A Fabulous Find!

A couple of months ago I read about this produce co-op and I thought it sounded like a good idea.  But . . . I was reluctant to try it out.  I didn't know anyone who had participated and I wasn't sure about the quality of the produce they would provide.  The prices were great, but I had to pay in advance and then pick it up at a particular location within a 15 minute window.  So much pressure!!! :)

Last Thursday I decided I would give it a try one time.  I placed an order for the Produce Basket, the Lunch Box Kit, and 5 lbs of sweet potatoes.  With the delivery fee and the required one time $2.00 contribution for coop bags, my total came to $40.00.  Take a look at a snapshot of the Produce Basket.

This picture doesn't begin to do justice to what was in the basket.  There were bananas, plums, nectarines, fresh ginger, cilantro, Napa cabbage, button mushrooms, tomatoes, lettuce, oranges, apples, carrots, potatoes, and cauliflower.  The bag had to weigh about 30 lbs.  The Lunch Box Kit had 10 single serve packages of baby carrots, pretzels, and animal crackers.  There were five single servings of banana chips.  There were baby bananas, 10 small apples, and 10 small pears.  What a bargain at $13.50!  Amazingly, everything was very fresh and well worth the money spent.

When I arrived at the pick up point, there were probably 50 people waiting in line to get their produce.  Pick up went very quickly.  Everything was sorted into bags and boxes and our orders were labeled with our names.  I had quite a time carrying all of my purchases all the way to the car.  I will certainly be back in two weeks for the next delivery.  What a bargain!

Check out the co-op when you have time.  Their website is www.communityhelpingscoop.com.  There are groups all over the St. Louis area.  I happen to be part of the High Ridge group.  Be sure to sign up for a group, and they will e-mail you a couple of days ahead to remind you to order, and then send you a reminder to pick up your produce on the delivery date.

Coleslaw - All Jazzed Up

4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
2 Granny Smith apples (julienned)
4 Tbsp Miracle Whip
3 Tbsp olive oil
1 Tbsp apple cider vinegar
Juice of 1 lemon
1 Tbsp poppy seeds
1 1/2 tsp salt
Freshly ground black pepper to taste

In a large bowl, combine the green cabbage, red cabbage, carrot and apple.

In a glass bowl, whisk together the Miracle Whip, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper.    Pour mixture over cabbage mixture and stir to combine.  Cover and place in the refrigerator for at least one hour.

Spinach Stuffed Mushrooms

I love stuffed mushrooms, but sometimes I get tired of just the ordinary sausage and/or cheese stuffed mushrooms.  Here's a recipe that will mix it up a little.  I love this because I'm a huge fan of Stove Top Stuffing.  These are a great party appetizer or fantastic with a steak dinner.

1 pkg (6 oz) Stove Top Stuffing (chicken flavor)
1 1/2 cups hot water
2 lbs fresh mushrooms (I like Baby Portabellas)
2 Tbsp butter
2 cloves garlic, minced
6 oz chopped fresh spinach (make sure it's washed)
1 cup shredded Mozzarella Cheese
1 cup grated Parmesan Cheese

Heat oven to 400 degrees.  Mix stuffing mix and water.  Remove mushroom stems and chop them.
Melt butter in skillet and add the chopped stems and garlic.  Cook and stir until tender.  Add to stuffing.  Stir in spinach and cheeses and mix well.

Spoon into mushroom caps.  Place in shallow baking pan.  Bake for 20 minutes or until tender.

Yum!!!

Game Day CSB Dip

It's hard to believe, but Football Season is just around the corner.  At our house that means break out the   Tostitos and a fabulous dip.  This is one of the best - it's Super Cheesy Spinach & Bacon Dip.

3 oz fresh spinach washed and chopped (dry thoroughly)
1 1/2 lb Velveeta cut into bite-sized cubes
1 (8 oz) package of Philadelphia Cream Cheese (cubed)
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies
10 slices of cooked and crumbled bacon

In a 4-quart saucepan, combine the tomatoes, Velveeta and Philadelphia Cream Cheese.  Cook over medium heat to melt the cheese.  Once melted, add the chopped spinach and crumbed bacon.