Monday, May 24, 2010
Thursday, May 20, 2010
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
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
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
Sunday, May 16, 2010
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
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
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.
Friday, May 14, 2010
Thursday, May 13, 2010
Worland: 7:30 am
Ten Sleep: 8:30 am
Basin: 9:45 am
Burlington: 10:45 am
Cowley: 11:30 am
Star Valley: 12:15 pm
If you would like to help volunteer this Saturday. Please show up 1 hour early to help. It will be greatly appreciated.
If you live outside of Wyoming and you would like to know what time your site pick up is. Please click here to be directed to Bountiful Baskets.
Monday, May 10, 2010
Update*** Looks like the Internet Explorer glitch is fixed. Thanks to all of Sally's hard work this morning. I believe Internet 6 will have issues.
I have found a few glitches in the system. This might help you out if you are having a hard time ordering baskets. If you are using Internet Explorer 7, you might have a few problems ordering. For some reason you cannot see any submit buttons when ordering, or at checkout. Try using firefox or upgrading your browser to Internet Explorer 8. Email me if you have anymore problems ordering. firstname.lastname@example.org GOOD LUCK!
Sunday, May 9, 2010
Wyoming: Monday at 10am until Tuesday at 10pm
Northern Utah: Monday at 1pm until Tuesday at 10pm
Southern Utah: Monday at 4pm until Tuesday at 10pm
Idaho: Monday at 7pm until Tuesday at 10pm
Arizona: Tuesday at 9am until Wednesday at 10pm
Nevada: Tuesday at 9am until Wednesday at 10pm
Washington: Tuesday at 9am until Wednesday at 10pm
You will also see many add ons that you can purchase beyond your basket. Just put in the amount you want and when you are finished with your order hit the "enter" key and you should get a check out page. I will add more to this post once I am able to make a purchase on Monday evening. Hope this helps.
Saturday, May 8, 2010
If you want to change your password look for your name under the Shopping Cart on the far right hand side. You can click on your name to get access to your account profile. You can edit your account from there. I have noticed that after putting in your new password there is not a submit button or an ok button. I just hit enter and it took my new password.
- 3 lbs. of Cameo Apples
- 5-6 Bananas
- 4 Green Bell Peppers
- 1 Green Cauliflower
- 6 Yellow Corn
- 1 Romaine Lettuce
- 5 mangoes
- 8 Minneolas (Oranges)
- 1 Bunch of Spinach
- 3 Roma tomatoes
- 1 Watermelon
So if you are interested in opening a site in one of these town or any town here in Wyoming let me know. Email me at Nichold@bountifulbaskets.org
Sunday, May 2, 2010
Saturday, May 1, 2010
Today we had an awesome offering! I had wonderful volunteers. Someone made off with two baskets that weren't theirs. I was not happy about that but, all in all it was a great day.
Today we received.
- 8 kiwi
- 5 Bananas
- Cantaloupe Melon
- Honey Dew Melon
- 3 lbs. of Jazz Apples
- 3/6 oz cartons of Blackberries
- Romain Lettuce
- 4 Roma Tomatoes
- 4 Artichokes
- 2 Cucumbers (not shown)
- 2 Grey Squash
- 6 Limes
- 4 Jalapenos
- 10 Tomatillos
- 1 Head of Garlic
- 4 Avocados
- 2 White Onions
- 2 green onions
So what should I do with my Mexican pack?
Tomatillo Salsa Verde Recipe
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.