Organics to You Weekly Newsletter - Week of October 28, 2019
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Organics to You
Feature of the Week

Beef Soup Bones

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This Week's Contents for the

See other bins & details here
- Yellow Potatoes(2lb)**
- Carrots(Bunch)**
- Red or Yel Onions(1-2ct)**
- Jazz Apple(2-3ct)**
- Spaghetti or Acorn Squash(1ct)**
- Kiwi(4ct)
- Bosc Pear(1ct)**
- Green Kale(Bunch)**
- Salad Mix(4oz)**
- Zucchini(1lb)**
- Leeks(1-2ct)**
- Bartlett Pear(2-3ct)**
**Local +/ Farm-Direct

Classic Vegan Noodle Soup

- 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
- 4 large long celery stalks (you will need 1 1/2 cups sliced, 200g)
- 1 packed cup (160g) finely diced yellow onion
- 3 x-large garlic cloves, minced (about a tablespoon-15g)
- 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g)
- 6 cups water
- 2 vegan bouillon cubes
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
- Optional: 2 tablespoons nutritional yeast
- 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles


1)  Prepare all of your veggies and set aside.
2)  Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
3)  Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.


Gratuity for Your Delivery Driver

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**photo credits:
Feature of the Week:  Stroupe Farms