Local Organic Produce – August 26-30, 2013 + Jicama & Papaya Recipes

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Local Organic Produce

 Organic Food – Week of August 26-30, 2013 + Jicama Recipes

* Lettuce Romaine
Carrots
* Zucchini Squash
* Kale Green Curly
* Peppers Sweet Yellow
* Sweet Potatoes
* Beets Red
* Cucumbers
* Jicama
* Shallots
* Broccoli Crowns
* Blueberries
* Strawberries
* Papaya
* Oranges
* Apples
* Limes




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

FEATURED ORGANIC VEGGIE

JICAMA

JicamaWe Like To Use Jicama Like Water Chestnuts In Our Stir Fry

 Jicama (pronounced hee-cama) is part of the legume family and grows on vines. This little-known tuber is usually grown in the warm climates of Florida, Central America, the Caribbean, the Andes Mountain regions, and Southern Asia.

Very similar in texture to a turnip with a taste closer to an apple, jicama shares the similar consistancy of “Water chestnut” and “Yam bean” undoubtedly because of its crisp, white, solid flesh. But unlike yams with their edible peels, jicama skin is thick, tough, and not just unappealing but considered an organic toxin called rotenone, as are the vines and leaves. So, please don’t eat the skin!

Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what’s needed daily in fiber per serving. But not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.

Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

  • Amount Per

    1 medium (659 g)

    Calories 250
  • % Daily Value*
    Total fat 0.6 g 0%
    Saturated fat 0.1 g 0%
    Polyunsaturated fat 0.3 g
    Monounsaturated fat 0 g
    Cholesterol 0 mg 0%
    Sodium 26 mg 1%
    Potassium 989 mg 28%
    Total Carbohydrate 58 g 19%
    Dietary fiber 32 g 128%
    Sugar 12 g
    Protein 4.7 g 9%
    Vitamin A 2% Vitamin C 221%
    Calcium 7% Iron 22%
    Vitamin B-6 15% Vitamin B-12 0%
    Magnesium 19%

FEATURED ORGANIC FRUIT

Papaya

papaya

  • Calories 67

  • % Daily Value*
    Total fat 0.4 g 0%
    Saturated fat 0.1 g 0%
    Polyunsaturated fat 0.1 g
    Monounsaturated fat 0.1 g
    Cholesterol 0 mg 0%
    Sodium 13 mg 0%
    Potassium 286 mg 8%
    Total Carbohydrate 17 g 5%
    Dietary fiber 2.7 g 10%
    Sugar 12 g
    Protein 0.7 g 1%
    Vitamin A 29% Vitamin C 159%
    Calcium 3% Iron 2%
    Vitamin B-6 5% Vitamin B-12 0%
    Magnesium 8%

ORGANIC RECIPES

Papaya Smoothie Recipes

papya smoothie recipe

You can use the melon and beets to make these simple smoothie recipes…

Papaya-Beet Smoothie
2 and 1/2 cups papaya, peeled and deseeded
1 Beet, peeled
1 pear, cored
1 celery stalk (optional)
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 cup water

Calories: 197 | Fat: 0.7g (grams) | Protein: 5.4g | Carbs: 49.4g | Calcium: 22% | Vitamin A: 157% | Vitamin C: 471%

Papaya-Orange Smoothie
2 and 1/2 cups papaya, peeled and deseeded
1 Orange, peeled
1 pear, cored
1 celery stalk (optional)
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 cup water

Calories: 197 | Fat: 0.7g (grams) | Protein: 5.4g | Carbs: 49.4g | Calcium: 22% | Vitamin A: 157% | Vitamin C: 471%

Papaya-Apple Smoothie
2 and 1/2 cups papaya, peeled and deseeded
1 apple, cored
2 cups fresh baby spinach (or other leafy green)
1 whole carrot (optional), chopped
1/2 – 1 cup water

Calories: 231 | Fat: 0.8g (grams) | Protein: 5g | Carbs: 58.8g | Calcium: 19% | Vitamin A: 321% | Vitamin C: 371%

