September 07, 2007
Early bird discount
Due to popular demand we have decided to extend the early bird discount until September 14th. We look forward to having you as part of our winter csa family.
Chris
425-802-4680
Posted by Christine at 08:59 AM | Comments (0) | TrackBack
September 06, 2007
Winter CSA 2007
Hello loyal customers and friends...
We are getting ready to start the much wanted CSA program here at Willie Greens. We have enjoyed seeing friends (old and new) at the markets this season. As it draws towards the end, we can focus on the CSA program and hope to see you all there. I have been mailing out copies of the winter brochure so if you don't receive one be sure to give me a call and I can get it in the mail for you or come by one of the farmers markets that we are at. You can find those listed on the website also. The deliveries are set for Wednesdays this year.
You can go online and do your ordering like in previous years. (www.williegreens.org) We have changed the company we use for ordering so it will look a little different. We are still working on some of the dynamics of ordering so there are a few things that we need you to put into the comments when checking out.
1. Which Location you want to pick up at.
2. Which sessions you are wanting to participate in.
We are so excited to see our CSA family again. As always please feel free to call me or email me with any questions or comments.
Chris
425-802-4680
christine@williegreens.org
Posted by Christine at 11:24 AM | Comments (0) | TrackBack
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
November 30, 2006
Winter session 3 week 2 Snow Storms
We are unable to include salad mix and spinach in the boxes this week due to the bad weather.We will be able to make it up next week by giving more salad and spinach or more produce. Well we have been blanketed with about 4 inches of snow for the past three days. While it is a beautiful scene it makes picking a little hard. We are still hanging in though and are pleased to give you another wonderful box of produce this week. Again thank you for all your support.
Small Share: Carrots 1 bunch, Parsnips 1 bunch, Yams 1 lb, Onions 1, Potatoes 1 lb, Pears Anjou 2, Chiogga Beets 1/2 lb
Medium Share: Carrots 2 bunches, Parsnips 1 bunch, Yams 1 lb, Onions 1, Potatoes 2 lbs, Pears Anjou 4, Chiogga Beets 1 lb
Large Share:Carrots 3 bunches, Parsnips 2 bunches, Yams 3 lbs, Onions 2, Potatoes 2 lbs, Pears 5, Chiogga Beets 1 1/2 lbs
Peppery Parsnip Fries
4 Parsnips, peeled
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
DIRECTIONS
Cut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
Line two 15-in. x 10-in. x 1-in. baking pans with foil; coat the foil with nonstick cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Sweet Potato Pear Bake
3 medium sweet potatoes
1/4 cup packed brown sugar
1-1/2 teaspoons cornstarch
1/4 cup orange juice
1 tablespoons pear juice
4-1/2 teaspoons butter, cubed
1/8 teaspoon salt
2 tablespoons raisins
2 tablespoons golden raisins
3 medium firm pears, peeled and cut into 1/4-inch slices
DIRECTIONS
Pierce sweet potatoes and place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender. Cool. Peel and cut into 1/4-in. slices; set aside.
In a large microwave-safe bowl, combine the brown sugar and cornstarch. Stir in the orange juice and pear juice until smooth. Stir in butter and salt. Microwave, uncovered, on high for 1-1/2 to 2 minutes, stirring every 30 seconds, or until mixture is thickened and bubbly. Stir in raisins.
In an 8-in. square microwave-safe dish coated with nonstick cooking spray, layer half of the sweet potatoes, pears and sauce. Repeat layers. Cover and microwave on high for 8-10 minutes or until pears are tender. Let stand for 5 minutes before serving.
Enjoy the recipes
Posted by Christine at 12:22 PM | Comments (0) | TrackBack
October 19, 2006
Winter Session 1 week 4
If you have not signed up for the second session now is the time to do it. We are very pleased with session one and can't wait to start session two. If you have any questions or comments please always feel free to email or call me.CSA@williegreensorganicfarm.com or 425-802-4680. Here are two recipes for everyone to try. If you have any new recipes idead feel free to send them to the csa email and we will try to post some of them as we go.
Lemony Spinach with Pine Nuts
1/2 lb Willie Green's Organic Baby Spinach
1/2TBS extra virgin olive oil
1 clove of garlic, minced
juice of half lemon
2 TBS toasted pine nuts
2 TBS freshly grated Parmigiano Reggiano cheese
Salt & freshly ground pepper to taste
Trim the stem ends off of the spinach. If it has been really muddy lately, you may want to wash and spin the spinach. Heat the olive over medium heat. Add the garlic and saute until fragrant but not browned. Add the lemon juice and heat to high. As soon as the mixture begins to boil, add the spinach and turn the heat to low. Toss the spinach in the flavored oil until coated and it begins to wilt. Remove from the heat. Top with cheese, nuts and salt & pepper. Serve immediately.
Savory Carrot & Parsnip Soup
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
2 onions, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 TBS fresh ginger, minced
3/4 lb carrots, trimmed and sliced
3/4 lb parsnips, peeled and cubed
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips, carrots and stock and simmer gently until tender. Puree and serve.
Small Share: 1/2# Spinach, 1sm Romanesco, 1 bunch Carrots, 1 sm Spaghetti Squash, 3 Apples, 1 bunch Chiogga Beets, 1/2# Romano
Medium Shares; 3/4 # Spinach, 1 md Romanesco, 1 bunch Carrots, 1 md Spaghetti Squash, 5 Apples, 1 bunch Chiogga Beets, 3/4 # Romanoes, 1/4 # Arugula
Large Shares; 1# Spinach, 1 large Romanesco, 2 Bunch carrots, 1 large Spaghetti Squash, 8 Apples, 2 bunch Chiogga beets, 1# Romanoes, 1/2# Arugula, 2 bunches turnips
Posted by Christine at 05:28 PM | Comments (0) | TrackBack
September 28, 2006
Welcome to the 2006 Winter CSA
It is a beautiful Indian Summer and we have been able to extend some of our summer crops into the winter CSA season for you. Our beefsteak tomatoes are big, juicy and delicious. Enjoy them sliced with a drop of balsalmic vinegar or just a pinch of salt. Fragant basil is back and is excellent in combination with those tomatoes. Yum!
We have tasty and safe spinach for you. The FDA cleared all spinach outside of Salina County on Friday. Our spinach has always been safe, due to our rigorous adherence to Washington State Organic Standards as well as being blessed with our own well water, protecting us the risks of shared irrigation waters. Our spinach is great raw or cooked. Our Saute Mix is designed to be cooked. Braise it with a little bit of broth or wine and serve as a side dish or over pasta. I like to add it to my rice and potato dishes to give a color and nutrition boost.
What is that alien looking vegetable in my box? It is Romanesco, a hybrid between a caulflower and a broccoli. Before the frosts have sweeten the brassicas, many prefer Romanesco cooked to raw. Try it grilled with shrimp in this recipe
The large shares will be receiving flagolet beans, in the pod. These gourmet beans have a great nutty flavor and are delicious braised, stewed, baked or in soups. I entertained company over the weekend with this simple Chicken Flagolet recipe. It was a big hit.
Small Shares: 1/2# spinach, 1# Romanesco, 1 bn carrots, 1/4# braising mix, 1 Beefsteak tomato, 1 bn radishes
Medium Shares: 3/4# spinach, 1 1/2# Romanesco, 2 bn carrots, 1/2# braising mix, 2 Beefsteak tomatoes, 2 bn radishes, 1 bn basil, 1 bn bok choy
Large Shares: 1# spinach, 2# Romanesco, 3 bn carrots, 1/2# braising mix, 3 Beefsteak tomatoes, 2 bn radishes, 1 bn basil, 2 bn bok choy, 1 1/2# flagolet beans in the shell, 1 slicing cucumber
Posted by Christine at 10:53 AM | Comments (0) | TrackBack
September 18, 2006
Last Week of Summer CSA
This is the last week of summer CSA. We hope that you have enjoyed it and that you plan on continuing with us in to the winter program. The deadline for session 1 of the Winter CSA is Wednesday 9/27 at noon.
