Local Organic Produce Delivery – July 15-19, 2013 + Pineapple Recipes

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We’re America’s Favorite Organic Food Buying Club!®

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

Summer Is Here!

The Fresh From Florida Fruits Are In Full Swing…

Don’t Forget To Order Your Fresh Bread!

 Local Organic Produce Delivery

 Organic Food – Week of July 15-19, 2013

* Lettuce Romaine
* Kale Red
* Carrots
* Sugar Snap Peas
* Broccoli
* Tomatoes on the Vine
* Cucumbers
* Beets Red Root
* Chard Red
* Avocado Florida
* Figs Brown
* Kiwi
* Blueberries
* Pineapple
* Apples Grany Smith
* Grapefruits
* Lemons




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

FEATURED ORGANIC FRUIT

Pineapple

pineapple

  • The pineapple is a tropical plant with edible multiple fruit consisting of coalesced berries. Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving).[12] Mainly from its stem, pineapple contains a proteolyticenzymebromelain, which breaks down protein. If having sufficient bromelain content, raw pineapple juice may be used as a meat marinade and tenderizer. Pineapple enzymes can interfere with the preparation of some foods, such as jelly or othergelatin-based desserts, but would be destroyed during cooking and canning. The quantity of bromelain in the fruit is probably not significant, being mostly in the inedible stalk. Furthermore, an ingested enzyme like bromelain is unlikely to survive intact the proteolytic processes of digestion.
    Nutritional value per 100 g (3.5 oz)
    Energy 209 kJ (50 kcal)
    Carbohydrates 13.12 g
    – Sugars 9.85 g
    – Dietary fiber 1.4 g
    Fat 0.12 g
    Protein 0.54 g
    Thiamine (vit. B1) 0.079 mg (7%)
    Riboflavin (vit. B2) 0.032 mg (3%)
    Niacin (vit. B3) 0.5 mg (3%)
    Pantothenic acid (B5) 0.213 mg (4%)
    Vitamin B6 0.112 mg (9%)
    Folate (vit. B9) 18 μg (5%)
    Choline 5.5 mg (1%)
    Vitamin C 47.8 mg (58%)
    Calcium 13 mg (1%)
    Iron 0.29 mg (2%)
    Magnesium 12 mg (3%)
    Manganese 0.927 mg (44%)
    Phosphorus 8 mg (1%)
    Potassium 109 mg (2%)
    Sodium 1 mg (0%)
    Zinc 0.12 mg (1%)

FEATURED ORGANIC DESSERT

Vegan Pina Colada Pudding

pineapple rice-pudding

INGREDIENTS

  • 1 cup diced fresh pineapple
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 medium orange
  • 1 (3-inch) cinnamon stick
  • 1 quart (4 cups) coconut milk
  • 1 tblspoon corn starch (optional)
  • 1 cup Arborio rice
  • 3/4 teaspoon kosher salt
  • ground coconut garnish
INSTRUCTIONS
  1. Heat the broiler on high and arrange a rack in the upper third. Combine pineapple, 2 tablespoons of the sugar, and the vanilla in a medium bowl and toss to coat the pineapple. 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, coconut milk, rice, remaining 6 tablespoons sugar, corn starch, 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.
  5. Discard orange zest and cinnamon stick, spoon pudding into individual bowls, top with pineapple, and serve.

ORGANIC RECIPES

Pineapple Casserole Recipe

pineapple casserole

INGREDIENTS:

1/2 cup butter
1 cup white sugar
4 eggs
1 pinch ground cinnamon (optional)
1 pinch ground nutmeg (optional)
5 slices white bread, torn
1 (20 ounce) can crushed pineapple with
juice
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
2. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.
3. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.

Pineapple Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

Ingredients
(Serves 2)

– Pineapple chunks 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.

Fried Okra Salad

fried okra saladFried okra, chopped fresh tomatoes, red onion, and fresh basil salad

    • Ingredients

    • 1 pound fresh okra, cut into 1/2-inch-thick slices
    • 3/4 cup buttermilk
    • 1 1/2 cups self-rising white cornmeal mix
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/4 teaspoon ground red pepper
    • Vegetable oil
  • Preparation

    1. 1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
    2. 2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain.
  • 1 pound fresh okra, cut into 1/2-inch-thick slices
  • 3/4 cup buttermilk
  • 1 1/2 cups self-rising white cornmeal mix
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • Vegetable oil

Preparation

  1. 1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
  2. 2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once, drain.

Okra & Polenta Casserole Recipe

polenta-with-okra

The recipe calls for cheddar cheese or goat cheese, but try the Vegan no Cheese recipe

Ingredients

  • 4 cups water, divided
  • 6 small fresh okra pods
  • 1 cup uncooked quick-cooking grits
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup butter or margarine, cut into pieces
  • 1 (8-ounce) block sharp Cheddar cheese, cubed*

Preparation

  1. Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra slightly, and coarsely chop.
  2. Add remaining 2 cups water to reserved liquid; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
  3. Bake at 350° for 55 to 60 minutes or until set.
  4. *2 (4-ounce) logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.
  5. Vegan option requires no cheese.  You can substitute a 1/4 cup of Vegenaise.

Okra Pineapple Soup

okra soup

3 quarts of fish or shrimp stock
1 yellow onion, sliced
3-inch piece of ginger, bruised and scored
2 stalks of lemongrass, cut into 2 inch segments
5 cloves of garlic, smashed
1 lb boneless and skinless catfish filets, cut into 1 inch squares
1 can of pineapple chunks, with juice
2 large tomatoes, cored and segmented into wedges
3 stalks of celery, sliced on a bias
1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds
1/4 lb of bean sprouts
1/2 cup of tamarind concentrate
1 tbsp of fish sauce
1/4 cup of sugar
salt, to taste

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

Zuccini with Cheese Recipe

zucchini with cheese recipe

Ingredients:

  • 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

Preparation:

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.

 Grilled Pineapple Salad Recipe

grilled pineapple salad

Ingredients

  • 1 whole pineapple, skinned, cored and cut into 1″ slices
  • 2 red onions, sliced thickly
  • 3 tablespoons olive oil
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 1 cup of fresh mint leaves

Directions

  1. Preheat a gas barbeque or indoor grill.
  2. Brush pineapple and onion with olive oil and season with salt and pepper.
  3. Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
  4. Grill onion until soft.
  5. Cut pineapple slices into quarters and chop the red onions.
  6. Toss with lemon zest and juice, mint and adjust seasoning.


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.

Beef & Pineapple Kabobs Recipe

beef_and_pineapple

Ingredients:

1 lb sirloin tips steak — cut
Pineapple — 16- 1″ X 1″ 1 ” Pieces
1 sm Onion — finely chopped
2 bell peppers cut into 2″ squares
1/2 c Teriyaki sauce — bottled Drained

1.  Cut steak into 1/4″ thick strips.
2. Combine onion and teriyaki sauce.
3. Place beef strips in small bowl and add the marinade, stirring to coat.
4. Alternately thread beef strips (weaving back and forth), pineapple cubes and bell pepper on bamboo or thin metal skewers.
5. Place kabobs on grid over medium coals. Grill 4 minutes, turning once.

ORGANIC RECIPES VIDEOS

Pineapple Recipe Videos:

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.

Organic Produce Buying Club Weekly Organic Food Share & Local Organic Produce Delivery Grocery List

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