We, at the Co-0p, love to pass on any savings we get on to our customers. And this week there are quite a few new products and great deals we are excited to share within our Produce Department!
Our produce department has just added some scrumptious organic winter squash for the phenomenal price of only $1.29/lb. They include: Acorn, Buttercup, Butternut, Delicata, Red Kuri, Spaghetti and even Pumpkin Pie!
Why not try them all? They are easy to fix: just cut them in half, scoop out the seeds, lay them cut side down and bake at 400 degrees until soft. Mash with butter, salt and pepper.
Or maybe you need an idea for dinner on a chilly fall evening or an easy yet elegant starter for your Thanksgiving meal? Try Tricia’s grandma’s famous Spiced Pumpkin Soup recipe for a delightful new twist on a comfort food favorite! You can use either a fresh pumpkin pie gourd or take advantage of our great deal on canned pumpkin — 15 oz. Farmer’s Market Organic Pumpkin for just $1.99 each!
Spiced Pumpkin Soup
2 ½ c. organic pumpkin (canned or fresh pureed pumpkin pie gourd)
¼ c. butter
½ c. chopped onion
¼ tsp. ground ginger
¼ tsp. ground nutmeg
3 ½ c. chicken broth
1 c. half and half
Salt and pepper to taste
Melt butter in a large saucepan. Cook onion til transparent. Add spices and broth and bring to a boil. Whisk in pumpkin and half and half, heating the soup until warm but not boiling. Serve hot garnished with croutons or cold garnished with sour cream. Makes 2 quarts.
Another new arrival is our Pomegranates; the tangy, sweet crunchy seeds are a super-food packed with antioxidants and vitamin C.! These plump and delicious fruits are literally the size of a softball and are only $2.99 each!
If you have not used fresh pomegranate before, never fear, we have instructional books to show the correct procedures from cutting to preparing dishes!
Try them as a cereal topper, tasty addition to fruit salad or in the following mouthwatering recipe!
Pomegranate and Banana Salad
2 medium pomegranates, seeded , chilled
1 tablespoon brown sugar
2 limes (or ¼ cup freshly squeezed lime juice)
Mix together the juice of the limes and the tablespoon of brown sugar. Adjust sweet and sour to taste. Mound the pomegranate arils in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.
We also have Local Organic Sweet Potatoes, it’s nearly impossible to find these down home favorites any fresher and for only $0.99/lb!
With the fast approaching holidays, it is a guarantee that they will find a spot on your dinner table.
Need a trick to get the kids to eat or just tired of the same ol’ way of preparing these spuds? Give this recipe for Parmesan-Coated Sweet Potato Fries by Whole Living a try!
Parmesan-Coated Sweet Potato Fries
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don’t worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.