Serving up veggies in all of our products!

Friday, October 29, 2010

Blogs We Love


Here are a select few blogs that put a skip in our step. We so enjoy their unique point of view and quirky style (high compliments coming from San Francisco where oddness is always celebrated and embraced)!

Keep doing you thing; we're excited to read all about it!

Stork Bites Man caught our attention with a fantastic Father's Day post . We love all the photos of crazy kids furniture and other fun snippets.

Dash and Bella had us at Bread Pudding French Toast. A must-read for lovers of pesto, savory tarts, and/or photography!

With a eCookbook titled, "5 Ingredients, 10 minutes," who could resist Stone Soup. We love her dead simple, no nonsense approach to home cooking. We're considering the 5 ingredient pledge.

Metro Dad always makes us smile. Child brides and Boyhood Crushes had us oooooing, awing, and giggling away. Unforgettable post!


What are your favorite blogs?

Wednesday, October 20, 2010

Make Your Own Fry Carton!

When we first introduced Veggie Wedgies at an industry tradeshow, we served samples in mini fry cartons. The cute little cartons made the whole experience so much fun for everyone at the show and will do the same for you and your kids at home.

Here's how to make your own fry carton:



  1. Print the fry carton: Click on the image and it will take you to a new tab/window. If on a Mac, hold the "control" key and click on the image. If using a PC, right click on the image. Select "copy image." In Microsoft Word, go to "edit" "paste special" and select "image." 
  2. Cut out the fry carton.
  3. Score the dashed lines with the back of an exacto knife.
  4. Fold along the solid gray lines.
  5. Put glue on the dotted sections. Bring the inside of the back flap to meet the folded gluey sections and press to secure. 
  6. Holding the carton upright (open side pointing up), press the bottom of the carton upward and the carton will pop open, ready to hold some warm, crispy, baked veggie fries!

Thursday, October 14, 2010

October Reci-pea: Baked Squash Chips


Seasoned to be either sweet or savory, these baked squash chips are a tasty fall treat for the whole family. Not only are they loaded with Vitamin A, Vitamin C, Magnesium and more, these seasonal eats contain far less than half the calories of potato chips. Pack them in lunchboxes or put them out at your Halloween party.

  • 1 squash, either a kabocha squash or a butternut squash (one with a long neck)
  • olive oil, a couple tablespoons or a can of olice oil spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala, herbs de provence, or other spice blend

Adjust the oven rack to the two center-most positions and preheat the oven to 400 degrees. Put a pot of water on the stove to boil. Prepare an ice bath.

Spray two large baking sheets with olive oil (or use 1 tablespoon of olive oil per sheet and spread with a pastry brush or small piece of paper towel)

If using a kombucha squash, cut off both ends of the squash. There's no need to peel it; the skin of kombucha squash is edible! Cut the squash in half from pole to pole. Scrape out the seeds and pulp. With the flat side down, cut each half in half (again, from pole to pole), then in half, crosswise. Using a mandoline (if you have one) or a chef's knife, slice the squash thinly, about 1/16 of an inch thick. If using a butternut squash, cut off the bulb part of the squash and set aside for another use. Peel the neck of the squash and cut it into 3-inch lengths. Then slice into 1/16 of an inch thick.

Blanch the squash slices in the boiling water for 90 seconds then transfer them to the ice bath. Dry all of the chips with a towel and lay them out on the greased baking sheets in a single layer. Spray or rub the top of the squash slices with olive oil and sprinkle lightly with salt and spices.

Set the squash on the oven's middle most racks and bake about 8-10 minutes, flip the chips and bake a couple minutes more until lightly golden brown and crispy. Keep an eye on them as some brown faster than others.

Season with additonal salt if desired and serve. Store in an airtight container for up to a few days, not that they'll hang around more than a couple hours!

Friday, October 8, 2010

Come With A Grocery List, Leave With A Flu Shot

Will you and your family be getting flu shots this year? This is definitely a heated topic and we wanted to know where you stand.
Let's start with some facts:
This year's flu vaccine protects against 3 strains, including H1N1. Supplies are plentiful enough that the Centers for Disease Control and Prevention recommends that everyone older than 6 months receive a flu shot this year. The only exceptions are elderly people with compromised immune systems and people with severe allergies to eggs (because eggs are used in the production of the vaccine).
We checked the CDC's website for the risks of getting a flu shot. "The viruses in the flu shot are killed (inactivated), so you cannot get the flu from a flu shot. The risk of a flu shot causing serious harm, or death, is extremely small. However, a vaccine, like any medicine, may rarely cause serious problems, such as severe allergic reactions. Almost all people who get influenza vaccine have no serious problems from it."

Then we heard this story on NPR which further sparked our interest on the topic:  Come With A Grocery List, Leave With A Flu Shot
" 'For very young infants, the elderly and people with weakened immune systems, the vaccine simply won't be effective,'  says [Dr. Gregory A. Poland, director of the Mayo Clinic's Vaccine Research Group]. These groups cannot produce the antibodies they need after getting the vaccine.  So, he says, the only way we can protect them is to have the people around them protected against influenza.
The vaccine is now available at grocery stores, retailers, pharmacies and work sites. 'There are places where you don't even have to get out of your car. You can drive through, stick your arm out the window and get vaccinated.' " 

I asked my co-workers if they were going to get a flu shot this year. I got a wide array of answers. One person said that she never gets the flu shot and that getting sick is a natural part of life, followed up by not wanting to intentionally put something foreign into her body. While another gets one every year and swears by it. This year, the flu vaccine is as available and as accessible as ever. Will you and your family be getting it? What is your stance?