Really?!  Over 80 degrees yesterday and now rain…uhg!  They say patience is a virtue but I bet even this would test Nelson Mandela’s fortitude!  Our produce did like that little bit of sunshine and our broccoli is to die for right now, and you can always order more of everything on our web store!  Enjoy!

Small CSA Share: Salad Mix ½ lb; Baby Spinach ¼ lb; Baby Turnips 1 bunch; Carrots 1 bunch; Broccoli 1 head (small); Raspberries 1 clam shell; and Apricots 3 each.

Medium CSA Share: Salad Mix ¾ lb; Baby Spinach ¼ lb; Baby Turnips 2 bunches; Carrots 2 bunches; Broccoli 1 head (small); Raspberries 1 clam shell; Cipollini Onions 1 bunch; Golden Beets 1 bunch; and Apricots 6 each.

Large CSA Share: Salad Mix 1 lb; Baby Spinach ½ lb; Baby Turnips 2 bunches; Carrots 3 bunches; Broccoli 1 head (big); Raspberries 1 clam shell; Cipollini Onions 2 bunches; Winterbor Kale 1 bunch; Golden Beets 2 bunches; and Apricots 10 each.

Recipe of the Week

These yummy Italian onions are delish grilled on the bbq (use recipe from session 1, week 4 “Grilled Red Torpedo Onions“), but try this recipe for roasting, you’ll be hooked!

Roasted Cipollini Onions

Ingredients

1 quarts water

2 lbs Cipollini onions

2 rosemary sprigs

½ cup dry red wine

¼ cup low-sodium soy sauce

2 T. plus 1 ½ t balsamic vinegar

1 T. olive oil

1 T. honey

Rosemary sprigs (optional)

Directions

Preheat oven to 475°.  Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.
Recipe courtesy of myrecipes.com

With half of July under our belt, we seem to still be waiting for summer weather here on the farm.  I just have to remember to look out my office window because no matter the weather, the view is beautiful here.

Don’t forget to get your friends to sign up for our CSA.  We will offer them a 10% discount and you a $10 voucher good for our farmers markets or apply it to your CSA membership!  Thank you and enjoy!

Small CSA Share: Salad Mix ½ lb; Braising Mix ½ lb; Carrots 1 bunch; Red Torpedo Onions 1 bunch; Broccoli 1 head; English Shelling Peas ½ lb; and Fuji Apples 2 ea.

Medium CSA Share: Salad Mix ¾ lb; Braising Mix ½ lb; Carrots 2 bunches; Red Torpedo Onions 2 bunches; Broccoli 2 heads; English Shelling Peas ¾ lb; Rapini 1 bunch; Baby Head Lettuce 6 heads; and Fuji Apples 4 ea.

Large CSA Share: Salad Mix 1 lb; Braising Mix ¾ lb; Carrots 3 bunches; Red Torpedo Onions 3 bunches; Broccoli 2 heads; English Shelling Peas 1 lb; Rapini 2 bunches; Baby Head Lettuce 8 heads; Sugar Snap Peas ½ lb; and Fuji Apples 6 ea.

Recipe of the Week

Sweet-Sour Broccoli Salad

Ingredients

4 cups broccoli florets

1 cup peanuts

1 cup raisins

1/2 cup chopped onion

1 cup mayonnaise

2 tablespoons cider vinegar

2 tablespoons sugar

Directions

In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Recipe courtesy of www.allrecipes.com

I can’t believe 4 weeks of our Summer CSA has gone by already! We are incorporating some organic Fuji Apples this week from Jeff’s buddy in Eastern WA. Don’t forget you can always add more of your favorites to your CSA share. Log into your account http://csa.farmigo.com/account/williegreens and click on “Web Store” to place your order.

We are still offering a 10% discount so don’t miss out on the savings! Also, Get your buddies to sign up by July 19th and I’ll send you a $10 voucher good for our farmers markets or apply to your CSA membership! Have them enter WGOF2 at signup for a 10% savings. Thank you and enjoy!

Small CSA Share: Salad Mix ½ lb; Spinach ¼ lb; Big Head Lettuce 1 ea; Sugar Snaps ½ lb; Carrots 1 bunch; Walla Walla Onions 1 bunch; and Fuji Apples 2 ea.

Medium CSA Share: Salad Mix ¾ lb; Spinach ½ lb; Big Head Lettuce 1 ea; Sugar Snaps ¾ lb; Carrots 2 bunches; Turnips 1 bunch; Walla Walla Onions 1 bunch; Fuji Apples 4 ea; and Shelling Peas ½ lb.

