Fresh Flyer 10.11.17

Owner Bonus Buys 

Owner Price

Regular Price

Local, Org, & Certified Naturally Grown Bell Peppers
Green Bells$3.99/lb$4.99/lb
Red, Yellow, & Orange Bells$4.99/lb$7.99/lb

Fresh Co+op Deals

Jack-O-Lanterns$6.66/eayou save $1.00/ea
Local Pears$2.39/lbyou save $0.60/lb
Organic Pomegranate2 for $5.00you save $1.98 on 2
Honeycrisp Bag Apples$8.99/eayou save $2.00/ea
Honeycrisp Bulk Apples$2.99/lbyou save $1.00/lb
Local Organic Sweet Potatoes$2.39/lbyou save $0.60/lb

Fresh Co+op Basics

Organic Ginger$3.99/lb
Organic 5lb Carrot Bags$4.99/ea
Organic Bulk Carrots$0.99/lb
Organic Bananas$0.99/lb

Featured Recipe: Alfredo Spaghetti Squash Pasta

Ingredients:
1 spaghetti squash
3 green onions, diced
1 cup shiitake mushrooms, sliced
1 pint cherry tomatoes, halved
2 cloves garlic, minced
1 tbsp oregano, chopped
4 tbsp butter
4 tbsp all purpose flour
2 cups milk
1 tsp powdered chicken or veggie stock
1 tbsp Braggs liquid amino acids
freshly ground black pepper
4oz Parmesan cheese, grated or shredded
olive oil

Directions:
Pre-heat oven to 375. Cut spaghetti squash in half lengthwise, scrape out seeds. Place in baking dish with 1” water and bake until you can easily pierce it with a fork, about 25 minutes. In stove pan, sauté green onions, shiitakes, and cherry tomatoes until tender, then add oregano sauté for 2-5 more minutes. In a stove pot over medium heat, melt butter and slowly whisk in flour continuously until flour turns light brown. Slowly add milk while whisking and add chicken or veggie stock powder and Braggs. Add parmesan cheese. Bring sauce to a boil, then lower to simmer and whisk until sauce has thickened. Scoop out the inside meat of the spaghetti squash, mix with veggie sauté, top with alfredo sauce and freshly ground black pepper. This week you can enjoy this recipe with green onions from New South Coop, shiitakes from Sweden Creek, cherry tomatoes from Dripping Springs, and oregano from Sycamore Bend.

Small, Local, Co-op Produce

Here’s what we have locally grown available this week from our P6 farms!  And ALL of our produce is Certified Organic and Certified Naturally Grown!  This week’s total for produce and plants is 129 items from 15 local p6 farms!

Persimmons
Chestnuts
Pears
Figs
Bok Choi
Watermelon
Sun Gold & Cherry Tomatoes
Green & Red Kale
Green & Red Mustard Greens
Bulk Spring Mix & Bulk Spinach
Globe & Oriental Eggplant
Cucumbers
Yellow, Zucchini, Scallop, Mixed, and Patty Pan Summer Squash
Buttercup Winter Squashes
Green Beans
Rainbow & Green Chard
Beet Bunches
Daikon Radishes
Sweet BabyTurnip Bunches
Elephant Garlic
Ginger
Radish Bunches
8oz Arugula Bags
5oz Arugula, Mild Greens, Tat Soi, Baby Romaine, Kale, & Fall Mix Clamshell Greens
Tarragon, Thyme, Dill, Lavender, Mint, Peppermint, Lemongrass, Sage, Rosemary, Coriander, Thyme Fresh, Thai Basil, Lemon Balm, Oregano, Chives & Marjoram Fresh Herb Clamshells
Lemongrass Bunches
Bulk Mint
Cilantro Bunches
Pecans
Red & Orange Sweet Potatoes
Kohlrabi Bunches
Green & Red Okra
Green, Red, Purple, Yellow, & Orange Bell Peppers
Jalapeño, Poblano, Serrano, Habanero, Anaheim, Hot Cherry, Cayenne, Fresno, Thai, Shishito, Fatali, & Hot Wax Hot Peppers
Cubanelle, Carmen, & Banana Sweet Peppers
Premium, Baby, & Large Shiitakes
Medium & Large Flower Bouquets
Potted Succulents
Perineal Flowering Plants
Fig Trees
Strawberry Starts
Fall Plant Starts
Hanging Flowering Baskets
Ozark Tonic, Ozark Super Hot Tonic & Ozark Hemptonic Salad Dressing
Grown for us by: Sycamore Bend, Sweden Creek, Lightner Farm, Ozark Herbal Creations, Dry Creek Refuge, Rocky Comfort Natural Farm, New South Coop, DH Farm, Ozark Alternatives, Plants Alive, Peace Farms, Plentygood Farm, Dripping Springs Garden, Goli Godarzi & Bogody Arias

~Josh, Assistant Produce Manager

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