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Organics to You Weekly Newsletter - Week of January 30th, 2023

Feature of the Week

Recipe of the Week

German Red Cabbage

  • 2 tablespoons butter
  • 1/2 large red cabbage, sliced 1/4-inch think
  • 2 tablespoons sugar
  • 1/4 cup balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 Beet
  • 1 Mountain Rose Apple

  1. Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage, beet and apple and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
  2. Add the sugar and vinegar, simmer.
  3. Sprinkle sugar over the cabbage, beet and apple and toss to coat evenly.
  4. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  5. Cover and simmer until completely tender but not mushy. Stir often, about 30 to 45 minutes total.
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This Week's Contents for the SMALL BIN:

See details and all other bins here

Red Cabbage - 1 ct
Red D'Anjou Pears - 3 ct
Bosc Pears - 1.5 lb**
Beets - 1 ct 
Navel Oranges - 3 ct 
Mountain Rose Apples - 5 ct**
Baby Broccoli - 1 ct
Purple Kale - 1 ct**
Green Beans - 1 lb
Spinach - 1 ct**
Leeks - 1.25 lb**
Potato Medley - 1 bag
Limes - 2 ct

** Local +/ Farm-direct


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$15 off your next order!!
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