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December 14, 2006
Last winter box
Small Share: Salad Mix 1/3 lb, Bunched Spinach 1 bunch, Carrots 1 bunch, Pears 2 each, Mache 1/4 lb, potatoes 1 lb, Broccoli 2/3 lb
Medium Share:Salad mix 1/2 lb, Bunched Spinach 1 bunch, Carrots 2 bunches, Pears 4 each, Mache 1/2 lb, Potatoes 1 1/2 lb, Beets 1 bunch, Broccoli 1 lb, Apples 2 each
Large Share: Salad mix 3/4 lb, Bunched Spinach 2 bunches, Carrots 3 bunches, Pears 6 each, Mache 1/2 lb, Potatoes, 2 lb, Beets 2 bunches, Broccoli 1 1/2 lb, Apples 4 each, Leeks 1 lb
We just want to thank everyone for the nice thoughts and support. The vouchers will be coming to you about mid April and any refunds will be taken care of in the next couple of weeks.
Claytonia & Mache salad with Raspberries and Orange
1 bunch claytonia, washed and stems removed
1 mache leaves trimmed
1/4 c. frozen raspberries, partially thawed
1/2 orange peeled and pith removed, cut into bite size pieces
your favorite red wine vinaigrette dressing for a quick salad
Mix together the claytonia and mache leaves in a medium bowl. Add the raspberries and orange pieces, toss. Drizzle with the vinaigrette and serve immediately
Best Broccoli Soup
INGREDIENTS
2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
DIRECTIONS
In a Dutch oven or soup kettle, bring water to boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Posted by Christine at 09:45 AM | Comments (0) | TrackBack
December 11, 2006
CSA news
As you are all aware the weather events this past November have been devastating to the farm. We feel a responsibility in not harvesting our flooded crops. The flood wiped out 85% of our winter crops. The subfreezing temperatures and snow fall wiped out what was remaining. At this point we do not feel that we can provide you with the quality or quantity of produce to satisfy you, so therefore we have decided to discontinue the winter program this year after session three. For those of you that are signed up for session 4 we are offering two options. The first option (the one that we are encouraging) is to accept a produce voucher to be used at any of our farmers markets this spring and summer for the face value of session four. These vouchers will be mailed out in mid-April. By accepting this option you will help the farm maintain a positive cash flow this winter. For those of you who would prefer to be reimbursed immediately option two would allow a refund to you for the face value of session four. In the face of all that has happened we have tried very hard to provide you with the best winter produce available. We are sorry for any inconvenience and hope that we will be able to serve you next year. Thank you for your support during this hard time and pray for good weather.
The staff at Willie Green's Organic Farm
Please contact us at christine@williegreens.org or 425-802-4680
Posted by Christine at 11:14 AM | Comments (0) | TrackBack
December 07, 2006
Winter CSA session 3 week 3
Small Shares: Salad Mix 1/2 lb, Bunched Spinach 1 bunch, Carrots 1 bunch, Apples 2, Claytonia 1 bunch, Potatoes 1 lb, Delicata Squash 1
Medium Shares: Salad Mix 3/4#, Bunched Spinach 2 bunches, Carrots 2 bunches, Apples 4, Claytonia 1 bunch, Potatoes 2 lbs, Delicata Squash 2, Cannellini's 1/2 lb, Pickled Romano's 1 jar
Large Shares: Salad Mix 1 lb, Bunched Spinach 2 bunches, Carrots 3 bunches, Apples 6, Claytonia 2 bunches, Potatoes 3 lbs, Delicata Squash 2, Flagelot 3/4 lb, Pickles 1 jar
I wanted to let everyone know about our new website it is www.williegreens.org Please feel free the check it out and let us know what you think.
Baby Carrots
Baby Carrots ingredients list:
3 lb of baby carrots.
4 tablespoons of butter.
3 tablespoons of mint.
Salt and pepper.
Water.
Instructions for Baby Carrots:
Put the baby carrots in a saucepan and just cover with water.
Add four tablespoons of butter, then cover.
Bring to the boil, then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork.
Remove the cover and boil down until all the water has evaporated.
Season with mint, salt and pepper.
Serve.
Spinach and Garlic Penna Pasta
1 (16-ounce) package uncooked penna pasta
1 pound fresh spinach, washed, dried, stemmed, and shredded
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
Freshly grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Posted by Christine at 11:21 AM | Comments (0) | TrackBack