Enjoy this week’s produce!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Braising Mix, 1 bu Carrots, 1 bu Leeks, 1 ea Slicing Cuke, ½ lb Fortex Beans, 1 ea Garlic, and 1 ea Tomato

Medium CSA Box:  ¾ lb Salad Mix, ½ lb Braising Mix, 2 bu Carrots, 1 bu Leeks, ½ lb Pickling Cukes, 2 ea Slicing Cukes, 1 bu Basil, ¾ lb Fortex Beans, and 2 ea Garlic

Large CSA Box:  1 lb Salad Mix, , ¾ lb Braising Mix, 3 bu Carrots, 2 bu Leeks, 1 lb Pickling Cukes, 2 ea Slicing Cukes, 1 bu Basil, 1 lb Fortex Beans, 1 bu Walla Walla Onion, and 3 ea Garlic

Recipe of the week:

Perfect Braised Greens

¼ lb Willie Green’s Braising Mix (half bag)
½ Tbls. olive oil
½ tsp red wine vinegar
2 Tbls. chicken stock
red chili flakes
sea salt and fresh cracked pepper, to taste

Heat oil in skillet. Add braising mix and red chili flakes. Cook for 3 minutes or until partially wilted. Add red wine vinegar, chicken stock, salt and pepper to taste, cover and braise 5-7 minutes or until tender. Serve with brown rice.

We are nearing the end of our Session 3 (one week to go after this week), if you haven’t renewed, don’t forget to signup before September 7^th so you don’t miss any organic produce.  We have some great items coming up!  Enjoy!

Small CSA Box:  ½ lb Salad Mix, ¼ lb Spinach, 1 ea Slicing Cukes, 1 bu Cippolini Onion, ½ lb Romano Beans, 1 pt. Strawberries, and 2 ea Santa Rosa Plums

Medium CSA Box:  ¾ lb Salad Mix, ½ lb Spinach, 2 ea Slicing Cukes, 1 bu Cippolini Onion, ¾ lb Romano Beans, 1 pt Strawberries, 1 bu Celery, 1 Tomato, and 3 ea Santa Rosa Plums

Large CSA Box:  1 lb Salad Mix, ¾ lb Spinach, 3 ea Slicing Cukes, 2 bu Cippolini Onions, 1 lb Romano Beans, 2 pt Strawberries, 2 bu Celery, 2 Tomatoes, 1 hd Broccoli, 1 bu Italian Parsley, and 4 ea Santa Rosa Plums

Recipe of the week:

Baby Spinach with Mango and Spiced Almonds

4 cups Willie Green’s baby spinach, tightly packed
1 mango, peeled and cut into thin slices
½ cup whole almonds
4 Tbls. honey
1 tsp chili powder
2 Tbls. lemon juice
½ tsp Dijon mustard
sea salt and fresh cracked pepper to taste

Toast almonds in a skillet over medium heat, about 3-5 minutes, stirring occasionally.  Drizzle with 2 Tbls. honey and stir to coat.  Sprinkle with chili powder and ½ tsp salt.  Stir to distribute evenly.  Transfer to a dish and set aside to cool. Whisk remaining 2 Tbls. honey, lemon juice, mustard and remaining salt in a bowl. Slowly whisk in olive oil to emulsify.  Just before serving, add mango and stir to coat with the dressing. Divide spinach on 4 salad plates. Remove the mango slices from the dressing and arrange on top of the spinach. Top with almonds and drizzle remaining dressing on top.

Are you surviving this heat?  The weatherman promised it will cool down by Thursday…we shall see.  This week the heat brings us:

Small CSA Box:  ½ lb Salad Mix, 1 bu Carrots, 1 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 2 heads Garlic, 1 pt. Strawberries, and 1 bu Celery

Medium CSA Box:  ¾ lb Salad Mix, 2 bu Carrots, 2 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 3 heads Garlic, 1 pt Strawberries, 1 bu Celery, and 2 ea Santa Rosa Plums

Large CSA Box:  1 lb Salad Mix, 3 bu Carrots, 3 ea Slicing Cukes, 1 head Green Romaine, 1 bu Red Torpedo Onion, 4 heads Garlic, 1 pt Strawberries, 2 bu Celery, 1 bu Winterbor Kale, ¾ lb Spinach, and 4 ea Santa Rosa Plums

In a blender of food processor, combine rice vinegar, garlic, lemon juice, water, cilantro and cranberries. With machine running, slowly add oil until well blended. Add salt to taste. Place greens in large bowl. Add enough dressing to lightly coat. Serve with extra dressing on side.

Thank you for your patience, this recipe was worth the wait!

Greek Salad with Tahini Dressing

Ingredients
1 ¾ cups feta cheese
1 small cos lettuce, torn into bite-sized pieces
1/2 cucumber, halved lengthways and sliced
3 ¼ cups large plum tomatoes, sliced
1 small red onion, halved and thinly sliced
20 stoned Kalamata olives
4 tbsp extra virgin olive oil
1 tbsp tahini
1 tbsp lemon juice
4 large sprigs of fresh flat-leaf parsley

Directions
Remove the feta cheese from its pack, drain off any liquid and put into a small bowl of cold water. Leave to soak for a few minutes while preparing the rest of the salad (this will remove excess saltiness from the cheese).
Divide the lettuce among four individual serving plates, then top with cucumber, tomato and red onion slices. Scatter with the olives.
Whisk the oil, tahini, lemon juice and a little ground black pepper in a bowl or shake together in a screw-top jar. Scissor-snip the parsley into the dressing.
Drain the feta cheese and crumble into small pieces. Scatter about two-thirds over the salads. Drizzle the dressing over the salads, then scatter with the remaining feta. Serve at room temperature.