Last week of session 1 already, time sure does fly when you’re having fun and eating well!  Bundle up for the cooler weather and get ready for some fantastic meals.  Enjoy!

Small CSA Share: Salad Mix ½ lb; Spinach ¼ lb; Carrots 1 bunch; Butternut Squash 1 each; Celery 1 bunch; Forno Beets 1 bunch; Broccoli 1 head; and Apples 2 each.

Medium CSA Share: Salad Mix ¾ lb; Spinach ½ lb; Carrots 2 bunches; Lancinato Kale 1 bunch; Butternut Squash 1 each; Celery 2 bunches; Forno Beets 1 bunch; Broccoli 2 heads; Onion 1 each; and Apples 3 each.

Large CSA Share: Salad Mix 1 lb; Spinach ¾ lb; Carrots 3 bunches; Lancinato Kale 2 bunches; Butternut Squash 2 each; Cabbage 1 head; Celery 2 bunches; Forno Beets 2 bunches; Broccoli 2 heads; Onion 2 each; and Apples 4 each.

Recipes of the Week

This first one is Jeff’s recipe and a nice way to jazz the salad greens up. I made this dressing for a dinner party last week and everyone loved it.  The second one is a perfect meal to warm up with.  Try them out and let me know!

Greens with Cranberry-Cilantro Vinaigrette

Ingredients

¼ cup seasoned rice vinegar
½ tsp. minced garlic
½ Tbls. fresh lemon juice
3 Tbls. water
¼ C. chopped fresh cilantro (or more to taste)  ~I used a paste and it worked great~
¼ C dried cranberries
¾ C. grape see oil or extra-virgin olive oil
sat to taste
10-12 C. Willie Green’s Salad Mix

Directions

In a blender or food processor, combine rice vinegar, garlic, lemon juice, water, cilantro and cranberries. With machine running, slowly add oil until well blended.  Add salt to taste. Place greens in large bowl. Add enough dressing to lightly coat. Serve with extra dressing on side.

Butternut Squash Soup with Spinach Ravioli

Ingredients

1/4 teaspoon ground cumin

1/4 teaspoon ground nutmeg

2 tablespoons butter

1 cup sliced onions

3/4 cup sliced leeks

2 1/2 cups peeled, seeded and cubed butternut squash

1/2 cup dry white wine

5 cups chicken broth

1 pinch ground cinnamon

1 pinch ground ginger

1 pound cheese filled spinach ravioli

3/4 cup light cream

salt and pepper to taste

Directions

Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.

Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.

With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Courtesy of allrecipe.com

Enjoying football, pumpkin picking, leaf collecting, and good eats this season?  We are!  Have you tried a new recipe or even a new veggie?  Tell us!  We’d love to hear your new recipes, suggestions on how to get the kids to eat that weird looking veggie, or any new facts you’ve learned about organic veggies.  Thanks for your feedback and enjoy!

Small CSA Share: Salad Mix ½ lb; Mache ¼ lb; Delicata Squash 1 each; Brussels Sprouts ½ lb; Romanesco Broccoli 1 head; Baby Turnips 1 bunch; Radishes 1 bunch; and Fennel 1 bunch.

Medium CSA Share: Salad Mix ¾ lb; Mache ½ lb; Delicata Squash 2 each; Brussels Sprouts ¾ lb; Romanesco Broccoli 1 head; Baby Turnips 2 bunches; Radishes 2 bunches; Fennel 1 bunch; and Spinach ½ lb.

Large CSA Share: Salad Mix 1 lb; Mache ¾ lb; Delicata Squash 2 each; Brussels Sprouts 1 lb; Romanesco Broccoli 2 heads; Baby Turnips 3 bunches; Radishes 3 bunches; Fennel 1 bunch; Spinach ¾ lb; and Golden Beets 2 bunches.

Recipe of the Week

Love the tasty hardy Mache! Try this easy recipe from epicurious.com/recipes and let me know what you think.

Mache and Avocado Salad with Tortilla Strips Ingredients

Ingredients

1/4 cup plus 3 tablespoons extra-virgin olive oil

5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips

2 tablespoons fresh lime juice

1 tablespoon chopped shallot

1 1/2 teaspoons honey

10 cups (loosely packed) mache or baby spinach

1 avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips

Directions

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt. Cool strips completely and store in airtight container at room temperature.

Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. Cover and chill dressing.

Place mache and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips.

I just wasn’t ready to admit Fall was here.  I guess I was holding out for another week or 2 of hot summer weather.  That was until I drove over Stevens Pass this weekend and saw all the beautiful, bold Autumn colors thrown amongst the forest background.  Okay, okay it’s Fall and I like it!  Not too mention the bountiful harvest is another reason to enjoy this time of year.  Enjoy!

Small CSA Share: Salad Mix ½ lb; Braising Mix ¼ lb; Forno Beets 1 bunch; Butternut Squash 1 each; Green Cauliflower 1 head; Celery 1 bunch; Onion 1 each; and Brussels Sprouts ½ lb.

Medium CSA Share: Salad Mix ¾ lb; Braising Mix ½ lb; Forno Beets 2 bunches; Butternut Squash 2 each; Green Cauliflower 1 head; Savoy Cabbage 1 Head; Celery 1 bunch; Onion 2 each; and Brussels Sprouts ¾ lb.

Large CSA Share: Salad Mix 1 lb; Braising Mix ¾ lb; Fennel 1 bunch; Forno Beets 2 bunches; Butternut Squash 2 each; Green Cauliflower 2 heads; Savoy Cabbage 1 Head; Celery 2 bunches; Onion 3 each; Garlic 1 head; and Brussels Sprouts 1 lb.

Recipe of the Week

This recipe is easy to cut in ½.  Also, you can substitute the currants for juneberries, huckleberries, or cranberries; or blueberries for a sweeter kick.

Pasta with Green Cauliflower, Pine Nuts, and Currants

Ingredients

2 heads green cauliflower (about 2 lbs.)

1 medium red onion, chopped

1/4 to 1/3 c. olive oil

3 anchovy fillets

1 c. smooth tomato sauce

1 c. white wine

3 tbsps. pine nuts

3 tbsps. dried currants, soaked in water for 5 minutes if very dry

salt

black pepper

1 lb. perciatelli (hollow-thick strand pasta)

Directions

Cut the cauliflower into 1-inch florets and cook in boiling salted water until al dente, about 10 minutes. Reserve 1 c. of the cooking water and drain. Set aside.

Sauté the onion in the olive oil for 5 to 6 minutes, until just golden. Add the anchovies and mash them, then add the cauliflower with the reserved cooking water and the tomato sauce. Add the wine, cover, and simmer for 20 minutes.

Remove cover, simmer an additional 15 to 20 minutes until desired consistency is reached. Stir in the pine nuts and currants. Season to taste with salt and pepper and set aside.

Cook the perciatelli in boiling salted water until tender. Drain. Gently toss with half of the cauliflower sauce. Put the remaining sauce on top. Let rest for 5 minutes before serving.  Serves 4 to 6

Courtesy of Good Morning America Recipes