Organics to You Weekly Newsletter - Week of December 9, 2019
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Organics to You
Feature of the Week

Oyster Mushrooms!

You may see either Blue Oysters and/or Italian Oysters


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Holiday Schedule

***Special Christmas Week Delivery Schedule***
Sunday, 12/22: Monday Routes
Monday, 12/23: Tuesday Routes
Tuesday, 12/24: CLOSED
Wednesday, 12/25: CLOSED
Thursday, 12/26: Wednesday routes
Friday, 12/27: Thursday Routes
***Regular Delivery on New Year’s Week***

Thank you for your support!!

~ Organics to You Staff and Crew


Delicata and Kale Caesar Salad w/ Creamy Maple Mustard Dressing

For the Kale Salad


- 1/2 cup pecan halves

- 1/2 tbsp tamari or liquid aminos

- 1/8 tsp cinnamon

- 1/8 tsp smoked paprika

- 1 medium to large delicata squash, deseeded and sliced into half moons

- 1/2 tsp salt

- 1/4 tsp pepper

- 1 bunch kale

- 1 lemon

- 2 tbsp olive oil divided

- 1 Gala or Fuji apple (a crisp variety)

- Creamy Maple Mustard Dressing (see below)


1) Preheat oven to 325F and set ½ cup pecan halves on a medium-large rimmed baking sheet. Toast pecan halves on the center rack of the oven for 7 minutes -- they’ll be aromatic and deeply golden. Immediately after the pecans come out of the oven, place the nuts in a small bowl and add tamari, cinnamon, and smoked paprika. Toss nuts to coat evenly and set aside. 

2) Increase oven temperature to 400F. Line a large rimmed baking sheet with parchment paper (for easy clean up). On the sheet pan toss the delicata half moons with 1 tablespoon of olive oil, salt and pepper. Arrange half moons on the sheet so they are not touching or overlapping. Roast for 20 minutes.

3) Meanwhile, remove stems from the kale and tear leaves into bite sized pieces. Squeeze juice from half of the lemon over the kale and drizzle in the remaining 1 tablespoon of olive oil. Massage kale with your hands until the leaves tenderize, about 2 minutes. 

4) Slice the apple and toss the apple slices with the juice from the other ½ of the lemon.

5) Combine everything in your serving bowl, pouring the dressing over top and tossing to coat everything evenly. Serve and enjoy! 


Creamy Maple-Mustard Dressing 


- 1 clove garlic

- 4 tbsp cashew butter

- 2 tbsp tahini

- 1 tbsp + 2 tsp Dijon mustard 

- 2 tsp maple syrup

- 1 tbsp + 1 tsp apple cider vinegar 

- 1 tbsp white miso paste

- 1/16 tsp cayenne

- 1/8 tsp smoked paprika

- 1/8 tsp salt

- 1/8 tsp ground black pepper

- 1/2 cup water


1) In a high-powered upright blender, combine all ingredients: garlic clove, cashew butter, tahini, dijon mustard, maple syrup, apple cider vinegar, miso paste, cayenne, smoked paprika, salt, black pepper and water. Blend until smooth.

~ From

This Week's Contents for the

See other bins & details here
  • Oyster Mushrooms(.35oz)**
  • Purple Potatoes(2lb)**
  • Leeks(2ct)**
  • Red or Yellow Onion(1-2ct)**
  • Red Comice Pear(2ct)**
  • Ambrosia Apple(2-3ct)**
  • Fuji Apple(3ct)**
  • Purple Kale(1bunch)**
  • Collard Greens(1bunch)**
  • Delicatta Squash(1ct)**
  • Carrots(1bunch)**
**Local +/ Farm-Direct

Gratuity for Your Delivery Driver

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