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