Local Organic Produce – July 29-1, 2013 + Avocado Recipes

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Organic Food Delivery: Boca Raton, Boynton Beach, Coral Springs, Davie, Delray Beach, Ft Lauderdale, Hallandale Beach, Hollywood, Jupiter, Kendall, Miami, Parkland, North Palm Beach, Pompano Beach, Wellington, Weston, West Palm Beach and all S. Florida!

Summer Is Here!

The Fresh From Florida Fruits Are In Full Swing…

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Local Organic Produce

 Organic Food – Week of July 29-1, 2013

* Lettuce Green
* Green Beans
* Kale Green
* Potatoes White Avalanche
* Ginger
* Broccoli Crowns
* Onions
* Cucumbers
* Carrots
* Avocado Florida
* Celery
* Strawberries
* Pluots Dapple Dandy
* Mandarin Pixie
* Melon Cantaloupe
* Nectarines Yellow
* Pears

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




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




Florida larger-sized avocados have less fat and fewer calories than the conventional Haas variety and they’re much healthier too. Not to mention, they’re also a great source of dietary fiber, potassium, folate and vitamins B6 and C.

Our U.S.D.A. certified-organic avocados are in season from June through January and are offered in 8 popular varieties.

The avocado is actually a fruit that has a taste similar to a vegetable. And they’re not just for guacamole. Avocados are widely used in salads and main dishes, as well as breads and desserts.

  • Nutrition Facts
    Amount Per

    1 fruit without skin and seeds (304 g)

    Calories 364
  • % Daily Value*
    Total fat 31 g 47%
    Saturated fat 6 g 30%
    Polyunsaturated fat 5 g
    Monounsaturated fat 17 g
    Cholesterol 0 mg 0%
    Sodium 6 mg 0%
    Potassium 1,067 mg 30%
    Total Carbohydrate 24 g 8%
    Dietary fiber 17 g 68%
    Sugar 7 g
    Protein 7 g 14%
    Vitamin A 8% Vitamin C 88%
    Calcium 3% Iron 2%
    Vitamin B-6 10% Vitamin B-12 0%
    Magnesium 18%


Avocado Smoothies Recipe


We’re are in avocado season until January and these are the best organic avocados for making delicious salads and smoothies!


2 cups fresh Florida avocado, peeled and pit removed
1 cup low-fat milk
2 cups vanilla frozen low-fat yogurt
8 ice cubes


Place avocado and milk in blender. Make sure lid is on tight. Blend on high speed until smooth. Add frozen yogurt and ice cubes and continue to blend until smooth and creamy. Serve immediately. Pour any leftovers into an ice cube trey and freeze for later use.

Enchiladas & Salsa Recipe



4 large poblano peppers, roasted, peeled, seeded and diced, divided  (You can also use 4 cans of roasted green chiles)
4 cups cooked chicken, shredded  (I use a rotisserie chicken from the supermarket.)
3 tablespoons olive oil, Spanish, if you have it
1 large onion, diced
1 whole jalapeno, seeded and finely diced
1 cup chicken broth
1 teaspoon garlic powder
2 cups Mexican crema or sour cream, divided
2 cups tomatillo sauce (homemade or jarred), divided
2 cups mild, white cheese like Queso or Monterey Jack, Grated
Salt and pepper, to taste
12 flour or corn tortillas
Avocado Salsa for garnish (recipe follows)


Preheat oven to 350 F.

To make the filling, heat the oil in a large skillet over medium heat.  Add onions and sauté until translucent and slightly softened, about 3 minutes. Add half of the diced poblanos, the chicken, jalapeno and garlic powder and continue to sauté about 2 minutes more.  Add broth and crema and bring to a simmer.  Simmer until liquid is evaporated and mixture is soft and creamy, about 3 minutes. Season with salt and pepper to taste.  Remove from heat and set aside.

To make the sauce, combine tomatillo sauce, remaining crema, poblanos and a pinch of salt together in a blender and puree until smooth.  Set aside.

To assemble, ladle 1 cup of the sauce on the bottom of a 9 x 12 casserole dish.   Spoon about 1/4 cup of chicken mixture in the center of each tortilla. Sprinkle about 1 tablespoon cheese on top and roll them up. Arrange, seam side down in one layer in the casserole.  Cover with the rest of sauce; sprinkle with the rest of the cheese. Bake 30 minutes or until sauce gets bubbly and cheese starts to brown.

Top with Quick Avocado Salsa and serve immediately.

