Organic Produce Delivery Florida – Jan 13, 2014 – Start the New Year Right!

Pin It

America’s Favorite Organic Food Buying Club!®

Don’t Forget To Order Organic Bread, Eggs, Grass Fed Beef, Fresh Fish, Shrimp, Rice & Raw Chocolate Too!

organic groceries & Organic Produce Delivery Florida

Text Your Orders & Modifications To: 239-324-6737

(Be Sure To Include Your Name In The Text)

Local Organic Produce Delivery Florida

Deliveries Monday, Tuesday & Wednesday!

HAPPY NEW YEAR

 Organic Food Grocery List – Week of Jan 13, 2014

* Lettuce Red Leaf
* Potatoes Fingerling Russian Banana
* Red Sweet Peppers
Napa Cabbage
* Tomatoes
* Fresh Herbs-Dill
* Beets Red Root
* Snow Peas
* Cucumbers
* Zucchini
* Green Curly Kale
* Sunchokes
* Collard Greens
* Apples Braeburn
* Oranges Hamlin
* Bananas
* Papaya
* Pears Golden Bosc 

  <CLICK HERE TO PAY $60
For Everything On The Grocery List Delivered!

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

 Organic Food Delivery: Boca Raton, Boynton Beach, Coconut Creek, Coral Springs, Davie, Deerfield Beach, Delray Beach, Fort Lauderdale, Hallandale Beach, Hialeah, Hollywood, Jupiter, Kendall, Miami, Miami Beach, Palm Beach, Parkland, Pembroke Pines, North Palm Beach, Pompano Beach, Wellington, Weston, West Palm Beach…

FEATURED ORGANIC FRUIT

Papaya

papayaPapayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain.

FEATURED ORGANIC VEGGIE

Collard Greens

collaed greensThe cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract.

When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level.

It’s worth noting that steamed collards show much greater bile acid binding ability than raw collards. We get unique health benefits from collard greens in the form of cancer protection. 

ORGANIC RECIPES

SMOKY COLLARD GREENS

Collard greens are traditionally paired with smoked meats and braised low and slow for a rich, dark mess o’ greens. This meatless version preserves the deep, smoky flavor and meltingly soft texture with smoked paprika and a long braise. Add hot cooked beans to these greens for a delicious vegetarian meal.
Serves 4 to 6
Ingredients:
  • 1 large yellow onion, halved and thinly sliced
  • 1/2 teaspoon crushed red chile flakes, or to taste
  • 3 cloves garlic, chopped
  • 2 (3/4-pound) bunches collard greens, thick stems removed, leaves sliced 2 inches wide and rinsed
  • 1/3 cup red wine vinegar
  • 1 tablespoon smoked paprika (pimentón)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Method:
    Heat a large high-sided skillet over medium-high heat. When the pan is very hot, add onion and stir constantly for 2 minutes. Add 2 tablespoons water, chile flakes and garlic; cook for 3 minutes, stirring often. When onion is starting to turn translucent, slowly add greens with water still clinging to the leaves, stirring often until wilted, about 5 minutes. Add vinegar, paprika, salt, pepper and 2 cups water. Bring to a boil and then reduce heat to a simmer. Cook uncovered until the pan is nearly dry and collard greens are very tender, 40 to 45 minutes.
    Nutritional Info:
    PER SERVING:45 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 10g carbohydrate (4g dietary fiber, 2g sugar), 3g protein
  • SPANISH-STYLE COLLARD GREENS

  • Serves 4
  • This collard greens salad is dressed with sherry vinaigrette, plumped currants and shaved Manchego cheese. It’s terrific eaten right away or made a day or two in advance and chilled until ready to serve.
  • Ingredients:
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons sherry vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon crushed red chile flakes
    • 1/4 teaspoon fine sea salt
    • 1/3 cup dried currants
    • 1 bunch collard greens (about 1/2 pound), ribs removed, leaves very thinly sliced
    • 2 ounces Manchego cheese, thinly shaved with a vegetable peeler
    • Method:
      In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. Add currants, toss well and set aside to let plump for 10 minutes. Add collard greens and cheese, and toss to combine.Alternatively, heat the vinaigrette and currants in a large skillet. Add collards to the skillet and gently wilt. Remove collards from the heat and top with cheese.
      Nutritional Info:
      PER SERVING:150 calories (90 from fat), 11g total fat, 3g saturated fat, 10mg cholesterol, 360mg sodium, 11g carbohydrate (2g dietary fiber, 9g sugar), 4g protein.
      COLLARD GREENS AND BACON MUFFIN
    • Serves 4
    • Try this hearty fork-and-knife sandwich with crisp bacon, sweet red peppers and tender collard greens for a satisfying breakfast or brunch. Top with poached or fried eggs, too.
    • Ingredients:
      • 8 pieces bacon
      • 1 red bell pepper, finely chopped
      • 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
      • 2 tablespoons lemon juice
      • 1/4 cup nonfat plain Greek yogurt
      • 4 whole wheat English muffins, split and toasted
      • Method:
        In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat. Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes. Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes. Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.Spread yogurt onto English muffins and then pile with greens and bacon slices.
      • SWEET POTATOES WITH COLLARD

