Produce ordered for December 28th

Pears, Gala apples, Fuji apples, Bananas, Broccoli, Carrots, Cauliflower, Cucumbers, Kiwi, Red Leaf Lettuce, Green Bell Pepper, Pineapples, Zucchini, Tomatoes

Produce ordered for December 21st

Fuji apples, Gala apples, Golden Delicious apples, Bananas, Celery, Cucumbers, Grapefruit, Green Leaf Lettuce, Oranges, Pears D'Anjou, Green Pepper, Zucchini, Clementines, Grape Tomatoes

Produce ordered for Dec. 14th

Gala apples, Bananas, Carrots, White Corn, Cucumbers, Lemons, Romaine Lettuce, Limes, Mangos, Green Onions, Red Onions, Bartlett Pears, Pomegranates, Clementines.

Jicama Salad

1/2 Large Jicama, peeled
1/2 Cucumber, peeled or not
1/2 Red or Yellow Bell Pepper
1/4 to 1/2 Red Onion
1 Lime (juice of)
1 to 2 Tbsp. Olive Oil
pinches of salt & pepper to taste

Dice vegetables. Mix olive oil & lime juice into salad, add a few pinches of salt & pepper. Enjoy!

Produce ordered for November 16th

16 items, yay!

Bananas, Red Grapes, Pears, Cucumbers, Gala apples, Jonathan apples, Mushrooms, Romaine Lettuce, Kiwi, Red Bell Pepper, Celery, Garlic, Red Plum, Green Bell Pepper, Zucchini, Carrots

Produce ordered for November 9th

14 items:

Bananas, Red Grapes, Avocado, Fuji apples, Gala apples, Green Leaf Lettuce, Strawberries, Grapefruit, Green Bell Pepper, Celery, Kiwi, Cherry tomatoes, Green onions, Red Plums

Thanks for voting!

Produce ordered for November 2nd

So sorry about voting.  Totally forgot.  Halloween craziness.

14 items ordered (from a new produce company, so we'll see how this goes, please give us your feedback)
Gala apples, Jonathan apples, Bananas, Oranges, Sweet Potatoes, Green Beans, Crown Broccoli, Cauliflower, Pineapple, Bag of Spinach, Tomatoes, Carrots, Green onions, yellow onions

With this new produce company there are more opportunities to buy bulk; i.e. rice, beans, soups, dressings, big bags of spinach like costco, etc.
Thanks, Alicia, Jen & Kelli

Pasta fagioli - olive garden style

Ingredients: Servings: 12-14 2 lbs ground beef 1 onion, chopped 3 carrots, chopped 4 stalks celery, chopped 3 cloves garlic, minced 2 (28 ounce) cans diced tomatoes, undrained 1 (16 ounce) can red kidney beans, drained 1 (16 ounce) can white kidney beans, drained 3 (10 ounce) cans beef stock 3 teaspoons oregano 2 teaspoons pepper 5 teaspoons parsley 1 teaspoon Tabasco sauce (optional) 1 (20 ounce) jar spaghetti sauce 8 ounces pasta Directions: 1 Brown beef in a skillet. 2 Drain fat from beef and add to crock pot with everything except pasta. 3 Cook on low 7-8 hours or high 4-5 hours. 4 During last 30 min on high or 1 hour on low, add pasta.

Produce ordered for Oct. 19th

14 items
Bananas, Gala apples, Asparagus, Green Bell & Red Bell Peppers, Zucchini, Pears, Lime, Green leaf lettuce, Celery, Carrots, Butternut Squash, Sweet Potato, Oranges

Best Homemade Salsa, EVER!!

 HeHe (at least my family thinks so)  This is an old family recipe that my mom and I have improved upon over the years.

10 cups diced tomatoes (approximately 10-12 large tomatoes)
4 cups onions (roughly 6 medium onions)
6 cups bell peppers (I use approx. 4 green and 4 red bell pepper)
7 garlic cloves, minced (minced =2 TBL)
3-5 jalapenos (mild to medium heat)
For a hotter salsa add 3-5 havaneros and 3-5 more jalapeno (still has a great flavor with a lot more spice)
1 1/4 cup white vinegar
4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp pepper
3/4 cup sugar (my mom wouldn't let me tweak this, so those that try it with agave or another substitute let me know how it goes)

