here is what we received the 1st week-2 bunches of butter lettuce. 1/2 a bunch of cillantro and parsley, 2-1/2 bunches huge leaf spinach, green leaf lettuce, large bag of baby salad greens, rhubarb and a complimentary reusable tote bag.
i made the following recipe that they provided in their newsletter this week. I really liked it and little man even ate it. he said the green stuff would make him strong and big. i added mushrooms and olives to ours.
6 ounces vermicelli
2 tbs butter of margarine, softened
1/3 cup grated Parmesan cheese
2 tsp cooking oil
1 small onion, chopped
2 cups fresh spinach or other greens
1 cup shredded mozzarella cheese 1/3 cup milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp ground nutmeg
several shakes hot pepper sauce (optional)
Any other veggies you have in the fridge (optional)
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and saute until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sauteed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 6 servings
Crystal Lake Gardens