Greetings CSA customers!

We hope you all had a wonderful holiday with your families, and are resting up for the next one! Beginning this week is our 3rd session for the winter CSA. In your boxes this week you will find Honeycrisp apples. The Honeycrisp apple comes from our friends at Tonnemaker Orchards. There farm is located in Royal City, WA. They have a loyal following, and I find their fruit to be among the finest available. The Honeycrisp variety of apple is my favorite.

SMALL BOX: 1/2 pound Spinach, 6 Baby head of Lettuce, 1 bunch of Carrots, 1/2 pound Brussel Sprouts, 2 Apples, 1 med Butternut Squash, 2 Onions, 2 Garlic

MEDIUM BOX: 3/4 pound Spinach, 8 Baby head of Lettuce, 2 bunch of Carrots, 3/4 pound of Brussel Sprouts, 4 Apples, 2 med Butternut Squash, 3 Onions, 3 Garlic, 1 bunch Lancinato Kale, 1each  Celeriac

LARGE BOX: 1pound Spinach, 10 Baby head of Lettuce, 2 bunch of Carrots, 1 pound of Brussel Sprouts, 6 Apples, 3 small Butternut Squash, 3 Onions, 3 Garlic, 2 bunch Lancinato Kale, 2 each Celeriac, 1 pound Cannelini Beans.

BRUSSEL SPROUTS WITH PEPPER, BACON AND ONIONS

INGREDIENTS:

1/2 pound Brussel Sprouts                             fresh cracked pepper - to taste

3 Tablespoons onion-small dice                    1/2 teaspoon fresh rosemary - fine chop

3 strips pepper bacon-medium dice

sea salt- to taste

METHOD:

Clean Sprouts, cut in half. Set aside

Cook bacon on medium heat until mostly crisp. Set aside.

In a heavy saute pan over medium heat. Saute onions in 1 tablespoon olive oil until slightly brown, remove from pan and set aside. Add 2 tablespoons olive oil to pan, add Brussel sprouts and saute until sprouts start to brown, add onions, bacon,  season with salt, pepper and rosemary.  Cover pan, place in a 375 degree oven and cook until sprouts soften, approximately 15 minutes.  Stir and check every 5 minutes.

SPINACH SALAD with WARM BACON-MUSTARD DRESSING

INGREDIENTS:

10 ounces of Spinach                                                     1 teaspoon garlic, minced

4 hard-cooked eggs, peeled and sliced                         1/3 cup white wine vinegar         

1 cup sliced mushrooms                                                1/3 cup Dijon mustard

4 strips crisply cooked bacon, crumbled                        1/3 cup honey

10 ounces Swiss cheese, shredded                          2 strips crisply cooked bacon, crumbled

1/2 cup toasted sliced almonds                                    salt and pepper to taste

1 tablespoon olive oil                   

1 large Shallot , minced     

METHOD:                                                                                                    

Place Spinach in a large serving bowl, top with hard - cooked eggs, mushroom, 4 crumbled strips of bacon, Swiss cheese, and almonds.

Heat olive oil in a small skillet over medium heat.  Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes.  Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.  Pour hot dressing over spinach and toss to coat.

Hello CSA customers,

 Happy Thanksgiving to you!  This week will conclude session 2, if you haven’t already signed up for next session and would like too, feel free to email me at info@williegreens.org or call the office at #425-485-4128 and I will be glad to help.

Just a reminder that if you are a Friday CSA pick up,  it has been changed to Wednesday the 25th, due to the  holiday.  There will be no deliveries Friday the 27th. 

From all of us here at the farm, we wish you a safe and happy Thanksgiving.

SMALL BOX:  1 bunch of Carrots, 6 baby head of Lettuce, 1 bunch of Fennel, 1 bunch of Parsnips, 3/4 pound of Yukon Gold potatoes, 1 Delicata Squash, 1/2 pound of Cannelini Beans, 1/2 each of Celery, 1 bunch of Thyme.

MEDIUM BOX: 1 bunch of Carrots, 8 baby heads of Lettuce, 1 Cabbage, 1 bunch of Fennel, 1 Green Cauliflower, 1 bunch of Parsnips, 1 pound of Yukon Gold potatoes, 2 Delicata Squash, 3/4 pound of Cannelini Beans, 1 each of Celery, 1 bunch of Thyme.

LARGE BOX: 1/2 pound of Braising Mix, 2 bunch of Carrots, 10 baby head of Lettuce, 1 Cabbage, 2 bunch of Fennel, 2 Green Cauliflower, 2 bunch of Parsnips, 1 1/2 pound of Yukon Gold potatoes, 3 Delicata Squash, 2 each Celery, 2 Onions, 2 bunch of Thyme.