Makes 12 pints or 6 quarts

Dice tomatoes (by hand will be more chunky or you can use your food processor (easier, but not as chunky)
Dice bell peppers and onions in food processor ( I pulse it about 6-8 times, don't over do it or it will produce a lot of liquid)
emulsify garlic, jalapeno (havaneros, if you like it hot), I add some of the tomatoes so its easier to blend it. No one wants to bite into a big chunk of garlic or jalapeno for that matter
Combine all of the ingredients and cook on medium high until it comes to a full boil, put into bottles. Make sure the rims are clean so they will seal.
Place lids in boiling water for 1 minute, put rings on as tight as you can
Place in canner - pour cold water over bottles until it hits rim of the bottles (cold pack)
Cook on med-high heat until boil. Then cook 10 min for pints or 15 min. for quarts
Take out of hot water and place on towel to cool.
Be sure to label bottles with date and strength of salsa.
ENJOY!!

Produce ordered for Oct. 12th

14 items:
Bananas, Gala apples, Pears, Butternut squash, Spaghetti Squash, Romaine Lettuce, Avocado, Carrots, Cilantro, Green Beans, Broccoli, Peaches (probably the last time :(  , Mango, Green Onions.

Produce ordered for October 5th

First, I have to apologize for not putting the voting up.  Between being sick in bed most of the weekend and trying to catch up on Monday, I totally forgot til I woke up this morning and had a panic attack when I realized that I have to pick the produce.  I am so sorry and that was absolutely no fun.  Hopefully, everyone enjoys what was ordered. :)

13 Items:

Bananas, Gold Delicious apples, Pineapple, Avocado, Peaches, Red Grapes, Green Beans, Red Bell Pepper, Green Bell Pepper, Zucchini, Corn, Russet Potatoes, Green Onions

Roasted Eggplant Dip

1 eggplant, chopped
1 onion, peeled, chopped
2 red peppers, seeded, chopped
2 cloves garlic
1 1/2 Tbsp. coconut oil
1 1/2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
1 Tbsp. tomato paste

Roast eggplant, onion and red pepper at 400 degrees for 45 minutes or until nicely browned, turning once.
Add to other ingredients and pulse in a blender a few times, until desired consistency.
Serve with crackers, vegetables, bread, anything!


*A couple other ideas for eggplant:
1. Slice, spread with olive oil, salt and pepper then roast or grill or fry in a pan. You can also use breading if frying.
2. Slice into discs, spray with cooking oil spray, salt, garlic powder. Set on baking sheet then top with a tomato slice and any seasonings desired (oregano, basil, garlic, etc.) and bake in oven until light brown.

Stuffed Mushrooms

1 bunch spinach
12 mushrooms
2 Tbsp. butter
2 Tbsp. green onions, minced
1 clove garlic, minced
1 c. cottage cheese or ricotta
1/4 c. parmesan cheese
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt


Preheat oven to 375.
Wash spinach, remove stems and chop fine. Wash mushrooms, set caps aside, remove stems and chop them fine.
In a skillet, melt butter and add onions, garlic and chopped mushrooms stems. Saute until soft, about 5 minutes. Place in mixing bowl. Add cheeses and spices. Mix well.
Use fingers to lightly oil the tops of the mushroom caps. Place them on a cooling rack with a baking sheet underneath. Fill each cap with cheese mixture and bake for about 20 minutes, until tops are lightly browned. Serve hot.

If you don't know what to do with eggplant from today's co-op, you should definitely try this recipe!  I could eat it every day--it is SOOOOOOOO good! While I'm at it, I'll post a fabulous recipe for Carrot Ginger soup-- Also, amazing!

“Tomato Gratin” From Creative Cooking the Costco Way

This makes A LOT, so you might want to make half the first time to see.

Submitted by Ashley Jensen

6 tablespoons olive oil

2 onions, sliced

2 red or green bell peppers, seeded and sliced into rounds

2 eggplants, thinly sliced

1 garlic clove, crushed

Salt and freshly ground pepper

2 pounds small zucchini, sliced into rounds

2 pounds tomatoes, sliced

4 pinches of dried savory and thyme, mixed

1/2 cup freshly grated Parmesan cheese or fine bread crumbs

(or mixture of both)

1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying

pan over medium heat. Add onions and brown slightly. Add peppers,

eggplant, garlic, and salt and pepper to taste; cook gently, stirring

occasionally, until softened.

2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange

zucchini and tomato slices on top in overlapping rows. Sprinkle with

savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil.

Bake for 30 minutes.

3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.

Makes 6 servings.

