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Florida Organic Produce Delivery – December, 03-07 2012

Florida Organic Produce Delivery
Buying Club Food Share: 

Welcome back, Florida Growing Season!     


Organic Farming Research Foundation P.O. Box 440, Santa Cruz, CA, 95060, USA


That’s what they’ll be saying in DC when thousands of us call our Members of Congress INSISTING they pass the 2012 Farm Bill this year.

Every one of us who count on healthy food will suffer a huge blow if Congress fails to pass a 2012 Farm Bill.

Our goal at OFRF is to get 8,000 of you to call Congress TODAY!

It’s easy. Just pick up your phone and make a quick call to your member of Congress. You can’t imagine how influential your call is.

Here’s all you need to say:

“Hi, my name is ______. I vote in your district. PLEASE help pass the 2012 Farm Bill before the end of the year. WE must ensure that organic farmers get your support in order to help communities prosper. Please pass a Farm Bill NOW that invests in organic farming, organic certification support and conservation.”

Let’s bring on an ORGANIC AVALANCHE the likes of which Congress has never seen.

Here’s to YOUR health and prosperity!

Maureen Wilmot
Executive Director

“In my 70 years on this planet, it was my first time ever calling my Representative. My call was very well received by my Senator. I’m pretty pleased with that. It was easy!”

George Blauvelt
Hidden Valley Ranch

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 Apple Liberty

Apple Liberty

Liberty was developed at the famous Geneva Research Station in the 1960s.  It is derived from Macoun, and is very much a McIntosh-style apple, with red skin and juicy flesh.  The flavor is well balanced, perhaps sharper than many of the Mac-related varieties but still with the characteristic vinous note.

 Produce List for the week of December, 03-07 2012:

* Lettuce Red Leaf (Fl)
* Greens-Spinach (Fl)
* Cabbage Green
* Rice Brown (Fl)
* Cauliflower Romanesco
* English Cucumber (Fl)
* Pepper Sweet Mini
* Onion Red 
* Garlic White
* Squash Carnival
* Avocado
* Tomato Gold Grape (Fl)
* Apples Liberty
* Bananas
* Orange Navel (Fl) 
* Eggfruit (Fl)
* Grapefruit White (Fl) 


Canistel is a lesser known fruit of the American tropics.  In India, it is only known and eaten in a few localities and is seldom utilized commercially.  It is an evergreen, small sized tree of the family Sapotaceae.  The fruits are about the size of an apple, yellowish to orange in color with somewhat mealy pulp similar in appearance and texture to a cooked egg yolk enclosing often a single large seed.  At maturity, the strong odour of the pulp is described as contains about 2,000 iu/100 g carotene, a precursor of vitamin A.  It is also a good source of proteins (2.5%) and or vitamin C(43mg/ 100g).
The flavor is sweet and somewhat like that of baked sweet potato or pumpkin pie filling.
The fruit will soften to eating-ripe in 3 to 10 days. they should not be allowed to become too soft and mushy before eating. Ripe fruits can be kept in good condition in the vegetable tray of a home refrigerator for sevral days.
Some enjoy the fruit with salt, pepper and lime or lemon juice or mayonnaise, either fresh or after light baking. The purred flash may be used in custards or added to ice cream mix just before freezing. A rich milkshake, or”eggfruit nog”, is made by combining ripe canistel pulp, milk, sugar, vanilla, nutmeg or other seasoning in a blender.
other have prepared eggfruit pancakes, cupcakes, jam, marmelade.

Fields in Florida yield a rice surprise

More than 10,000 acres of rice paddies normally thrive each summer in Palm Beach County, the state’s only rice-growing region. Each spring the long-grain and medium grain rice is planted in laser-leveled fields flooded with water.
Naturally nutty and slightly chewy when cooked, brown rice is a terrific whole-grain choice. Try our easy recipe that’s flavored with garlic and bay leaf—it will go with just about any dish. No thinking necessary!



1 tablespoon olive oil
1 clove garlic, smashed
1 cup brown rice or brown rice blend
2 bay leaves
½ teaspoon kosher salt


Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant (do not let brown), about 1 minute. Add the rice and stir to coat in the oil. Add 2 cups water, the bay leaves and salt and bring to a boil. Cover the pan, reduce the heat to low and cook until the rice is tender and the water is absorbed, 45 to 50 minutes.

 Brown Rice Pilaf

Brown Rice Pilaf


1 medim onion, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
1 1/4 cups long grain brown rice, uncooked
2 garlic cloves, minced
1 1/2 cups water
1 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper


1 In large saucepan, saute onion and green pepper in oil until tender.
2 Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
3 Add the water, broth, thyme and pepper.
4 Bring to a boil.
5 Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
6 Fluff with fork.

Rice, Cheddar & Spinach Pie

Rice, Cheddar, Spinach Pie Recipe


  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 3 cups cooked instant or quick-cooking brown rice
  • 1 cup diced extra-sharp Cheddar cheese
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup nonfat milk


  1. Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
  3. Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.
  4. Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Rice with Black Mushrooms

  • 60 g dried black mushrooms, chopped
    1200 ml hot water
    60 g butter
    600 g American long grain white rice
    finely chopped garlic cloves, to taste
    Freshly ground black pepper and salt
    Ground cloves
  • Soak the mushrooms in the hot water. Drain, reserving the liquid.Heat the butter in a saucepan and sauté the rice and garlic for 2 mins. Add the reserved liquid together with the remaining ingredients. Bring to the boil, stir once, cover and simmer until rice is cooked and liquid absorbed.


Barley & Wild Rice Pilaf with Pomegranate Seeds

Barley and Wild Rice Pilaf with Pomegranate Seeds Recipe

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.


  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup wild rice, rinsed
  • 1/2 cup pearl barley
  • 3 cups reduced-sodium chicken broth, or vegetable broth
  • 1/3 cup pine nuts
  • 1 cup pomegranate seeds, (1 large fruit; see Tip)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped flat-leaf parsley


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
  2. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  3. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.


  • Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. To reheat, place in a baking dish, add 1/4 cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350°F or 25 to 30 minutes.
  • Tip: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
 Organic Produce Buying Club Weekly Food Share