What is in the Co-Op bags this week 10/21

Around Town...
St.William is having a FAIR TRADE  bazaar. 
Chocolate, coffee, tea, gifts.
 November 6 (8:30-6)
 November 7th (8:30-2)

Extras:
1. Organic Fair Trade Coffee $7/pound
2. Murray's All Natural Boneless Skinless Chicken Breasts $5/pound
3. Clay Bakery Yummy White Chocolate Cranberry Cookies $6/dozen
4. Organic Cranberries, 7.5 oz Clamshell, $4.00

Now for what will be in your bag this week...
Purslane Local from Inyoni Farms Organic  **information below**
Komatsuna also known as summer fest Local from Inyoni Farms Organic **information below**
BEANS, GREEN, Organic
POTATO, RED POTATO, Organic
MANGO, KEITT, Organic
APPLE, RED DELICIOUS, Organic
Banana, Breaker, Ecuador , Organic
PEAR, BARTLETT, Organic

$25 Only...
Berries, Cranberries, Clamshell, Organic **great addition to apple crisp!**
Squash, Hard, Butternut,  Organic

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Purslane used to be cultivated as a food crop in the United States, and is still a major food drop in many countries, including India. Its popularity has increased recently, with articles in the Washington Post and other publications highlighting the nutritional benefits and taste of this hardy little weed:

The plant is rich in vitamin E, vitamin C and beta carotene, and quite high in protein. Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant. These are compounds the body cannot make itself, which are needed to complement the omega-6 fatty acids we get from grains and grain-fed meat. Wild-caught salmon and freshly hulled walnuts also deliver this prize, but for a steady supply what could be handier than a plant that leaps into your own personal food system with the ardor of an overactive puppy?
Purslane Recipes
The easiest way to add purslane to your diet is to toss a few, washed leaves into your salad or stir fry. The crunchy, zesty flavor has a slight lemony, peppery kind of flavor.
Purslane Cucumber Salad     Serves 4
This recipe includes two of the earliest garden vegetables and herbs: cherry tomatoes and cucumbers. It’s a good, light side dish.

Ingredients:
1 cup cucumber, halved lengthwise and sliced.
 2/3 cup halved cherry tomatoes
  ½ cup purslane leaves
  2 teaspoons toasted sesame seeds
  2-3 T rice vinegar (start with 2 tablespoons, and add more if needed)
  1-2 teaspoons sugar
Mix all ingredients together in a bowl, cover, and chill in the refrigerator until ready to serve.
Komatsuna
An unlikely relative of the turnip family, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. Also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium and often quite glossy. They can be harvested at any stage and prepared like spinach in the early stages and more like cabbage as they mature. The flavor grows stronger and hotter the longer the leaves mature. This versatile green can be stir-fried, pickled, boiled and added to soups or used fresh in salads.

Sautéed Komatsuna with Basil

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 ounces) pine nuts

10 ounces komatsuna leaves

½ tsp kosher salt

¼ tsp pepper

2 cups basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.