Saturday, May 4, 2013

Bountiful Baskets: May 4

I'd love to make this Star Wars related somehow, since it is Star Wars Day (May the Fourth be with you!) but I couldn't figure out a way to make my produce look like a space battle, or anything else terribly creative.

So, just the basket.  Today it was good to be the first site on the route, as the driver ran out of hours and everyone after us is delayed.

I've got mine.

Great basket, but I am glad I only contributed for one today.  It includes:

  • 1 head of cabbage
  • 1 bunch Romaine lettuce
  • 1 bunch green onions
  • 3 green bell peppers
  • 3 artichokes
  • 3 yellow squash
  • 1 cantaloupe
  • 2 personal-size watermelons
  • 6 bananas
  • 3 grapefruit
  • 1 pineapple
In addition, I got 8 pounds of rhubarb, a flat of strawberries, and 40 pounds of organic oranges.  I'm hoping those will stay good for our drive next week.  And obviously, I have strawberry-rhubarb pie in mind.  My absolute favorite.  Mmmmm.

As for the basket, my plans are:
  • Fruit all just gets eaten without a whole lot of thinking on my part.  I'm planning to dehydrate the pineapple though.
  • Lettuce, green onions and bell peppers are basically staples and I really just use them, no thought necessary.
  • The artichokes will probably be done tonight, as an appetizer essentially.
  • Cabbage -- I don't know.  I tend to do an unstuffed cabbage casserole thing, and with only one head around, that should work out well.
  • Squash -- I always struggle more with these types of squash.  I know I had a recipe somewhere for a squash side dish that included cheese.  I think I'll look for that.
Anyone with a squash idea for me, though, I'm all ears!! 


Cristi said...

I have more of an idea than a recipe for the squash b/c I can't remember it exactly. I never really follow it anyway. Boil the squash whole. When they are tender, cut them in half and scoop out the middles. Mix the middle stuff w/ salt, pepper, some crumbled bacon, and some breadcrumbs. Fill the squash shells like they're twice baked potatoes, top with a bit of shredded cheese, and bake until the cheese melts and they're warm throughout.

Now I want to get some squash from the Commissary.

Unknown said...

Yellow squash like this tends to take on the flavor of whatever is in your dish. We dice it up and add it to tacos, sausage rice and beans or any mexican flavored dish as a meat extender. We also shred it and add it to hamburgers. Shredded squash or zuccini ups the flavor anti! Hmmm. Oh yes, I also saute it with lots of garlic (and I do mean lots) and basil, salt and pepper and any other veggies I have laying around and serve it over spaghetti noodles. Very fresh and yummm. I sometimes dice up fresh tomatoes to throw on top too.

Unknown said...

oh, and about the cabbage. You should try cabbage risotto some time :).

Debra said...

These look great, both of you... I add lots of stuff to tacos or whatever to extend meat, but I never, ever thought about squash...