Eat Organic Not GMO and poisons in Food

Local Organic Produce Delivery – June 10-14 2013 + Sweet Corn

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!

Season Is Not Over For Sweet Corn!

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Don’t Forget To Order Your Fresh Bread!

 Local Organic Produce Delivery

 Organic Food – Week of June 10-14 2013

* Lettuce Romaine
* Kale Green
* Sweet Baby Broccoli
* Cucumbers
* Corn Bi-color
* Fresh Herbs-Parsley
* Sweet Potatoes
* Zucchini
* Vidalia Onions
* Cabbage Green
* Yellow Squash
* Green Peppers
* Raspberries
* Nectarines Yellow
* Pluots Flavorosa
* Lychee Fruits
* Kiwi

$60 Delivered To Your Home or Office!

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


Lychee Fruit – Order Extra $6/lb


  • Research studies suggest that oligonol, a low molecular weight polyphenol, is found abundantly in lychee fruit. Oligonol is thought to have anti-oxidant and anti-influenza virus actions. In addition, it helps improve blood flow in organs, reduce weight, and protect skin from harmful UV rays. 
  • Litchi, like citrus fruits, is an excellent source of vitamin C; 100 g fresh fruits provide 71.5 mg or 119% of daily-recommended value. Studies suggest that consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • Further, it is a very good source of B-complex vitamins such as thiamin, niacin, and folates. These vitamins are essential since they function by acting as co-factors to help the body metabolize carbohydrates, protein, and fats.
  • Litchi also contains a very good amount of minerals like potassium and copper. Potassium is an important component of cell and body fluids help control heart rate and blood pressure; thus, it offers protection against stroke and coronary heart diseases. Copper is required in the production of red blood cells.


Kiwi, Lychee & Raspberry Meringue Puffs

Kiwi, Lychee, Raspberry recipe


  • 1/2 cup egg whites, at room temperature (from about 4 eggs)
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon raspberry vinegar or red wine vinegar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups heavy cream
  • 2 tablespoons light brown sugar, packed
  • 1 mango, peeled and cut up
  • 1 can Lychee nuts, fresh or canned and drained
  • 1/2 pint raspberries
  • 2 kiwi, peeled
  • sugar to taste


  1. Preheat the oven to 350 degrees.
  2. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 8 minutes more. Place in a pastry bag with a large plain tip.
  3. Line the sheet pan with the parchment. Pipe 2 ½ inch wide disks of meringue ontot the sheet pan in rows spaced evenly apart (they will expand so leave some room in between) Using the back of the spoon swirl the meringue to form a few peaks on each disk.
  4. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of café au lait, about 30 minutes more
  5. To make the kiwi sauce, puree the peeled cut up kiwi slightly (if you do it too much it with pulverize the seeds and make the sauce look likes it’s pepper-laden) then pass it through a fine strainer. Add sugar to taste and chill.
  6. Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlovas. Top with slices of mango, Lychee nuts and raspberries. To serve, spoon some kiwi sauce on the plate and place down the pavlova.


Spinach Lychee Salad Recipe


Ingredients For Dressing:

1/3 cup Asian Vinaigrette (recommended: Newman’s Own) 2 tablespoons syrup from canned lychees1 scallion, finely chopped 1/2 teaspoon red pepper flakes1 teaspoon sesame seeds

For Salad:

1 (9-ounce) package baby spinach (recommended: Fresh Express) 1 (8-ounce) can sliced water chestnuts, drained and liquid reserved 1/2 (20-ounce) can lychees in syrup, juice reserved 1/4 cup real bacon crumbles2 large hard-boiled eggs, peeled and quartered Directions:In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside.Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.

