Thursday, August 8, 2013

Today's harvest basket

Looks like raspberries, lettuce blend, grapes, beets, celery yellow squash, green peppers, tomatoes pluots, nectarines an onion and a shallot, broccoli, and a thyme plant.

Fruit, Vegetable, Herb, and Juice List for 08/05/2013 - 08/09/2013  

Red Beets, Celery, "Pitron" Spicy Peppers, Broccoli Crowns, Red/White Onions, Spring Mix, Yellow Squash, Vine Ripened Tomatoes, Living Herb Potted Plant ~ Oregano, Thyme, or Chives, "Dolly" Plums, Yellow Peaches, "Red Flame" Grapes, and Red Raspberries 

Fresh Grated Beet Salad with Apples, Carrots, and Mint; Roasted Beet Salad with Oranges and Beet Greens; Creamy Celery Soup; Cucumber and Celery Salad; Baked Onions with Thyme; Mexicali Shrimp; Pot Roast with Caramelized Onions and Roasted Carrots; Olive and Sun-Dried Tomato Vegetables; Chilled Thai Squash Soup with Yogurt and Cilantro; Tomato and Goat Cheese Tarts; Roasted Broccoli and Feta Salad; Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries; Ricotta with Honey and Raspberries; Fresh Peach Chutney; Peach Fruit Salsa; Savory Peach Chicken; Focaccia with Rosemary and Grapes; Grape Chutney

Bautista Farms, Bell Farms, Martinon Farms, The Fruit Factory 


  1. Hi there,
    what size tote do you order from SLO veg?
    This looks absolutely yummy, and I thought of ordering from them, just wasn't sure about the amount you get.
    Enjoy reading your recipes here!

    1. Hi Conny. Thanks for asking. We started with a large box every other week. Then we decided to go to a medium box every week and that has been perfect for my husband and my son and I. Sometimes I have just enough, say, green beans for us, other times I get a lot of something like squash and carrots and can make a larger portion for company dinners and stuff. What I find, though, is that I still need to pick up onions and potatoes from the store, because those are staples we always use. We have been getting some nice onions the last two weeks, however. Its just nice to have a good variety and supplement here and there when we have too. Also, if I get too much one week, I have been freezing it. I also made and froze pesto from the basil, so none went to waste!