Saturday, March 2, 2013

Bountiful Baskets: March 2

With everything going on this week, I didn't dare to contribute for more than one basket.  Bummer too, as it was a really nice basket.  I also got a 40 lb box of oranges, but didn't snap a photo of that.

  • Two heads of Living Butter Lettuce
  • One bunch of asparagus
  • Two big green bell peppers
  • Three roma tomatoes
  • Six enormous carrots
  • Two bulbs of garlic
  • Eight kiwi
  • Seven bananas
  • Six Fuji apples
  • Four pears
I have no idea what to say about this basket though.  The fruit will all just be eaten.  Lettuce, carrots, garlic, tomatoes, green peppers -- those are all just such staples, I don't have to think about them at all.

Asparagus is the only thing I have to plan for at all.  We'll eat that tomorrow night, though I don't know precisely what I'll do with it. 


Cristi said...

Rosat the asparagus. Drizzle with oil and sprinkle with salt (preferably kosher so that the pieces are bigger). Roast at 400-something until they are as tender as you'd like. To make them extra-special, melt a few tablespoons of butter in a small skillet, add 2 tbsp balsamic vinegar and 2 tbsp soy sauce. Drizzle over cooked asparagus.

PS -- Your kids will probably find it fun to know that proper asparagus eating etiquette is picking it up with your fingers.

Debra said...

Oh, goodness. That sounds WAY yummier than anything else I've ever done with asparagus. And I love asparagus...