What is in the Co-Op bins this week 2/24/2011

Extras for this week...
1. Organic, Fair Trade Coffee $7.00/pound
2. Pecan Halves,8.5 oz Tub, Conventional $6.00 or 2 for $11
3. Murray's All Natural Whole chickens $10 **Fresh This week**
4. Chocolate Chip Flaxseed Cookies from the Clay Bakers $6
5. Organic, Gluten Free Honey or Cherry Drops $3.00
6. Frannys Green  Raisins, Jumbo $4.00  or 2 for $7.50**Back by popular demand!**
7. Really RAW Honey $6.00 for 1 or $11 for 2 jars  **Great for all you allergy sufferers**

Now for what will be in your bins this week...
Choice: colored romaine OR green leaf lettuce Local, Organic
scallions some Local some from distributor, all organic
collards OR tatsoi Local, Organic 
 **interesting blog on tatsoi   **
Broccoli, Local, Organic
Ginger, Yellow, Hawaiian,Organic **bonus item this week for all the allergy sufferers!!**
MANGO, KENT, Organic
Banana, Breaker,  Organic
Blueberries, Organic
Limes, Imported,  Organic

$25 Only
beets                
CARA CARA RED ORANGE, Organic

Recipes with some of your co-op items this week...
Simple citrus glaze. If using on roast, baste the last 15 to 20 minutes of cooking time to avoid burning.

Honey-Lime Ginger Glaze

6 tablespoons honey
3 tablespoons grated fresh ginger root
6 tablespoons lime juice
3 tablespoons vegetable oil

1. Stir together honey, ginger root, lime juice and oil. Use to baste meat throughout cooking time, glazing well just before removing pork from grill.

Makes about 2/3 cup, enough for 4 pork chops.

Ginger-lime tea with honey

To make, chop up a couple of tablespoons of fresh ginger (I keep mine in the freezer, peeled and cut into chunks), steep in hot water for about 10-ish minutes, add a big squirt of lime, and honey to taste. If you have it, some ginger syrup is a great addition.

Browned Butter Pasta with Tatsoi
Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.