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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
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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 December 7, 2006 11:21 AM
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