Ashley’s Favorite Spaghetti Sauce and Veggies

To make this into the best ever Spaghetti sauce, puree half of the Tomato Gratin veggies after they are done cooking and add a little bit of spaghetti sauce from a can (1/2 cup or so—until you get the desired redness of sauce).  Serve with noodles and the other half of the veggies.  It is full of vegetables that I would never be able to get my kids to eat otherwise, but they love this and agree that it is the “Best Ever.”

Carrot Ginger Soup from Creative Cooking the Costco Way

This is surprisingly delicious and filling! I love it!

Submitted by Ashley Jensen

7 tablespoons butter, divided

3/4 cup chopped onions

1/3 cup peeled and minced fresh ginger

6 cups chicken broth

2 pounds Mercer Ranch* carrots

1 teaspoon sugar

1 1/2 cups half-and-half

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon, optional

Salt and pepper

Cream for garnish

1. Melt 4 tablespoons of the butter in a large saucepan over medium heat.

Add onions and ginger; cook for 5-7 minutes, or until onions soften. Add

broth, carrots and sugar. Lower heat, cover and simmer for 40 minutes.

2. Purée in a blender or food processor (strain if desired). Return to the pan

and stir in half-and-half. Cook over low heat for 5 minutes.

3. In a large saucepan, melt the remaining butter and stir in flour; cook over

medium heat until bubbly. Slowly add the carrot mixture, stirring constantly

until well blended. Season with cinnamon and salt and pepper to taste.

4. Garnish each serving with a swirl of cream. Makes 6 servings.

Produce ordered for Sept. 28th

Only 6 people voted :(  Please let me know how you feel about the voting.  It takes a lot of time each week to retype it all into the blog.  I enjoy having the option to vote since it helps me make sure everyone has a say in what is ordered, but please let me know how you feel.  Is it mondays? Would you like me to put the new voting up sooner?  Just let me know.

13 items this week.....
Blueberry, Bananas, Mushrooms, Spinach, Eggplant, Cauliflower, Red Potato, Green Beans, Peaches, Strawberry, Gala Apples (Granny was almost twice the price), Red Onion, Green Leaf Lettuce

Produce ordered for September 21st

13 items
Bananas, Avocados :), Red Potato, Pineapple :), Golden Delicious apples, Carrots, Celery, Roma Tomatoes, Pears, Raspberry, Green Beans, Yellow onion, Lime

Black Bean Taco Salad

Dressing:

1/4 c. tomatoes
1/4 c. cilantro
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 tsp. grated lime rind
1 Tbsp. lime juice
1/4 tsp. EACH salt, pepper, chili powder, cumin
1 clove garlic

Blend all ingredients until smooth.

Salad:

8 c. lettuce, thinly sliced
2 grilled chicken breasts, diced
1 c. chopped tomatoes
1 c. red or green bell pepper
1/2 c. chopped green onion
1/2 c. frozen corn
1 avocado, diced
1/2 c. shredded cheese (opt)
1 can black beans, rinsed
2 c. crushed tortilla chips

Combine lettuce, chicken, veggies and beans. Pour dressing over salad and toss well to coat. Sprinkle with tortilla chips and serve.

Breakfast Banana Splits

bananas cooked oatmeal (thick)
strawberry sauce*
blueberry sauce*
granola

Slice a banana length-wise and place in dish. Put 2 ice cream scoops of oatmeal on banana, drizzle with berry sauces and sprinkle with granola.

*To make strawberry and blueberry sauce: Place 2-3 cups berries (frozen or fresh) in blender. Add a few tablespoons of sweetener (honey is great) and blend until smooth. Add water if needed. Strain seeds out through fine strainer if desired.

Broccoli Curry Recipe

2 c. brown rice, rinsed well

4 c. water

2 Tbsp. coconut oil

3 stems broccoli (including most of stalks), cut into bite size pieces

8 oz. mushrooms, washed well, cut into thirds {or other veggies- see note}

1 14 oz. can coconut milk

1 Tbsp. cornstarch

1 Tbsp. curry powder

1 1/2 tsp. sea salt

1/2 c. cilantro, chopped

1/4 c. fresh parsley, chopped

2 tomatoes, chopped

Bring water and rice to boil, cover and simmer over low for 45 minutes. {or just cook in rice cooker}

Saute broccoli in oil for 5 min., then add mushrooms and saute another 2 min.

Blend coconut milk, cornstarch, curry powder and salt in blender. Add to vegetable mixture. Heat over medium-high, stirring frequently, gradually reducing to a simmer until sauce is thickened.

Toss mixture into rice and add parsley, cilantro and tomatoes. Serve hot.

