Bountiful Baskets

I love participating in the Bountiful Basket food co-op here in AZ!  Just look what I picked up today for only $85 and some change:

I ordered:

• two bushels of granny smith apples (You know what I'll be doing Mon., and possibly Tues.-- that's right, canning.)
• cameo apples
• bananas
• pummelos, I've never tried these before, but I hear they're very tasty and a lot like grapefruit.
• asian brown pears
• mandarin oranges
• lemons
• limes
• rio red grapefruit
• celery
• broccoli
• two small bags of baby carrots
• lettuce leaf
• yams
• butternut squash
• 1 pint grape tomatoes
• five loaves of whole wheat bread
• and whole wheat and cranberry cereal bars

I think that's a pretty good deal, and we're eating healthy!  Every week the ingredients of our baskets change.  Last week we had zucchini, and I made this great zucchini soup recipe my friend, Aimee, gave me.   Here's the recipe, it was a hit at our house! 

Crema de Calabacitas

(Cream of Zucchini Soup)
http://www.recipezaar.com/, Oct. 2009

4 medium zucchini (~1 lb.)
2 cups of water
salt
2 tbsp cilantro
2 tbsp butter
2 tbsp onions, finely chopped
1 tbsp all purpose flour
1 (13 oz) can of evaporated milk
1 cup chicken broth
cilantro leaf (garnish)

Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid. Place zucchini, 1 cup cooking liquid and 2 tbsp cilantro in a blender; process until pureed. Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil. Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

Anyways, I know they have sites in WA, UT, and AZ.  If you want to check it out visit:

Bountiful Baskets

http://www.bountifulbaskets.org/