organic red Beets with tops

Local Organic Produce – August 05-09, 2013 + Beets Recipes

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Local Organic Produce

 Organic Food – Week of August 05-09, 2013

* Lettuce Romaine
* Chard Red
* Carrots
* Red Sweet Peppers
* Ginger
* Yellow Squash
* Onions
* Cucumbers
* Beets w/tops
* Zucchini
* Leeks
* Pears
* Pluots Dapple Dandy
* Mandarin Pixie
* Melon Charentais
* Grapes Red Flame
* Bananas

Schedule Your Organic Food Delivery Service: 877-832-8289



BeetsThe green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach or chard. Sautee’ with olive oil and garlic…enjoy!

Beetroot is an excellent source of folate and a good source of manganese and Dietary Nitrates.  Further health benefits show a high source of  betaine, which may protect against liver disease, particularly the buildup of fatty deposits in the liver caused by alcohol abuse, protein deficiency or diabetes.


Charentais Melon

charentais melon

  • High in carotenoids, antioxidant, that may act directly to absorb damaging blue and near-ultraviolet light in the eye, in order to protect the macula lutea, and prevent age-related eye diseases. Carotenoids may lower mortality from a number of chronic illnesses, enhance the immune system, may significantly reduce risk of lung cancer.
  • High in bioflavonoids protecting against cancer specifically prostrate and uterus cancer. Bioflavonoids may block the onset of new tumors, inhibit growth and spread of existing tumors, and thought to protect eyesight.
  • High in pectin, a soluble fiber that makes you feel full which may reduce your appetite. Also, it lowers LDL cholesterol reducing the risk of heart disease, regulates blood sugar which may reduce the onset risk or symptoms of metabolic syndrome and diabetes, and may reduce the risk of colorectal cancer.
  • High in beta carotene, linked with cancer prevention particularly lung cancer and reduction in the risk of heart disease. Beta carotene is converted by the body into vitamin A, vitamin that prevents night blindness, needed for cell development, maintains healthy skin, hair, and nails as well as gums, glands, bones, and teeth.
  • High in potassium, which gives a positive effect in lowering blood pressure. Also helps maintain fluid balance, promotes proper metabolism and muscle functions.
  • High in vitamin C, vitamin that strengthens blood vessel walls, promotes wound healing, promotes iron absorption, helps prevent atherosclerosis, protects against cell damage by free radicals, may reduce risk of certain cancers, heart attacks, strokes, and other diseases.
  • Nutrition Facts
    Calories 60
    Sodium 28mg1%
    Carbohydrates 14.0g5%
    Dietary Fiber 2.0g8%
    Sugars 14.0g
    Protein 1.0g
    Vitamin A 120% · Vitamin C 108%
    Calcium 2% · Iron 2%

    Energy60 kcal

    Protein0.99 g
    Carbohydrate, by difference14 g
    Fiber, total dietary2 g
    Sugars, total14 g
    Calcium, Ca20 mg
    Iron, Fe0.35 mg
    Sodium, Na28 mg
    Vitamin C, total ascorbic acid64.8 mg
    Vitamin A, IU6000 IU


Detox Smoothie Recipe

detox smoothies

You can use the melon and beets contained in this week’s organic grocery list to make this simple smoothie recipe…

Makes approximately 1 ½ litres (4-5 large glasses)


  • 1 beet
  • 3-4 cupfuls of melon
  • 250ml water
  • 2 very ripe bananas (optional, just to sweeten it up even more)


  1. Peel and chop the beet, large chunks is ok, let your blender do the work.
  2. Place the beet chunks and water into your blender and blend for 30 seconds.
  3. Add watermelon (and bananas) to your blender mix and blend for a further 30 seconds.
  4. Pour into a glass and drink straight away. Try to drink at least 2 glasses. When you feel hungry again finish off your smoothie before eating.


  • Use home-grown beetroot – it’s easy to grow and you can harvest the leaves as a smoothie or salad ingredient along the way.
  • Include the melon seeds in your blend. They’re extremely nutritious, containing zinc and selenium, and are also useful for detoxification.
  • Add this to your list of detox diet recipes. Detox smoothies can add some fun to detoxing.

Enchiladas & Salsa Recipe



4 large poblano peppers, roasted, peeled, seeded and diced, divided  (You can also use 4 cans of roasted green chiles)
4 cups cooked chicken, shredded  (I use a rotisserie chicken from the supermarket.)
3 tablespoons olive oil, Spanish, if you have it
1 large onion, diced
1 whole jalapeno, seeded and finely diced
1 cup chicken broth
1 teaspoon garlic powder
2 cups Mexican crema or sour cream, divided
2 cups tomatillo sauce (homemade or jarred), divided
2 cups mild, white cheese like Queso or Monterey Jack, Grated
Salt and pepper, to taste
12 flour or corn tortillas
Avocado Salsa for garnish (recipe follows)


Preheat oven to 350 F.

