Don't want to can your peaches? Freeze them- Whole!

I recently learned on a favorite website that I follow, that you can freeze whole peaches. When you pull them out of the freezer, the skin peels right off and, when thawed, you can cut them up and eat them just like opening a can of peaches- only all of the nutrients are preserved! Couldn't get any easier!

Check out Laura's website to read the whole article and let us all know about your experience if you try it!

http://heavenlyhomemakers.com/you-can-freeze-a-whole-peach

New members - Welcome!

For voting purposes you'll need to know which week you are so it goes as follows:

If you are every other week starting:
June 11th = Week #1
June 18th = Week #2
June 25th = Week #1

If you are every week you can vote on both week 1 and week 2.

You'll want to change your vote each time.  I order on Monday, so make sure to vote by Sunday evening.

Again, welcome to our produce coop

Produce for February 5th

Fuji apples, Gala apples, Bananas, Green Beans, Strawberries, Grape tomatoes, Carrots, Broccoli, Cucumbers, Lemon, Grapefruit, Sliced Mushrooms, Red Peppers

Tortilla Soup Bar

Soup Base:

Lg Campbells tomato juice - 2 quarts
1 quart water
Chicken bullion - enough for 2 quarts liquid
2-4 Tbl Chili Powder
1/8 cup sugar

Boil til reduced by half.  Pour over toppings of choice

Pick and choose your favorite toppings, put into your bowl and cover with Hot soup base. Enjoy!

Suggested toppings:
Onions
Green onions
tomatoes
avocado
corn
cilantro
black beans
chicken
cheese
red peppers
green peppers


Fry sliced up corn tortillas to add to the soup.  Sour cream to top if desired

Cranberry Sauce

Mango Salsa

INGREDIENTS
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a
Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
METHOD
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa
ends up being a little too hot or acidic for your taste, you can temper it by adding some
diced avocado.
From Simply Recipes http://simplyrecipes.com

Grilled Garlic Artichokes

Grilled Garlic Artichokes

Rated: Submitted By: rosiella Photo By: Cups N' Cake Prep Time: 5 Minutes Cook Time: 30 Minutes Ready In: 35 Minutes Servings: 4

"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes."

INGREDIENTS:

2 large artichokes 1 lemon, quartered 3/4 cup olive oil

4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2.	Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3.	Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4.	Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Don't forget to remove the choke!! 

If you aren't that familiar with artichokes then the choke is the fuzzy/furry looking think that you will see after you cut it in half. You could look it up online for more details but its pretty simple, and an important step. 

Thanks again to Cinthia Irvine for sharing this yummy recipe.