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Organic Basket

100% Organic Produce


Just as cool as the Conventional Basket but 100% USDA Certified Organic Produce! Also worth noting; if you are concerned with GMO produce, USDA Certified Organic Produce is not to contain any GMOs and there is oversight and audit built into the certification process. So if GMOs concern you, please go with this option.​

St Patrick’s Day Pack


Ingredients to complement your St Patrick’s Day fun meals! Perfect for making Corned Beef & Cabbage! Also amazing are herbed potatoes and mashed potatoes with kale!


Hoping for Cabbage, Russet & Red Potatoes, Kale, Carrots, Onions

Herb Pack


Whether you use these right away or you dry them and fill your spice jars, these will be a great addition to your kitchen.  Herb & spices really are the difference between ho-hum cooking and phenomenal cuisine!


Hoping for fresh Thyme, Basil, Dil, Mint, Rosemary, Oregano, Sage, Chives

Juice Pack


This pack is great for juicers as well as those who just like some additional veggies and fruits! 
Hoping for Beets, Kale, Cucumber, Ginger, Green Apple, Orange, Lime, Celery


Approx 11 Lbs

Medium size


Asparagus is one of those things that lets me know spring is on the way!  It’s a food we just can’t get enough of as we defrost out of winter.  Asparagus is so good pickled, and also amazing lightly steamed, grilled, roasted or sauteed!  So many amazing ways to eat it. We roast all of the things – an easy, hands-free way to get great tasting veggies!

Approx 95 count

So many options, they’re impossible to list! Lemonade concentrates will change your summer – and your winter! We love lemonade in iced tea. Candied lemon peel makes an amazing snack and gift. Give me lemon curd and you’ve got a friend for life. Make Lemon gremolata to finish your Italian dishes, vinaigrette, Honey-Lemon syrups, Lemon salt, Lemon butter, Preserved Lemons in brine, Lemoncello, Lemon sauce, Lemon syrup, Lemon citrus suckers, Sugared lemon to decorate your tablescape, Lemon pie lotions and Lemon soap, Lemon-mint foot baths! Muffins, pies, cakes. See what I mean? Options!


Approx 12 count


Mangoes are a great, fresh addition to salsas, smoothies, yogurt, granola! Make mango water, mango sorbet, or mango-mint limeade!

Local Russet Potatoes
Approx 50 Lbs

Approx 60 count


Mashed potatoes, baked potatoes, potato soup, potatoes in stews! How about make-ahead mashed or twice-baked potatoes? Perfect to ease your holiday cooking! There are several ways to store potatoesfor 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, 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!


Approx 8 Lb


Delicious fresh, frozen, jammed, syruped (is that a word?); dehydrate in fruit rolls; make fruit salad andfruit pizza; toss in a smoothie, smother ice cream, yogurt, cereal, and shortcake; and our favorite: strawberry-topped gluten-free crepes! A favorite dish of my kids is Greek yogurt topped with strawberries and drizzled with raw honey.

Pinto Beans

Approx 25 Lbs



Dried pinto beans – this is comfort food in our home! These are excellent prepared on the stove top (hours), slow cooker (more hours), and in the pressure cooker (one hour)! They make a killer side dish, a complete protein when paired with rice, and are a great salad topping. They are an absolute cinch to pressure can, too – add your own seasoning before or after bottling! I make at least one pot of beans each week to throw in tortillas or as a quick snack before we head out to sports activites. We like them whole, smashed, and ‘refried’ – I just use a stick blender to give a typical ‘refried’ texture. Cheating, I know, and so quick! Also, throw in some candied ginger during cooking to help with the ‘fluffy tummy’ (It works, promise, and does not change the flavor!) For a stovetop or electric pressure cooker: for two cups of dry beans, sorted and rinsed, I add 6 cups water, a couple of pieces of chopped up candied ginger, couple Tbsp of homemade Mexican seasoning, about a tsp cumin, and several Tbsp garlic (fresh, chopped in water, dehydrated, or powder – doesn’t matter!). Pressure for an hour; natural release if you’re not in a hurry, quick release if you are. Check tenderness of beans. If done, serve as is or mash/smash/stick blender them to desired texture! Cook time will be reduced if you soak your beans; with only an hour cooktime, I rarely soak. May be cooked in the slow cooker, too, of course – allow about 8 hours of cooktime on low.

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