Local Organic Produce – July 22-26, 2013 + Asparagus Recipes

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Local Organic Produce

 Organic Food – Week of July 22-26, 2013

* Asparagus
* Kale Red
* Red Sweet Peppers
* Fresh Herbs-Rosemary
* Broccoli
* Tomatoes
* Cucumbers
* Purple Potatoes
* Baby Bok Choy
* Avocado Haas
* Celery
* Cherries Dark Sweet
* Pluots Flavor Gem
* Oranges Valencia
* Melon Cantaloupe
* Nectarines White
* Bananas




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

FEATURED ORGANIC FRUIT

PLUOTS

pluots

  • Natural plumcots/apriplums have been known for hundreds of years from regions of the world that grow both plums and apricots from seed.

FEATURED ORGANIC VEGGIE

ASPARAGUS

asparagus

Like all vegetables, asparagus doesn’t instantly “die” when it is picked, but instead, continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as “respiration rate.” Compared to most other vegetables, asparagus has a very high respiration rate. At 60 milligrams of carbon dioxide release per hour per 100 grams of food (at a refrigerator temperature of 41°F), this rate is five times greater than the rate for onions and potatoes; three times greater than the rate for lettuce and tomato; and twice as great as the rate for cauliflower and avocado.

Asparagus contains saponins, not only in its root portion put also in its shoots. Saponins found in common, everyday asparagus include asparanin A, sarsasapogenin, and protodioscin. Asparagus even contains small amounts of the diosgenin – one of the best-studied saponins that is especially concentrated in yam. Saponins in food have repeatedly been shown to have anti-inflammatory and anti-cancer properties, and their intake has also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels.

  • Amount Per

    1 spear, medium (5-1/4″ to 7″ long) (16 g)

    Calories 3
  • % Daily Value*
    Total fat 0 g 0%
    Saturated fat 0 g 0%
    Polyunsaturated fat 0 g
    Monounsaturated fat 0 g
    Cholesterol 0 mg 0%
    Sodium 0 mg 0%
    Potassium 32 mg 0%
    Total Carbohydrate 0.6 g 0%
    Dietary fiber 0.3 g 1%
    Sugar 0.3 g
    Protein 0.4 g 0%
    Vitamin A 2% Vitamin C 1%
    Calcium 0% Iron 1%
    Vitamin B-6 0% Vitamin B-12 0%
    Magnesium 0%

ORGANIC RECIPES

Simple Asparagus Recipe

asparagus recipes

INGREDIENTS

  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest – freshly grated lemon rind
  • Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it’s important to make sure they are of the highest quality.

Asparagus Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

Ingredients
(Serves 2)

– Asparagus 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

Directions
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add pineapple, 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 pineapple is cooked.
3. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.

Pineapple Shrimp Fried Rice Recipe

pineapple-shrimp-fried-rice

Ingredients:
3 cups of cooked, cold jasmine rice (that was prepared the day before and chilled overnight)
3 cloves garlic – finely chopped
12 medium-sized shrimp – shelled and deveined
2 shallots – thinly sliced
Half a carrot – cut into matchsticks
1 medium red bell pepper – diced
1 small pineapple or 1/2 large pineapple – hollowed out; fruit cored and cubed (save the juice)
1 tbsp raisins (or more if you like)
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder 
1 tsp toasted fermented shrimp paste (belacan), optional
1 tbsp soy sauce
Salt and finely ground white pepper to taste
1/2 cup roasted unsalted cashews
Chopped green onion, sliced red chili and/or cilantro leaves for garnish

Method:
1. In a wok, heat 1 tbsp oil on medium fire. Then add 1 clove of chopped garlic and sauté until aromatic. Finally, add in shrimp until just cooked (adjust heat during the process if necessary). Remove from wok and set aside.
2. In the same wok, heat up 2 1/2 tbsp oil on medium-high fire and sauté the shallots and the rest of the garlic until fragrant. Add carrots to the wok and cook for a minute or two until softened. Then, add red bell pepper and cook for another minute (adjust heat during the process if necessary).
3. Add the cold, cooked rice into the heated wok, along with the pineapple chunks, juice and raisins. Cook on medium-high fire, as you scoop, stir, flip, and press the rice to break up any clumps and to cook it evenly (see tip above).
4. Add curry powder, soy sauce, salt and white pepper (and belacan, if using), and stir-fry thoroughly on medium-high heat until the ingredients are well combined. Taste and adjust seasonings.
5. Throw in roasted cashews and the cooked shrimp. Crank the heat to high, and stir constantly to mix all the ingredients. Cook for just one minute. 6. Serve fried rice in pineapple shells. Garnish with spring onion, cilantro and/or sliced red chilies.

