What will be in your co-op bins this week 3/1/2012

We had a little surprise this week...
\I would like to introduce to everyone:
Nathaniel Reid Bergel , Born on February 29, 2012 at 12:25 weighing in at 7lbs 10 ounces

 


So while I was in the hospital with our newest little bundle of joy, the co-op did go on...

 

Extra:
1.Organic, brown eggs $3.50 
2. Really Raw Honey $6.00 or 2/$11.00
3. Franny's Organic Green Raisins $4.00  -- fresh batch!!
4. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00
5. Sweeney's Certified Organic Soaps --check out their website here-- New scents arrived last week!!
6. Fresh Organic Coffee (hopefully) $8.00/lb

Lots of choices this week so come prepared!!

What will be in your co-op bins this week!!
Choice: spinach OR arugula  both Local, both Organic --in cooler--
Choice: Broccoli OR Celery both Organic  --in bins--
Choice:Fennel OR Leeks, both Organic  --in bins--
Squash, Zucchini,  Organic
Valencia Oranges Organic
Honeycrisp Apples, Organic
Banana, Organic
Kent Mangos,Organic

$25 Only...
Choice: cherry tomatoes OR  sweet peppers OR beets   All Local,  All Organic
Hass Avocados, Organic

Have a great week and see everyone Thursday!

Braised Fennel

• 2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup water

Preparation

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

Easy Arugula Salad

Ingredients

• 4 cups young arugula leaves, rinsed and dried
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts
• 2 tablespoons grapeseed oil or olive oil
• 1 tablespoon rice vinegar
• salt to taste
• freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 large avocado - peeled, pitted and sliced

Directions

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

Pizza with Zucchini

Ingredients

• 2 large zucchini, cut into 1/3-inch-thick slices
• 1 clove(s) garlic, crushed with press
• 1 tablespoon(s) extra-virgin olive oil
• 1/8 teaspoon(s) dried oregano
• 1/8 teaspoon(s) crushed red pepper
• Salt
• 1 pound(s) fresh pizza dough
• 1/2 cup(s) ricotta cheese
• 1/2 cup(s) shredded Gruyère cheese
• 1/4 cup(s) grated Parmesan cheese
• 1/4 cup(s) packed fresh basil leaves, thinly sliced, plus leaves for garnish

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Directions

1. Prepare outdoor grill for direct grilling on medium-high.
2. In large bowl, toss zucchini, garlic, oil, oregano, red pepper, and 1/8 teaspoon salt. Grill zucchini 4 minutes or until just tender, turning over once. Transfer zucchini to plate to cool.
3. Adjust grill heat to medium-low.
4. Divide dough into 4 balls; cover loosely with plastic wrap. Remove one ball at a time from plastic wrap; transfer to large cookie sheet and gently pat and stretch dough to form 1/4-inch-thick free-form shape, as desired. Repeat.
5. Carefully lift shaped dough and lay flat on grill. Cook 2 to 3 minutes or until puffed and dough releases easily from grill. Carefully turn crusts over.
6. Divide ricotta and Gruyère among crusts, spreading evenly. Top with zucchini, then Parmesan and basil. Cook 3 to 5 minutes or until cheese melts and dough is cooked through. Garnish with basil leaves.