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 Mexican Pack
Ingredients to complement your south-of-the-border-themed dishes! We absolutely love making salsas, fajitas (with or without meat!), and this Mexican hot sauce - we make something similar and add a teaspoon of oregano and double the garlic. My big kids use this sauce on everything!
Hoping for Poblano Peppers, Grey Squash, Tomatoes, White Onion, Green Onion, Lime, Jalapeno, Avocado, Cilantro, and Garlic.
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Avocado
Small size
Approx 84 count
Not much better than your own case of avocados! I love to get a case, peel, and freeze with guacamole fixings. Then I pull out when I want some, and it’s already guacamole-in-a-bag!
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White
Button
Mushrooms
Approx twelve 8 oz cartons
We’re so excited for mushrooms! Store in the refrigerator in paper bags and use quickly, or dehyrdate; parboil or saute and freeze; or pickle! I usually dehyrdate mine and keep half in slices and powder the rest for an easy (and sneaky) flavor add-in.
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 Red Onions
Approx 25 Lbs
How do you like your onions? Diced, minced, caramelized, and dehydrated – that’s how I like mine! I always have chopped and minced onion in the freezer (double-bagged!) for quick toss-ins to almost every supper dish. I also keep on-hand frozen mirepoix, soffrito, and Creole holy trinity for easy starts to innumerable savory dishes. Caramelize a bunch of onions and freeze them in 2 tablespoon measures! Makes adding an extra-special punch of flavor so easy! Chop and dehydrate onions for shelf-stable seasoning, and grind some for onion powder just for grins!
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Pineapple
Approx 8 count
Delicious sliced fresh and in smoothies, add to jams, and bottle chunks! Freezes beautifully for future smoothies or later processing. We make smoothie kits with our favorite fruit and veggie combos for dump, blend, and run mornings! Juice some up with oranges or mango for a super special and delicious breakfast beverage. Have you tried dehydrated pineapple? So easy and delicious! A perfect summer-y, sweet, and healthy snack at home or on the go.
My kids love Virgin Pina Coladas as a special treat, and they’re pros at making them – even my 8yo! Into the blender goes chunks of pineapple, coconut milk, and just a squeeze of lime. Add ice to make it a frozen dessert – No sugar or dairy required!
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Russet Potatoes
Approx 50 Lb
Mashed potatoes, baked potatoes, potato soup, potatoes in stews! How about make-ahead mashed or twice-baked potatoes? Perfect to ease your holiday cooking! There are several ways to store potatoes for long-term storage: use a root cellar, dehydrate, freeze, bottle. Root cellar: a dark, cool, dry place with a consistent temperature of 35-40 degrees and some ventilation. No fruits in there with the potatoes! To dehydrate: Wash, then slice or dice, blanch, and dehydrate. Peel only if desired (I never do!). To use, rehydrate and cook like you would raw potatoes. Freeze: make twice-baked potatoes, my sons’ *favorite* method! Make and freeze mashed potatoes, the second favorite method among the menfolk in my house. Or slice for fries, par-cook, and freeze for later. Bottling: potatoes must be pressure-canned, and having a shelf full of bottled potato is sure to make lunch and supper sides quick and easy! Hot hint: we take dehydrated potatoes and twice-baked potatoes camping and stay-cationing. Makes for easy breakfasts and excellent supper sides (re)baked in the fire!
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Orange Pumpkin
One Pumpkin
Approx 13-15 Lb each
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!)
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