We are closing out the summer program with a colorful box of succulent produce. Try this recipe for our braising mix to bring that great color to your kitchen table. Corn, carrots, tomatoes, red onion and our vibrant greens make a pretty dish. We have Romanos again and this saute is another way to enjoy them, don't forget to try them raw as a snack or part of your lunch. If you didn't try it earlier this summer, don't miss out on the opportunity to enjoy my Somewhat Succotash.
Small Shares: 1/2# Braising Mix, 1 bunch carrots, 1/2# soybeans, 1 Red Torpedo onion, 1/2# Romano Beans, 1 beefsteak tomato, 2 ears sweet corn, 1/2 pt of red/gold raspberries.
Medium Shares: 1/2# Braising Mix, 1/4# arugula, 2 bunch carrots, 1/2# soybeans, 1 Red Torpedo onion, 1/2# Romano Beans, 2 beefsteak tomato, 3 ears sweet corn, 1/2 pt of red/gold raspberries, 1 bunch Italian parsley.
Large Shares: 1/2# Braising Mix, 1/2# arugula, 3 bunch carrots, 1/2# soybeans, 2 Red Torpedo onion, 3/4# Romano Beans, 3 beefsteak tomato, 4 ears sweet corn, 2 (1/2 pt) of red/gold raspberries, 1 bunch Italian parsley and 1 pt cherry tomatoes.
Posted by Christine at 12:51 PM | Comments (0) | TrackBack
September 04, 2006
CSA Session 4: Week 2
Raspberries have returned to the traditional boxes. These are our fall berries, with a lightly different shape and flavor than our Tulameen berries we harvest June & July. I really enjoy these berries baked in cobblers and scones, as well as eaten fresh. Try them topping a spinach salad for great color and flavor. Jeff made a quick and pretty raspberry vinaigrette dressing for a pond side dinner last night.
We are excited to offer edamame to you this week. Commonly known as soybeans, edamame means 'beans on branches'. They grow in clusters on woody branches. They have a sweet and nutty flavor and are larger than the varieties of soybeans grown for grain. Edamame has been enjoyed for centuries as a vegetable dish, as a snack, in soups and even desserts. I found this recipe booklet on the web for edamame for a variety of recipes. I recommenf trying them ion the style of the traditional Japanese appetizer.
We also have the first of the cabbage. Since cabbage sweetens at colder temperatures, these heads will have just a touch of a kick to them. This time of year, Jeff prefers them cooked and loves them cooked very simply. Here is his favorite cabbage recipe. We also have the first of the Chioggia or striped beets for the large shares. Try these roasted with roasted Romanos, great looking and tasty.
Small Shares: 1/2# spinach, 1/4# arugula, 1 bn carrots, 1/2 pt raspberries, 1.25# romanos, 1 slicing cucumber, 1 small cabbage
Medium Shares: 1/2# spinach, 1/4# arugula, 2 bn carrots, 2 (1/2 pt) raspberries, 1.5# romanos, 1 slicing cucumber, 1 medium cabbage, 1# Walla Walla, .75# edamame
Large Shares: 3/4# spinach, 1/4# arugula, 3 bn carrots, 2 (1/2 pt) raspberries, 2# romanos, 2 slicing cucumber, 1 large cabbage, 2# Walla Walla, 1# edamame, 1 bunch Chioggia beets
Posted by Christine at 02:49 PM | Comments (0) | TrackBack
August 28, 2006
Welcome to Session 4
Welcome to our last session of our summer CSA.
it may be hot, dry and dusty here at the farm but we have a juicy treat for you this week. We are delighted to offer you organic Red Haven Peaches from Rama Orchards this week. These are beautiful peaches, large, sweet and delicious. I made my cobbler with their peaches for some friends and they loved it so much I had to make it again the next day! We also have some lovely flagolet beans in the shell. These are a gourmet bean with a delicate flavor. Here is Jeff's favorite way of preparing all of our shelling beans. I have also posted another recipe from the Incredible Feast. This one comes from Lark and is a wonderful way to enjoy our tomatoes, cucumbers and parsley in this scrumptious chopped salad with smoked paprika prawns!
Small Shares: 1/4# Salad Mix, 2 bn carrots, 1 bn bok choy, 1# Flagolet Beans in the shell, 1 Slicing Cucumber, 1# Red Torpedo Onions, 2 Red Haven Peaches
Medium Shares: 1/2# Salad Mix, 2 bn carrots, 1 bn bok choy, 1 1/2# Flagolet Beans in the shell, 1 Slicing Cucumber, 1# Red Torpedo Onions, 2 Beefsteak tomatoes, 1 bn Italian Parsely, 3 Red Haven Peaches
Large Shares: 1/2# Salad Mix, 3 bn carrots, 1 bn bok choy, 2# Flagolet Beans in the shell, 2 Slicing Cucumber, 1# Red Torpedo Onions, 3 Beefsteak tomatoes, 1 bn Italian Parsely, 1/2# Haricot vert beans, 5 Red Haven Peaches
Posted by Christine at 12:12 PM | Comments (0) | TrackBack
August 20, 2006
Week 4 Session 3
We are pleased to offer the French Orange Melons from Tonnemakers again this week. I had a wonderful soup made from their melons, try this melon soup recipe with these juicy orange melons. Juicy red beefsteak tomatoes continue to delight us with an excellent harvest. They are excellent paired with the Walla Walla onions like in this tomato salad recipe. Beans are back and this week it is our velvety smooth Romano beans. Try Jeff's Romano Ragout
Don't forget the deadline to sign up for session 4 is on Sunday night for Weekday deliveries and Wednesday night at 6pm for the Weekend deliveries. We will be sending out information on our Winter CSA next week.
Small Shares: 1/2# Salad Mix, 1 bn carrots, 1 slicing cucumber, 1# Willie Walla Walla Onions, 1 beefsteak tomato, 3/4# Romanos, 2 French Orange melons
Medium Shares: 3/4# Salad Mix, 2 bn carrots, 2 slicing cucumber, 1 bn turnips, 1 1/2# Willie Walla Walla Onions, 2 beefsteak tomato, 1# Romanos, 3 French Orange melons, 1 bunch rapini
Large Shares: 1# Salad Mix, 3 bn carrots, 3 slicing cucumber, 2 bn turnips, 2# Willie Walla Walla Onions, 3 beefsteak tomato, 1.25# Romanos, 4 French Orange melons, 1 bunch rapini, 1 bn bok choy
Posted by Christine at 10:58 PM | Comments (0) | TrackBack
August 14, 2006
CSA summer bounty, week 3
We are delighted with the boxes that we are able to put together for you this week and we hope that you will be too. We really appreciate the feedback that you have given us and are cutting back on the greens in the smalls this week and upping the other produce. We have more gorgeous tomatoes this week and basil for everyone.
Try our caprese salad recipe for a classic pairing of these two. Our other two recipes are from your fellow CSA customers. Try Marjorie's parsley pesto or Karen's corn salad recipe. Do you have a favorite summer recipe that you would like to share with us?
Yep, thats right more corn this week. The ears may not be as pretty this week, but they are so sweet! The corn plants on our last four seedings suffered during transplant and the plants are stunted so their ears are not as long and full. The flavor, however, is outstanding. Our slicing cucumbers are kind of curvy but really tasty. Best of all, we have the eagerly awaited melons from Tonnemakers. They are providing us with French Orange melons, the cadallac of cantaloupes. When the outer rind of these melons are soft yellow with not more than the faintest smidgen of green, they are absolutely incredible. They are a small melons, about the size of a large softball. A melon half makes a juicy and delicious breakfast.
