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Florida Organic Produce Delivery – November, 12-16 2012

Florida Organic Produce Delivery
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Welcome back, Florida Growing Season!     

Thanksgiving is just around the corner!

Organic Produce Delivery


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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 Russet Potato

russet potato

The Russet Burbank potato is a large, brown-skinned, white-fleshed cultivar of potato. Luther Burbank developed the Burbank potato in Lunenburg, Massachuset ts, in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California.  The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States for our Organic Produce Delivery.

 Produce List for the week of November, 12-16 2012:

* Lettuce Green Butter
* Greens-Green Chard
* Carrots Bunny Juice
* Squash Sunburst (Fl)
* Kale Red Russian
* Cucumber Asian(Fl)
* Cabbage Red
* Bok Choy(Fl) 
* Potato Russset
* Avocado Hass
* Beet Golden Root
* Ginger
* Pear Bosc
* Cranberries
* Bananas
* Watermelon Mini Seedless 
* Orange Hamlin (Fl) 


      Share the Sunshine!
Florida Citrus

Navel Oranges


Did you know?

An orange – specifically, the sweet orange – is the citrus and its fruit. As of 1987,  it has been the most commonly grown tree fruit in the world. The sweet orange is a hybrid, possibly between pomelo (Citrus maxima) and mandarin cultivated since ancient times.

It is an evergreen flowering tree, with an average height of 9 to 10 m, although some very old specimens can rise to 15 m. The orange fruit is a hesperidium, a type of berry.

Probably originated in Southeast Asia] oranges were already cultivated in China as far back as 2500 BC. The fruit of Citrus sinensis is called sweet orange to distinguish it from that of the Citrus aurantium, the bitter orange. The origin of the term orange is thought to be the Sanskrit.

Orange trees are widely cultivated in tropical and subtropical climates for its sweet fruit, which can be eaten or processed to obtain juice, and for its fragrant peel In 2008, 68.5 million tons of oranges were grown worldwide, primarily in Brazil and Florida.

Orange Cranberry Sauce

1 1/2 cups water
2 cups sugar
3 cups clean, picked- over cranberries
1 medium orange, chopped fine
1 tsp. ground ginger
dash of cinnamon
dash of cloves
dash of cardamom powder

Wash the cranberries and pick through them looking for any loose stems or stones. Peel and finely chop the orange and you are ready to start.

Combine the sugar with 1 cup of the water in a medium-sized saucepan and heat until sugar dissolves. Add cranberries, cover, and simmer for 10 minutes, uncover, and simmer for another 10 minutes. Stir occasionally.

Add the remaining 1/2 cup of water, chopped orange, ginger, cinnamon, and cardamom powder, then simmer for 20 minutes, stirring often. Chill the sauce and Enjoy!

Cranberry Red Cabbage Crunch Salad

Cranberry Crunch Salad

  • 4 teaspoons finely chopped pecans
  • 1/4 teaspoon celery seed
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon nonfat plain Greek yogurt
  • 1 teaspoon honey
  • Juice of 1/2 lemon
  • 1 tablespoon cider vinegar
  • 1 cup finely shredded red cabbage
  • 1/2 green apple, peeled, cored and finely chopped
  • 2 tablespoons dried cranberries
  • 8 large leaves endive

Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.

Cranberry Pear Crunch

Cranberry Pear Crunch

  • 3 cups diced peeled pears
  • 2 cups cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup orange juice
  • 1/4 cup butter melted
  • 1 cup regular oats
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped pecans
  • Preheat oven to 350.
  • Combine pears, cranberries, sugar and juice in medium bowl and mix well.
  • Spoon into a lightly greased baking dish.
  • Combine butter, oats, brown sugar, flour and pecans then mix well.
  • Spoon evenly over apple cranberry mixture and bake 45 minutes.

Red Cabbage Salad with Apples and Walnuts
from chef Jonathan Miller

2 dozen walnuts, shelled (or use 3/4 cup shelled meats)
1 TBS walnut oil
1 small head red cabbage, chopped into bite sized pieces
1 garlic clove, chopped
2 TBS balsamic vinegar
3 TBS olive oil
1/2 red onion, sliced
1 fennel, cored and sliced
4-6 oz goat cheese
2 small apples, sliced into thin wedges
2 TBS parsley, chopped
2 TBS marjoram, chopped

Roast walnuts in a hot oven about 10 minutes, then toss (while hot) with the walnut oil, and a bit of salt and pepper. In a large skillet, warm the olive oil, vinegar, and garlic together. As soon as they are hot, add the onion and fennel. Cook to crisp-soft, just a few minutes. Add the cabbage and cook just until it is slightly wilted, maybe another couple minutes. Remove from heat, season with salt and pepper, then fold in the goat cheese, the apple, the herbs, and the walnuts. Check again for seasoning and serve warm.

