Feature of the Week

LOCAL SWEET
DUMPLING SQUASH

Recipe of the Week

Angel Hair Pasta with Spinach and Carrot

INGREDIENTS

12 oz angel hair pasta
2 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
2 carrots, thinly sliced
1 bunch spinach, sliced
1/3 cup lemon juice
2 tsp lemon zest

INSTRUCTIONS

Cook pasta in a large pan of lightly salted boiling water until al dente.
Drain well, reserving 1 tablespoon of cooking liquid. Return pasta to pan.
Heat half the oil in a deep frypan over medium heat. Add garlic and carrot and cook for 2-3 minutes or until carrot is slightly tender. Remove from heat and add spinach.
Add to pasta with reserved cooking liquid, remaining oil, juice, and sumac. Season well with sea salt and cracked black pepper. Toss to combine.

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This Week's Contents for the SMALL BIN:

See details and all other bins here

Sweet Dumpling Squash - 1 ct **
Blue Oyster Mushrooms - 6 oz **
Local Pears - 3 ct **
Potatoes - 1.5 lb **
Collard Greens - 1 ct **
Local Apples - 3 ct **
Jumbo Onions - 1.5 lb **
Navel Oranges - 3 ct
Fuyu Persimmons - 4 ct
Rainbow Carrot Bunch - 1 ct **
Celery - 1 ct **
Spinach - 1 ct
Lemons - 1 ct

** Local +/ Farm-direct

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Credits:
Recipe of the Week

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Credits:
Recipe of the Week