What is in the Co-Op bins this week 12/1/2011

We were shorted Persimmons :(

There will be NO PICK UP on December 15th

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 --fresh batch!
4. Local Filtered Honey $9/quart
5. Sweeney's Certified Organic Soaps --check out their website here-- these would make great Christmas presents!
6. Organic, whole pecans (In the shell) $5.00/lb --ON SALE!!--


Now for what will be in your bins this week...
Choice: Kale mix OR  Asian Spinach OR  Basil --local, Organic --in cooler
Choice: Broccoli OR Red Beets both organic -- in bins--
Choice: Carrots, OR Celery, both Organic --in bins--
Tomatoes, Organic
Sunburst Tangerines Organic
Kiwifruit, California,  Organic
Persimmons, Fuyu, Organic
Choice: Apples, Pink Lady, OR Avocados, both Organic  --in bins--

$25 Only
Green Bell Peppers, Extra Large, Florida,  Organic
Mangos,  Organic

If you came by the window during pick up (after 4:00) you may have smelled something wonderful coming from inside... I made this fantastic Chicken Pot Pie tonight, and here is the recipe:

Chicken Potpie

Ingredients

• 2 cups diced peeled potatoes
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter or margarine
• 1 cup all-purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1 1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 pastry for a 9 inch double crust pie

Directions

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

 **I made a few modifications;

We did not have peas, so I used corn

I added celery and mushrooms

I also used Almond Milk instead of cow milk

I also had one pie crust left from Thanksgiving, so I made the other half with this recipe:

Crust for Veggie Pot Pie

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 8 tablespoons ice water

Directions

1. Heat oven to 425 degrees F (220 degrees C).
2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
4. Use this pie crust as directed in your favorite pie recipe.

 This was absolutely delicious!!