May 28 Order

Cameo apples
Asparagus
Bananas
Green beans
Strawberries
Raspberries
Broccoli
Rainbow carrots (a bag of multi-colored carrots; they’re very cheap right now trying to “get the word out”)
Celery
Cucumber
Kiwi
Romaine lettuce
Mango
Cantaloupe
Sno peas
Russet potatoes
Roma tomatoes

May 14 Order

Jonathan apples
Apriums (I haven’t tried these before—I think they’re a cross between apricots & plums)
Avocados
Bananas
Blackberries
Green cabbage
White corn on the cob
Honeydew melon
Cantaloupe
Mushrooms
Red onions
Pears
Pineapple
Red potatoes
Spinach (in a bunch, not a bag)
Grape tomatoes

April 30 Order

Here’s what we’re getting this week:
Jonathan apples
Artichokes
Bananas
Strawberries
Broccoli
Carrots
Celery
Cucumbers
Red grapes
Kiwi
Romaine lettuce
Oranges
Pears
Green bell peppers
Russet potatoes
Zucchini
Campari tomatoes (I think these are a variety of cherry tomatoes, since they’re packaged in a clamshell)

Cinnamon Apple Crumble

(From Kelly Hinds)
4 cups (about 2 large) peeled, cored and thinly sliced baking apples
Crispin, Fuji, Golden Delicious or Jonagold are a few good ones
3 T orange juice
1/4 cup sugar
1 T cornstarch
1 t vanilla extract
1 t ground cinnamon, divided
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup (1/2 stick) margarine or butter
1/2 cup quick or old-fashioned oats

Preheat oven to 400. Lightly grease 2-quart baking dish
Combine apples and orange juice in large bowl. Stir in granulated sugar, cornstarch, vanilla, and 1/2 teaspoon cinnamon; toss to coat. Spoon mixture into prepared dish.
Combine brown sugar, flour, and remaining cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture.
Bake 25-30 min, or until topping is golden brown and apples tender.

Mint lemonade

In blender, mix 2 cups crushed ice, ½ c lemon juice, ½ c sugar, 1 ½ c water, and several mint leaves. Blend until smooth.
You can also use frozen lemonade concentrate; just substitute ice for half the water, and add mint leaves.

Here’s a link for more recipes using mint: http://www.eatingwell.com/eat_drink/fresh_inseason/fresh_mint.html

Ideas for Portabello mushrooms

Marinate and grill them.
Roast them: Oven 450. Grease a cookie sheet. Slice mushroom into ½” strips and place on cookie sheet; drizzle with olive oil, fresh garlic, salt & pepper. Bake 8-10 minutes or til cooked.
Saute them: Slice mushroom into 1/2 “ strips, and cook in a frying pan in 1-2 tbsp of butter until tender. Serve with grilled chicken over pasta.

Also, check out this website for recipe ideas: http://www.foodnetwork.com/search/portobello+mushroom/results.do?fnSearchType=recipe

New Calling Tree

Here is the new calling tree. I have Christine, Shannon Williams, Cheryl, Millie, Allison Smith, Amber, Kelly, Carol & Rebecca on the text message list, so you are no longer in the calling tree.

Paige calls Angie, Stephanie Bagley & Amanda Davis
Angie sends a text
Amanda calls Jennifer Hancock & Kaylynn Sims
Stephanie calls Valree Smith and Cicely Bright
Jennifer calls Jessie Riessen and Kathy Mack
Kaylynn calls Tara Huntsman and Sandy Johnson
Valree Smith calls Linda Garrard and (new person-TBA)

Thanks—let me know if there are any problems! (like you’re not on the text list or calling tree!)