September 2018
Homeplace & Community

The Co-op Pantry

September is a lovely month in Alabama; usually the temperatures have started to moderate. Fruit and veggies are still available to grow or buy: corn, tomatoes, squash, beans, okra, muscadines, cantaloupes and grapes, to name a few. There also may be some blackberries left, if you know where some bushes are. Green beans, onions, pears and pumpkins are getting pretty. The last of the summer squash have appeared.

Summer is ending and Autumn will be here by month’s end. There are many more things that come to mind when Autumn starts. It is a season of change that happens in between summer and winter. It is the season that is in between both where it isn’t too hot or cold and this is probably why most people enjoy this season.

It is time to start thinking about heartier foods for the autumn season. Our foods for October are: National Pumpkin Month, National Apple Month, National Applejack Month, National Caramel Month, National Cookbook Month, National Cookie Month, National Dessert Month, National Pasta Month, National Pickled Peppers Month, National Pizza Month, National Popcorn Poppin’ Month, National Pork Month, National Pretzel Month and National Seafood Month.

Last but certainly not least, among the many foods we celebrate, September is National Honey Month. I have included a couple of special recipes which contain honey.

I hope you enjoy preparing and eating these recipes!


4 boneless skinless chicken breasts (about 1 1/4 lbs.)
1 Tablespoon olive or vegetable oil
2 teaspoons chicken grill seasoning (your favorite)
1 Tablespoon packed brown sugar
½ teaspoon chipotle chili pepper powder
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon pepper

Heat gas or charcoal grill. Between pieces of waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush both sides of chicken with oil.

In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.

Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.

Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

Note from Mary: Easy and delicious.



2 Tablespoons olive oil
1½ lbs. pork tenderloin
Kosher salt and ground black pepper
8 slices bacon (recommend using regular, NOT thick sliced)
1 cup pomegranate juice, divided
1/4 cup honey
1/4 - 1/2 cup pomegranate seeds, for serving
Meat thermometer
Preheat the oven to 350°.

Set aside 2 T of the pomegranate juice. Combine the remaining pomegranate juice and honey in a small pot and bring to a boil over medium-high heat, stirring often. Reduce heat to medium and continue to cook, stirring occasionally, until the mixture is reduced by half, about 7-10 minutes. Remove from heat and allow the glaze to cool and thicken while you prepare the remaining ingredients.

Sprinkle the pork tenderloin with salt and pepper, to your preference. In a large ovenproof skillet, heat the oil over medium heat. Place the pork in the skillet and brown on all sides. Remove to a cutting board.

Use the 2 Tablespoons pomegranate juice to deglaze the pan, scraping up any brown bits on the bottom, then remove the pan from heat.

Wrap the bacon slices around the pork, overlapping them so the ends stay secure. Place the pork tenderloin back in the skillet. Pour the glaze over the pork, using a brush to make sure it's thoroughly covered. Place the pork in the oven and roast uncovered, brushing the pork with pan juices every 10 minutes. Roast for 25-30 minutes, or until a thermometer reads 145°.

Remove the pork from the oven and glaze again. Allow to rest for 5 minutes then glaze a final time and serve.

Note from Mary: The glaze left in the pan is great over green beans.



3 Tablespoons olive oil
3 Tablespoons butter
1 pound sliced button mushrooms
1 clove garlic, thinly sliced
1 Tablespoon red cooking wine
1 Tablespoon teriyaki sauce, or more to taste
1/4 teaspoon garlic salt, or to taste
Freshly ground black pepper to taste (optional)
Crushed Red Pepper Flakes (optional)

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Note from Mary: This makes a great side with beef, pork or chicken main dishes.


2 cups chopped papaya, frozen
1 cup chopped fresh pineapple, frozen
1 cup chopped peeled ripe peaches, frozen (1 large)
3/4 cup peach nectar
3/4 cup rice milk
2 Tablespoons fresh lime juice
2 Tablespoons maple syrup
Dash of sea salt

Place all ingredients in a blender; process until smooth. Serve immediately.



8 slices lean bacon, chopped
1/4 cup celery, chopped
½ cup onion, chopped
3 cups potatoes, cut into 1-inch cubes (3 medium)
2½ cups water
1 (12 ounce) can evaporated milk
1 Tablespoon Worcestershire sauce (very important)
2 Tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt

Sauté bacon, celery and onion in a deep saucepan. Add potatoes, water, salt, pepper and celery salt and bring to a boil. Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender. Mash lightly, leave about 1/4 whole. Add milk, Worcestershire sauce and parsley. Bring to a boil and serve hot.



4 boneless skinless chicken breasts, pounded to even thickness
½ cup honey
½ cup yellow mustard
½ teaspoon Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder
1 teaspoon paprika

Preheat oven to 350° and lightly grease a baking dish.

In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika. Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken. Bake for 30 minutes, turn chicken over and bake another 10 minutes or until cooked through. Serve with rice or noodles and your favorite veggies.


Creamy Chicken and Wild Rice Soup

5 bacon slices, chopped
1 cup chopped onion
1 cup thinly sliced carrot
½ cup thinly sliced celery
1 Tablespoon fresh thyme leaves
1 (8-oz.) package mushrooms (you can buy pre-sliced!)
4 garlic cloves, minced
4 cups unsalted chicken stock
1 cup water
4 cups lightly packed chopped curly kale
1 teaspoon kosher salt
½ teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast (about 1½ cups)
1 (8-oz.) package precooked wild rice (such as Simply Balanced)
1 cup half-and-half
1½ ounces all-purpose flour (about 1/3 cup)

Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice. Next combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.

Nutritional Information: Calories 261 Fat 11g Sat fat 5g Unsatfat 5g Protein 19g Carbohydrate 24g Fiber 3g Sodium 659mg Calcium 9% DV Potassium 17% DV Sugars 6g Added sugars 0g

Retrieved from, 7/26/2018

Note from Jena: This recipe was really, really good! It will be excellent for those cooler weather days ahead. I used Uncle Ben’s Wild Rice with Herbs and pre-shredded carrots to save time! I had not received any recipes for this month, so I went hunting on Google. (Something I love to do – LOL!) I had found this one on the Cooking Light site. They also have a Cooking Light Diet Section – check them out!!


Mary Delph is an associate editor with AFC Cooperative Farming News. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it.. Jena Klein is AFC’s Wellness Program Coordinator. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it..