TURKEY STUFFING

Use your favorite Turkey stuffing recipe and add:

1-2 Tablespoons fresh chopped Thyme

1 Delicata Squash- cubed into medium dice.

Toss cubes with olive oil, sea salt and fresh cracked pepper. Roast in 375 degree oven until 3/4 cooked, add to stuffing.

 

GARLIC MASHED POTATOES

INGREDIENTS

8 potatoes                                        1 whole bulb of garlic

1-2 parsnips peeled                         sea salt to taste

1/2 cup milk                                    1 pinch of fresh cracked pepper

1/4 cup butter

METHOD:

1. Cut off top of garlic bulb. Drizzle with about 2 tablespoons broth. Wrap in aluminum foil and bake at 350 degrees for 1 hour or until softened.

2. Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.

3. Cut Parsnip into 2 inch pieces. Cook in boiling salted water until tender, drain. Put in bowl with potatoes

4. Combine potatoes with milk, butter, garlic, salt and pepper. Mix with an electric mixer or potato masher to your desired consistency.

Hello CSA customers!

What a wet and rainy November we are having, hope you are all staying warm and dry! Please take note that friday the 27th drop has been changed to wednesday the 25th. Location and pick up times are the same, just the date of delivery. You will all be able to enjoy your produce for the holidays.

SMALL CSA BOX:  1/2 pound Spinach, 6 Baby heads of Lettuce, 1 small Spaghetti Squash, 2 Onions, 1 head Green Cauliflower, 1 bunch of Beets, 1 bunch of Parsnips, 1 head of Garlic

MEDIUM CSA BOX: 3/4 pound Spinach, 8 Baby heads of Lettuce, 1 med Spaghetti Squash, 3 Onions, 1 head Green Cauliflower, 1 bunch of Beets, 1 bunch of Turnips, 1 bunch of Parsnips, 1 bunch of Collard Greens, 2 heads of Garlic

LARGE CSA BOX: 1 pound Spinach, 10 Baby head of Lettuce, 1 large Spaghetti Squash, 4 Onions, 2 head Green Cauliflower, 1bunch Radish’s,  2 bunch Beets,  2 bunch Turnips,  1 bunch Collard Greens,  4 head Garlic,  3/4 pound Cannelini Beans

SPAGHETTI SQUASH 1

INGREDIENTS:

1 spaghetti squash, halved lengthwise and seeded                 1 1/2 cups chopped tomatoes

2 tablespoons vegetable oil                                                       3/4 cup crumbled feta cheese

1 onion, chopped                                                                        3 tablespoons sliced black olives

1 clove garlic, minced                                                                  2 tablespoons chopped fresh basil

DIRECTIONS:

Preheat oven to 350 degrees. Lightly grease a baking sheet. Place Spaghetti Squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm.  Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives and basil.  Serve warm

Hello CSA customers! We are into our 2nd week of session 2 of the winter CSA, the weather is getting worse but the veggies are fabulous! Please take note that we are trying to have a November 25th delivery instead of Friday the 27th. We want you to have your box for the holiday! Please check blog next Monday for confirmation.

This week we are featuring Fennel, and Fingerling Potatoes. Below are two delicious recipes for you to try. Enjoy!

SMALL BOX

1/2 pound of Salad mix

1/2 pound of Carrots

1 bunch of Leeks

1 large Butternut Squash

1/2 pound Fingerling Potatoes

1 bunch Celery

1 head Green Cauliflower

MEDIUM BOX

3/4 pound of Salad MIx

3/4 pound of Carrots

1 bunch Leeks

2 medium Butternut Squash

1 pound Fingerling Potatoes

2 bunch of Celery

1 head of White Cauliflower

1/2 pound of Brussel Sprouts

1 each of Fennel

LARGE BOX

1 pound Salad Mix

1 pound of Carrots

2 bunch of Leeks

3 medium Butternut Squash

1 1/2 pound of FIngerling Potatoes

2 bunchs of Celery

2 head of White Cauliflower

3/4 pound Brussel Sprouts

2 each of Fennel

1 bunch of Parsnips

1 bunch of Bok Choy

RECIPES:

PIZZA WITH FINGERLING POTATOES AND LEEKS

INGREDIENTS:

1 Boboli or homemade pizza crust (pre-baked)

2-3 Beefsteak tomatoes peeled and sliced

2 medium Leeks sliced

3 Fingerling potatoes-cooked and sliced thin

6-8 mushrooms-sliced

provolone cheese-optional

Reggiano parmesan-fresh grated

2 T. fresh basil-chopped]

2 gloves garlic-minced

Cook potatoes in salted boiling water until fork firm. Slice with skin and set aside. To assemble pizza lay down tomato slices, onions, potatoes and mushrooms. Sprinkle with parmesan cheese, basil and garlic. Bake on a pizza stone or pizza pan that has been pre-heated in a 450 degree oven. Bake for approximately 8-10 minutes, or until crust has darkened.

 

CREAMY BUTTERNUT SQUASH AND FENNEL AND CURRY SOUP

INGREDIENTS:

1/2 small yellow onion- coursely chopped

1 clove of garlic- coursely chopped

1 Butternut squash - cut in half

1 bulb Fennel- cored, coursely chopped

1 large Yukon Gold potato- small diced

1 chicken breast-small diced

chicken stock - approximately 4 cups

brown sugar- to taste

yellow curry ( Vermont curry) - to taste

olive oil

sea salt - to taste

fresh cracked pepper- to taste

Bake squash in 375 degree oven. Place cavity side up on sheet pan.  Season with a little salt and pepper, small pat of butter and a sprinkling of brown sugar. Bake uncovered until flesh can be pulled away from skin.

Cook potatoes in boiling salted water until 3/4 done. Strain, cool and set aside. Saute diced chicken breast in olive oil over high heat. Season with a little salt and pepper. When chicken is brown and carmelized, set aside. Saute fennel and onion in olive oil over medium heat until soft 3-5 minutes, add garlic, cooking an additional 2 minutes. Do not brown.  Add scooped out butternut squash flesh and chicken stock, add Vermont curry to taste.  Bring to boil, simmer 5 minutes. Cool slightly and then place in a blender with 1/2 of the potatoes. Blend until smooth. Pour back into pot, add the other 1/2 of potatoes and cooked chicken. Bring back to simmer and serve.

Note:

Vermont curry is a brand name and one that I’ve found to have the best flavor. It is a yellow curry in a compressed type of brick. Break off pieces and add to your dish. It will dissolve in hot liquids. It can be found in Asian markets.

 

 

 

 

Hello CSA customers, I want to introduce myself. My name is Stephanie and I am the new office gal here at Willie Greens farm. I am excited to be here at the farm!  New in the the box this week is Pluots. They have a  deep purlpe skin and golden flesh very juicy and sweet, with a hint of tartness. The flavor is a cross between a plum and apricot. Thanks to our friends at Tiny’s Organic for the delicous pluots this week!

In the box this week:    SMALL BOX                             MEDIUM BOX                     LARGE BOX

                                 braising mix 1/2 pound                  3/4 pound                      1 pound

                                 carrots          1/2 pound                  3/4 pound                      1 pound

                                 spinach         1/2 poiund                 3/4 pound                      1 pound

                                 pluots            2 each                        4 each                             6 each

                                 romanesco     1 head                        1 head                            2 head

                                 onions             2 each                       3 each                            4 each

                                garlic                                                  2head                            3head

                                red potatoes     3/4 pound                 1 pound                         1 1/2 pound

                                cannelini beans  1/2 pound                1 pound                         1 1/2 pound

                                baby lettuce                                        6heads                            8heads

                                acorn squash                                                                              1 each

Autumn Acorn Squash:

2 med acorn squash

1/2 pound ground turkey

1 egg

1/2 cup cooked wild rice

1/2 cup chopped, peeled tart apple

1/2 cup chopped or frozen cranberries

1/4 cup chopped celery

1/2 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon ground allspice1/4 teaspoon ground cardamom , or replace with curry powder.

DIRECTIONS:

cut squash in half and discard seeds; set squash aside. In skillet over med heat cook turkey until no longer pink, drain. Add egg, rice, apple, crannberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves;place in an ungreased 13in x 2-in baking dish. Fill dish with hot water to a depth of 1/2 IN. Cover and bake at 350* for 25 mn. Uncover; bake 20-25 min longer or until the squash is tender.

ARUGULA SALAD with CANNELLINI BEANS

2 tablespoons olive oil

2gloves garlic

1 (14.5 ounce)can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce)  cannellini beans, drained and rinsed

2 tablesppons chopped fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved parmesan cheese

DIRECTIONS:

1. heat the olive oil in a large skillet over me heat; cook the garlic in the hot oil about 1 min. Add the tomatoes, wine, sage, thyme,; increase the heat to me-high heat and simmer 2-3 min. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through; 3-4 min.

2. Arrange arugula on a serving platter, Sppon bean mixture over the arugula. Top with parmsan cheese