What is in the Co-Op bags this week 10/28

Around Town...
St.William is having a FAIR TRADE  bazaar. 
Chocolate, coffee, tea, gifts.
 November 6 (8:30-6)
 November 7th (8:30-2)

Party of All Parties
Sunday November 7th 1-4
This event is a showcase for more than 35 Home Party and Gift Vendors.
This is a one stop shop for holiday gifts.
Afternoon tea, wine, and desserts will be served!
Event will be held at Rookery Bay Environmental Learning Center
$5 admission and sales go to benefit Friends of Rookery Bay

Extras for this week...
1. Honey $9/quart
2. Murray's All Natural Boneless Skinless Chicken Breasts $5/pound
3. Murray's All Natural Whole Chickens 3.5-4 pounds $10
4. Organic Fair Trade Coffee $7/pound
5. Colby Cheese $4.50
6. Pecan halves  $6
7. Franny's Raisins  $4.50

Now for what will be in your bags this week...
YOU CHOOSE either: CHARDS, GREEN, OR Lettuce, Green Leaf, OR Herbs, Basil  Organic
Squash, Hard, Delicata,Organic  **information below**
Onions, Red, Jumbo,  Organic
Mushrooms, Crimini, Organic
Grapes, Seedless, Crimson,  Organic
APPLE, GRANNY SMITH, Organic
**Recipe: http://naplesgreenola.blogspot.com/2010/09/apple-apples-everywhere.html**
AVOCADO, HASS, Organic
Pears, Bartlett, Organic

$25 Only...
Pineapples, Gold, Organic
Tomatoes (Regular),  Organic

Home-made pesto recipe:
2 cups fresh basil leaves
1 cup walnuts or toasted pine nuts
2 cloves of garlic
1 cup olive oil
1 cup grated Parmesan cheese (Could be mixed with Romano cheese also. Could use less cheese if wanted. I used as little as about 1/2 cup when I was short and it was still great.)
salt, pepper to taste

Process first three ingredients in a food processor. When all ground up, while machine is running pour in oil in a slow, steady stream. Then at the end, mix in cheese.
from fellow co-op member Gabriella...Thanks Gabriella!

Squash with Herbs
Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
Spicy Squash Soup
Ingredients:

2 1/2 tsp. Cajun seasoning

1 1/2 lb. Delicata or other winter squash

2-3 tsp. fresh ginger, peeled and minced

1 liter milk

2 cup sweet onion, diced

1 cup celery, diced

2 tbsp. minced garlic

4 tsp. olive oil

10 oz. frozen corn kernels

10 oz. frozen green beans

3/4 cup fresh basil leaves, chopped
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. Sauté onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.
Baked Delicata Squash
Ingredients:

1 delicata squash

1-2 Tbsp. butter

salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata Squash Puree
Ingredients:

One 2-lb. Delicata squash

1 lb. potatoes, peeled and quartered

1 cup heavy cream or half and half

2 tbsp. butter or olive oil

1/4 c. finely chopped fresh chives

salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From: http://oldfashionedliving.com/delicata.html

Lasagna with Swiss Chard

Ingredients:

1 generous bunch Swiss chard (about 1lb.)

1/2 pound fresh or dry lasagna noodles

2 tablespoons plus 1 teaspoon extra virgin olive oil

2 large garlic cloves, minced

1 (28-ounce) can peeled Italian plum tomatoes (San Marzano) with sauce

Pinch of sugar

1 large basil sprig

Freshly ground pepper

1/2 cup fresh ricotta cheese

1/3 to 1/2 cup freshly grated Parmesan

Salt to taste

Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a separate bowl with ice water. Remove the stems from the Swiss chard and set aside for another use. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute, then remove from the water with a slotted spoon or skimmer and transfer to the ice water to stop the cooking process. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove the pasta from the pot and toss with 1 teaspoon olive oil in a bowl so they don't stick together.

Chop the canned tomatoes into medium dice, reserve sauce. In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes and their juice, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.

Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

from: http://taylorganic.blogspot.com/2009/01/green-garlic-swiss-chard-and-kale.html