What is in the Co-Op bins this week 2/9/2012

Extras:
1.Organic, brown eggs $3.50  -- Local Eggs $3.50 dozen
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  --we are getting close to end of season for them!!
5. Sweeney's Certified Organic Soaps --check out their website here-- New scents arrived last week!!
6. Organic Raspberries $4.00  --limited supply!!

Some of you may have been shorted celery last week, or zucchini the week before...There will be a box with local organic beets and green onions for you! Please make sure to grab your extra if you were shorted either last week or the week before (this was the $15 bins only).

Now for what will be in your bins this week!
Choice: cilantro OR cress OR collards All Local, Organic -- in cooler--
Choice: turnips OR kohl rabi both Local, Organic -- in bins
Choice: Beans, Green, Florida, OR Red Bell Peppers, both  Organic  --in bins--
Carrots,  Organic
Pink Lady Apples, Organic
Oranges, Pineapple, Florida, and Local red grapefruits both Organic
D'Anjou Pears,  Organic
Driscoll Blueberries, Organic

$25 Only...
Broccoli, Florida, Organic
Raspberries, Organic

Roasted Kohlrabi

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

About Cress..
Garden cress (Lepidium sativum) is a rather fast-growing, edible herb that is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person's pepper.

Garden Cress Soup á la Orange Recipe

Ingredients

• 1 tablespoon olive or canola oil
• 1 onion, chopped
• 6 ounces cress (this is approximate; use more or less if you wish)
• 2 cups chicken or vegetable stock
• 1 cup orange juice
• 1/2 cup plain yogurt
• salt and pepper

Directions

• If garden cress is unavailable, use water cress--it's equally good--but consider growing your own garden cress. It is the quickest and easiest to grow of the greens, since it can be grown on a windowsill in a flowerpot and is ready to use about 2 weeks after planting.
• In a large pot over low heat, heat olive oil and cook chopped onion without browning until it softens, 5 - 10 minutes.
• Meanwhile, rinse and coarsely chop the cress. Add cress, stock and orange juice to the onion and simmer for about 5 minutes. Purée, preferably in the cooking pot using a hand held blender. If using a conventional blender, work in several batches to prevent splattering of hot liquid.  Whisk yogurt into puréed soup and add freshly ground pepper and salt to taste.  Reheat briefly, if necessary, but don't boil.