What is in the Co-Op bins this week 8/18/2011

Extras:
1. Really Raw Honey $6.00 or 2/$11.00
2. Organic Flame Grapes 2lb bag $4.50
3. Organic Strawberries 1 pound $3.50

Now for what will be in your bins this week..
Choice: Yams, Garnet,OR Bi Color Corn both Organic  --in your bins--
Jumbo Red Onions , Organic
Yellow, Straightneck Squash, Local , Organic
Choice: Chiogga Beets, OR Carrots, both Organic  --in your bins--
Mangos, Kent,Organic
Granny Smith Apples, Organic
Lemons,  Organic
Nectarines,  Organic

$25 Only
Sugar Snap Peas, Taylor Organic, 6 oz Bag, Organic
Flame Grapes, Organic

Roasted Chioggia Beets with Feta

1. 1/2 cup raspberry vinegar
2. 3 tablespoons honey
3. 1 medium shallot, minced
4. Kosher salt
5. Coarsely cracked black pepper
6. 1/4 cup grapeseed oil
7. 8 small beets (about 2 1/2 pounds), washed and trimmed
8. 1 tablespoon unsalted butter, cut into small bits
9. 4 ounces feta cheese, thinly sliced (see Note)
10. Handful of spicy baby greens, such as mizuna, for garnish

Directions...

1. Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified.
2. Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool slightly.
3. Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
4. To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing. Garnish with the greens and serve.

Make Ahead The roasted beets can be refrigerated for up to 1 day. Let return to room temperature before proceeding. Notes Use the least salty feta you can find. Creamy Bulgarian feta is an especially good choice here. If you can only find salty feta cheese, soak it in milk and water overnight to mellow the edge.

Bev's Sauteed Yellow Squash

• 6 medium summer squash, sliced
• 1/4 cup butter
• 1 medium onion, sliced thinly or diced
• salt & pepper

Directions:

1. Melt butter in large skillet.
2. Add onion and cook just till tender.
3. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
4. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
5. I add lots of salt and pepper.