What will be in your co-op bins this week! 8/23

Still getting myself organized and together.... but totally forgot a photo again!!
Sorry

Extras:
1.Organic eggs $3.50  -in refrigerator
2. Fresh, Organic Coffee $9.00  --the price has increased due to shipping :(
3. Sweeney's Certified Organic Soaps --check out their website here  --new scents and accessories added!
4. Andrew and Everett Salted, Gluten Free, Antibiotic Free Butter 1 pound for $3.50  - in refrigerator
5. Organic Valley ,Mild Raw Cheddar Cheese  $4.50 for an 8 ounce brick  --in refrigerator
6. Organic Valley, Mild Organic Cheddar Cheese $4.50 for an 8 ounce brick --in refrigerator
7. Organic Red Seedless Grapes $1.75/pound
8. Fresh Local Pork, --the freezer is outside and there will be a price list on top. Each piece is labeled with what it is. Price List attached to this email

If you did not notice (I did not) the cheese that was supposed to be RAW was not!! It was organic, but not raw. I emailed our distributor and they said there must have been a mix up on either labeling or delivery. So they will re-order the RAW for us and it will be here this week. Sorry for any confusion. I cannot have cheese right now, so I did not even check to be sure it was the right product.

Now for what will be in your bins this week...
Romaine Hearts, Organic
Cucumbers,  Organic
Choice: Garlic, OR  Basil, OR  Mint, All Organic  --one of my favorite mint tea recipes here, pest recipe here
Russet Potatoes,Organic
Banana, Organic
Limes, Organic  --- some fun recipes here
Choice: Peaches, South Carolina, OR Mangos both Organic
Valencia Oranges, Organic

$25 Only...
Crimson Red Grapes, Organic
Cauliflower,  Organic

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Ingredients

• 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan
• Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

  **I cannot find the exact recipe we used, but this was pretty close. I used curry and salt with Olive oil and roasted everything in a 500 degree oven for about 10 minutes with foil on top, then took the foil off and roasted for an additional 10 until the tops were browned. It was delicious!**

Chicken Breasts with Lime Sauce

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Directions

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

**we tried this recipe and it was really good. I would suggest using a second pan to make the lime sauce and only 2 tablespoons of butter.