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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.

Cantaloupe

Approx 15 count

 

Such a sweet treat! My kids love cantaloupe. They love them sliced, cubed, blended, wrapped with prosciutto, and on fruit kabobs! Perfect on a fruit tray or in fruit salad. Or try out this Chilled Cantaloupe Soup

 

I love to warm up the house with baking. Here’s a melon twist on dessert bread!

Cantaloupe Bread with Praline Glaze

English Cucumbers
Approx 12 count

 

Plan for crisp salads and crudite trays! Eat out of hand or use as a dipper. Cucumber salads are a great way to change up your mealtime sides. Here’s a lovely, refreshing recipe: Cucumber Citrus Salad

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!

Butternut Squash
Approx 12 count

Approx 35 Lbs

 

A sweet, nutty-flavored squash that rocks our world! Roast it and then let your imagination run wild: mash, toast, puree or cube for soup or freeze for later. Butternut squash has a nice shelf life that will keep a delicious dinner side available no matter where in the basket cycle you are! Try roasting with garlic, dusted with cumin, and finished with a splash of red wine vinegar and fresh thyme. It will knock your socks off!

 

Want a sweet option? Try Butternut Squash Pie!

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