Organic Produce Delivery Newsletter
Eat Healthy, Be Healthy!
We want to help you with all your healthy goals. Take a look at the available organic produce for delivery this week!
October 7th 2013
America's Favorite Organic Food Club!®
Organic Food Grocery List
* Lettuce Romaine
* Lacinato Kale
* Brussel Sprouts
* Swiss Rainbow Chard
* Golden Beets w/tops
* Delicata Squash
* Sweet Potatoes
* Sweet Red Peppers
* Yellow Squash
* Pink Tomatoes
* Grapes Thomcord
* Pears Concorde
* Apples Joanagold
Call To Schedule Your Organic Produce Delivery: 877-832-8289
Seedless Grapes: Great for your health and yummy for your tummy too!
High in vitamins and minerals and loaded...read more
Kale & Shrimp
Ingredients:¼ cup bacon drippings 4 tbl olive oil1 tbl minced garlic3 tbl minced onion6-8 cups chopped kale1 tsp gyro seasoning½ tsp sea salt½ tsp fresh ground pepper1 can partially drained cannellini beans SHRIMP:3 tbl butter15-18 large deveined tail-on shrimp1 tsp ground cumin¼ cup white wine1 tbl dried parsley
Directions:In a large sauté pan over medium heat, combine bacon drippings and olive oil. Heat slightly then add garlic and onions and sauté about 2-3 minutes. Add chopped kale and with tongs, toss and coat with oils. Reduce heat to low and cook about 20 minutes tossing occasionally. Add salt, pepper and cannellini beans and mix. Cover and let simmer.Meanwhile, sauté shrimp in another skillet. Melt butter over medium heat. Add shrimp, sprinkle on cumin and toss/cook on each side about 2 minutes each. Increase heat slightly and add wine cooking about 3-5 minutes. Blend in parsley. Scoop shrimp into kale mixture and blend. Let simmer about 7-10 minutes on very low heat. Serve immediately.
Asian Stir Fry Recipe
Organic Coconut oil*
Tat Soy leaves
Baby Bok Choy
Orange bell peppers, sliced
Shallots, sliced or chopped
Fresh Lime slices or wedges
Coarse salt or sea salt and freshly-ground black pepper, to taste
Kale & Salmon
1 large bunch kale
juice of 2 limes
1/4 olive oil
salt, to taste
1/4-1/2 cup toasted pine nuts
1/2 cup currants
1/2 cup finely grated Parmesan cheese
Remove the large, central stems of the kale and roughly chop the leaves before placing in a food processor. Pulse the kale until the kale is processed into very small pieces. Then, add the lime juice, olive oil, salt, pine nuts, currants and Parmesan (adjusting amounts to suite your taste buds). Stir to combine.
Enjoy as is or with seasoned salmon!
Beet & Organge Salad
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
2 large navel oranges
3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes)
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup unsalted peanuts, toasted and coarsely chopped
Using a mandolin or very sharp knife, julienne the beets, and carrots and combine in a large bowl.Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the mixture.Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over mixture, toss to coat, and season with salt and pepper.Transfer the salad to a platter and sprinkle with the peanuts.
Roasted Brussell Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Roasted Delicata Squash
- Preheat the oven to 425 degrees F.
- Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
- Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
- Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
- Roast in the oven for 40 minutes.
Click on the link below to view the video recipe of your choice!
We Have Organic Breads!
There are a few to choose for $6:
- German Whole Wheat
- Vermont Sourdough
And, they're only $6 a loaf. They go great with Vegan diets and are low Gluten as well. Let us know if you want to try one, or all of them, and we'll add it to your order!
We Have Farm Fresh Organic Eggs $5.50/dzn
Fresh Florida Black Grouper $18.95/lb
Skin Off Filet, Fresh Caught!
Fresh Florida Wahoo $12.95/lb
Skin On, Fresh Caught!
Fresh Atlantic Salmon $10.95/lb Skin On, Fresh Caught!
Florida Jumbo Shrimp $12.95/lb
Natural Grass Fed Beef!
100% USDA Certified Natural Grass Fed Beef!
Everyone knows a meat lover. Why should they eat horrible food? Meat lovers should enjoy beef from natural grass fed sources. The Paleo diet, for example, needs good food like our meat and organic produce for the best results.
You've never tasted anything like our Sirloin Beef Tips. The cut is extra lean and they cost $12.95lb and come in 2-3 lb vacpacks that really last a long time and taste great too! We also have Ribeye Steaks and Tri-Tips too. Call or email to place your order...
Sirloin Tips $12.95/lb
NY Strip $22.95/lb
Seminole Indian Chief Rice
Florida Organic Brown Rice $5.00/3lbs
Our organic rice plants flourish in the warm, moist climate of the south Florida everglades.
In rotation with sugarcane, rice, growing naturally, restores the soil, removes unwanted pests and provides an excellent habitat for many species of native wildlife.
Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. White rice has had the husk, bran and germ removed
Cooking Instructions: Add 2cups of water to 1 cup of rice, boil 45 minutes, let cool & serve.
Nutritional Value: Rice is a complex carbohydrate that is an excellent source of energy for the body. Rice protein contains all eight essential amino acids, and has no saturated fat or cholesterol.
One cup of cooked brown long-grain rice contains: 101 calories, 2.3g protein, 23 carbohydrates, 1.8g dietary fiber, 73g water, 83mg phosphorus, 43mg potassium, 1.3mg niacin and 4mcg folate.
Is The U.S. Behind Europe Banning Pesticides?
