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Local Organic Produce Delivery – July 1 & 2, 2013 + Plum Recipes

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We Deliver Organic Food: From Boca Raton to Jupiter every Monday, all the way to South Miami on Wednesday, and everywhere in between!

Happy 4th of July!

There Will Be No Deliveries On Wednesday This Week

All Wednesday deliveries will be made on Tuesday

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Don’t Forget To Order Your Fresh Bread!

 Local Organic Produce Delivery

 Organic Food – Week of July 1 & 2, 2013

* Lettuce Red Leaf
* Kale Lacinato
* Carrots Rainbow w/tops
* Zucchini
* Yellow Squash
* Tomatoes Slicer
* Fresh Herbs-Parsley
* Sweet Red Italian Onions
* Purple Potatoes
* Avocado Hass
* Celery
* Fresh Ginger Yellow
* Strawberries
* White Peaches
* Bananas
* Grapes
* Plums Red Raven

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



Red Raven Plums


Rice Pudding With Plums

rice-pudding-plum sauce


  • 6 medium plums, pitted and cut into large dice
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 medium orange
  • 1 (3-inch) cinnamon stick
  • 1 quart (4 cups) whole milk
  • 1 cup Arborio rice
  • 3/4 teaspoon kosher salt
  1. Heat the broiler on high and arrange a rack in the upper third. Combine plums, 2 tablespoons of the sugar, and the vanilla in a medium bowl and toss to coat the plums. Set aside.
  2. Using a vegetable peeler, remove the orange zest in strips, being sure to leave the white pith behind. Tie the zest and the cinnamon stick together with butcher’s twine.
  3. Place the orange zest package, milk, rice, remaining 6 tablespoons sugar, and salt in a large saucepan and stir to combine. Bring to a boil, uncovered and stirring occasionally, over medium heat.
  4. Reduce heat to low so the mixture is barely simmering and cover. Cook, stirring frequently, until rice is tender and mixture is thick, about 10 to 15 minutes. Remove from heat and keep covered while you broil the plums.
  5. Spread plums on a baking sheet in a single layer and place under the broiler until browned and softened, rotating the pan halfway through the cooking time, about 10 minutes total.
  6. Discard orange zest and cinnamon stick, spoon pudding into individual bowls, top with plums, and serve.


Tofu With Plum Sauce Recipe

tofu and plum sauce


    • 4 garlic cloves, minced fine
    • 1/2 ounce fresh ginger, minced
    • 1 small onion, minced
    • 1 cup brown sugar
    • 2 cups water
    • 1/8 cup teriyaki sauce
    • 1 teaspoon sesame oil
    • 1/8 cup soy sauce
    • 1/2 teaspoon crushed dried chili
    • 3 lbs plums, pitted & chopped
    • 1 lemon, juice of, fresh
    • 1 tablespoon cornstarch
    • 1 tablespoon water


  1. Place first 11 ingredients into pot.
  2. Bring to a boil then simmer 30 minutes.
  3. Mix water and cornstarch.
  4. Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
  5. Simmer till thickened.
  6. Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
  7. Remove jars from water bath cool and store in a cool dark place.
  8. Serve with fried touf squares or wontons.

Broccoli Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

(Serves 2)

– broccoli to amount desired
– 5 baby corn, sliced diagonally
– 5 fresh shiitake mushrooms, stems removed
– 1 tbsp cooking oil
– 4 cloves garlic, peeled and finely chopped
– 1 tbsp taucheo (soy bean sauce)
– 1 tbsp Chinese wine
– 1/2 tbsp sesame oil
– 1/2 carrot, peeled and  thinly sliced

1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add broccoli, mushrooms, corn and carrot. Stir fry for about 1 minute over high heat. Add tau cheo and sesame oil. Stir fry for another 1-2 minutes, or until the broccoli is cooked.
3. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.

Poached Red Plums

poached red plums


    • 1 large vanilla bean
    • 1/4 cup sugar
    • 2 cups unpeeled pitted plums, halved ( about 1 lb)
    • 1 1/2 teaspoons lemon juice
    • 2 teaspoons margarine


  1. cut vanilla bean in half lengthwise.
  2. Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well.
  3. Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.
  4. Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
  5. Serve over vanilla ice cream or toasted poundcake…or both!

