It was good while it lasted!

The end of the Reclaimed Produce has arrived.  :(

Produce Guy informed me a few weeks ago that his company had recently released new guidance on changes to store policies and included in that memo was that the produce and bakery departments are no longer allowed to give away food to anyone other than a registered food bank.

He was so apologetic and really felt terribly.  I assured him that I understood completely and that I appreciated being able to pick up the produce that I was able to over the past almost year.

So....now that grocery budget that I was so proud of reducing......well that's about to go through the roof! UGH.

We eat a TON of plants around here.  I mean - a ton!  When I go to the grocery store and get asked if I am a caterer or if I own a restaurant - I think that tells you how many vegetables and greens I buy - and that's with having a garden!

So...out comes the Menu Planner.   It was so hard to use it when I didn't know what food I would be getting each week in the boxes, so it was always a "fly by the seat of my pants" kinda thing when it came to planning dinners.  We've only been using it again for 2 weeks and this thing saves me so much money!!!

I "liked" BackYard Produce on facebook a few months back and I love their recipes/ideas they post all the time.  They also deliver customizable boxes of fruit/veggies/meat/cheeses/etc to your house once a week.  They post what is in the next week's box on Thursday and you have until Saturday to customize your box.  Then it just shows up at your house! :)

We are getting our first box today and I am so excited! Even with getting the super-jumbo-you-eat-an-insane-amount-of-produce sized box - it still isn't enough.  But I am so happy that we can provide our family with almost exclusively local grown, organic produce and then I simply have to supplement throughout the week.  This week, I plan on having to buy limes, cilantro, and of course more bananas - we eat them like they are going out of style! I will be continuing to use tomatoes, peppers, beans, okra, kale, etc from our garden as well as all of the tasty canned goods I've been so busily putting up for the past month or so.  I also have some left over apples, potatoes, and oranges that I bought last week, so we'll be set for a bit.

We also, may or may not have purchased 80 pounds of organic Vidalia onions that are now adorning my canning shelves....we go through at least 1- 1 1/2 five pound bags of onions a week, so I hope those will last us a bit! :)

Not too bad of a start for getting back to the real world of having to purchase your produce - if you ask me!

German Potato Salad

Alright.  We admit it, we BROKE OUT THE BACON!!!  I have been saving 3 packages.  One to make German Potato Salad and the other 2 to make BLT's.  I couldn't take it anymore and on Wednesday I used up the potatoes I got in the reclaimed produce box and I made the best German Potato Salad I have ever had! :)

When I was browning the bacon, Te-Man was happily playing in the living room and he stops what he's doing all of a sudden, whips around towards the kitchen and says "Bacon? Bacon! BACON!!!" and comes running full speed into the kitchen and then proceeds to chant Bacon Bacon Bacon until it is done. :)  He ate probably 1/4lb of bacon - it was ridiculous!

So I found this recipe over at A Feast For the Eyes.  Her site is great - you should totally swing over and check her out! I have only made the potato salad, but if her other recipes are only half as good as that one, we'll all be set! :) You should at least swing by and read this touching story about her mom and this potato salad - so sweet! You can also find her on Facebook.

German Potato Salad

Original Recipe Here

What's In It:
1 1/2 c red onion,  finely chopped
1/2 lb bacon, browned and finely chopped
5lb potatoes, boiled, skinned, and sliced 1/4" thick
2 c vinegar*
2 T bacon grease
1 t dill, heaping
1/2 c rice vinegar
1/4 c vegetable oil
1 t sugar
1 1/2 t kosher salt
1/2 t freshly ground black pepper

What To Do With It:
Combine all ingredients together, gently.  If you can, skin and slice the potatoes while they are still warm so they soak up more of the seasonings.  Allow to set at least 30 minutes before serving and serve at room temperature.

*I used white but if I'd had red wine vinegar, I'd definitely have used that.

Whoa! Reclaimed Produce is CRAZY!

So I haven't been very good about taking pictures of the reclaimed produce.  Things just got busy and I just got....well not lazy....but busy doing other things and arranging produce nicely on my table was just not at the top of my priority list.  I think you guys will forgive me?

