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

Extras...
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; Chocolate Chocolate Chip 1.25/each or 2/2.00
5. Organic, Fair Trade Coffee 7/pound
6. Yummy Earth Organic Lollipops 3.50/half pound (about 30)


Now for what's in your bag this week...
POTATO, RED, #2, Organic
Spinach, Organic
Leeks, Organic
Mushrooms, Crimini, Organic
BANANA, Organic
ORANGE, VALENCIA, Organic
Plums, Black, Organic
Apples, Fuji, Organic

$25 Only
GRAPE, Organic
Squash, Zucchini, Organic

Mushroom and Leek Soup

Ingredients

• 4 ounces fresh mushrooms, sliced
• 1 cup sliced leeks
• 2 tablespoons margarine
• 2 tablespoons olive oil
• 1/2 cup dry sherry
• 3 (10.5 ounce) cans condensed beef broth
• 3 3/4 cups water
• 1/2 teaspoon ground black pepper
• 1/2 cup uncooked orzo pasta

Directions

1. In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

from http://allrecipes.com//Recipe/mushroom-and-leek-soup/Detail.aspx

Leek Potato Soup

Ingredients

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Directions

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe/index.html

Potato Plum Dumplings

Ingredients

• 4 large russet potatoes
• 1/2 teaspoon salt
• 1 tablespoon butter, softened
• 2 eggs, beaten
• 1/4 cup farina
• 1 cup all-purpose flour, or as needed
• 12 Italian prune plums
• 12 cubes white sugar
• 1/2 cup butter, melted
• 1/4 cup white sugar
• 1 cup dry bread crumbs
• additional melted butter and sugar for garnish (optional)

Directions

1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

from http://allrecipes.com//Recipe/potato-plum-dumplings/Detail.aspx