Archive for the ‘General Info’ Category

Getting Your Kids (And Yourself) to Eat More Vegetables!

Monday, January 13th, 2014


I look into those bright beautiful blue eyes and I want nothing more than for this perfect child to grow up healthy, strong and with more opportunities than I would have ever dreamt. I want him to have a life of carefree nights filled with laughter and all the joys this life has to offer. I don’t want him to grow up just like me….I want him to be better than me. I want for him what every parent wants for their child.
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Z.O.M.B.I.E. Veggies

Saturday, October 26th, 2013

Recently it seems that Zombies have made a real “comeback”. Television programs, movie, books, and even cellphone companies have gotten on the Zombie bandwagon. So it seems only natural that Bountiful Baskets should resurrect a few veggies.
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Using Pinterest to Organize Your Recipes

Saturday, September 7th, 2013

For a long time I avoided the Pinterest craze because I just didn’t get it. But as I have taken the plunge I find it an amazingly useful tool for grabbing recipes and tips off the web without saving them onto my computer! The result is an easily accessible virtual storage area for all those fun things I find!
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Southwest Avocado Ranch Salad

Tuesday, August 27th, 2013

Not until we are lost do we begin
to understand ourselves -Thoreau


I didn’t realize how much I needed a creative outlet until I started writing this blog. I had a personal blog that I used post to on a very regular basis, but for a time I lost my voice. I am happy that I have found it again and am even happier to share tonight’s dinner. This morning I picked up my Bountiful Basket and immediately began dreaming up different ways that I could use it’s contents this week.
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Valentine Stickers for You!

Monday, February 11th, 2013

Click picture to download stickers

Looking for a fun AND healthy valentine? We’ve got you covered! Download these fun valentine stickers and put on the fruit of your choice. There are 48 1-inch stickers. 18 apple versions, 18 orange versions, and 12 banana versions (see the sample above!). You can print them on a sticker sheet and punch with a 1-inch punch or just print on regular paper and use a glue dot to adhere to the fruit of your choice.

Enjoy and have a Bountiful Valentine’s Day!

Conventional Weekly Roundup

Sunday, October 21st, 2012

Kale

Kale and White Bean Soup from The Daily Meal

Spaghetti With Braised Kale from Network of Food

 

 

 

 

 

 

 

 

 

 
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Waste Not, Want Not

Friday, September 21st, 2012

Picking up baskets from Bountiful Baskets pretty much guarantees that you will be doing loads of chopping and prepping of all sorts of produce. After all of your chopping, peeling and trimming you will accumulate mountains of scraps. Rather than filling up your trash can with the scraps, there are a lot of things you can do to waste not.

My favorite thing to do with the vegetable scraps is to save them up to make vegetable stock. Homemade vegetable stock is tastier and more nutritious than store bought and handy to have on hand. Whenever I chop vegetables I put the scraps into a gallon freezer bag.


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Potential Mango Recall

Monday, August 27th, 2012

We have been informed that Canadian Food Inspection Agency has recalled a limited number of Daniella brand mangoes due to the presence of Salmonella. One of Bountiful Baskets vendors supplied us with some Daniella mangoes last weekend (8/25) that were included in the Conventional Basket at two sites only; Vancouver, Washington and Salem, Oregon. Also, the full personal cases of Mangoes that were distributed co-op wide on 8/11/2012 are Daniella Mangoes. The mangoes that were distributed in baskets on 8/4/2012 and 7/25/2012 are also Daniella Mangoes.

Our vendors were informed this evening that the grower/shipper of the mangoes that were supplied announced a VOLUNTARY and PRECAUTIONARY recall. There has been no USDA recall. However, “when in doubt throw it out.” So with your health and safety in mind we are taking a very preventative and proactive measure and we are asking you to discard all of your produce from the 8/25/2012 basket that you received in Salem, Oregon or Vancouver, Washington ONLY. Those sites will receive a credit for the basket from 8/25/2012. Site wide personal case(s) of mangoes from 8/11/2012 will be credited.

For more information please see Food Safety Watch (http://www.foodsafetywatch.com/public/481.cfm) or USDA (http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/)

Best,
Sally & Tanya

Why Volunteer?

Thursday, August 16th, 2012

Bountiful Baskets is a Co-op, short for Co-operative, which “…is an autonomous association of persons who voluntarily cooperate for their mutual social, economic, and cultural benefit.[1]” (Source, Wikipedia.com) Basically, everyone needs to participate for the Co-op to work and for it to continue.

If you volunteer on a regular basis, THANK YOU! If you haven’t, let me help you with a little incentive:
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Produce Storage

Sunday, July 1st, 2012

Artichoke
Refrigerate whole for up to two weeks.
Asparagus
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Avocados
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Bananas
Store on the counter.  To ripen place in a brown bag in a warm location (on top of fridge works!) with a couple apples.  To slow ripening separate the bunch and store away from other fruit.
Beets
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Berries
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Broccoli
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Carrots
Refrigerate in a sealed plastic bag for up to three weeks.
Cauliflower
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Celery
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Corn
Refrigerate ears still in the husk. They’ll last up to two days.
Cucumbers
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Garlic
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Herbs
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Mushrooms
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Onions
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Peaches
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Pears
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Peas
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Peppers
Refrigerated, they’ll last four to five days.
Potatoes
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Radishes
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Watermelon
Kept at room temperature on the counter, it’ll last up to two weeks.
Winter squashes
Store on the counter for up to two weeks