Note: I don't put mushrooms in because I don't like them. Instead I add other veggies that I have on hand. I have made it with asparagus and green beans, both were really good in it. I also have made it with out the cilantro when I didn't have it and it was still really good. You could also add chicken if your family prefers meat for dinner.

Produce ordered for Sept. 14th

Bananas, Strawberry, Oranges, Red Grapes, Peaches, Green Bean, Broccoli, Sweet Potato, Kiwi, Golden Delicious Apples, Clementines, Romaine Lettuce, Kale, Sugar Peas

Produce ordered for September 7th

15 items + green onions on the extras table.
Bananas,  Peaches, Golden Delicious Apples, Red Potato, Green Beans, Oranges, Blueberries, Romaine Lettuce, Kiwi, Yellow Squash, Zucchini, Corn, Cauliflower, Carrots, Grapefruit and (some extra green onions on the extras table, first come first serve)

Peach, Plum, Strawberry Smoothie

3 Peaches peeled
1 Golden delicious apples
1 plum (peeled)
10 or so strawberries (without stem)
Unsweetened almond milk (almost covering fruit)
Handful of Kale
1/2 cup water
Ice - 10 or so cubes
1 tsp vanilla
1-2 Tbl Agave Nectar

My kids loved it!  The best test of all!  Enjoy!

Clean out the kitchen Soup

So... I had quite a few veggies that were nearing their end and  wondered what I could do with them so they wouldn't go to waste.  Found a recipe called "clean out the pantry soup" and tweaked it into this...

Saute...
1 medium onion - diced
3 cloves garlic - minced
1/2 cube of butter
1-2 T olive oil

Then blend together into a puree the following... (all the things my kids won't eat, if they know its there)
4 celery stalks
handful or so of spinach
1/2 bag of carrots
small bag of bean sprouts
6 green onions

Add to the onion/garlic...
Puree mixture
raw or frozen peas - equivalent to one package
raw or frozen broccoli - equivalent to one package
3 cans of black beans
2 cans of diced tomatoes
1 cup of quinoa
2 cans of chicken or equivalent

Add to taste...
Parsley
Marjoram
Italian Seasoning
Salt & Pepper

Serve with bread bowls or rolls - I used the Brazilian cheese bread rolls
The nice thing about this recipe is that you can tweak it, just remember to taste it as you go.
FYI, this makes a lot of soup.  It fed my family 3 meals, but feel free to freeze it if you won't use it right away.  My kids loved this, they really enjoyed trying to guess the "secret ingredients" (puree).  I had to give hints, not even Alan could guess them.  Love it!

Produce Ordered for Aug. 31st

16 items
Bananas, Red Grapes, Strawberries, Golden Delicious apples, Peaches, Roma Tomato, Mango, Pears, Spinach, Romaine Lettuce, Cucumber, Cantaloupe, Corn, Celery, Oranges, Plums

Produce ordered for August 24th

17 items - The Romaine was free since they were all moldy last time.

Bananas, Peaches, Blueberry, Strawberry, Kiwi, Spinach, Cucumber, Corn, Romaine Lettuce, Cantaloupe, Pears, Mini carrots, Red Bell Pepper,  Roma tomato, Yellow Onion, Bean sprouts, Green onions

Produce Ordered for August 17th

15 items:

Bananas, Strawberries, Corn, Red Grapes, Red Delicious apples, Fuji apples, Cantaloupe, Green Beans, Red Potato, Cucumber, Broccoli, Green Bell Pepper, Cauliflower, Oranges, Roma tomato (also carrots for those that let me know they had a bad bag).

FYI, we're told that a store closed in Layton so our drop off will be earlier than usual from here on out.  We're not sure how consistent the time will be.  For now still plan on 11-12pm for the pick up time, but we may move it a little earlier once we have an idea how early they'll be.  Thanks! Alicia, Kelli, & Jen

Fresh Asparagus Dip

1 1/4 c. fresh asparagus
3 cloves garlic
1/3 c. parmesan cheese
1/2 c. olive oil

Blend first 3 ingredients. Add olive oil slowly until well incorporated. Chill and serve with crackers, chips, bread or veggies.

Produce ordered for August 10th

16 Items:

Avocado (finally :), Bananas, Fuji apples, Golden Delicious apples, Tomato, Asparagus, Red Bell Pepper, Green Bell Pepper, Green onions, Green Beans, Romaine Lettuce, Peaches, Mango, Pears, Spinach, Bean Sprouts.

Enjoy!

