This Weeks Box 3/23/2012

Here Is The Contents Of This Weeks Box
 
Blood Oranges
Green Onions
Sweet Young Carrots
Tatsoi
Pak Choy
Pink Lemons
Bacon Avocados
Broccoli Shoots
Naval Oranges
Chard
2 Heads of Lettuce
Tired of always stir frying those asian greens in your CSA?
Browned Butter Pasta with Tatsoi “Or Pak Choy”
Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
One green onion
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped oregano
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Add chopped green onions. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. 

bacon
 Our feature avocado this week is the Bacon Avocado
Here is a great page on the California Avocado Commission website for identifying and getting descriptions for all the avocados we make available to you throughout the year.
https://tajchaffin1.files.wordpress.com/2012/03/f4832-broccolishoots.jpg

Early spring is when broccoli is at it’s best. These young shoots are great however you cook them.
Lightly Saute with garlic lemon and butter until they turn that fluorescent green color.
Lightly steamed or even raw with a little olive oil
 
 From Incredible Smoothies.com
Just a note about the pink lemons, They taste and act just like regular lemons. Do not be afraid to substitute them for regular lemons in any recipe. Also, although the flesh is pink, the juice is clear. No, these are not where pink lemonade comes from. I wish it were true, but it is not. Pink lemonade comes from food coloring!
Enjoy your box of food this week.
Thanks everyone.
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