What is in the Co-Op bags this week 9/2

Extras for this week...
1. Franny's Organic Raisins 4.50
2. Murray's All Natural Chicken 10.00 (new batch and they went up in price... sorry) 3.5-4 pounds
3. Bell and Evans Gluten Free Chicken Nuggets 6.50
4. Boston Vegan Cookies; Lemon Poppy Seed or Chocolate Chocolate Chip 1.25/each
5. RAW, Organic, Local honey 8/quart
6. I will try to get some Organic, Fair Trade Coffee before Thursday 7/pound
7. Yummy Earth Organic Lollipops 3.50/half pound (about 30)

Pre-Order for next week...
1. Farm Fresh Eggs 3.50/dozen

Now for what will be in your bags this week...
TOMATO, Organic
Sprouts, Spicy, Clamshell, Organic
Carrots, Bunny Luv,Organic
YOU CHOOSE: Chard, Green, Organic OR Kale, Organic **recipes below**
Apples, Fuji, Organic
Lemons, Fancy, Organic
Mangos, Kent, Organic
Pears, Tosca, Organic

$25 only
Avocados, Hass, Organic
Eggplant, Globe, Local, Organic

Swiss Chard and Herb Tart

Ingredients:
1 lb swiss chard, stems and ribs removed
1 Tbsp olive oil
1 garlic clove, minced
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
2 large egg
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp minced fresh thyme
1/4 tsp minced fresh oregano
1/8 tsp grated nutmeg
1 (17 oz) pkg frozen puff pastry, thawed (2 sheets)

Directions:

Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid and chop. Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients. Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface into a 14-inch square. Transfer pastry to 9-inch-diameter tart pan. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold inches. Bake until pastry is golden brown, about 40-45 minutes. Cool 10 minutes.Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

from: http://taylorganic.blogspot.com/2009/05/broccoli-rabe-swiss-chard-escarole-and.html

Lasagna with Swiss Chard

Ingredients:

1 generous bunch Swiss chard (about 1lb.)

1/2 pound fresh or dry lasagna noodles

2 tablespoons plus 1 teaspoon extra virgin olive oil

2 large garlic cloves, minced

1 (28-ounce) can peeled Italian plum tomatoes (San Marzano) with sauce

Pinch of sugar

1 large basil sprig

Freshly ground pepper

1/2 cup fresh ricotta cheese

1/3 to 1/2 cup freshly grated Parmesan

Salt to taste

Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a separate bowl with ice water. Remove the stems from the Swiss chard and set aside for another use. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute, then remove from the water with a slotted spoon or skimmer and transfer to the ice water to stop the cooking process. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove the pasta from the pot and toss with 1 teaspoon olive oil in a bowl so they don't stick together.

Chop the canned tomatoes into medium dice, reserve sauce. In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes and their juice, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.

Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

Pasta with Kale, Sage, and Potatoes
Ingredients:
2 Tbs unsalted butter
2 large garlic cloves, smashed
5 sage leaves, thinly sliced
1 bunch kale, coarsley chopped
1 cup finely diced yukon potatoes
1/2 lb strozzapreti or gemelli or another twisted pasta
2 1/2 oz Italian fontina cheese, grated
freshly grated parmigiano-reggiano
salt and pepper to taste

Bring a large pot of water with a colander insert to boil. Meanwhile, heat butter, garlic, and sage in small skillet over medium heat until butter is lightly browned and nutty smelling. Remove the garlic. When the water comes to a boil, add the salt and potatoes. Boil for 10-15 minutes, until tender. Remove the potatoes and set aside. Boil the kale until tender ~4-6 minutes. Remove the kale and squeeze out the excess water. Cook the pasta until al dente; drain and add the kale, potatoes, and butter sage sauce. Add the cheeses and toss to combine. Add salt and pepper to taste.
from: http://taylorganic.blogspot.com/2009/01/green-garlic-swiss-chard-and-kale.html

Garlicky Braised Kale with Sundried Tomatoes

Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked.
ingredients:
2 Tbs. extra-virgin olive oil
5 cloves garlic, cut in half, smashed, and peeled
2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
1/2 tsp. salt
Freshly ground black pepper
1/2 cup low-salt chicken stock (canned is fine, but don't use low-fat)
1/2 tsp. balsamic vinegar
1/2 oz. crumbled goat cheese (optional)
how to make

Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 min. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.

Sautéed Swiss Chard

ingredients
3 lb. Swiss chard (from about 3 bunches)
3 Tbs. extra-virgin olive oil
1 Tbs. finely chopped garlic (from about 6 cloves)
Kosher salt
Pinch crushed red pepper flakes
how to make

Fill a sink with cold water and wash the Swiss chard to remove any grit. Transfer to paper towels and let dry for a couple of minutes (it's fine if a little water clings to the leaves).

Remove the thick part of each stem by cutting a V-shaped notch partway into the leaf. Split each leaf in half lengthwise by slicing down the center rib. Stack the halved leaves (in batches if necessary) and cut them in half crosswise to get 4- to 6-inch pieces.

Heat the oil in a large skillet over medium-high heat for 1 minute. Working in batches, pile the Swiss chard into the pan, turning and tossing gently until the leaves begin to wilt and turn glossy. Add a new batch of leaves as the previous batch wilts and makes room for more.

When all the Swiss chard is wilted, sprinkle in the garlic and a little salt and toss well. Lower the heat to medium low, cover, and cook for 4 minutes. Remove the lid, raise the heat to high, add the red pepper flakes, and continue to cook for 2 to 3 minutes so that much of the liquid evaporates; the leaves should be tender but not overly soft. Serve immediately.
Variations
from: http://taylorganic.blogspot.com/2008/04/first-csa-delivery.html