Papaya-Melon Smoothie
2 and 1/2 cups papaya, peeled and deseeded
1 cup cantaloupe, peeled and deseeded
1 pear, cored
2 cups fresh baby spinach (or other leafy green)
1 celery stalk (optional)
1/2 – 1 cup water if needed

Calories: 285 | Fat: 1g (grams) | Protein: 6.1g | Carbs: 72.8g | Calcium: 19% | Vitamin A: 260% | Vitamin C: 465%

Jicama Beet & Organge Salad Recipe

Jicama_salads

Ingredients
1 pound jicama (about 1 large), peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
2 large navel oranges
3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes)
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup unsalted peanuts, toasted and coarsely chopped
Directions
Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.Transfer the jicama salad to a platter and sprinkle with the peanuts.

Spicy Jicama Salad Recipe

Jicama spices

Ingredients:

1 medium jicama, peeled and chopped into 1/2 inch cubes (Approximately 2 cups.)
1 medium cucumber, peeled and seeded, chopped into 1/2 inch cubes (Approximately 1 1/2 cups.)
1 small lime, juice and zest
1/2-1 teaspoon sea salt (to taste)
1/8 teaspoon dried chipotle powder or 1/8 teaspoon chili powder
1 dash cayenne pepper
Directions:

1. In a medium size bowl, mix all the ingredients together.
2. Allow to stand at room temperature for 1 hour to allow the flavors to blend.

Jicama Carrot Slaw Recipe

JICAMA_CARROT_SALAD

Directions:
Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

Roasted Jicama Recipe

Roasted Jicama

Ingredients:

2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley
Directions:

1. Toss all ingredients together.
2. Spread in baking pan.
3. Roast in 400 degree oven for 1 hour stirring every 15 minutes.

Jicama Salad Recipe

jicama-salad

  • INGREDIENTS

    Serves 8

    • 3 tablespoons lime juice, about 2 limes
    • 1 tablespoons sugar
    • 1 teaspoon Tabasco sauce
    • Salt and pepper, as needed
    • 4 tablespoons canola oil
    • 1 medium jicama, peeled and julienned
    • 1 large red pepper, cut into julienne
    • 2 tablespoons chopped cilantro
    • 2 scallions, sliced thin on the bias
    • 2 teaspoons minced garlic

    DIRECTIONS

    1. To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.
    2. Add the jicama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.
    3. Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.

Shrimp, Papaya, Jicama & Coconut Recipe

shrimp Jicama

Ingredients:
¼ cup coconut shaved and toasted
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
1 cup chopped papaya
1 cup small cubed or french fry sized Jicama
½ tsp sea salt
½ tsp fresh ground pepper
½ tsp red pepper flakes
SHRIMP:
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground ginger
¼ cup white wine
1 tbl dried parsley
Directions:
In a large sauté pan over medium heat add olive oil slightly then add garlic and onions and sauté about 2-3 minutes.  Add and sauté shrimps, sprinkle on ginger and toss/cook on each side about 2 minutes each.  Increase heat slightly and add wine cooking about 3-5 minutes.  Add papaya nd Jicama.  Let simmer about 7-10 minutes on very low heat.  Sprinkle with coconut and serve immediately.

Jicama & Melon Salad Recipe

Jicama-and-melon-Salad

Serves 2-4

  • 1/2seedless watermelon
  • 1/2cup feta cheese
  • 1/2large jicama root
  • 1/4cup apple cider vinegar
  • 1/2cup light olive oil
  • 1tablespoon honey
  • 4mint leaves
  1. Chop the watermelon and block of feta into 1/4” bite size cubes. Cut the jicama into matchsticks. Fold everything together and set aside
  2. Whisk together the oil, vinegar, and honey until they are emulsified. Season with salt and pepper
  3. Toss the watermelon, jicama, and feta with the vinaigrette. Garnish with a chiffonade of mint leaves

 

 Jicama Fries Recipe

Jicama Fries

  • Ingredients:2 jicama, sliced into THIN strips
    1 tablespoon olive oil
    1 tablespoon paprika
    1 teaspoon onion powder
    1/2 teaspoon salt
    1/4 teaspoon chili powder (or less)
    Directions:1. In a large bowl, toss all ingredients until fries are well coated!
    2. Set out on a serving tray & enjoy!