      • Serves 2
      • Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
      • Ingredients:
        • 2 medium sweet potatoes
        • 1 cup low-sodium vegetable broth, divided
        • 4 green onions, sliced and dark green parts reserved for garnish
        • 1 red bell pepper, cored, seeded and chopped
        • 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
        • 1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
        • 4 teaspoons toasted sunflower seeds
        • 1 lime, cut into 4 wedges
        • Method:
          Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
        • LENTIL, SQUASH AND COLLARD PIE 

        • Serves 6
        • This delicious quiche-like pie is packed with a host of nutritious ingredients: black lentils, collard greens and sweet butternut squash. Home-cooked black lentils have a wonderfully firm texture, but you can also substitute drained canned lentils; you’ll need one cup.
        • Ingredients:
          • 1/3 cup black lentils, rinsed and picked through
          • 1 (9-inch) frozen whole wheat pie crust
          • 1 1/2 cup frozen cubed butternut squash, thawed
          • 1 cup frozen collard greens, thawed and squeezed dry
          • 1/2 cup crumbled feta cheese
          • 3 large eggs
          • 1/2 cup nonfat milk
          • 3/4 teaspoon fine sea salt
          • 1/2 teaspoon ground black pepper
          • Method:
            Combine lentils and 2 cups water in a small saucepan. Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain and cool slightly.Preheat the oven to 375°F. In pie crust, layer squash, collard greens and lentils. Sprinkle with cheese. Whisk eggs, milk, salt and pepper together in a medium bowl. Pour egg mixture over lentil mixture. Place pie on a large rimmed baking sheet and bake until crust and top of pie are browned and middle is just set, about 40 minutes. Cool 10 minutes before cutting into wedges.
            Nutritional Info:
            PER SERVING:280 calories (130 from fat), 15g total fat, 7g saturated fat, 100mg cholesterol, 570mg sodium, 26g carbohydrate (7g dietary fiber, 1g sugar), 11g protein
          • CREAMED COLLARD GREENS

          • Serves 4 to 6
          • Tangy and comforting, these sautéed collard greens are rich with fresh fromage blanc and tender onions, and topped with savory turkey kielbasa.
          • Ingredients:
            • 1 (8-ounce) tub fromage blanc
            • 1 tablespoon extra-virgin olive oil
            • 1 (12-ounce) package Wellshire Turkey Kielbasa, cut into 4 pieces and quartered lengthwise
            • 1 small yellow onion, quartered and thinly sliced
            • 2 bunches collard greens, ribs removed and leaves roughly chopped
            • 1/4 teaspoon fine sea salt
            • Method:
              Transfer fromage blanc to a medium bowl and set aside at room temperature. Heat oil in a large skillet over medium heat. Add kielbasa and cook, stirring occasionally, until browned, about 10 minutes; transfer to a plate. Return the skillet to the heat, add onions and cook, stirring often, until golden, 5 to 7 minutes. Add greens, salt and 1/4 cup water; cover and cook, tossing once or twice, until very tender, about 10 minutes more. Using tongs, transfer greens to a large bowl, leaving residual liquid in the skillet. (You’ll need at least 1/4 cup, so add more water, if needed.) Whisk to scrape up any browned bits and to make sure liquid is very hot, and then slowly whisk hot liquid into fromage blanc to make a sauce. Gently stir sauce into collard greens, transfer to plates top with kielbasa and serve.
              Nutritional Info:
              PER SERVING:200 calories (90 from fat), 10g total fat, 2g saturated fat, 50mg cholesterol, 720mg sodium, 7g carbohydrate (2g dietary fiber, 2g sugar), 20g protein
            • SPICY COLLARD GREENS

