Florida Organic Produce Delivery – February, 25-28 2013

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Florida Organic Produce Delivery
Buying Club Food Share: 

It’s that time when we make our Pink Lady Apples Donation!  Help us support The Annie Appleseed Project!

Annie Appleseed
 
With every case of Pink Lady Apples that My Organic Food Club sells in the month of March, we will be making a donation to The Annie Appleseed Project. This Florida based all-volunteer nonprofit organization exists solely to help those with cancer.  What started as a personal search for answers from the founder has turned into a valuable resource for thousands. Our produce club is proud to be helping this special organization that has enriched and saved many lives.  Please support The Annie Appleseed Project by participating in your March produce order and receiving delicious Pink Lady Apples in your basket!
 

Red Leaf Lettuce

organic produce delivery

Organic Produce Delivery

Red an green leaf lettuces are the most popular leaf lettuces. Both have very soft curly leaves and a semisweet taste. Red leaf lettuce is softer,and sweeter. Green leaf lettuce has a delicate flavor and a mildly crispy texture making it ideal for sandwiches.

Red leaf lettuce packs a high nutritional value,far superior to iceberg lettuce,into very few calories, about 15 per a 12 ounce serving. Additionally, red leaf lettuce is an excellent source of beta carotene, which may be indicated in reducing risk for developing cataracts.

 Organic Produce Delivery List for the week of February, 25-28 2013:

* Lettuce Red Leaf (Fl)
* Carrots Bunny Juice
* Arugula (Fl)
* Broccoli (Fl)
* Mushrooms Cremini (Fl)
* Pepper Sweet Mini
* Colards Green (Fl)
* Potato Sweet Jewel
* Zucchini Squash
* Tomato Grape (Fl)
* Squash Yellow (Fl)
* Celery (Fl)
* Apples Pink Lady
* Oranges Blood (Fl)
* Blueberries
*
 Watermelon Mini Seedless
* Bananas
* Strawberries (Fl)

Broccoli

broccoli

Broccoli is a member of the cabbage family which includes arugula, cauliflower, collards, bok choy, and kale, among others.  Some researchers suggest that small amounts of broccoli sprouts may protect against the risk of cancer as effectively as much larger amounts of the mature vegetable.  The chemical composition of broccoli and other cruciferous vegetables is complex, which makes it hard to determine which compound or combination of compounds may provide the best protection against cancer.

Organic Produce Delivery Recipes

Broccoli and Pepper Stir-Fry

Broccoli and Pepper Stir-Fry

Serves 4| Hands-On Time: 15m| Total Time: 15m

Ingredients

  • 1  tablespoon olive oil
  • 1  tablespoon grated fresh ginger
  • 1  bell pepper, chopped
  • 1  bunch broccoli, cut into florets (6 cups)
  • 1  bunch scallions, sliced
  • 1/4  cup  hoisin sauce
  • 1  tablespoon  toasted sesame seeds

Directions

  1. In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
  2. Add the bell pepper, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
  3. Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds.

Organic Produce Delivery

Sautéed Broccoli, Tomatoes, and Bacon

Sautéed Broccoli, Tomatoes, and Bacon
Serves 4| Hands-On Time: 25m| Total Time: 25m

Ingredients

  • 4  slices bacon, cut into 1-inch pieces
  • 1  bunch broccoli, cut into florets (6 cups)
  • 1  cup  cherry or grape tomatoes, halved
  • kosher salt and black pepper

Directions

  1. In a large skillet, cook the bacon over medium heat, stirring often, until crisp, 6 to 8 minutes. Transfer to a plate.
  2. To the skillet, add the broccoli and tomatoes and cook, tossing often, until the broccoli is tender, 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with the bacon.

Broccoli, Orange, and Olive Salad

Broccoli, Orange, and Olive Salad

Serves 4| Hands-On Time: 10m| Total Time: 15m

Ingredients

  • 1  bunch broccoli, cut into florets (6 cups)
  • 1/4  cup  pitted kalamata olives, chopped
  • 1  orange, segmented, plus 1 tablespoon finely grated zest
  • 2  tablespoons  olive oil
  • kosher salt and black pepper

Directions

  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
  2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Creamy Broccoli and Apple Slaw

Creamy Broccoli and Apple Slaw
Serves 4| Hands-On Time: 15m| Total Time: 15m

Ingredients

  • 1/2  cup  plain low-fat yogurt
  • 1/4  cup  mayonnaise
  • 1  tablespoon  cider vinegar
  • 1  small shallot, finely chopped
  • kosher salt and black pepper
  • 1/2  bunch broccoli, finely chopped (3 cups)
  • 1/2  apple, finely chopped
  • 1/4  cup  dried cranberries
  • 2  tablespoons  toasted pine nuts

Directions

  1. In a large bowl, stir together the yogurt, mayonnaise, vinegar, shallot, ¾ teaspoon salt, and ½ teaspoon pepper. Add the broccoli, apple, cranberries, and pine nuts and toss to combine.

