Good morning CSA!

This is the make up week of our winter CSA session. Credit voucher’s have and will be sent for those of you who have let the office know thats what you would prefer.  Thank you so much for your commitment to Willie Green’s we appreciate each and every one of you!

SMALL : 3/4 pound Carrots, 2 Onions, 1 pound Yellow Potatoes, 2 Delicata Squash, 3/4 pound Parsnips, 1 pound Cannellini Beans, 2 Garlic, 3 Apples.

MEDIUM: 1 pound Carrots, 3 Onions, 2 pound Yellow Potatoes, 3 Delicata Squash, 1 pound Parnips, 2 pound Cannellini Beans, 4 Garlic, 4 Apples.

LARGE: 1 1/2 pound Carrots, 4 Onions, 3 pound Yellow Potatoes, 4 Delicata Squash, 1 1/2 pound Parsnips, 3 pound Cannellini Beans, 6 Garlic, 6 Apples.

Good morning CSA! It’s hard to believe that we are halfway through the month of January already. We have 2 weeks left of CSA, we hope you have been enjoying your produce and continue too for the remainder of the session. For those of you who have requested a voucher, look for them in the mail in the coming week.

Have a great week!

SMALL BOX: 3/4 pound Carrots, 2 Onions, 1pound of Yellow Potatoes, 2 Delicata Squash, 3/4 pound Parsnips, 1 pound Cannellini Beans, 2 Garlic, 3 Apples.

MEDIUM BOX: 1 pound Carrots, 3 Onions, 2 pound Yellow Potatoes, 3 Delicata Squash, 1 pound Parsnips, 2 pound Cannellini Beans,  4 Garlic, 4 Apples.

LARGE BOX: 1 1/2 pound Carrots, 4 Onions, 3 pound Yellow Potatoes, 4 Delicata Squash, 1 1/2 pound Parsnips, 3 pound Cannellini Beans, 6 Garlic, 6 Apples.

DELICATA SQUASH and APPLE HARVEST SOUP

INGREDIENTS:

2 tablespoon butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large potato, peeled and cubed

2 cups cubed Delicata Squash

1 cup diced carrots

1 Granny Smith apple (or semi-tart apple) peeled, cored, and sliced 1/4″ thick

1 quart chicken stock

1/4 cup of  dry white wine (optional)

1/2 cup light cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 tablespoons chopped chives

METHOD:

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 min.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chives.

Hello CSA customers,

Hope you all had a great weekend, and got out and enjoyed the nice weather we had. We have only a few weeks remaining for the winter CSA, we hope you are all enjoying your produce so far. Just a reminder, we will have an additional week for CSA to make up for the lost week back in early December. The session techincally ends the weekend of the 22th, but we will be delivering the following weekend of the 29th as well.   If you would prefer a credit voucher instead of the additional box  please contact  me  by the January 22nd.

Have a great week!

SMALL:3/4 pound Carrots, 2 Onions, 1 pound Red Potatoes, 2 Butternut Squash, 3/4 pound Parsnips, 1 pound Cannellini Beans, 2 Garlic, 3 Apples.

MEDIUM: 1 pound Carrots, 3 Onions, 2 pound Red Potatoes, 3 Butternut Squash, 1 pound Parsnips, 2 pound Cannellini Beans, 4 Garlic, 4 Apples.

LARGE:1 1/2 poundCarrots, 4 Onions, 3 pound Red Potatoes, 4 Butternut Squash, 1 1/2 pound Parsnips, 3 pound Cannellini Beans, 6 Garlic, 6 Apples.

VEGETABLE POT PIE

INGREDIENTS:

3 Parsnips, peeled and cut into 1/2 inch pieces                                  2 cups vegetable broth

3 Carrots, peeled and cut into 1/2 inch pieces                                   1/8 teaspoon dried thyme

1 Sweet Potatoe, peeled and cut into 1/2 inch pieces                  

3 tablespoons butter                                                                          1/4 teaspoon hot pepper sauce

2 cups sliced mushrooms                                                                  2 1/4 cups biscuit baking mix

1 cup chopped leeks                                                                          3/4 cup milk

3 tablespoons all-purpose flour

 salt and ground black pepper to taste

METHOD

1. Preheat oven to 400 degrees

2. Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.

3. Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.

4. To prepare biscuit topping, combine biscuit mix with the milk in a bowl. Drop heaping tablespoon of batter onto vegetable filling. Do not cover filling completely with batter. Bake the pot pie in the preheated oven until topping is golden brown, 18-20 minutes.

Good morning CSA customers!

This is the 2nd week of session 4, the holiday’s are behind us so  we are back to our normal delivery schedule for the month. Thank you for all being flexible with the mid-week deliveries. To clear up any confusion, we are continuing with the session 4 for the winter CSA.  The missed week in early December, for those of you who are session 4 customers, we would like to offer you a extra week at the end of the session to make up for that. If you would rather have a credit voucher instead, please contact me as soon as possible and I will get that to you.

Thank you!

SMALL: 3/4 pound Carrots, 3/4 pound Parsnips, 2 Onions, 2 Russet Potatoes, 2 Garlic, 2 Delicata Squash, 3 Pears.

MEDIUM: 1 pound Carrots, 1 pound Parsnips, 3 Onions, 4 Russet Potatoes, 4 Garlic, 3  Delicata Squash, 1/2 pound Cannellini Beans, 5 Pears.

LARGE: 1 1/2 pound Carrots, 1 1/2 pound Parsnips, 4 Onions, 6 Russet Potatoes, 6 Garlic, 4  Delicata Squash, 1 pound Cannellini Beans, 6 Pears.

ROASTED GARLIC MASHED POTATOES

INGREDIENTS:

1 medium head garlic

1 tablespoon olive oil

2 pounds Russet potatoes

4 tablespoons butter, softened

1/2 cup milk

salt and pepper to taste

METHOD:

1. Preheat oven to 350 degrees

2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.

3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.

4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend the potatoes with an electric mixer until desired consistency is achieved.

*Pears are Washington grown.*