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Organics to You Weekly Newsletter - Week of May 11, 2020
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Organics to You
Greetings everyone!

Feels like summer has arrived. We hope you are able to get out for walks in our beautiful Portland neighborhoods with yards of irises, poppies, and wisteria in full bloom, or at least getting to enjoy some barefoot time. :)
Feature of the Week
Lentils-and-garbanzo-bean-o-rama!!

Check out our newly re-stocked pantry and grocery items, and please let us know if we can help with anything else!
RECIPE OF THE WEEK

Pasta with Shiitake and Snap Peas!

 

Ingredients


12 ounces pantry pasta (maybe penne or some other short tube)
3 tablespoons olive oil or butter
1 bag shiitakes sliced
1 handfull or more snap peas
2 cloves garlic, minced
¾ teaspoon salt
Freshly ground black pepper
½ cup finely shredded Parmesan cheese
 
 

Directions

  1. In a large pot, cook pasta in salted boiling water according to package directions; drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, in a very large skillet heat olive oil or butter over medium-high heat. Add shiitakes and cook until browned. This will take a couple of minutes. Add snap peas either chopped into smaller bit size pieces or whole. Cook and stir for 1 minute more until they turn nice and green. Throw your pasta in the skillet. Add your parmesan a little at a time, and thin with reserved pasta cooking water. Season to take with salt and pepper and maybe even some chili flakes if you like the heat!

~ From Eric

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This Week's Contents for the
SMALL BIN
...

See other bins & details here


Shiitakes 1 bag**
Italian parsley 1 ct**
Italian kale 1 ct **
Spinach 1 ct **
Fuji apple 3 ct **
Cantaloupe 1 ct
Peaches 2 ct
Naval oranges 3ct
Snap peas 0.5 lb
Carrots 1 ct
Yellow jumbo onion 1.25 lb**
Potato, fingerling medley 1.5 lb**
Romaine Lettuce 1 ct

**Local +/ Farm-direct
 

Gratuity for Your Delivery Driver

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**photo credits:
Feature of the week: Organics to You
Recipe of the week: https://www.midwestliving.com/recipe/pasta-with-chard-and-basil/