I don’t know about you, but we are VERY ready for some consistently warm, sunny weather, uhg!

Did you know that you can add additional items to your share if you’d like. Just go to our store here: http://csa.farmigo.com/store/williegreens?mode=preview click on the More Stuff tab, log in, and add what you’d like. If you add it by Tuesday morning you’ll get it in your box that week!

This week we are supplementing with Rainier Cherries! We are getting them from the lovely First Fruits inEastern Wenatchee. Everyone do the sun dance so we can get some Vitamin D! Enjoy!

Small Share:

• Salad Mix: ½ lb
• Baby Carrots: 1 bu
• Head Lettuce: 1 head
• Baby Turnips: 1 bu
• Broccoli: ¾ lb
• Bok Choy: 1 bu
• Rainier Cherries: ½ lb

Medium Share:

• Salad Mix ¾ lb
• Baby Carrots: 2 bu
• Head Lettuce: 2 heads
• Baby Turnips: 2 bu
• Broccoli: 1 lb
• Bok Choy: 2 bu
• Rainier Cherries: 3/4 lb
• Red Radish: 1 bu

Large Share:

• Salad Mix: 1 lb
• Baby Carrots: 3 bu
• Head Lettuce: 3 heads
• Baby Turnips: 3 bu
• Broccoli: 1 ¼ lb
• Bok Choy: 3 bu
• Rainier Cherries: 1 lb
• Red Radish: 2 bu
• Redbor Kale: 1 bu

Recipe of the Week:

Apple Cider-Glazed Turnips
Ingredients
3 tablespoons butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons brown sugar
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions
Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, sugar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.

Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.

Recipe courtesy of Whole Foods:  http://www.wholefoodsmarket.com/recipes/1786

First Fruits Info: http://www.first-fruits.com/

Hope you all enjoyed your first share! With the First Day of Summer happening this week, you can expect more good things to come. Jeff does not like to give you the same things over and over (except for salad mix of course), so we will sometime supplement with another local organic farmer’s fruit to help keep it fun. This week you’ll get some bing cherries from Stemilt Growers located in Wenatchee. Our in-house veggie addict (otherwise known as venue manager) Stephanie, has supplied us with a delish recipe to try. Enjoy!

Small Share
• Salad Mix: ½ lb
• Braising Mix: ½ lb
• Baby Carrots: 1 bu
• Broccoli: ½ lb
• Head Lettuce: 1 head
• Rainbow Radish: 1 bu
• Bing Cherries: ½ lb

Medium Share:
• Salad Mix ¾ lb
• Braising Mix: ¾ lb
• Baby Carrots: 2 bu
• Broccoli: ¾ lb
• Head Lettuce: 2 heads
• Rainbow Radish: 2 bu
• Bing Cherries: ¾ lb
• Rapini: 2bu

Large Share:
• Salad Mix 1 lb
• Braising Mix: 1 lb
• Baby Carrots: 3 bu
• Broccoli: 1 lb
• Head Lettuce: 3 heads
• Rainbow Radish: 3 bu
• Bing Cherries: 1 lb
• Rapini: 2bu
• Lacinato Kale: 2 bu

Recipe of the Week:
Stephanie’s Quinoa Dish
Ingredients
2 bu Lacinato Kale, chopped
Quinoa (per box)
½ C. Cherries, pitted (or dried cranberries)
1/3 C. Pine nuts
1/3 C. Goat cheese
Sea Salt & Pepper to taste

Directions
Make quinoa according to cooking directions on package (chicken broth as substitute for water makes for very tender quinoa). Last 10 minutes of cooking quinoa, add cherries/cranberries, and kale. Continue simmering till finished, about 10 minutes or until kale is softened). Plate quinoa, finish with the sprinkled pine nuts, crumbled goat cheese and salt and pepper to taste. Enjoy!

Stemilt Growers Website: http://www.stemilt.com/StemiltHome/index_cherries.cfm

Lacinato Kale

Rapini