High Produce Prices Sending Fresh Food Box Orders to Record Numbers.

We are seeing some of our largest orders in quite some time this month and we only have to look towards grocery store prices to find out why this is. Wholesale produce prices fluctuate week to week and being able to pick the specific items at the best deal we are able to deliver prices that can’t be touched even by the most discount of grocery stores. I recently did a price check at local grocery stores and to put together an equivalent to our $20 box this past week you would be spending a minimum of approximately $30 on less than fresh produce at a discount grocer right up to $45-$50 at some of the more well known chains. We are also able to source the freshest possible ingredients by skipping the need to overstock shelves and keep fresh items in a backroom for sometimes up to a week like many grocers. Not to mention the fact that our produce avoids all the wear and tear of your grocers, try finding an avocado at your grocer that hasn’t been squeezed by at least 20 hands!

Your Unbeatable Burlington Box for February 16th:

In your $10 bag we have included: Ontario Apples, Clementines, Ontario Potatoes, Ontario Mushrooms, Zucchini, Roma Tomatoes, Ontario Yellow Onions, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Clementines, Ontario Potatoes, Zucchini, Roma Tomatoes, Ontario Yellow Onions, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Green Kale

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Clementines, Ontario Potatoes, Zucchini, Roma Tomatoes, Ontario Yellow Onions, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Green Kale as well as Green Leaf Lettuce and Celery

Kale and Veggie bean soup

2 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 teaspoon salt, divided

2 garlic cloves, minced

4 cups vegetable broth

1 Bunch Chopped Kale

2 cannellini beans, rinsed, drained, and divided

1 can black beans, rinsed and drained

1/2 teaspoon freshly ground black pepper

1 tablespoon red wine vinegar

1. Heat a large pan over medium-high heat. Add olive oil to pan. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Add remaining vegetable broth, cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar.