Organics to You Weekly Newsletter - Week of January 13, 2020
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Organics to You
Feature of the Week

Red Russian Kale

from St. Paul, OR
** Weather Update **

We plan to deliver as usual all week long, but we will post any changes on our homepage at in the case that have weather delays.

Onion and Turnip Soup


2-3 TBSP olive oil (or more if needed)
1 big onion, finely diced
2 medium sized young turnips, peeled, roughly diced
1 lb potato, peeled, roughly diced
2.5 cups vegetable stock
1 cup water
pinch of dry rosemary
pinch freshly ground nutmeg
sea salt, to taste
white pepper, to taste


  1. In a medium sized pot, heat the olive oil on medium low heat and sautee the onion until translucent, stirring.
  2. Add the diced turnips and cook for 2-3 minutes.
  3. Add diced potato, dried rosemary, vegetable stock and water, increase heat and bring to a boil.
  4. Once it’s boiling, lower heat and continue to simmer until potato and turnips are cooked.
  5. Turn off heat and allow the soup to cool a bit before adding to the blender.
  6. Add to blender and blitz until creamy. (You might have to do this in two batches, depending on the size of your jug.)
  7. Transfer the soup back to the pot and season with sea salt, white pepper and nutmeg.
  8. Reheat before serving.
  9. Serve with few drops of lemon juice and chili flakes.

~ From



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This Week's Contents for the

See other bins & details here
  • Oyster Mushrooms(6oz)**
  • Red Russian Kale(bunch)**
  • Splendor Apple(2ct)**
  • Rubinette Apple(3ct)**
  • Green Anjou Pear(3ct)**
  • Cara Cara Navel Orange(2ct)
  • Orange Cauliflower(1ct)
  • Yellow and White Onions(1each)**
  • Red Chard(bunch)
  • Blue Potato(2lb)**
  • Turnips(1lb)**
**Local +/ Farm-Direct

Gratuity for Your Delivery Driver

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