The Co-op Share - Week 30
This Week In Your Share
  • 2 Organic Poblano peppers - Graber Family Produce, Waterloo, NY
  • 1 Organic Brussels Sprouts - Hepsworth Farms, Hudson Valley, NY
  • 1 Organic Celeraic  (Celery Root) - Kent Family Growers, Waterloo, NY
  • 1 Organic Spaghetti Squash - Reeves Farm, Baldwinsville, NY
  • 1 Organic Parsley - Pederson Farms, Seneca Castle, NY
  • 1 Organic Butternut Squash - Stick and Stone Farm, Trumansburg, NY
  • 1 Organic Collard Greens - Stick and Stone Farm, Trumansburg, NY
  • 2 Organic Watermelon Radishes - Juniper Hill Farms, Wadhams, NY
  • 3 Gold Delicious Apples - Lagoner Farms, Williamson, NY
  • 4 Organic Carrots - Juniper Hill Farms, Wadhams, NY
Featured Recipe

Brussels Sprouts with Pomegranate Glaze

Ingredients:
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • Pinch each of salt and black pepper
  • 2 tablespoons pomegranate juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons pomegranate seeds
Preparation

  1. Preheat the oven to 375ºF.

  2. Toss the Brussels sprouts with the oil, salt and pepper, place on a rimmed sheet pan and roast in the oven for 20 minutes. Remove the pan from oven and pour the pomegranate juice and vinegar over the Brussels sprouts, stirring well to coat. Return the pan to the oven for another 15 minutes, stirring the Brussels sprouts halfway through baking. Remove from the oven when the sprouts are tender and the pomegranate vinegar glaze has been absorbed.

  3. Toss with the pomegranate seeds and serve warm.
Recipe  Online
Your Co-op Share Supports: 
Frosty Morning Farms in Truxton, NY
Frosty Morning Farms  Online

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