Asparagus Risotto Recipe

asparagus-risotto

INGREDIENTS

  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • About 4 cups chicken stock (or vegetable stock for vegetarian option)*
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

If cooking gluten-free, use gluten-free stock.

METHOD

1 In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

2 While the shallots are cooking, bring the stock to a simmer in a saucepan.

3 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

4 Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

Pluot Tart Recipe

pluot tart

  • 1 1/2 cup almonds
  • 2 tablespoons coconut oil
  • 1 cup cashews soaked and drained
  • 1 cup filtered water
  • 3/4 cup coconut oil, melted
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/3 cup agave
  • 2 pluots, sliced (can substitute plums)

Crust:

  • 1 1/2 cups almonds, soaked and dried
  • 2 tablespoons coconut oil, melted

1. Place almonds in food processor and process until fine.

2. Add coconut oil and pulse until well combined.

3. Press into 4-4″ tart pans with removable bottoms, or 1-8″ tart shell.

4. Refrigerate.

Filling:

  • 1 cup cashews, soaked and drained
  • 1 cup water
  • 3/4 cup coconut oil
  • 2 teaspoons
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/3 cup agave

1. Place cashews and water in high-speed blender and process until very smooth.

2. Add 3/4 cup coconut oil, cinnamon, ginger, cloves and agave. Blend.

3. Pour filling mixture into refrigerated tart shells.

Assembly:

  • 2 pluots, sliced

1. Arrange pluots on top of filled tart shells,

2. Refrigerate until firm

Potatoe Salad

purple potatoe salad

6 purple potatoes
1 pomegranate
2 oranges
Feta block
Tiny basil leaves
Edible flowers, I used rosemary flowers from my garden.
Salt
Extra virgin olive oil

Preparation

Peel the sweet potatoes. Take a melon-baller and scoop out round balls. Save the left over potato for another recipe (you can make mashed potatoes). Prepare a pot of water with a steamer. Steam the sweet potatoes until tender. About 5-7 min. Put the sweet potatoes in a bowl and toss with salt and oil to taste. Let chill in the refrigerator

Cut the pomegranate in half and put it in a large bowl with water. Break up the pomegranate and remove the seeds. The seeds will sink to the bottom and the white pith will float to the top. Discard any skin and pit and just keep the seeds. Drain the water and put seeds on a paper towel to dry off.

Peel the orange with a knife and supreme the citrus out.  Take a pairing knife and enter where the segment starts. Turn your wrist and let the knife scrape the segment out. Repeat for all segments. Reserve in a bowl.

Take the feta block and cut it into ½ inch cubes. Make enough to fill ½ cup.

To plate, Take a round plate and scatter a few sweet potatoes in the middle. Place the feta in between the gaps. Lay a few orange segments in between the remaining gaps. Scatter a few pomegranate seeds on top and around. Artistically arrange the flowers and basil on top. Serve.

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
    Directions
    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

Rosemary Purple Potatoes Recipe

purple-potatoes

INGREDIENTS:

6 red potatoes, scrubbed and cut into
wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix together melted butter and oil, then pour into a 9×13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

 

 Asparagus Shrimp Salad Recipe

asparagus-shrimp-salad

INGREDIENTS

  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound pink salad shrimp, cooked, shelled
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tbsp lemon juice (more to taste)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste

METHOD

1 Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.

2 Slice the asparagus spears thinly on the diagonal until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.) Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste.


Pineapple Chicken Recipe

Chicken-Pineapple

  • Ingredients
    • 8 Chicken Thighs, Bone in, Skin on
    • zest and juice from 2 limes
    • 2 Tsp Chilli Powder
    • 2 Cups diced pineapple
    • 1 English Cucumber, diced (1/4 inch cubes)
    • 1/4 Cup Parsley
    • Kosher Salt & Ground Pepper
    Instructions
    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 Fish Recipe

pineapple fish

SALSA

  • 1 small ripe pineapple
  • 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

FISH

  • 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

PREPARATION

  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

rosemary-steak

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.

Ingredients

  • 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)

Preparation

  • 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.

ORGANIC RECIPES VIDEOS

Pineapple Recipe Videos:

Grilling Asparagus Recipe Video:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegetarian Zucchini Parmesan 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 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

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!

Grass Fed Beef Cooking Instructions

Sirloin Tip Steaks

Step 1

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

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