Organic Produce Delivery – Nov 18-22, 2013 + Rutabaga Recipes

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Local Organic Produce

 Organic Food – Week of Nov 18-22, 2013 + Rutabaga Recipes

* Lettuce Green Butter
* Fennel/Anise
* Cucumbers
Carrots 
* Curly Green Kale
* Spinach
* Tomatoes
* Sweet Potatoes
* Yellow Squash
* Garlic
* Rutabaga
* Cranberries
* Meyer Lemons
* Bananas
* Apples Red
* Satsuma Mandarines
* Mangoes

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For Everything On The Grocery List Delivered!

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

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

FEATURED ORGANIC FRUIT

MANDARINS

Satsuma

Satsuma Mandarins are sweet and usually seedless, about the size of other mandarins (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. Extremely high in vitamin C and sweeter than most oranges.

FEATURED ORGANIC VEGGIE

RUTABAGA

rutabaga

Belonging to the highly prized family of cruciferous vegetables, the rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The health benefits of this cruciferous vegetable are phenominal:

  • Antioxidants – A single serving of rutabaga offers over 50% the DV of vitamin C.
  • Digestion – The glucosinolates present in rutabaga may also be helpful in the stomach process bacteria and aid in digestion.
  •  Cancer Combant – Rutabaga includes phytochemicals which eliminate carcinogens through the body as well as assist the liver process harmful toxins. One particular compound, glucosinolate, may possibly prevent the development of cancerous tumors.
  • Heart Disease – Rutabaga is high in potassium and zinc which aid in bone strength, protect you from physical stress and and help fight heart stroke.

Preparing Rutabaga:

RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.

COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.

ORGANIC RECIPES

Rutabaga Pie

rutabaga pie

Ingredients

  • 4 medium Yukon-gold potatoes, peeled and very-thinly sliced with a mandoline
  • 4 small (I found baby ones) OR 1 medium rutabaga, peeled and very-thinly sliced with a mandoline
  • 1 large tart apple, peeled, cored and quartered, very-thinly sliced with a mandoline
  • 1 small red onion, peeled and very-thinly sliced with a mandoline
  • 3 sprigs of thyme, stems removed
  • salt and freshly-cracked pepper
  • 1/2 cup soy-based cream or creamer
  • canola spray
  • 2 tsp grapeseed oil or canola oil

Instructions

  1. Set out four medium-sized bowls. In the first, thinly slice all four potatoes. In the second, thinly slice the rutabaga. In the third, thinly slice the onion. And in the fourth, thinly slice the apple quarters.
  2. Drizzle  a little soycream into each bowl.  Sprinkle and toss each bowl of vegetables & drizzled soycream with some of the thyme also salting and peppering contents of each bowl.
  3. Line an 8-inch square baking pan with aluminum foil. Place a layer of potatoes int the bottom, shingling them over one another; then a thin layer of onions; then rutabaga, then apple. Repeat until all of the vegetables are shingled in to the pan. Pour any residual soycream over the pave.
  4. Spray canola oil spray over a second sheet of aluminum foil. Tightly cover the pan with the second sheet of foil.
  5. Preheat oven to 350. Place the filled pave pan on a baking sheet. Take a second 8-inch square pan and press this, bottom-side down into the top of the filled pave pan. Place an oven proof weight in the second pan, or on top of the pan.
  6. Bake the pave at 350 for 1 1/2 hours. Remove from the oven and let rest–still weighted– for 2 hours on a baking rack. Refrigerate–still weighted–for another two hours or, until you are ready to use the pave. (You can make this and refrigerate it for up to two days before you want to serve it.)
  7. When ready to serve, Remove the pave from the pan by inverting the pan onto a platter or cutting board. NOTE: There will be some liquid/juices that come out, too so be ready to sop these up with a towel. Peel off the aluminum foil. Cut into serving-sized squares. Heat oil in a skillet over medium heat and fry the pave squares until crisp and golden, about 2 minutes. Flip and fry again on the bottom side. Serve as a side dish.

Mashed Rutabagas Recipe

mashed rutabaga

Ingredients
2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Directions
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

Rutabaga Fries Recipe

rutabaga fries

Make sure you bring some over to my house with dip!