Magic Pizza Crust

Magic Pizza Crust

2 c. cauliflower (measured after its steamed and mashed)

2 eggs

2 c. shredded mozzarella cheese

Steam the cauliflower then mash it up with a potato masher (or you can grate it by hand or in a food processor). This is called ricing (you don't want it to be a puree). Then add the eggs and cheese and spread it on a greased cookie sheet or Pizza pan. Optionally, you could add in some italian seasoning or garlic. Bake at 450 for 15-20 minutes, until golden brown on the edges. Then add your sauce and toppings and put back in oven just to melt the cheese. Yum!   Recipe from Kelli Green

Produce ordered for August 3rd

13 items
Asparagus, Bananas, Cantaloupe, Red Grapes, Yellow Nectarines, Green Beans, Mushrooms, Cilantro, Mango, Cauliflower, Oranges, Yellow Onion, Garlic

I hope you all enjoy this weeks produce :)

What do I do with all this produce?

I have been requested to post some ideas about what to do with our awesome produce baskets. The items we got this week will be underlined. Here are some ideas:

Green Beans:
1. Snap off ends, drizzle with olive oil, sprinkle on some coarse sea salt and minced garlic (if desired) and either bake in oven, saute in a pan or throw them on the grill, as Jen Rock suggested, until they are done to your liking (some people like them more crunchy, some more soft).
2. Heat 2 Tbsp. olive oil, 1 clove garlic, minced and 4 c. green beans, cut into 2 inch pieces. Saute over high heat to sear beans, stirring frequently so they don't burn. Cook until they turn bright green.
Stir in 1/2 tsp. dried thyme, 1/2 tsp. sea salt, fresh ground black pepper to taste, 2 c. vegetable broth and 1 c. water. Bring to boil, then simmer 20-30 minutes or until beans are tender. Drain broth from beans (can save for later use) and squeeze in 1 Tbsp. lemon juice. Serve.

Zucchini and Squash:
1. Steam 1/2 inch carrot rounds for 10 minutes, then add zucchini and squash chunks and steam an additional 6-8 minutes, until tender. Mix 2 Tbsp. melted butter with 2 tsp. fresh lemon juice and 1/2 tsp. sea salt, then pour over hot veggies.
2. Slice zucchini or squash in half length-wise, scoup out the center seed part then fill with tuna salad, chicken salad, hummus, guacamole, beans or anything else you can think of. Also works well with cucumbers. Great for a healthy lunch!

Lettuce:
1. Make a salad! Throw in some of those cucumbers, tomatoes, broccoli, pears or even raw green beans. Then make a really simple homemade salad dressing: 1/2 c. olive oil, 2 Tbsp. flax oil (or just more olive oil), 1/4 c. apple cider vinegar, 2 Tbsp. alfalfa sprouts, 1 green onion (the whole thing), 1 tsp. salt, 1/4 c. honey, 2 Tbsp. dijon mustard. Blend well until it looks creamy and drizzle over salad.
2. Use any of the fillings in suggestion # 2 for zucchini and squash, and wrap in large lettuce leaf. Also makes a great healthy lunch!

Fruits:
1. Make a green smoothie! To a cup or 2 of water, add several handfuls of spinach and any other dark greens you might have. Blend until there are minimal chunks then add any kind of fruits and vegetables you desire. Some good ones are: apples, carrots, celery, bananas, mango, pinapple, kiwi, berries, cantaloupe, peaches, pears, green beans (I know, sounds weird, but you can't taste them as long as you don't add too many). Some not-so-good ones are: broccoli, tomatoes, onions, you get the idea :) Feel free to experiment with different combinations. Also, unless you have a high-powered blender, make sure to chop everything up well. It's great to have some of the fruit frozen (creates a nice, cool texture, especially with bananas) however, most blenders don't like that too well, so if you want it to be cold and icy, you can just add ice (and maybe a little less water).


Note: Just an idea for organizing said produce, I like to make a list of all the produce I got on one side of a paper, then go through my recipes or ideas in my head and write what I could make with each item (or which ones to chop up and freeze) on the other side of the paper. From there, I make my menu for each week based off of what I already have.

I hope these ideas help you out as you endeavor to eat healthier and not waste any of your precious basket! Please leave me any questions or comments about how these suggestions turn out for you!

~Kelli Green

Produce ordered for July 27th

16 items:

Bananas, Peaches, Cantaloupe, Pears, Corn, Gala Apples, Tomatoes, Broccoli, Cucumber, Carrots, Kiwi, Green Beans, Romaine Lettuce, Yellow Squash, Italian Squash, Green Onions.

