What is in the Co-Op bins this week 3/10/2011

$15 bins were shorted 1 vegetable and I will make up for it next week. A little miscommuncation between me and the farm... SORRY!!

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
4. Organic, Gluten Free Honey or Cherry Drops $3.00
5. Frannys Green  Raisins, Jumbo $4.00  or 2 for $7.50**Back by popular demand!**
6. Really RAW Honey $6.00 for 1 or $11 for 2 jars
7. Nature's Healthy Gourmet Original, "Natural," Kosher, Hummus 8 oz for $2.50
**If you would like to try a Hummus Flavor let me know for 2.50 an 8 ounce we can try a few!!
There's: Garlic,Roasted Red Pepper, or Spicy,Spinach Artichoke.

Now for what will be in your bins this week...
In the Cooler Choice: spinach OR lettuce Local, Organic
In your bins Choice: kale OR collards Local, Organic
In your bins Choice: kohlrabi OR purple carrots Local, Organic
**information on purple carrots here**
POTATO, RUSSET, Organic
APPLE, PINK LADY, Organic
STRAWBERRY,  FLORIDA, Organic
Banana,  Organic
Mangoes, Organic

$25 only:
CAULIFLOWER, Organic
PINEAPPLE, Organic

Roasted Kohlrabi

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

RAW BEET, CARROT & KOHLRABI SALAD

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1 generous pound total of beets, carrot and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.) Grate or chop the carrot using a mandolin / Benriner. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandolin. Toss with the remaining ingredients.

NUTRITION ESTIMATE
Per Serving: 77 Cal (38% from Fat, 6% from Protein, 56% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 12 g Carb; 3 g Fiber; NetCarb9; 8 g Sugar; 25 mg Calcium; 0 mg Iron; 40 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES
My thinking: the smaller the beets, the more tender they'll be and the easier to cut up while raw. That said, I did find the beet fussy to slice on the mandolin and switched to a grater with large holes.
I used kohlrabi to fill out a small supply of carrot and beets. So kohlrabi is optional but it was easier to cut with the mandolin and has the same texture as the beets and carrots so worked quite well, actually. It also picked up the beet color so honestly, there was no telling the salad wasn't half beet and half carrot.

Balsamic & Parmesan Roasted Cauliflower

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Preparation

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tips & Notes

• Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Nutrition

Per serving: 149 calories; 10 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv)

Baked Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes. 
4.  

From Co-Op member Gunilla

Seared Cauliflower with hot peppers

4 Tbsp extra virgin olive oil
1 head cauliflower, cut into small florets
½ red onion, thinly cut
Sliced hot cherry pepper, or red pepper flakes to taste
3 Tbsp season bread crumbs
1 Tbsp butter
3 Tbsp grated Parmigiano-Reggiano
3 Tbsp coarsely chopped parsley

Heat the olive oil in a large sauté pan over high heat for 1 minute

Add cauliflower and cook without moving or seasoning for 1 to 2 minutes until it browns
and cook till tender. As cauliflower starts to become tender add the red onion and cook
for 2 minutes. Add hot peppers, bread crumbs, butter, salt and pepper and cook till tender
about 2 minutes

Remove from the heat and add the Parmigiano and parsley and return to heat for 1 minute 

After a wet co-op day the bins needed to dry out!