Zucchini Crisps Recipe

Zucchini Crisps

  • Ingredients
    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 tablespoon olive oil
    1/4 cup freshly grated Parmesan (3/4-ounce)
    1/4 cup plain dry bread crumbs
    1/8 teaspoon salt
    Freshly ground black pepper
    Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

    Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

    Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

    Per Serving: (serving size, 1/2 cup)

    Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

    Excellent Source of: Molybdenum, Vitamin C, Calcium, Manganese, Vitamin B6, Protein

Zuccini with Cheese Recipe

zucchini with cheese recipe


  • 4 small zucchini
  • 2 large tomatoes
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried leaf basil
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive oil
  • 8 ounces fontina cheese, shredded
  • 1/4 cup shredded Parmesan cheese


Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
Serves 4 to 6.

 Plums In Custard Recipe

Plums & Custard



  • 3/4 cup 1% milk
  • 3/4 teaspoon unsprayed fresh lavender buds, or 1/4 teaspoon dried, rinsed (see Ingredient note)
  • 2 large egg yolks
  • 2 tablespoons honey
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract


  • 4 medium plums, pitted and cut into eighths
  • 2 tablespoons sugar


  1. To prepare custard: Heat milk in a small heavy saucepan over medium heat until steaming. Remove from heat. Add lavender, cover and let steep for 30 minutes.
  2. Strain milk through a fine sieve into a medium bowl. Return the milk to the saucepan and reheat until steaming.
  3. Whisk egg yolks, honey and cornstarch in a medium bowl until smooth. Gradually add the hot milk, whisking until blended. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until slightly thickened and starting to bubble gently, 1 1/2 to 2 minutes. Transfer to a clean bowl. Whisk in vanilla. Cover loosely and refrigerate until chilled, about 1 hour.
  4. To prepare fruit & topping: Preheat broiler. Coat an 11-by-7-inch oval gratin dish or 4 individual gratin dishes with cooking spray. Spoon custard evenly into the dish or dishes. Arrange plums on their sides, slightly overlapping, in a single layer over custard. Sprinkle sugar evenly over plums. Broil until plums are lightly caramelized, 5 to 7 minutes. Serve immediately.


  • Make Ahead Tip: Prepare custard through step 3. Cover and refrigerate for up to 2 days.
  • Ingredient note: Lavender flowers impart a delicate fragrance to custards and ice creams. You can find dried culinary lavender in herb stores and specialty stores. If you don’t have lavender, just leave it out: in Steps 1 and 2, simply heat the milk until steaming.
  • You can also use the custard as a sauce for fresh raspberries or figs.

Plum Cake Recipe

plum cake

  • For the topping3 T unsalted butter @ room temperature
    1/2 C light brown sugar
    1 1/2 t ground cinnamon
    4-5 medium to large ripe plums

    For the cake

    4 oz unsalted butter @ room temperature
    1/4 C + 2 T light brown sugar
    1 T peeled, grated ginger
    1 egg + 1 yolk
    1/3 C molasses
    1 1/2 C flour
    3/4 t baking powder
    3/4 t baking soda
    1/4 t salt
    3/4 C buttermilk

    Preheat the oven to 325 degrees. Oil a 9″ springform pan and line the bottom with a 10″ circle of parchment paper. You want a bit of the paper to come up the side of the pan.

    Cut the plums into 1/2″ slices. Melt the 3 tablespoons of butter, 1/2 cup brown sugar and cinnamon over medium heat for about 1 minute. Pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the sliced plums on top of the butter-sugar mixture in overlapping circles so that none of the bottom of the pan shows through.

    Sift together the flour, baking powder, baking soda, and salt.

    Cream the butter and brown sugar on medium speed for about 5 minutes until it is smooth and pale. Add the grated ginger and beat 1 minute. Scrape down the sides of the bowl and add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated. Slowly pour in the molasses and mix thoroughly. The mixture will look like it’s breaking but it will come together when the dry ingredients are added.

    Alternately add a third of the flour mixture and half the buttermilk to the batter, starting and ending with the flour. Finish the mixing by folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix. Pour the batter into the plum-lined pan and level the surface.

    Bake for about 1 hour – 1 hour and 15 minutes or until a tester comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Run a thin knife around the edges of the cake and release the sides of the springform pan. Cover the cake with a serving platter and carefully invert. Lift the bottom of the pan off the cake and gently peel away the parchment paper.

