My Organic Food Club organic Strawberries

Organic Produce Buying Club – June, 11-15 2012

My Organic Produce Club Weekly Food Share:       

Red and Green Seedless Grapes

 red and green grapes

Wild grapes have a been on the menu since the era of the wooly mammoth. Domesticated since then, these timeless classics are full of vitamins A, C, K, and B. Organic Seedless Grapes make a wonderful snack, anytime. Enjoy fresh Grapes out of the hand, mixed in salads or with your favorite desserts.

Celery Root Sauteed with Grapes


  • 1 pound Celery Root
  • 1 cup Water
  • 1 Organic Lemon juice
  • 2 cloves Organic Garlic peeled and sliced
  • 3 tablespoons Butter
  • 2 tablespoons Organic Parsley minced
  • 1/4 cup Seedless Grapes
  • Salt and Pepper to taste


Wash and peel celery root and cut into eighths. Put into pot with the water, lemon juice, garlic and 1 tablespoon of the butter. Cover and simmer for about 10 to 15 minutes or until tender. Drain off the liquid and add the remaining 2 tablespoons of butter, the parsley, the grapes and salt and pepper. Shake the pan to coat all ingredients. Heat through and serve.

 Produce List for the week of June, 11-15 2012:

* Lettuce Iceberg
* Carrots
* Greens Lacinato Kale
* Squash Zucchini (Fl)
* Cabbage Napa
* Tomatoes
* Green Beans
* Corn Bicolor (Fl)
* Garlic
* Pepper Green
* Eggplant
* Sweet Baby Broccoli
* Grapes Flame
* White Peach (SC)
* Bananas
* Apples Braeburn

                “The Florida Growing Season is nearing an end, except…

                 Avocado season is just starting. So, get ready!”



In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, which have antioxidant properties. Beautiful fruits are arriving from McClellan Organics in Georgia.

Eggplant and Chicken Ratatouille

Ingredients –
1/4 cup Vegetable Oil
2 Boneless, Skinless Chicken Breasts, Cubed
1 Zucchini, thinly sliced
1 Small Eggplant, peeled and cubed
1 Large White or Yellow Onion, thinly sliced
1 Medium Green Bell Pepper, seeded and chopped
1/2 pound Sliced Fresh Mushrooms
1 (14-1/2 ounces) can Whole Peeled Tomatoes, coarsely chopped
1-1/2 teaspoon Garlic Powder
1-1/2 teaspoon Sea Salt
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
1/2 teaspoon Fresh Ground Black Pepper
1/4 cup Chopped Green Olives
1. Heat the oil in a large skillet.2. Add the chicken and cook for 2-1/2 minutes.

3. Add the vegetables and cook for 15 minutes, occasionally stirring.

4. Add the remainder of the ingredients and stir well to combine.

5. Reduce the heat and cook for an additional 5 minutes or until hot.

6. Serve and enjoy.

Organic Produce Buying Club Weekly Food Share