What is in the Co-Op bins this week 1/13/2011

Baby it's Cold Outside!!

Extras for this week...
1. Organic Fair Trade Coffee $7/lb
2. Pecan Halves,8.5 oz Tub, Conventional $6.00 or 2 for $11
3. Murray's All Natural Whole chickens $10
4. Murray's All Natural boneless skinless chicken breasts $5/pound
5. Fresh, Organic, Local strawberries $3.50
6. BLUEBERRIES 6oz $3.00 **Lower Price**
7. Chocolate Chip Flaxseed Cookies from the Clay Bakers $6
8. Organic, Gluten Free Honey or Cherry Drops $3.00

Now for what will be in your bag this week...
Choice:  bib OR collards, local, organic
Potatoes, Russet,  Organic
Onions, Yellow, Organic
Beets, Red, Organic
grape fruit red Local Organic
BANANA, Organic
BLUEBERRIES, Organic
Avocados, Hass,  Organic

$25 Only...
Broccoli Crowns, Organic
strawberries local organic

Loaded Potato Soup I

Ingredients

• 8 potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups milk
• 1/4 cup chopped onion
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper. 

 

Pickled Beets

Ingredients

• 10 pounds fresh small beets, stems removed
• 2 cups white sugar
• 1 tablespoon pickling salt
• 1 quart white vinegar
• 1/4 cup whole cloves

Directions

1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.   

 
Potato, Broccoli and Cheese Soup

Ingredients

1. • 2 cups chopped onion
   • 2 tablespoons margarine
   • 2 1/2 pounds peeled and cubed potatoes
   • 5 cups boiling water
   • 4 cubes chicken bouillon
   • 3 cups fresh broccoli, cooked and drained
   • salt and pepper to taste
   • 3 cups shredded Cheddar cheese

   Directions

   1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
   2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
   3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
   4. Add cheese and heat soup through until cheese is melted. Serve warm.