July 25, 2014

Grilled Peach Salsa Recipe... 

It's time for peach crisps, peach ice cream and my new favorite - grilled peaches.
Grilling peaches is easy. Hot grill, a little oil, peaches. Cut them in half, brush on some oil and sear them till they slightly soften.
Excellent for chutneys, or as a sauce for fish or chicken, just toss with a bit of fresh ginger, some lemon juice, a dash or two of vinegar and boom.
If you're looking for a simple side to go with any grilled ingredient, try this salsa!
Ingredients: 5 large peaches, 5 tomatoes, chopped, 1 ½ jalapeno peppers, minced, ½ cup honey,
2 Tbsp fresh cilantro or cinnamon basil, chopped, Salt/pepper to taste
Instructions: Wash and remove pits of peaches. Brush oil on hot grill and cook face down for several minutes.
Flip over and grill until skin begins to darken. Remove when soft and pierced easily with a fork.
Cool, remove skins and then chop. Add tomatoes and peppers.  Stir in remaining ingredients and season to taste.
Notes: Remove seeds from peppers to regulate heat. Tomatoes can also be grilled for a more robust flavor.   
Enjoy your Summer!

 

Would you like to work with Off the Vine?
 
 
 
 
We are growing!
We are looking for healthy fun folks to help us
hand out our fresh produce shares on Wednesdays! 
 
Fort Walton Beach - 12-4pm
Niceville - 11-5pm
Pensacola -  2-6 pm
Call us at 850-374-2181 if you are available!

Special - Save BIG on organics

Prepay 4 MIXED Medium boxes and get 10% off all 4...plus receive one OTV mini Fruit box - free!  Yes, you may purchase multiple Specials to save you money in the next 6 months.  



Available to purchase the special Month of JULY -
but the produce shares can be redeemed until Dec. 31, 2014

We will run this Special 2 times a year...July and December -

to help with your organic savings!  

Call us with questions  850-374-2181 

July 11, 2014

Come eat RAW with us! OTV Raw Food Classes!
 
Off the Vine is sponsoring a series of classes designed to help us incorporate organic and raw food into our everyday diet.
A lifestyle promoting the consumption of more live, unprocessed, uncooked food! Held at the beautiful Kitchenique Cooking School
at Cuvee Catering Center. Enjoy a full lunch or dinner at each of our classes! 
 
More info: Off the Vine 850-374-2181
Sign up early - classes do sell out!

July 17 LUNCH 12 noon -1:30 pm

August 21 DINNER 6:00 - 7:30 pm

September 18 LUNCH 12 noon -1:30 pm

October 16 DINNER 6:00 - 7:30 pm

November 20 LUNCH 12 noon -1:30 pm

December 18 DINNER 6:00 - 7:30 pm

Photo: Come eat RAW with us!  OTV Raw Food Classes!  
Off the Vine is sponsoring a series of classes designed to help us incorporate organic and raw food into our everyday diet.
A lifestyle promoting the consumption of more live, unprocessed, uncooked food!  Held at the beautiful Kitchenique Cooking School
at Cuvee Catering Center. Enjoy a full lunch or dinner at each of our classes!  More info: Off the Vine   850-374-2181 
Sign up early - classes do sell out!

July 17               LUNCH   12 noon -1:30 pm

August 21          DINNER   6:00 - 7:30 pm

September 18    LUNCH   12 noon -1:30 pm

October 16        DINNER   6:00 - 7:30 pm

November 20     LUNCH   12 noon -1:30 pm

December 18     DINNER   6:00 - 7:30 pm

Special - Save BIG on organics
 

Prepay 4 MIXED boxes and get 10% off plus receive 

One OTV mini Fruit box - free! Available the Month of JULY only!
 

Call in to place this special: 850-374-2181

Photo: Special -  Save BIG on organics
Prepay 4 MIXED boxes and get 10% off plus receive one OTV mini Fruit box - free! Available the Month of JULY only!
Call in to place this special: 850-374-2181

Two different Jam Shares available for the next 3 weeks in July!  

Jam Share 1 – Red grapes, Black grapes, Apricots and Strawberries
Jam Share 2 – Cherries,Nectarines, Blackberries and Blueberries

Photo: Two different Jam Shares available for the next 3 weeks in July! 

Jam Share 1 – Red grapes, Black grapes, Apricots and Strawberries
Jam Share 2 – Cherries,Nectarines, Blackberries and Blueberries

Photo: H A P P Y  13th  B I R T H D A Y to Off the Vine!  
This month, we begin celebrating 13 years of providing fresh
organic produce to our healthy minded customers! 2002 - 2015 

Register to Win FREE Organic produce! 
Look for your email to Sign up on FB between
July 11th and Aug 10th to win a year
of free organic produce!
Winner announced August 29th!

H A P P Y 13th B I R T H D A Y to Off the Vine!

 

This month, we begin celebrating 13 years of providing fresh
organic produce to our healthy minded customers! 2002 - 2015

Register to Win FREE Organic produce!
Look for your email to Sign up on FB between
July 11th and Aug 10th to win a year
of free organic produce!
Winner announced August 29th!

June 27, 2014

A simple Vinaigrette:
 

2 tablespoons cider vinegar, 6 tablespoons Extra Virgin olive oil, 2 teaspoons (real) maple syrup, 1 teaspoon organic Dijon mustard,
1 tablespoon finely chopped shallots,1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, blend and enjoy!

Sauteed Zucchini Ribbons...

