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Florida Organic Produce Delivery – November, 26-30 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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 World-Famous Robinson Tangerine.

Robinson Tangerine

Robinson Tangerines are one of the most popular of the citrus fruits on the market today. They are an extremely rare gourmet citrus variety. The skin of Robinson tangerines is quite thin, making it an easy fruit to peel. This early season fruit has great flavor and lots of juice.

 Produce List for the week of November, 26-30 2012:

* Lettuce Green Leaf
* Green Beans(Fl)
* Carrots Bunny Juice
* Squash Zucchini (Fl)
* Kale Siberian
* Cucumber (Fl)
* Pepper Sweet Red (Israel)
* Onion Red 
* Potato Sweet Garnett
* Squash Carnival
* Avocado Hass
* Tomato on the Vine (Fl)
* Apples Winesap
* Bananas
* Tangerines Robinson (Fl) 
* Pomegranates
* Grapefruit White (Fl)
* Pears Anjou 


Squash Carnival

Carnival squash is a favorite in Fall and Winter displays with its showy stripes of green and gold, but it can be just as much of a stunner in the kitchen. With a sweet, mellow taste reminiscent of a butternut squash, carnival squash works well in a variety of recipes, from soups and stews to casseroles and cakes.
The most effective way to achieve the squash’s optimal flavor and texture is by roasting it. It can be roasted whole, cut in half or into pieces. After roasting the squash, it can become a soup or a sauce, can be added to stews, risottos, pasta or served as a vegetable element to a main dish. The squash can be dually utilized as an edible vessel, as its size often lends to stuffing the cavity with other culinary companions. Carnival squash is highlighted best with the addition of butter and spices such as ginger, garlic, cinnamon and pepper. It pairs well with pork, lamb, white fish, other roasted winter vegetables and aged cheeses such as pecorino. Store Carnival squash in a cool, dark space with relative humidity for optimal shelf-life.

Savory Squash Crepes With Sage “Cream” Sauce


  • 2 medium carnival or acorn squash
  • 2 T Olive Oil
  • Salt and Pepper

Advanced Preparation: The night before: peel and cube squash and place in cold, salted water. Place in refrigerator over night. In the morning, drain, toss with 2 T olive oil, salt and pepper. Place on screens in dehydrator. Dehydrate for 8 hours.


  • 4 C Pureed Zucchini
  • 1 C Ground Flax
  • 2 T Olive Oil
  • 2 T Fine Herbs

Combine all ingredients. Spread on teflex sheet. You may need two sheets. You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Place in dehydrator with squash. You will want to peel the sheet off half way through the dehydration. Always place face up after you remove the sheet. You want these dried but not crisp. Dehydration time will be around 8 hours at 116. Cut into quarters. Will make 4 to 5 wraps.

Sage “Cream” Sauce

  • 1 C Soaked Cashews
  • 1/2 C Pine Nuts
  • 2 T Olive Oil
  • Juice from 1/2 lemon
  • 2 T sage (I used dried)
  • salt and pepper to taste

In the morning, Put 1 C cashews in water, place in refrigerator. You will make the cream sauce just before assembling. Place all ingredients in food processor and process until well blended and smooth. You can also put this in the vitamix for an even smoother consistency.


  • 1/2 C Craisins
  • Sage Cream Sauce
  • Zucchini Wraps
  • Squash

Spread sage cream sauce on wrap. Top with squash and craisins. Roll, cut and enjoy!

Winter Squash Polenta

Winter Squash Polenta

2 – 3 pounds winter squash, washed (I used a small butternut and a medium buttercup)
Olive oil
Salt & pepper

Set oven to 400F. Carefully (so not to lose a finger) cut the squash in half either lengthwise or crosswise. Scoop out the seeds and discard. Rub olive oil on the flesh, season with salt and pepper, then place cut-side down on a baking sheet. Place in the oven, even if not fully preheated. Roast until a knife easily inserts into the thickest part of the flesh, about an hour. (If the squash halves are of different thicknesses and varieties and moisture levels, they will likely finish at different times. I set a timer for 30 minutes, then check every 5 – 10 minutes until all the pieces are done. If the squash exudes a lot of liquid, pour it off otherwise it will scorch.) Let cool a bit. Scoop out the flesh and mash with a potato masher or a fork. I used about 3 cups cooked squash, more would be fine, less would make this very much a “starch” versus a “vegetable”.

2 cups water
1/2 teaspoon kosher salt
1/2 cup coarse stone-ground cornmeal (I love the Bob’s variety, often kept with the specialty bread flours)

4 tablespoons unsalted butter
8 ounces fresh Parmesan, grated with ribbon microplane (for larger pieces), some reserved
Salt & pepper

Bring the water to a boil in a medium non-stick saucepan on MEDIUM. Stir in the salt. Slowly stir in the cornmeal with a whisk. Reduce heat to MEDIUM LOW, cover and set timer for 5 minutes. When timer goes off, check to see if it’s cooking at a slow simmer, adjust heat accordingly and whisk gently for a minute. Repeat every 5 minutes, adjusting temperature and whisking. When it thickens, uncover and stir for 2 – 3 minutes. Stir in the butter and (most of the) Parmesan and stir til melted and glossy. Stir in the cooked squash and combine well. Taste and adjust seasonings. Transfer to a greased baking dish. [If you’re cooking ahead, stop here and refrigerate. Return to room temperature.] Top with reserved Parmesan. Bake at 350F for 60 minutes.

TWO OR THREE DAYS BEFORE Roast the squash.
DAY BEFORE Cook the polenta and assemble the dish, then refrigerate.
DAY OF Return to room temperature before baking.

LEFTOVERS To reheat leftovers, just warm in a saucepan.

Braised Winter Squash

1 large carnival squash, or medium butternut squash
1 tbsp extra virgin olive oil
1 1/4 cup water
1/4 small red onion, diced
3 cloves of garlic, diced
1 tsp paprika
1 tsp coarse sea salt
Pinch of ground pepper

1. Cut squash in half, microwave in small bowl with 1/4 cup water for 3 minutes.*
2. Cube squash into 1″ pieces, place in saute pan.
3. Add onion, garlic, paprika, salt and pepper. Pour in remaining cup of water.
4. Cook on medium-high until water has evaporated and squash is soft (about 10 min). If the water evaporates but the squash still isn’t fully cooked, just add another 1/4 cup until it’s done.
5. Remove from heat, let cool, and serve.

Serves 2-3

Buttermilk Carnival Squash Soup Recipe

3 T butter
3 large shallots, chopped
Pinch of crushed red pepper flakes
1 Carnival Squash, pre-cooked and cubed
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
1 tsp. salt
1 T Rosemary
3 medium cloves garlic, chopped
3 cups chicken stock
2/3 cup buttermilk


Prepare the Squash:
Slice the Carnival Squash in half.  Brush with olive oil and cover with aluminum foil.  Bake in a baking dish at 375 degrees F. for 35 minutes or until tender enough to pierce with a fork.
Heat  butter in large skillet over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender. Stir in the squash and potatoes, and cook until the potatoes starts to get a bit tender – a few minutes. Stir in the garlic and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.
Puree with a hand blender. Slowly whisk in the buttermilk adding more salt if needed.

Serves 6 – 8.


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