What is in the Co-Op bins this week 9/29/2011

Extras for this week....
1. Really Raw Honey $6.00 or 2/$11.00
2. Murray's Chickens 3.5 - 4 pounds $10.00  --only a few 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 co-op bins this week...
Choice: Cauliflower OR Romaine Lettuce OR Chard ALL  Organic
Onions, Green (Scallions),  Organic
Zucchini Squash, Organic
Tomatoes (Regular), Organic --received confirmation they will be here this week--
Valencia Oranges Organic
Bartlett Pears Organic
Flavor Fall Pluots Organic
Apples, Golden Delicious, Organic

$25 Only
Yellow Gypsy Peppers,  Organic --information below--
Berries, Blueberries, Organic

the Gypsy pepper.
Like other sweet peppers in the "frying pepper" category, Gypsies have a thin skin that doesn't need to be peeled, making the pepper ideal for frying. They also are smaller and have thinner walls than bell peppers, so you can stuff and roast or grill them quickly. Most of all, the fully ripe, dark red Gypsies have an intense sweetness and complex flavor unmatched by supermarket bell peppers.
Here is a great article I found on Gypsy Peppers.

Zucchini Miso

Ingredients

• 1 1/2 tablespoons sesame seeds
• 1/4 cup chicken broth
• 3 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon Thai chile sauce
• 2 teaspoons brown sugar
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 6 medium zucchini, julienned
• 2 sheets nori, cut into thin slices
• 2 tablespoons slivered almonds

Directions

1. Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
2. In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.