What is in the Co-Op bins this week 2/16/2012

Reminder!!!
 There will be no Pick-Up on March 8th!!
I will be a little busy bringing a new life into this world.
But no worries all will resume the following Thursday (3/15) with a new little face to introduce to everyone!!

Extra:
1.Organic, brown eggs $3.50  -- Local Eggs $3.50 dozen
2. Really Raw Honey $6.00 or 2/$11.00
3. Franny's Organic Green Raisins $4.00  -- fresh batch!!
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 Raspberries $3.50  -- very limited supply!! -- but if there is a demand I can order another case!

Now for what will be in your co-op bins this week!
Again lots of choices so come prepared!!

Choice: lettuce OR  Swiss chard OR spinach Local, Organic
Green  Onions , Organic
Celery, from Florida Organic
Russet Potatoes, Organic
Choice: Lemon OR Lime Juice Shot, Organic
Choice: Banana, OR Florida Pineapple Oranges, both Organic
Tomatoes, Roma , Organic
Pink Lady Apples, Organic

$25 Only
Raspberries Organic
Florida Eggplant,  Organic

Grilled Eggplant & Tomato Stacks

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
• 1/2 teaspoon coarse salt, divided
• 6 teaspoons prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Roasted Vegetable & Feta Sandwiches

Ingredients

• 1 medium eggplant, (about 1 pound)
• 1 tablespoon extra-virgin olive oil, divided
• 1 7-ounce jar roasted red peppers, rinsed and chopped
• Salt & freshly ground pepper, to taste
• 4 ounces feta cheese
• 2 teaspoons lemon juice
• 1 teaspoon dried oregano
• Pinch of crushed red pepper
• 1 round loaf whole-wheat country bread, (about 9 inches across)

Preparation

1. Preheat a grill or the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack (see Tip). Brush 1/2 tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.
2. Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with pepper.
3. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.

Tips & Notes

• Make Ahead Tip: Store well wrapped in the refrigerator or a cooler with a cold pack for up to 8 hours.

• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)