SMALL: .5# Spinach, 1 bunch carrots, 2 beefsteak tomatoes, 2 ears sweet corn, 2 slicing cucumbers, 1 bunch basil, 2 French Orange melons
MEDIUM: .5# Salad Mix, .5# Spinach, 2 bunch carrots, 3 beefsteak tomatoes, 3 ears sweet corn, 3 slicing cucumbers, 1 bunch basil, 1 bunch Italian parsley, 3 French Orange melons
LARGE: 1# Salad Mix, 1# Spinach, 3 bunch carrots, 4 beefsteak tomatoes, 4 ears sweet corn, 3 slicing cucumbers, 1 bunch basil, 2 bunch Italian parsley, 4 French Orange melons and 1/2# arugula
Posted by Christine at 09:29 AM | Comments (0) | TrackBack
August 08, 2006
CSA Boxes Week 2, Session Three
This dry heat is great for the tomatoes. Look for some nice juicy beefsteak tomatoes in your boxes this week. Unfortunately, that is the only fruit for this week's boxes. We have been working up to the last minute to try to get peaches or melons into your boxes but we have been told the peaches are "sticking to the trees" and the melons weren't quite ready to make the trucks in time. They are getting ready to harvest them and they have assured me that we will have melons in the next box.
So on to more goodies in this weeks box. Italian parsley is so much more than a garnish. A couple of years ago, Chef Naomi Kacughi was making tempura at the West Seattle Farmers Market. Jeff hustled over with some of the parsley. It ended up being one of the crowd favorites. My personal favorite use of parsley is Tabouleh Salad. Try out Ed Amato's version. Parsley is great in a variety of salads, I love it in one of my favorite summer salads, Spicy Corn Barley. This corn is so sweet that you can catch Brett eating it raw in the walk-in as his snack!
Willie's Wallas are back and these are some big onions! I sliced up a bunch to tweak my onion ring recipe and ended up using about one large onion per batch. Needless to say the neighbors were delighted in my pursuit to keep the batter ON the onion rings. Read more about my batter tips here.
SMALL SHARE: .5# Salad Mix, 1 bn turnips, 1 bn carrots, 2 ears sweet corn, 2 beefsteak tomatoes, 1 bunch Willie Walla Walla onions, 1 bunch baby bok choy, 1 bunch Italian Parsley
MEDIUM SHARE: .75# Salad Mix, 1 bn turnips, 2 bn carrots, 3 ears sweet corn, 3 beefsteak tomatoes, 1 bunch Willie Walla Walla onions, 1 bunch baby bok choy, 1 bunch Italian Parsley, 1/2# sugar snaps
LARGE SHARE: 1# Salad Mix, 2 bn turnips, 3 bn carrots, 4 ears sweet corn, 4 beefsteak tomatoes, 1 bunch Willie Walla Walla onions, 2 bunch baby bok choy, 1 bunch Italian Parsley, 1/2# sugar snaps, 1/2# Saute Mix and 1 bn Basil
Posted by Christine at 01:03 PM | Comments (0) | TrackBack
July 31, 2006
CSA Boxes and Recipes Session 3 Week 1
Welcome to session Three!
Summer is in full stride at the farm now as we are wrapping up some of the early summer crops and moving into the late summer crops. This week you get the first of our Romano Beans. These Italian green beans are tasty raw as a snack as well as cooked. Pair them with some of our sweet corn in my "Somewhat Succotash" recipe. This was a big hit at our house over the weekend. It is a colorful and delicious. Along with the Italian Romano Beans, the mediums and larges are receiving Italian cippilini onions as well. This is a prized coooking onion and it cooks up wonderful in Sweet & Sour Cipollini Onions. We also have a new green for you to try. Well it isn't actually new, our white chard is often part of our saute mix, but here is an opportunity to try it on its own. We are providing you with baby white chard leaves with tender stems. Chard can have a bit of a kick to it, kind of a spicy bite. While the farm geeks were cooking last night, Jeramie was glad that I warned him about the kick and ended up loving it. Try out his take on Pork with White Chard over Bowtie Pasta. We always welcome recipes from our customers, friends and co-workers!
We were very excited to bring you the first melons of our CSA share. Alas over the weekend, we learned that Tonnemakers would not have enough of their musk melons until next week. We have done some last minute scrambling of our box contents and have enough of the last of the July bearing raspberries for the large shares. The fall berries are a couple more weeks out, but we will have melons for everyone next week. Also look for vine ripened tomatoes next week as well. With that in mind, the boxes this week are little bit smaller in value so we can provide you more of the new crops in the coming weeks of the session.
Small Shares: .5# Salad Mix, .5# Arugula, 1 bunch Carrots, 2 ears Sweet Corn, .75# Romano beans, 1 bunch Radish, .25# White chard
Medium Shares: .75# Salad Mix, .5# Arugula, 2 bunch Carrots, 3 ears Sweet Corn, 1# Romano beans, 1 bunch Radish, .5# White chard, 1 bunch Cipollini onions, 1/2# shelling peas in the pod
Large Shares: 1# Salad Mix, .75# Arugula, 2 bunch Carrots, 4 ears Sweet Corn, 1.25# Romano beans, 1 bunch Radish, .75# White chard, 1 bunch Cipollini onions, 1/2# shelling peas in the pod, 1(1/2pt) red raspberries, 1 Head lettuce
Posted by Christine at 03:20 PM | Comments (0) | TrackBack
July 21, 2006
Last week of session 2
Yes, here we are already. Session 2 is drawing to a close. If you haven't already signed up for next session(s), now would be a great time to do so. The deadline for weekday deliveries in 9 PM Sunday 7/30/06. The deadline for weekend deliveries is 6PM Wednesday 8/02/06.
We look forward to providing you with a delicious variety of mid-summer crops. This week, we bring you Apricots from our friends at Tonnemaker orchards. These large and juicy apricots are wonderful eaten fresh or baked into a tart or cobbler. We also have our Sweet Corn making its debut this week! This is a sweet bi-color corn which has a slightly longer shelf life than some, but of course it's best eaten as soon as possible. Everyone will get some, and there will be a limited supply at a few markets. Sometimes I don't know what to do with my Rapini, so here's an easy sauted Rapini recipe. We've been enjoying Haricot Verts for the last couple weeks, let's talk about them. Their Botanical name is Phaseolus vulgaris, they originated in tropical regions of the Americas, and they are essentially immature legumes. Fresh green beans should be firm and slightly shiny. Do not sprinkle green beans with water, as they rot easily.
Here is a recipe for Spanish style green beans.
This week, your boxes will contain...
Small:1/2# salad, 1/2# haricot vert, 1 bunch carrots, 2 ears corn, 1 (1/2 pint) raspberries, 1 bunch rapini, 1 bunch parsley, 4* Goldrich Apricots from Tonnemakers Family Orchards.
Med.:3/4# salad, 3/4# haricot vert, 2 bunch carrots, 3ears corn, 1 (1/2 pint) raspberries, 1/2# spinach, 1 bunch parsley, 5 Goldrich Apricots from Tonnemakers Family Orchards, 1 bunch bok choy, 1 bunch turnips.
Large: 1# salad, 1# haricot vert, 2 bunch carrots, 4ears corn, 2(1/2 pint) raspberries, 3/4# spinach, 1 bunch parsley, 10 Goldrich Apricots from Tonnemakers Family Orchards, 2 bunch bok choy, 1 bunch turnips, 1 bunch Willie's Wallas.
