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Organics to You Weekly Newsletter - Week of March 29th, 2021

Feature of the Week:

Red Radishes
Local radishes from Groundwork Organics outside of Eugene - spring produce has arrived!
Recipe of the Week:

Roasted Kalettes

Kalettes are a hybrid between kale and brussel sprouts. Eat them with your favorite vegetable dips, put them in a salad, blanch them then pan fry them for crispy bits, or roast them.


1/2 lbs kalettes
Olive oil
Salt & pepper


- Preheat your oven to 450°F  and add your kalettes to a baking sheet
- Drizzle with olive oil and rub them around so they are well coated, and season them with salt and pepper
- Pop them in the oven and roast for about 10 minutes shake them around on the sheet, and bake another 5 minutes, or until some of the outer leaves start to crisp up a bit
- Give them a squeeze of lemon and serve

Spice it up: grate some parmesan or pecorino over them, add some red pepper flakes, roast them with some garlic, or top with crumbled bacon.


This Week's Contents for the SMALL BIN:
See other bin contents here

Kalettes - 0.5 lbs**
Gold Nugget Manadrins - 1.25 lbs
Gold Beets - 1 bunch
Asparagus - 0.75 lbs
Shittake Mushrooms - 1 ct**
Green Onion  1 bunch
Hardy Greens - 1 bunch**
Fuji Apples - 3 ct**
Granny Smith Apples - 3 ct**
Kiwi - 4 ct
Yam - 1.5 lb
Red Radish - 1 bunch**

**Local +/- Farm-direct


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Photo: Groundwork Organics Facebook