Good morning CSA customers!

This is the 2nd week of session 4, the holiday’s are behind us so  we are back to our normal delivery schedule for the month. Thank you for all being flexible with the mid-week deliveries. To clear up any confusion, we are continuing with the session 4 for the winter CSA.  The missed week in early December, for those of you who are session 4 customers, we would like to offer you a extra week at the end of the session to make up for that. If you would rather have a credit voucher instead, please contact me as soon as possible and I will get that to you.

Thank you!

SMALL: 3/4 pound Carrots, 3/4 pound Parsnips, 2 Onions, 2 Russet Potatoes, 2 Garlic, 2 Delicata Squash, 3 Pears.

MEDIUM: 1 pound Carrots, 1 pound Parsnips, 3 Onions, 4 Russet Potatoes, 4 Garlic, 3  Delicata Squash, 1/2 pound Cannellini Beans, 5 Pears.

LARGE: 1 1/2 pound Carrots, 1 1/2 pound Parsnips, 4 Onions, 6 Russet Potatoes, 6 Garlic, 4  Delicata Squash, 1 pound Cannellini Beans, 6 Pears.

ROASTED GARLIC MASHED POTATOES

INGREDIENTS:

1 medium head garlic

1 tablespoon olive oil

2 pounds Russet potatoes

4 tablespoons butter, softened

1/2 cup milk

salt and pepper to taste

METHOD:

1. Preheat oven to 350 degrees

2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.

3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.

4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend the potatoes with an electric mixer until desired consistency is achieved.

*Pears are Washington grown.*