*Note the apricots came in larger than we anticipated, so the smalls are receiving 4 instead of 5 apricots with a total weight average of .85lbs
Posted by CSA at 09:58 AM | Comments (0) | TrackBack
July 18, 2006
Blueberry Blues
Its been a tough year for blueberries here at the farm. First, Shock virus attacked many of our bushes, causing the green berries to drop from the infected bushes. Now a combination of very dry weather, followed by the last few days of clouds have impacted the crop further. We were able to only harvest a small number of half pints today. So we have had to make some changes to the Custom CSAs and the Large traditional shares.
Every custom CSA customer who ordered blueberries will get at least one half pint. The units used for additional blueberries will be refunded to your account and we will try to get you your berries over the next two weeks at no charge.
All large traditionals will receive a free half pint of raspberries. We have also added a 1/2# of spinach and you will get a little something extra in next week's box as well.
We apologize for the inconvenience and hope that you are satisfied with our solutions to our "blueberry blues".
Posted by Christine at 02:55 PM | Comments (0) | TrackBack
July 14, 2006
Peas and beans
Did you have fun with your shelling peas? We would love to hear about it. We always love to hear any kind of customer feedback. To be honest, I've never loved any peas, but these are so fresh and sweet that I've come around and used them in everything! I put them in scrambled eggs, and stir-fry, and salad. Here is an easy recipe for a pasta primavera. This week, everyone will receive Haricot Verts, or French Green Beans. They are delicious and nutritious, and can be prepared in a variety of ways. A very simple and classic preparation calls for simply simmering green beans with garlic, tomatoe, and the herb of your choice in a pan until tender. I like to quickly blanche green beans and toss them with garlic and butter. Whatever method you choose, always cook green beans uncovered, this retains their beautiful green color.
In your boxes this week, you will receive....
SMALL:1/2# salad mix, 1/2# arugula, 3/4# Haricot Verts, 1 bunch carrots, 1 (1/2 pint) raspberries, 1# shelling peas
MED: 3/4# salad mix, 1/2# arugula, 1# Haricot Verts, 2 bunch carrots, 1 (1/2 pint) raspberries, 1.25# shelling peas, 1 bunch onions, 1 bunch rapini
LARGE: 1# salad mix, 1/2# arugula, 1# Haricot Verts, 2 bunch carrots, 2 (1/2 pint) raspberries, 1.5# shelling peas, 1 bunch onions, 1 bunch rapini, 1 (1/2 pint blueberries), 1 bunch radishes
Posted by CSA at 01:25 PM | Comments (0) | TrackBack
July 09, 2006
A bowl of cherries
This week, you'll find cherries in your box! I know, they probably won't last long enough, but if you love cherries and ice cream, take the time with someone you love, and make this cherry-lavender ice cream. We got your cherries from our friends at Tonnemaker Orchards. These are certified organic Chelan cherries. Enjoy!
The farm is in high gear with very long days of harvesting and seeding and market preparations. Have you ever wondered how soon after harvest you get your produce? The answer is, very soon! Hours! Some of your veggies were growing in the field 3 hours before we delivered it to you! Other than growing it yourself, you really don't find that quality of freshness anywhere else!
This week, you will receive English peas. These are also known as Shelling Peas, which as the name implies, means the shell is inedible, and should be removed. The sweet pea inside is well worth the effort. It's very sweet and versatile in pastas, soups or simply plain.
This week's fresh produce will include..
Small:1/2# Salad, 1/4# spinach, 1# cherries, 1 bunch carrots, 1/2pint raspberries, 1.5# shelling peas,1 bunch onions.
Med: 3/4# Salad, 1/4# spinach, 2# shelling peas, 1.5# cherries, 1 bunch carrots, 1 pint raspberries, 1 bunch onions, 1 head lettuce, 1 bunch parsley.
Large:1# Salad, 1/2# spinach, 1# cherries, 3 bunch carrots, 2 (1/2 pint) raspberries, 1 bunch onions, 1 head lettuce, 1 bunch parsley, 2.5# shelling peas, 1 bunch rapini.
Posted by CSA at 06:28 PM | Comments (0) | TrackBack
July 02, 2006
Independence, local abundance.
Summer days, fun in the sun, berries! Yes, the first raspberries are harvested and going in your box! Nothing beats fresh berries on everything! Strawberries, raspberries, blueberries soon. So sweet and delightful, like the long summer evening twilight. Sugar snap peas are also sweet and delightful, and here's a simple pea recipe. It's so nice to see a beautiful variety of produce coming from the fields. The following Quinoa saladis a great way to use any veggies you have on hand.
Such local abundance is good for so many people in so many ways. Delicious food grown close to home is very patriotic. Healthy local farms=homeland security! Growing our food locally means strong local economies, and less dependence on food from far-away lands. But you already knew that, that's why you support this wonderful CSA program! If you're going to a Bar-B-Que soon, and you need a big dish to share, try this bread salad. You can use whatever veggies you have a lot of, and it holds fairly well without refrigeration. You can brag to your friends, all of these veggies were grown within 50 miles of home!
This week, Willie Green's Summer bounty brings you......
Small:1/2# salad mix,1/2pint raspberries, 1 bunch carrots, 1 head lettuce, 1/2# spinach, 1#peas, 1 bunch radish
Medium:3/4# salad mix,1 pint raspberries, 1 bunch carrots, 1 head lettuce, 1/2# spinach, 1.75# peas, 1 bunch baby bok choy, 1 bunch radishes.
Large:1# salad mix,1 pint raspberries, 2 bunch carrots, 1 head lettuce, 1/2# spinach, 2# peas, 2 bunch baby bok choy, 1 bunch radish, 1 bunch turnip, 1 pint strawberries.
Posted by CSA at 08:15 PM | Comments (0) | TrackBack
June 26, 2006
Last week of Session 1
Yes, it's finally Summery! The great, warm weather has been so enjoyable. The fields need irrigation. The berries are ripening. All crews are busy! Here we are, the last week of June and the last week of session 1. If you haven't already ordered your next session(s), now would be a great time to do so! The deadline for weekday people is Sunday July 2, and the deadline for weekend people is Wednesday July 5! The best goodies of summer are just around the corner. Look for cherries in your boxes soon!
Our head lettuce is very beautiful, very delicious, and here is a great lettuce wrap recipe.
This week, traditional boxes will receive the following...
SMALL:1/2# Romaine mix, 1/2# spinach, 1.25#snap peas, 1 head lettuce, 1 bunch baby bok choy, 1 pnt. strawberries, 1 bunch onions
MED.: 1/2# Romaine mix, 3/4# spinach, 1.75#snap peas, 1 head lettuce, 1 bunch baby bok choy, 1 pnt. strawberries, 1 bunch onions, 1# rhubarb, 1 bunch turnips, 1 bunch radishes
LARGE: 3/4# Romaine mix, 1# spinach, 1.75#snap peas, 1 head lettuce, 2 bunch baby bok choy, 2 pnt. strawberries, 1 bunch onions, 1.5# rhubarb,1 bunch turnips, 2 bunch radishes, 1 bunch parsley.
Posted by CSA at 09:53 AM | Comments (0) | TrackBack
June 18, 2006
Week 3 HAPPY SOLSTICE!
We welcome the return of the sun! Some sunny afternoons here in the Cascade foothills are finally warming things up.. The long-awaited snap peas are so sweet and delicious! We've been enjoying them with many meals. It feels luxurious to have local strawberries, snap peas, and foraged Morel mushrooms! I highly recommend hitting up your favorite mushroom person for some good eats. Father's Day inspired a savory strawberry and Morel sauce which I am still tweaking and will share with you soon.
