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Organic Food Delivery – March, 25-29 2013

My Organic Food Club

Florida Organic Food Delivery
& Organic Grocery Buying Club – Food Share: 

Organic Food News: It’s that time when we make our Pink Lady Apples Donation!  Help us support The Annie Appleseed Project!

Annie Appleseed
With every bag of Pink Lady Apples that members of My Organic Food Club get in their baskets in the month of March, a donation will be made to The Annie Appleseed Project. This Florida based all-volunteer nonprofit organization exists solely to help those with cancer.  What started as a personal search for answers from the founder has turned into a valuable resource for thousands. Our produce club is proud to be helping this special organization that has enriched and saved many lives.  Please support The Annie Appleseed Project by participating in your March produce order and receiving delicious Pink Lady Apples in your veggie box!



This tropical plant is part of the bromeliaceae family.  Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in the next two years and following by the fruit. One of the ancient meanings of the name is “excellent fruit” taken from the Tupi language. Raw pineapple is an excellent source of manganese and vitamin C. Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein.

Organic Food Grocery List &
Organic Produce Delivery

 Organic Produce Delivery List for the week of March, 25-29 2013

* Lettuce Red Butter (Fl)
* Avocado Hass
* Kale Red Russian (Fl)
* Carrots Yellow Juice
* Spring Sweet Onions (FL)
* Parsley Italian (Fl)
* Garlic
* Potato Sweet Jewel
* Zucchini Squash (Fl)
* Yellow Squash (Fl)
* Tomatoes Roma (Fl)
* Baby Bok Choy (Fl)
* Lemon
* Strawberries (Fl)
* Apples Braeburn
* Pineapple Golden
* Grapefruit White (Fl)

Spring Onions are here

Spring Onions

Don’t confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Although spring onions are in fact very young onions, they are harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavor to onions, but are much milder. Because of their mild flavor, spring onions taste great in raw salads; they can also be grilled, roasted, or stir-fried. Use them in place of onions or scallions in a dish, or consider one of these ideas:

Watercress, Leeks and Spring Onions Soup

Watercress and Spring Onions Soup

This is an amazing tasting soup.
Mild and sweet with a hint of garlic and Parmesan.
I love to serve soups in glasses, the perfect little appetizer.
The white layer is plain yogurt with tastes so good with this soup.
Spring Onions are in season now, so run to your local farm market and get some.

Spring Onions and watercress soup with yogurt
Serves 6

2 tablespoons butter
3 leeks, thinly sliced
1 cup Spring Onions, thinly sliced
1 cup water
1 cup chicken stock
1 cup milk
1 large potato, peeled and cut into cubes
1 bunch watercress, washed good
1 tablespoon grated Parmesan
1 cup plain yogurt

Melt the butter in a large saucepan.
Add leeks and ramps and sauté until tender, this takes 8-10 minutes.
Add water, stock, milk and potato.
Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
Add watercress and parmesan, cook 3 more minutes.
Transfer to a blender and pure into a smooth soup.
Season with salt and pepper.
Serve the soup in large glasses.
Fill the glasses 1/3 full, then a layer of yoghurt.
Fill up with the rest of the soup.


Watercress and Spring Onions Soup


  • 5 tablespoons unsalted butter
  • 5 cups thinly sliced leeks, white and pale-green parts only (7 or 8 medium leeks)
  • 2 cups thinly sliced Spring Onions
  • 4 cups water
  • 2 cups milk
  • 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
  • 1 tablespoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 bunches watercress (about 8 ounces), washed, tough ends trimmed


  1. In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced Spring Onions; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk.
  2. In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced Spring Onions, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot.

Pineapple, prawn and scallop curry with spring onions

Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste.