To make the filling, heat the oil in a large skillet over medium heat.  Add onions and sauté until translucent and slightly softened, about 3 minutes. Add half of the diced poblanos, the chicken, jalapeno and garlic powder and continue to sauté about 2 minutes more.  Add broth and crema and bring to a simmer.  Simmer until liquid is evaporated and mixture is soft and creamy, about 3 minutes. Season with salt and pepper to taste.  Remove from heat and set aside.

To make the sauce, combine tomatillo sauce, remaining crema, poblanos and a pinch of salt together in a blender and puree until smooth.  Set aside.

To assemble, ladle 1 cup of the sauce on the bottom of a 9 x 12 casserole dish.   Spoon about 1/4 cup of chicken mixture in the center of each tortilla. Sprinkle about 1 tablespoon cheese on top and roll them up. Arrange, seam side down in one layer in the casserole.  Cover with the rest of sauce; sprinkle with the rest of the cheese. Bake 30 minutes or until sauce gets bubbly and cheese starts to brown.

Top with Quick Avocado Salsa and serve immediately.

Quick Avocado Salsa


1/2 Florida avocado or 1 Haas avocado, peeled, seeded and diced
1 medium tomato, seeded and diced
1 handful fresh cilantro, finely chopped
1/2 small onion, diced
Juice of one half of a lime
1 tablespoon olive oil
1/2 teaspoon Tabasco sauce
Salt to taste


Mix all ingredients together in a small bowl.  Serve over Enchiladas

Roasted Beet Salad Recipe

beet salad

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Pears, Pluots, Mandarins, Melon, Grapes, and Banana Fruit Salad

fruit salad

Our picture also contains kiwis, berries and pineapple too.  Cut up all the ingredients into a bowl, mix together thoroughly and enjoy! 

Avocado Cookies Recipe



    • 100 g Butter
    • 1/2 Avocado, mashed
    • 120 g 0.1% Cream cheese
    • 120 g Sugar
    • 2 tbsp Lemon juice
    • 1 tbsp Poppy seeds
    • 230 g All purpose flour
    • 1/2 tsp Baking soda
    1. Line 2-3 baking trays with paper. Cream butter, mashed avocado, cream cheese, and sugar together. Add lemon juice and poppy seeds, and beat until light and fluffy.
    2. Add in flour, baking soda and mix until incorporated. Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays. Alternatively you can use a cookie gun to press any desired patterned cookies.
    3. Preheat oven to 190C/375F. Bake for 12-15 minutes until the cookies are lightly golden. Transfer them on the wire rack to cool.

Avocado Salad Recipe

avocado salad

  • 1 1/2 large Florida avocados, halved, skinned, pitted, and sliced lengthwise into 1/2-inch thick pieces, and 1/2 avocado, chopped
    • 2 tomatoes, sliced crosswise, and 1 tomato, chopped
    • 1/4 iceberg lettuce, chopped
    • 1 small red onion, thinly cut into rings
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper


    1. Place sliced avocado and tomato around the perimeter of a serving platter. Combine chopped avocado, tomato, lettuce, and onion in a medium bowl. Drizzle with oil, and season with salt and pepper. Transfer to center of platter; serve immediately.

Avocado Pineapple Salad

avocado pineapple salad

“A Miami favorite, this salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar”


    • 1/3 cup olive oil
    • 1/3 cup vinegar
    • 1/3 cup orange juice
    • 1/3 cup sugar
    • salt and pepper
    • 1 head iceberg lettuce, shredded
    • 2 cups of fresh ripe pineapple chunks
    • 1 medium red onion, sliced thin
    • 1 large florida avocado, peeled and sliced
    • fresh lime


  1. Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
  2. Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

Avocado & Beet Salad Recipe

Beet and avocado salad

For the dressing:

2 tablespoons lemon or lime juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt and freshly ground pepper
1/2 teaspoon Dijon mustard
1 tablespoon walnut oil
2 tablespoons canola oil

For the salad:

1 bunch beets (about 1 pound), scrubbed and roasted
1 pink grapefruit
1 medium-size or large ripe but firm Florida avocado, sliced
2 tablespoons slivered fresh basil
1/4 cup toasted nuts (optional)

1. Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.

2. Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.

3. Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.

4. Arrange the beets in the center of a platter, and surround with the mandarin and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.



 Avocado Conch Salad Recipe

avocado conch salad


  • 1 pound cleaned fresh conch, diced
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 jalapeño pepper, stemmed, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 European (hothouse) cucumber, peeled and minced
  • 1/2 yellow bell pepper, minced
  • 1/2 red bell pepper, minced
  • 1/4 red onion, minced
  • 1/2 cup diced fresh tomato
  • 1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)


Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.

