

1)  Preheat oven to 350 degrees F (175 degrees C).  Place the squash cut side down into a baking dish.  Pour water into the dish to about 1/4 inch deep.

2)  Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.

3)  Meanwhile, blend the butter with the lime juice and chili powder in a small bowl.  Mix in the lime zest, if desired.  Season to taste with salt and pepper.  Spoon the buter mixture into the cooked squash, and serve immediately.

Serves:  4

Cream of Cauliflower Soup

Ingredients:

5 tablespoons unsalted butter                                        6 cups chicken broth

1 leek, chopped                                                              salt to taste

1 onion, chopped                                                           1/4 teaspoon freshly gound white pepper

1 carrots, chopped                                                         1 head cauliflower, broken into small florets

1 teaspoon dried tarragon                                              1 cup milk

1/2 teaspoon dried thyme                                             1 cup heavy whipping cream

1/4 cup all-purpose flour                                             2 1/2 cups shredded Swiss cheese (optional)

1 cup dry white wine

Directions:

1)  Steam cauliflower.

2)  Melt the butter or margarine in a stockpot over medium high heat.  Add leek, onion, and carrot;  cook, stirring occasionally, for 10 minutes.  Stir in the tarragon and thyme;  cook 1 minute longer.  Add flour;  cook, stirring constantly, for 1 minute.  Reduce the heat to medium, and gradually stir in the wine and chicken stock.  Season the soup with salt and white pepper.  Add the steamed cauliflower flowerets.  Simmer the soup, uncovered, stirring occasionally for 30 minutes.

3)  Puree the soup in batches in a blender, and return to the pot.  Stir in the milk and cream. Gently heat just until heated through.

4)  If you decide to use the Swiss cheese, stir it in and heat until melted.

Enjoy and have a great weekend!

Willie Green’s