Grilled Chilean Sea Bass With Rice & Plums

fish with grilled plums


  • 3/4 cup plus 2 tablespoons water
  • 1 cup plus 2 tablespoons orange juice
  • 2 teaspoons reduced-sodium soy sauce
  • 2 cups instant brown rice
  • 4 scallions, sliced, whites and greens separated
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 pound Chilean Sea Bass fillet, cut into 4 portions
  • 1 large ripe plum, cut into 12 wedges


  1. Preheat a gas or charcoal grill.
  2. Heat 3/4 cup water, 1 cup orange juice and soy sauce in a small saucepan until just simmering. Pour into a medium bowl; stir in rice and scallion whites and set aside, uncovered, for 10 minutes. Whisk hoisin sauce, ginger, sesame oil and the remaining 2 tablespoons each of water and orange juice in a small bowl.
  3. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Place one-fourth of the rice mixture in the center. Set a piece of fish on the rice. Arrange 3 wedges of plum on the fish. Top with one-fourth of the hoisin mixture and sprinkle with one-fourth of the scallion greens. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients.
  4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the fish is opaque in the center, 8 to 12 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) Use a spatula to slide the contents of the packet onto a plate.


  • Technique: Packet Steps
  • Step 1. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray.
  • Step 2. Layer your ingredients on the foil. Center everything: it’s easier to wrap the food and Makes the packet look neat.
  • Step 3. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping.
  • Step 4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook just until the packet contents are done. Handle the hot packets with a large spatula or oven mitts. Carefully open both ends of the packet and allow the hot steam to escape.

Plum Shrimp Recipe

Plum Shrimp


  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths


  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Pork & Plums Recipe

Pork Plum



  • 1 pound black or red plums, pitted and cut into eighths (6-7 plums)
  • 2 sprigs fresh rosemary, plus more for garnish
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 6 tablespoons sugar, divided
  • 10 black peppercorns, crushed
  • 1 vanilla bean, split (see Substitution Tip)


  • 2 teaspoons extra-virgin olive oil
  • 1 pound pork tenderloin, trimmed of fat
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt


  1. To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
  2. Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
  3. To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
  4. Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums.


Plum Tart Video Recipe:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegetarian Zucchini Parmesan Recipe Video:

Plum & Ginger Jam Video Recipe

Cranberry Kale Salad Video Recipe

Plum Chutney Video Recipe

5 Minute Plum Salsa Video:

Kale, Carrot & Cucumber Juicing Video Recipe


Cosco Organic…Really?

cosco organic food contaminated

Three weeks ago, a recall was announced for certified-organic berries sold at Costco. According to the Centers for Disease Control, at least 118 people in 8 states have now contracted hepatitis A infection linked to Townsend Farms frozen berries bought at the box store retailer. Hepatitis A infection is a debilitating condition that can last for weeks or months, and even be deadly. The specific item in the crosshairs—Organic Antioxidant Blend Frozen Berry and Pomegranate Mix—was apparently purchased in April.

The CDC says Costco removed the item from its shelves and Townsend Farms voluntarily recalled the item. But what about those who certify organic food? What’s their response?

Rather than test organic crops in the field for lethal pathogens resulting from improperly composted manure, authorities in the United States and Canada say they will continue to rely on paperwork to prove the safety of these niche products.

And organic activists, like Christine Bushway, quoted at the top of this article, are perfectly fine with this, not stopping to consider that it’s actually untested certified-organic foods, and not thoroughly tested genetically-modified (GM) varieties, that pose an everyday potential threat to the public.

The bottom line here is, make sure you know where your food is coming from, especially if you are eating organic.  Local and seasonal is always best!

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

Try Organic Sirlion Tips $12.95/lb

Sirloin Tips MeatWhole Approximately 2-3 lbs
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 extremely low in fat!

Cooking Instructions

Step 1

Place the Sirloin Tip steak in a plastic bag with a marinade of choice. Coat all sides and allow it to stand at room temperature for 30 minutes.

Step 2

Prepare the grill for direct heating. Turn the burners of a gas grill to high heat 10 minutes before cooking time. For a charcoal grill, when the briquettes appear gray, they have reached the highest temperature.

Step 3

Place the Sirloin Tip steak on the grill. Cook on each side for between six and eight minutes for medium rare. If flare-ups occur on a charcoal grill, temporarily move the steaks out of the path of the flame until they subside.

Step 4

Transfer the flap steaks onto a plate. Allow them to stand at room temperature for 10 minutes as the juices redistribute.

Step 5

Place the steak on a cutting board. Slice them diagonally into thin strips to shorten the protein fibers and increase tenderness. Serve immediately.

Sirloin Tip Steaks

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