What is in the Co-Op bins this week 2/2/2012

Pre-Order:
1.Organic, brown eggs $3.50  --
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-- New scents arrived last week!!
6. Organic Blueberries $2.50
7. Organic Strawberries 8.8oz $4.50  --limited supply
8. Frozen Murray's Chickens $10.00
9. Fresh Organic Coffee $8.00

Now for what will be in your co-op bins this week...
Choice: kale OR lettuce OR chard Local, Organic (awaiting confirmation) --in cooler
Roma Tomatoes Organic
Jumbo Yellow Onions Organic
Florida Celery  Hearts, Organic
Blueberries Organic
Banana , Organic
Limes,  Organic
Oranges,  Organic

$25 Only...
Florida Strawberries,  Organic
Orange Cauliflower, Organic

Some interesting information about the orange cauliflower:

The Story Behind Orange Cauliflower

Roasted Orange Cauliflower Recipe

Ingredients

• 1 organic orange cauliflower (cut into florets)
• 3 garlic cloves minced
• Juice from one whole lemon
• Pinch of cumin
• Olive oil
• Sea salt
• Pepper
• Small handful of Italian parsley (Roughly chopped)

Directions

1. Preheat oven to 400 degrees
2. Spread out florets in a large cake platter lined with foil
3. Sprinkle minced garlic over florets
4. Sprinkle a pinch of cumin over florets
5. Squeeze the juice from one lemon, evenly coating florets
6. Generously drizzle olive oil over florets
7. Generously sprinkle sea salt over florets (about one teaspoon)
8. Sprinkle with pepper
9. Bake for 45 minutes or until tender and browned on top
10. Top it off with roughly chopped Italian parsley

Cilantro-Lime Dressing

Ingredients

• 1 jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup lime juice
• 1/3 cup honey
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 cup packed cilantro leaves
• 1/2 cup extra-virgin olive oil

Directions

1. Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.