What will be in your co-op bins this week! 7/5

Extra:
1.Organic 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  --new scents and accessories added!
4. Organic Coffee $8/pound
5. Fresh Local Honey Quarts $9

6. Franny's Organic Green Raisins $4.50

Now for what will be in your co-op bins this week!
Choice: Collards, OR , Baby Romaine Salads Taylor both organic
Artichokes,  Organic
Tomatoes  Organic
Cucumbers,Organic
Peaches Organic
Choice: Banana, OR Mangos, both Organic
Valencia Oranges,  Organic
Pluots,  Organic

$25 only...
Strawberries Organic
Leeks, Organic

Mom's Dipping Sauce for Artichokes
(Makes enough for 2-3 artichokes, recipe from mom, remembered from when she showed me how to make it)

Ingredients:
1/2 cup mayo (do not use light or fat free)
1/2 cup sour cream or light sour cream (do not use fat free)
1 1/2 - 2 T fresh lemon juice (or more, these days I'd use a bit more)

Instructions:
Whisk together mayo and sour cream, then whisk in lemon juice and serve with artichokes.

You need more sauce than you might imagine because there are a lot of little pieces of the artichoke to dip. Artichokes are also good cold with this sauce. Hot artichokes are also delicious served with melted butter if you're not on a diet!

Linguine With Artichokes and Leeks

Serves 4| Hands-On Time: 25m| Total Time: 25m

Ingredients

• 1  pound  linguine
• 3  tablespoons  olive oil
• 2  medium leeks (white and light green parts only), halved lengthwise and cut into 1-inch pieces
• 2  12-ounce jars  marinated artichoke hearts in oil, drained and halved lengthwise
• 1  tablespoon  lemon juice
• kosher salt and black pepper
• 1/2  cup  freshly grated Parmesan

Directions

1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.
2. Meanwhile, heat the oil in a skillet over medium heat. Add the leeks and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks; set aside.
3. Add the artichokes to the skillet and cook for about 3 minutes per side.
4. Return the leeks to the skillet and toss with the artichokes. Stir in the lemon juice, 3 teaspoons salt, and 1 teaspoon pepper.
5. Add the vegetables to the pasta and toss with half the Parmesan. Add some reserved cooking water to moisten, if necessary.
6. Sprinkle with the remaining cheese.

Penne Pasta with Fresh Artichokes

Fresh artichokes in season are wonderful prepared as simply as possible. A little garlic and butter, a splash of lemon, some onions and you're all set. Add some pasta and you have a meal.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 6 tablespoons extra virgin olive oil
• 2 cups chopped onions
• 3 plump garlic cloves, peeled, trimmed, and finely chopped
• 8 to 10 fresh artichokes, trimmed down to the hearts, chokes removed, and thinly sliced
• 1 teaspoon fine sea salt
• 1 pound dried penne
• 1 1/2 to 2 tablespoons freshly squeezed lemon juice
• 5 to 6 tablespoons unsalted butter, at room temperature
• Freshly grated Parmigiano-Reggiano

Preparation:

Check out How to Trim an Artichoke. Bring a large pot of water to a boil for the pasta. Combine 3 tablespoons of the olive oil, onions, garlic, artichokes, and half of the salt in a large straight-sided skillet. Cover and sauté over moderate heat, stirring often, until the artichokes are tender, about 15 minutes. Taste and add more salt if necessary. If the mixture seems dry, add up to 3 more tablespoons olive oil.
Generously salt the pasta water and drop in the penne. Cook, stirring often, until the penne are tender. Drain, saving about 1 cup of the cooking water, and transfer the penne to the sauté pan with the vegetables.
Add the lemon juice and butter, and toss to combine. If the mixture seems dry, add the cooking water, a few tablespoons at a time, until you have a nice, moist consistency. Serve right away, sprinkled with Parmigiano-Reggiano.