            • Serves 6
            • Trust us, you’ll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the “pot likker”.
            • Ingredients:
              • 4 slices bacon
              • 2 bunches collard greens, stemmed and roughly chopped
              • 1 jalapeños, thinly sliced
              • 1/3 cup cider vinegar
              • Fine sea salt and ground black pepper
              • Method:
                Heat a large pot over medium high heat. Add bacon and cook, turning occasionally, until just crisp. Transfer to a paper towel-lined plate, then carefully discard bacon fat and return pot to the stove. When cool enough to handle, roughly chop bacon.Add 6 cups water to the pot and bring to a boil. Add bacon, greens, jalapeños, vinegar, salt and pepper, reduce heat to medium low, cover and simmer until greens are tender and “pot likker” liquid is flavorful, about 1 hour.
                Nutritional Info:
                PER SERVING:90 calories (60 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 340mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 3g protein
              • COLLARD GREENS GRATIN

              • Serves 6
              • This creamy gratin of collard greens and crunchy parmesan bread crumbs is an ideal side dish for family meals, or top servings with a fried egg for a main course.
              • Ingredients:
                • 1 tablespoon extra-virgin olive oil, plus more for the dish
                • 1/2 yellow onion, grated
                • 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves roughly chopped
                • 1 cup reduced-fat (2%) milk
                • 2 tablespoons all-purpose flour
                • 3/4 teaspoon freshly grated nutmeg
                • 1/2 teaspoon fine sea salt
                • 1/4 teaspoon ground black pepper
                • 1 cup coarse fresh whole wheat bread crumbs*
                • 1/2 cup shredded parmesan cheese
                • 2 teaspoons finely chopped fresh thyme
                • 1 lemon, cut into wedges
                • Method:
                  Preheat the oven to 400°F. Oil a round 9- or 10-inch casserole dish and set aside.Heat oil in a large, deep skillet over medium-high heat. Add onion and cook, stirring often until golden, 2 to 3 minutes. Add collard greens and cook, tossing often until wilted, just tender and any residual liquid has cooked away, about 5 minutes. Meanwhile, in a large bowl, vigorously whisk together milk, flour, nutmeg, salt and pepper. In a medium bowl, toss together bread crumbs, cheese and thyme.Transfer contents of the skillet to the prepared dish, pour over milk mixture and scatter with bread crumb mixture. Bake until golden brown and crunchy on top, about 20 minutes. Serve with lemon wedges to add extra flavor.*Make coarse, fresh bread crumbs by pulsing torn pieces of sandwich bread in the food processor.
                  Nutritional Info:
                  PER SERVING:170 calories (45 from fat), 5g total fat, 2g saturated fat, 0mg cholesterol, 340mg sodium, 22g carbohydrate (4g dietary fiber, 3g sugar), 7g protein
                • INDIAN SPICED GARBANZOS and Collard Greens

                • Serves 4
                • Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned collard greens and beans. Substitute spinach or Swiss chard for the collards, if you like.
                • Ingredients:
                  • 1/2 cup low-sodium vegetable broth
                  • 1 medium yellow onion, chopped
                  • 2 cloves garlic, finely chopped
                  • 1 teaspoon grated fresh ginger
                  • 1 jalapeño pepper, seeded and finely chopped
                  • 1 teaspoon curry powder
                  • 1/2 teaspoon garam masala
                  • 1 (15-ounce) can no-salt-added diced tomatoes
                  • 2 (15-ounce) cans no-salt-added garbanzo beans, rinsed and drained
                  • 1 bunch collard greens, stems removed and leaves thinly sliced
                  • 1/4 cup chopped fresh cilantro leaves (optional)
                  • 1 tablespoon fresh lemon juice
                  • Method:
                    Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, ginger and jalapeño and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender. Stir in cilantro and lemon juice and serve.
                    Nutritional Info:
                    PER SERVING:210 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 36g carbohydrate (10g dietary fiber, 6g sugar), 11g protein

Butternut Squash Lasagna

Butternut Squash Lasagna

  • 1 large butternut squash
  • 2 cloves garlic, crushed
  • 1 tbsp honey
  • 1 tsp oregano
  • 1 tsp basil
  • salt and pepper, to taste
  • 1 10 oz package chopped frozen spinach, cooked and drained
  • 2 cups cottage cheese
  • 12 cooked whole wheat lasagna noodles
  • 1 1/2 cups shredded mozarella cheese

Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend with an immersion blender until smooth. If it’s too thick, add in the water from the baking dish to thin it out.

