Saturday, September 3, 2011

Produce a-plenty: Bountiful Baskets and CSA for Sept. 3

I'm going to have a very produce-filled week this week.  And I need to make the most of it.  So if people have suggestions for me, I am all ears...

I picked up Bountiful Baskets this morning.  While there, I got the incredible news that they are looking at THREE new locations in the Springs area.  Briargate, Fountain.... and (be still my heart) Falcon.  If I don't have to be up at 4 something to get there to volunteer (5 something to just go) it would make me appreciate this so much more.

And... I may have a line on a deal for beef in a couple of months.

The Veggies "half" of my two Bountiful Baskets

Anyway, this week, we had two baskets and a tortilla pack.  Fabulous basket.  I'll list the contents of my two combined:
  • 4 heads of cauliflower
  • 2 bunches of celery
  • 41 potatoes
  • 8 big beautiful Roma tomatoes
  • 2 bunches of green leaf lettuce
  • 2 bunches of spinach
  • 23 Italian plums
  • 10 Bosc pears
  • 12 bananas
  • 2 big bags of grapes
  • 12 nectarines
  • 4 huge mangoes (my kids call them mongo mangoes)
The Fruit "half" of my two Bountiful Baskets

I also picked up a big share of produce from Country Roots Farm, my CSA.  That included:
  • a whole bunch of Roma tomoatoes
  • 16 regular red tomatoes
  • 1 small watermelon
  • 3 yellow onions
  • 2 white onions
  • 2 purple bell peppers
  • 5 mild chili peppers.  Forget which kind these are.
  • 7 ears of corn
  • 10 huge peaches
My CSA produce for the week

The basic plan for this:
  • the kids will basically snack on the fruit as it ripens throughout the week.  
  • Except I found a recipe for mango chicken, so I may do that
  • And I'm tempted to can the peaches
  • We'll have a couple dinners of cauliflower fritters (rough recipe below)
  • I'll need to figure out a way to freeze the rest of the cauliflower for use in fritters later
  • Roma tomatoes will go into another big batch of spaghetti sauce for the freezer
  • spinach, celery, onions, maybe a tomato and potatoes will all be used with eggs for skillet breakfasts
  • Plus a side dish or two of potatoes
  • There are a LOT of potatoes here, and we had some around already.  So I'll probably spend a morning cubing potatoes, half-frying them, and freezing them for breakfasts.
  • and celery will be sauteed and frozen (along with carrots and onion I already have)
  • At least one good-sized dinner salad
  • corn will accompany a meat dinner probably tomorrow night
  • bell peppers, chili peppers, onions and tomatoes will be made into mild salsa and canned
  • some of the tomatoes and lettuce will be used in BLTs
  • a couple tomatoes (and onions and chili peppers) will go into a batch of chili for the freezer.  That will also use up the tomato juice generated from the spaghetti sauce I made yesterday and the spaghetti sauce I'll be making with this week's tomatoes.
  • And I'll still have some onions and celery around for regular use.  And probably a potato or three.
I have still more produce coming early this coming week.  I did a Groupon deal for a different CSA, and I'll be picking that up on Tuesday.  And I'm picking up my CSA on Wednesday this week, so I don't have to make a special trip down to Pueblo.


** Cauliflower Fritters **

1 head cauliflower, chopped fairly small, steamed
3 cloves garlic, crushed (or 4... we like garlic here)
1 cup flour
2 eggs
3/4 cup cheddar cheese, shredded (or any other cheese you want)
(optional -- a couple strips of crumbled bacon)
hot water
seasoned salt (I use Penzeys 4S Smoky), or salt and pepper
oil

Combine cauliflower, garlic, flour, eggs, and cheese, plus salt & pepper to taste.  Add hot water until you get a consistency a bit thicker than pancake batter.  I don't think I've ever added more than 1/3 of a cup, and probably not quite that much

Heat enough oil to coat a skillet over medium-ish heat (my gas range doesn't have settings, I forget what they are on an electric stove!)  Cook like pancakes.  I use 1/4 cup batter (or so) per fritter.  Cook until it is a pretty brown, flip and cook the other side.  Add oil, if necessary, and repeat until you've used it all up.

6 comments:

Jennifer said...

That all looks so much prettier than anything in the groceries close to here. Peaches freeze easily, too. Last year I learned about flash freezing- ask if you want more info.

Our Village is a Little Different said...

Yum, look at all of that beautiful, fresh produce! I'm tired just thinking about the work you have ahead of you, but it will be worth it! Your family is in for some wonderful meals.
-Catherine

Laura O in AK said...

What a gorgeous assortment of fresh produce. I'm 'green' with envy. Lettuce is about the only local produce I get on a regular basis and there's no way to preserve that. I'll be sad when growing season is over as Alaskan lettuce is so flavorful compared to the stuff shipped here.

Our Homeschool Reviews said...

That all looks so good! I don't have any advice for you though. I'm jealous looking at all the fruit. The three of us go through quite a bit of fruit here.

Mary said...

Everything looks so pretty and yunmmy!

Michelle said...

I am headed to our local farmers market today and now you have me making my list even longer! Everything looks SO delicious!

Michelle