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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.​

Agua Fresca Pack

Looking for additional Fruit? We’ve got them! Looking for a great way to make homemade juice? Look no further! Throw the fresh fruit(s) in the blender, add water, sugar, and lime juice, pour over ice, and be transported to the tropics!

Hoping for 2 Strawberry Clamshells, Cantaloupe, Watermelon, Pineapple, Mango, Papaya, and Guava

Cinco de Mayo Dip Pack
Salsa and Guacamole

Salad Pack

One of our all-time favorite packs! We serve a salad nearly every night; its such an easy way to get veggie goodness into our families! We love raw ingredients, of course. We also love adding roasted veggies or fruits, chopped or slivered nuts, and homemade dressings with herbs, vinegar or lemon juice, and a healthy oil. We also love to pack lunchtime lettuce wraps with lettuce and ingredients of all types!

Hoping for Spinach, Red Onions, Tangerine, Lemons, Grape Tomatoes, English Cucumber, and Radishes

Organic Fuji Apples 

Approx 38 Lbs

Approx 100 count

Fuji apples are crisp, sweet and juicy and are an all around solid choice as an apple.

Fuji Apples 

Approx 38 Lbs

Approx 113 count

Fuji apples are crisp, sweet and juicy and are an all around solid choice as an apple. I love them in all the following ways:

- Fresh eating apple
- Apple Sauce
- Fruit Rolls
- Apple Pie
- Apple Crisp

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 Tblsp)
-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.

Mangoes
Approx 12 count

Mangoes are a great, fresh addition to salsas, smoothies, yogurt, granola! Make mangowater, mangosorbet, or mango-mint limeade!

Salsa

Tomatoes

Approx 25 Lbs

Approx 100 count

Salsa, Tomato Sauce, Diced Tomatoes, Roasted Tomatoes, they all start with great tomatoes! These tomatoes will be the basis for so many amazing meals for your family.

Combine with the add-ons for some killer dishes! Salsas, sauces, caprese, ratattouille!
 

This is a simple fresh salsa recipe that adds a punch with some dry spices – include or leave

Pinto Beans

Approx 25 Lbs

Dry

Dried pinto beans – this is comfort food in our home! These are excellent prepared on the stove top (hours), slow cooker (more hours), and in the pressure cooker (one hour)! They make a killer side dish, a complete protein when paired with rice, and are a great salad topping. They are an absolute cinch to pressure can, too – add your own seasoning before or after bottling! I make at least one pot of beans each week to throw in tortillas or as a quick snack before we head out to sports activites. We like them whole, smashed, and ‘refried’ – I just use a stick blender to give a typical ‘refried’ texture. Cheating, I know, and so quick! Also, throw in some candied ginger during cooking to help with the ‘fluffy tummy’ (It works, promise, and does not change the flavor!) For a stovetop or electric pressure cooker: for two cups of dry beans, sorted and rinsed, I add 6 cups water, a couple of pieces of chopped up candied ginger, couple Tbsp of homemade Mexican seasoning, about a tsp cumin, and several Tbsp garlic (fresh, chopped in water, dehydrated, or powder – doesn’t matter!). Pressure for an hour; natural release if you’re not in a hurry, quick release if you are. Check tenderness of beans. If done, serve as is or mash/smash/stick blender them to desired texture! Cook time will be reduced if you soak your beans; with only an hour cooktime, I rarely soak. May be cooked in the slow cooker, too, of course – allow about 8 hours of cooktime on low.

Split Peas

Approx 25 Lbs

Dry

I save ham bones in the freezer just for split pea soup! A perfect food storage item – and green and yellow split peas and lentil can be used interchangeably. Try SplitPea Soup, Dahl, Hummus, Split Pea Burgers (vegetarian or vegan!), and they’re gorgeous and delicious cooked and topping any salad! I love marinating them (cooked) at the bottom of my week’s stock of salad-in-a-jar.

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