What is in the Co-Op bags this week 5/13

Now for what will be in your bag this week...
Carrots, Bunny Luv, Organic
sorrel Local Organic **see below for information and recipe**
tot soi and red kale (you choose one) Local Organic
peppers, eggplant, patty pan squash You choose one per bag Local Organic
Banana, Organic
Kiwifruit, Organic
Peaches, Organic
Oranges, Valencia, Organic

$25 Only
summer squash Local Organic
Pineapples, Gold, Organic

Browned Butter Pasta with Tatsoi (or any tender greens)

Your pasta of choice, preferably curved or with ridges to hold the liquid.

1/2 stick of unsalted butter

salt and pepper

leaves of 2 to 3 bunches of Tatsoi, (tender greens) rinsed

1/2 cup of chopped sage (8I used rosemary, any savory herb)

Freshly grated Parmesan cheese

lemon wedges optional

Cook pasta almost to done, melt butter in skillet. Swirl the butter in the pan as it foams. (at this point, AL DENTE, remove the pasta from the heat and drain well in a colander). When butter begins to brown, toss in the pasta and mix to coat with the butter. Salt and pepper to taste. Add tatsoi (or tender greens) and sage (or rosemary) and cook until slightly wilted, about 1/2 minutes. Plate and serve immediately with the grated Parmesan and lemon.

*The first time I made this recipe, I used Rosemary instead of the sage. If you use rosemary, you will need to chop finely and add to the butter as it browns to release flavor. I also grate the lemon zest into the pasta before plating with a squeeze of juice.**
from co-op member Kim W.

Patty Pan Squash recipe:
http://allrecipes.com/Recipe/Stuffed-Pattypan-Squash/Detail.aspx

Sorrel recipe:
http://naplesgreenola.blogspot.com/2010/04/what-is-in-co-op-bags-this-week-48.html

Kale Recipe:
http://sprng.me/1btjk

Turnip Recipe:
http://allrecipes.com/recipe/pattys-mashed-turnips/detail.aspx