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