What is in the Co-Op bags this week 8/12

Extra for this week...
1. Franny's Organic Raisins $4.50
2. Coffee $7/pound
3. Murray's All Natural Whole Chickens 3.5 - 4 pounds $9
4. Ruby Farms RAW Organic Honey $8/quart $23/gallon
5. Boston Vegan Cookies; Chocolate Chocolate Chip or Lemon Poppy Seed $1.25/each (hurry before I eat them all!)

For Pre-Order (for 8/19)
1. Farm Fresh Eggs 3.50/dozen
2. Julie Clay baked goods...
Chocolate Chip or Oatmeal Flaxseed Cookies $6/dozen
Ezekiel Bread $7/loaf
Carrot Raisin Bread $/loaf
Whole Wheat Bread $6/loaf
**all Breads can be made into mini loaves for $3**
3. Bell and Evan's Gluten Free Chicken Nuggets 6.50

Now for what will be in your bag this week....
You Choose From: either Collards or Kale (1 for each member) **recipe below**
You Choose from (1 bunch per member) either : Basil, Mint, Rosemary, or Thyme
Squash, Zucchini, Medium, Organic
Yams, Carolina Ruby, North Carolina,Organic
Lemons, Fancy, Organic
GRAPE, RED, Organic
Oranges, Valencia, Organic
Nectarines, White,Organic

$25 only...
Broccoli, Organic
Berries, Strawberries, Organic

Collards

I made the collards with 3 slices of bacon (cooked first to take fat off). Saute onions and garlic, add the collards and bacon and season to taste. cover and cook in low for about 10 minutes, then add about 1/4 lb. quartered mushrooms and cook for another 5 minutes or until mushrooms are done.. No need to add water. It turned out pretty good.
recipe from co-op member Elsa

Collards in the nouveau way...

one bunch collards

2-3 medium cloves

2 T sesame oil

Tamari, Nam Shoy or Soy Sauce to taste

1 T Sesame Seeds or more to taste

1. Clean collards and let dry.

2.Cut stems out. You are left with two pieces, cut those in half the same way they were cut from the stem.

3. Stack these pieces on top of each other, as many as you are comfortable with, and chop width wise into 1/4 inch pieces.

4. Heat pan on Medium and add sesame oil.

5. Fry collards in oil, mixing frequently. They are almost done when it is noticeable that they cooked down.

5. Add Tamari (or your choice) and continue to mix.

6. When the collards begin to brown (some of them) remove from heat and place in serving dish. (For those who have a sensitive smell, the collards are done when you smell browning).

7. Sprinkle with sesame seeds and serve hot.
from co-op member Marta

Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

From: http://allrecipes.com//Recipe/baked-kale-chips/Detail.aspx