Hello CSA Members,

Sun, sun, sun!  We are definitely getting our fix of summer now!  The produce this week is as yummy as ever, enjoy!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Spinach, 6 ea Baby Red Romaine, 1 cup Raspberries, 1 lb Shelling Peas, 1 bu Walla Walla Onion, ½ lb Broccoli, and 1 bu Italian Parsley

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, ½ lb Spinach, 8 ea Baby Red Romaine, 2 cups Raspberries, 1.5 lbs Shelling Peas, 1 bu Walla Walla Onion, ¾ lb Broccoli, and 2 bu Italian Parsley

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, ¾ lb Spinach, 10 ea Baby Red Romaine, 3 cups Raspberries, 2 lbs Shelling Peas, ½ lb Sugar Snap Peas, 1 lb Broccoli, 2 bu Walla Walla Onion, and 3 bu Italian Parsley

Recipes of the week:

Walla Walla Onion Pizza
Ingredients:
4 Walla Walla onions, sliced
1 tablespoon chopped garlic
3 tablespoons olive oil, divided
1/2 cup diced tomatoes
8 anchovy fillets, optional
1 tablespoon chopped fresh thyme
12 black olives, pitted and halved
1/2 pound frozen bread dough

Directions:
1. Preheat the oven to 425 degrees F.

2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onions, garlic and thyme. Cook, stirring, until golden brown. Add the tomatoes, olives and cook for 5 more minutes.

3. Roll the bread dough into a circle, about 1/4-inch thick. Brush 1 tablespoon olive oil on a pizza pan and dust with flour. Place dough on pan.

4. Spread the onion and tomato mixture evenly on top (right to the edge). Arrange the anchovies on top. Bake for 15 to 20 minutes or until the crust is crisp. Serve warm or at room temperature. Makes 4 servings

Peas, Onions And Lettuce [Easy]
Ingredients
6 cups green peas, shelled
8 small onions, peeled, whole
1 head lettuce, washed, shredded
1/3 cup butter
1 tablespoon sugar
2 cups water
Seasonings to taste

Instructions
Put all ingredients together in a sauce pan. Cover. Cook slowly for about 40 minutes. Then serve.

Hope this finds you all healthy and happy!  Enjoy this weeks produce and recipes!

Small CSA Box: ½ lb Salad Mix; ¼ lb Baby Spinach; ½ lb Sugar Snaps; 1 bu Red Torpedo Onions; ¾ lb Shelling Peas; 1 cup Raspberries; 1 lb Rainier Cherries; and 1 lb Zucchini

Medium CSA Box: ¾ lb Salad Mix; ½ lb Baby Spinach; ¾ lb Sugar Snaps; 1 bu Red Torpedo Onions; 1 lb Shelling Peas; 2 cups Raspberries; 2 lbs Rainier Cherries; 2 lbs Zucchini; and 1 small head Cauliflower

Large CSA Box: 1 lb Salad Mix; ¾ lb Baby Spinach; 1 lb Sugar Snaps; 2 bu Red Torpedo Onions; 1 ¼ lbs Shelling Peas; 2 cups Raspberries; 3 lbs Rainier Cherries; 3 lbs Zucchini; 1 medium head Cauliflower; and 2 bu Carrots

Nutty Cauliflower (Easy)

1 1-pound head cauliflower, broken into flowerets (2 cups)

½ medium green or sweet red pepper, cut into bite-size strips

1 clove garlic, minced

1 tablespoon margarine or butter

¼ cup broken pecans, toasted

Cook cauliflower, covered, in a small amount of boiling water for 8 to 10 minutes or till crisp-tender. Drain; transfer to a serving bowl.  Meanwhile, in a medium skillet cook green pepper and garlic in margarine till tender. Pour over cauliflower; toss. Stir in pecans. Serves 4

Zucchini in Dill Sauce

1 pound zucchini

¼ cup finely chopped onion

2 tablespoons water

1 tablespoon margarine or butter

1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

¾ teaspoon instant chicken bouillon granules

1 tablespoon all-purpose flour

1/3 cup dairy sour cream

Cut zucchini into 2×1/4 inch strips. In large saucepan combine zucchini, onion, water, margarine or butter, dillweed, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer 3 to 5 minutes or till zucchini is almost tender. Stirring once. Do not drain. Remove from heat.  Stir flour into sour cream. Stir sour cream mixture into zucchini mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Makes 4 to 5 servings.

~HINT:  To distinguish the difference between Shelling Peas (English) and Sugar Snap peas is easy: Sugar Snaps have a smoother skin with a thicker shell, and a lighter shade of green than English. English’s shell is wrinkled and thinner.

