Organics to You Weekly Newsletter - Week of January 20, 2020
View this email in your browser
Organics to You
Feature of the Week

Kabocha Winter Squash

from Mustard Seed Farms

Kabocha Squash Congee



  • 1 cup raw long-grain white rice, rinsed
  • 7 cups chicken or vegetable stock
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • One-inch knob of ginger, peeled and sliced thin
  • 1 small kabocha squash (about 2 1/2 pounds)
  • Sliced green onion, for garnish
  • Sesame seed oil or soy sauce, to taste (optional)


Step 1    
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

Step 2    
While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.

Step 3    
Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully.

Step 4    
Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste. Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot.

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

~ From



If a friend uses your full name as their "Coupon Code" when they sign up, you each will get $15 off your next order.

Family Too!!

Sign Up Now!

This Week's Contents for the

See other bins & details here
  • Kabocha Winter Squash(1ct)**
  • Joker Potato(2lb)**
  • Italian Kale(bunch)
  • Red or Yel Onions(1each)**
  • Ambrosia Apple(2ct)**
  • Jonagold Apple(2ct)**
  • Algerian Mandarin(3-4ct)
  • Bosc Pear(2-3ct)**
  • Red Anjou Pear(2ct)**
  • Romaine Lettuce(1ct)
  • Nante Carrots(bunch)
  • Leeks(2ct)**
  • Red Beets(1lb)**
**Local +/ Farm-Direct

Gratuity for Your Delivery Driver

Copyright © 2020 Organics to You, All rights reserved.
The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider.

Our email address is:

unsubscribe from this list    update subscription preferences

**photo credits:
Recipe of the week: