sweet mini peppers

Local Organic Produce – Sept. 23-27, 2013 + Grapes Recipes

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Local Organic Produce

 Organic Food – Week of Sept. 23-27, 2013 + Grapes Recipes

* Lettuce Red Butter
Red Kale
* Yellow Squash
* Cucumbers
* Tomatoes Yellow
* Golden Beets
* Carrots
* Fennel
* Sweet Potatoes
* Mini Sweet Peppers
* Cabbage Red
* Asparagus
* Starfruit from Florida
* Grape Black Seedless
* Pears Red Starkrimson
* Bananas
* Apples
* Special: free item–Fresh Bay Leaf

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Don’t Forget To Order Fresh Fish, Shrimp & Rice Too!



sweet mini peppers

These virtually seedless, bright red, yellow and orange assorted Mini Peppers have a surprisingly mild flavor. 

The perfect pepper snack, our sweet mini yellow, red and orange peppers are packaged together for lunches and healthy afternoon snacks. Imagine the serving possibilities with your favorite salads. Or drizzle with olive oil, stuff with goat cheese and bake for a mouthwatering appetizer. Plus these peppers have minimal seeds and are sweeter and milder than most varieties. In other words, they beg for you to pull out the ranch and start dipping.

Vitamin A4%
Vitamin C306%



Thomcord Seedless Grapes


Seedless Grape Tart Recipe

Seedless Grape Tart

You Better Make Two In Case The Neighbors Find Out…

You can substitute Concord grapes if you can’t find Thomcord grapes, but you’ll need to remove the seeds. Red grapes or Zante currants (champagne grapes) might work nicely, but I haven’t tried it.
8 ounces gingersnap cookies (or graham crackers)
5 tablespoons butter, meltedFilling
8 ounces plain, non-fat Greek-style yogurt
8 ounces light cream cheese, at room temperature
1/4 cup sugar grated zest from 1 orangeTopping
2 pounds Thomcord grapes
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons water
Preheat oven to 350 degrees. To prepare the crust, pulse cookies in a food processor until ground to fine crumbs. (Alternatively, you can put the cookies in a sealed, plastic bag and roll over them with a rolling pin.) Drizzle the melted butter over the crumbs and stir with a fork until well combined. Press crumbs into a pie plate and bake for 10 to 12 minutes, until crust is lightly browned. Let cool completely.To prepare filling, In a large bowl, blend the yogurt, cream cheese, sugar, and zest until smooth. This is easiest to do with a mixer, but you can do it by hand. Pour filling evenly into cooled crust and smooth top. Cover with plastic wrap and refrigerate at least one hour.To prepare the topping, put the grapes into a saucepan over medium heat. Cook 8-10 minutes, stirring frequently, until grapes begin to split and release their juice. In a small bowl, stir together cornstarch and water until smooth. Pour cornstarch mixture into saucepan and stir until juice thickens and becomes clear. Let cool. Spoon topping over the filling shortly before serving.

Seedless Grape Salad Recipe

grape salad

4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
1. Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Seedless Grape & Chicken Salad Recipe

organic food florida


  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder*
  • 3/4 teaspoon salt, divided
  • 4 chicken breasts or Vegan Chicken
  • 1 teaspoon olive oil
  • 3/4 cup halved seedless green grapes
  • 3/4 cup halved seedless red grapes
  • 2/3 cup coarsely chopped celery
  • 1/2 cup thinly sliced red onion**
  • 1/4 cup Vegan or regular mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed orange juice
  • 1/4 cup coarsely chopped and toasted walnuts

1. Combine the onion powder, paprika, chili powder, and 1/2 teaspoon salt in a bowl.  Sprinkle evenly over the chicken.

2. Heat the oil in an oven-proof skillet over medium-high heat.  Add the chicken and saute for 2 minutes on each side.  Wrap the handle of the skillet with aluminum foil and transfer to the oven; bake at 350 degrees for 10 minutes.  Remove the chicken from the skillet and place on a platter; refrigerate until chilled, then chop into bite-sized pieces.

3. Meanwhile, combine the remaining 1/4 teaspoon salt with the green grapes, red grapes, celery, red onion, mayonnaise, red wine vinegar, and orange juice in a bowl.  Add the chopped chicken and toss to coat.  Sprinkle with the walnuts.

Banana, Beet & Blueberry Bread Recipe

Beet Bread

Wet Ingredients
1 extra-large organic beet (about the size of an apple) or 2 or 3 smaller organic beets
1 cup organic blueberries
1 ripe organic banana
1 egg and 2 egg whites
1/3 cup extra-virgin olive oil
1/4 cup organic applesauce
Juice of 1 organic lemon
1 teaspoon pure vanilla extract
Dry Ingredients
2 cups gluten-free flour
1/2 cup organic cane sugar
1/2 cup organic light brown sugar
1 teaspoon baking soda
1/4 teaspoon fine sea salt
Preheat the oven to 350°F. Wash the beets thoroughly with a vegetable brush and trim the ends off. The next step is to cook the beets. I learned from my mom that there are a number of ways to slow-cook beets from roasting to boiling. But as a busy mom-on-the-go, I prefer a shorter alternative; I cook beets in the microwave for about 8 minutes.
Place the cooked and peeled beets into the blender with the blueberries and 1 banana. Purée the beets for 30 to 60 seconds, until smooth.
Crack the eggs and place them in a large bowl and beat the eggs. Add the olive oil, applesauce, lemon juice and vanilla to the eggs and mix the ingredients together. Be sure not to get any lemon seeds into the mixture. Slowly mix the blueberry, beet and banana purée into the egg mixture and blend until smooth.
In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. The texture of the batter needs to be pretty soft, in order to make moist bread.
Grease a 9x 4 1/2-inch loaf pan. Pour the batter into the pan and bake for approximately 50 to 60 minutes. Oven times may vary, so in order to know if it’s done, stick a toothpick into the middle of the bread until it comes out clean. Once the bread has been baked, let it sit for 10 minutes to cool on a wire rack.

Grape, Squash & Pepper Salad Recipe

grape and pepper salad

For the dressing:

  • 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
  • 1 preserved lemon, rind only, finely chopped (about 5 teaspoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 medium garlic clove, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil

For the salad:

  • 1 pound yellow squash (about 3 to 4 medium squash), medium dice
  • 1 pound zucchini (about 3 to 4 medium zucchinis), medium dice
  • 1 medium red bell pepper, cored, seeded, and medium dice
  • 8 ounces seedless green grapes (about 1 1/2 cups), halved
  • 1/4 cup toasted pine nuts
  • 1 tablespoon finely chopped fresh mint leaves
  • Kosher salt
For the dressing:

  1. Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated.

For the salad:

  1. Add all of the measured ingredients to the bowl with the dressing and toss until evenly coated. Let the salad sit at room temperature until the flavors meld, about 15 minutes. Toss again, taste, and season with salt as needed.

Kale and Salmon Recipe

kale and salmon


1 large bunch kale
juice of 2 limes
1/4 olive oil
salt, to taste
1/4-1/2 cup toasted pine nuts
1/2 cup currants
1/2 cup finely grated Parmesan cheese

Remove the large, central stems of the kale and roughly chop the leaves before placing in a food processor. Pulse the kale until the kale is processed into very small pieces. Then, add the lime juice, olive oil, salt, pine nuts, currants and Parmesan (adjusting amounts to suite your taste buds). Stir to combine.
Enjoy as is or with seasoned salmon!

Kale Sautee’ Recipe

kale salad


  • 1 bunch kale or chard
  • 1/4 cup chopped pecans or pistachios
  • Extra virgin olive oil
  • 1 garlic clove, minced
  • Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using Tuscan or red Russian kale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well.  Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Kale & Cabbage Salad Recipe


  • 4 cups sliced Red Russian Kale strips (about 1 lb. kale leaves, sliced)
    3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
    4 green onions, thinly slicedDressing:
    1/2 cup mayo or light mayo (do not use fat free)
    2 T white wine vinegar
    1 T agave nectar, Splenda, or sugar (use agave nectar or Splenda for South Beach Diet)
    1 tsp. celery seed
    1/4 tsp. Ancho Chile powder (or can use regular chile powder; I used Penzeys Ancho Chile Powder)
    salt to taste
  • Use the young, smallest leaves of Red Russian Kale to make this salad. Cut off stems, then wash leaves and dry well. Stack leaves up on top of each other all going the same way, and use a large knife to cut into strips about 1/4 inch wide. Thinly slice cabbage, using a mandoline if you want really thin slices. Combine sliced cabbage and kale in plastic bowl. Thinly slice green onions and mix into greens.Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.

Kale and Shrimp Recipe

kale and shrimp

¼ cup bacon drippings
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
6-8 cups chopped kale
1 tsp gyro seasoning
½ tsp sea salt
½ tsp fresh ground pepper
1 can partially drained cannellini beans
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
In a large sauté pan over medium heat, combine bacon drippings and olive oil.  Heat slightly then add garlic and onions and sauté about 2-3 minutes.  Add chopped kale and with tongs, toss and coat with oils.  Reduce heat to low and cook about 20 minutes tossing occasionally.  Add salt, pepper and cannellini beans and mix.  Cover and let simmer.
Meanwhile, sauté shrimp in another skillet.  Melt butter over medium heat.  Add shrimp, sprinkle on cumin and toss/cook on each side about 2 minutes each.  Increase heat slightly and add wine cooking about 3-5 minutes.  Blend in parsley.  Scoop shrimp into kale mixture and blend.  Let simmer about 7-10 minutes on very low heat.  Serve immediately.

Kale Salad Recipe

Kale Salad Recipe


  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings


  • Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
  • Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.


