What will be in your co-op bins this week! 12/5

For Christmas and New Year Deliveries we will pick up on Monday 12/23 and Monday 12/30 and NOT pick up on 12/26 and 1/2...

 if you need those dates off or need extra bins please let me know!!

 These will be late pick ups, so please plan on picking up after 2:00!

Pre-Order ONLY!!  -- by Tuesday night

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

Regular Pre-Orders:

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.

Now for what will be in your bins this week...

Leeks,Organic

Choice: Acorn Squash, OR Celery, both organic

Choice: Butter Lettuce, Kale, OR Poultry Blend Herbs All Organic

Squash, Zucchini, Organic

Apples, Pink Lady, Organic

Pears, Organic

Banana,  Organic

Ginger, Yellow, Organic

$25 Only...

Mushrooms, Silver Dollar,x10 oz Package, Organic

Honeydew Melons Organic

I still had my butternut squash from last week and together with the leeks I made this fantastic soup. We enjoyed it with bacon grilled cheese sandwiches.. yum!!

Butternut Squash and Leek Soup

1. 4 1/2 pounds butternut squash, halved lengthwise
2. 5 tablespoons unsalted butter
3. 4 large leeks, white and tender green parts, coarsely chopped
4. 7 fresh thyme sprigs or 1 teaspoon dried
5. 5 cups chicken stock or unsalted canned broth
6. 1 1/4 teaspoons salt
7. 1/2 teaspoon freshly ground pepper
8. 1/2 cup sour cream
9. About 3 tablespoons chopped chives
10. 8 slices of bacon,

1. Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
2. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
3. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
4. To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.