We have been picking it up twice a week every week - unless we are out of town.  And I can not even begin to tally the hundreds of dollars we have saved!  Look at all the produce I hauled in yesterday!

It was so heavy that twice people asked me if I needed help getting it into/out of my car and I had to haul it into the house in our wagon!

I am currently listening to the peppers being pickled in my canner, I am cooking black beans (with the onions) in my slow cooker for black bean and corn salsa (to use up the red and orange peppers), the potatoes are boiled for German Potato Salad, the pickles and green onions are waiting to be sliced.  The grapes, strawberries, and cantaloupe are half gone already, the broccoli will be going into some stir fry with some squash, and the spinach will be blended to be added to smoothies and what not.

What am I going to do with all that squash though?  Have a recipe I can't live without because I feel like I can live without yellow squash. haha. :)

Have you reclaimed any produce?

Plant Based Pad Thai

I am a lot of things.  I'm sure you could ask a ton of people and they would probably all give you slightly different answers, but one that I think would be very rare (or hopefully non-existent) is cheater.  The Super Parents definitely raised us all to be honest, hard working, etc.  Just today at a market, a small business owner gave me the wrong change and I was almost embarrassed that I hadn't noticed.  I have my own small business and I would NEVER want to cheat anyone out of anything!

Well....I'll tell you a secret.  I do cheat.  I cheat when I make Pad Thai. :)  I found this recipe over at Happy Herbivore.  Have you checked her out yet?  Oh. My. Goodness.  I have not found a single dish of hers that I am not in love with.  I think I'm going to be asking for her entire cookbook set for Christmas and I'm kinda anti cookbook (I can't stand the clutter - so I end up putting them away and then I never use them!)

I love using this recipe to use up all the odds and ends from the fridge or when I get a ton of veggies in the reclaimed produce box.  Both of the pictures in this post are filled with free veggies (except for the water chestnuts in the first pictures - those were a special request from Ze-Ra)! :)  I think I can handle a meal that costs less than $1 for 4 people!!! :)

CHECK HAPPY HERBIVORE OUT!!!!

Cheater Pad Thai

Original Recipe Here

What's In It:
1/4 c soy sauce
2 T sweet soy sauce (or additional regular soy sauce)
2 T peanut butter
2 T sweet chili sauce*
1 t siracha sauce
1/2 t garlic powder
1/2 t ginger powder

8 oz rice noodles, prepared

What To Do With It:
Whisk all ingredients except for noodles together.  I sometimes do this earlier in the day and keep it in the fridge if I know I'm going to be rushed later - how can you be too rushed to whisk something together in 2 minutes?  I don't know, but it happens.  :)

Pour over rice noodles as soon as they are ready.

Serve with bean sprouts, green onions, veggie stir fry - or just enjoy the noodley goodness. :)

*I use a sweet chili sauce for spring rolls.  I just saw that you can make your own....I smell a project! :)

Summer Salad

I got some free portabellas in a reclaimed produce box and what better way to eat them than as a burger!?  So to go with our mushroom burgers, I made some delicious potato salad and some of this fresh summer salad.

Wolverine LOVES this stuff.  Anytime I ask him what he wants to have, he says Lima Bean and Corn Salad. :)  I just figured that since I also make this with zucchini on occasion, calling it Lima Bean Salad just wouldn't do. :)

Summer Salad

Original Recipe Here

What's In It*:
2 c corn (the sweeter the better)
1 c lima bean or diced zucchini**
1 c tomatoes, diced
2/3 c cilantro, chopped
1/2 lrg onion, thinly sliced
1 T dijon mustard
2 T basalmic or white vinegar
2 limes, juiced
1/2 t pepper
1 t garlic salt

What To Do With It:
Mix all ingredients together and allow to chill for at least 2 hours before serving.