In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.

Broccoli With Pasta

broccolini linguini

INGREDIENTS

4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
3/4 cup vegetarian chicken-flavored broth
2 teaspoons all-purpose flour
1 tablespoon extra-virgin olive oil
4 large cloves garlic, minced
1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
1 8-ounce can chickpeas, drained and rinsed
2 teaspoons red-wine vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS

  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
  2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

Lemon Baby Broccoli

baby broccoli

Ingredients

    • 1 tablespoon olive oil
    • 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
    • 2 garlic cloves, thinly sliced
    • 1/4 teaspoon crushed red-pepper flakes, (optional)
    • 1 tablespoon fresh lemon juice, plus wedges for serving
    • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
  2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

Baby Broccoli

broccolini

Ingredients:

  • 1 bunch baby broccoli chopped
  • 1/4 cup olive oil
  • 1-2 clves garlic

1. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

Swiss Chard Dip

swiss chard dip

  • 1 cup green or red Swiss chard, stemmed and finely chopped
  • 1 garlic clove
  • 1/4 teaspoon coarse salt
  • 1 cup low-fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 2 whole-wheat pitas, cut into wedges and toasted

DIRECTIONS

  1. STEP 1

    Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

  2. STEP 2

    Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.

Lemon & Thyme Dip Recipe

lemon thyme dip

  • 1 cup reduced-fat sour cream
  • 1/2 cup light mayonnaise
  • Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
  • 1 tablespoon chopped fresh thyme leaves, plus more for garnish
  • Coarse salt and ground pepper

DIRECTIONS

  1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

Butternut & Apple Casserole

Butternut & Apple Casserole

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

Ingredients:

  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preparation:

Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

Mandarin Asparagus Salad Recipe

mandarin asparagus salad

  • INGREDIENTS:
    2 1/2 cups diagonally sliced asparagus
    2 cups rinsed, dried and torn endive
    leaves
    2 large oranges, sliced into rounds
    1 red onion, thinly sliced
    1/3 cup raspberry vinegar
    2 tablespoons canola oil
    1 tablespoon orange juice
    1 tablespoon white sugar
    salt and pepper to taste
    DIRECTIONS:
    1. To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
    2. In a large bowl, combine the asparagus, endive, oranges, and red onion.
    3. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.

Pineapple Fish Recipe

pineapple fish

SALSA

  • 1 small ripe pineapple
  • 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

FISH

  • 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

PREPARATION

  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.

Roasted Squash Recipe

roasted rutabaga

  • 1 lb. rutabaga, sweet potato or butternut squash peeled and cut into 1/2- to 3/4-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the rutabaga with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the rutabaga until browned on bottom, 13 to 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes.

Return the rutabaga to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the rutabaga seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Leek Tart Recipe

leek_tart

  • All-purpose flour, for work surface
  • 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons butter
  • 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
  • Coarse salt and ground pepper

DIRECTIONS

  1. STEP 1

    Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.

  2. STEP 2

    With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)

  3. STEP 3

    In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Chicken Stuffed Butternut Squash

Chicken_Apple_Butternut Squash

Ingredients
  1. • 1 Small to Medium Sized Butternut Squash
  2. • Your favorite fat {I used Bacon fat + Butter {cause it’s amazing that’s why!}}
  3. • 1 Medium onion, finely diced
  4. • 6 oz of mushrooms, cleaned and chopped into bite sized pieces
  5. • 1lb boneless, skinless chicken breast, cut into bite sized pieces
  6. • 1 Medium to large Apple {depending how much you like apple}, cut into bite sized pieces
  7. • Salt + Pepper
  8. • Dried or Fresh Rosemary, about 2-3 tsp.
  9. • 1-2 tsp. Dried or Fresh Basil
  10. • 2 tsp. Apple Cider Vinegar
  11. • 1 tsp. Dried Thyme
  12. • 5 Breakfast-Link Sized Sausages, Cooked and cut into bite sized pieces
  13. {I used Applegate Farms Chicken Apple Sausages!}

Butternut Squash Prep

• Preheat your oven to 375 {F}

• Chop the ends off of your butternut squash and split it long ways down the middle. Then scoop out the guts and seeds of the bottom half {if you’re in the mood, you can save the seeds and roast them up for snack time this week!}

• Place them both halves face down { skin side up} in a shallow baking dish {that has sides} and filling it to about a 1/4-1/2 inch of water in the pan. Place it in the oven and bake for 30-45 minutes until the side that’s facing down is roasted and fork tender in the middle!

