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
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
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]
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