*I did measure everything out when making this recipe the first time, but the recipe is really forgiving - so I really don't measure much anymore.  I grab a couple of handfuls of lima beans out of the bag in the freezer and a quart size bag of  corn, then grab a couple of tomatoes, and a large handful of cilantro.  This summer, when my peppers are going gang busters in the garden, you can bet your britches I'll be throwing in a pepper or two as well. :)
**If you are using canned Lima Beans, just rinse and go.  If you are using frozen or dry.  Be sure to cook them enough to soften them - you don't want to be biting into a hard lima!
If you're going with the zucchini, just dice it and use it raw.

Reclaimed Food Week #11

This week's theme must have been....GREEN!  Check out all those goodies - maybe Produce Guy thought the chickens needed a little St. Patrick's Day pick-me-up. :)  

Either way - we LOVE our green veggies here at the hive- just today for lunch Te-Man snagged a piece of cucumber off of my lunch plate and munched away happily.  Ze-Ra is always down for eating some veggies - she is seriously the easiest kid when it comes to food.  As long as it isn't sauer kraut or salted ham, she's game!   It is so fun when you get to watch your kids make great choices! :)  

 Tuesday 03/12/13

Thursday 03/14/13

Reclaimed Food Week #10

Whoa momma....look at all the corn, yellow squash, and peppers!  Craziness! 

I made a new recipe with the squash - it was a chocolate zucchini bread recipe.  It was interesting....everyone but me LOVED it....maybe it was because I used honey and I don't really like the taste of honey....I don't know. :(

We made hashbrowns out of the butternut squash - those were delish!  I'll have to make them again and take a pic - super easy and even a great work out ;) 

Te-Man was so excited when he saw that corn - YUM!

Tueday 03/05/13

Kale soup baby....yea! 

Thursday 03/07/13

Reclaimed Food Week #9

Only one day of produce this week, but that's alright - no complaining here!  

Even with getting produce only one day, I was able to save over $30 of produce from hitting the garbage!

Have I convinced you to contact your local grocery store to ask about their produce scraps?  You should definitely do it - the worst thing that can happen is they say no.  

My "chickens" eat like kings!!! 

Thursday 02/28/13

Reclaimed Food Week #8

Wow, I have gotten bad about posting these....yeesh.

Maybe I am forgetting to post them because I'm so busy eating all of the produce.....yea....that's it. ;)

I can tell you that it might not have kept me busy, but it sure did keep us (and Wiley Kat's family) happy with tummies full of fruit! :)

Tuesday 02/19/13

Thursday 02/21/13

Kale Soup

This soup is phenomenal!  I have been making it for about 2 years now and everytime I make it, I think to myself....why don't I make this more often!!!

Even my 12 year old nephew, who I would consider a non-adventurous eater, LOVES this stuff.  He ate 3 bowls and the only reason he didn't eat more is because we ran out! haha

This past time I made it, I used sweet potatoes because that's all I had on hand and I wanted to use them up since they were from this past year's harvest.

I don't think I'll ever make it with white potatoes again....the sweet potatoes added another little something extra that just put it over the top!

I have also made this with all types of sausage - usually just whatever I have on hand.  Andouille, chorizo, kielbasa, and most recently a Venison Kielbasa with cheese.  All have been FANTASTIC!  I'm telling you, this soup will not let you down.

So...make it with white potatoes or make it with sweet potatoes, make it with kielbasa, heck - make it with chicken sausage....just make it!

Honey Bee Hive's Kale Soup

Original Recipe Here

What's In It:
2 T olive oil
3 medium potatoes, peeled and diced
1 large onion, diced
6 cloves garlic, minced
2 bay leaves
3/4 t salt
1/2 t pepper
1 bunch Kale, de-ribbed and chopped (about 3 cups chopped)
1 15oz can chick peas, drained
1 can diced tomatoes, not drained
1 lb cooked sausage
1 qt chicken broth

What To Do With It:
Saute potatoes and onions in olive oil over medium high heat for 5 minutes.  Add garlic and spices and cook 2-3 more minutes.  Add remaining ingredients and simmer just until potatoes are tender 20-30 minutes.  