To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

Pineapple Avocado Chicken Recipe


  • Ingredients
    • 8 Chicken Thighs, Bone in, Skin on
    • zest and juice from 2 limes
    • 2 Tsp Chilli Powder
    • 2 Cups diced pineapple
      2 Cups diced avocado
    • 1 English Cucumber, diced (1/4 inch cubes)
    • 1/4 Cup Parsley
    • Kosher Salt & Ground Pepper
    1. Place oven rack about 4 inches from the top
    2. Heat broiler (I set mine to high)
    3. In a small bowl, combine lime zest, chilli powder and salt
    4. Season the chicken with the zesty rub
    5. On a rimmed baking tray, place chicken skin side down
    6. Broil for 5 minutes
    7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
    8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
    9. Serve the chicken with the salad

Pineapple Avocado Fish Recipe

pineapple fish


  • 1 small ripe pineapple
    1 diced avocado
  • 1/4 cup minced scallions
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoon minced fresh jalapeño pepper (about 1 large)
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound catfish, tilapia, haddock or other white fish fillets, cut into 4 portions
  • 1 tablespoon extra-virgin olive oil


  1. To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
  2. To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

Rosemary Infused Steak Recipe


Homemade oils infused with rosemary and garlic marry with steak juices to make a fragrant pan sauce. Chill and save the extra rosemary oil to spoon over grilled chicken or vegetables.


  • 3/4 cup plus 7 Tbsp. olive oil, divided
  • 1/4 cup 1-inch pieces rosemary sprigs
  • 1 1/2 pounds hanger or flank steaks, cut into four 6-ounce steaks
  • Kosher salt, freshly ground pepper
  • 6 large garlic cloves, sliced
  • Coarse sea salt (such as Maldon)


  • Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside.
  • Rub steaks with 1 Tbsp. olive oil; season generously with kosher salt and pepper. Heat 2 Tbsp. oil in a large heavy skillet over high heat until it begins to shimmer. Quickly sear steaks on all sides and transfer to a cutting board (they will still be quite rare; you’ll finish cooking them shortly). Let rest for 10 minutes. Clean and dry skillet.
  • Cook remaining 4 Tbsp. oil and garlic in skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3–4 minutes. Remove pan from heat; discard garlic. Transfer 2 Tbsp. garlic oil to a small bowl; reserve.
  • Cut steaks against the grain into 1/3-inch-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1–2 minutes for medium-rare. Add 1 Tbsp. rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 Tbsp. rosemary oil.
  • Sprinkle with sea salt and drizzle with more rosemary oil, if desired.


Florida Avocado Videos:

Florida Avocado Salad Recipe Video:

Grilling Asparagus Recipe Video:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegetarian Zucchini Parmesan Recipe Video:


Organic Farming News

healthy-organi food delivery

Organic production may still represent only a small fraction of agricultural sales in the U.S. and worldwide, but it as been growing rapidly over the last two decades.

“According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land.”

— but it has grown more than threefold since 1999, with upwards of 37 million hectares of land worldwide now under organic cultivation. The Organic Trade Associationforecasts steady growth of nine percent or more annually for organic agriculture in the foreseeable future.

But despite this growth, no one expects organic agriculture to top conventional techniques any time soon. The biggest hurdle for organics is the added cost of sustainable practices. “The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food,” reports the Organic Farming Research Foundation. “The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms.”

However, there is evidence that if the indirect costs of conventional food production–such as the impact on public health of chemicals released into our air and water–were factored in, non-organic foods would cost the same or as much as organic foods.

Another challenge facing the organic sector is a shortage of organic raw materials such as grain, sugar and livestock feed. Without a steady supply of these basics, organic farmers can’t harvest enough products to make their businesses viable.

Try Our Grass Fed Beef With Your Organic Produce Delivery…It’s Fresh, Never Frozen!

Organic Grass Fed Beef Description

Organic Ribeye Steak $22.95/lb


Whole Approximately Weight/Cost  12oz/$17.00
One of the more flavorful cuts of natural grass fed beef. Its marbling makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Natural Grass Fed Beef is much lower in fat and tastier too!


Organic Tri-Tips Steak $12.95/lb

organic grass fed tri-tips steak

Whole Approximately Weight/Cost   2 lbs/$25.00
The tri-tip steak is full of flavor because of excellent marbling and very tender too.  It comes from the Bottom Sirloin and is known for its tenderness, full flavor and lower fat content. Natural Grass Fed Beef is lower in cholesterol!


Organic Sirlion Tips $12.95/lb

Sirloin Tips MeatWhole Approximately Weight/Cost   2-3 lbs/$30.00
An extension of the T-bone and Porterhouse steaks, Sirlion Tips meat is officially part of the short loin section, where Filet Mignon comes from, a wonderful cut of meat that grills to perfection. Natural Grass Fed Beef is high in Omega 3!

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