Monday, June 7, 2010

Bok Choy?

Once again I am so jealous of week B's Bountiful Basket. One of my favorite veggies is Bok Choy. I have tried to grow it in my garden but have had no luck. Once again I am trying again this year and we will wait to see how it grows. Many of you have never cooked with Bok Choy but I can promise if you have eaten Chinese food, you have eaten Bok Choy.

Thanks to Jo Rowley from the Star Valley Osmond site for sharing this recipe.
Asian Carrot and Bok Choy Medley

6-8 large carrots

3-4 bunches of bok choy

1 TB of soy sauce

3-4 finely diced garlic cloves

1 finely diced large onion

2-3 tsp of grated ginger

1 tsp of sesame seeds

2 TB olive oil

Add olive oil in a large skillet or wok. Sauté garlic, onion, sesame seeds and ginger on med-high heat until browned. Add carrots, chopped into diagonal slices, and sauté as well, stirring occasionally so they don’t burn. Add a little water it steam is needed and cover to help soften the carrots quicker, if soft carrots are desired. Cut off the end of the bok choy bunch about a ½ inch and then separate leaves and add to skillet. Also add the soy sauce and stir everything together. Cook over med heat until bok choy is tender. Ready to serve.

Monday, May 24, 2010

No Coop this week

Due to the new site and all the website bugs there will be no Co-op this week. Sorry for any inconvienence.

Thursday, May 20, 2010

Transaction Problems???

Well, it looks like BB just hit a bump in the road and we need everyone in the Co-op who participated this week to follow the instructions sent out today by Sally and Tanya.


It came to our attention yesterday that for a portion of the contribution
period this week our credit/debit card processor was set to not settle
transactions or even capture the data that was typed in. Because of this, you
were never charged for your basket. No money was removed from your account.

Because timing is very important for the co-op to function properly we went out
on a limb and ordered all the produce that we will need for Saturday so that
everyone will receive their basket as planned. We realize that families have
come to depend on Bountiful Baskets to make ends meet. Now, we absolutely need
your help now in order to get your money in for the group purchase to pay for
the produce.

We would appreciate it greatly if you would go back to our website, log in, and
check out with the items that are in your basket.

Sally & Tanya"

Tuesday, May 18, 2010

Organic Choices

So I guess we are going organic everywhere. This was a post from the website.

Earth day would have been a more appropriate time to announce this, but better late than never!

From now on organic will be available to all sites in Arizona, Utah, Idaho, Wyoming, and Nevada! Anyone anywhere will be able to get an organic basket. You will just select the Organic Up-charge of $10!

The organic baskets will be assembled when they arrive that way all sites big or small will get the full assortment of items! You will need to CAREFULLY transfer over the produce from the black plastic container it arrives in to your own container. Then leave the black container there. As ecologically friendly as ever!

For those of you who have never seen an organic basket, the amount varies but it is often (especially not during harvest season) smaller than the conventional. Same as always though, we pool everyone’s money and spend 100% of it on Organic produce on the wholesale market. You are getting a FANTASTIC deal for 100% Certified Organic Produce. Most of the time when we have tried to shop the basket at the store, there isn’t even nearly the variety that comes in the basket at the store.

The organic basket is generally more seasonally oriented. Organic produce doesn’t have the boon of sprays & extreme fertilizers so it does much better during the time of year nature intended! It’s a nice way to get used to eating with the seasons.


Sally & Tanya

Monday, May 17, 2010

New Sites in Afton, Hyattville and Lovell

Just a reminder that Lovell, Hyattville & Afton will be opening a new site on Saturday May, 22nd. To order go to and order starting on Monday May 17th at 10:00 am until Tuesday at 10:00 pm. Good Luck ordering.

Sunday, May 16, 2010

Key Lime Pie

Yesterday in our Bountiful Baskets we recieved a lot of key limes. I had no idea what to do with them. So my husband suggested that I make a key lime pie. I have never made one. So, this is new to me too. I will try it out and report back.


1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (about 12-15 limes)
1 tablespoon grated lime zest


1.Preheat oven to 350 degrees F.

2.In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

3.Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Saturday, May 15, 2010

Brussels Sprouts

As a child, growing up I had never did try Brussels sprouts. I had always heard that they were not Americans favorite veggie. So, one day at the grocery store they had some and my daughter asked me what they were. She said she loved the baby cabbages. So we purchased some and brought them home for dinner. My kids were really excited to try these cute little objects. I had never cooked Brussels sprout and knew nothing about them. So I did some research. and this is what I came up with. The kids loved them. Husband on the other hand still has some convincing to do. He prefers them with pepper bacon.

1 lb fresh Brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon orange juice or 1 Tbsp lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the Brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.

2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the Brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the Brussels sprouts are cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the main reason why some people don't like them.

3 Remove the pan from the heat, stir in the orange or lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

Serves 6-8.