Organic Produce Delivery South Florida – Jan 20, 2014

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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 

Deliveries Monday, Tuesday & Wednesday!

No Membership Fee!

 Organic Food Grocery List – Week of Jan 20, 2014

* Lettuce Red Leaf
* Potatoes Fingerling Rainbow
* Mini Sweet Peppers
Yellow Squash
* Tomatoes
* Fresh Herbs-Basil
* Mushrooms
* Garlic
* Carrots
* Butternut Squash
* Green Curly Kale
* Baby Bok Choy
* Pears Comice
* Apples Pinata
* Mandarin Satsuma
* Bananas
* Strawberries

 

  <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

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

ENOKI MUSHROOMS

enoki

The enoki or golden needle mushroom, is a small, thin but powerful mushroom that can help improve your immune system. Enoki mushrooms can also help you fight off viruses, decrease allergies and help your immune system fight off cancer and radiation. It appears that a protein found in the stalk of the enoki mushroom works with the cells of your immune system to increase the production of cytokines, which help regulate immune response.

  • Very high in dietary fiber
  • High in iron
  • Very high in niacin
  • Very high in pantothenic acid
  • Very high in phosphorus
  • Very high in potassium
  • High in riboflavin
  • Very high in thiamin

Sprinkle some raw Enoki’s on your soup or salad.  They go great in stir-frys too!

ORGANIC RECIPES

Enoki Mushroom Soup

Enoki Mushroom Soup

  • 2 Tbsp. finely chopped onion
  • 1 Tbsp. butter (optional)
  • dash of thyme
  • 1/2 bay leaf
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 cup dry white wine
  • 1 can chicken or vegetable broth
  • 2 Tbsp. flour
  • 1 package Enoki mushrooms
  • 1 cup coconut or almond milk
  • 1 Tbsp dry sherry
  • chopped parsley for garnish

Directions:

1. Saute onion in butter in large saucepan until onions are translucent and slightly browned.

2. Add thyme, bay leaf, salt, paprika, wine and all but ¼ cup chicken broth to sautéed onions. Cover mixture and allow to simmer for 15 minutes.

3. Remove bay leaf and add remaining ¼ cup chicken broth and flour. Stir until mixture begins to thicken.

4. Add enoki mushrooms and simmer for 1 minute.

5. Stir in coconut or almond milk and sherry. Do not boil. serve.

Persimmon & Hazelnut Salad Recipe

persimmon salad

Watercress and Endive set off the sweet Persimmon with just the right touch of goat cheese, a sprinkle of Enoki’s and hazlenuts…Yummy!

INGREDIENTS

  • 1 teaspoon finely chopped shallot
  • 1/4 cup plus 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon sherry-wine vinegar
  • 1 teaspoon honey
  • Coarse salt and freshly ground pepper
  • 1/4 cup hazelnut oil
  • 1/4 cup safflower oil
  • 2 bunches watercress, washed and well dried, tough stems removed
  • 4 heads red endive, cut crosswise into 1/2-inch pieces
  • 1/2 cup blanched hazelnuts, toasted and chopped
  • 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
  • 4 ounces soft, ripened goat cheese, cut into 8 wedges

DIRECTIONS

  1. STEP 1

    In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.

  2. STEP 2

    Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

Enoki, Chard & Scallion Recipe

enoki-chard

  • 1 bunch of enoki mushrooms, ends cut and cleaned
  • 1 bunch Chard, washed and chopped into about 1 in. pieces
  • 2 stalks of scallions, washed and chopped into about 1 in. pieces cut at an angle
  • 1/2 tbsp ground ginger (or fresh grated ginger)
  • 1 tbsp Braggs Amino Acid (or, soy sauce)

In a non-stick pan, heat a drizzle of olive oil on medium high heat.  Cook the enoki mushrooms first — salt to sweat, and then add the ground ginger (if using fresh ginger, heat the ginger in the oil before adding the mushrooms to release flavor).

When the mushrooms soften, add the Chard.  Cook for a few minutes, until the Chard is cooked. Finally, add the scallions.  Add some Braggs Aminos and mix well.  Pepper to taste.

  • 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.

      Sweet Potato & Collards

      • 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.

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.

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.

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.

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

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.

 

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.

Local organic produce delivery South Florida #1 Organic Produce Store. We invite you to join the food savings at 30% off “Organic Supermarkets” 877-832-8289

 

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

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

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