Tofu Or Chicken Lychee Thai Curry Recipe


  • Ingredients

    • 2 tsp canola oil
    • 1 medium red onion, sliced
    • 1 medium red capsicum, sliced
    • 200g button mushrooms, quartered
    • 2 tbs red curry paste
    • 2 cups (500ml) chicken or vegetable  stock
    • 520g lean chicken breast fillets, fat trimmed, cut into 3cm pieces or tofu squares
    • 200g green beans, cut into 3cm lengths
    • 100g sugar snap peas
    • 1 tbs coconut milk powder
    • 16 fresh lychees, peeled, pitted
    • 1 large fresh green chilli, thinly sliced
    • 2 green shallots, thinly sliced diagonally


  1. Heat oil in a large saucepan. Add onion, capsicum and mushrooms and cook, stirring, for 3–5 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add stock and bring to the boil. Add chicken or tofu and simmer for 4 minutes. Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Stir in coconut milk powder and lychees and cook for 1 minute or until heated through.
  3. Serve curry sprinkled with chilli and green shallots.

Quick Garlic Pasta With Broccolini Recipe

Broccoli Pasta


1 (8 ounce) package linguine pasta
2 cups chopped broccoli
1/4 cup olive oil
4-6 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/2 cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat
-leaf parsley
1/4 teaspoon ground black pepper
salt to taste
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccolini to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.


Sweet Corn Risotto Recipe

organic food delivery and sweet corn risotto recipe


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces pancetta, chopped
  • 1 large onion, finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper
  • 2 14 – ounce can reduced-sodium chicken broth
  • 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
  • 1 cup cooked wild rice*
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
  • 2 tablespoons butter, cut into pieces
  • 1/2 teaspoon freshly ground black pepper
  • Shaved Parmigiano-Reggiano cheese
  • Snipped fresh Italian (flat-leaf) parsley


  1. In a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  2. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  3. In a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  4. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  5. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. Makes 6 main-dish or 12 side-dish servings.


  • * To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

 Sweet Corn Avocado Salad

corn avocado salad organic food delivery


  • 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
  • 1 medium red, orange or yellow sweet pepper
  • 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
  • 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
  • 1/4 cup finely chopped red onion or thinly sliced green onion
  • 1/4 cup snipped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 -2 cloves garlic, minced
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
  • 1 avocado, halved, seeded, peeled, and chopped
  • Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips


  1. Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
  2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
  3. Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.

Seafood With Lychee Sauce Recipe


  • 4 lobster tails or 4 boneless fillets of perch, snapper, grouper, cod or other white fish
  • ¼ cup olive oil
  • 2 teaspoons fresh  thyme
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • ½ teaspoon black pepper
  • 1 canned lychees with its juice
  • 200 g fresh lychees
  • 1 green onion
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon cornstarch

Preparation Method:

  1.  Wash the fish then pad dry with paper towels.
  2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
  3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
  4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
  5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
  6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
  7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

Lemon Broccolini Recipe

Organic Food Delivery Service

1 pound broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of freshly ground black pepper

Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Note: variations: 1/4 teaspoon crushed red pepper instead of black pepper or 3 tablespoons toasted hazelnuts chopped sprinkled on top

Per Serving:
Calories 50; Total Fat 2 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 2.5 g; Carb 5.5 g; Fiber 1 g; Cholesterol 0 mg; Sodium 120 mg

Sweet Corn Chowder Recipe

organic Sweet Corn makes great Chowder


  • 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 14 – ounce can vegetable broth
  • 1 12 – ounce package frozen shelled sweet soybeans (edamame), one 10-ounce package frozen baby sweet peas
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground white or black pepper
  • 1 14 3/4 – ounce can no-salt-added cream-style corn
  • 1 cup cubed lean cooked ham or cooked turkey ham
  • 2/3 cup fat-free milk
  • 1 teaspoon Worcestershire sauce
  • Fresh marjoram or oregano sprigs (optional)


  1. In a large saucepan bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.
  2. If desired, garnish each serving with a fresh marjoram sprig. Makes 6 (1-1/3-cup) main-dish servings.

