Extras:
1. Really Raw Honey $6.00 or 2/$11.00
2. Murray's Chickens 3.5 - 4 pounds $10.00 --only 2 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: Bok Choy
OR Leeks, both Organic in cooler--
Russet Potatoes Organic
Choice: Crimini Mushrooms,
OR Purple Kohlrabi, both Organic --in bins--
Garlic , Organic
Banana, Organic
Pink Lady Apples, Organic
Pears, Bosc, Organic
Valencia Oranges, Organic
$25 Only...
Hass Avocados, Organic
Yellow Beans, Organic
Have a great week and see everyone Thursday!!
- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
- 2 large russet potatoes (about 18 ounces total), peeled, diced
- 4 1/2 cups (or more) chicken stock or canned low-salt broth
- 2 tablespoons chopped fresh chives
Preparation
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
What is Purple Kohlrabi??
Kohlrabi, once the favored vegetable of European nobles and peasants alike, has fallen off the veggie pop charts. Oh, yes, you can find kohlrabi in the produce department of many supermarkets, but when the checker lifts the bunch out of the grocery cart, notice the look of puzzlement on his or her face. What follows is a flurry of activity at the cash register. First, the checker holds up the innocent vegetable and shouts to the closest checker, "What is this stuff?" Next, follows a rifling through the little book that lists the code numbers. Then as the checker pushes the poor kohlrabi toward the bagger, there's an exchange of puzzled expressions.
For those unfamiliar with this jewel of a vegetable, its appearance somewhat resembles a hot air balloon. Picture the turnip-shaped globe as the passenger section; its multiple stems that sprout from all parts of its globular form resemble the many vertical ropes, and the deep green leaves at the top represent the parachute. Kohlrabi is often mistakenly referred to as a root vegetable, but in fact it grows just above ground, forming a unique, turnip-shaped swelling at the base of the stem. Kohlrabi possesses many attributes worth notice:
RAW
Remove the stems by pulling or cutting them off the kohlrabi globe. Stems and leaves can be chopped and included in a tossed salad. Their flavor is mild and takes well to salad dressing. If the kohlrabi is small, there is no need to peel it, however you may want to cut off the tough base end. If you've purchased large kohlrabi, peel it and slice off the tough woody base before slicing or dicing.
Slice or cut into julienne and include on a relish tray with dips.
Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor of a mild or pungent salad dressing quite well.
Dice kohlrabi and combine with your favorite vegetables and dressing for a chopped salad with delightful crispness.
Slice kohlrabi, wrap in plastic, and pack in your brown bag lunch for a crunchy snack.
Chop and include as one of the ingredients in a raw soup.
STEAMED
Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2 inch (1 cm) of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.
BARBECUED
Slice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt, and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.
STIR FRIED Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or two of minced garlic and a dash of salt.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
