Bountiful Baskets

Week of 3/23/2013


1 Bunch Asparagus
1 Cucumber
1 Pineapple
2 Bunch Broccoli
2 Onions
2 heads Living Lettuce
5 Russet Potatoes
7 Bananas
10 Minneola Tangerines
(we traded our grapefruit for more oranges. And gave away our cauliflower).


Week of 2/23/13

2 bunch Broccoli
1 head Red Leaf Lettuce
1 five pound bag Yukon Gold Potatoes plus a handful of extras
2 Leeks
3 Pineapples
3 Asian Eggplants
4 Cara Cara Oranges
4 Braeburn Apples
/5 Rainbow Carrots
8 Bananas


Week of 2/9/13

  • 8 bananas
  • 4 pears
  • 2 heads cabbage
  • 1 bag fuji apples
  • 2 clamshells grape tomatoes
  • 2 bunches spinach
  • 1 spaghetti squash
  • 1 giant yam
  • 3 english cucumbers
  • 14 blood oranges
  • and 1 cat to claim them all


Week of 1/26/13

2 bags of potatoes (traded our watermelon for one)
2 pounds strawberries (one extra for volunteering, of course)
9 Bartlett pears (sooooo making Riesling Poached Pears!)
1 bunch bananas
1 bunch celery
4 lemons
4 onions
1 pineapple
7 tomatoes
2 bell peppers

Our dog decided it smelled really good this week and therefore all belongs to her now.  lol

Our dog decided it smelled really good this week and therefore all belongs to her now. lol

Week of 1/12/13

Picture taken by Lisa W Y.  I was too sick this week.

Picture taken by Lisa W Y. I was too sick this week.

11/17/2012 What a great week!

  • 10 apples
  • 6 oranges
  • 4 pomelos
  • 3 russet potatoes
  • 2 bunches of celery
  • 1 head romaine lettuce
  • 2 pineapples
  • 1 honeydew melon
  • 3 1lb bags of carrots
  • 6 bananas

Could it get any better?!  And can I say SO GLAD to get celery and carrots right before thanksgiving!  Two more things off my list!

Here’s this week’s take 10/20/2012.  Seems a little smaller than usual.  But I think it’s just because the veggies were so limited.  One large Onion hardly looks as bulky as 3-4 small ones like we got early on this summer.  Anyhow, here it is!  I’ll do my best to update how we’re using it.

  • 1 Pineapple
  • 2 bunches Celery
  • 1 Acorn Squash
  • 1 bag grapes
  • 4 Tomatoes
  • 5 Asian Pears
  • 1 Onion
  • 6 Bananas
  • 2 Pomagranates
  • 1 bunch Kale
  • 1 head Romaine Lettuce

Here’s what came in our basket this week 10/06/2012.  I intend to TRY to update this post as I use the contents and hope that by the next week we’ve made use of everything 😀  We have TWO new locations opening in Killeen in November!

  • 2 cucumbers
  • 4 bell peppers
  • 1 bag grapes
  • 7 plums
  • 8 apples
  • 7 bananas
  • 6 potatoes
  • 1lb strawberries
  • 1 head romaine lettuce
  • 1 bunch spinach


  • Spinach was eaten lightly wilted.
  • Lettuce was eaten in salads
  • Apples were used in Apple Crumbles
  • 3 potatoes were used to make mashed potatoes
  • Two were used to make Bacon Baked Potatoes
  • One banana tossed in the juicer with
    • Two of the plums
    • Some of the grapes
  • Strawberries are still waiting for a purpose.  I think I’ll make some stuffed french toast or something with them tomorrow…. on my new Crusty Bread recipe!  Actually just ate them with some powdered sugar and tossed some into the juicer.
  • Hubby roasted the peppers last night and made a sort of salsa to eat with the loaf of bread he took to work today.
  • Gonna use the rest of the bananas today.  One in a smoothie and the rest in a banana walnut Crusty Bread

Previous take: 9/22

Previous take (two weeks in a row plus “lunch box”and a case of peaches):

I don’t really have a recipe for it. It’s just a slap together meal (very hard to screw up… see above for a pic) But I take a BIG pot, set it to heat at medium heat, slice some smoked sausage/kielbasa and toss it in to brown. While it’s browning, slice a large onion, add that to the pot. While the onion is cooking, peel and chop some potatoes (usually I’d use red potatoes to add some color (cut in half) but today I just used some BB potatoes from last B week). About halfway through working on the potatoes (I did 3 today) stir the onions and sausage so the onions get a little caramelization on them. Finish chopping the potatoes and toss them all into the pot then cover with a lid. Let that steam while you chop the cabbage into about one inch cubes (they’re gonna fall apart but that’s about the size “chunk” you’re going for). Be sure to remove the stem/core. Once all the cabbage is chopped, toss it into the pot as well (don’t stir). Add chicken boullion (if you have cubes instead of packets, dissolve in a bit of water). A dash of salt. Then pour in a can/bottle of beer. Cover and let cook for about 20 minutes before stirring the cabbage around and evenly distributing all the other ingredients. Cover and cook till desired doneness is reached. Salt to taste.

oh! And I’ve been known to toss in a packet from a chicken ramen noodles when I didn’t have bouillon on hand. lol

This is the closest I’ve found online for this recipe