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Organics to You Weekly Newsletter - Week of March 1st, 2021

Feature of the Week:

Red Spring Onion

 
Spring is coming and we're kicking it off with some red spring onions for the first week of March!
Recipe of the Week:

Potato Salad

 

1.5 lb Red potatoes
2 Red spring onions thinly sliced
1-2 Celery ribs sliced
Small bunch parsley minced
1 tbsp Dijon mustard
3/4 cup Mayonnaise
Lemon

 

- Start a pot of water boiling on the stove
- Wash and scrub your potatoes
- Cook your potatoes until fork tender, drain, and let cool
- Once cooled, cut the potatoes into bit size pieces
- Mix together mayo and mustard in a bowl
- Add potatoes, celery, onion, and parsley and mix until coated
- Give the mixture a squeeze of lemon and season with salt and pepper to taste
- Refrigerate for an hour or so
- Serve


Customize with hard boiled eggs, a pinch of cayenne for spice, finely chopped red peppers, dill, or bacon.

This Week's Contents for the SMALL BIN:
See other bin contents here

Purple kale bunch - 1 ct
Cauliflower head - 1 ct
Red spring onion bunch - 1 ct
Fuji apples - 1.5 lb**
Red D'anjou pears - 1.5 lb
Blood oranges - 3 ct
Tango mandarins- 1.25 lb
Rainbow carrot bunch - 1 ct
Honeygold grapefruit - 2 ct
Red potato - 1.5 lb**
Green leaf lettuce head - 1 ct
Red bell pepper - 1 lb

**Local +/ Farm-direct

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Photo: Organics to You + Unsplash
Feature of the Week: Organics to You