What is in the Co-Op bags this week 11/4

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
**See Attached Flier**
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. Organic Fair Trade Coffee $7/pound
4. Colby Cheese $4.50
5. Pecan halves  $6
6. Franny's Raisins  $4.50
7. BROCCOLI, Organic $3.50
8. We have a couple Grass Fed Beef Roasts left if you are interested let me know and I will email you the pound and price

Now for what will be in your bags this week...
bok choy local, organic  **recipe below**
zucchini local, organic
Tomatoes (Regular), Organic
Cucumbers, Florida, Organic
APPLE, FUJI, Organic
GRAPE, SEEDLESS, RED, Organic
Banana, Breaker, Ecuador, Organic
Tangelos, Golden Sweet, Jumbo, Florida,  Organic

$25 Only...
Papayas local, organic
BROCCOLI, organic

See everyone Thursday!
Jessica

Orecchiette Pasta with Broccoli Rabe (Rapini) and Chickpeas

Orecchiette is the prestigious pasta of Puglia, the heel of the Italian boot. The name means "little ears," and the indentations in the pasta catch the sauce. The rim of the orecchiette, a bit thicker than the depressed center, stays firm when you cook it, creating an interesting textural contrast as you eat.

The traditional Pugliese way to eat orecchiette is with broccoli rabe, also known as rapini, in a simple sauce seasoned with red pepper flakes. You can substitute sliced fresh sage for the crushed red pepper flakes if you would like a milder taste. Makes 3-4 servings.

Ingredients:

10 oz orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons olive oil
2 garlic cloves, minced
1- 15 ½ -ounce can garbanzo beans (chickpeas), drained and patted dry
½ tsp of crushed red pepper flakes or 1 Tbsp thinly sliced fresh sage for a milder dish
½ pound bunch broccoli rabe (rapini), trimmed, cut into 1-inch pieces
1/3 cup dry white wine
1/3 cup freshly grated Parmesan cheese

Squeeze of fresh lemon juice plus salt and pepper to taste

Directions:

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite, al dente. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, heat the olive oil in another large pot over medium heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add red pepper flakes (or sliced fresh sage) and sauté 1 minute to blend flavors.

Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with lemon juice, salt and pepper. Transfer to large bowl and serve.

Sauteed Bok Choy and Broccoli

Ingredients:
1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as canola
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes. Add bok choy leaves, oil, ginger, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Stir in soy sauce. Posted by TaylOrganic Farm at 5/14/2008