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October 08, 2007
Week 3 of Session 1
We have another tastey week of produce for eveyone this week. We got nectarines from Tiny's Organic Farm in Wenatchee, WA.
Small: 1/2 lb Salad Mix, 1/3 lb Arugula, 4 Baby Head Lettuce, 1 Walla Walla, 1 bn Carrots, 1 hd Romanesco, 4 Nectarines, 1 bn Fennel
Medium: 3/4 lb Salad Mix, 2/3 lb Arugula, 6 Baby Head Lettuce, 2 Walla Walla, 2 bn Carrots, 6 Nectarines, 1 Tendersweet Cabbage, 2 bn Lacinato Kale, 1 bn Fennel
Large: 3/4 lb Salad Mix, 3 Walla Walla, 2 bn Carrots, 8 Nectarines, 2 hd Gonzales Cabbage, 2 bn Lacinato Kale, 2 bn Parsnips, 2 bn Chiogga Beets, 2 bn Baby Turnips, 1 small Butternut Squash
Winter Vegetable Hash
INGREDIENTS
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage
DIRECTIONS
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Pasta with Carmelized Onion & Arugula Sauce
2 bunches of Willie's Walla Walla Salad onions or 2 medium Walla Wallas
3 TBS olive oil
1/2c. white wine
1 TBS fresh thyme, minced
8 oz bowtie, fusilli or penne pasta
1/4# arugula, chopped
2/3c. crumbled blue cheese
2/3c. chopped walnuts
Slice the onions, if using the salad onions, slice the white bulbs and the white portions of the stalk. Save the hollow green stems for another dish. Saute the onions in the olive oil over medium heat until translucent. Lower the heat, add the thyme and white wine. Simmer uncovered for about 15 minutes until the wine has reduced.
In the meanwhile, cook the pasta in boiling water until al dente. Add the chopped arugula and blue cheese to the onions. Cook about 5 minutes until the cheese has melted and the greens are wilted but still bright green.
Toss the cooked pasta with the onion sauce and top with the walnuts. Serve immediateley
I hope you enjoy the recipes. Please feel free to share any of your favorite recipes and we will get them in the blog! Have a great week.
Christine
Posted by Christine at October 8, 2007 12:23 PM
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