Organics to You Weekly Newsletter - Week of May 18, 2020
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Feature of the Week
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Pasta with Asparagus and Green Garlic



  • 12 ounces pasta, your choice
  • Small bunch (3-4) green garlic, sliced thin
  • 1-2 T. unsalted organic butter
  • Bunch of asparagus, cut into 2-inch slices, on the bias
  • Very good quality extra virgin olive oil
  • Pecorino Romano or Parmesan cheese


While the pasta is cooking, saute the green garlic in medium heat in a medium-sized saute pan until it begins to soften. This should take about 3-4 minutes. 

Add the asparagus and cook until it turns bright green and becomes tender. Do not overcook asparagus—it's a sad state of affairs when that happens. Soggy asparagus is sad asparagus. Turn the heat off. 

Drain the pasta, but reserve 1 cup or so of the pasta water first. Dump the pasta back into the pan you cooked it in, or, if your saute pan is deep enough, that one instead. Zest the lemon over top, squeeze the juice into the pan and toss. Salt and pepper is necessary. Taste, taste, taste. Add a little water if it seems like it needs a little liquid. Finally, grate some cheese over top. 

~ From



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This Week's Contents for the

See other bins & details here

Green Garlic - 1 ct **
Little Gem Romaine-1 ct**
Asparagus - 0.75 lb **
Spinach - 1 ct **
Mustard Greens - 1 ct **
Radish - 1 ct **
Fuji Apple - 4 ct **
Cantaloupe - 1 ct
White Peaches - 3 ct
Pixie Mandarins - 1 lb
Carrot Bunch - 1 ct
Yam - 1.5 lb **

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Feature of the week: Organics to You
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