I do believe summer has arrived…just in time for Fall! J We have some fun, new items this week along with 2 recipes! Need to dress your salad mix a new way? Try Jeff’s famous salad mix recipe below. Also, don’t be scared of the Braising Mix, it is so yummy! Try it out with the recipe our staff member, Michele, made and you will find a new favorite! Enjoy!
Small CSA Share: Salad Mix ½ lb; Braising Mix ½ lb; Broccoli 1 head; Romano Beans ½ lb; Walla Walla Onion 1 bunch; Slicing Cuke 1 each; Basil 1 bunch; and Nectarines 2 each.
Medium CSA Share: Salad Mix ¾ lb; Braising Mix ¾ lb; Baby Turnips 1 bunch; Broccoli 1 head; Romano Beans ¾ lb; Walla Walla Onion 1 bunch; Slicing Cukes 2 each; Basil 2 bunches; and Nectarines 3 each.
Large CSA Share: Salad Mix 1 lb; Braising Mix ¾ lb; Baby Turnips 2 bunches; Broccoli 2 heads; Romano Beans 1 lb; Walla Walla Onion 2 bunches; Forno Beets 1 bunch; Slicing Cukes 3 each; Basil 3 bunches; Green Mustard 1 bunch; and Nectarines 4 each.
Recipes of the Week
Willie Green’s Salad Mix with Sun-Dried Tomato – Balsamic Vinaigrette
4 oz. Willie Green’s Salad Mix
4 Tbls. Sun-dried tomato – balsamic vinaigrette
For Vinaigrette Mix:
2 Tbls. extra-virgin olive oil
2 Tbls. balsamic vinegar
1 Tbls. sun-dried tomatoes – soaked until soft and chopped
1 tsp red wine vinegar
¼ tsp garlic, minced
¼ tsp shallot, minced
¼ tsp summer savory, chopped fine
¼ tsp green basil, chopped fine
sea salt and fresh cracked pepper to taste
Mix all ingredients in shaker bottle. Shake and allow to sit at room temperature for two hours, shaking every 30 minutes. Pour over 4 oz Willie Green’s salad mix. Refrigerate unused portion.
Braising mix with bacon over pasta
¼ – ½ lb. WGOF braising mix, chopped
1 WGOF Willie Walla onion, chopped
¼ cup white wine
3 fist-sized heirloom tomatoes, peeled, seeded & chopped
3 slices of Skagit River Ranch bacon, chopped
1 WGOF garlic top, minced
½ cup chopped basil
fresh cracked pepper and kosher salt, to taste
1 lb. pasta of choice
1. In a sauté pan over medium heat, crisp bacon and render* out the fat.
2. When bacon is cooked, add onions to pan and sauté until translucent.
3. Deglaze* the pan with the wine.
4. After the wine has cooked off, toss in the tomatoes, and once boiling, reduce heat and simmer until broken down.
5. Add braising mix slowly (especially if using a smaller pan). Toss with the simmering tomato/bacon mixture to speed the wilting process.
6. Mix in garlic tops during last 5 minutes of cooking.
7. Once greens have wilted, mix in basil and cook an additional 30 seconds.
8. Serve over pasta. Add a few grinds of fresh pepper and salt if needed. Enjoy!
*To render = melt the solid bacon fat until the fatty part of the bacon is translucent
*To deglaze = pour in wine, stir, and dissolve the tasty burned-on bits, a.k.a. flavor
This recipe is dairy-free, and if made with gluten-free pasta, it is also gluten-free.
Courtesy of Michele Hill