IA, KS, N MO, NE Offerings









 

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Organic Basket
100% Organic Produce

 

Just as cool as the Conventional Basket but 100% USDA Certified Organic Produce! Also worth noting; if you are concerned with GMO produce, USDA Certified Organic Produce is not to contain any GMOs and there is oversight and audit built into the certification process. So if GMOs concern you, please go with this option.​

Asian Pack

 

Ingredients to inspire your Asian-themed dining adventures! 
Chinese Chicken Salad (fancy)Chinese chicken salad (simple – shred Napa cabbage, carrot, chicken breast; top with snow peas, celery, and seasoned rice vinegar), broccoli beefand stir frys galore! We always keep dumplings in the freezer – they’re a delicous andquick snack or supper! These vegetable dumplings are my daughter’s favorite. The carnivores in my life enjoy them, too, but prefer these Easiest Pork and Cabbage Dumplings Ever.

 

See your state Contribution Page for pack details!

Dip Pack

 

Sometimes we just need dip! Salsa roja, salsa fresca, pico de gallo, salsa verde, guacamole, spinach dip, flavored hummus, and onion dip are all great options with this mix of goodies! This pack certainly adds veggies to complement snacktime and your south-of-the-border-themed appetizers and dishes.

 

See your state Contribution Page for pack details!

Roasting Veggie Pack

 

Packed with root veggies galore, there’s a ton of nutritional variety and it is so pretty! When we get this pack we chop everything right away and put it in ziplock bags, and then each time we would like roasted veggies, we grab some and follow the directions below! NOTE: Be careful when leaving roasted veggies out on a sheet pan to cool. It’s so easy to graze on it all afternoon, and before you know it, you’ll have eaten most of the pan and there won’t be enough for dinner! This is a serious issue in our house!

 

We love roasted veggies in our tacos and burritos. Remember to include leftovers as delicious cold salad toppers!

 

Hoping for Cauliflower, Russet Potato, Carrots, Beets, Turnip, Red Onion, Red Bell Pepper, Gold Bell Pepper, and Green Bell Pepper.

 

Simple Roasted Veggies

Peel and Cube in 1″ pieces any/all the items from your pack!

Put them in a ziplock bag and drizzle in enough Olive Oil to cover, then I add salt and pepper to taste, and about a tbsp of onion powder. Add a tsp or two of any other herbs you love – we love thyme and rosemary! – and unpeeled garlic cloves if you love roasted garlic as much as we do.

Shake and shake and shake, then dump onto a pan. Put in over at 375. Stirring every 15 minutes if it is not single layer and cook until fork soft. About 45 min to 1 hour!

 

Feeling adventurous?

Mix up the seasonings and include about a tsp of cumin. After roasting, finish with a splace of red wine or balsamic vinegar!

Granny Smith Apples

Approx 88 count
Approx 38 Lb

 

These are firm and juicy with thick skin and tart, sweet, slightly acidic flavor. This is a great time to stock up and process snacks for the summer! Dried apples, apples sauce, fruit rolls, apple pie filling (for pies or crisps!), apple butter! Plenty of options to make some healthy and delicious snacks and treats!

Fresh Sugar-Free Applesauce is easy and delicious! In a stovetop or electric pressure cooker, put in:
-Apples (at least 10, up to enough to fill your pot to the Max line
-1/2 cup water
-Optional: Cinnamon to taste (we do about a Tbsp)
-Optional: Vanilla (we do about a tsp)

Peel and core your apples, fill pot to Max line (I’ve thrown in a couple of pears, too), pressure for 10 minutes, release the pressure if you’re in a hurry, natural release if you’re not, and blend – I like my stick/immersion blender as it easily allows me to keep some chunkiness. Adjust seasoning as desired – more cinnamon, splash of vanilla, some sweet spice blend, whatever. Throw in your refrigerator and enjoy all week!

Any kind or mix of apples will do, though using only Granny Smiths will be tart. I tend to do a max of four Granny Smith per full pot of apples for sauce without using sweetener. If I use all Granny Smiths, I add cinnamon and a little sweetener!

Cauliflower
Approx 12 heads

 

Cauliflower is SO versatile! Do you eat a paleo or low carb diet, or do you just make sure to serve a veggie or two every night for dinner?  Either way this is a great opportunity to get your hands on lots of Cauliflower to par boil and freeze! Make last-minute dinners easy, and don’t forget to prep and freeze cauliflower crust for gluten-free pizza! Roasted cauliflower soup is divine. 
 
Roast the whole head: Brush with olive oil, sprinkle with garic, and roast the whole head. I’ll cut into steaks, roast, and serve with salsa or chimichurri for my vegetarian kiddos, or chop and make seasoned “taco meat” and add lentils or quinoa. 

Or, if you want a slightly naughty and amazing and kid-friendly dish:

Recipe:
Steam cauliflower florets to just-tender
Dip one side in egg wash, then dip in Parmesan cheese,
Pan-fry in a bit of olive oil until golden brown and delicious!

Our kids will annihilate two heads of cauliflower in one sitting when we prepare it this way. A Sally family secret recipe… now not-so-secret!

 
I bet this would work beautifully in an air fryer!

Pie Pumpkins

One case of 
Approx 14 pumpkins

 

These pumpkins are a classic in any fall display. They’re a good food source too! Use  as decoration for now and food for later! (And if you’re really lazy like I am, let it set out all year. You’ll have pumpkin vines volunteering!)

Apples Dipped in Caramel
Approx 24 count

Apples Dipped in Caramel and Rolled in PEANUTS
Approx 24 count

CONTAINS: PEANUTS

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