This week we'll have a nice variety for you. Some sweet and delicious Broccoli for everyone. Also some little spring onions for zesting up your meals. Strawwberries will again sweeten up your shares. Even though the Solstice is finally here, the seasonal reality of the Northwest is still late Spring. So greens are what we have an abundance of. As the days get warmer, creative salads seem to be perfect eating. Here are 2 quick salads I've whipped up over the past couple of weeks. Orzo Salad with Spring Veggies and Chickpea Salad
This week's boxes will contain the following...
Small: 1/2# salad mix, 6 baby heads, 1# snap peas, 1 pint strawberries, 1/4# arugula, 1 bunch onions, 1/2# broccoli
Med: 1/2# salad mix, 6 baby heads, 1.5# snap peas, 2 pint strawberries, 1/2# arugula, 1 bunch onions, 1# broccoli, 1 bunch Bull's Blood beet greens
Large: 3/4# salad mix, 8 baby heads, 2# snap peas, 2 pint strawberries, 1/2# arugula, 1 bunch onions, 1# broccoli, 1 bunch Thyme, 1# rhubarb, 1 bunch Bull's Blood beet greens
Posted by CSA at 02:21 PM | Comments (0) | TrackBack
June 12, 2006
Sweet eating for Week 2
Some nice, sweet and juicy crops for you this week. Yum! Strawberries for everyone this week and they are so good! We have crunchy and delicious sugar snap peas. Eat them whole, raw out of hand, in salads or cooked very lightly like in this snap pea radish saute. Our saute mix is great in soups, casseroles or of course sautes. This super quick summer saute was a big hit at my house. We are going to have a bit of a lull in carrots this week, so only in the large shares but try something new with your turnips, Tiny Turnip Tots.
Enjoy!
Small shares: 1/4# saute mix, 1/2# salad mix, 3/4# sugar snap peas, 1 bn radishes, 1 bn turnips and 1 pt strawberries
Medium shares: 1/2# saute mix, 3/4# salad mix, 1/4# spinach, 1# sugar snap peas, 2 bn radishes, 2 bn turnips, 1 bn purple sage and 1 pt strawberries
Large shares: 1/2# saute mix, 1# salad mix, 4 baby heads lettuce, 1/2# spinach, 1 1/2 # sugar snap peas, 2 bn radishes, 2 bn turnips, 1 bn carrots, 1 bn purple sage and 2 pt strawberries
Posted by Christine at 10:51 AM | Comments (2) | TrackBack
June 05, 2006
Summer CSA Week 1 Revised
One of the key benefits of a CSA from a small farm, is that you get to KNOW the people that grow your food. Willie Green's is a family farm of internetworked families where everyone can have several hats to wear. When illness or tragedy raises its ugly head, we all have to work harder to fill in the gaps until we have our family back and complete again. Please accept our apologies if some of the admin pieces are a little slow this week, as I am recovering and Heidi is out of town for a family funeral. Everyone is focused on making sure that you receive your boxes of high quality late spring produce. We have been able to revise the traditional box crop lists a bit to provide a delicious assortment of greens and root vegetables. If the sun holds we will be able to provide more summer-style crops next week.
In the meantime, enjoy our crisp and colorful Romaine Mix. We blend heirloom Romaine and regular Romaine lettuces for a beautiful combination. Try Jeff's own Caesar Salad Dressing on it this week for a delicious salad. The baby spinach this week is exceptionally tender. Great in salads, it is also delicious in sandwiches, wraps and anywhere else you want a touch of color and flavor. Everyone is getting a colorful assortment of root vegetables this week. While delicious raw as a snack or in salads, they are also tasty glazed. Now to many, radishes are something that add color to the greens, end of story, but not if your name is Molly. Molly writes an award winning blog called Orangette that is amazing, her love affair with food is inspiring and she can write about a radish like no one else. Here is one of her recent radish salads. DId I mention she is a Willie Green's customer? :-) Medium and Large shares will also enjoy the Russian Kale this week. If you are new to kale, try it with any potato dish from scalloped potatoes to mashed to potato salad. This type of kale is mild enough to be eaten raw or it can be cooked.
Enjoy!
Posted by Christine at 06:03 PM | Comments (0) | TrackBack
June 03, 2006
So close to summer
The warm sun and rain of late take me back to east coast summers of my youth. Then I open my eyes and see the mountains and smile, glad I'm here, not there. The farm and surrounding valley are unparalleled in beauty right now! While touring the farm with a reporter the other day, we had to stop and sigh and really appreciate the magnificence of the scene...glowing rows of tender young greens, grazing cows, brilliant wildflowers, lush woods, snow capped mountains peeking through misty clouds.... Then back to the office trailer to puzzle over the new CSA packing lists. Our Spring share was fun and delicious. Now we are working the technical aspects of Summer share packing and delivery. While we are a small family farm, there is an amazing amount of high-tech wizardry that goes into ordering, packing and shipping fresh organic produce. This week we are especially aware of that as our friendly farmgeek, Bean Fairbanks is ill in the hospital. We send her our love, and pray for her speedy recovery.
A few strawberries are beginning to ripen, also the snap peas. Look for them soon in your box.
This week's traditional shares will receive... (REVISED 6/5/06)
Small 1/4lb. Salad Mix, 1/2lb. Spinach, 1/2lb. Romaine, 2 bunches carrots, 1 bunch turnips, 1 bunch radishes, 4 baby head lettuce
Medium 1/2lb. salad mix, 1/2lb. spinach, 1/2lb. Romaine, 2 bunches carrots, 2 bunches turnips, 2 bunches radishes, 6 baby head lettuce, 1 bunch Red Siberian Kale
Large 1lb. salad mix, 1/2lb. spinach, 1/2lb.Romaine, 3 bunches carrots, 2 bunches turnips, 2 bunches radishes, 8 baby head lettuce, 1 bunch Red Siberian Kale, 1 bunch Rosemary and 1# rhubarb
Posted by CSA at 03:56 AM | Comments (0) | TrackBack
May 22, 2006
Spring Appetizer Week 3
Spring showers aren't dampening our spirits here at the farm. Although we have been excited about the warm weather speeding along the early summer crops, it has been a little strange to be hauling irrigation hoses in mid-May!
The first tender, sweet and crisp spring carrots are here. These slender carrots are exceptionally tasty. In addtion to the carrots, we will have more of those fresh spring greens. The warmth of last week should give us larger 'baby' heads of lettuce than what we were able to harvest last week. The spinach is looking really great this week so we are giving you a little extra. With an abundance of mangoes in the conventional stores right now, try one of our all time favorite spinach salads, Baby Spinach with Spiced Almonds. If you haven't used up all of last week's kale yet, try adding it to the spinach in Devra's Beans and Greens with Coconut Milk recipe. Devra is the owner of Patty Pan Grill, one of our newest CSA drop off locations.
Yummmmm!, Brett just came in and told me the sugar snaps are going to be ready really soon. They aren't quite sweet enough to end up in this week's box, but you will have them for sure next week!
REMINDER: Early Bird Discount for the Summer CSA program ends 5/25. Don't miss out on the opportunity to save $15-25!
Small Shares: 1/2# salad mix, 4 heads baby lettuce, 1/2# baby spinach, 1 bunch rapini, 1 bunch baby turnips, 1 bunch carrots
Medium Shares: 1/2# salad mix, 6 heads baby lettuce, 1/2# baby spinach, 1 bunch rapini, 1 bunch baby turnips, 2 bunch carrots
Large Shares: 3/4# salad mix, 8 heads baby lettuce, 1/2# baby spinach, 1 bunch rapini, 2 bunch baby turnips, 3 bunch carrots
Help us cut waste and save money by returning your boxes. We can usually pack our csa boxes 3 times before they start to sag. All of the market CSA and most neighborhood csa drop offs are happy to take exchange last week's empty box for this weeks full one.