Large CSA Share: Salad Mix 1 lb; Spinach ¾ lb; Big Head Lettuce 2 ea; Sugar Snaps 1 lb; Carrots 3 bunches; Turnips 2 bunch; Walla Walla Onions 2 bunches; Lancinato Kale 2 bunches; Fuji Apples 6 ea; and Shelling Peas ¾ lb.

Notes:
This week in your medium and large shares, the English Shelling Peas will be in a plastic bag with a twist-tie. Compared to the Sugar Snaps, English Peas are a darker green, and the shell is a little flatter and bumpier. After you shell them they will last about 24 hours. They are fantastic thrown in pasta dishes and salads!

Recipes of the Week
I chose this yummy spin on a spinach dip Jeff came up with. I add a bit more spinach since I am crazy for it. Give it a shot and serve with multigrain crackers or bread pieces. Also, even though Fuji apples are good by themselves, I was in the mood to cook some up so found this recipe on allrecipes.com. Let me know what you think!

Creamy Spinach Dip
Ingredients
3 (8 ounce) packages cream cheese, softened
½ C. plain yogurt
½ C. cottage cheese
5 C. WGOF spinach
¼ C. diced WGOF Walla Walla or Red Torpedo onion
Sea salt to taste

Directions
In a large bowl, blend the cream cheese, yogurt and cottage cheese. Mix in the spinach, onion and salt. Refrigerate 2 to 3 hours before serving.

Apple Goat Cheese Bruschetta
Ingredients
1/4 cup crumbled goat cheese
1 Fuji apple – peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread

Directions
Preheat the oven’s broiler and set the oven rack 3 to 4 inches from the heat source.
Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

10 Ways to go Green for Your Wedding
By: Beth Bystedt

In today’s world, each of us are trying to leave the planet with as little carbon footprint as possible.  There are eco-friendly cars, clothing, kitchen accessories, heck, even eco-friendly homes and buildings!  But have you ever thought of committing to a green wedding?  Planning an eco-friendly wedding is a lot easier than one may think.  Just taking 5 of the 10 “green” recommendations below will reduce your carbon footprint!  Amazing right?  So let’s start planning:

1.       Invitations.  Set the tone for your eco-friendly wedding by starting with your engagement announcement and invitations.  There is a plethora of options in today’s world for “green” invites.  100% recycled, partially recycled, and even completely tree free papers.  Choices are virtually unlimited if you are interested in making your own invitations.  Consider all the items that typically require paper for your wedding planning:

·         engagement announcements

·         save the date cards

·         shower invitations, and shower thank you notes

·         wedding announcements

·         wedding invitations, and wedding thank you notes

·         ceremony programs

A friend of mine sent out her wedding invitations on recycled paper but then requested you RSVP on their personalized wedding website.  That not only reduced the paper waste but reduced postage costs as well.  Electronically speaking, there are oodles of styles and options to choose from and it is fully customizable and reasonably priced.  

2.       Jewelry.  How romantic would it be to receive a vintage or heirloom ring as your engagement/wedding ring?  You can also get a custom engagement and wedding ring from eco-friendly jewelry designers.  You might not think that’s very important and although there has been a lot of work to end conflict diamonds, there is still major environmental impact associated with the mining of diamonds.  Eco-friendly jewelers can use recycled metals and gems.

3.       Dresses (wedding & bridesmaids).  There are 2 options for eco-friendly dresses.  First, consignment shops offer amazing selections for reducing, reusing, and recycling.  You might also consider wearing a vintage dress or gown.  Secondly, if you have to have a new dress, steer clear of synthetic materials, which are petroleum based.  Choose a dress made of natural fibers.  You’d be amazed at what they’re doing with hemp these days!  Check out Blue Sky Bridal in Seattle http://www.blueskybridal.com/. 

4.       Registry.  Yes, even your registry can be green.  Some green retailers are providing registry services now, and though they might not have the fanciest of crystal, some beautiful goblets are from recycled glass.  And a good way to support your own community is to register with local, green retailers.  You can also give something back by registering for a non-gift gift, guests can make charitable contributions to a designated charity(ies) in the couple’s name.

5.       Earth-Friendly Venues.  An outdoor wedding will decrease the energy consumption required for climate control and lighting.  Choosing a local, working farm venue will also support your community and ensure your dollars stay in your neighborhood.  If you need that indoor wedding, think about getting married at a business or organization that supports noble causes: Retreat centers, parks, museums, foundations, etc.  That way the money spent on the rental of the space can be reinvested in a good cause.  http://www.williegreens.org/thefields.html

6.       Reception.  Create your celebration around a local theme.  There are many local breweries or vineyards to use.  If you can supply organic wine and beer, do.  Decorate with flowers from your farmers market and create centerpieces that are edible or recyclable.  Even your DJ can be green.  Check out this Seattle DJ, who was just featured in the latest Seattle Bride Magazine and voted #1 in The Knot Best of Washington!  www.bamboobeats.com/

7.       Favors.  Opt for something locally produced and practical, something consumable like a jar of local honey or a small box of local organic produce.  There are a number of charitable favors as well, just like your registry (see below) you can take that $5.00 you’d spend on a silly trinket and donate to a charitable foundation.  Or plant a tree in the name of each guest.  I know I would rather leave a wedding knowing that there is a tree in my name somewhere rather than a tulle baggie filled with baubles destined for the trash!

8.       Flowers.  Local and seasonal bouquets of color and textures are easy to find and tend to be cheaper.  You can get creative and/or work with an eco-minded florist.  If you are planning a wedding during budding season, choose flowers from a local grower or your nearest farmers market and get friends to pitch in to help arrange.  You can also work with a florist on contacts to organic farms that are adding flowers to their crops.  There are also fair trade certified flowers!

9.       Sustainable Food.  The options for your eco-friendly feasting are immense.  Many local caterers, like Herban Feast, specialize in local, eco-friendly cuisine with an emphasis in organic food and beverages.  Ask your caterer about meals featuring seasonal produce and fruits that can be sourced from local farms or farmers markets.  Keep in mind that vegetarian dishes tend to be less expensive and more eco-friendly than meat courses.  Use eco plates, utensils, napkins, etc., to help reduce waste.  If you are self-catering many farmers markets contain all the produce, meats, spices, etc. in one location.  And don’t forget your cake, it too can be green (in a white sort of way).  Choose organic, local, fair trade, and for the cupcake goers, paperless.  Select a sustainable wedding cake topper, such as sugar toppers, organic flowers, sustainable wood, and much more.  http://www.herbanfeast.com/

10.   Transportation.  We all know that the biggest carbon footprint can come from emissions, so help reduce it by renting a shuttle, taxi service, or party bus.  Your beautiful outdoor farm wedding isn’t an obstacle to get to from Tacoma if you have a green transfer service.  This will not only reduce your CO2 footprint, it will ensure everyone gets to and from in a safe manner.  http://www.seattlegreenlimo.com/

Happy Independence Day (a day late)!  Hope you had a fun and safe, firework themed weekend!  Did you know you can add more of your favorite items to your CSA share?  Log into your account http://csa.farmigo.com/account/williegreens and click on “Web Store” in the top right corner of the page.  You can get more of your favorites (Strawberries, Bok Choy, Sugar Snaps, or any other yummy produce we offer) without the added trip! 

This is the last week of Session 1 (that went fast!).  Don’t forget to sign up for Session 2 if you haven’t already.  We are offering a 10% off right now!  Enter WGOF2 at sign up to get your discount!  Thank you and enjoy!

Small CSA Share: Salad Mix ½ lb; Baby Heads 4 ea; Carrots 1 bunch; Radishes 1 bunch; Broccoli 1 head; Sugar Snaps ½ lb; Red Torpedo Onions 1 bunch; and Strawberries ½ pint

Medium CSA Share: Salad Mix ¾ lb; Baby Heads 6 ea; Carrots 2 bunches; Radishes 2 bunches; Broccoli 1 head; Sugar Snaps ¾ lb; Red Torpedo Onions 1 bunch; Bok Choy 1 bunch; and Strawberries ½ pint

Large CSA Share: Salad Mix 1 lb; Baby Heads 8 ea; Carrots 3 bunches; Radishes 2 bunches; Broccoli 2 heads; Sugar Snaps 1 lb; Red Torpedo Onions 2 bunches; Bok Choy 2 bunches; Baby Spinach ½ lb; and Strawberries 1 pint

Recipe of the Week

This is a must for your Red Torpedo Onions!  Turn it into kabobs and have a great bbq meal!

Grilled Red Torpedo Onions

Ingredients

1 bunch Red Torpedo onions

1/4 C. olive oil

1 T. balsamic vinegar

Sea salt and freshly ground black pepper, to taste

Directions

Cut the green tops from onions and discard. Remove the outer skin if it’s dry or damaged.  Trim the stem end, but don’t remove it entirely or the onion will fall apart.  If your torpedo onions are large, cut them in half lengthwise. 

Mix together the olive oil, vinegar, and a sprinkling of salt and freshly ground pepper.  Place the onions on a tray or platter and brush liberally with this mixture.

Grill over a low, slow heat so that the onions have a chance to caramelize.  Brush with the oil and vinegar mixture once or twice during the grilling process.  It will take about 30 to 40 minutes to completely cook the onions. Serve warm.