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Organics to You Weekly Newsletter - Week of November 4, 2019
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Organics to You
Feature of the Week

Arugula

from Denison Farms in Corvallis

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ORGANICS TO YOU
This Week's Contents for the
SMALL BIN
...

See other bins & details here
  • Red Potatoes(2lb) **
  • Purple Carrots(Bunch)**
  • Yellow Onion(1ct) **
  • Cameo Apple(1-2ct) **
  • Honey Crisp Apple(2ct) **
  • Kiwi(4-5ct)
  • Dangelo Pear(2-3ct) **
  • Arugula(Bunch) **
  • Salad Mix(4oz) **
  • Cilantro(Bunch) **
  • Mixed Bell Peppers(3/4lb) **
  • Turnips(1/2lb) **
  • Broccoli(1/2lb) **
**Local +/ Farm-Direct
 
RECIPE
OF THE WEEK

Apple Pecan Arugula Salad


Ingredients

    Salad
1/2 cup raw pecans
7 ounces arugula
2 small apples
1/4 red onion, thinly sliced
2 Tbsp dried cranberries (optional)

    Dressing
1 large lemon, juiced
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil
 

Directions
1)  Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
2)  Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
3)  While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
4)  Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
5)  Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).
6)  Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
 

From theminimalistbaker.com...

Gratuity for Your Delivery Driver

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**photo credits:
Feature of the Week: 
https://www.medicalnewstoday.com/articles/282769.php