Saturday, May 1, 2010

Bountiful Baskets


Last week I signed up for a food co-op called Bountiful Baskets. You make a $15 contribution and you get a large amount of produce from local farmers. It's the same produce you get at the grocery store but for half the price. Last week I got apples, bananas, cantaloupe, melon, 3 pkgs of black berries, kiwis, tomatoes, spinach, radishes, lettuce, cucumbers, artichokes, and more. They have additional items you can purchase every week. Last week they had a Mexican themed produce pack that had jalapenos, cilantro, limes, squash, green onion, garlic, avocados, tomatillos, etc... I also got the extra tortilla package. 3 packs of extra large flour tortillas, 2 pkgs small flour tortillas, and 2 pkgs of small corn tortillas. With the extra packages I spent $30. The picture shows everything I ended up with excluding the tortillas.

If you are interested check out the following link for pick up date/time and locations: Bountiful Baskets
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2 comments:

bobatharoo said...

I want to do this. we should do it together and we won't have to drive as often to pick up. My sisters do it up in Salt Lake and LOVE it!

May 3, 2010 at 11:03 AM
Shelly said...

Isn't this awesome! I just found out about it too and we've gotten it the last couple of weeks...LOVE IT!! When's girls night by the way...lets plan something!

May 3, 2010 at 5:35 PM

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Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).