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Organics to You Weekly Newsletter - Week of April 26, 2021

Feature of the Week:

Fresh Local Chard
Beautiful chard this week brought to you by Riverland Family Farms!
Recipe of the Week:


Snap Peas with Lemon and Mint

Blanching and shocking your veggies is a great way to cook them and still keep them crisp and crunchy in salads and other dishes. Simply boil a pot of water, add your veggies and cook until desired texture. Transfer to a bowl of ice water and use them in whatever preparation you'd like! Blanching and shocking also keeps their colors bright.

1 pound snap peas, trimmed
1 tablespoon lemon juice
1 tablespoon lemon zest
3 teaspoons extra virgin olive oil
1 teaspoon minced sweet onion
1 tablespoon chopped mint leaves
Salt & Pepper to taste

- Fill a large bowl with water and ice. Set aside
- Bring a large pot of water to a boil Add snap peas and cook until just tender yet still crisp, about two minutes.
- Using a slotted spoon, transfer snap peas to ice water.
- Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.

Recipe Serves 4
This Week's Contents for the SMALL BIN:
Click here for other bin contents!

Chard- 1 bunch**
Yellow Potatoes - 1.5 lb.**
Blueberries - 1 pint
Asparagus - 1 bunch**
Mandarin Oranges - 1.25 lb.
Avocado- 2 ct.
Sweet Spring Onions - 1 bunch**
Carrots - 1 bunch
Mint - 1 bunch**
Sugar Snap Peas - 1/2 lb
Fuji Apples - 3 ct.**
Kiwi - 4 ct.
Lemons - 1 ct.

**Local +/- Farm-direct


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Recipe Credit: Emily Han on Kitchn
Image Credits: Kelli Foster & Jo Sonn

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Photo: Photo by Louis Hansel @shotsoflouis on Unsplash