We served ours with some warm crusty Roasted Garlic Potato Bread. :)

Reclaimed Food Week #7

Strawberries and grapes this week!?  That's awesome!!!  I had plenty of produce to get to share some with Wiley Kat this week and have all kinds of peppers to eat with the Hummus I picked up also.  I want to turn those beets into some beet pancakes, but we'll see if I get around to it.  My fridge is packed to the gills! 

 Tuesday 02/12/13

Thursday 02/14/12

Te-Man is LOVING all of this fruit and corn.  He's turned into quite the corn expert.  I'm also looking forward to some Kale smoothies this week.  I still have a little bit in my garden, but I'm kind of saving it....for what I'm not sure....it's just the natural hoarder in me. ;)   

Reclaimed Food Week #6

Well, if things were a little slow last week, this week more than made up for it!  Wiley Kat got three big bags of produce this week and my fridge was overflowing!

No complaints here from either camp though....I mean really who can complain about too many veggies! :)

 Tuesday 02/05/13

Thursday 02/07/13

Check out all those carrots from Tuesday!  We are still eating them :) I bought all the stuff to make this Carrot Pasta from Weelicious....but I haven't gotten around to doing it yet....maybe this weekend.  

We ate almost everything else in salads, but I put the swiss chard in breakfast smoothies and YUM - it was fantastic! :) 

Reclaimed Food Week #5

This week veggies weren't as plentiful as usual, but that's alright, we had plenty left over from last week, so really it was probably a good thing so that we didn't waste anything.  

I totally forgot to take a picture of Tuesday's produce, but it was 3 small zucchinis, an ear of corn, and a large metal bowl of green beans. :) 

Thursday 01/31/13

Te-Man had the corn eaten by the time I was done snapping the green beans that went into the freezer.  The zucchini was turned into bread, the greens were cooked down and frozen for later, we had roasted carrots for dinner one night and the lettuce was turned into salads! :) YUM! 

Reclaimed Food Week #4

You can never have too much produce - at least we can't here at the Hive!. :)

Gotta love all the goodies this week!

Tuesday 1/22

You should see Ze-Ra devour those mangoes - they are all gone already!  And Te-Man has made pretty fast work of those Carrots and oranges.  As for the salads, those were gone in less than 24 hours as well.  The mushrooms, well some went into this Venison Pot Pie and the others are being saved for Spaghetti! 

Thursday 1/24

All of that beautiful lettuce and those peppers will very soon be turned delicious salads - yum!

Have you called your grocery store yet?  

Zucchini Bread

This has been one of my favorites since I was a wee one.  I have never found another Zucchini bread that tastes even close.  If you use butter (what else would you use, right?) to grease your loaf pans, the edges get a delectable crispiness to them....and I will fight you for that end piece. ;)

If you're feeling really frisky, try it warm with a layer of luscious butter - and if you aren't too busy getting yourself a second slice, you'll thank me. :)

Do you think the fact that the zucchini was free makes it taste better?  I might have to eat an extra slice just to be sure. ;)

Zucchini Bread

What's In It:
3 eggs
1 c brown sugar*
1 c oil
1 t vanilla
2 c grated zucchini with skins
2 c flour
1 T cinnamon
2 t baking soda
1/4 t cream of tartar
1 c nuts, chopped (optional)

What To Do With It:
Preheat oven to 350 degrees F.

Beat eggs, sugar, oil, and vanilla until thick.  Add remaining ingredients and beat until smooth.

Pour evenly into 2 greased loaf pans and bake 45 min - 1 hour or until a toothpick comes out clean.

Allow to cool in the pan for about 10 minutes, then turn out, and cool on a wire rack.

*The original recipe calls for 2 c white sugar, but in an attempt to reduce the sugar, I go with 1 c brown sugar.  To be honest, you really can't tell the difference and I figure an entire cup less is awesome!

Reclaimed Food Week #3

Have I told you how completely kick butt it is that I get free food?  I LOVE IT! :)

Tuesday was only one lonely head of cabbage - but that's okay, I used it to make these fantastic Tuna Quesadillas!

