ID & MT & ND & WA




Roasting Image

We are hoping for Yelllow Potato, Russet Potato, Yam Medium, Carrots Jumbo Roasters, Beets, Parsnip, Red Onion, and Garlic.

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

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!

 


Soup Pack Image

Hoping for Yukon Potatoes, Leeks, Italian Parsley, Celery, Carrots, Onion Yellow Jumbo, Roma Tomatoes, Mushrooms, Fresh Garlic, and Fresh Thyme.

We love soup weather! You can use this as the basis for stew as well. The possibilities are endless!

Imagine Zuppa Toscana (substitute coconut milk to make it dairy-free, substitute cannellini or navy beans to make it vegetarian, or add those beans to stretch your protein); chicken or beef stew, Hearty Vegetable Soup, French Onion Soup, Tomato Soup, and homemade stock.

Potato Leek Soup is a classic, and a dish I really enjoy. My crazy kids think it’s boring! This Southwest Potato Casserole is much closer to their liking. Mix it up and give it a whirl.

 


Sugar Bee Apple Image

Approximately 72 Count, Approximately 38 Pounds

A favorite apple of my family! This is a lovely eating apple, or stock up and process snacks! 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!

 


Beefsteak Tomato Photo

Approximately 11 Pounds

Large, meaty, and a favorite in our house for sandwiches and burgers, as a breakfast side, and grilled in slices.

Oh – and don’t forget caprese salad!

They can be roasted for a punch of flavor in sauces or soups, or cook down with olive oil, garlic, and herbs for a quick and fresh pasta sauce. Great paired with the Italian Veggie Pack! Let sit on your counter until they reach desired ripeness.

Panko Crusted Beefsteak Tomatoes & Cilantro Garlic Pesto
Slow Roasted Summer Tomatoes

 


Red Pear Image

Approximately 22 Pounds

Pears fresh, pears bottled, pear tart, pear crisp, pear pie, pear cake, pear salad, pear relish, baked pears, poached pears! Eat out of hand, killer spiced pear or apple-pear butter for brunch, apple-pear sauce for the lunchbox! These are beautiful bottled, and luscious baked en galette. Swoon!

If you don’t eat them quickly enough, they’re marvelous in smoothies and pear butter.

Are you feeling fancy? Here’s a recipe for a Pear Puff Pancake that sounds amazing!

 


Mango Image

Approximately 4 kg, Approximately 12 Count

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

Here’s a great recipe kick up your chip, chicken, or fish game: Fresh Mango Salsa

 


Asparagus Image

Approximately 28 Pounds

Grilled, roast, steam, and sautee! A little olive oil and garlic to roast, and finish with red pepper flake is our staple. Mix it up with a spritz of soy sauce or coconut aminos! If there are leftovers (which there never are), asparagus makes a lovely salad topper.

Asparagus is one of those things that lets me know spring is on the way. We just can’t get enough of asparagus as we defrost out of winter. Have you tried it pickled? So many amazing ways to eat it.

Try this fresh twist on a side dish: Citrus Asparagus. Another lovely option is Salmon with Asparagus and Quick Blender Hollandaise!