What will be in your co-op bins this week! 2/28

Happy 1st Birthday To Nathan!!

25 bin

15 bin

 Extra:
1. Local Eggs $3.50  -- in refrigerator
    Organic Eggs $3.00  -- in refrigerator

2. Local RAW Honey 2lb jars $12
3.    Made in Nature Gluten Free Raisins $4.50
4. Local pork,  See attached document for prices.
5. Andrew and Everett Salted Butter  $3.50 --in refrigerator
6. Himalayan Salt Soak or Cook (on table) 16oz bags for $20 or 2 for $30 and  8oz bags for $10 
7.  Bell and Evans Gluten Free Chicken Nuggets $5.60 -- in the freezer

Now for what will be in your co-op bins this week!
Choice: cilantro OR  dill OR  chives -- local, organic
Squash, Zucchini, Organic
Choice: Carrots, 1 lb Bag, OR Red  Peppers, both organic
Lettuce,  Florida, Organic
**Bonus** Navel Oranges, Organic
Avacado Organic
Fuji Apples Organic
Mangos, Kent, Organic
Pears, DAnjou,  Organic

$25 Only
Broccolini,  Organic

Kiwifruit, Organic

dill drying

Drying Dill

Traditional Method

EQUIPMENT REQUIRED:
Garden or Kitchen shears
Basket or other container suitable for Dill sprigs
Salad Spinner or two clean kitchen towels
Rubber Bands
Clothes Drying Rack, Dry attic or porch
Small Brown Paper Bags (optional)
METHOD:
1. Gather your Dill harvest in the morning hours after the sun has dried away the dew of the night.
2. Gather the sprigs into loose bundles and secure the stems with rubber bands to assure that the bundles stay together as they dry.
3. If using brown paper bags, cover each bundle with the bags that have slits cut into the sides to allow for adequate air flow around the herbs. The paper bags keep dust off of the Dill as it dries and the sunlight from bleaching out the color. Care must be taken to make sure that enough air flows through the bag to keep the Dill from molding. Check occasionally to make sure, and, if need be either cut more holes in the bags or remove them. Sometimes the moisture builds up inside the bag, especially if the sun hits it, allowing fungus and mildew to form.
4. Hang upside down in a warm, dry place such as an attic or porch until the leaves are brittle to the touch, approximately 2 weeks.
5. Gather the dried bundles and place on a sheet of wax paper.
6. Crumble the dried leaves and separate out all of the tough stems onto the wax paper.
7. Store in an air tight container in the pantry for use in cooking.
STORAGE:
These air tight jars can be stored in a dry, dark place such as your pantry or cupboard, or even your freezer, with proper care.
USES:
Dried Dill can be used in sauces, gravies, dressings and all other recipes that require fresh Dill. Due to the loss of flavor when dried, I usually use 1 1/2 times as much dried as fresh.
DRIED SEEDS: Clip the seed heads from the mature dill plant as soon as you notice that the flower heads starting to set seeds. Seeds usually mature rather quickly, so act soon. Gather the clipped seed heads into loose bundles and secure with a rubber band. Cover the seed pod bundles with paper bags and hang to dry. The seed should separate from the seed heads within a few weeks. Shake the dried pod bags to loosen any other seeds and pour into a small spice container for future use.

Oven Drying Method

Dill can be dried in the oven at the lowest temperature, or, if you have a gas stove with a pilot light, spread out on cookie sheets lined with parchment paper in a single layer.
Special Note: If using cookie sheets to dry the herbs, place the herbs to be dried on parchment paper to avoid direct contact with the metal trays. Metal contact darkens the color of the herb being dried, causing the Basil to loose its bright green color.
EQUIPMENT REQUIRED:
Salad Spinner or two clean kitchen towels
Kitchen shears or good chopping knife
Chopping board or block
Parchment Paper
Cookie Sheet
Oven
1. Wash and gently spin dry the fresh Dill sprigs.
2. Pick out the discolored leaves and woody stems.
3. Preheat your oven to lowest temperature setting.
4. Chop or clip herbs into 1/4" pieces or so onto parchment lined cookie sheet.
5. Place in oven on top rack for 2 to 4 hours or until Dill crumbles easily between your fingers. Drying times may vary according climate conditions and relative humidity.
6. Gather up the parchment paper into a funnel and place smallest end over the mouth of a clean, completely dry jar and seal tightly.
STORAGE: Place jar in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.