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 Soup Pack
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, add canneloni or navy beans to make it vegetarian); chicken or beef stew, hearty vegetable soup, French onion soup, tomato soup, and stock!
Hoping for Yukon Potatoes, Leeks, Broccoli, Parsley, Celery, Carrots, and Yellow Onions.
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 Gala Apples
Approx 125 count
Approx 38 Lb
These are dense, juicy, very sweet and low acid with a hint of citrus flavor. We love homemade applesauce! Of course you could always do dried apples, regular apples sauce, fruit rolls, apple pie filling or 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 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.
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 Asparagus
Approx 11 Lbs
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.
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Red Globe
Grapes
Approx 18 Lbs
If you ask my kids, grapes are nature’s candy! Great for eating fresh, my kids also love to eat them frozen and use them as ice cubes in their drinks – because they don’t dilute and they’re fun to eat! Add to fruit salad and green salad, the kids’ holiday punch, or sangria! You can be adventurous and make grape juice!
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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. Grill them outside or indoors on a grill pan for a delicous dessert served alone or topping ice cream and frozen yogurt.
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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 Red Potatoes
Approx 50 Lbs
Roast, smash, boil, mash, saute, bake, broil! My kids adore potatoes! To cheat the evening craziness, par-roast or par-bake, cool, and then freeze for super fast supper sides!
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Russet Potatoes
Approx 50 Lb
Mashed potatoes, baked potatoes, potato soup, potatoes in stews! How about make-ahead mashed, roasted, 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/roast, 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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