What will be in your co-op bins this week! 7/19

$25 bin --we were shorted cauliflower :(

$15 bin

We are finally closing in on a moving date!!... hopefully next week we will be at the new house. Pick up will be at our current location for this week (7/19) and next (7/26), but the following week (8/2) will be at the new house!!
Our address is:
4571 Capri Drive
We would like to invite everyone to take a swing by there this week or next to see where it is. We are still in the same neighborhood. * If you are coming from 41, turn down Granada, right onto Capri (the sign is on the left) we are the second house on the right side.

* If you are coming from Goodlette; turn down Granada, left onto Capri (the sign is on the right) we are the second house on the 
   right hand side.
We are the ONLY two story in the neighborhood, so we stick out considerably. It is green with a tin roof and front porch.

Pre-Order:
1.Organic eggs $3.50 

2. Franny's Organic Green Raisins $4.50
3. Sweeney's Certified Organic Soaps --check out their website here  --new scents and accessories added!
4. Organic Blueberries 3.00

 
Now for what will be in your co-op bins...
Local Green Beans ,  Organic
Celery, Organic
Zucchini Squash, Organic
Choice: Okra OR Local Sweet Mini Peppers, both Organic  -- in bins **recipes below**
Choice: Banana, OR Blueberries both Organic  --in bins--
Nectarines, Organic
Valencia Oranges,  Organic
South Carolina Peaches, Organic

$25 Only...
Cauliflower, Organic  -did not arrive--
Cantaloupe, Organic

RECIPE #1
I Love Okra! Fold over Corn Cakes
vegan, serves 2-3
7 medium sized Okra, thinly sliced
1 small sweet onion, Vidalia
1 scallion
6 cloves of garlic
1 lemon, juiced
6 Tbsp vegan butter
3/4 cup soy milk
1 Tbsp canola oil
1 Tbsp +1 tsp maple syrup
1 cup stone ground corn flour
1 tsp red pepper flakes
1-2 vegan cheese singles, jalapeno jack flavor
salt
pepper

Maple Mayo
4 Tbsp Veganaise
2 tsp paprika
1 Tbsp maple syrup

Prep: thinly slice okra, discard stems.
thinly slice scallions. Slice onions into thin rounds.
Thinly slice garlic cloves.

Veggies: Combine okra, scallions, garlic, 4 Tbsp lemon juice. red pepper, 1 tsp salt, 1 tsp black pepper and 1 Tsp maple syrup. Mix well. Allow a few minutes to marinate.

Mayo: Mix ingredients for maple mayo together. Store in fridge until ready for use.

Batter: Corn Flour, canola oil, soy milk, 1 Tbsp maple syrup.

In a hot frying pan, add butter- about 2 tsp per cake. You can also use more or less according to your taste and frying skills.
When surface is hot, add veggies for one cake serving. About 3-4 Tbsp uncooked.
Saute on high until edges begin to brown.
Push veggies to center of pan to form a loose circle.
Add batter to pan for one cake. Pour evenly over veggies.
Turn pan to spread batter evenly over veggies.
Allow to cook for 2-3 minutes, until edges brown, bubble and crisp.
Add cheese and sliced Vidalia onions - and any additional filling.
Fold over cake and flip as needed to cook to your desired crispness.
Cake will be delicate so flip with care.

Repeat for each additional corn cake.

Garnish plate with parsley, fresh herbs, paprika and mayo drizzle.



RECIPE #2

Sweet Okra Corn Bread (two versions)
vegan, 1 loaf

Version#1: Prepare the cornbread with no okra in the batter. Then add a garnish of Okra Syrup: recipe below.
Version #2: Below, prepare the cornbread with okra in the batter.

2 cups whole grain corn flour
4 Tbsp softened vegan buttery spread
1/4 cup agave or maple syrup
4 tsp baking powder
1 tsp salt
1/2 cup soy milk
1 tsp vanilla extract
1 Tbsp vinegar
1 tsp cayenne
1 cup Okra: pan-toasted okra (sauteed in olive oil, salt and black pepper).*
*You can also add garlic, onion, shallots, bell pepper or corn to this veggie saute.

In large mixing bowl:
Add flour, baking powder, salt and cayenne.
Stir in remaining liquid ingredients until batter is smooth and creamy.
Fold in okra.

Pour into 8 inch circle baking pan. Top with a drizzle on agave syrup and swirl into batter. Add a few okra slices to top of bread for garnish.

Bake at 375 degrees for 40 minutes or until the edges crisp up.

Serve with honey butter or a nice spicy sweet jam.

Version #1: If doing the first version, garnish with this recipe for Okra Syrup. Okra is great for jams and syrups because its natural stickiness makes a crazy sticky drizzle reminiscent of honey.

Okra Syrup:
small amount for drizzling
2 Okra spears, sliced thin
3 Tbsp vegan butter
1 tsp salt
3 Tbsp Agave or Maple syrup
1 tsp lemon juice

Heat all ingredients on high for 4 minutes. Allow to slightly cool before drizzle-ready.

Stuffed Baby Peppers

Ingredients

• Vegetable oil cooking spray
• 2 tablespoons olive oil
• 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
• 1/2 medium onion, finely chopped
• 3/4 cup ricotta cheese
• 1/3 cup grated Parmesan
• 1/2 cup frozen petite peas, thawed
• Kosher salt and freshly ground black pepper
• 24 (2 to 3-inch long) sweet baby peppers

Directions

Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
Arrange the peppers on a platter and serve.