Red Cabbage and Onion Relish from Almost Vegetarian by Diana Shaw

1 small head red cabbage
1 T unsalted butter
2 red onions, thinly sliced
1 T minced fresh dill
1 T cider vinegar
1/4 cup dried cherries
1 T honey

Tear away and discard the tough outer leaves of the cabbage. Cut the core out of the head, and slice the rest. Bring a large pot of water with a steamer basket to a boil over med. heat and steam the cabbage until cooked through, about 15 min. Turn it into a colander to drain thoroughly.

In a large skillet, melt the butter. Saute the onions and dill over med. heat , stirring often, until the onions are very soft, about 10 min. Add the drained cabbage and stir well to blend.

Stir in the cider vinegar, dried cherries, and honey. Cover and cook over med-low heat, stirring occasionally, for 15 minutes.

Turn off the heat and let the relish rest for another 15 minutes so that the flavors can deepen. Serve at once or cover and serve well chilled.

Whole Wheat Penne with Cabbage and Cumin from Almost Vegetarian by Diana Shaw

2 t olive oil.
1 onion, thinly sliced
1 large carrot, peeled, thinly sliced (any color carrot will do fine)
2 cups shredded red cabbage
1 medium potato, peeled and sliced paper thin
1 t cumin seeds
4 oz. fontina or taleggio cheese, thinly sliced
3 cups whole wheat penne pasta

Heat the oil in a large non stick skillet (or use more oil if using a regular skillet) over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.

Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls. (Calories per serving: 520; Fat per serving: 12 g; protein: 20 g; I don’t know the fiber… sorry! I’m sure it has some/alot: all those vegetables and the whole wheat pasta…)

Tassajara Warm Red Cabbage Salad Recipe from 101 Cookbooks

Cabbage Cakes adapted from Almost Vegetarian by Diana Shaw

3 cups loosely packed thinly sliced shredded or green cabbage
1 large egg, lightly beaten
1 T milk, any version you have on hand
2 T sour cream, ditto above (low fat, regular, etc.)
2 T flour, whole wheat or white
1/4 cup minced chives

Steam the cabbage until tender; drain well in a colander. In a mixing bowl, beat together the egg, milk, sour cream, and flour. Stir in the cabbage and chives.

Heat a nonstick griddle (lightly greased). When hot, give the batter a stir and drop 3 T for each cake onto the griddle, cooking up to 4 at a time. Cook until bubbles form on the surface, anhd the cake has browned underneath, about 5 minutes. Using a plastic spatula, turn to brown the other side, 3-4 minutes more. Repeat, stirring the batter before dropping it onto the griddle, until you’ve used up all of the batter. Transfer to a warm plate and serve right away. Makes 6-8 pancakes (Per serving using non fat milk and low fat sour cream: 59 calories; fat: 1.6 g; 3.6 g of protein.)

Serve with a soup and green salad: try some butternut squash soup or a leek/carrot soup.

Pickled Red Cabbage adapted from The Joy of Pickling by Linda Ziedrich

1 red cabbage, trimmed and shredded (about 1 medium to smallish red cabbage)
1 T pickling or kosher or other uniodized salt
½ t whole cloves
½ t blade mace or small pieces of nutmeg
½ t whole allspice
½ t black peppercorns
½ t celery seeds
1 one inch cinnamon stick
1 1/3 cup red wine vinegar
1/4 cup brown sugar
4 t yellow mustard seeds

In a large bowl or crock, toss the cabbage with the salt. Cover the container, and let it stand in a cool place for 8-12 hours. In a nonreactive saucepan (not aluminum), combine the vinegar, sugar, and mustard seeds. Tie the other spices in a spice bag or scrap of cheese cloth (or carefully remove tea from a tea bag or two and then tie up with string), and add them to the saucepan. Bring the contents to a boil, and simmer 5 minutes. Let the liquid cool.

