What will be in your co-op bins this week! 12/19

Remember our next pick is Monday 12/23 after 2:00

Pre-Order ONLY!!  -- by Tuesday night

Goat's Milk: $12 gallon     $7 half gallon     $4 quart

Regular Pre-Orders:

Organic blueberries 3.00 each

Organic Eggs 3.00

Local Eggs 3.50

Murray's Whole chickens 3.5-4 lbs -- $10.50

Andrew and Everett Gluten Free Butter $3.50

Bell and Evans Gluten Free Chicken Tenders $6.00

Fresh pork in the freezer all items are priced.

Naples Raw honey 12.00

Now for what will be in your co-op bins this week!

Choice:  kale OR asian spinach, OR lettuce Local, Organic

Zucchini Organic

Garlic, White, Organic

Yams, Garnet, Medium, 40 lb , Organic

Pink Lady Apple Organic

Italian Kiwifruit, Organic

Clementine Oranges Organic

Lemon Shot, Organic

$25 Only...

Blueberries Organic

Carnival Acorn Squash  Organic

Classic Baked Acorn Squash

INGREDIENTS

• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt

METHOD

1 Preheat oven to 400°F.

 

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

 

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Mom's Zucchini Bread

Ingredients 

Original recipe makes 2 loaves

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.