What is in the Co-Op bins this week 12/30

Extras this week...
1. Organic Fair Trade Coffee $7/lb
2.Organic, Raw, Local honey $9
3. Pecan Halves,8.5 oz Tub, Conventional $6.00 or 2 for $11
4. Murray's All Natural Whole chickens $10
5. Murray's All Natural boneless skinless chicken breasts $5/pound
6. Fresh, Organic, Local strawberries $3.50

Now for what will be in your bins this week...
Choice: Boston bib lettuce  OR spinach Local Organic
Choice: sorrel OR dill OR cilantro OR parsley  Local, Organic
Carrots, Juice, Bunny Luv,  Organic
Yams, Garnet, Medium,Organic
PEAR, BARTLETT, Organic
Lemons, Fancy,  Organic
Kiwifruit, California, Organic
Mangos, Tommy Atkins,  Organic

$25 only...
strawberries Local Organic
round tomatoes Local Organic

Co-Opers Heal Thyself!!

Last week a fellow co-oper told me that if you mix blueberries and lemon it would heal anything. So I was able to get lemons, but no blueberries. If you are struggling with a cold or feel like you are coming down with something here is what she told me...
Take one lemon and peel the yellow off, take a bunch of blueberries and mix with the lemon. Drink this mixture every 30 minutes until it is gone. It sounds good, but with the lemon rind it is a little rough.

Sorrel & Roasted Potato Soup

 Chilled Sorrel & Roasted Potato Soup
Adapted from A Good Day for Soup

2 large bunches of sorrel
1 small onion, finely diced
4 C. water
1 egg, beaten
¾ C. sour cream
Salt and pepper
3 C. roasted potatoes*
1 small cucumber, finely diced
*To make the roasted potatoes, scrub and cube about five medium potatoes.  Toss with a tablespoon of olive oil and season with salt, pepper, and other seasonings as desired.  Roasted in a preheated oven at 425 F for 20 minutes or until the potatoes are golden brown and soft.   Set aside to cool.
Wash the sorrel well and remove the tough ribs from each leaf.  Roughly chop or tear the leaves.  In a large saucepan, simmer the sorrel and diced onions in the water for 20 minutes.  Remove the from heat.  Using a ladle, slowly stream some of the hot liquid into the eggs while whisking at the same time, about a cup.   Whisk the egg mixture back into the main soup pan.
Transfer soup to a bowl, cover and chill until ready to serve (should chill for at least 2 hours).  Stir in the sour cream until well blended and taste for salt and pepper.  Add potatoes and cucumber and serve immediately.

Potato Sorrel Soup
ingredients:
0.5 tablespoon butter
1 leek, white part only or 1/4 c. chopped onions
2 garlic cloves
2 shallots, peeled and sliced
1 sprig of thyme
1 bay leaf
2 medium potatoes, peeled and sliced
3 c. vegetable or chicken broth
1 bunch sorrel leaves, finely chopped
1/2 cup spinach or chard or other similar green, blanched and finely chopped (optional)
Salt and pepper to taste

Directions:
1. Melt the butter in a medium soup pot over a medium heat. Sweat the leeks, garlic, shallots and herbs until translucent. Add the potatoes and cook for a few minutes. Pour in the stock and reduce the heat to a simmer for around half an hour.

2. Transfer to a blender and purée until smooth. Add the sorrel and spinach. Season with salt and pepper to taste. Add a dollop of sour cream to finish, if desired.