Jicama Orange Salad Recipe

Jicama Organge Salad

  • Ingredients
    4 oranges
    1/4 teaspoon ancho chili powder
    Kosher salt and freshly ground pepper
    3 tablespoons extra-virgin olive oil
    Juice of 1 lime
    1 medium jicama, peeled and diced
    3 scallions, chopped
    2 tablespoons fresh cilantro
    Seeds of 1/2 pomegranate

    Directions
    Peel and segment the oranges with a paring knife. Squeeze the empty membranes over a large bowl to release the juices.

    Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Fish Tacos & Jicama Slaw Recipe

fish tacos with jicama slaw

Ingredient List

4 fish Fillets
10 corn or flour tortillas

For the slaw

1 jicama
¼ head red cabbage
½ red onion
¼ c lime juice
2 tblsp honey
1 tblsp of chopped chipolte pepper in adobo
¼ c canola oil
¼ chopped cilantro
¼ c rice wine vinegar

Cilantro Lime Sauce

½ c sour cream
1 tblsp lime juice
¼ c chopped cilantro
1 tsp garlic powder
Zest of a lime
¼ tsp each salt and pepper

fish marinade

¼ orange juice
¼ c pineapple juice
3 tblsp lime juice
1 tblsp honey
¼ canola oil
3 tblsp rice wine vinegar
¼ tsp each salt and pepper

Jicama Stir Fry Recipe

Stir Fry

You Can Add Fish, Eggs or Beef Too!

ingredients

  • 1tablespoon cooking oil
  • 1/2medium onion, cut into wedges
  • 1teaspoon grated fresh ginger
  • 1clove garlic, minced
  • 2medium green, yellow, and/or red sweet peppers, cut into thin strips (2 cups)
  • 8ounces jicama, peeled and cut into 2×1/2-inch pieces (about 1-1/3 cups)
  • 2tablespoons soy sauce
  • 1 1/2teaspoons sugar
  • 1tablespoon lemon juice
  • 1teaspoon toasted sesame oil (optional)

directions

1.Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion, ginger, and garlic in hot oil for 15 seconds.

2.Add sweet peppers and jicama; stir-fry for 2 minutes. Sprinkle with soy sauce and sugar; stir-fry about 1-1/2 minutes more or until peppers are crisp-tender. Sprinkle with lemon juice and, if desired, toasted sesame oil; stir. Serve immediately. Makes 6 servings.

Crispy Kale Recipe

Kale chips

“Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks.”

INGREDIENTS:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Raspberry Kale Salad Recipe

raspberry kale salad

Ingredients
  • Baby kale or Russian Kale
Maple Pecans
  • 1 cup raw pecans
  • ¼ cup maple syrup
Maple-Balsamic Vinaigrette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • salt & pepper
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, toss the pecans and maple syrup and coat well.
  3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
  4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
  5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don’t wait too long or they’ll stick to the foil.
  6. In large bowl, whisk all ingredients until blended.
  7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving.

ORGANIC RECIPES VIDEOS

Florida Avocado Videos:

Florida Avocado Salad Recipe Video:

Jicama With Mango Basil Sauce Recipe Video:

Raspberry Kale Smoothie Video Recipe

White Chocolate Raspberry Bars Recipe

Chili Cheese Jicama Fries Video Recipe

Raspberry Mascarpone Pie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

FEATURED NEWS

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 Association forecasts 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.

FRESH FISH

Fresh Local Wahoo $12.95/lb

…Never Frozen, Florida Fresh!

Grilled Wahoo

Try it Grilled, or Pan Seared With Salsa

fish SECTION

Fresh Chilean Sea Bass $19.95/lb

…Fresh, Never Frozen!

Chilean Sea Bass

fish SECTION

Florida Jumbo Shrimp $12.95/lb

Florida Jumbo Shrimp

ORGANIC GRASS FED BEEF

Organic Grass Fed Beef Description

Organic Ribeye Steak $22.95/lb

organic-grass-fed-ribeye-steak

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!

MEAT SECTION

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!

MEAT SECTION

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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