A: Because his celery wasn’t high enough!

If you ordered last week: pick-up is this Wednesday starting at 2:30PM in the Community Room.

This Wednesday, February 8th at 9PM is the deadline to order your veggies for next week at

http://traviscoop.org/place-your-order/

If you have any trouble ordering, email the Travis Co-op at ccicack@gmail.com with your order by Thursday morning and we can handle payment later this week. Thank you!

Here’s what you can expect in tomorrow’s shares:

2/8 Fruit Shares
Apples, Gala
Bananas
Grapefruit
Kiwi
Oranges, Juicing
Pears, bosc

2/8 Mixed Shares 
Apples, Fuji
Avocados
Carrots, Baby
Celery
Lemons
Onions, Yellow
Potatoes, Red
Arugula
Carrots
Dill
Lettuce, Salad Mix
Mushrooms, White Button (med)
Radish
Spinach

*locally grown

Members: Please remember to return our NEW cotton canvas totes and any extra totes you can spare to the Travis Co-op as soon as possible for the Members who will be picking up their shares this week. THANK YOU!!

Helpful Links to preparing and growing fresh food for your family:

Skip the cereal, feed your kids a healthier breakfast

How to make Homemade Bread

Ideas to Get Kids off the Chicken Nugget Track

Classic Stuffed Mushrooms Recipe

You can use either cremini or regular button mushrooms. The recipe can easily be scaled up – doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don’t cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.

Ingredients

• 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
• 1 Tbsp butter
• 2 small shallots, minced, about 2 Tbsp
• 1 large garlic clove, minced
• 2 Tbsp chopped walnuts
• Salt
• 2 Tbsp chopped parsley
• 1 teaspoon herbes de Provence or dried thyme
• 2 Tbsp breadcrumbs
• 2 Tbsp sherry or chicken stock
• 2 Tbsp olive oil
• 2 Tbsp grated parmesan cheese

Method

1 Preheat oven to 375°F.

2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

 

3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Yield: Serves 4-6 as an appetizer.
Source: Simply Recipes

PS Garden Volunteer Day is THIS Saturday,February 11th from 8am to 11am  (rain date Feb. 12th), come out with the kids and enjoy your school garden!!

Travis Co-op News

Q: How did the farmer fix his jeans ?
A: With a cabbage patch!

Our farmers were blessed with at least 4 inches of rain yesterday and we have plenty of local goodies to offer you! For those who ordered for pick-up this week we are available from 12:30PM to 2PM tomorrow. If you need to pick-up your veggies after 2PM please call or email me and make arrangements as I will gladly get your groceries to you.

If you have the time tomorrow before or after early dismissal, check out Central City Co-op and see where your veggies are coming from at 2515 Waugh in the Grace Lutheran Church from 9AM-6PM. They have an excellent selection of affordable local meats, coffee, dry goods, and local fruits and veggies.

This Wednesday, January 11th at 9PM is the deadline to order your veggies for next week at

http://traviscoop.org/place-your-order/. 

Here’s what you can expect in tomorrow’s shares:

Fruit Shares

Apples, Cameo

Apples, Fuji

Bananas

Kiwi

Lemons

Oranges, Valencia

Lcoal Pears, D’Anjou

Mixed Shares  

 Apples, Granny Smith

 Local Beets

 Carrots, 5# bags

 Carrots, Baby

 Local Chopped Lettuce Mix

 Crimini Mushrooms

 Local Greens, Collard

 Local Greens, Winter Mix BAG

 Local Kale, Varieties

 Onions, Red

 Potatoes, Russet

 Local Satsuma

 Spinach

 Local Turnips

AWESOME NEWS:

A big thanks goes out to the Garden Program for generously providing the Travis Co-op with stellar cotton canvas bags that all of our Members will have the pleasure of re-using! Members: Please take home the bag with your name tag on it and return it to the Travis Co-op as soon as possible for the Members who will be picking up their shares the following week.
THANK YOU!!

Helpful Links to preparing and growing fresh food for your family:

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman

‘Food Matters’ You are What You Eat the MOVIE

Superfoods: The Food and Medicine of the Future by David Wolfe

Urban Harvest Fruit Tree Sale coming up this SATURDAY January 14, 2012!!

Purée of Turnip Soup Recipe

The turnip can be overlooked and underrated. If you’re not already a fan of this humble root vegetable, this classic purée of turnip soup might surprise you.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 lb white turnips (about 4 medium turnips)
• 1 medium Russet (or other starchy) potato
• 2 Tbsp unsalted butter
• 1 medium onion, peeled and roughly chopped
• 1 clove garlic, peeled and crushed
• ½ cup dry white wine
• 1 qt vegetable broth or stock
• Kosher salt, to taste
• Ground white pepper, to taste

Preparation:

1. Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

1. Peel the potato and cut it into pieces about the same size as the turnips.

1. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

1. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

1. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

1. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.

1. Remove from heat and purée in a blender, working in batches if necessary.

   Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

1. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

1. Season to taste with Kosher salt and white pepper.

1. Garnish with a toasted crouton and serve right away.

Makes about 1½ quarts (6 8-oz. servings) of soup.

Optional:

• Stir ¼ cup hot cream into the soup just before serving.

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.

Source: http://culinaryarts.about.com/od/pureeacutedsoups/r/turnippuree.htm

If you have any questions, please feel free to contact me.

Thank you and we’ll see you Wednesday!

Christina Cicack

Travis Co-op Organizer

c 832-922-9755

ccicack@gmail.com

http://traviscoop.org

Start an Organic Habit and Buy Local!

• If you ordered a share with Travis Co-op PLEASE don’t forget to pick it up this Wednesday, Dec 14 in the Community Room between 2:30PM and 6PM! All orders not pick up will go to a family in need.

• We are taking orders for pick-up Wednesday, January 4th. The deadline to order is Wednesday, December 28th at 9PM. Place your orders here: http://traviscoop.org/place-your-order/

• Travis Co-op will not be delivering Wednesday, December 21st or December 28th due to the Winter Holiday. You can place your orders at http://www.centralcityco-op.com/produce.html (Deadline Sunday 6pm before pick-up) or place your order at Central City Co-op located at 2515 Waugh. They are open 9AM-6PM on Wednesdays! Go check them out!

• We are also offering Free Range Eggs from a local supplier for only $5. They are very delicious and you can see and taste the difference from our eggs and grocery bought eggs. You must pre-order this item, add them at checkout.

• If you ordered a share with Travis Co-op PLEASE don’t forget to pick it up tomorrow in the Community Room between 2:30PM and 6PM!
  

• We are taking orders for pick-up next Wednesday, December 7th. The deadline to order is this Wednesday, November 30th at 9PM. Place your orders here: http://traviscoop.org/place-your-order/

• We are offering the Travis Garden Bonus which can be added to your weekly share for only $3 and can be paid in cash. Currently, the Travis Garden is abundant in basil, eggplant, and lettuce and we pick it the day you pick up your share! All proceeds go to support the Travis Garden.

• We are also offering Free Range Eggs from a local supplier for only $5. They are very delicious and you can see and taste the difference from our eggs and grocery bought eggs. You must pre-order this item.