Fresh Flyer 7.18.17
Owner Bonus Buys  Owner Price Regular Price
Organic Local Basil $12.99/lb $16.99/lb
Fresh Co+op Deals
Organic Pluots $1.69/lb you save $3.30/lb
Organic Apricots $2.99/lb you save $3.00/lb
Organic Cherries $4.99/lb you save $4.00/lb
Organic Watermelon $0.59/lb you save $1.00/lb
Organic Green and Red Grapes $2.99/lb you save $3.00/lb
Organic Strawberries $2.99/ea you save $3.00/ea
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: Barry’s Butternut & Arugula Pesto

2 cups basil
2 cups arugula
1 cup steamed butternut squash
1 cup Parmesan cheese
1 ½ cups olive oil
½ cup walnuts
15 cloves garlic
Juice of one lemon

Time: 1 hour
Difficulty: Easy
Yield: 4 cups
Prep: 45 minutes or more depending on squash size

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise & scoop seeds to save or discard. Place cut side down onto baking sheet and into cookie sheet pour 1 cup water for steam. It will dry as you cook so keep adding water as you need it. Place into oven & bake at 350 for 30-45 minutes depending on size of squash. While your squash is cooking you can prepare the rest of your pesto.
3. Grab your favorite food processor or blender & to it add your 4 cups of basil & arugula, 15 cloves of garlic & ½ cup walnuts. Pulse until coarsely ground. Add remaining oil & juice from one lemon. Blend until smooth. Keep refrigerated until squash is cooked and cooled.
4. Once squash is cooked & cooled scoop one cup of steamed squash and add it to your blender with the pesto mixture along with 1 cup Parmesan cheese. Pulse to mix & add salt and pepper to taste.

This pesto can be served a variety of ways and added to nearly any dish. Store in an airtight container topped with olive oil to maintain freshness or freeze to enjoy throughout the season!

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 95 items from 15 local P6 farms!

Slicer, Heirloom, Tomatillos, Roma, & Cherry Tomatoes
Bulk Red, Yellow, & White Onions
Bag Red, Yellow & White Onions
Bulk Spring Candy Onions
Patty pan Squash
New Purple, Red, Yellow, Purple & Fingerling Potatoes
Eggplant, Globe & Oriental
Japanese Cucumbers
Picklin’ Cucumbers
English Cucumbers
Yellow Squash
Green Cabbage
Green Beans, Dragon & Filet
Red Radish Bunches
Daikon Radishes
Red Beet Bunches
Bulk Red & Chioggia Beets
Sweet White Turnip Bunches
Bulk White Turnips
Elephant Garlic
Green Onions
Green & Red Kale
Orange Carrot Bunches
Bulk Carrots
5oz & 8oz Kale Bags
8oz Chard Bags
Bulk Spring Mix
Tarragon, Thyme, Dill, Lavender, Mint, Lemongrass, Sage, Rosemary, Coriander, Thyme Fresh Herb Clamshells
Sweet Potatoes
Peppers, Jalapeno, Poblano, Green Bell, Red Bell, Hot Wax & Sweet Banana
Premium, Baby, and Large Size Shiitakes
Regular and Large Flower Bouquets
Potted Succulents
Perennial Flowering Plants
Ozark Tonic, Ozark Super Hot Tonic & Ozark Hemp tonic Salad Dressing

Grown for us by: Sycamore Bend, Sweden Creek, Lightner Farm, Ozark Herbal Creations, Pebbles Farm, Nokose Farms, Dry Creek Refuge, Three Springs Farm, New South Coop, DH Farm, Honeysuckle Garden, Ozark Alternatives, Harmony Garden, Plants Alive, Funny Farm, & Dripping Springs Garden.

~Pauline, Fresh Foods Manager