Check out our video the great producers at nwlive.tv created about Willie Green’s Organic Farm and owner Jeff Miller! http://nwlive.tv/specials/willie-greens-organic-farm/
We will also be a spotlight on King 5 Northwest Backroads soon! I will let you know when we find out the air date and time. Good things are happening to Willie Green’s Organic Farm! Thank you for your support.
This is the last summer session for 2010! This was an “interesting” season for produce, the early summer rain and cold seemed to prolong some growth time which led to some later harvestings. For you loyalty, we thank you. Enjoy this week’s produce!
Small CSA Box: ½ lb Salad Mix, 1 bu Lancinato Kale, 1 bu Carrots, ½ lb Fortex Beans, 1 cup Raspberries, ½ ea Cabbage, 1 ea Tomato, and 1 head Garlic
Medium CSA Box: ¾ lb Salad Mix, 1 bu Lancinato Kale, 2 bu Carrots, 1 bu Beets, ¾ lb Fortex Beans, 2 cups Raspberries, 1 ea Cabbage, 1 ea Tomato, 1 head Romanesco Broccoli, and 2 head Garlic
Large CSA Box: 1 lb Salad Mix, 2 bu Lancinato Kale, 3 bu Carrots, 1 bu Beets, 1 lb Fortex Beans, 3 cups Raspberries, 1 ea Cabbage, 2 ea Tomato, 1 head Romanesco Broccoli, 1 bu Radish, 3 head Garlic, and 1 bu Celery
Recipe of the week:
Slow Cooker Polish Sausage and Cabbage Soup
Ingredients:
½ medium cabbage, shredded
potatoes, chopped
salt (to taste)
½ tsp caraway seed, optional
1 to 1 1/2 pounds Polish sausage
3½ cups of stock beef or chicken
1 medium onion, chopped
1 can tomatoes, mash and don’t drain
Preparation:
Chop sausage small and fry (no oil- it has enough), then rinse with hot water to remove fat, add to slow cooker. Fry chopped onion, add cabbage until limp, add to slow cooker. Combine remaining ingredients in slow cooker and cook on low heat until ready (7 to 9 hours).
We had a successful Fall Harvest Celebration, thank you for participating and experiencing the farm. Enjoy this week’s produce!
Small CSA Box: ½ lb Salad Mix, ¼ lb Spinach, 1 bu Carrots, 1 ea Storage Onion, 1 cup Raspberries, 4 ears Corn, 1 ea Tomato, and 1 bu Baby Turnips
Medium CSA Box: ¾ lb Salad Mix, ½ lb Spinach, 2 bu Carrots, 2 ea Storage Onion, 2 cups Raspberries, 6 ears Corn, 1 ea Tomato, 2 bu Baby Turnips, 1 bu Radish, and ½ lb Romano Beans
Large CSA Box: 1 lb Salad Mix, ¾ lb Spinach, 2 bu Carrots, 2 ea Storage Onion, 2 cups Raspberries, 8 ears Corn, 2 ea Tomato, 2 bu Baby Turnips, 2 bu Radish, 1 lb Romano Beans, and 1 bu Bok Choy
Recipe of the week:
Spicy Hoisin and Sesame Glazed Corn
¼ cup each hoisin sauce and honey
2 Tbls. Reduced-sodium soy sauce
2 Tbls. Lime juice
8 ears corn, husked and cut in half crosswise
2 tsp. toasted sesame seeds
½ to 1 jalapeno, minced
2 green onions, sliced thinly
2 garlic chives, sliced thinlyHeat grill to high (450 to 550). Mix together hoisin, honey, soy sauce, and lime juice. Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes. Transfer corn to a platter and sprinkle with sesame seeds, jalapeno, garlic chives, and green onion.
It really feels like September out there now. The hustle and bustle of school has started again, and the first day of fall is right around the corner. This is your last couple of days to get your 5% discount on your Winter CSA shares (deadline on discount ends on the 15th!).