  • Preheat oven to 400 degrees
  • Peel rutabaga using a vegetable peeler
  • Slice the peeled rutabaga into fries
  • Spray cooking sheet with cooking spray and add fries
  • Spray fries with cooking spray (or toss fries in olive oil) and season with salt, pepper and chili powder (or seasonings of your choice)
  • Flip fries several times to coat before baking for 15 minutes
  • Flip the fries and bake for another 10 – 20 minutes until desired doneness is achieved

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.

Asparagus Stir Fry Recipe

Leek Stir FryBreak out the wok and sharpen your chopsticks!

Ingredients
(Serves 2)

– Asparagus to amount desired
– 5 baby corn, sliced diagonally
– 5 fresh shiitake mushrooms, stems removed
– 1 tbsp cooking oil
– 4 cloves garlic, peeled and finely chopped
– 1 tbsp taucheo (soy bean sauce)
– 1 tbsp Chinese wine
– 1/2 tbsp sesame oil
– 1/2 carrot, peeled and  thinly sliced

Directions
1. Heat oil in wok. Stir fry garlic till fragrant.
2. Add pineapple, mushrooms, corn and carrot. Stir fry for about 1 minute over high heat. Add tau cheo and sesame oil. Stir fry for another 1-2 minutes, or until the pineapple is cooked.
3. Drizzle Chinese wine along the sides of the wok, off the heat when you smell the aroma of the wine.

Roasted Rutabaga Recipe

roasted rutabaga

  • 1 lb. rutabaga, 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 rutabaga 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.

Scalloped Rutabagas

scalloped rutabaga

INGREDIENTS:12 oz. rutabaga, peeled and thinly sliced3 green onions, chopped

4 oz. cream cheese, softened

¼ c. sour cream

1/3 c. chicken broth

Dash each salt and black pepper

5 oz. grated Cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Grease an 8″ square baking dish with a dab of butter or coconut oil. Peel the rutabaga with a carrot peeler.  This will work even if it has been wax coated by the grocer.  Slice it wafer thin.  I use a mandoline to do this, or you can use a food processor’s slicing blade.  Mix softened cream cheese and sour cream in a large bowl.  Stir in chicken broth, seasoning and cheese.  Finely chop and add the green onion and rutabaga.  Stir in 3 oz. of the grated Cheddar cheese, reserving the other 2 oz. for later.  When well-mixed, scrape it all into the greased baking dish and pop into a 350º oven for initially 30 minutes.  Remove and add remaining cheese evenly on top and put back into oven to bake for another 40 minutes.  Cool and serve with your favorite meats.

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

Rutabaga & Carrot Soup

rutabaga soup

ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped leek (white and pale green parts only)
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 2 cups 1/2-inch pieces peeled turnips
  • 2 cups 1/2-inch pieces peeled rutabagas
  • 2 cups 1/2-inch pieces peeled russet potatoes
  • 2 cups sliced carrots
  • 1 28-ounce can diced tomatoes in juice
  • 4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

preparation

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Pineapple Chicken Recipe

Chicken-Pineapple

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

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.

Cucumber Pineapple Salad With Peanut Sauce

bok_choy_peanut_dressing

INGREDIENTS

For the dressing:

  • 1/4 cup natural smooth peanut butter (no added sugar or salt)
  • 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons soy sauce
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons fish sauce
  • 1 medium garlic clove, smashed
  • 1 teaspoon chile-garlic paste
  • 2 tablespoons vegetable oil

For the salad:

  • 2 pounds baby bok choy
  • 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
  • 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
  • 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
  • 1 cup coarsely chopped fresh cilantro
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • 2 medium scallions, thinly sliced (white and light green parts only)
INSTRUCTIONS

For the dressing:

  1. Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.

For the salad:

  1. Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
  2. Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.

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.

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

Rutabaga, Carrot & Ginger Soup Recipe Video:

Rutabaga German Salad Video Recipe:

Grilled Mahi Sliders & Pineapple Video Recipe:

Cucumber Salad Video Recipe:

Korean Cucumber Salad:

Arctic Char & Pickled Cucumber Salad:

Salmon & Cucumber Yoghurt Recipe Video:

Cucumber & Salmon Sushi Recipe 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!

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