It goes like this: on Monday or Tuesday of each week you go
online to their website and purchase your share. I pay $15 for a conventional
basket, which is comprised of 50% fruit and 50% vegetables. You can upgrade to
an organic basket for $10 more. There are add ons each week, several different
types of bread packs (5 loaves for $10, healthy whole grain breads not cheap filler breads), organic granola, in season you can buy big flats of fruit
or vegetables for canning purposes. Once you have purchased your share, that’s
it. Friday or Saturday, depending on the pickup time in your area you show up
and pick up your food. People who want to volunteer show up an hour early to
unload the truck and sort out everyone’s share. I’ve done this two weeks in a
row now, and there are always a ton of volunteers at the site here.
Now I am not sure where they source everything. I know that
their bananas are sourced from some smaller family farms in Mexico, so they are
more fair trade. But some of their vegetables are of a size and quality Tim and
I have only seen in restaurants, so we suspect that they sometimes source
through Cisco or other food purveyors. Which makes sense, which is why
restaurants use companies like Cisco, you get big amounts of high quality veg
for a very low price.
The downside of all this is that you don’t know what you get
until you pick up your basket. For instance, I was a little disappointed the
first week as my vegetable portion was: 5 pounds of potatoes, 4 onions, 1 big
head of celery, 3 green peppers and 5 tomatoes. However, this week was different;
here is the list of what I picked up last night.
1 large (3 pound) yam; 3 pounds of apples; 1 bunch bananas;
7 Asian pears; 1 pint strawberries; 1 big head cauliflower; 1 big head cabbage;
1 pound green beans; 1 bunch radishes; 5 tomatoes; 3 cucumbers.
Now I don’t know about where you shop, but that much produce
would cost me over $30 at my local store, so already I’m cutting my produce
bill in half. I was happy to see the yam, cabbage and cauliflower this week. I
wish they would be a little more seasonal, I personally would prefer some kale
over strawberries in winter. And I gave them that feedback on the survey they
send you after your first basket pick up. Seasonal produce aside, overall I
think Bountiful Baskets is a good deal, we get lots of fresh produce and it
saves on my grocery bill. For instance, the only extra produce I bought this
week was a head of lettuce and a couple of avocados. And it can be fun trying to think of ways to
use everything. Last week I got 4 lemons in the basket, add that to the 3 I
already had and you get my preserved lemon project. The tomatoes last week were
not very ripe so I stuffed them and baked them. They were delicious as a side dish
for dinner and reheated for lunch the next day. I went to the store after
picking up my basket last night and bought a head of lettuce; since this week’s
box included radishes and 3 cucumbers I think I will be having lots of salads
this week. Maybe we will have Greek Salad one night, I’ve got feta cheese in
the fridge and garbanzo beans in the cabinet.
This brings me to the special add on this week: a 20 pound
box of mixed citrus!
There is a big yellow pomello, which is similar to grapefruit but sweeter. Blood oranges and naval oranges, tangerines and the "cutie" style mandarin oranges. The oranges in the bag are Seville oranges, aka Marmalade Oranges, so I will be
making marmalade this week! With all the citrus I hope to get at least two big
batches of marmalade out of this box, also we will be eating citrus for a snack
several times a day. That’s okay though, it is flu season and we could use the
vitamins.
Well friends, it is Saturday morning so I am going to go
make French toast for breakfast (bread pack add on!) and get the family fired
up to finish unpacking this house, I’m getting sick of looking at boxes. Have a
wonderful weekend!
Baked stuffed tomatoes:
Wash and dry your tomatoes. Cut the top ¼ “ off the tomatoes
and scoop out as much of the inside as you can (a grapefruit spoon works
awesome for this) while still leaving the outer walls intact. Chop up the
inside and the top of the tomatoes, removing the core, and set aside. Salt and
pepper the insides of the tomatoes and place in a baking dish. Chop up a little
onion and garlic. Bring some oil or butter up to medium-high heat in a sauté pan.
Add the onion and start to cook, when the onion starts to soften, throw in the
garlic. Let the garlic cook for a minute then throw in the tomato innards. Add
in a few fresh or dried herbs (marjoram and oregano are very good, as is
basil), some salt and pepper. If you have it, add in some frozen chopped
spinach. Or even fresh if you happen to have it. I almost never keep fresh
spinach around but always have some frozen spinach in the freezer. Throw in some cubed up bread, any sort will do
(this is a great way to use up those last few slices that are going stale).
Stir and let everything cook together for a few minutes, the bread will soak up
any extra juice in the pan. Pull the pan off the heat and fill the tomatoes
with the stuffing. This would be a good time to throw a little mozzarella or
parmesean cheese in as well. Cover the baking dish and bake for approximately
20 minutes at 350 degrees. Pull the cover off the dish, add a little cheese on
top and cook 5-10 more minutes until they start to brown.
Serve as a side dish to almost anything. I served them alongside
shrimp and grits. They really will accompany anything. And they reheat well
too.
Yum!
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