What is in the Co-Op bags this week 5/27

Cucumbers, Florida, Organic
mixed salad greens,romaine lettuce, or Spring Mix local organic
Green Bell Peppers local organic **recipe in link below**
http://naplesgreenola.blogspot.com/2010/01/housewert-family-nacho-recipe.html
(Pint each) grape tomatoes local organic
Banana, Breaker, Organic
Apples, Golden Delicious, organic
Berries, Blueberries, Florida, Organic
Peaches, South Carolina, Organic **THESE DID NOT COME THIS WEEK** :(

$25 only:
cantaloupes conventional
Beets, Red, Organic **recipe below**



Roasted Balsamic Beet and Greens Bruschetta

This appetizer showcases the earthy, sweet flavor and vibrant color of roasted beets and their greens.
Ingredients:
1 small red onion, thinly sliced
1 baguette, cut on the diagonal into 1-inch slices
1 to 2 Tbs. light brown sugar
1 to 2 Tbs. balsamic vinegar
Salt and freshly ground black pepper to taste
6 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh chives, plus extra for garnish
6 medium beets with greens
2 Tbs. olive oil
3 cloves garlic, minced
1 Tbs. chopped rosemary
Pinch of cayenne (optional)
Directions:

In small bowl, combine yogurt and chives. Cover and refrigerate. Preheat oven to 400°F.

Cut beet greens off beets and set aside. Thoroughly scrub beets; cut off both ends. In large bowl, combine oil, garlic, rosemary, cayenne, salt and pepper. Place beets in bowl and mix to lightly coat. Place beets on baking sheet (reserve marinade) and bake, tossing occasionally, until tender, 45 to 55 minutes.

While beets are roasting, wash and remove stems from greens and chop. In heavy-bottomed sauté pan, heat reserved marinade. Add onion and saute until soft, about 6 minutes. Add greens and cook until greens are thoroughly wilted, about 3 minutes. Remove from heat and season with salt and pepper.

Place bread slices on baking sheet and toast on both sides, about 3 minutes. When beets have cooled (you may peel them if desired), cut in half and thinly slice. Place in medium bowl and add brown sugar and vinegar. Toss and season.

To serve, place a generous amount of beet greens on top of toasted bread. Top with beets and garnish with yogurt-herb dressing and a sprinkle of chives.

Blueberry-Beet Smoothie

I have always hated beets, but I love the beets that are fresh from the farm. Beets are a good source of dietary fiber, Vitamin C, Iron, Magnesium and Potassium, and a very good source of Folate and Manganese. Blueberries are very good source of Vitamin C, Vitamin K, and Manganese. Both beets and blueberries have very high levels of antioxidants. This smoothie is a great way to add vegetables to your breakfast. I like to steam the baby beets for ~20 minutes and then peel them right away.

ingredients:
1/2 cup chopped cooked baby beets
1.5 cups frozen blueberries
1 cup apple juice or other fruit juice
¼ c vanilla or berry yogurt
Honey to taste (optional)

Add all ingredients to blender and process until smooth.