Quick Avocado Salsa


1/2 Florida avocado or 1 Haas avocado, peeled, seeded and diced
1 medium tomato, seeded and diced
1 handful fresh cilantro, finely chopped
1/2 small onion, diced
Juice of one half of a lime
1 tablespoon olive oil
1/2 teaspoon Tabasco sauce
Salt to taste


Mix all ingredients together in a small bowl.  Serve over Enchiladas

Avocado Egg Salad Recipe



2 Florida avocados, peeled, pitted and cubed
1 lemon, juiced
10 hard-cooked Florida eggs, peeled
1/2 red onion, minced
1/2 cup low-fat mayonnaise
1/2 teaspoon paprika
Kosher salt and fresh ground pepper to taste


Lightly toss avocado cubes with lemon juice in a serving bowl. Chop 6 of the hard boiled eggs and add to avocado with onion. Add mayonnaise to avocado mixture and gently mix. Season to taste with salt and pepper. Slice the remaining eggs and use as garnish atop the salad. Sprinkle salad with paprika. Serve chilled with salad greens or as a sandwich filling.

Avocado Cookies Recipe



    • 100 g Butter
    • 1/2 Avocado, mashed
    • 120 g 0.1% Cream cheese
    • 120 g Sugar
    • 2 tbsp Lemon juice
    • 1 tbsp Poppy seeds
    • 230 g All purpose flour
    • 1/2 tsp Baking soda
    1. Line 2-3 baking trays with paper. Cream butter, mashed avocado, cream cheese, and sugar together. Add lemon juice and poppy seeds, and beat until light and fluffy.
    2. Add in flour, baking soda and mix until incorporated. Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays. Alternatively you can use a cookie gun to press any desired patterned cookies.
    3. Preheat oven to 190C/375F. Bake for 12-15 minutes until the cookies are lightly golden. Transfer them on the wire rack to cool.

Avocado Salad Recipe

avocado salad

  • 1 1/2 large Florida avocados, halved, skinned, pitted, and sliced lengthwise into 1/2-inch thick pieces, and 1/2 avocado, chopped
    • 2 tomatoes, sliced crosswise, and 1 tomato, chopped
    • 1/4 iceberg lettuce, chopped
    • 1 small red onion, thinly cut into rings
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper


    1. Place sliced avocado and tomato around the perimeter of a serving platter. Combine chopped avocado, tomato, lettuce, and onion in a medium bowl. Drizzle with oil, and season with salt and pepper. Transfer to center of platter; serve immediately.

Avocado Pineapple Salad

avocado pineapple salad

“A Miami favorite, this salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar”


    • 1/3 cup olive oil
    • 1/3 cup vinegar
    • 1/3 cup orange juice
    • 1/3 cup sugar
    • salt and pepper
    • 1 head iceberg lettuce, shredded
    • 2 cups of fresh ripe pineapple chunks
    • 1 medium red onion, sliced thin
    • 1 large florida avocado, peeled and sliced
    • fresh lime


  1. Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
  2. Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

Avocado Crabcake Recipe

avocafo crab cakes

One of my favorite recipes for crab cakes and the avocado butter is a nice change from the normal condiments one gets with crab cakes.”


    • 3/4 lb crabmeat
    • 1/2 cup breadcrumbs
    • 2 tablespoons mayonnaise
    • 2 tablespoons parsley, chopped
    • 1 tablespoon Dijon mustard
    • 1 tablespoon green onion, minced
    • 2 tablespoons lime juice
    • 1/4 scotch bonnet pepper, chili seeded and minced
    • 1/2 teaspoon Worcestershire sauce
    • 1 egg, beaten
    • 1 dash Tabasco sauce
    • 3 tablespoons butter
    • 1 avocado, peeled pitted and chopped
    • salt
    • pepper


  1. Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
  2. Mix in egg into breadcrumb mixture.
  3. Fold in crabmeat in to the breadcrumb mixture.
  4. Form into 8 patties. Cover and refrigerate for at least 30 minutes.
  5. Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
  6. In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
  7. Transfer cakes to paper towel to drain.
  8. Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each. Or place the crabcake on the avocado butter and top with mango salsa.


 Avocado Conch Salad Recipe

avocado conch salad


  • 1 pound cleaned fresh conch, diced
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 jalapeño pepper, stemmed, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 European (hothouse) cucumber, peeled and minced
  • 1/2 yellow bell pepper, minced
  • 1/2 red bell pepper, minced
  • 1/4 red onion, minced
  • 1/2 cup diced fresh tomato
  • 1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)


Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.

To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

Pineapple Avocado Chicken Recipe


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

pineapple fish


  • 1 small ripe pineapple
    1 diced avocado
  • 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


  • 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


  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


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.


  • 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)


  • 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.


Florida Avocado Videos:

Florida Avocado Salad Recipe Video:

Grilling Asparagus Recipe Video:

Kale Salad with Carrot Dressing and Mustard Greens Recipe Video:

Vegetarian Zucchini Parmesan Recipe Video:


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


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!


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!


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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