Strawberry, Orange, Banana Smoothie, Yum!

Just made a very yummy smoothie this morning and thought I'd share.

1 banana (frozen if you have it)
10 or so Strawberries ( I leave the stem on)
3 oranges (peeled)
Agave nectar (optional) I used about 2 tsp
Vanilla Almond Milk (filled til just below the top of the fruit) (or 1 tsp vanilla with Regular milk)
2 cups of ice (more ice for a thicker smoothie)

We drink half and make smoothie Popsicles with the rest.  My kids love it and I love the fact they think they're having a treat.

Hey just had a tip if anyone needs it on how to use all of your carrots, I use a pampered chef chopper and chop them into little pieces and put them in my lasagna or spaghetti sauce, great way to get in more veggies and the kids will never know. Jen Rock

Produce Ordered for July 20th co-op

10 Items. 
Raspberry, Banana, Strawberry, Peaches, Corn, Spinach, Sugar Peas, Green Beans, Cantaloupe, Oranges. 

A few high priced items i.e. red potato, cherries, avocado and pineapple.  We did, however, manage to get all favorites.  I hope everyone enjoys this weeks produce.  See you all tomorrow :)
Oh, and also we have 9 spots left to complete 24 for this group so spread the word to neighbors and friends and let me know.

Thanks for the tips Alicia, I forget about those bags they really work! So excited to have all of this produce for my family, we all love it!! I have already voted and it's funny how much it changed from last week, thats the awesome part you get variety woo hoo!! Thanks Jen

Tips for your produce

I thought I'd share some tips I've found to keep my produce fresh and make it last longer:

1.  I bought a box of "Debbie Meyer Green Bags" at Bed Bath and Beyond ($9.99).  It comes with 20 bags and they can be used 8-10 times each.  I place similar items in their own bag and leave them open or follow the instructions, either way.  I don't wash my produce until I'm ready to use them, but you can wash them first if you choose to, just make sure they are completely dry before putting them in the green bags.  It keeps them fresh and yummy longer. 

2.  I love the A to Z Produce website:  www.azproduce.net
You can type in the veggie or fruit that you are interested in and it will tell how best to store it, when the best time to buy it is and even some recipes of how to use it.

3.  I know what my family will eat and what they won't (although I am mean and make them try new things too), so I like to trade around with others in the coop or on the extras table.  My family really won't eat mushrooms, but if Jen likes mushrooms then we can trade something her family won't eat.  So don't be afraid to trade around a bit with each other (I'll send out a list of everyone in the group so you know who to talk to).

4.  Make sure you pick up your produce within an hour of our notification.  You may have to make arrangements for a neighbor or family member to pick it up for you.  We can't store everyone's basket all day long and keep it fresh, and they can't sit in the garage without getting ruined especially in this heat.  So be aware and make plans for what you need to give your produce a good start.  Remember there are 24 of us in the coop and we all live close enough to help someone out if we can.

I hope these tips help you keep your produce fresher longer.  If anyone has any suggestions please feel free to post them as well.  This is so exciting and I can't wait to hear your thoughts and tips and maybe even recipes you've tried with your produce each week :)

Thanks,
Alicia and Jen

Produce Ordered for 7/13

Bananas, Corn, Carrots, Romaine Lettuce, Mushrooms, Cucumbers, Strawberries, Broccoli, Tomatoes, Pineapple, Gala apples, White Nectarines, Yellow Nectarines, and Green Onions.

14 items, yay!! Several of the favorites were priced too high i.e. Red Grapes, Raspberries, Avocado, Blueberries and Red potatoes. They were out of Spinach, Cantaloupe, Peaches and Asparagus.

I hope you'll all enjoy these yummy veggies and fruit. Let us know.

New Foxboro Produce Coop

We have started yet another Foxboro Coop.  It will be every other Wednesday starting July 13th, 2011.  Please vote for your favorites and we'll do our best (depending on price and season) to get the coop's favorites. We will send a text out when the produce is ready to be picked up.  The first week you'll need to pay for  2 weeks + 1.00 for the basket (total of $34.00), so we're using coop money to purchase the produce, then pay the $16.50 every week after that.  I am working on a pay pal account to make that easier, but it depends on the cost.  For now cash or check will be accepted.  We would also like to share recipe ideas with each other, so please share those yummy recipes you use your produce in.  Please let us know if you have any questions or concerns.
Thanks, Alicia and Jen