Broccoli Salad

Broccoli Salad Recipe

This great-tasting broccoli salad is packed with flavor and crunch, with raisins, sunflower seeds, and a tangy slightly sweetened mayonnaise dressing. Feel free to use pine nuts in this recipe instead of the sunflower seeds. Also, it’s easy to reduce the sugar in this recipe. I add only a tablespoon or two of sugar and use light mayonnaise, and it’s still delicious tomske with your organic produce delivery.

Yield: Serves 8

Ingredients:

  • 5 to 6 cups fresh broccoli florets
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed, optional
  • .
  • Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1/4 to 1/2 cup sugar, or to taste

Preparation:

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6.

Grilled Broccoli with Sriracha Compound Butter

I love seared and grilled broccoli. It’s my favorite way of eating it. Then I found a recipe in Food & Wine this month for grilled broccoli, done with a tabasco butter and queso fresco. I never thought of spicing it up this way first. Here’s my variation on that idea using a similar compound butter, and a few other delicious things! If your dried pineapple is really dry, you should use scissors to cut it into small pieces. Knives slip easily on dried fruit. You could also dry your own pineapple, which gives you more control over how dry it gets: Cut a fresh pineapple into large dice, the put on a sheet pan in a 250 degree oven for about 90 minutes. Check and roast longer if necessary.

6 T unsalted butter, softened, but not melted
1 T sriracha (chili sauce)
1 1/2 t honey
1 bunch broccoli, stems peeled well, and then halved lengthwise
1 1/2 T chopped dried pineapple
4 oz greek feta (mixture of sheep and goat’s milk), crumbled
peanut oil
1 c cooked black rice
pea shoots

Mix the butter, the sriracha, and the honey together with a fork or spoon until smooth and well mixed. Taste and adjust seasonings as necessary. I like to refrigerate mine for a day in advance, then bring it back to room temperature, but you can use it right away, too.

Prep your broccoli, then toss the halves in a little peanut oil and salt.

Light a grill and get it scorching hot. Grill the broccoli, cut side down first, until charred and crisp tender, a few minutes per side. Remove and immediately toss with the compound butter, tossing while the butter melts into a sauce for the broccoli. Add the pineapple and toss some more.

In a skillet heat some peanut oil and fry the cooked black rice until crispy. Use a little salt here, too. Transfer to a serving bowl, top with the broccoli and sauce, sprinkle with a little of the feta and top with some pea shoots. Serve warm.

Broccoli and Colored Bell Pepper Frittata

3-4 Tablespoons olive oil

2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or broccoli shoots or 1 head freshest broccoli, cut into florets, roughly chopped or
at least 4 cloves of garlic, thinly sliced
8-10 eggs
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone

Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.

Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt (often called sea or kosher too, I think)

In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts

Broccoli Sausage Pasta submitted by E. Kinney:

1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes

Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.

Mustard butter pasta with broccoli
 adapted from The Tassajara Recipe Book

5/8 cup butter, softened (or part olive oil)
4 Tblsp dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)
3/4 pound pasta

Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.

Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12″ skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn’t bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.

Asian Broccoli

1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil

Peel the stems on the broccoli. Slice into “coins.” Cut the tops into florets.

Heat a wok until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the wok and let steam for 4-6 min., until the broccoli is done.

The Enchanted Broccoli Forest 

First: butter a 10×6 inch pan, or it’s approximate equivalent. Preheat oven to 325 degrees. 4 servings

1) Choose 1 pound of the larger di Cicco pieces of broccoli, wash them. These will be the trees.

2) Cook 2 cups of brown rice. Mollie’s directions: Combine 2 cups raw brown rice with 3 cups of water in a saucepan. Bring to a boil, lower heat, and cover. Cook until *just* done (20-30 minutes). Fluff with a fork.

3)Saute the following over medium heat, stirring, until the onions are translucent (8-10 minutes):

1 Tablespoon butter
1 Cup chopped onion
1 large clove crushed garlic
½ teaspoon salt
½ teaspoon dried dill weed
lots of black pepper
1/4 teaspoon dried mint
cayenne pepper, to taste

Add this onion mixture to the cooked rice and mix well.

4) Beat together well the following, then beat it into the rice mixture:

3 large eggs
1/4 cup freshly-packed parsley
1 ½ packed cups grated cheddar or Swiss cheese

Spread all of this into the buttered pan.

5) Steam the broccoli trees until bright green and *just* tender. Rinse immediately in cold water; drain. Arrange these broccoli trees upright in the bed of rice mixture and drizzle the trees with lemon butter:

Juice from one lemon & 2 Tablespoons melted butter, combined.

Cover gently, but firmly as possible, with foil and bake 30 minutes.

Beef, Baby Broccoli and Wild Mushrooms
Makes: 4 servings

1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef or chicken broth
1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles

1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

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