What is in the Co-Op bins this week 11/23

Extras...
1. Coffee $7.00
2. Franny's Organic Raisins $4.50
3. Murray's All Natural Whole Chickens $10.00
4. Murray's All Natural Boneless Skinless Chicken breasts $5/pound
5. Watermelon, Icebox, Red, Seedless, Organic 25-35 lb $4.50 each
6. Nuts, Pecan Halves,8.5 oz Tub, Conventional $6.00

I was unable to get Raspberries or Cranberries for everyone so they had to be an extra this week (Sorry)

7. Cranberries, 7oz clamshells $3.00
8.  Raspberries, 6 oz Clamshell, $4.00


Now for what will be in your bags this week...
Your Choice: Squash, Butternut, OR  Squash, Kabocha, OR Beets, Red, Organic
Jewel Yams Organic
Beans, Green, Organic
Your Choice: cuban pumpkin OR  eggplant OR cucumber  Local Organic
Pears, DAnjou, Organic
Granny Smith Apples, Organic
Banana, Breaker, Ecuador, Organic
Tangerines, Robinson, Florida, Organic

$25 Only...
Mushrooms, Crimini, Organic
Melons, Watermelon, Icebox, Red, Seedless, Organic

I meant to add this when I made it, but forgot. So here is the Butternut Squash Soup recipe I made.

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 orange, juiced
• 1 orange, juiced and zested
• 3 tablespoons sour cream
• salt and pepper to taste

Directions

1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

Footnotes

• The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!

• Substitute vegetable stock for chicken broth to make a vegetarian soup.
  
• I skipped the orange zest because my oranges were too dirty!

And.... Cranberry Sauce (My favorite!)

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.                                                
2. I put my cranberry sauce in the blender and blended it before serving to make it smoother.