Bountiful Baskets organic basket from today. Celery, green leaf lettuce, cabbage, strawberries, snow peas, cucumber, bok choy, ambrosia apples, tomatoes, bananas, onions, oranges (one got eaten on the ride home).
I’m not gonna lie, I love organics but I was envious of the conventional basket today. It looked AMAZING, and it was HUGE, and $10 cheaper than the organic.
Deliciousness from my Bountiful Baskets food co-op. I got the organic basket, the Italian pack and the organic heirloom tomatoes. I plan on making tomato sauce with the tomatoes and Italian pack!
Bountiful Baskets food co-op for this week. Organic basket, tropical pack, tropical granola and organic omgea-3 multigrain bread.
In the picture: oranges, cauliflower, mangos, limes, zucchini, eggplant, kiwi, avocado, tomatoes, red bell pepper, coconut, Asian pears, tangerines, pineapples, mint, vanilla beans, romaine, tropical granola, bananas, plantain, bread.
Whoa. Tumblr ate this post yesterday. It was gone, and clicking back didn’t bring it back. And it wasn’t saved as a draft. But I just got home and opened my laptop and this page was up… so strange. But that’s actually awesome, because I was sad that I wrote this whole thing out and it was lost. So, here’s my veggie soup recipe!
I made a rockin’ veggie soup for dinner. My husband had three helpings and I had two! It has a lot of chopping prep work, but once everything is chopped, it goes together quickly. I adapted a recipe I found based on what I had in the fridge, left from my Bountiful Baskets produce co-op. We pick up our next basket tomorrow, so I wanted to use up a lot of what I had on hand. The great thing about veggie soup is that it tastes great with a variety of different veggies. You could use corn, broccoli, squash, spinach etc. in this soup and it’d still be fantastic. Just keep in mind the cooking time on the veggies you’re adding and add them at the appropriate time.
Adapted from Alton Brown’s Garden Vegetable Soup Recipe.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and saute until translucent, add garlic and cook until fragrant. Add the carrots, celery and flour, stir to coat. Pour in broth and scrape the bottom to loosen flour and browned bits. Add green beans and potatoes, bring to a boil. Once boiling, add the tomatoes, zucchini, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove cover, stir in kale and mushrooms. Replace cover and let the kale wilt and mushrooms soften, 3-4 minutes. Stir in parsley, season to taste with kosher salt and more pepper. Serve immediately.