Organics to You Weekly Newsletter - Week of September 28th, 2020
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Organics to You
Feature of the Week
Wild Add-on
We're excited to partner with West Coast Wild Foods to bring you a new Wild Add-on which will feature various mushrooms, wild greens, berries, and other sustainably harvested wild products. Add to you order now, delivery will start the week of October 5th!

Kale Salad
For the Vinaigrette:
Juice of 3 lemons (about 1/2 cup)
2 tsp olive oil
2 cloves garlic, minced
salt and black pepper, to taste
For the salad:
2 bunches kale (about 6-8 cups), desteemed and finely chopped
2 red bell pepper, diced
1 cup shredded carrots
1/2 small red onion, diced
1/2 cup chopped cilantro
1/3 cup chopped parsley
1/4 cup roasted almonds
1/2 avocado, diced
- To make dressing: place lemon juice, olive oil, garlic, and salt in bowl; whisk together until combined and set aside.
- In a large bowl, toss kale, bell pepper, onion, and carrots together. Add dressing, cilantro, and parsley. 
- Use hands to massage kale with dressing so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
- Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings!
This Week's Contents for the

See other bin contents here

Italian Kale - 1 bunch**
Red Potato - 1.5 lb**
Granny Smith Apples - 1.5 lb**
Carrot Bunch, Purple/Rainbow - 1 bunch**
Leek Bunch - 1 bunch**
Cauliflower/Broccolini - 1 ct**
Red Bell Peppers - 1.25 lb**
Bosc Pear - 3 ct**
Nectarine - 3 ct
Red Leaf Lettuce - 1 ct
Fennel - 1 ct**
Green Bartlett Pear- 3 ct**
Mint - 1 ct**

**Local +/ Farm-direct


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Photo: West Coast Wild Foods
Feature of the week: Organics to You