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Organics to You Weekly Newsletter - Week of May 24th, 2021

Feature of the Week:

Sweet Leaf Organic Farms
Chinese Pink Garlic

Add a fresh and new flavor to your recipes this week with Chinese Pink Garlic! It is as attractive as it is flavorful and savory.

Recipe of the Week:

Basil and Asparagus Risotto



- 12 oz asparagus stalks edges trimmed, and cut into 2 inch pieces
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1.5 cups arborio rice*
- 1 cup dry white wine
- 5 cups vegetable broth
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Parmesan cheese optional


- Preheat your oven to 375 degrees. Place asparagus on a large baking sheet. Brush asparagus with 1 tbsp olive oil and sprinkle with salt & pepper. Roast asparagus in the oven for 10-12 minutes, or until golden brown and crispy. Set aside.

- Meanwhile, make the risotto. Heat a large heavy bottomed saucepan over medium high heat. Add remaining olive oil and garlic. Cook for approximately 2 minutes, and add the rice. Stir well with garlic.

- Add the wine and simmer, stirring constantly, until the wine absorbed, 2-3 minutes,

- Add 3/4 cup stock, reduce heat to medium, and cook stirring frequently until the liquid is absorbed. Continue adding the remaining stock, 3/4 cup at a time, stirring frequently and allowing the liquid to fully absorb before adding more.

- The risotto will become tender and creamy, total cooking time around 30 minutes. If it appears a little dry, add 1/4 cup broth or water to loosen.

- Slowly stir in asparagus, divide between bowls or plates. Garnish with freshly chopped basil, and parmesan cheese if using.


Find the recipe here!


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

Chinese Pink Garlic - 1 ct**
Lacinato Kale - 1 ct**
Skinny Asparagus - .75 lb**
Cara Cara Navel Oranges - 3 ct
Fuji Apples- 3 ct**
White Nectarine - 3 ct
Star Ruby Grapefruit - 2 ct
Radish - 1 ct**
Spinach - 1 ct**
Yam - 1.5 lb**
Bi-Color Corn - 2ct
Basil - 1 ct**

**Local +/ Farm-direct


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