Food Co-op May

Pictured above is the Harvest Share $14: 1 5 lb. bag white potatoes, 2 cantaloupes, 1 bunch radishes, 6 apples, 4 artichokes, 3 zucchini, 1 bunch asparagus, 8 bananas, 1 carton Utah mushrooms, 1 loaf bread, 1 16 oz. pkg. rice

There was also the half share for $14 with the following: 1 2-lb. pkg. chicken thighs, 1 1-lb. pkg. lean ground beef, 1 cantaloupe, 1 bunch radishes, 5 apples, 3 zucchini, 1 bunch asparagus, 6 bananas, 1 carton Utah mushrooms, 1 loaf bread and 1 16 oz. pkg. rice

Don't forget the standard share for $23 included: 1 2-lb. pkg. chicken thighs, 1 2-lb. pkg. beef chuck roast, 1 2-lb. pkg. country style spare ribs, 11-lb. pkg. lean ground beef, 1 5-lb. bag white potatoes, 1 cantaloupe, 1 bunch radishes, 5 apples, 1 bunch asparagus, 3 zucchini, 6 bananas, 1 carton Utah mushrooms, 1 loaf bread and 1 16 oz. pkg. rice

Orders for the month of June are due by Friday June 12 with pickup on Saturday June 27th. For more information visit www.foodco-op.net. They will be offering honey from Idaho for June and they are also adding the farmer's market share again for June. They get their farmer's market share from East Farms-a local organic farm. The June share last year for 2008 contained lots of different greens, radishes, parsley and cilantro. See the post at: http://cookingandorscience.blogspot.com/2008/06/june-co-op-orders.html
Scroll down past the regular share to see the Farmer's market share.

Caramel Pecan Rolls

Caramel Pecan Rolls made from scratch. That's right, folks! No canned biscuits here! No frozen bread dough! No pre-made caramel topping in a little tin! Jessica made these little morsels this last week and they were scrumptious! Of the original 24 there were only four left by the time evening fell and she had made them in the afternoon.

Egg Drop Soup

I'm trying something new- posting pictures from a cell phone. So Jessica made egg drop soup and it turned out well. She substituted chives for the green onion which didn't hurt the soup one bit. It was still wonderful. Egg drop soup is fairly simple-at least her recipe seemed to be. It consisted of chicken broth (from bouillon), cornstarch, water, egg and green onion (or chives).

Berry Smoothie

For the latest cooking assignment, Jessica whipped up a batch of triple-berry smoothies with soy milk and tofu. They were yummy and I loved the added protein from soy. She just used a frozen berry blend of raspberries, blackberries and blueberries for the fruit. I think it also has a beautiful color.

Ham steak with 2 ingredient glaze

Jessica made a pan fried ham steak for dinner with a glaze of lime juice and brown sugar. Make a paste glaze of sugar and juice. Spread glaze on ham steak and marinate in fridge for a few hours. Then saute marinated steak with glaze in butter until browned and glaze has caramelized. It was quite yummy.

The ham came from a food co-op order awhile ago and we had just frozen it for later use.

Twice-Baked Potatoes

For another cooking assignment Jessica made twice-baked potatoes using a recipe from www.recipezaar.com. She chose Best Twice-Baked Potatoes from Loren Lou (thank you!) and you can find the recipe by clicking on this sentence.

We like our potatoes baked in the oven. Above Jessica slices off a thin piece from the top which we just discarded.

Next she uses a spoon to carefully scoop out the inside, starting in the middle and working out to the edges, being careful to try and leave the shell intact with some potato still giving the skin support. Click on a picture to see more detail on the shelled out potatoes in the pan.

Moving on, she beat together the ingredients for the filling and the above picture shows the addition of some of the cheese.

Once the filling is fairly smooth she put a generous dollop in each potato before filling them up completely. This helps to ensure equal amounts in each potato without overfilling some and underfilling others. (At least this is how we fill the potatoes at our house.)

And here we have the stuffed to overflowing potatoes topped with more cheese since we didn't have the cooked and crumbled bacon suggested by the recipe.

The finished potatoes-golden and delicious from the oven. The filling puffed and settled some during the baking so I am glad that she used all the filling even though it looked like it would be too much. These were really yummy and we enjoyed them.


Trivia question: What potato dishes do you make at your house? Mashed? Scalloped? Potato salad? Fries? Hash Browns? Funeral Potatoes? Soup? etc.....