What is in the Co-Op bins this week10/20/2011

What a crazy week we had this week! Here we are Sunday evening and I am just getting to posting for this week. Well, I do not have a picture due to the craziness, but I do have a list.

We were shorted:
kiwi berries, bananas, onions, and yellow squash. Luckily our local farmer came to the rescue and brought us some local pineapples and arugula to help fill the void.

Now for what will be in your co-op bins...
Jumbo Yellow Onions Organic
Choice: Spinach, OR Green Cabbage, OR Baby Spinach Salads, All Organic --in cooler--
Choice: Fennel, OR Bunny Luv, Carrots,  both Organic  --in your bins--Yellow Squash, Organic
Bananas Organic
Kiwiberries OrganicMacIntosh Apples, Organic
Lemons, Organic

$25 Only...Sweet Dumpling Squash, Organic  --recipe below--
Pomegranates, Organic

Sweet Dumpling Squash
Preheat oven to 350ºF.
Cut the squash in half, and remove the seeds and extra bits with a spoon.  Turn upside down, and poke some holes in the skin with a fork.  Turn it back over, and place each half into a baking dish filled with an inch or so of water.
In each squash half, put the following ingredients, sprinkling spices on the top edge, too:
1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 tablespoon butter
1 teaspoon brown sugar
Bake uncovered on the middle oven rack for 40-45 minutes, or until tender.  Each half enthusiastically serves 1!
Stuffed Sweet Dumpling Squash

3 sweet dumpling squash
salt and pepper

¼ cup toasted pecans

2 tablespoons olive oil
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1 small stalk of celery, diced
1/3 cup sweet, white onion, diced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground pepper
¼ cup currants
1 cup chopped baby spinach

½ cup brown rice
1 ¼ cup water


Add the rice and water to a small pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes. When it’s done, all the water will be absorbed and the rice fluff with a fork.

While the rice cooks, preheat the oven to 400 degrees.

Because of the indent in the area of the squash where the vine connects, I decided to cut lengthwise.

Spoon out the seeds in each squash half. Season the cavity with salt and pepper. Place cut-side down on a baking sheet and cook for 30-40 minutes. When it is done, you will be able to press on the skin, and it will give because the inner flesh will be softened.

While it cooks, heat up the oil in a large pan and saute the vegetables along with the salt and pepper. About half way through the cooking time, add the currants, garlic, and spinach. When the vegetable mixture is cooked till it is soft and slightly browned, transfer the mixture to a medium mixing bowl. Add the rice and the toasted pecans.

Brown the meat in the pan you used to cook the vegetables. Add the browned meat to the vegetable mixture. Place the mixture into the squash halves. Over-stuffing is just fine!

Bake uncovered for 25-30 minutes at 350 degrees.