2009 Newsletters
| Contents | Issue |
| Banana Rhubarb Muffins, Peanut Sauce with Sauted Chinese Cabbage | |
| Pickled Cabbage, Beet Greens & Rice, Chinese Cabbage Salad, Sauteed Greens with Garlic and Olive Oil | |
| Garlic Scape and Almond Pesto; Three Onion and Summer Savory Vinaigrette; Kohlrabi Slaw; Herbed Roasted Potatoes; Roasted Sugar Snap Peas | Week 3: July 1 |
| Scafata (Umbrian Fava Bean Stew); Fava Beans, Roman Style; Simple Sautee for Chard Recipe; Beet, Walnut and Gorgonzola Salad | Week 4: July 8 |
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Pasta and Vegetables; Swiss Chard Mediterranean Style; New Potato Salad with Fennel; |
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| Beet Chips, Waldorf Salad with Fennel, Summertime Pizza, Humus Sandwiches with Cucumbers and Romaine | Week 6: July 22 |
| Kohlrabi and Apple Salad with Creamy Mustard Salad; Chinese Summer Squash; Kohlrabi – Indian Style; Zucchini Chocolate Chip Cookies; Kohlrabi Pickles | Week 7: July 29 |
| Summer Cucumber Pickles; Refrigerator Pickles; Zucchini Chocolate Chip Cookies; Stuffed Zucchini | Week 8: August 5 |
| Quinoa and Grilled Zucchini; Dilly Beans; Shredded Green Beans | Week 9: August 12 |
| Roasted Eggplant Hummus; Broccoli Salad; Salsa Verde; Tomatillo Salsa | Week 10: August 19 |
| Garlic Parmesan Eggplant Slices; Roasted Shallot Dressing; Stuffed Poblano Peppers with Chicken, Beans and Cheese; Salad Dressing with Shallots | Week 11: August 26 |
| Ratatouille; Black Bean & Fresh Corn Summer Salad; Fresh Tomato Sauce | Week 12: September 2 |
| Tomatillo Salsa, Stuffed Peppers w/ Tomatillo Sauce, Fillets Tomatillo | Week 13: September 9 |
| Thai lettuce Wraps, Sweet and Sour Cabbage Saute, Mashed Turnip and Carrot Delight, Fresh Cabbage Salad | Week 14: September 16 |
| Stuffed Cabbage Rolls, Sesame Braised Cabbage with Leek, Potato Soup with Mushrooms and Leek | Week 15: September 23 |
| Roasted Pumpkin Seeds; Pumpkin Posole; Quick Saute Mix Pasta Dinner; Roasted Red Pepper Pasta Sauce | Week 16: September 30 |
| Creamy Potato Leek Soup; Stuffed Sweet Dumpling Squash; Cheesy Celeriac and Potato Mash | Week 17: October 7 |
| Red Pepper Humus; Absolutely Delicious Baked Root Vegetables | Week 18: October 14 |
| Pumpkin-Sage Soup; Carrot Cupcakes; Korean Radish Salad | Week 19: October 21 |
| Irish Farmhouse Soup; Curried Squash; Celeriac Soup | Week 20: October 28 |
| Roasted Vegetables with Pomegranate Vinaigrette; Roasted Carrots with Sage and Walnuts; Maple-Glazed Brussels Sprouts | Week 21: November 4 |
| Bean, Squash & Spinach Soup with Fresh Herbs; Pumpkin Cheese-Filled Pecan Muffins; Pumpkin Creme Brule` | Week 22: November 11 (LAST BOX) |
