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Organics to You Weekly Newsletter - Week of October 1, 2018
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Organics to You
Feature of the Week


We offer pork chops, ground beef, bacon, sirloin steaks, and beef bones...order today!

Wellness Corner

A Simple and Powerful Technique for Better Listening


Want to strengthen your listening skills?  Here's a simple but powerful tool.

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ORGANICS TO YOU
This Week's Contents for the
SMALL BIN
...

See other bins & details here
1 Lg. Grapefruit
1# Pluots**
3ct Bartlett Pear**
1 bag Apple**
1 Carrots(bunch)**
Delicatta Squash**
1-2ct Onions**
1 Collard Greens (bunch)**
1 Kale Bunch**
1# Roma Tomatoes**
2 Corn**
2-3 Leeks**
2# Potatoes**
 
**Local +/ Farm-Direct
 
RECIPE
OF THE WEEK

Roasted Leek and Carrots


INGREDIENTS

6 carrots
3 leeks
½ oz unsalted butter
3½ fl oz dry white wine
1 tbsp honey
4 sprigs fresh thyme
Salt and pepper, to season

PREPARATION

Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.

Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.

Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.

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Gratuity for Your Delivery Driver

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**photo credit - feature of the week: https://www.totallytomato.com