Tuesday 1/15

Thursday's box was busting at the the seams!  WOW!  We had lots of salads this week, I'm trying a new type of cole slaw, and I even turned some of that delicious zucchini into some Zucchini Bread. :)

Thursday 1/17

Roasted Green Beans

Let's keep our simple foods day going with some super easy roasted green beans.

We get a LOT of green beans in our reclaimed food boxes - which is awesome!  But I sometimes look for different ways to use them...I thought about roasting them just like I do these beautiful Carrot Coins.  I'm so glad I did!

Roasted Green Beans

What's In It:
20 oz Green Beans, frozen and thawed or fresh*
2 T Olive Oil
1 t Garlic Salt 
1 t pepper

What To Do With It:
Toss green beans in olive oil and spread onto a lined cookie sheet.  Sprinkle with seasonings.  Bake at 400 degrees F for about 30 minutes, stirring half way through.  Once you get to 30 minutes, watch carefully for desired donenes.  I wanted them to be a little "charred" in places and it took me about 10 more minutes.

Please note....Te-Man does not like green beans.  They are in fact the only food he has ever spit back up - but he was eating these like hot cakes! I could barely get them on his tray as fast he was eating them!  Wolverine said maybe we should take him in and have him checked out.  haha. :)

*You could try this with canned, but I haven't.

Bread & Butter Pickles

What to do when Produce Guy gives you almost 7 pounds of cucumbers?  Make Bread & Butter Pickles!!!

I didn't want to go to the trouble of canning the pickles, so I searched through my recipe box until I found this one.  I've had it in my box for awhile now....and I'm not sure where it came from, but if it is you....thank you!

The pickles are crunchy and the flavor is spot on.  The only "complaint" I might have is that I wish I'd have given the cucumbers a second rinse because the brine was slightly saltier than I'd like - that being said...it was only noticeable when eaten plain.

I have eaten these on a hot dog and in potato salad - both....spot on!

Bread & Butter Pickles

What's In It:
4 lb pickling cucumbers, cut into 1/4" slices
1 lrg onion, thinly sliced
6 T pickling salt
4-5 c crushed ice
1 1/2 c sugar
3 c cider vinegar
2 T mustard seeds
2 t celery seeds
1 t ground ginger

What To Do With It:
Toss cucumbers, onions, and salt together.  Layer in a large non-metalic bowl alternately with the ice, ending with ice.  Weigh down with a heavy plate.  Chill overnight.
In non-reactive pot (I used an enameled cast iron dutch oven) combine sugar, vinegar, mustard seeds, celery seeds, and ginger.  Boil for 3 minutes, remove from heat, and allow to cool slightly.
Remove any un-melted ice from the cucumbers and drain.  Rinse thoroughly, twice.
Pack cucumbers and onions into mason jars (I used 5 pint size).  
Pour pickling brine over the cucumbers.
Refrigerate until ready to serve.

Reclaimed Food Week #2

WOW....there is not a day that goes by that I do not stop and think about how blessed I am.  I have a beautiful family, I have amazing friends, I have more than I could ask for in all areas of my life.

This week, my kitchen was overflowing with fruits and vegetables!  I was even able to share some with a great friend!

 Tuesday 1/8

Thursday 1/10

Reclaimed Produce Week #1 2013

Being able to reduce our grocery bill by half has been an amazing accomplishment for us and we couldn't have done it without Mavis over at One Hundred Dollars a Month and her reclaimed produce!  Thank you MAVIS!!!

I thought that this year I'd do a weekly post about all the goodies I'm getting for my "chickens".  It astounds me every trip, even if all I get it a few heads of lettuce and cucumber, it's FREE!

I know a lot of people have tried asking their local grocery stores and have been told that it is against policy to give out produce.  In my opinion, if the worst that can happen is that they say no, then why not ask every grocery store you can find because maybe one will say yes!!!  

Check out these hauls!

 Tuesday 1/1

Thursday 1/3

Has anyone had any luck getting reclaimed produce for themselves?