Posted by Christine at 09:52 AM | Comments (0) | TrackBack
May 15, 2006
So fresh and so green!
Isn't it great finally having Willie Green's in your fridge again?! We of the farm family are delighted. I've been eating an average of 2 salads a day and putting that exquisite Arugula on everything! Large share received Arugula last week and everyone will receive it this week. This is really truly the BEST Arugula ever! It's sweet and just a tiny bit peppery. Yes, you really can eat it for 3 meals in a day! For breakfast, give it a rough chop and scramble it with you eggs. For lunch, put some on your favorite sandwich in place of or with lettuce. For dinner, wilt some with your favorite pasta.
Turnips are making their debut this week. Turnips have long been associated with beauty, and have loads of healthy properties. These little baby turnips are sweet and versatile. Try this sweet, simple turnip recipe. If you have someone who professes dislike of turnips, try this sneaky recipe.
Red Kale also makes its debut this week. Not only beautiful to look at, Kale is loaded with Vitamins A, C, K, and Manganese. Tender Red Kale may be eaten raw in salads, or wilted slightly as a side dish. Those beautiful jagged leaves require very little cooking time. Try adding some to soup just before serving.
Our baby bok choy is exceptionally cute and crisp. Although most folks equate bok choy with stir fries, it is also great braised. Try Jeff's Champagne Braised Bok Choy for something different.
Here's what you will receive in your boxes this week...
SMALL 1/4# Arugula, 4 Baby Heads of Lettuce, 1 Bok Choy, 1 bn. Radishes, 1/4# Red Kale, 1/2# Salad mix, 1 bn. Turnips.
MEDIUM 1/4# Arugula, 4 Baby Heads of Lettuce, 2 Bok Choy, 2 bn. Radishes, 1/4# Red Kale, 1/2# Salad mix, 2 bn. Turnips.
LARGE 1/4# Arugula, 4 Baby Heads of Lettuce, 2 Bok Choy, 2 bn. Radishes, 1/4# Red Kale, 1# Salad mix, 2 bn. Turnips.
Posted by CSA at 03:05 PM | Comments (0) | TrackBack
May 08, 2006
Our first course, Spring Appetizer
Welcome to our very first spring share!
We are excited to offer you the first of the season's produce. We hope that this CSA session will be a delightful introduction to a delicious and bountiful season. The relatively cool spring has delayed a few crops, but you will see more crops as the spring session unfolds. We begin the season with a colorful box of red and green vegetables.
This is only our second year of harvesting rhubarb, and we are pleased to begin your share with this spring herald. It is a vegetable that is cooked as a fruit. Rhubarb's bright red stalks are prized in pies and crisps, but it also shines in sauces for seafood and meat. Check out Dylan's rhubarb salad dressing for an innovative and refreshing spring salad. Have a rhubarb recipe that you would like to share with us? Just add it as a comment to this blog entry and all your fellow CSA share members can enjoy it as well!
Our baby spinach is delicious raw or cooked. Try it in a spinach quiche with wild spring mushrooms for a savory and decadent meal. Rapini is a very popular green in Chinese and Italian cooking. Although it is known by a variety of names, rapini or broccoli raab are the most common. It is delicious sauted with a bit of garlic in olive oil and then splashed with lemon. One of our all time favorite ways to enjoy rapini is on pizza.
Small Share: 1/2# salad mix, 1/4# spinach, 4 heads baby lettuce, 1 bunch radish, 2 bunches rapini, 3/4# rhubarb
Medium Share: 3/4# salad mix, 1/4# spinach, 4 heads baby lettuce, 1 bunch radish, 2 bunches rapini, 1# rhubarb
Large Share: 3/4# salad mix, 4 heads baby lettuce, 1/4# baby spinach, 3 bunch radish, 2 bunches rapini, 1 1/2# rhubarb
Posted by Christine at 02:33 PM | Comments (0) | TrackBack
May 03, 2006
Get Your Fresh Spring Greens!
Things are growing!! Our first delicious spring greens are being harvested, and the first Markets have begun! It's time to place your orders for Willie Green's CSA! FRIDAY MAY 5 is the last day to order your Spring Share!
MONDAY MAY 15 is the deadline for CSA Market Vouchers!
THURSDAY MAY 25 is the deadline for Early Bird Savings on CSA shares!
Sign up online! You may also send us the order form from our Summer CSA Brochure. Contact us at...
csa@williegreensorganicfarm.com
425-802-4680 CSA Phone
425-485-4128 Farm
One of our friendly staff members will be happy to answer your questions and assist you!
Posted by CSA at 02:41 PM | Comments (0) | TrackBack
May 01, 2006
May Day
Dylan and Cypress enjoying May DayWhat a big day! Markets and Maypoles and protests, what fun! It seemed that everyone, everywhere was charged today. It's a great thing to be alive and feel rejuvenated by whatever moves you. Yesterday was the first Farmer's Market of the season. It was a beautiful day in West Seattle with a great turnout of Market folks. My Market experience this year is all-new from years past. My son Cypress just learned to walk and he has his own agenda for the Market. I have a slightly different perspective now that I'm a part of the Willie Green's Family.
I'm excited for a great season.******* Large immigrant-rights rallies took place all over the U.S. today.*******Earthy folk all over the world celebrated Beltane, marking the beginning of the fertile growing season. My family went to a beautiful May Day celebration in Woodland Park.
-Heidi
Posted by CSA at 08:48 PM | Comments (0) | TrackBack
April 18, 2006
100% Washington Grown CSA Options
New and exciting! It’s the most wholesome nourishment to come along since your momma’s ….. 
It’s delicious and fun to eat! It’s Wille Green’s 2006 Spring & Summer CSA shares. We have various sizes and shapes to suit anyone’s taste. We offer 3 share sizes. We offer a flexible program where you may choose the “traditional share” or a “custom share”. Our season has been divided into easy to order “sessions”. You may choose which sessions best fit your busy life. Buy ordering your Fresh, local, organic produce now, you’re ensuring a healthy, happy season for you, your family, and our family! We have an informative, easy to use web site where you may order directly. We offer significant savings on orders placed early in the season. Simply go to williegreensorganicfarm.com and follow the “order your CSA now” link. We promise, you’ll love it
!
Help us out with our early season expenses and save money all market season long. Purchase one of our CSA vouchers and you will save 10% off your farmers' markets purchases. Buy a voucher for $250 by May 15th, and receive $275 worth of produce!
Posted by CSA at 01:47 PM | Comments (0) | TrackBack
January 15, 2006
Last week of Winter CSA
All good things must come to an and so it is true with our winter CSA program. We hope that you have enjoyed the season. Farming is not an exact science and we never really know how it will all unfold. Poor seed germination and that brutal cold streak zapped some harvests but the mild autumn extended other crops by several weeks. For this last box, we have done our best to include your requests for seasonal favorites. We were pleasantly surprised for the multiple requests for the different greens. Here is an interesting recipe to enjoy them with.
Small Shares:
1/3# salad mix, 1 bunch carrots, 1 celeriac, 1/2# Brussel sprouts, 1 bunch collard greens, 2 Pink Lady apples and 2 onions
Medium Shares:
2/3# salad mix, 2 bunch carrots, 2 celeriac, 3/4# Brussel sprouts, 1 bunch collard greens, 4 Pink Lady apples, 2 Danjou pears and 3 onions
Large Shares:
1# salad mix, 3 bunch carrots, 3 celeriac, 1# Brussel sprouts, 2 bunch collard greens, 1/2# braising mix, 1 bunch turnips, 1 bunch thyme, 4 Pink Lady apples, 4 Danjou pears and 4 onions
Posted by Christine at 10:45 PM | Comments (0) | TrackBack
January 09, 2006
Only two more weeks!