Filling: While that’s all getting yummy, make your filling!

• Heat a big skillet with your fat of choice and add in your onions and mushrooms, you know the drill — let them hang out and start to soften. While that’s happening chop up your apples.

• Add in your apples and then chop up your chicken and add that in. Let it all cook.

• When it’s almost done add in your spices, apple cider vinegar, salt + pepper and sausages. I also at this point added in more butter, because well …. everything taste better with more butter!

• Let it finish cooking, taste test and adjust seasoning as needed.

• If it finishes before the BSquash, just turn off the stove and let it sit on the back burner.

Putting it Together

• When your BSquash is all done, take it out of the oven and carefully flip it over onto a cutting board.
• Scoop out the insides so you leave about a 1/2 inch or so of squash in the skin and place the insides into a bowl{kind of like taking out the inside of a potato when you make a twice-baked potato!}.
–Be CAREFUL it’s super, super hot at this point — I used a paper towel or dish towel to hold the BSquash so I don’t burn my fingers!
• I then covered and put the insides into the fridge to use the next day!
• Then if you have any, drain off the extra water from the pan and place the Squash back in, skin side down.
• Fill up the BSquash with your filling {with as much as you’d like} and place back in the oven to bake for an additional 10-15 minutes!

Autumn Squash Salad Recipe

Autumn-squash-salad

For the salad
  • 6 (3/4-inch-thick) slices rustic seeded bread, cubed
  • 3 Tbs. olive oil
  • 3 red beets, peeled and quartered
  • 5 golden baby beets, peeled and quartered
  • 2 pinches fine sea salt
  • 1/2 medium delicata squash, peeled, sliced, and seeds removed
  • 1/2 tsp. red pepper flakes
  • 1 medium Joanagold apple, cored and thinly sliced
  • 1 cup beet greens or any other leafy green
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 Tbs. fresh sage leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh oregano leaves
For the vinaigrette
  • 1 tsp. grainy Dijon mustard
  • 2 tsp. apple cider vinegar
  • 2 tsp. pumpkin oil
  • 1/4 cup (60 ml) olive oil
  • 1 tsp. fine sea salt

Meatless Lasagna Recipe

Meatless Lasagna

    • 1 pound whole-milk ricotta cheese
    • 1 large egg
    • 1/8 teaspoon freshly grated nutmeg
    • 3/4 teaspoon coarse salt
    • Freshly ground pepper
    • 1 pound fresh mozzarella
    • Marinara
    • Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
    • 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

    DIRECTIONS

    1. STEP 1

      Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.

    2. STEP 2

      Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.

    3. STEP 3

      Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Kale and Shrimp Recipe

kale and shrimp

Ingredients:
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
SHRIMP:
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
Directions:
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.

Tomato, Onion & Cucumber Salad Recipe

tomato cucumber salad

Ingredients:

5 medium tomatoes, halved lengthwise, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with Ezekial bread for mopping up juices and oil.

 

Grilled Wahoo & Cucumber Recipe

grilled_wahoo_cucumber

For the salad:

  • 1 tablespoon fish sauce
  • 1 tablespoon grated, peeled fresh ginger (from about a 2- to 3-inch piece)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon granulated sugar
  • 1 medium garlic clove, minced
  • 1 Thai bird chile, stemmed and minced
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and grated (about 1 cup)
  • 1/2 kirby cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the wahoo:

  • 4 (1-inch-thick) sushi-grade wahoo steaks (about 1 1/2 pounds)
  • Vegetable oil, for oiling the wahoo and the grill
  • Kosher salt
  • Freshly ground black pepper

To serve:

  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped roasted, salted peanuts
INSTRUCTIONS

For the salad:

  1. Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil in a slow, steady stream, whisking until combined. Add the carrot and cucumber and stir until evenly coated; set aside.

For the wahoo:

  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  2. Meanwhile, pat the wahoo dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
  3. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the wahoo on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip the fish and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the wahoo to a cutting board.

To serve:

  1. Add the cilantro to the salad, stir to combine, and divide the salad evenly among 4 plates. Slice each wahoo steak against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.

