Local Organic Produce Delivery – June 24-26 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 24-26 2013

* Lettuce Red Leaf
* Collards Green
* Carrots
* Zucchini
* Yellow Squash
* Tomatoes Slicer
* Fresh Herbs-Parsley
* Onions Yellow
* Red Potatoes
* Broccoli Crowns
* Cucumbers
* Grapefruit Ruby Red
* Strawberries
* Limes
* Seedless Grapes
* 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

Strawberry & Grape Salad

strawberry grape salad

250 g strawberries, washed, dried, hulled and cut into quarters
250 g green seedless grapes, washed, dried
100 ml passion fruit and strawberry salad dressing

Directions:
1
Place the strawberries and grapes into a serving dish.
2
Add the dressing and mix to combine.
3
Serve immediately.

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.

Broccoli Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

Ingredients
(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

Directions
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.

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

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.

 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

Creamy Yellow Squash Video Recipe:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegetarian Zucchini Parmesan Recipe Video:

How To Carve A Watermelon Baby Carriage Video Recipe

Cranberry Kale Salad Video Recipe

Watermelon Sangria Video Recipe

Costco Organic Food Recall Video:

Kale, Carrot & Cucumber Juicing Video Recipe

FEATURED NEWS

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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