Enjoy this week’s produce!
Small CSA Box: ½ lb Salad Mix, 1 bu Rapini, 1 bu Carrots, 1 bu Leeks, ½ lb Fortex Beans, 1 cup Raspberries, 1 ea Tomato, and 1 ea Slicing Cukes
Medium CSA Box: ¾ lb Salad Mix, 1 bu Rapini, 2 bu Carrots, 1 bu Leeks, 1 bu Radish, ¾ lb Fortex Beans, 2 cup Raspberries, 2 ea Tomato, 2 ea Slicing Cukes, and 1 bu Basil
Large CSA Box: 1 lb Salad Mix, 2 bu Rapini, 3 bu Carrots, 2 bu Leeks, 2 bu Radish, 1 lb Fortex Beans, 3 cup Raspberries, 3 ea Tomato, 3 ea Slicing Cukes, 1 bu Basil, and 1 bu Celery
Recipe of the week:
Tomato and Green Bean Salad with Homemade Pesto
Courtesy of Olaiya Land Catering
Ingredients:
¾ lb thin green beans, stemmed
1 cup cherry tomatoes, halved
1 cup packed basil leaves
¼ cup grated parmesan
2-4 Tbls toasted pine nuts
3-4 Tbls good olive oil
1-2 cloves garlic
salt to taste
lemon juice to taste
Directions:
Place basil, parmesan, 2 Tbls pine nuts, 3 Tbls olive oil, 1 garlic clove, ½ tsp lemon juice and a pinch of salt in food processor. Pulse until pesto reaches desired consistency. Taste and adjust seasonings to your liking – if you want bolder pesto, add the other garlic clove; if you want it to be nuttier add the remaining pine nuts; if you want it to be thinner, add the additional olive oil, etc.
Bring a saucepan of water to a boil, salt it so the water tastes like sea water, cook the green beans for 4-5 minutes until tender. Drain and toss with pesto. Lightly salt tomato halves and scatter over the dressed beans. Serves 6
Welcome to Session 4! I apologize for the delay in posting our CSA contents, being out of the office Monday and Wednesday has caught up with me! Don’t forget you have less then a week to get a 5% discount on all Winter CSA sign ups. Go to www.williegreens.org and click on the red star.
Enjoy this week’s produce!
Small CSA Box: 1 hd Lettuce, 1 bu Bok Choy, 1 bu Carrots, ½ lb Romano Beans, 1 cup Raspberries, 1 ea Tomato, ½ lb Pickling Cukes, and 1 bu Basil
Medium CSA Box: 2 hds Lettuce, 2 bu Bok Choy, ¼ lb Arugula, 2 bu Carrots, ½ hd Cabbage, 1 bu Chiogga Beets, ¾ lb Romano Beans, 1 cup Raspberries, 1 ea Tomato, and 1 bu Italian Parsley
Large CSA Box: 2 hds Lettuce, 2 bu Bok Choy, ½ lb Arugula, 3 bu Carrots, 1 hd Cabbage, 2 bu Chiogga Beets, 1 lb Romano Beans, 2 cups Raspberries, 2 ea Tomato, 1 bu Italian Parsley, 1 lb Pickling Cukes, and 1 bu Basil
Recipe of the week:
Stir Fried Braised Bok Choy
Ingredients:
1 tablespoon peanut oil
1/2 cup white onion, diced
2 small carrots, sliced thinly on the diagonal
4 cups bok choy, washed and chopped
3 -4 green onions, sliced
1 cup mushroom, stemmed and sliced
1/3 cup vegetable broth
1 tablespoon tamari
Directions:
Heat the peanut oil in a wok over high heat. Add the white onion and cook 3 minutes until brown and crispy. Add the carrots and stir fry another 3 minutes. Add the bok choy, green onions and mushrooms and stir fry an additional 2 minutes. Pour the broth over the vegetables and simmer for 2 minutes. Season with tamari and serve over a bed of brown rice.