Creamed Sweet Corn Recipe

organic produce delivery sweet corn


  • Nonstick cooking spray
  • 2 16 – ounce packages frozen whole kernel corn
  • 2 cups chopped red and/or green sweet pepper
  • 1 cup chopped onion (1 large)
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon black pepper
  • 1 10 3/4 – ounce can condensed cream of celery soup
  • 1 8 – ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
  • 1/4 cup milk


  1. Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
  2. In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
  3. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once. Makes 12 servings.


Sweet Corn Ravioli Video Recipe:

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Sweet Corn Chowder Video Recipe

Lychee Bananna Smoothie Recipe Video:

Lychee Berry Smoothie Video Recipe


Local Organic Produce Delivery Not GMO!

Eat Organic Not GMO Food

Buying organic food presents us with important decisions each and every day. But have you considered the wide reaching implications of conventional food genetic engineering?

Genetically engineered seeds are created in a lab by chemical companies like Monsanto; the process involves removing the genetic material from one organism and inserting it into the genetic code of another to create various characteristics or traits.

The vast majority of GE seeds on the market today are designed to withstand heavy, repeated spraying of increasingly potent herbicides, or to produce an insecticide in the crop itself, leading to extreme environmental pollution and internal poisoning.

It used to be the case that weed killers were sprayed prior to planting, as they would, of course, kill both wanted and unwanted plants. So, if sprayed on crops, the crops would die too. That was until the development of genetically engineered seeds such as ‘Round Up Ready’ resistant corn and soy.

The resulting GE crops have the ability to withstand multiple herbicide sprayings, which means that farmers can spray the crop directly without killing it, throughout the growing season, constantly drenching your food with poison. This has added hundreds of millions of pounds of toxic chemicals to our fields every year, polluting the air, water, land and our own bodies. Herbicides are now being consumed widely in our diets.

The chemical compounds in herbicides has already killed the majority of our bee population!Local Organic Produce Delivery

It doesn’t stop there, however. Nature being nature, and far more resilient than today’s science may credit, unwanted species of plants have become resistant to herbicides at an alarming rate. Herbicide resistant pigweed and other weeds now invade more than 67 million acres of American crop land. This resistance has led the chemical companies (Bayer, Dow, Dupont, Monsanto and Syngenta) – who now own and control the majority of our food supply through their domination of the seeds from which our food is grown – to ramp up their chemical arms race against nature.

You will no doubt have heard of ‘Agent Orange,’ used by the US military in its chemical warfare program in Vietnam. According to estimates by Vietnamese advocacy organizations, at least three million Vietnamese suffer serious health problems from Agent Orange exposure, including birth defects in children and grandchildren of those exposed.

What does this have to do with our food? Well, the U.S. Department of Agriculture is now reviewing an application from Dow to approve GE, 2,4-D resistant corn and soy. 2,4-D was a major component of Agent Orange. If approved, millions more pounds of this hazardous chemical will be sprayed, polluting our food, water and air. Further, these companies are “stacking” genetically engineered traits of resistance to chemicals so that the seeds and the plants that grow from them can withstand not one, but many forms of toxic chemical applications.

The result? Hundreds of millions of pounds of toxic chemicals being applied to our fields and our food every year. And because our Food and Drug Administration seems to be more interested in catering to industry than protecting public health, none of this has to be labeled in the U.S. even though President Obama promised to do so over 5 years ago!

Organic agriculture stands in complete contrast to this industrialized system of synthetic food production. In fact, from 1995 to 2011 organic agriculture was responsible for the offsetting of an estimated 62 million pounds of toxic, synthetic chemicals when compared to use on conventional and GE corn alone.

Local Organic Produce Delivery

Local Organic Produce Delivery

“So ask yourself, do I want to eat food that is …

1. Grown in harmony with nature’s natural processes and designed to protect human, animal health and the environment? (Organic)

2. Grown with the intention of overcoming nature’s natural processes by routinely adding toxic chemical inputs to the soil and to feed the plants? (Conventional)

3. Grown using artificially-produced seeds that have been altered at the genetic level in a laboratory, and that have been released for sale in the absence of proof of human health or environmental safety? (GE)

Organic is the only logical choice. It’s time to defend our future!

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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