Drain the cabbage thoroughly, then pack it into pint mason jars. Pour the cooled liquid over the cabbage. If you don’t have quite enough liquid, divide what you have between the jars, then top them off with the vinegar.) Close the jars with hot two piece caps. Process the jars for 20 minutes in a boiling water bath. Store jars in a cool, dry dark place for at least 3 weeks before eating the cabbage.


sliced Red cabbage
sliced onion (red, green or white)
olive oil
white wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.

Sunday Chili

adapted from the Vegetarian Times ||| The reasons I like this recipe: it’s healthy, it’s easy to make and easy to adapt to what I have on hand. (any kind of bean, fresh or canned tomatoes, any allium: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper ( I personally don’t care for green) or leave the pepper out, etc. you get the idea. -julia) AND it freezes well in smaller portions for when I’m having one of ‘those’ days!

3 cups dry kidney beans (I used canned, you can use nearly any kind of bean you have on hand)
2-3 onions
4 cloves garlic, minced
1 colored bell pepper, chopped
1-2 cups coarsely chopped Red or green cabbage
1/2 cup diced unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (I used broth)
salt and pepper to taste

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8


4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw

Serves 6. Gourmet Aug. 1993


3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens

In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the
broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon
slices and half the scallion greens.

Makes about 3 cups, serving 2.

Gourmet January 1990


1/2 lb.
3 cups
1 cup
1/2 cup
2 tbsp.
1/2 tsp.
2 tbsp.
2 tbsp.
radishes, trimmed and grated coarse (about 2 cups)
finely shredded cabbage
coarsely grated carrots
thinly sliced red onion
fresh lemon juice
olive oil
finely chopped fresh cilantro, mint, or parsley leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

Gourmet, April 1991


a 1 1/2-pound piece white or green cabbage
a 1/2-pound piece red cabbage
1/21/3 cup packed fresh flat-leafed parsley leaves
1 1/2 teaspoons Dijon mustard
2 1/2 tablespoons red-wine vinegar
3/4 teaspoon salt
5 tablespoons extra-virgin olive oil

Cut cabbage into thin shreds and chop parsley. In a small bowl whisk together mustard, vinegar, and
salt until combined. Whisk in oil in a slow stream, whisking until emulsified.

In a large bowl toss together cabbage, parsley, vinaigrette, and salt and pepper to taste until combined.
Chill salad, covered, at least 30 minutes and up to 2 hours.

Serves 6. Gourmet


2 tablespoons vegetable oil
1/2 onion, sliced
1/2 apple, peeled, cored, chopped
4 cups thinly sliced red cabbage (about 3/4 pound)
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon celery seed
1/4 cup diced Canadian bacon

Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and sautŽ until golden,
about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender
and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.

Serves 4. Bon Appetit


10 red cabbage leaves
1 small onion
2 tablespoons water
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 teaspoons olive oil
freshly ground black pepper to taste

Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar
until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat,
stirring occasionally, until softened. Add cabbage and sautŽ over moderately high heat, stirring, until
crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.

Serves 2.
September 1998


1 medium head red cabbage (about 2 1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons sugar
1 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf
a 4-inch cinnamon stick
2 whole cloves

Quarter and core cabbage and cut into 1/4-inch-thick shreds. In a 7- to 8-quart heavy kettle cook
cabbage in oil over moderate heat, stirring occasionally, 5 minutes. Stir in remaining ingredients and
simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes. Discard cloves and,
if desired, bay leaf and cinnamon stick. Season cabbage with salt and pepper. Cabbage may be made 3
days ahead and chilled, covered.

Serves 8. Gourmet


3 1/2 cups thinly sliced red cabbage (about 6 ounces)
1 teaspoon olive oil
3/4 pound fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped fine
(about 1 3/4 cups)
1/2 cup water
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar

In a large heavy non-stick skillet cook cabbage in oil over moderate heat, stirring, until wilted
slightly, about 5 minutes. Add fennel and cook, stirring, until just tender, about 5 minutes. Stir in
water, vinegar, sugar, and salt and pepper to taste and cook, over moderately low heat, covered,
stirring occasionally, until vegetables are tender and liquid is almost evaporated, 10 or 15 minutes.

Serve cabbage and fennel hot or at room temperature.

Serves 4. Gourmet

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