2008 Newsletter

Box 1, June- Recipes: Rhubarb coffee cake, Asparagus, onion & mushroom pasta
Box 2, June - Recipes: Orange glazed beets, Kale chips
Box 3, July – Recipes: Pea pod, broccoli & rice salad, Yogurt dill dip
Box 4, July - Recipes: Veggie & Fruit Smoothie, Mashed potatoes with carrots
Box 5, July - Recipes: Green surprise dip, Napa cabbage chinese salad, beet fries
Box 6, July - Recipes: Fruit salad w/ mint sugar, Mojito, French potato salad
Box 7, July - Recipes: Avocado & Mango salsa, Summer squash quesadillas
Box 8, Aug - Recipes: Grilled radicchio, Carrot muffins/cake
Box 9, Aug - Recipes: Salsa Verde, Cabbage & noodles, Black bean burgers
Box 10, Aug - Recipes: Sage roasted squash, Asian cucumber salad, Artichoke & chard dip
Box 11, Aug - Recipes: Tomato & basil pasta, Beans & summer savory, Zucchini casserole
Box 12, Sept - Recipes: Fresh raspberry pie, Zucchini & chocolate chip cookies
Box 13, Sept - Recipes: Zucchini crusted pizza, Roasted tomatillo & black bean tacos
Box 14, Sept - Recipes: Penne with canellini, Almond and ground cherry torte
Box 15, Sept - Recipes: Vegetable lasagna, Cabbage casserole
Box 16, Sept - Recipes: Zucchini bread, Kale, Gouda, pear & walnut salad
Box 17, Oct - Recipes: Maple pecan brussels sprouts, Pasta, limas & goat cheese
Box 18, Oct - Recipes: Beet cake, butternut squash pizza
Box 19, Oct - Recipes: Roasted pumpkin with shallots & sage, Squash soup, Garlic dip
Box 20, Oct - Recipes: Oven roasted autumn vegetables, Squash/pumpkin pie