Today is easy. In spite of the truck being late, in spite of it being way too early in the morning...
Today I am thankful for Bountiful Baskets.
$31.50. That's what two baskets cost me. And because of the lateness of the truck, we didn't even get everything we were supposed to (the extras didn't get distributed.)
Even still... doesn't this look fantastic? Well, no, it doesn't. The camera battery was dead, so this photo uses my Touch, in bad lighting... but it is the best I could do...
- 10 pounds of potatoes
- 6 pounds Fuji apples
- 2 bunches celery
- 5 big ol' bags of grapes
- 4 good sized yellow onions (and we needed onions!)
- 2 containers of blackberries
- 10 kiwi
- 6 oroblanco (a grapefuit-like fruit)
- 16 bananas
- 4 yellow squash
- 4 persimmons
- yams (a lot of them. I didn't count. At least a dozen though. Probably more.)
My plans for this haul?
We'll be snacking on the apples, grapes, bananas, kiwi and blackberries.
Celery, onions and potatoes are just staples and will get used. I was out of celery and nearly out of onions, so I was thrilled with this.
Persimmons -- I plan to try the recipe Brenda posted as her gratitude post about a year ago!
Oroblanco -- I'll probably be eating these for breakfast over the next couple weeks.
Yams -- probably do a potato/yam dish of some type a couple of times.
Yellow Squash -- okay, this is the one item I have no plans for. I need something creative. I have to admit that I don't particularly love these, which means I need something different...
What are you grateful for today? You can click the button above to go see what others are posting...
Here is a recipe my grandmother always made with the yellow squash that is pretty yummy. :)
Yellow Summer Squash
6 C sliced squash (tender, unpeeled)
1/4 C chopped onion
2 cans cream of chicken soup
1 C sour cream
1 C shredded carrots
8 oz pkg. herb-seasoned crumbs (she always used Pepperidge Farm)
1/2 C butter or margarine
Cook squash and onion 10 minutes in salted boiling water (or until tender). Drain. Combine soup, sour cream and carrots and fold into squash mixture. Combine stuffing crumbs with melted butter. Spread 1/2 of the crumbs on bottom of 9 X 13-inch baking pan. Spread squash mixture next and top with remaining crumbs. Top with grated cheese. Bake 20-25 minutes in a 350* oven.
Ooh, Brenda, now this looks yummy! I will definitely try it!
I have everything but the herb-seasoned crumbs... I'll pick some up on Monday.
Brenda, thanks for sharing your recipe! I have 10 of those squash from my bountiful baskets and I'm not sure what to do with them all! The recipe looks perfect for some tweaking for a vegetarian main dish!
Debra, I wish I had gotten pictures of my haul from this morning. I am loving having some staples like potatoes, onions and celery and the yams? I actually have yams (sweet potatoes but I always use yams instead) on my emealz this week!
Okay, that looks really yummy. We just watched a Good Eats episode on squash and I am going to try some just sliced and baked in herbs too. That was one of the GE suggestions. The thing is, I like yellow squash. So I am not much help. since we use it as a meat substitute in chicken, rice and beans (mexican flavors) or to fill out stir fry all the time.
Looks like a great plan! We love Bountiful Baskets Food Coop!!
Wow! That looks like a great program! I do happen to like yellow squash, so I just steam mine with onions and spices. Then, I add some cheese on top.
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