One of my Participants took her basket to a local grocery store. The checker (her close friend) priced and weighed all her produce. You would have paid around $40 (they did not have chard so we rounded up). That means I paid $16.50 and got $40 in produce a $23.50 savings. I know that it sure is worth it I love what I get (most of the time) and glad it is easy on the pocketbook.
Just a little FYI I will be on vacation for the next 2 weeks and wont be getting a basket. I don't know if I will be able to update this blog until the 11th of June!
If you didn't try the Blackberry limeade you should it was fantastic!!!
Blackberry sorbet
use: Blackberry
http://www.epicurious.com/recipes/food/views/Blackberry-Sorbet-107045
Tomato
Chicken BLT sandwich
Use: tomato, lettuce
http://www.bettycrocker.com/recipes/chicken-blt-sandwiches/0a2bdb7a-b83e-4c67-8b6c-1b77ddff0dc7
Apple Streusel cheesecake
use: apples (it calls for apple pie filling but making your own is simple and fast and only about 5 ingredients. Fresh is always better)
http://www.bettycrocker.com/recipes/apple-streusel-cheesecake-bars/8cf62013-0676-4102-8d75-0f1ee6d3fa8f
Mushroom Bruchetta Chicken
use: Mushrooms
Use from past: onion (last week or one you have frozen from past)
http://www.kraftrecipes.com/recipes/mushroom-bruschetta-chicken-skillet-123544.aspx?cm_mmc=eml-_-rbe-_-20110510-_-1030
Tin foil dinners
use:carrots,corn, mushrooms
use from past: onions, peppers, red potato
Mix whatever veggies you would like
http://www.cooks.com/rec/view/0,1933,155191-252199,00.html
you would be surprised on what you can make in a tin foil dinner. these can be done in the BBQ or oven I wouldn't be surprised if you could crock pot them.
Banana Pops
use:banana
http://www.instructables.com/id/Banana-pops/
Mexican Egg Rolls
use: green chili (remember when working with the chili peppers use gloves and don't touch your skin it will burn very bad. if you do touch your face you can put yogurt on burning surface this aids in relief)
you can substitute the egg roll wrapper for tortillas and then fry.
http://allrecipes.com/Recipe/Mexican-Egg-Rolls/Detail.aspx
Low cal snack
black bean and corn wonton cup
Candied corn
use: corn
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/candied-corn-recipe/index.html
Swiss Chard Bundles
use: Swiss Chard, tomato
Use fro past: onion
http://www.tasteofhome.com/Recipes/Swiss-Chard-Bundles
Green Salad with Mangoes
use: Lettuce, mango
http://www.food.com/recipe/green-salad-with-romaine-lettuce-and-mangoes-140299
Cantaloupe
Scientific Binomial Name: Cucumis Melo Cantaloupes can either thrill or disappoint - it all depends on when and how you select one!
The longer a cantaloupe stays on the vine, the sweeter the flavor. However, to select the perfect cantaloupe, even in the peak of summer, you have to know what to look for.
Selection Information
Usage: Fresh in fruit salads or in fruit platters. If you want to try something different, wrap cantaloupe in thinly sliced prosciutto.
Selection: Cantaloupes are a netted cultivar of Muskmelon. Good-quality Cantaloupe will have large webbing or netting on the skin, will have yellow/orange coloring and be slightly soft on the stem end (firm elsewhere). They will also have a good cantaloupe smell on the stem end (if it is not too cold), and the scar at the stem end should be a smooth and well-rounded cavity. Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon.
Avoid: Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early. Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality.
Storage: After picking melons will ripen but their sugar content does not increase. At room temperature it takes up to four days for melons to ripen. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing fruit such as pears or bananas.
Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigerated for about three days. Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating. Freezing melons is not recommended.
Seasonal Information
Available from California, Texas and Arizona from May until October, with the peak in July.
Product from South America means cantaloupe is now available year-round. The flavor can be good, but they won't be as sweet as those available in the summer months.
Some cantaloupe are grown in Eastern Washington and Hermiston Oregon. (Available in late August)
Cantaloupe Nutritional Information
| Serving Size: 177g | |
| Amount Per Serving | |
| Calories 60 | Calories from Fat 0 |
| % Daily Value* | |
| Total Fat 0 | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 6% |
| Sugars 14g | |
| Protein 1g | |
| Vitamin A 120% | Vitamin C 108% |
| Calcium 2% | Iron 2% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts | |
Cantaloupes are low in Saturated Fat and Sodium, and very low in Cholesterol. They are also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium.
Juicing InformationCantaloupe is great for juicing
Organic Information
Cantaloupe is available organically most times of the year, but can be expensive - especially in winter.
What did you make with your basket this week I always love a good recipe!!!
6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
