What is in the Co-Op bins this week 11/3/2011

Still having picture/computer issues, but was able to get one with my phone!! Got to love technology!

As you can see we already started eating our cucumber and tomatoes :)

Extra:
1. Really Raw Honey $6.00 or 2/$11.00
2. Murray's Chickens 3.5 - 4 pounds $10.00  --only 2 left--
3. Franny's Organic Green Raisins $4.00
4. Local Filtered Honey $9/quart
5. Sweeney's Certified Organic Soaps --check out their website here--
    She dropped off some new scents along with sample bars for $2.50.. if you have not tried these wonderful soaps you NEED TO!!
6. Next Organics Dark Chocolate Covered Coconut $4.00


Now for what will be in your bins this week...
Broccoli Organic
Choice: Celery OR Fennel,both Organic
Acorn Squash, Carnival,  Organic
Cucumbers, Organic
Apples, Honeycrisp, Organic
(Plum) Tomatoes, Roma , Organic
Avocados Organic
Tangelos, Golden Sweet, Florida, Organic

$25 Only
Eggplant, Florida,  Organic
Mangos,  Organic

Roasted Fennel Recipe

Ingredients

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
• Olive oil
• Balsamic vinegar

Method

1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Yield: Serves 4

Potato-Fennel Gratin

Ingredients

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.