SPINACH: $19.00/ 4 lbs CS or $7.00/lb

BABY HEADS: $19.00/ 3.5 lbs CS or $6.50/ lb

BIG HEAD LETTUCE: $30.00/ CS or $2.00/ EA

CARROTS: $48.00/ CS (24 BU/CS) or $2.50/ EA

RAPNI: $36.00/ CS (24 BU/CS) or $2.50/ EA

ALL CUT GREENS (CHARD, MIZUNA, KALE): $19.00/ 4 lbs CS or $7.00/lb

SNAPS: $4.00/ 1 lb

ENGLISH: $3.50/ 1 lb

BROCCOLI: $3.00/ 1 lb

RASPBERRIES: $30/ FLAT

ONIONS: $2.75/ BU

Hello CSA Members,

We are starting Session 2 this week, thank you for signing up.  We have (yet again) some great produce for you, enjoy!

Small CSA Box:  ½ lb Salad Mix, 1 bu Carrots, ¼ lb Spinach, ½ lb Sugar Snaps, 6 ea Baby Red Romaine, 1 cup Raspberries, and 1 lb Rainier Cherries

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 8 ea Baby Red Romaine, ½ lb Spinach, 2 cups Raspberries, ¾ lb Sugar Snap Peas, 1 bu Walla Walla Onion, 2 lbs Rainier Cherries, and ½ lb Broccoli

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 10 ea Baby Red Romaine, ¾ lb Spinach, 2 cups Raspberries, 1 bu Turnips, 1 lb Sugar Snap Peas, ¾ lb Broccoli, 1 cup Strawberries, 2 bu Walla Walla Onion, and 3 lbs Rainier Cherries

Recipes of the week:

Golden Broccoli Bake

1½ lbs broccoli, cut up (6 cups)

1 7½ ounce can semi condensed cream of mushroom soup

¼ cup shredded cheddar cheese

2 tablespoons milk

1 tablespoon mayonnaise or salad dressing

1 tablespoon chopped pimento

2 tablespoons crushed cheese crackers

Cook fresh broccoli, covered, in a small amount of boiling water for 9 to 11 minutes or till crisp-tender. Drain. Transfer to a 1½ quart casserole. Combine soup, cheese, milk, mayonnaise, and pimiento. Stir into broccoli. Top with crushed crackers. Bake in a 350* oven about 30 minutes or till heated through. Serves 6

Warm Raspberry Compote – Great on vanilla ice cream or chocolate soufflé

2 pints fresh raspberries

1 vanilla bean, split lengthwise

1/2 cup sugar

1/4 cup raspberry liqueur

6 tablespoons water

4 teaspoons fresh lemon juice

In a medium saucepan, combine half of the raspberries with the vanilla bean, sugar, raspberry liqueur and water; simmer for 4 minutes, then remove the vanilla bean. Transfer the berry sauce to a blender and puree. Strain the sauce into a clean saucepan and return to a simmer. Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top. Stir in the lemon juice and refrigerate for up to 2 days. Rewarm before serving

Hello CSA Members,

Yum yum!  We have some great stuff this week.  Don’t forget to sign up for Session 2 if you haven’t already, it starts the week of July 12^th.  Enjoy!

Small CSA Box:  ½ lb Salad Mix, 1 bu Carrots, ½ lb Sugar Snaps, 6 ea Baby Red Oak, ¼ lb Arugula, 1 cup Raspberries, and ½ lb English Peas

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 8 ea Baby Red Oak, ½ lb Arugula, 2 cups Raspberries, ¾ lb English Peas, ¾ lb Sugar Snap Peas, 1 bu Red Torpedo Onion, and 1 bu Radish

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 10 ea Baby Red Oak, ¾ lb Arugula, 3 cups Raspberries, 1 lb English Peas, 1 lb Sugar Snap Peas, ¾ lb Broccoli, 1 cup Strawberries, 1 bu Red Torpedo Onion, and 2 bu Radish

Fire Onions

Ingredients:
Red Onions
Balsamic Vinaigrette

Directions:
Cut tops off onions, trim roots. Make 3-4 slices through onion towards core to make “fan” shape. Place each onion on tin foil, drizzle w/balsamic vinaigrette, wrap onion in foil and grill over charcoal briquettes slowly until soft. Serve with grilled steak, chicken, or tuna.

Fresh Simple Mint Pea Soup

1 1/2 tbs. butter
1 large shallot
2 sprigs mint plus additional chopped for garnish
2-2 1/2 cups veggie or chicken broth
1 pound fresh peas
salt and pepper
crème fraiche

Melt butter. Cook shallot until translucent, but not browned. Add chicken stock, sprigs or mint. Bring to boil. Add peas and boil until tender, approximately 3 minutes. Remove mint sprigs. Blend and and serve chilled or heated with crème fraiche and mint garnish.