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Organics to You Weekly Newsletter - Week of February 10, 2020
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Organics to You
Feature of the Week

GEE CREEK MILL
Local Artisan Beans, Rice,
Rolled Oats, and Popcorn

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RECIPE OF THE WEEK

Low-Carb Cauliflower and Turnip 'Potato' Salad

 

Ingredients

1 lb turnips, cut into bite-sized pieces
2 tablespoons extra-virgin olive oil, divided
1 lb cauliflower florets
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon white vinegar
1 1/2 teaspoons garlic salt
1 sprig fresh dill, chopped, or to taste
black pepper to taste
5 hard-boiled eggs, diced
1/2 cup chopped onion
 

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
  3. Roast in the preheated oven until browned and crisp, 30 to 35 minutes.
  4. Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
  5. Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.
  6. Mix mayonnaise, mustard, vinegar, garlic salt, fresh dill, and black pepper together in large bowl. Toss roasted turnips and cauliflower, eggs, and onion into the sauce. Refrigerate before serving, about 20 minutes.
     

~ From allrecipes.com

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ORGANICS TO YOU
This Week's Contents for the
SMALL BIN
...

See other bins & details here


Turnips(1-2ct)**
White Onions(1-2ct)**
Cauliflower(1ct)
Jonagold Apple(2-3ct)**
Sierra Beauty(2-3ct)**
Tango Mandarin(3-4ct)
Bosc Pear(3ct)**
Green Anjou Pear(2-3ct)**
Avocado(2ct)
Kale(bunch)**
Spinach(bunch)
Cilantro(bunch)
Oyster Mushroom(6oz)**

**Local +/ Farm-direct
 

Gratuity for Your Delivery Driver

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**photo credits:
Recipe of the week: http://erindishes.com/arugula-purple-cabbage-salad/