Lemon Broccolini Recipe

Organic Food Delivery Service

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

Broccolini Linguini

broccolini linguini

Pasta Ingredients:

8 oz Linguini Pasta (mine was fresh lemon-pepper pasta)
1/4 cup grapeseed oil
1 garlic scape, finely diced
6 roma tomatoes (preferably organic), seeds removed and roughly chopped
Juice of half a lemon
1 tsp lemon zest
1/4 cup (or more) fresh basil, chopped
Sea salt and pepper to taste
Good quality olive oil for drizzling

Directions:

Bring a large pot of lightly salted water to a rolling boil. Cook pasta according to directions on the box, cooking for 2 minutes or so less. Drain and run under cold water to stop the cooking. Set aside. If you are cooking fresh pasta, you will only need to cook it for a couple of minutes.

In a large sauté pan, heat grapeseed oil over medium heat. Add the garlic scapes and cook for about 3 minutes. Add chopped tomatoes and toss to coat. Add pasta and lemon juice. Toss to coat. Add in the basil and remove from the heat. Season with salt and pepper. Drizzle each portion with some good quality olive oil before serving.

Sautéed Broccolini Ingredients:

1 cup Brocollini
1/4 cup grapeseed oil
2 large garlic cloves, minced
3 tbsp fresh lemon juice
Sea salt and pepper to taste

In a large sauté pan, heat oil over medium heat. Add garlic and cook for a few minutes, before it starts to brown. Add broccolini, kale flowers and lemon juice. Toss to coat. Season with salt and pepper.

Broccolini and Sausage Recipe

Broccolini and sausage

Ingredients

  • 3 cups frozen chopped broccolini
  • 1 pound ground sausage
  • 3 cups seasoned salad croutons
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 eggs, lightly beaten
  • 1 cup cream
  • 1-1/3 cups milk
  • 1 can (2.8 ounces) french-fried onions

Directions

  • Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese.
  • Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, cream and milk. Pour over sausage mixture.
  • Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted near the center comes out clean.
    Yield: 
    6-8 servings.

Quick Broccolini Kugel Recipe

broccoli kugel recipe

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, sliced
4 eggs
1 cup mayonnaise
3 tablespoons all-purpose flour
salt and pepper to taste
1 head fresh chopped broccolini
DIRECTIONS:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
3. Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
4. Bake in the preheated oven until broccoli is tender, about 90 minutes.

 

 Broccolini Salad

organic produce delivery

INGREDIENTS:

6 slices bacon
4 cups broccolini
1 cup chopped celery
1/2 cup frozen green peas
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 teaspoon salt
1/4 cup white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
DIRECTIONS:
1. Use fresh peas if possible, however frozen peas are easy and convenient.
2. In a large bowl, toss together the broccolini, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Broccolini Bacon Salad Recipe

Broccoli Bacon Salad

INGREDIENTS:

2 heads fresh broccolini
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS:
1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Broccolini Chicken/Sausage Skewers Recipe

broccoli chicken salad

INGREDIENTS:

8 cups broccolini
3 cooked skinless, boneless chicken or sausage
breast halves, cubed
1 cup chopped walnuts
6 green onions, chopped
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup white sugar
1/4 cup crumbled cooked bacon
DIRECTIONS:
1. Combine broccoli, chicken or sausage, walnuts, and green onions in a large bowl.
2. Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
3. Pour mayonnaise dressing over broccoli mixture; toss to coat.
4. Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Quick Garlic Pasta With Broccolini Recipe

Broccoli Pasta

INGREDIENTS:

1 (8 ounce) package linguine pasta
2 cups chopped broccoli
1/4 cup olive oil
4-6 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/2 cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat
-leaf parsley
1/4 teaspoon ground black pepper
salt to taste
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccolini to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

  


Grilled Mahi Sliders Recipe

grilled Mahi Sliders

Lettuce and tomatoe with homemade tartar sauce is a great way to enjoy Mahi Sliders.  But, Cheddar, Pineapple and Jalepeno Salsa is great too!  

Ingredients:

Mahi Mahi filets, about 6 oz each- 2
Fresh pineapple diced
Jalapeno- 2 med (can use just one, depending on your hot preference)
Onion- 1/8 (about 1/4 cup minced)
1 tbsp Honey
Slider Pretzel Buns or Sliced and grilled Pumpernickel
White Cheddar Aged- 4 1/8 in slices
Sea salt/Pepper

Directions: 

Turn on the grill or fire up your grill to medium high heat and allow to get hot.  Rinse the jalepenos and Mahi Mahi.  Slice the filets in half or about 2-3 oz portions.  Set aside.