For the Laotian curry paste
  • 1 tsp cumin seeds, lightly toasted
  • 2 tsp coriander seeds, lightly toasted
  • 1 lemongrass stalk, hard outer leaves removed, chopped
  • 1 tbsp chopped galangal
  • 1 lime (preferably kaffir), grated zest and juice only
  • 1 tbsp finely chopped garlic
  • 1 large shallot, chopped
  • 3 tbsp chopped coriander root (alternatively use coriander stems)
  • 1 tbsp chopped fresh turmeric
  • 1 tsp ground turmeric
  • 1 tbsp chopped fresh ginger
  • 4 red Thai or bird’s-eye chillies
  • 2 tsp kaapi (dried shrimp paste)
  • 1 tbsp medium curry powder
  • 2 tbsp vegetable oil
For the pineapple, prawn and scallop curry
  • 2 tbsp groundnut or vegetable oil
  • 3 tbsp Loatian curry paste (from above)
  • 300g/10oz raw prawns, peeled, cleaned and deveined
  • 200g/7oz scallops, coral removed
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 4 kaffir lime leaves
  • 500ml/18fl oz coconut milk
  • 1 small pineapple, peeled and diced
  • 4 spring onions, cut into 2.5cm/1in pieces
  • handful of holy basil or ordinary basil leaves, plus extra to garnish
For the salad
  • 250g/9oz cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, sliced into long strips
  • 1 iceberg lettuce, sliced
  • 1 lemon, juice only

Preparation method

  1. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.
  2. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
  3. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.
  4. For the salad, place all the ingredients in a large bowl and gently toss.
  5. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

from Marcella, a CSA member:

One of our favorite ways to enjoy scallions is as a vegetable side dish.

Scallions and Carrots

1 bunch scallions, roots trimmed and white part cut into a 4″ length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce

Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.

Milanese-Style Chard 
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

Chinese Scallion Pancakes
recipe by Elsa Chen

2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine

A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a “snake.”
Cut the “snake” crosswise into 8 – 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don’t flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they’ll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes


Can be prepared in 45 minutes or less.

1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally

Preheat broiler.

In a small saucepan, heat butter over moderate heat until foam subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting board and immediately
cut each into 6 wedges.

Makes 24 toasts. Gourmet February 1995


two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice

Accompaniment: crackers or assorted crudites

In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or crudites.

Makes about 3 cups. Gourmet July 1995 The Last Touch


3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d’ oeuvres or as a side dish.

Makes about 10 fritters. Gourmet November 1990


1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions

Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.

In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins. Gourmet

Lydias Ladybug


3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999

simple beet salad with onions

grate scrubbed beets or cut into julienne: toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or with lettuce.

Cooking Light, NOVEMBER 1996

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don’t have buttermilk, you can substitute plain yogurt.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray

Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1 biscuit)


8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds.
Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender.
Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.

8 servings (serving size: 1 1/4 cups)

Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers

1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier…), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all… -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it….)

Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor…)


Serve this quick stir-fry with rice.

2 tablespoons orange juice
1 tablespoon cornstarch
1 pound ground lamb
1 tablespoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon minced orange peel
1 bunch green onions, chopped
1/4 cup hoisin sauce
Butter lettuce leaves

Combine orange juice and cornstarch in small bowl. SautŽ lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.

Serves 4. Bon Appetit April 1994


4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*

1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves

1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
Bon Appétit

Milanese-Style Chard 
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.


1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares

Nonstick vegetable oil spray

Shredded Napa cabbage
Ginger-Chili Dipping Sauce

Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl.
Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper.
Moisten edges of wrapper with water. Using fingertips, bring all corners of
wrapper together over filling. Press edges of wrapper together, enclosing
filling completely. Place dump-ling on baking sheet. Repeat with remaining
chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly;
freeze. Do not thaw before steaming.)

Place steamer rack in large pot. Pour enough water into pot to reach depth
of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer.
Working in batches, arrange dumplings side by side (but not touching) on
rack. Cover; steam until dumplings are cooked, about 12 minutes.

Line large platter with cabbage; top with dumplings. Serve with sauce.

Makes 40 dumplings.

Bon Appétit

Simple Spring Onion Recipe Video:

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