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Organics to You Weekly Newsletter - Week of March 22nd, 2021
Happy spring, everyone!

Feature of the Week:

Cremini Muhrooms
Local cremini mushrooms from Hood River Organic - there's a fungus among us!
Recipe of the Week:

Potato, Leek, & Kale Bake

I know spring is here, but I still love my comfort food! Plus, potatoes, leeks, and kale are so good with Gruyere!


1.5 lbs potatoes cut into thin slices about an 1/8 inch thick
1 leek cleaned, the white part chopped into 1/8 inch slices
A bunch of kale - as much as you need to make this feel healthy
4 oz Gruyere cheese
2 oz Parmesan cheese
1/2 pint of cream
1-2 cloves of garlic
Butter - enough to grease your baking dish and cook your leeks and kale
1-2 sprigs of thyme
Salt & pepper


- Preheat your oven to 400°F  and grease a small baking dish
- Cook your leeks in a medium pot with butter for about 15 minutes
- After your leeks are about done add your kale and cook about 5 more minutes adding the garlic once it is almost finished and cooking until the raw garlic smell goes away
- Add your cream and thyme to the pot and season with salt and pepper.
- Bring to a boil and then add your potatoes and half your cheeses and mix to cover the potatoes. Turn off heat.
- Transfer your mixture to your baking dish, cover with the rest of your cheese and bake covered for 30 minutes. Uncover and bake another 20 minutes until golden brown.

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

Red chard - 1 bunch**
Green kale - 1 bunch**
Kiwi - 4 ct
Cremini mushrooms - 0.5 lbs**
D'Anjou pears - 3 ct**
Pink lady apples - 3 ct**
Yukon gold potatoes - 1.5 lbs**
Gold nugget mandarins - 1.25 lbs
Blood orange - 3 ct
Beets - 1 bunch
Leeks - 1.25 lbs
Cucumber - 1 ct

**Local +/- Farm-direct


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Photo: Organics to You + Unsplash
Feature of the Week: Organics to You