Berries, berries, berries! Brighten up this rainy winter gloom with some glowing red raspberries. All traditionals are getting frozen raspberries this week. Every pick up location will have a cooler this week to hold the berries. To avoid confusion, all traditionals will get the same size of berries. Just reach in the cooler and grab an unmarked bag of berries. Custom CSA Orders will be labeled with their names to ensure they get the right size and type of berries.
We also have cranberry beans this week. They have a nutty flavor and are popular in Spanish, Italian and Portuguese dishes. They are excellent in soups and stews. To prepare the beans, soak them overnight. Rinse and place in a large pot and cover with double the water to bean ratio.. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked. Try them with your kale in this tasty recipe.
The weather has been taking a toll on our more traditional salad greens like lettuce, spinach and arugula. We are providing you with two excellent winter salad greens this week: claytonia and mache. I whipped up this pretty salad last night, yummy!
We have parsnips for everyone this week as well. These carrot like vegetables used to be used as a sweetner are a favorite roasted, pureed or used in soups or stews. I really like to complement their natural sweetness with a bit of spice. Try them in this carrot and parsnip soup. Cooking and grinding the seeds makes all the difference in this recipe.
We have yams one last time for medium and larges, since we couldn't get washington grown yams, call the farm (425)485-4128 if you want a substitution.
Small Shares:
1 bunch Claytonia, 1/4# mache, 1 bunch winterbor kale, 1/2# cranberry beans, 2 yellow onions, 1 bunch parsnips, 1 bunch carrots and 1# frozen raspberries
Medium Shares:
2 bunch Claytonia, 1/2# mache, 1 bunch winterbor kale, 3/4# cranberry beans, 3 yellow onions, 2 bunch parsnips, 2 bunch carrots and 1# frozen raspberries and 2 yams
Large Shares:
3 bunch Claytonia, 3/4# mache, 2 bunch winterbor kale, 1# cranberry beans, 4 yellow onions, 3 bunch parsnips, 3 bunch carrots and 1# frozen raspberries, 1 bunch rosemary, 4 Pink Lady Apples from Brownfield Orchards and 3 yams
We want to try to stock your boxes next week with your seasonal favorites. What would you really like to see in your last box of the season? Call us at the farm (425) 485-4128 or email us to let us know.
Posted by Christine at 01:15 PM | Comments (1) | TrackBack
January 03, 2006
Pears switch
We are making a substitution on the pears this week. Custom orders for Wednesday deliveries will still receive Anjou pears. All traditionals and custom customers with weekend deliveries will be receiving Washington grown Bosc pears. Bosc pears are slightly different than most other pear varieties. They are ideally suited to the Pacific Northwest, in part because of their dense flesh and thicker skin. The skin is brown and may be mottled without impacting the sweet flesh within. They ripen before going soft, so test the stem end for a gentle give for ripeness. The rest of the pear may be quite firm when ripe. The crisp flesh will be juicy and flavorful, almost more like an apple than a pear in terms of texture but the flavor is pure pear. The elegant long shape of the Bosc and its firm flesh, make it a favorite for baking.
If you are a custom customer that has already placed your order for this weekend and do NOT want Bosc pears, please call the farm at (425) 485-4128 by 6pm Thursday and we will remove pears from your order.
Posted by Christine at 10:48 AM | Comments (0) | TrackBack
January 02, 2006
This week's CSA boxes
Happy New Year!
It is already a bustling new year for us. Usually this time of year, we are at a skeleton crew, with only 3-4 of us holding down the fort and taking care of business. We have 4 people still working the fields almost full time, not to mention the other folks working the office, doing deliveries, the winter markets and all the work that accumulates in the office. Some of the more tender greens, like the salad mix and spinach are a little bruised and don't have the storage life that the ones grown in the summer do, but they still taste great and have that so fresh flavor, so difficult to find this time of year. To satisfy my winter need for warm and hearty food and my omnipresent need for delicious fresh food, I am really enjoying our greens cooked. If you have only tried our arugula raw, I encourage you to try it cooked this week. It is great cooked briefly in pasta dishes or in a risotto pair it with caramelized onions for a sweet-spicy flavor combo.
This week we are highlighting two recipes from longtime WGOF customer, Debra Daniels-Zeller. These recipes are from her cook book, Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms. The first is Autumn Harvest Soup with variations to convert it to a great winter soup. Many of our customers have a favorite way to enjoy Brussel sprouts, here is Debra's recipe. Her recipe book is available at independent bookstores, PCC and for our Bastyr customers, in your school's bookstore! What makes Debra's book a delight is the profile of different farms, including Willie Green's.
Small Shares:
1/2# salad mix, 1/4# arugula, 1 bunch carrots, 1/2# Brussel sprouts, 2 Bosc pears, 1 bunch Chiogga beets and 1# yukon potatoes from Alden Farms
Medium Shares:3/4# salad mix, 1/2# arugula, 2 bunch carrots, 3/4# Brussel sprouts, 4 Bosc pears, 1 bunch radish, 1 bunch Chiogga beets, 1 Joi choi and 1 1/2# yukon potatoes from Alden Farms
Large Shares:
1# salad mix, 1/2# arugula, 3 bunch carrots, 1 1/4# Brussel sprouts, 6 Bosc pears, 2 bunch radish, 2 bunch Chiogga beets, 1 Joi choi, 2 celeriac, 1 bunch sage and 2 1/2# yukon potatoes from Alden Farms
Posted by Christine at 08:29 AM | Comments (0) | TrackBack
December 26, 2005
Welcome to Session 4
The recent cold snap and then all this warm rain has brought challenges to the harvest but we still have a tasty assortment of seasonal produce for you. The turnips are very small, tender and sweet, nothing like the huge old turnips you see in the grocery store. These are delicious raw in salads or try them carmelized, a farm favorite! The greens are also tasty and nutritious, after freezing and thawing in all of this rain, they are not as hardy as in the spring. Use them right away. For many folks, it isn't New Years without collard greens. So we have included them this week along with a classic collard recipe, don't forget to enjoy the pot liquor with some crusty bread. Cold and wet weather like this practically begs for a hearty soup, try this one with our creamy cannellini beans. For the large shares, we have sweet dumpling squash, these round and compact squash are prized for baking or holding soups. Try baking them filled with some of your apples and spices, yum!
Small Shares:
4 baby head lettuce, 1/4# braising mix, 1 bunch collard greens, 1 bunch baby turnips, 1 bunch carrots, 1 onion from Desert Valley Farm and 2 Fuji apples.
Medium Shares:
6 baby head lettuce, 1/2# braising mix, 1 bunch collard greens, 2 bunch baby turnips, 2 bunch carrots, 1/2# dried cannellini beans, 1 onion from Desert Valley Farm and 4 Fuji apples.
Large Shares:
8 baby head lettuce, 3/4# braising mix, 2 bunch collard greens, 2 bunch baby turnips, 3 bunch carrots, 1# dried cannellini beans, 1/4# mache, 2 sweet dumpling squash, 1 bulb Red German garlic from Stony Plains farm, 2 onions from Desert Valley Farm and 6 Fuji apples.
Posted by Christine at 12:45 PM | Comments (0) | TrackBack
December 19, 2005
CSA Boxes Week 4, Session Three
Happy Holidays from the staff at Willie Green's!
