2007 RSF Food Committee/Dan's order

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2007 RSF Food Committee

This list should not be used as a guide to future orders, some of the amounts are far too large

Contents 1 Vegetables 1.1 Lima baeans/soy beans 1.2 bell peppers 1.3 onions 1.4 green onions 1.5 shallots 1.6 celery 1.7 garlic 1.8 sweet potatos 1.9 potatos 1.10 tomato 1.11 cucumber 1.12 yellow squash 1.13 Carrots 1.14 Parsnips 1.15 asparagus 1.16 spinich 1.17 zucchini 1.18 broccoli 1.19 Cauliflower 1.20 mushrooms 1.21 Rubarb 1.22 Raddish 1.23 Romane 2 Fruit/berries 2.1 strawberries 2.2 cherries 3 fresh herbs

Vegetables

Lima baeans/soy beans

• 16lbs./ 250oz. (fresh or frozen, perferably not in pods (soya))

bell peppers

• approx. 250 bell peppers

onions

• approx. 110 onions

green onions

• approx 35 bunches

shallots

• 100 shallots

celery

• 15 celery roots'

garlic

• 535 cloves/ approx. 70 bulbs?

sweet potatos

• approx 20 Sweet potatos (may purchase seperate for pre-prepped meal)

potatos

• 20lb

tomato

• 25 large ripe

cucumber

• approx. 100

yellow squash

• 25

Carrots

• 10 packaged, peeled baby carrots
• 30 bags/bunches

Parsnips

• 25 bags/bunches

asparagus

• 300 ounces (asparagus soup)

• 20 lbs

spinich

• 40 bags/bunches

zucchini

• 54 lg.

broccoli

• 30 heads

Cauliflower

• '30 heads

mushrooms

• 20 8oz.pkgs.

Rubarb

• 20 cups (rubarb crisp)

• 4 bunches

Raddish

• 20 bunches

Romane

• 120 heads

Fruit/berries

strawberries

• 15 pints for icecream/snacks

cherries

• 6 pints cherries

fresh herbs

• fresh Cilantro

• 8 1/4 teaspoon (curry)

• Fresh Basil

• 1-3/4 cups and 2 tablespoons chopped (Citrus Vinigrette)

• fresh parsley

• 50 tspns chopped (gazpatcho)
• 2 cup (grain salad)

• fresh dill

• 200 tsp.(6 cups) (dill dip)