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
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
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
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
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