Local Organic Produce Delivery – June 17-21 2013 + Watermelon

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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!

Florida Watermelons, Oh Yeah!

Don’t Forget To Order Your Fresh Bread!

 Local Organic Produce Delivery

 Organic Food – Week of June 17-21 2013

* Lettuce Green Leaf
* Kale Green
* Carrots
* Cucumbers
* Red Sweet Peppers
* Tomatoes Slicer
* Garlic
* Leeks
* Avocado Hass
* Cabbage Napa
* Apples Grany Smith
* Pears Abate Fetel
* Raspberries
* Lemons
* Grapefruit Ruby
* Watermelon





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

FEATURED ORGANIC FRUIT

Watermelon

watermelon

  • Watermelon is a vine-like flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind and fleshy center.
    Calories 85
    % Daily Value*
    Total fat 0.4 g 0%
    Saturated fat 0 g 0%
    Polyunsaturated fat 0.1 g
    Monounsaturated fat 0.1 g
    Cholesterol 0 mg 0%
    Sodium 3 mg 0%
    Potassium 314 mg 8%
    Total Carbohydrate 21 g 7%
    Dietary fiber 1.1 g 4%
    Sugar 17 g
    Protein 1.7 g 3%
    Vitamin A 31% Vitamin C 37%
    Calcium 2% Iron 3%
    Vitamin B-6 5% Vitamin B-12 0%
    Magnesium 7%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FEATURED ORGANIC DESSERT

Kiwi, Apple & Raspberry Meringue Puffs

Kiwi, Lychee, Raspberry recipe

Ingredients

  • 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 cup Granny Smith Apples diced
  • 1/2 pint raspberries
  • 2 kiwi, peeled
  • sugar to taste

Directions

  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, diced apples and raspberries. To serve, spoon some kiwi sauce on the plate and place down the pavlova.

ORGANIC RECIPES

Grilled Grouper Or Chilean Seabass with Watermelon Salsa Recipe

grilled-grouper

Ingredients

  • 4 (4-oz.) grouper or seabass fillets
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt, divided
  • 3 tablespoons olive oil, divided
  • 2 cups chopped seedless watermelon
  • 1/4 cup chopped pitted kalamata olives
  • 1/2 English cucumber, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 2 tablespoons minced red onion
  • 2 tablespoons white balsamic vinegar

Preparation

  1. 1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
  2. 2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
  3. 3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.

Leek Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

Ingredients
(Serves 2)

– 200g leeks, sliced diagonally (separate stalks from leaves) – see cooking note 1
– 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 leek stalks (the white portion), 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 leek stalks are cooked.
3. Add leek leaves and stir fry briefly till the leaves are cooked and coated in the tau cheo. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.

Kale, Carrot and Cucumber Salad With Avocado Tahini Dressing

Kale, Carrot and Cucumber Salad With Avocado Tahini Dressing

Salad Ingredients:

  • 8 – 10 ounces kale, preferably curly green
  • 1 medium cucumber, quartered lengthwise, seeds cut away, and sliced
  • 1 cup grated carrot
  • 1/4 – 1/2 cup minced fresh parsley
  • 2 scallions, green parts only, thinly sliced
  • Avocado Tahini Dressing as desired
Directions:
  1. Wash kale, shake or spin off most of the water, remove from stems in small pieces
  2. Coat hands with olive oil and rub kale until it is softened and bright green
  3. Mix in the cucumber, carrot, parsley and scallions
  4. Serve with avocado tahini dressing to taste

Avocado Dressing Ingredients:

  • 1 medium ripe avocado, peeled and diced
  • 1/2 cup tahini (sesame paste)
  • 1/2 tsp ground cumin
  • 2 – 4 Tbsp minced fresh parsley or cilantro, to taste
  • 1/4 – 1/2 cup water

Dressing Directions:

  1. Combine all the ingredients in a food processor and puree until smooth
  2. Add 1/4 – 1/2 cup water as needed to achieve a medium-thick consistency
  3. Stir 1/2 – 1 cup of the sauce into greens once they’re cooked or use as a salad dressing
  4. Transfer the rest of the dressing to a covered container and refrigerate. Use within 3 days

Napa Cabbage Salad Recipe

cabbage (1)

INGREDIENTS:

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles,
broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS:
1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Quick Kimchi Recipe

kimchi recipe

  • Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

Quick Cabbage Coleslaw Recipe

napa cabbage coleslaw

Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

  

 Sweet Corn Avocado Salad

corn avocado salad organic food delivery

Ingredients

  • 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

Directions

  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.


Tomatoe & Watermelon Salad Recipe

tomato-watermelon-salad

  • Ingredients

    • 5 cups (3/4-inch) seeded watermelon cubes
    • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
    • 3 teaspoons sugar
    • 1/2 teaspoon salt
    • 1 small red onion, quartered and thinly sliced
    • 1/2 cup red wine vinegar
    • 1/4 cup extra virgin olive oil
    • Romaine lettuce leaves (optional)
    • Cracked black pepper to taste

    Preparation

    1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.

