sweet corn

Organic Food Delivery – April 29-May 3 2013 + Corn, Beans, Peaches Recipes

 Spring Has Sprung!

We’re America’s Favorite Organic Food Buying Club!®

[vslider name=”corn”]

Get Ready For Fresh Sweet Corn, String Beans and Peaches!

It’s a healthy, low-calorie vegetable side dish that is rich in vitamins A and C.

Cooked sweet corn increases levels of ferulic acid, which provides anti-cancer properties.  Eating corn raw is soft without cooking and milky sweet too!

 Organic Food Grocery List

 Organic Food Grocery List for the week of April, 29-May,3 2013

* Lettuce Romaine (Fl)
* Kale Green(Fl)
* Juicy Carrots
* Purple Beans (Fl)
* Sweet Bi-color Corn (Fl)
* Avocado Hass
* Radish Red w/tops
* Yellow Wax Beans (Fl)
* Sweet Mini Peppers (Fl)
* Sweet Spring Onions w/top (Fl)
* Tomatoes Round (Fl)
* Beet Red Root
* Grapefruit Ruby (Fl)
* Limes
* Peaches Yellow (Fl)
* Apples Cameo
* Pears Abate Fetel
* New Samples! Locally Made Organic Flax & Sesame Crackers

   Call To Schedule Your Organic Produce Delivery: 877-832-8289

Featured Organic Fruit


Florida Peaches

The flesh is bright orange and rosy red, finely-textured and juicy. The flavor is rich and sweet with high vitamin C.  Florida Peaches are rare and the short growing season makes them extremely desirable! 

  • Peaches are very low in calories. And, they are a valuable source of flavonoid anti-oxidants, vitamin A, carotenes.
  • Peaches are very high in water-soluble Vitamin-C,  and help retain other vitamins. The total measured anti-oxidant strength (ORAC value) of 100 g peach fruit is 1814 TE (Trolex equivalents).
  • Fresh peaches are a moderate source of antioxidant, vitamin C. Vitamin-C has anti-oxidant effects and is required for connective tissue synthesis in the body.
    • They are rich in many vital minerals such as potassium, fluoride and iron. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is essential for prevention of dental caries. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

    • Peaches contain health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin andß-cryptoxanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.


Sweet Corn Ravioli Recipe

sweet corn ravioli

See Video Below (for further instructions)

This recipe is an absolute labor of love.  Add a little truffle oil into the filling and you’ll become a world famous chef (in your own kitchen)… Three ears is all it takes!

YIELD: 4 to 5 servings (about 36 ravioli)


For Pasta Dough:
1 3/4 cup “00” flour or all-purpose flour
1/4 teaspoon salt
2 large eggs
1/2 tablespoon water (or more or less as needed)

For Filling:
2 cups corn kernels (cut from about 3 ears)
2/3 cup whole milk ricotta cheese
1 egg
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano

For Sauce:
1/2 cup white wine
1/4 cup butter
1/4 cup cream
1/4 cup chopped mixed herbs (parsley, oregano, and basil)


To prepare pasta dough by hand, on a flat surface, sift the flour into a large pile; make a well in the center roughly the size of your fist. Add eggs to well along with 1/2 tablespoon of water and salt. With a fork, whisk the eggs, gradually incorporating the flour. Add more flour or water as needed, a teaspoon at a time, to form a firm dough. Knead dough for 2 to 3 minutes or until smooth.

Or, to make it with a stand mixer or food processor, place flour and salt in the work bowl. Add eggs and mix on medium speed or pulse until dough comes together in a ball. Switch to the dough hook/attachment and knead for 1 to 2 minutes, adding more water or flour as needed, a teaspoon at a time, to form a firm dough. Transfer to a lightly floured surface and knead by hand for 1 to 2 minutes or until smooth.

Wrap dough tightly in plastic wrap and let rest for 30 minutes before rolling out by hand or with a pasta roller and cutting into desired shape.

To prepare filling, place corn kernels in a food processor and pulse once or twice until coarsely chopped. Transfer to a bowl and stir in ricotta cheese, egg, cream, salt, pepper, and herbs.

To assemble ravioli, divide dough into quarters and roll each out into thin sheets with a pasta roller (I went up to the “6” thickness on my pasta attachment). Drop 1 teaspoon of filling into the center of each ravioli, spacing the centers evenly about 2-inches apart. Moisten the edges with water, and top with a second sheet of pasta dough and press to seal; cut apart using a ravioli cutter, or a knife and crimp edges with a fork to thoroughly seal. Ravioli can be made up to a day ahead of time; arrange in a single layer on baking sheets lined with parchment paper and sprinkled with cornmeal or semolina flour. Cover with plastic wrap and refrigerate until ready to cook. You can also freeze them in a similar way; transfer them to a zip top bag after completely frozen.

