Well, Here I am at the end of the weekend and Im here to report what has been accomplished. 

Im off to bed after canning 7 pints of mango salsa and another jar in the refrigerator that was partly used on the dinner of baked chicken thighs. 
I couldn't find the exact recipe that I used the first time I made it so I really hope that this turns out remotely good.  Major ingredients include mangos, red onions, jalapenos, and bell peppers.

I canned the three pineapples that we had left and let me tell you, the general concensus between *M* and I is that I may not ever use canned pineapple ever again.   I am very thankful to my aunt who told me how to tell when the pineapples were ripe and then how to make sure that the juices were through out the pineapple.  I put a touch of sugar in but Im not really sure if I needed it at all or not. 

I baked chicken wrapped in fresh herbs, roasted the artichokes for dinner tomorrow night, along with roasting most of the garlic that I have around here at the moment. 

I also made English muffins for breakfasts. We will be eating those in the morning with the blackberry syrup that I made a couple months ago.

I also roasted the eggplant and the zucchini later this week. 

thanks for reading.

Bountiful Basket First *A* Week.

Today was the first time our community has had an A week Bountiful Basket drop site.  This is spectacular because now we can indulge in our "habit"  every week if we want to.  This change also involved a time change from where we at in the afternoon to an 11 am drop site.  This was very exciting to me as I get finished with my "work day" by noon and can go home and start deciding what I am going to do with my new acquisitions. 

So, after a wonderful lunch with my hubby, I came home, got him ready for a trip he is heading off on and then started looking at what was in my basket. 

I contributed this week to get only one regular basket, and an Italian themed add on and a jar of organic coconut oil.  This is what it starts out looking like. 

 

So I have a head of romaine lettuce, one bunch of asparagus, 3 cucumbers, 3 artichokes, 3 mangos, 2 grapefruit, an eggplant, 3 yellow squash, 2 zucchini, 2 green bell peppers, 2 orange bell peppers,  2 small watermelons, a bunch of parsley, basil, oregano, and rosemary, a yellow onion, a red onion and a head of garlic,  2 boxes of mushrooms, 4 ears of corn,3 heads of broccoli. 

 

Add to that some green onions, kale, tomatoes, celery, cauliflower 2 more zucchini and ginger 3 spaghetti squash  and a couple of butter nut squash that I already have. 

 Left from last week are 3 pineapples just getting ripe, some more mangos, lemons, Anaheim chilies,  2 kinds of pears.

 

Next part of the plan is to turn all of those items into ingredients for the next week or so of healthy, delicious meals for my family.  If anyone has any ideas, be sure to comment to me, please. 

 

UPDATE TO FOLLOW

 

 1>  Eggplant/zucchini  Parmesean on tap using the eggplant, and probably 2 of the zucchini and some of the herbs. 

 

2>  Roasted artichokes along with the asparagus as sides for baked chicken using more of the herbs.

3. The bell peppers and onions will go into fajitas

4. Broccoli will go into both salads for the week and a side dish for fish out of the freezer later this week. I believe I will sautee the yellow squash and the rest of the zucchini along with some more onion as a side for that fish also.

Romaine lettuce, cucumbers, green onion, tomatos. cauliflower, celery into salads for my week for lunch.

 

So far, that gives me dinner for 4 out of 7 nights.  and a few lunches. 

Hi, My name is Sherry and I am a produce junkie

The End of the Week

Today was Bountiful Baskets day.  In any general week that makes it a good day, but today was our first time as a host site so that makes it an AMAZING day.  It was a great learning experience to see how the produce was brought in from the very beginning. 
Being a Trucking Family, we were interested in the operation from beginning to end. 

So, In rolls the truck, my husband goes out to the street to direct him in to our loading dock.  The back of the truck opens and there our shipment is.  Three pallets stacked and shrink wrapped, along with a pallet of the baskets.  Off it all came with very little trouble, even though knowing how it works now, next time will be an even better smoothly oiled machine. 

Sorting of boxes began, fruits over there...... Vegetables over there.... and add ons on that shelf there. 
Next came, lining up the baskets, 100 of them I believe.  Volunteers lined up to be given instructions by our site coordinator.  Two by two we began to grab boxes and work our way down the lines of baskets placing the produce. 

Looking out toward the front loading dock we see people beginning to line up.  Much talking and laughing and general camaraderie is going on everywhere, inside the warehouse and out.  There are a mixture of old and new at this site it seems.  I was excited because I am going to be able to see favorite old customers of mine who have become good friends, but now I see that I may make some NEW friends as well. 

Next the flurry of distribution of began.  Regular basket contributors on that side and add on packs over there.  With in minutes it seemed things were wrapping up and we were all ready to take our tired feet home. 

Of course, the first thing I had to do was lay my Bounty out and photograph it.