What is in the Co-Op bins this week 9/15/2011

Extras:
1. Organic Fair Trade Coffee $ 7.00
2. Really Raw Honey $6.00 or 2/$11.00
3. Murray's Chickens 3.5 - 4 pounds $10.00
4. Franny's Organic Green Raisins $4.00
5. Local Filtered Honey $9/quart
6. Sweeney's SOS Soaps --check out their website here--

Extra Item for $25's and those that were missing an item last week:
White Mushrooms, 8 oz Package, Organic

Now for what will be in your co-op bins this week...
Choice: Escarole, OR Romaine Hearts Both Organic --in cooler--
Carrots,  Organic
Jumbo Yellow Onions, Organic
Yams, Garnet, Organic
Nectarines, Organic
CHOICE: Ruby (pink) Grapefruit, OR Keitt Mangos, both Organic  --in bins--Pears, Bartlett, Organic
Peaches, Organic

$25 Only...
Tomatoes Cluster (On the Vine),  Organic  --Subbed for Delicata Squash
Red Seedless Icebox Watermelon, Organic

Delicata Squash

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh. Considered as a novelty squash, its size may range from 5 to 10 inches in length with an average weight of 1 to 2 pounds.

This squash can be baked or steamed and served as a side dish seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. When preparing in an oven, cut the squash in half by cutting down the length of the oblong shape. Place the squash with the skin side down in a dish with 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap. Available year round, delicata squash are best during August to October and can be kept for 7 to 8 months. It is also known as potato squash, a sweet potato squash or a Bohemian squash.

Baked Delicata Squash with Lime Butter

Ingredients

• 2 delicata squash, halved and seeded
• 3 tablespoons butter, softened
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon lime zest (optional)
• salt and ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately. 

 

Curried Carrot Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed

Directions

1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.