Cooking · Food

Bountiful Baskets Food Co-Op

A few weeks ago, I googled “food co-op, Phoenix AZ” and discovered Bountiful Baskets Food Co-op.  You contribute at the beginning of the week on Monday and on Saturday, you pick up the produce.  You don’t get to choose anything specific, just organic or traditional.  The traditional basket is $15 and the organic is $25.  I decided to try the organic basket and this is what I got:

Bountiful Basket - Organic 7/30

There are several other things you can get in addition to your basket.  They offer bread, tortillas, and even a whole case of mangoes at a great discount price.  This varies weekly.  I ordered the “mexican pack” because I love those veggies particularly.  This cost and additional $7:

Mexican pack

I arrived at a public park early this morning to pick up my produce at my assigned time of 7:30.  That means getting up a little earlier than usual, but it was completely worth it.  Personally, I love not getting to choose the specifics.  I get to be inspired by the ingredients.  Later in the afternoon, we went grocery shopping at our usual store for non-produce items (and a few more hot peppers because I use them in everything.)  I had the chance to see what produce I got in the basket and plan my shopping accordingly.

First thing I made was salsa:

Extra Hot Green Salsa and Medium Hot Red Salsa

Then I baked some muffins (with the over-ripe bananas from last week):

Vegan Banana Muffins

And finally I made this pasta and chard dish with the beautiful organic chard I got today.  I’ve never seen such enormous chard!  It was delicious.

Pasta with Chard

Tomorrow, I’ll be making enchiladas with the green tomatillo salsa and black bean soup.

Not only did Bountiful Baskets turn out to be a great deal, it also really inspired me in the kitchen.  I’m planning to purchase my produce from BB from now on.

9 thoughts on “Bountiful Baskets Food Co-Op

  1. I love your pictures and your creativity in using your products. I also made salsa and have enjoyed the challenge of working with what I am giving. Plus having all this produce around results in me eating it rather than prepacked foods. It is like an adventure.

  2. I’d love to know what you put in the chard pasta dish. I have chard growing in my garden and was just thinking of using some for dinner, but I had no idea what to make. Any help you can give is appreciated!

    1. This was the inspiration for the pasta dish:
      I didn’t have those ingredients on hand so I made something up- but I did blanch the chard as she suggested.
      I made a sauce by roasting tomatoes, onions, poblano peppers and garlic then pureeing it in the food processor. I tossed that with the pasta, chard, and a little parmesan. It was excellent. There were no left overs 🙂

  3. Yum, thanks! I have an italian frying pepper from the garden as well. Maybe I’ll try that with the chard and pasta. I’m not a big goat cheese fan, so the parmesan sounds much better.

  4. found you on your facebook page and i love your blog!!! I also buy produce from a small, local CSA! I got swiss chard and bok choy this week! very yummy!

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