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Florida Organic Produce Delivery – December, 10-14 2012

Florida Organic Produce Delivery
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Welcome back, Florida Growing Season!     

 Tangelo Orlando

Orlando Tangelos are a hybrid of Duncan Grapefruit and a Dancy Tangerine. It has little characteristics of either fruit. Orlando Tangelos closely resembles an orange in color. Orlando Tangelos are very sweet and very juicy. The size and shape of the fruit has a resemblance to a tangerine more than a grapefruit and the skin is thin and fairly easy to peel.

 Produce List for the week of December, 10-14 2012:

* Lettuce Green Leaf (Fl)
* Greens-Kale Lacinato (Fl)
* Green Beans (Fl)
* Rice Brown (Fl)
* Celery Root
* Cucumber (Fl)
* Pepper Sweet Mini
* Potato Russet 
* Bok Choy (Fl)
* Squash Sunburst (Fl)
* Avocado Hass
* Garlic White
* Tomato Roma Gold (Fl)
* Apples Pinata
* Bananas
* Tangelo Orlando (Fl)
* Grapefruit White (Fl) * Melon Orange Honeydew 

 Apple Pinata (aka Pinova)

Pinata is a new apple variety. Pinata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish. Pinata’s thin skin makes it a standout in any apple dish you can dream up – slice it thinly to add flavor to a green salad, roast it with pork tenderloin for a filling entree, or use Pinata to make a classic apple pie.

 Pinata Apple Pie

Pinata apples adapt well to cooking temperatures, making them a great choice for apple pie.

  • 5-8 Pinata Apples (each peeled, cored and sliced ½ inch thick)
  • 2 ½ cups of sugar
  • 2 TBSP cinnamon
  • 1/8 cup of lemon juice
  • 2 TBSP butter
  • ½ cup flour
  • 2 pie shells – 10″


Peel, core and slice each apple and put into a large bowl. Add sugar, flour, cinnamon and lemon juice on top of the apples. Mix well. Cook the apple mixture in a microwave for three minutes on high power. Then, stir the apples and pour into an unbaked pie shell. Cut butter into small cubes and place generously across the top of the apple filling. Lay the second unbaked pie shell over the filling and pinch to seal pie shells together. Sprinkle with sugar. Bake at 350 degrees for 30 minutes. Then turn temperature to 375 degrees and bake for another 30 minutes.

Allow the pie to cool slightly before serving. Enjoy!

Pinata Apple Salad with Feta Cheese & Balsamic Vinaigrette

Pinata apples are a great selection for fresh salads.

  • 2 cups Mixed Spring & Spinach Salad Mix
  • 1 tbsp. Feta Cheese Crumbles
  • ¼ cup Piñata Apple (sliced)
  • 1 tbsp. Chopped Red Onion
  • ¼ cup Sliced Almonds
  • Balsamic Vinaigrette (to taste)


Place mixed spring and spinach salad mix in a bowl, sprinkle with feta cheese crumbles, and finely chopped red onions. Add Piñata apple slices, and balsamic vinaigrette. Serve and enjoy!

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.
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