Welcome to the last week of session 3.  With only one more session left of the Summer CSA, I can’t help but grimace a little with the thought of Fall right around the corner.  Don’t get me wrong, love the season but just not ready for it yet, still waiting for summer to happen.  But this time of year does bring such a bountiful harvest it is hard to be totally disgruntled.  J  Enjoy!

 

Small CSA Share: Salad Mix ½ lb; Spinach ½ lb; Copra Onions 1 ea; Romano Beans ½ lb; Chioggia Beets 1 bunch; Basil 1 bunch; Big Head Lettuce 1 each; Celery 1 bunch; and Fruit (TBD) 2 each.

 

Medium CSA Share: Salad Mix ¾ lb; Spinach ¾ lb; Copra Onions 1 ea; Romano Beans ¾ lb; Chioggia Beets 2 bunches; Basil 1 bunch; Big Head Lettuce 1 each; Celery 1 bunch; Tomato 1 ea; and Fruit (TBD) 3 each.

 

Recipes of the Week

My husband and son went crabbing Saturday and were successful!  I found this recipe and can’t wait to try it with our fresh crab and WGOF celery and parsley!

 

Crab Salad

Ingredients

2 pounds crabmeat

2 ½ cups chopped celery

8 tablespoons mayonnaise

2 teaspoons celery seed

1 pinch paprika

2 ½ tablespoons white sugar

½ tablespoon ground black pepper

1 teaspoon Old Bay Seasoning TM

2 teaspoons dried parsley

 

Directions

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Courtesy allrecipes.com

Due to a sick child I had to switch the time I usually come into the office.  This evening, sitting here in the office on the second floor, on top the barn, I am in marvel of the state of the farm.  The sun is setting and a few clouds linger above from the earlier rains.  I hear the fountains from my open windows and am truly enjoying this serine, peaceful time.  With Mondays as my busiest days in the office, I feel blessed that fate brought me here tonight.  I know this doesn’t have much to do with CSA’s per say, but knowing this beautiful farm produces your organic veggies puts a smile on my face, and I hope it does for you as well!  Enjoy!

 

Small CSA Share: Salad Mix ½ lb; Baby Head Lettuce 6 each; Cipollini Onions 1 bunch; Broccoli 1 head; Wax Beans ½ lb; Pickling Cukes ½ lb; Corn 2 each; and Nectarines 2 each.

 

Medium CSA Share: Salad Mix ¾ lb; Baby Head Lettuce 8 each; Cipollini Onions 2 bunches; Broccoli 1 head; Golden Beets 1 bunch; Wax Beans ¾ lb; Pickling Cukes ¾ lb; Corn 4 each; Italian Parsley 1 bunch; and Nectarines 3 each.

 

Large CSA Share: Salad Mix 1 lb; Baby Head Lettuce 10 each; Cipollini Onions 2 bunches; Broccoli 2 heads; Golden Beets 2 bunches; Wax Beans 1 lb; Pickling Cukes 1 lb; Slicing Cukes 1 ea; Corn 6 each; Italian Parsley 2 bunches; Romano Beans ½ lb; and Nectarines 4 each.

 

Recipes of the Week

Do you sometimes have extra lettuce heads?  Try wrapping your burger in it instead of using the bun.  I also love to use the leaves and roll them up with meat and cheese.

And back by popular demand, Jeff grew the yellow wax beans this year…now what to do with them?  Try this tasty, quick recipe below.

 

Wax Beans with Parsley Oil

Ingredients

2 tablespoons olive oil

1 tablespoon unsalted butter

¼ cup packed parsley leaves, washed well and spun dry

1 ¼ pounds wax beans, trimmed

 

Directions

In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.

Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

Courtesy of www.epicurious.com

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

Ingredients

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

 

Directions

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

Ingredients

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

 

Directions

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

 

Serves 4-6

This recipe is dairy-free, and if made with gluten-free pasta, it is also gluten-free.
Courtesy of Michele Hill

Welcome to Session 3, with 8 weeks under our belt and 8 weeks to go, it’s sure to be a great summer session!  If you aren’t signed up to receive a share, it’s not too late!  Go to our website homepage http://www.williegreens.org/ and sign up now!  As always, hope this finds you happy and healthy!  Enjoy!

 

Small CSA Share: Salad Mix ½ lb; Big Head Lettuce 1 each; Baby Carrots 1 bunch; Slicing Cukes 1 each; Cauliflower 1 head (small); Sugar Snap Peas ½ lb; Golden Beets 1 bunch; and Nectarines 2 each.

 

Medium CSA Share: Salad Mix ¾ lb; Big Head Lettuce 1 each; Baby Carrots 2 bunches; Slicing Cukes 2 each; Lancinato Kale 1 bunch; Cauliflower 1 head (small); Sugar Snap Peas ¾ lb; Nectarines 3 each; and Apricots 2 each.

 

Large CSA Share: Salad Mix 1 lb; Big Head Lettuce 1 each; Baby Carrots 3 bunches; Slicing Cukes 3 each; Lancinato Kale 1 bunch; Cauliflower 1 head (big); Sugar Snap Peas 1 lb; Nectarines 4 each; Golden Beets 1 bunch; Cipollini Onions 1 bunch; and Apricots 2 each.

 

Recipe of the Week

 

Strawberry Broco-Flower Salad

Ingredients

1 ½ cups chopped fresh broccoli

1 ½ cups chopped fresh cauliflower

½ cup shredded carrot

5 fresh strawberries, sliced

¼ cup slivered almonds

¼ cup raspberry vinaigrette

 

Directions

Combine the broccoli, cauliflower, carrot, strawberries, almonds, and vinaigrette in a large bowl; toss to coat evenly. Serve immediately.

Recipe courtesy of allrecipes.com

I can’t believe it’s the last week of session 2 already, time is flying by.  We have some wonderful color in your share this week!  Enjoy!

 

Small CSA Share: Salad Mix ½ lb; Baby Head Lettuce 6 each; Baby Carrots 1 bunch; Broccoli 1 head (small); Cauliflower 1 head (small); Red Torpedo Onions 1 bunch; Pickling Cucumbers ½ lb; and Apricots 3 each.

 

Medium CSA Share: Salad Mix ¾ lb; Baby Head Lettuce 8 each; Baby Carrots 2 bunches; Broccoli 1 head (small); Cauliflower 1 head (small); Red Torpedo Onions 2 bunches; Pickling Cucumbers 1 lb; Sugar Snaps ½ lb; and Apricots 6 each.

 

Large CSA Share: Salad Mix 1 lb; Baby Head Lettuce 10 each; Baby Carrots 3 bunches; Broccoli 1 head (big); Cauliflower 1 head (big); Red Torpedo Onions 2 bunches; Pickling Cucumbers 1 ½ lb; Sugar Snaps ¾ lb; Forno Beets 2 bunches; and Apricots 10 each.

 

Recipe of the Week

Don’t know what to do with pickling cukes outside pickling?  Try this easy sauce recipe to find out!  Serve it with falafel or other Greek dishes, and for a rich and creamier sauce replacement sour cream for the yogurt.

 

Magpie’s Cucumber Sauce

Ingredients

2 small pickling cucumbers, peeled, seeded, and diced

1/2 teaspoon salt

2/3 cup low-fat plain yogurt

1/2 teaspoon minced fresh mint leaves

1/2 teaspoon minced fresh dill

 

Directions

Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes.

Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.

Recipe courtesy of myrecipes.com