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Organics to You Weekly Newsletter - Week of June 7th, 2021

Feature of the Week:

Meet Nottinghamshire Farms!

From Saint Paul, Oregon, Nottinghamshire Farms has been growing quality organic produce since 2018. Taste their sweet, organic, Oregon strawberries going out this week for yourself!
Recipe of the Week:
Teriyaki Mushroom Lettuce Wraps



- 3 tbsp cooking oil
(avocado, peanut, or wok oil)
- 5 oz Shiitake mushrooms,
cut into ½ inch chunks (or slices)
- 1 tbsp (3 cloves) garlic, minced
- 1 tbsp ginger, minced
- 1 large red, yellow, or green bell pepper, diced (2 cups); a mix is nice
- ¼ tsp salt
- 2 scallions chopped
- ¼ cup cilantro, coarsely chopped
- 1 head of lettuce; your choice
- 2 cups cooked rice or grain – optional
- Garnishes: toasted sesame seeds
or chili flakes



1.  In a large skillet, heat oil over medium high heat and sauté mushrooms for 7 - 8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.

2.  Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.

3. Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce.  Stir to combine. Remove from heat.  Allow to cool 10 minutes.  Stir in cilantro.

4. Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.

5. Garnish.

This Week's Contents for the SMALL BIN:
See details and all other bins here

Strawberries – 1 pint **
Red Leaf Lettuce – 1 ct **
Red Beet Bunch – 1 ct **
Skinny Asparagus – 0.75 lb **
Flavorosa Pluot – 1 lb
Shiitake/Maitake Mushrooms – 1 bag **
Collard Greens – 1 ct **
Basil – 1 ct **
Fuji Apples – 3 ct **
Murcotts – 1.25 lb
Italian Parsley – 1 ct **
Sweet Spanish Onion – 1 ct **
Yellow Potato – 1.5 lb **

**Local +/ Farm-direct


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