Working in batches, boil ravioli for 7 to 8 minutes (add 2 to 3 minutes if cooking from frozen) or until tender. Transfer with a slotted spoon to serving dishes, reserving 1/4 cup pasta water.

To prepare sauce, heat a skillet over medium heat. Add wine and simmer until reduced slightly, about 2 minutes. Add cream and butter and simmer until thickened, 3 to 5 minutes, whisking constantly to prevent cream from scorching. If needed, add reserved pasta water, 1 teaspoon at a time, until sauce is the consistency of thick cream. Stir in chopped herbs. Spoon over ravioli and top with parmesan cheese, if desired.

Sweet Corn Risotto Recipe

organic food delivery and sweet corn risotto recipe


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces pancetta, chopped
  • 1 large onion, finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper
  • 2 14 – ounce can reduced-sodium chicken broth
  • 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
  • 1 cup cooked wild rice*
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
  • 2 tablespoons butter, cut into pieces
  • 1/2 teaspoon freshly ground black pepper
  • Shaved Parmigiano-Reggiano cheese
  • Snipped fresh Italian (flat-leaf) parsley


  1. In a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  2. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  3. In a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  4. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  5. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. Makes 6 main-dish or 12 side-dish servings.


  • * To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

 Sweet Corn Avocado Salad

corn avocado salad organic food delivery


  • 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
  • 1 medium red, orange or yellow sweet pepper
  • 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
  • 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
  • 1/4 cup finely chopped red onion or thinly sliced green onion
  • 1/4 cup snipped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 -2 cloves garlic, minced
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
  • 1 avocado, halved, seeded, peeled, and chopped
  • Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips


  1. Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
  2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
  3. Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.


Sweet Corn and Mandarin Salsa

(Don’t Forget The Chips!)


  • 1 Tbsp. freshly squeezed tangerine juice
  • 1 cup fresh mandarin or tangerine segments, diced
  • ½ cup whole corn kernels
  • 1/3 cup black beans, canned, rinsed and drained
  • ¼ cup red bell peppers, diced
  • ¼ cup green bell peppers, diced
  • salt to taste
  • ½ tsp. ground black pepper


  • Combine fresh-squeezed mandarin or tangerine juice, fresh diced tangerine segments, corn, black beans, red and green bell peppers, salt and pepper.
  • Toss gently to blend thoroughly. Cover and refrigerate until ready to serve.
  • Serving Suggestion: Serve inside a warm fresh corn tortilla with shredded lettuce to make a vegetarian taco.
  • Serve with grilled chicken.

Sweet Corn Chowder Recipe

organic Sweet Corn makes great Chowder


  • 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 14 – ounce can vegetable broth
  • 1 12 – ounce package frozen shelled sweet soybeans (edamame), one 10-ounce package frozen baby sweet peas
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground white or black pepper
  • 1 14 3/4 – ounce can no-salt-added cream-style corn
  • 1 cup cubed lean cooked ham or cooked turkey ham
  • 2/3 cup fat-free milk
  • 1 teaspoon Worcestershire sauce
  • Fresh marjoram or oregano sprigs (optional)


  1. In a large saucepan bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.
  2. If desired, garnish each serving with a fresh marjoram sprig. Makes 6 (1-1/3-cup) main-dish servings.

Creamed Sweet Corn Recipe

organic produce delivery sweet corn


  • Nonstick cooking spray
  • 2 16 – ounce packages frozen whole kernel corn
  • 2 cups chopped red and/or green sweet pepper
  • 1 cup chopped onion (1 large)
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon black pepper
  • 1 10 3/4 – ounce can condensed cream of celery soup
  • 1 8 – ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
  • 1/4 cup milk


  1. Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
  2. In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
  3. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once. Makes 12 servings.


Sweet Corn Ravioli Video Recipe:

Chinese Chicken And Sweet Corn Recipe Video:

Vegan Fried Sweet Corn Recipe Video:

Vegetarian Sweet Corn Soup Video Recipe

Sweet Corn Cakes Video Recipe

Sweet Corn Chowder Video Recipe

Sweet Corn Cobbler Dessert Video Recipe

Sweet Corn Health Benefits

Water 75.96 g
Vitamin A equiv. 9 μg (1%)
Thiamine (vit. B1) 0.200 mg (17%)
Niacin (vit. B3) 1.700 mg (11%)
Folate (vit. B9) 46 μg (12%)
Vitamin C 6.8 mg (8%)
Iron 0.52 mg (4%)
Magnesium 37 mg (10%)
Potassium 270 mg (6%)

Organic Produce Buying Club Weekly Organic Food Share & Organic Food Grocery List

My Organic Food Club Logo