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Organics to You Weekly Newsletter - Week of April 5, 2021

Feature of the Week:

Fresh Local Spinach
Spinach from Riverland Family Farms in Corvallis
Spring produce has arrived!!
Recipe of the Week:
 

Garlicky Collard Raab and Mushrooms
 

Raabs are an indicator that it's springtime here in the Northwest.  When the weather begins to warm up, plants in the brassica family (including collard greens, kale, Brussels sprouts, etc) send stalks of flowers up to the sky.  These structures are called "raabs" and oh boy are they delicious!

 

1 bunch collard raab
1/3 cup water
1 tbsp Olive oil
3 cloves garlic
1 cup Shiitake Mushrooms
Salt & pepper

 

- Scrub and gently remove dirt from your mushrooms.  Rinse collard raab.
- Heat skillet over medium high heat and add the water and collard raab.  Cover and let steam for 5 minutes.
- Uncover and drain excess water.  Add olive oil, garlic, mushrooms, and salt and pepper.
- Cook until garlic browns and the raab is tender, about 2 minutes.  Serve hot.


 

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

Grapefruit - 2ct
Spinach - 1 bunch**
Broccoli - 1 bunch
Tangerines - 1.25 lbs
Shittake Mushrooms - 1 bag**
Celery - 1 bunch
Collard Raab - 1 bunch**
Crimson Delight Apples - 3 ct**
Red/Yellow Bell Pepper - 1.25lb
Navel Oranges - 3 ct
Huckleberry Potatoes - 1.5 lb**
Carrots - 1 bunch**

**Local +/- Farm-direct

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Photo: Photo by Louis Hansel @shotsoflouis on Unsplash