What will be in your co-op bins this week 3/15/2012

The $15 bins were shorted mushrooms...Sorry!!

Extra:
1.Organic, brown eggs $3.50 
2. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00
3. Sweeney's Certified Organic Soaps --check out their website here
6. Fresh Organic Coffee  $8.00/lb

Now for what will be in your co-op bins this week...
Choice: Green Cabbage OR Collards, both organic-- in cooler--
Green Onions, (Scallions), Organic
Medium Garnet Yams, Organic
Crimini Mushrooms, Organic
D'Anjou Pears Organic
Florida Tangelos and Blood Oranges, both Organic
Banana,  Organic
Kent Mangos, Organic

$25 Only
Florida Broccoli, Organic
Pineapples, Organic

Information on Blood Oranges:
Moro oranges are available from January through mid April. Moros are small to medium sized with a thin skin and few or no seeds. Slice open a Moro and you'll see a dramatic and beautiful bright red to deep maroon interior. Take a bite and you'll become a fan of the intense orange taste that hints of fresh raspberry.
Juicy Fact
All oranges contain carotene — that's what makes them orange. Moros get their red color from high concentrations of a pigment called anthocyanin, a powerful antioxidant that neutralizes the effects of free radicals. Free radicals are the agents believed to be responsible for cancer, aging and other health ailments.
Moro Orange Tips

• Enjoy Moros out of hand, use them for an interesting juice or showcase their jewel-like color in recipes.
• Toss slices or segments into salads, salsas and chutneys.
• The intense flavor of Moro oranges is wonderful with roasted or grilled meat and poultry.
• Melt a couple of tablespoons of orange marmalade in the microwave and tumble in one peeled, diced Moro orange for a quick and exotic sauce.

Irish Heritage Cabbage

Ingredients

• 2 slices Irish bacon, diced
• 1 medium head cabbage, cored and cut into wedges
• 2 tablespoons melted butter
• 2 teaspoons ground nutmeg
• 2 cups water
• salt and pepper to taste
• 1/2 cup red wine vinegar

Directions

1. Preheat your oven's broiler.
2. Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
3. Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.