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.

Friday, May 14, 2010

Order History

There is now an Order History button on the Bountiful Baskets website. Please click HERE to be direected to that site. You will be able to view your order history from there.

Thursday, May 13, 2010

May 15th Pick up times

There was alot of confusion as to what is the actual pick up times for this Saturday May 15th. So here is the low down on times.

Thermopolis: 7:30am

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

No Add ons

Just to let everyone know that due to the new website going live this week there will only be baskets available this week. There are no Add ons.

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. GOOD LUCK!

Sunday, May 9, 2010

How Do I Order On The New Site?

First off, you are going to want to know what day to make your contributions. You can find this from the contribution schedule. This will help you to know when to contribute to the co-op. (order your basket) Right now the contribution schedule is as follows.

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

Once you have reached that magical time to contribute to the co-op, you will find a square with your state name under the co-op offerings section of the website. It will look something like this, but with your state listed. You will want to click on More Information to get into the ordering part of the site. Once you are in you will find this page that says Offer. From here you will be able to pick your site from the pull down menu. If you don't see your site listed that is because it is either not offered that week, or unfortunately the site has sold out of baskets. You will then need to either choose another site that is located near you or wait for another week to participate.
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

The New Website Is Up

Hurray! Bountiful Baskets new website is up and running. The site in my opinion is more user friendly. You will notice that on the home page you will need to recover your password from the old site if you have registered with Bountiful Baskets before.

Just click on password recovery and it will ask for your email address. After typing in your email address a new password will be sent to your email.

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.

If you no longer have access to the email account that you registered with, or if you are unable to recall the email address that you used on the old site, you may need to register for a new account. Please do not email Bountiful Baskets directly to recover your passwords. They are extremely busy updating the new site and are unable to recover passwords. Just create another account.
To create a new account all you need to go is go to the register section. Fill out your information and your registered. Again I don't see a submit button so go ahead and just hit the enter button, after you put all your infromation in the form. I hope everyone has an easy time making these simple changes. If you have any problems please send me an email

Im so Jealous!

I really need to find someone in Greybull, Meeteetse, Powell, or Cody that is willing to open up a site in their town. Lovell is ready to go on B weeks but, I need another site to get a truck up here. I am really sad because todays drop was awesome and we don't have any sites here in the Big Horn area that runs on B weeks. I guess I am being selfish and I want produce every week. This is what they recieved all for $16.50.
  • 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

Sunday, May 2, 2010

How to cook Artichokes

I have had alot of people ask me what to do with the Artichokes. This is a great place to learn.
How to Cook and Eat an Artichoke

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
  • radishes
  • 4 Artichokes
  • Spinach
  • 2 Cucumbers (not shown)

I also ordered the Mexican Pack for an additional $6.50. I received
  • 2 Grey Squash
  • 6 Limes
  • 4 Jalapenos
  • 10 Tomatillos
  • 1 Head of Garlic
  • 4 Avocados
  • 2 White Onions
  • Cilantro
  • 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.