It has been an unusually busy week, so I spaced on the picture of the produce...sorry!!
Extra:
1.Organic eggs $3.50
2. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00 --1 left--
3. Sweeney's Certified Organic Soaps --check out their website
here --new scents added this weekend!
4. Organic Coffee $8/pound
5. Fresh Local Honey Quarts $9
6. Roots Original AND Roasted Garlic Hummus $3.50 (the price went up, but still totally worth it!!)
7. Organic Raspberries $4.00
**Strawberries are $4.00 a pound if anyone is interested in getting some I will order a case**
Now for what will be in your co-op bins this week...
Potatoes, Russet, Organic
Choice: Swiss Chard OR Bok choy Local, Organic --in cooler--
Cucumbers, Organic
Choice: radish OR zucchini OR parsley Local, Organic --in bins--
Pink Lady Apples, Organic
Banana, Organic
Lemons, Organic
Nectarines, Organic
$25 Only...Raspberries organic
Globe Artichokes, Organic --recipe below--
Serve warm on its own, or alongside roasted meats or fish.
Serves 2
- 90g dry breadcrumbs
- 1 handful grated Parmesan cheese
- 2 tablespoons assorted fresh chopped herbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 artichokes
To prepare your globe artichokes and follow steps one to three in
our preparation guide above. While still warm, press the leaves gently
back, leaving them attached, so that the artichoke resembled a flower.
Pull out the small white and purple centre leaves and scrape out the
choke (the fuzzy part) with a spoon. Preheat your oven to 190°C, 375°F,
gas mark 5. Mix the bread crumbs, Parmesan, herbs and oil and season to
taste with salt and pepper. Pack the breadcrumb mixture onto the
artichoke. Place on a baking dish and bake for 25 minutes or until
golden. To eat the artichokes, pull the leaves off and scrape the soft
base of the leaf off with your teeth. When you've finished the leaves,
eat the rest.
SERVES 2
INGREDIENTS
2 medium globe artichoke
1 lemon for the vinaigrette
4 tbsp red wine vinegar
2 heaped tbsp Dijon mustard
salt and freshly ground black pepper
10 tbsp olive oil
To begin with, cut off the stalks of the artichokes and remove any hard
outer leaves. Cut the lemon in half and rub the exposed flesh over each
artichoke.
Squeeze the remaining lemon juice into a pan of rapidly boiling, salted
water. Plunge the artichokes into the water and boil uncovered for 25 to
30 minutes, until the outer leaves are easily detached.
While the artichokes are
cooking,
make the vinaigrette. Combine the vinegar and mustard by placing them
in a small container that has a detachable sealed lid. Now carefully add
the salt and freshly ground pepper to your preferred taste.
Next, pour in the olive oil into the container before securing the lid,
then shake the mixture vigorously to make a thick dressing. Taste
check it first before adding any more mustard, vinegar or seasoning - this dressing will keep fresh in the fridge for several days.
Once the artichokes have finished cooking,
drain
off the water, then carefully – because they will be very hot - turn
the artichokes upside down and squeeze out most of the remaining water.
.
Using a sharp knife, remove the top half of the artichoke. Peel off the rest of the leaves and then remove the '
hairy' choke. Take out the
hearts carefully using a spoon, and serve immediately with the vinaigrette dressing. Enjoy!
Note. It
is worth keeping the leaves as they contain a delicious and succulent
base. Dip the base of the leave in the dressing then draw through your teeth to remove this tasty morsel.