Neonicotinoid use has become common, especially as a preventative measure. The chemicals are being applied before any pest damage or insect presence has occurred, both in the field, and even more commonly, seeds are being treated before planting. In fact, it has become difficult for farmers to find a source of seed that is not treated. Additionally, as might be expected, resistance has been observed in Colorado potato beetle, whitefly, and certain aphids.
A recent report cites research suggesting that soil-dwelling invertebrates, such as earthworms, are affected, as well.
In Europe, neonicotinoids have to be off retailers’ shelves by September 30, although they can still be used, by November 30, if already purchased. Read More...
Do Supermarkets Really Spray Poisons On Food?
Presumably, the idea behind spraying a mist of water on the produce at your local supermarket is to keep the vegetables fresh and visually appealing. The sprays are obviously on a timer system and unfortunately customers aren't aware of when their arms will be drenched... Watch out!
But, what bothers us even more is the reclaimed water is soaked with the poisons and pesticides sprayed on the conventional produce and then redistributed onto the organic produce parked nearby!
read more online...
Where Do We Stand With Monsanto?
Require GMO labeling...
Efforts are being made by the left to pass laws requiring the labeling of GMOs. In Washington State, Initiative 522 would require fruits, vegetables and grain-based products to be labeled, but exempts meat and dairy products from animals fed genetically engineered grains. Monsanto has contributed $4.6 million to defeat I-522, and opponents are outspending proponents by more than three to one. A similar initiative lost in California last year, where opponents including agribusiness and major food manufacturers outspent proponents almost five to one. Initiatives have passed in Connecticut and Maine, and legislation is pending in 20 states.
I-522 opponents cite estimates by the state's Office of Financial Management computing that the average family's food bill would rise $490 a year if it passes. The liberal Seattle Times editorialized against the initiative, pointing out that consumers already have the option of buying organic foods, and many companies already choose to self-label. Dan Newhouse, a former director of the Washington Department of Agriculture, says the bill is poorly written, containing confusing and absurd requirements. Read More...
GMO Labels NOT Coming Soon!
“GMOs are safe and poised to feed the world,” shared General Mills’ CEO Ken Powell at the company’s annual shareholder meeting this morning in Minneapolis. We hope that Mr. Powell is be prepared to eat his words soon.
The executive’s tune has not changed over the past few months in spite of growing consumer concern about GMOs, not only related to health impacts but also due to the fact that GM crops have failed to deliver higher yields have in many cases required more pesticides than conventional farming. Additionally, rather than feeding the world’s hungry GM farming has led to poorer condition for farmers in the US and abroad.
Based on the presentation made this morning and the answers given by executives, its clear General Mills is no better than the worst in the industry when it comes to labeling GMOs and phasing them out of the food supply.
Japan and U.S. Organic Food Agreement
The United States and Japan have agreed to make it easier to import each other's organic products.
The Agriculture Department is planning to announce Thursday that organic products certified in Japan or in the United States may be sold as organic in either country. The agreement will allow producers to sell in both countries without going through the lengthy process of getting certified twice.
Japan imports a wide variety of organics from the United States, including soybeans, specialty crops like cauliflower and nuts, and processed products like frozen meals. The main Japanese imports to the United States are organic green tea, sake and mushrooms.
In agreeing to the deal, Japan dropped its objections to two substances allowed in U.S. organic foods that are not allowed in Japanese organic foods.
While most of the two countries' organic standards are the same, Japan has not allowed its organics to be produced with ligonum sulfonate, a substance used in post-harvest fruit production, or alkali-extracted humic acid, a fertilizer used to help grow a variety of organic crops. The United States allows those substances.
Annual organic sales to Japan from the United States now total around $80 million, and USDA estimates the new agreement could more than triple that amount to $250 million a year over the next 10 years.
"This partnership reflects the strength of the USDA organic standards, allowing American organic farmers, ranchers, and businesses to access Asia's largest organic market," said Agriculture Secretary Tom Vilsack.
More Than 80% Of Our Packaged Foods Are BANNED In Other Countries!
If you or your kids enjoy pre-packaged convenience foods commonly found in grocery stores across the U.S. such as Froot Loops, Swanson dinners, Mountain Dew, and frozen potato and bread products, you may think twice before purchasing them after hearing what they contain: dangerous chemicals that other countries around the globe have deemed toxic to the point that they're illegal, and companies are fined hundreds of thousands of dollars for including them in food products. Read More...
Top 20 Foods To Prevent Stress & Fight Radiation Exposure
Do you remember the Three Mile Island plant, which suffered a partial meltdown in 1979? What about the Chernobyl disaster that occurred on 26 April 1986? It is ironic that over the last 30 years we’ve had 3 nuclear meltdowns…we’re averaging 1 every decade, and that’s not good!
Since the Fukishima Nuclear Disaster of March 2011, it has become apparent that we need to protect ourselves by eating right and keeping a close eye on where our food comes from. Many inter-governmental agencies are responding to the Fukushima Daiichi nuclear disaster, but geopolitical powers need at least 50 years to clean up that mess, while the repercussions just keep getting worse. To put it simply, the half- life of Radium-226 contamination is 1600 years, and Uranium-238 is 4.5 billion years.
TEPCO, the WNA, the NRC, and the Governments cannot help us any time soon and they certainly don’t care if you eat right. Regardless of what you are told, there is no safe level of radiation. So basically, it seems a smart move to stay away from Pacific Ocean sea life. Especially, bottom feeders like crab, lobster and halibut. Soon, Pacific Salmon and Tuna will be off the menu too. Be careful what you ingest and where it’s from!
Also, a little bit of diet change can go a long way towards a safe and healthy lifestyle. So, we’ve compiled a list of the top 20 foods to help you survive the stress and radiation of our world: