What will be in the co-op bins this wek! 5/24

Extra:
1.Organic eggs $3.50 
2. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00  
3. Sweeney's Certified Organic Soaps --check out their website here  --new scents and accessories added!
4. Organic Coffee $8/pound
5. Fresh Local Honey Quarts $9
6. Roots Roasted Garlic Hummus $3.50
7. Franny's Organic Green Raisins $4.50
8. Organic Blueberries $3.00


Now for what will be in your co-op bins this week...
Romaine Hearts, Organic  --in cooler
Scallions,  Organic
Carrots, Organic  --before you say "Oh no not carrots!!" check out the recipes below...
Choice: Yellow Squash, Florida, OR  Purple Sweet Potato, Local, Organic --in bins--
Blueberries,  Organic
Haas Avocados Organic
Banana, Organic
Choice: Black Plums, OR Mangos, both Organic --in bins--

$25 Only...
Tomatoes , Organic
Donut Peaches, Organic

Easy Morning Glory Muffins

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Carrot & Orange Cake

3 cup carrot, finely grated
2 cups pecans, ground in a food processor
¼ cup raisins, roughly chopped
1 teaspoon nutmeg
1½ teaspoon mixed spice*
Date paste**
½ teaspoon salt
½ teaspoon orange zest
½ cup desiccated coconut

*Mixed spice is a blend of cinnamon, coriander seed, caraway,
nutmeg, ginger and cloves. If you’re in the US you can use
pumpkin pie spice.

**Make the date paste by grinding 1 cup soft dates and ½ cup
orange juice in a food processor until smooth.

Thoroughly mix all ingredients together in a large bowl.

Shape into individual cakes or press into one large cake,
ready to be cut at the end.

Place on a dehydrator sheet and dehydrate at 115˚F for
8 –12 hours. If you don’t have a dehydrator you can simply place
the cake into the fridge to set.

FOR THE FROSTING

1½ cup cashews
½ cup water
2 tablespoons coconut nectar or honey
3 tablespoons coconut oil
1 tablespoon vanilla
¼ teaspoon salt

Blend all ingredients in a high speed blender until smooth.

Place in fridge to achieve a thicker consistency and spread
on cake when you’re ready to serve.

Garnish cake with nutmeg.