What is in the Co-Op bags this week 4/1 and recipes

NO turnips for the Bergel family, we were one bunch short :(

Now for what will be in your bags this week...
Carrots, Bunny Luv, Organic
Yams, Garnet, Medium, Organic
Organic Sweet Basil, or Organic Yellow Ginger (I will have them out and you can choose which you would like!)
STRAWBERRY, FLORIDA
Lemons, Fancy, Organic
Apples, Fuji, WA Organic
Oranges, Navel,
chinese cabbage (napa) Local Organic
turnips sweet Local Organic **great recipes at http://www.wordenfarm.com/index.html **

$25 Only
beets golden Local Organic
PINEAPPLE, GOLDEN

Also, fellow co-op member Karen has offered her homegrown grapefruits they are not organic, but no pesticides were used on them. They will be out for anyone to take.

Louisiana Sweet Potato Pancakes

Ingredients

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Directions

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

from allrecipes.com

Easy Sweet Potato Casserol

Cook Time: 45 minutes

Ingredients:

• 2 eggs
• 1 cup granulated sugar
• 3/4 cup butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 cups cooked mashed sweet potatoes
• .
• Topping
• 1/2 cup brown sugar
• 1/3 cup flour
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

• Preparation:

  Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing unt il crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
  Serves 6.

Napa Cabbage Salad

Ingredients

• 1 head napa cabbage
• 1 bunch minced green onions
• 1/3 cup butter
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons sesame seeds
• 1 cup slivered almonds
• 1/4 cup cider vinegar
• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 2 tablespoons soy sauce

• Directions

  1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.