We have done our best to respond to your requests to include your holiday favorites in the boxes this week. Due to demand, we are offering the yams again with the caveat that they are NOT Washington grown. Please call us at (425) 485-4128 if you would like more red potatoes instead. In addition to yams, we received multiple requests for celeriac, Brussel Sprouts, parsnips and pears. Check out Susie's Special Sprouts, a Christmas tradition.
Parsnips are often honey roasted or mashed for the holidays, if you want to try something different, take a look at Savory Parsnip Saute. We finish the recipes for the week with Upside-down Pear Gingerbread.
We also have a new green for you this week. Claytonia. Claytonia is a winter lettuce that grows wild and is often known as Miners lettuce. Ours is cultivated and high in Vitamin C. The leaves are thicker than most lettuces and are almost succulent. They are best served with a mild dressing tath won't overpower it's delicate flavor.
Small Shares:
1/3# Salad Mix, 1 bunch parsnips, 1 celeriac, 2 Anjou pears, 1 bunch carrots, 1 yam, and 1/2# Brussel Sprouts
Medium Shares:
2/3# Salad Mix, 1 bunch parsnips, 2 celeriac, 4 Anjou pears, 2 bunch carrots, 2 yams, 3/4# Brussel Sprouts, 1 medium bunch Claytonia and 1 1/2# red potatoes from Alden farms
Large Shares:
1# Salad Mix, 2 bunch parsnips, 3 celeriac, 6 Anjou pears, 3 bunch carrots, 3 yams, 1# Brussel Sprouts, 1 large bunch Claytonia, 2# red potatoes from Alden farms, 1 bunch white chard and 1 bunch Chiogga beets
Posted by Christine at 11:44 AM | Comments (0) | TrackBack
December 12, 2005
Traditional CSA boxes Session 3 week 3
It is cold and dry on the farm this week. Cold enough in fact that we still have a few patches of snow left over from a week ago. Your boxes this week are still filled with a variety of produce, despite the weather. Mache, our hearty winter green is featured in your boxes again this week. Here is a mache recipe that Molly put together for our newsletter last week. Molly also had some wonderful tips for enjoying this mild winter green. To trim your mache means to remove any dirty roots and separate the individual leaves. She suggests being gentle with it as you trim and toss because it is easily bruised. I have noticed that Brussels Sprouts are a favorite among our CSA customers. The small and medium boxes are receiving them this week. Click here for another of Molly's delicious, quick and easy recipes that will make a Brussels Sprout lover out of almost anyone. Purple broccoli is the special treat this week for the large shares. It is a very limited supply, this is one product that will not be making it to market this season. Hope you Enjoy!
Below is what you will find in your CSA boxes this week.
Small:
1/3 # Spinach, 1/4# Mache, 1 bn Carrots, 2 Gala Apples, 1 onion, 1 bn. radish, 1/2# Brussels Sprouts
Medium:
2/3 # Spinach, 1/2# Mache, 2 bn Carrots, 4 Gala Apples, 1 onion, 2 bn. radishes, 3/4# Brussels Sprouts, 1 bn. Collard Greens, 1 sugar loaf squash
Large:
1# Spinach, 3/4# Mache, 3 bn Carrots, 6 Gala Apples, 2 bn. radishes, 2 onion, 3/4# Purple Broccoli, 2 bn Collard Greens, 1.25# Romanesco, 2 bn Baby Turnips
Posted by Christine at 02:59 PM | Comments (0) | TrackBack
December 05, 2005
CSA boxes
Well, it was a snowy weekend on the farm. Depending on how the weather holds, we may be knocking off the snow to get to our crops this week. Snowy and muddy fields means that we may be doing more harvesting by hand. It may seem counter-intuitive, but the salad, spinach and arugula is more likely to get bruised when it is hand cut and you may find more moisture in your bagged greens. Place a paper towel in the bottom of the bag to absorb excess moisture and to help the greens last longer. Snow collapsed some of our row covers so this is probably the last of the arugula. The spinach and lettuces are growing very slowly at these cold temperatures and low light, but we should have them for the duration of the CSA season.
We are pairing Joi choi (large bok choy variety) and daikon again in your boxes. The last time we did, I whipped up this tasty stir fry. Katie, one of our CSA customers will also be posting a daikon dinner pancake recipe later this week. As always, you can find over daikon recipes by using the search tool on the blog. Enjoy the last of the season's arugula with this quick and pretty pasta recipe. Although we don't grow them, I really enjoy the taste of pomegranates this time of year. You can enjoy them too in Pork with Pears in Pomegranate Sauce
Small Shares:
1/3# salad mix, 1 bunch carrots, 1/2# daikon, 1 Joi Choi, 2 Anjou Pears from Mt View Orchards, 3/4# Panther (green) cauliflower, and 1 spaghetti squash
Medium Shares:
2/3# salad mix, 2 bunch carrots, 3/4# daikon, 1 Joi Choi, 4 Anjou Pears from Mt View Orchards, 1# Romanesco, 1 bunch Chiogga beets, 3/4# yukon gold potatoes from Alden Farms and 1 spaghetti squash
Large Shares:
1# salad mix, 1/2# arugula, 3 bunch carrots, 1# daikon, 2 Joi Choi, 6 Anjou Pears from Mt View Orchards, 1 1/4# Panther (green) cauliflower, 1 bunch Chiogga beets, 1 bunch Golden Beets, 3/4# yukon gold potatoes from Alden Farms and 1 spaghetti squash
We will keep you posted if the weather necessitates any changes.
Posted by Christine at 11:25 AM | Comments (0) | TrackBack
November 28, 2005
Week 1 of 3rd session CSA boxes
Welcome to the 3rd session. The frost did damage some of the crops but we think that this crop list for the traditional boxes will hold for the week. If we get another hard frost and have to switch anything out, we let you know. Brett will posting on the blog about how we are working with Mother Nature and ingenuity to keep as many crops as we can going.
We have a nice variety of recipes for you this week. Jeff has a favorite orange vinaigrette and this time it adorns a caramelized squash and mache salad. Molly, one of our CSA customers, has a wonderful blog called orangette, where she combines great photography, delicious recipes and a real passion for food. If you or someone in your family needs encouragement when it comes to fennel, her post on braised fennel and the comments from her readers is a must read. If you are headed out to a party, try the fennel and chanterelle baked brie recipe. Fennel is also delicious in salads. Since it absorbs a lot of moisture, add it to your salad at the last minute so it will reatin it's crispness. Our braising/saute mix is delicious braised alone or in soups or stews. Last week, I had our greens prepared by Julie Andres at La Medusa, braised with golden raisins, kalamata olives and pignolia. Yum! When it is cold out and I want something hearty and tasty, I use our braising mix in lentil stew. And yes, small share customers we heard you. Here is romanesco, a hybrid of cauliflower and broccoli for you! Because of the weather, we may not be able to provide whole heads but we will be preserving as much of that cool fractal shape as we can.
Small Shares
4 baby heads lettuce, 1/4# saute/braising mix, 1/4# mache, 1 bunch fennel, 1 bunch carrots, 3/4# Romanesco and 2 Gala apples from Brownfield Orchards.
Medium Shares
6 baby heads lettuce, 1/2# saute/braising mix, 1/2# mache, 1 bunch fennel, 2 bunch carrots, 1 bunch radishes, 1 celeriac, 3/4# red potatoes from Alden Farms and 4 Gala apples from Brownfield Orchards.
Large Shares
8 baby heads lettuce, 1# saute/braising mix, 3/4# mache, 2 bunch fennel, 3 bunch carrots, 2 bunch radishes, 2 celeriac, 1 1/2 lb romanesco, 1-2 sugar loaf squash, 1# red potatoes from Alden Farms and 6 Gala apples from Brownfield Orchards.
Posted by Christine at 06:03 PM | Comments (0) | TrackBack