What will be in your co-op bins this week! 5/31

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. Local, free range Pork -- price sheet attached--
7. Franny's Organic Green Raisins $4.50
8. Organic Strawberries $3.50

Blueberries are $3.00 a clamshell. If anyone is interested I will order a case (or two) of them.

Now for what will be in your co-op bins this week!!
Choice: Red Russian Kale, OR , Green Leaf Lettuce,both Organic
Cucumbers Organic
Red Beets Organic
Corn, Organic
Choice: watermelon organic OR  pineapple conventional (both local from Inyoni)
Lime Shot, Organic
Valencia Oranges, Florida, Organic
Choice: Cantaloupe, OR Ataulfo Mangos, both Organic

$25 Only
Sugar Snap Peas,  Organic
Strawberries, Organic

If anyone is interested in the extra items let me know.
Have a great week and see everyone Thursday!

Super Easy Kale With Pecans Recipe

Serves 1-3 people. 10 minutes.
Ingredients:

• 1 bunch kale or chard
• 1/4 cup chopped pecans or pistachios
• Extra virgin olive oil
• 1 garlic clove, minced
• Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.
Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using Tuscan or red Russian kale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.
Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.
Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.
Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well.  Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.
Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).
Serve immediately.

Red Russian Kale and Red Onion Savory Breakfast Squares
(Makes 6 servings, Recipe adapted from Regina Schrambling's Collard Squares.)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.