What is in the Co-Op bins this week 11/22/2011

Remember this weeks pick up is Tomorrow (Tuesday 11/22) from 2:00 - 8:00 (respectively)

Extras:
1. I am not sure if we will have eggs or not?!
2. Really Raw Honey $6.00 or 2/$11.00
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-- these would make great Christmas presents!
6. Next Organics Dark Chocolate Covered Coconut $4.00
7. Organic, whole pecans (In the shell) $6.20/lb OR shelled $7.00

For those of you that were missing yams or cranberries, these will be out for you to take...

Now for what will be in your co-op bins this week...
Russet Potatoes, Organic
Beans, Green, Florida, Organic
Shallots, Organic
Choice: Herbs, Poultry Blend, OR Herbs, Rosemary, OR Collards, all Organic --in the cooler--
D’Anjou Pears, Organic
Banana,  Organic
Granny Smith Apples, Organic --recipe below--
Avocados, Hass, Mexican,  Organic

$25 Only
Choice: Butternut Squash, OR Fennel, both organic
Choice: Gold Pineapples,OR Cantaloupe both organic

Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Add a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust).

* Do use a 9" glass pie pan to avoid spillage.

* Use the middle shelf in the oven (so top crust doesn't brown too fast).

Here are some of my favorite apple recipes

Apple-Shallot Roasted Turkey

Ingredients

• 1  10- to 12-pound turkey
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) chopped fresh parsley, plus 3 sprigs
• 1 tablespoon(s) chopped fresh sage, plus 3 sprigs
• 1 tablespoon(s) chopped fresh thyme, plus 3 sprigs
• 1 teaspoon(s) kosher salt
• 1 teaspoon(s) freshly ground pepper
• 1 1/2 pound(s) shallots, peeled and halved lengthwise, divided
• 1  tart green apple, quartered
• 3 cup(s) water, plus more as needed

---

Directions

1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350°F and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy. Let the turkey rest for 20 minutes. Remove the string and carve.

Apple Shallot Stuffing

• 1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
• 1 1/2 sticks (3/4 cup) unsalted butter
• 1 lb shallots, chopped (3 cups)
• 2 lb tart apples such as McIntosh, Gala, or Cortland
• 1 cup dried currants
• 1 cup apple cider
• 1 1/4 teaspoons dried marjoram, crumbled
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground allspice
• 1 cup walnuts (1/2 lb), toasted and coarsely chopped
• 1 tablespoon finely grated fresh lemon zest
• 2 cups turkey giblet stock or low-sodium chicken broth

Preparation

Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cooks' note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

Have a great week and a Happy Thanksgiving (if I do not see you!)