What is in the Co-Op bags this week 9/30
A few events going on around town...
Sister co-op coordinator Beth is putting on her third ladies clothing swap!!
Details are:
Time to freshen up the closet....for FREE!! All of us bring our closet cast offs and have a rummage sale type swap. Everything is up for grabs. If you find your size and you like it....it's yours!!
Shoes and accessories welcome
Sunday, October 17 · 1:00pm - 4:00pm
The event will take place at Beth's house, if you are interested in attending just give either me or Beth (greenvillageorganics@gmail.com) an email and we will give you her address.
Looking for a great event that will teach everyone a few things about being Green??? Fellow member Vanessa is helping to put on the 10-10-10 event. See the website for details:
http://www.ugottagogreen.com/post/10_10_10_eco-extravaganza_excitement_builds/
http://www.ugottagogreen.com/post/10_10_10_eco-extravaganza_excitement_builds/
Extras For this week...
1. Franny's Organic Raisins $4.50 ***only two cans left!!***
2. Organic Fair Trade Coffee $7/pound **fresh batch**
3. Murray's All Natural Whole Chickens 3.4-4 pounds $10
4. Gluten Free Chicken Nuggets $6.50
5. Yummy Earth Organic Lollipops $3.50/half pound (about 30)
6. Organic RAW local Honey $8/quart
7. Kiwi Berries **only available for a short time** $3.50/6 ounce clam shell
8. Chocolate Chip Oatmeal Flax seed Cookies $6/dozen
Now for what will be in your bags this week..
Squash, Hard, Acorn, Carnival, Organic
Yams, Garnet, Organic
Leeks, Cal Organic, Organic
Arugula Local from Inyoni farms Organic **8 great recipes below**
Apples, Fuji, Organic
Grapes, Seedless, Crimson, Organic
Pears, Bartlett, Organic
Banana, Breaker, Organic
$25 only...
CAULIFLOWER, Organic
PINEAPPLE, GOLD,(FAIR TRADE) **please save the tops for one of our members**
1/2 cup granulated sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet or purple onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup finely chopped apple
1. Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple, or pulse a few times in blender.
2. Refrigerate salad greens and dressing separately until serving time.
Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste
Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried
1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.
2 bunches arugula, washed and trimmed
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 large navel oranges, peel and white pith removed, cut into segments
8 very thin slices red onion, separated into rings
Freshly ground black pepper
1. Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among 4 salad plates.
2. Arrange the orange segments and onions on top, dividing evenly. Drizzle with remaining oil and season with black pepper.
Salad:
1 large fennel bulb
1 red onion, shaved paper thin
2 cup mandarin orange segments
6 bunches fresh arugula
1 cup walnuts
1/2 cup pomegranate seeds (optional)
Vinaigrette:
1 1/2 tablespoons red wine vinegar
1 cup canola oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado or other brown sugar
1/2 teaspoon freshly ground black pepper
1. Trim off the top off the fennel bulb. Slice the fennel and onion paper thin.
3. To prepare the vinaigrette, combine ingredients in a mixing bowl and whisk.
4. Toss the arugula, fennel and onion with vinaigrette, divide among serving plates and top with mandarin orange slices, walnuts and, if desire, pomegranate seeds.
8 large black mission figs or 12 smaller green figs
1/2 cup extra-virgin olive oil plus extra for brushing figs
1/3 cup plus 3 tablespoons aged balsamic vinegar, divided
Salt and freshly ground black pepper to taste
1/2 lb. arugula
1/2 lb. ricotta salata, grated
1/4 lb. proscuitto, julienned
1. Rinse and trim stem end of figs and split lengthwise.
2. Whisk olive oil into 1/3 cup balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette.
3. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar.
4. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve.
1/2 lb. arugula
1 1/2 tablespoon salt
1 tablespoon brown sugar or honey
1 tablespoon red wine vinegar
4 roasted red peppers
1 cup toasted piñon nuts
1 cup toasted pepitas (pumpkin seeds)
1 cup olive oil
1. Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.
2. Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor.
3. Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.
3 cups arugula
1/2 cup best-quality extra virgin olive oil
1 small clove garlic, coarsely chopped
1/4 cup pine nuts
1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive
1/4 tsp. salt
Freshly ground black pepper to taste
1/4 cup freshly grated Pecorino Romano or Parmesan cheese
1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.
Makes enough sauce for one pound of pasta.
Linguine with Arugula, Pine Nuts
and Parmesan Cheese
1 pound linguineand Parmesan Cheese
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
posted by The Bergel Family @ 10:10 AM
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