Thank you CSA members for a great Winter season!  We will post the date we begin the Summer CSA as soon as we have it…keep checking back.

Our office will be closed January 26^th – February 11^th.  We will open back up Monday, February 14^th at 9:00 a.m.  We will be checking voice mails and emails periodically so feel free to contact us. 

Don’t forget to stop by and check out our produce on Saturdays at the U-District and Sundays at the West Seattle farmers markets.  We would love to see you!

Thank you and enjoy!

425-485-4128

info@williegreens.org

I apologize for not posting this sooner, the week slipped by rather fast.  The farm has been hit pretty hard with the continual freezing weather.  We are putting together the final 2 boxes and are succeeding in filling them to box value or beyond.  While the small box has it’s $21 worth of food in it this week, the medium and large exceed their value.  Medium is at $42.50 this week ($10.50 more produce!), and large is at a $69 value ($27 more produce).  So enjoy this week’s produce and hope you try a new recipe.

Small CSA Box: 1/3 lb Spinach, 1 bu Carrots, 1 bu Parsnips, 1 bu Collards, ½ hd Cabbage, 1 bu Leeks, 1 ea Anjou Pear, and 1 ea Fuji Apple

Medium CSA Box: ½ lb Spinach, 2 bu Carrots, 2 bu Parsnips, 1 bu Collards, 1 hd Cabbage, 2 bu Leeks, 1 lb Cannellini Beans, 1 ea Anjou Pear, and 3 ea Fuji Apples

Large CSA Box: ¾ lb Spinach, 3 bu Carrots, 3 bu Parsnips, 2 bu Collards, 1 ½ hd Cabbage, 3 bu Leeks, 1 ½ lb Cannellini Beans, ¾ lbs Brussels Sprouts, 2 ea Anjou Pear, and 4 ea Fuji Apples

Recipe of the Week

Southern Collard Greens

Ingredients

1 ½ quarts water

1 ½ pounds ham hocks

4 pounds collard greens, rinsed and trimmed

½ teaspoon crushed red pepper flakes (optional)

¼ cup vegetable oil

salt and pepper to taste

Directions

Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.

Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.

Add the vegetable oil and simmer covered for 30 minutes.

Courtesy of www.allrecipes.com

Now that the U-District market is up and running again, we are back at 2 markets!  We are preparing our final 3 weeks of CSA boxes for you.  I can’t believe there are only 3 left!  Hope you have enjoyed each and every box and look forward to seeing you for our summer CSA in June! Here is this week’s produce:

Small CSA Box: ¼ lb Spinach, 1 bu Carrots, ½ lb Red Potatoes, ¼ lb Mache, 1 bu Leeks, 1 bu Chioggia Beets, 1 ea Butternut Squash, and 2 ea Apples*

Medium CSA Box: ½ lb Spinach, 2 bu Carrots, ¾ lb Red Potatoes, ½ lb Mache, 1 bu Leeks, 2 bu Chioggia Beets, 1 ea Butternut Squash, ½ lb Cannellini Beans, and 4 ea Apples*

Large CSA Box: ¾ lb Spinach, 3 bu Carrots, 1 lb Red Potatoes, ¾ lb Mache, 2 bu Leeks, 1 bu Collards, 2 bu Chioggia Beets, 2 ea Butternut Squash, 1 lb Cannellini Beans, and 6 ea Apples*

*as soon as I have apple information, I will pass it on.

Recipe of the Week

Beets with Goat Cheese and Dill

Ingredients

6-8 small beets or 4 medium or 3 large beets (approx 1 1/4lb total wt)

2 shallots chopped

1 tsp sugar

sea salt to taste

1 TBS balsamic vinegar

juice of half lemon

1-2 TBS chopped fresh dill

3 oz fresh goat cheese

Directions

Place unpeeled beets, with stems removed, in a baking pan just large enough to hold them. Pour ½” to 1” water in the pan. Cover the pan with foil or a lid.  Place the pan in the oven and heat the oven to 375°F. Roast the beets, adding additional water to maintain the original level until they are fork tender. About 40 minutes for small beets, 1 hour for medium beets and 1 to 1 ½ hours for large beets. Remove the pan from the oven, then remove the beets from the pan. Let them cool about 10 minutes until they are easy to handle but still quite warm. Slip of the skins, using a paring knife where the skin is sticking.
Cut the beets into wedges and remove the stem. Place the warm beets in a bowl, add the shallots and toss to combine. Sprinkle with sugar, salt to taste, the vinegar, and the lemon juice and mix well. Add the olive oil and dill to taste and toss again. Spoon the warm dressed beets into a serving bowl or onto individual plates. Top with dollops of goat cheese, or crumble the cheese and sprinkle it over the top.  Serve warm or at room temperature.