Add the diced pineapple, onion, honey, to a mixing bowl.  Stir and set aside. Place the jalapenos on the grill and cover.  Allow the peppers to char on all sides.

Once sufficiently roasted and the skin begins to blister away, place in a bowl and cover with plastic wrap.  Set aside.

Season the grill with a little olive oil or other mild flavor oil.  Place the filets on the grill.  Place sliced buns on the top rack. Cover and cook for approximately 4 minutes.

Check for grill marks and firmness on the bottom, and flip the filets.  Cook again for another 4 minutes or until fish is firm but not dry.  Buns should be nice and toasty.

Remove from heat and set aside.  Unwrap the grilled jalepenos and run under cold water.  Remove blistered skin from the pepper, and remove innards.   When peppers are peeled, julienne them and then dice them.  Add to the pineapple mixture.  Mix well.

Assemble the sliders.  Place a Mahi filet on the bottom half of a bun, add the sliced cheddar and a heaping spoonful of the salsa.  Top with the other half of the bun and enjoy!

Asian Cucumber Salad Recipe

asian_sesame_cucumber_salad

INGREDIENTS

  • 3 cucumbers, peeled and seeded
  • 1 tablespoon kosher salt
  • 2 tablespoons white sesame seeds
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
INSTRUCTIONS
  1. Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
  2. Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
  3. Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

ORGANIC JUICING RECIPES

New Year Detox Smoothie

New Year Detox Smoothie

(with kale, strawberry, cucumber, & banana)

The perfect way to cleanse your body after large caloric consumption events. Basically, it’s the perfect way to start the new year right!

  • Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E. 

Dr. Wizardov's Detox smoothie

Dr. Wizardov Strikes Again!

  • Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K. 
  • Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. Perfect for a burst of sweet flavor. 
  • Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium. 
  • Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.
Quantity Ingredients:
  • 3/4 cup frozen strawberries.
  • 1/2 cup cucumber, peeled and sliced
  • 1 large frozen banana, broken into pieces
  • 1 1/2 cup vanilla almond milk (or alternate milk)
  • 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
  • Large handful of spinach

 

The Dr. Wizardov Juice Cleanse

Pineapple-Cucumber-Smoothie

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov

Dr. Wizardov says,”Have Courage…Clean your Hearts & Brains with my Detox Cleanse!”

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients
1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)

 

ORGANIC RECIPES VIDEOS

Detox Smoothie Recipe

Detox Smoothie Recipes

Kale Recipe Video:

Spanish Style Quinoa Recipe Video:

Vegan Red Quinoa Steak

Grilled Mahi Sliders & Pineapple Video Recipe:

Cucumber Salad Video Recipe:

Korean Cucumber Salad:

Salmon & Cucumber Yoghurt Recipe Video:

Sprouting Beans or Lentils Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Salmon & Spicy Cucumber Pineapple Salsa Recipe Video:

FEATURED NEWS

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 FISH

fish SECTION

Fresh Florida Black Grouper $18.95/lb

Grouper

fish SECTION

Fresh Local Wahoo $12.95/lb

Grilled Wahoo

fish SECTION

Fresh Chilean Sea Bass $19.95/lb

Chilean Sea Bass

fish SECTION

Fresh Florida Mahi Mahi $10.95/lb

grilled-mahi-mahifish SECTION

Florida Jumbo Shrimp $12.95/lb

Florida Jumbo Shrimp

ORGANIC GRASS FED BEEF

Organic Grass Fed Beef Description

Organic Ribeye Steak $22.95/lb

organic-grass-fed-ribeye-steak

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!

MEAT SECTION

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!

MEAT SECTION

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!

Organic Produce Buying Club Weekly Organic Food Share & Local Organic Produce Delivery Grocery List

My Organic Food Club Logo

Local Organic Produce Delivery Florida…Try It, You’ll Like It!

Pin It
This entry was posted in food buying club florida, food club florida, local organic vegetables, my organic food club, organic food, organic food buying club, organic food club, Organic Food Delivery, Organic Food Delivery Florida, organic produce delivery, raw food, Recipes, Uncategorized, vegan, vegetarian, weekly share and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.