What is in the Co-Op bins this week 1/19/2012

Extra:
1.Local Eggs $3.50/dozen  --hopefully she is feeling better and we will have eggs this week!!--
2. Really Raw Honey $6.00 or 2/$11.00
3. Franny's Organic Green Raisins $4.00
4. Local Filtered Honey $9/quart  --we are getting close to end of season for them!!
5. Sweeney's Certified Organic Soaps --check out their website here-- these would be a wonderful treat for Holiday visitors!
6. Organic Blueberries $2.50 --on sale this week!!
7. Frozen Murray's Chickens $10.00

Now for what will be in your co-op bins this week!!
Choice: Mizuna (a type of spinach) OR  Napa cabbage Local, Organic --information below
Choice: green onions OR turnips Local, Organic --in bins--
Red Potatoes, Organic
Tomatoes, Organic
Florida Honey Tangerines,  Organic
Liberty Apples,  Organic
Banana,, Organic
Kiwifruit,  Organic

$25 Only...
Green Beans, Organic
Blueberries Organic

Mizuna

[mih-ZOO-nuh]

Hailing from Japan, this feathery, delicate salad green can be found in farmer's markets and specialty produce markets from spring through summer. It's often found in MESCLUN, a special salad-green mix. Choose mizuna by its crisp, green leaves, avoiding any wilted or browning specimens. Refrigerate in a plastic bag for up to 5 days. Wash and thoroughly dry just before using.

Here is a great recipe for Napa Cabbage Salad

Balsamic Roasted Red Potatoes

Ingredients

• 2 tablespoons olive or canola oil
• 2 pounds small red potatoes, quartered
• 1 tablespoon finely chopped green onion
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

This was very good. I added the vinegar in at the end and cooked for 5 more minutes. Todd suggested that it would have been even better with mushrooms and carrots... I think we will try that next time!