 Kale & Quinoa Recipe

kale and quinoa

  • 2cups salted water
  • 1cup quinoa
  • 1bunch lacinato kale, washed and chopped into 1″ lengths
  • 1meyer lemon, zested and juiced
  • 2scallions, minced
  • 1tablespoon toasted walnut oil
  • 3tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Kale and Vegetable Stew Recipe

kale and vegetable stew


    • 3 medium carrots, peeled and quartered lenthwise
    • 2 large tomatoes, quartered
    • 1 large onion, cut into 8 wedges or 4 or 5 slices
    • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
    • 6 garlic cloves
    • 1 Tbsp olive oil
    • 6 cups or more of vegetable broth*
    • 4 cups of finely chopped kale
    • 3 large fresh thyme sprigs
    • 1 bay leaf
    • 1 15 oz can of Great Northern white beans, drained

    If cooking gluten-free, use gluten-free broth.


    1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

    2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

    3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Kale and Chick Pea Soup Recipe

Kale and Chick Pea Soup

2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15 oz) can chickpeas, drained
4 cups low-sodium vegetable broth
1 (15 oz) can light coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
several shakes of salt, to taste

1/4 cup lightly toasted unsweetened coconut
2 tablespoons roasted unsalted peanuts, finely chopped

Heat olive oil in a medium saucepan over medium heat. Add onion, carrots, and celery; sauté until golden, about 5-7 minutes. Meanwhile bring a large saucepan of water to a boil. Add kale; boil for 2-3 minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas, and broth to the carrot mixture; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until lentils are tender.

Pour half of the lentil mixture into a blender; let stand for 5 minutes (so the soup will cool and not cause the cover to pop off!). Pour pureed lentil mixture into a bowl, and repeat process with the remaining half. Once the soup is blended, return to the pan; add coconut milk, spices, ginger, and salt; stir well. Cover and simmer for about 10 minutes or until thoroughly heated through. Remove from heat; season to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.

Kale Omlette Recipe


Don’t Forget To Order Eggs!

Wash and coarsely chop kale until you have about 2 cups chopped kale. If you don’t have red kale, you can use other kale varieties in this, but they may need to be sauteed a bit longer.

Heat olive oil in non-stick 10″ frying pan, then saute chopped onion 2-3 minutes. Add kale and let it start to wilt.

Keep turning kale over as it wilts for 2-3 minutes, until it has reduced in size below the top of the pan.

Check the bottom of the pan to see if you need a bit more oil, the pour in beaten egg and top with grated cheese. Reduce heat and cook about 10 minutes, lifting the edges of the omelet with a plastic spatula and letting the uncooked portion run under.

When the omelet is almost completely cooked but still a bit wet-looking, flip one side over the other. Serves two happy breakfast eaters.
5 eggs, beaten well
2 T chopped onion or red onion
1-2 tsp. olive oil (or more, depending on your pan)
3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese)Instructions: 
Beat eggs with Spike seasoning in small bowl.
Heat olive oil medium high in non-stick 10″ frying pan. Add onions and saute about 2 minutes, until soft but not browned. Add kale all at once (it will be above the top of the pan.) Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.

Crispy Kale Recipe

Kale chips

“Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks.”

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Raspberry Kale Salad Recipe

raspberry kale salad

  • Baby kale or Russian Kale
Maple Pecans
  • 1 cup raw pecans
  • ¼ cup maple syrup
Maple-Balsamic Vinaigrette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • salt & pepper
  1. Preheat oven to 350F.
  2. In a large bowl, toss the pecans and maple syrup and coat well.
  3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
  4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
  5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don’t wait too long or they’ll stick to the foil.
  6. In large bowl, whisk all ingredients until blended.
  7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving.


Raw & Vegan Seedless Grape Recipe Videos:

Florida Avocado Salad Recipe Video:

Grape Smoothie Recipe Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Kale Salad with Carrot Dressing and Mustard Greens 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 Association forecasts 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.


Fresh Local Wahoo $12.95/lb

…Never Frozen, Florida Fresh!

Grilled Wahoo

Try Grilled, or Pan Seared With Salsa


    • 1/2 cup butter, melted
      1/2 cup extra virgin olive oil
      6 fresh garlic cloves
      1/3 cup fresh cilantro or 1/3 cup parsley
      2 tablespoons cajun seafood seasoning
      1 lemon, juice of
      6 wahoo fillets, about 1/2 inch thick
      lemon wedge ( to garnish)


  1. Spray grill with nonstick spray or brush with olive oil to prevent sticking. Preheat on high for about 10 minutes.
  2. Mix first six ingredients in a blender. Purée into a smooth sauce and marinate for 10 to 20 minutes.
  3. For a fast fish recipe, don’t marinate, just brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.
  4. Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.


Fresh Chilean Sea Bass $19.95/lb

…Fresh, Never Frozen!

Chilean Sea Bass


Florida Jumbo Shrimp $12.95/lb

Florida Jumbo Shrimp


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!

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