    2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Tomatoe, Peach & Watermelon Salsa Recipe

watermelon-peach-salsa-and-tomatoes

Ingredients
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

Directions
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

Melon Mootz Recipe

melon mootz

Ingredients

  • 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
  • 1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
  • 3 tablespoons chopped fresh basil
  • 3/4 cup Lemon-Poppy Seed Dressing
  • 4 cups seeded and cubed watermelon
  • 4 cups cubed honeydew melon
  • 3 cups sliced fresh strawberries
  • 2 cups seedless green grapes, cut in half
  • Garnishes: fresh raspberries, mint leaves

Preparation

1. Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.

2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.

 

Beef & Melon Stir Fry Recipe

beef-watermelon-stir-fry

Ingredients

  • 1 pound sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 2 teaspoons lite soy sauce
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons dry white wine
  • 2 tablespoons hot water
  • 2 tablespoons hoisin sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil, divided
  • 1 medium-size sweet onion, halved and sliced
  • 12 ounces fresh sugar snap peas
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 16 ounces watermelon, rind removed and cut into sticks (about 2 cups)
  • 2 cups hot cooked rice

Preparation

1. Toss together first 6 ingredients and 1 Tbsp. wine. Let stand 30 minutes. Meanwhile, stir together hot water, hoisin, and remaining 1 Tbsp. wine.

2. Remove beef from marinade, discarding marinade. Sprinkle with salt and black pepper; cook half of beef in 1 1/2 tsp. hot canola oil in a large skillet over high heat, without stirring, 45 seconds or until browned; turn beef, and cook 30 seconds or until browned. Transfer to a warm plate. Repeat with remaining 1 1/2 tsp. oil and beef.

3. Stir-fry onion in remaining 1 Tbsp. hot canola oil in skillet over medium-high heat 2 minutes or until tender. Add sugar snap peas, ginger, and crushed red pepper; stir-fry 2 minutes. Add beef and hoisin mixture; stir-fry 1 minute or until slightly thickened. Remove from heat. Stir in watermelon. Add salt, black pepper, and red pepper to taste. Serve immediately with hot cooked rice.

ORGANIC RECIPES VIDEOS

Kale Cole Slaw Video Recipe:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegan Fried Sweet Corn Recipe Video:

How To Carve A Watermelon Baby Carriage Video Recipe

Cranberry Kale Salad Video Recipe

Watermelon Sangria Video Recipe

Lychee Bananna Smoothie Recipe Video:

Kale, Carrot & Cucumber Juicing Video Recipe

FEATURED NEWS

Top 10 Stress-free Organic Foods 

stress free food

1. Oranges
A German study in Psychopharmacology found that vitamin C helps reduce stress and returnblood pressure and cortisol to normal levels after a stressful situation. Vitamin C is also well-known for boosting your immune system.

2. Sweet Potatoes
Sweet potatoes can be particularly stress-reducing because they can satisfy the urge you get for carbohydrates and sweets when you are under a great deal of stress. They are packed full of beta-carotene and other vitamins, and the fiber helps your body to process the carbohydrates in a slow and steady manner.

3. Apricots
Apricots are rich in magnesium, which is a stress-buster and a natural muscle relaxant as well.

4. Almonds, Pistachios & Walnuts

Almonds are packed with B and E vitamins, which help boost your immune system, and walnuts and pistachios help lower blood pressure.

5. Turkey
Turkey contains an amino acid called L-tryptophan. This amino acid triggers the release of serotonin, which is a feel-good brain chemical. This is the reason why many people who eat turkey feel relaxed, or even tired, after eating it. L-Tryptophan has a documented calming effect and is also found in some teas.

6. Spinach

A deficiency in magnesium can cause migraine headaches and a feeling of fatigue. One cup of spinach provides 40 percent of your daily needs for magnesium.

7. Salmon

Diets high in omega-3 fatty acids protect against heart disease. A study from Diabetes & Metabolism found that omega-3s keep the stress hormones cortisol and adrenaline from peaking.

8. Avocados

The monounsaturated fats and potassium in avocados help lower blood pressure. The National Heart, Lung, and Blood Institute says that one of the best ways to lower blood pressure is to consume enough potassium (avocados have more than bananas).

9. Green Vegetables
Broccoli, kale, and other dark green vegetables are powerhouses of vitamins that help replenish our bodies in times of stress.

10. Beef
Beef gets a bad rap because of the high fat content. But, lean beef, especially natural organic grass fed beef contains high levels of zinc, iron, and B vitamins, which help to stabilize your mood during stressful environments.

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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