Ingredients:2 tablespoons olive oil, divided 1 garlic clove, minced 2 pounds organic zucchini, sliced lengthwise into 1/8-inch slices using a mandoline or vegetable peeler 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated lemon zest
Directions: 1. Heat 1 tablespoon oil in a 12-inch heavy
skillet over medium high heat. Saute garlic, stirring, until golden, about 2 minutes. Remove and discard garlic. 2. Add half
of zucchini to garlic oil and cook, stirring frequently, until just
tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs. Repeat with remaining oil and remaining zucchini.
3. Sprinkle zucchini with zest. Toss gently using tongs and serve.

WHY WE EAT ORGANIC....

Toxic Fruit...read on? Summertime is the height of fruit season. At no other time of year can you get fruit that tastes as juicy and sweet as it does right now. The only problem? Most of it has been soaked in pesticides. Fruit is notoriously difficult to grow organically and without pesticides, says Jeff Moyer, farm director at the Rodale Institute, an organic research institution. "Fruit is colorful and high in sugar content," he adds. "We all, many insects included, love sugar." Because most fruits have soft skins, the pesticides that are used to kill those bugs (and the molds and fungi that also love fruit) get into the flesh and into your mouth, and no amount of peeling or washing can remove them...this is WHY we eat OTV organic!!







Happy July 4th America!
Medium MIXED Fruit & Vegetable share!
Most Popular! OTV medium MIXED share includes 13-15 different
produce items each share and quantities are intended to serve
2-4 adults/kids for about a week. $58.00
Bi colored corn, Yellow squash & Zucchini squash, Cherry tomatoes, Collard greens, Romaine lettuce, Baby Russet potatoes, green pepper, Lacinato kale, Vadalia onions, beautiful fennel,
Cantaloupe melon, Yellow peaches, Strawberries and a mini seedless watermelon! (Large MIXED also available)

June 20, 2014

Festive Fruit Salad-

 

2md Nectarines; sliced, 1 1/2 c Halved seedless red grapes, 1 1/2 c Blueberries, 2 ct (8 oz.) plain nonfat yogurt 4 pk Equal or 1 1/4 to 1 3/4 tsp. 

Equal Measure; (up to 6),2 ts Vanilla,1 ts Finely shredded lemon peel.
In a clear straight -sided bowl, layer fruit. In a small bowl combine yogurt, Equal, vanilla and lemon peel; spoon atop fruit, spreading evenly.
Or, layer fruit in individual dessert cups and top each with yogurt mixture. Cover and chill up to 24 hours. Before serving, garnish with sliced lemon peel, if desired. Makes 6 (1 cup) servings.

Zucchini Creole with Tomatoes and Peppers

 Ingredients: 1/2 to 2 pounds sliced zucchini, 8 ounces sliced mushrooms,1 large green bell pepper, cut into thin strips, 1 clove garlic, minced, 2 teaspoons dried leaf basil, crumbled, 1 tablespoon melted butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon honey, 1/4 teaspoon Worcestershire sauce , 2 medium tomatoes, peeled and chopped.
Preparation: Combine zucchini, mushrooms, green pepper, garlic, basil, butter, salt, pepper, honey , and Worcestershire sauce in a large skillet over medium heat; cook for 5 minutes. Add tomatoes and cook for 5 minutes longer, or until tender. Serves 6-8

The 4th annual OTV BERRY BOX is here!

All organically grown for our fabulous 2014 Summer Season!

For the next 3 weeks only

(selections will vary slightly week to week)

 

Expect us to fill it up with larger quantities of all organic and delicious

Strawberries, Blueberries, Cherries, Raspberries and Blackberries!!

 

Order online

Organic BERRY BOX!

or by replying to this email

support@offthevine.org

3 weeks only - reserve your organic berries!!

 

Approx. 9-9.5 pounds of berries!

June 22-28 week

June 29 - July 5th

July 6-12

Delicious Summer Goodness!

June 13, 2014

Cantaloupe and watermelon JUICE 

 

 

 

 

Are considered two of the most nutritious and healthy fruits. 

When they get together in this juice, it is magic. Try it yourself!

Here's the recipe: 3 cups of watermelon, 2 cups of cantaloupe, 1 apple (green or gold), 1 inch piece of ginger
Instructions: Wash all ingredients. You may leave rime on or De-rine the watermelon and cantaloupe. Run all ingredients through the juicer!

Fresh Mango Salsa!!! 

 2 cups tomatoes, seeded and diced, 1 1/2 cups diced peeled ripe mango, 1/2 cup diced onion, 1/2 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon cider vinegar, 1 teaspoon or less honey, 1/44 teaspoon salt, divided, 1/4 teaspoon black pepper, 2 cloves garlic, minced. Combine gently and enjoy!

Fresh Corn Salsa!

 You can use the corn raw off the cob-- the kernels will tenderize after adding the dressing and you really taste the fresh sweet corn flavor. Ingredients: 2 cups fresh organic corn, raw from the cob, 1 avocado cut into small cubes, 1 pint organic grape tomatoes halved, 1/2 cup finely diced red/white or scallion onion. Dressing: 2 tablespoons extra virgin olive oil,1/2 teaspoon grated lime zest from organic lime, 1 tablespoon squeezed fresh lime juice, 1/4 cup chopped cilantro, 1/4 teaspoon celtic sea salt, dash of cayenne pepper (optional) Mix and enjoy with fresh fish, veggies and chips!

May 16, 2014

Sugar Snap Peas
Often served in salads or eaten whole. They may also be stir-fried or steamed. Before being eaten, mature snap pea pods may need to be "stringed," which means the membranous string running along the top of the pod from base to tip is removed.
Over-cooking the pods will make them come apart.
Sugar Snap Peas differ from the English Peas slightly as they are less fibrous and can be eaten when young. They have a subtle sweet taste, which can be eaten with a meal or as a snack. Sugar snaps can be eaten whole and, as well as being convenient and easier to prepare,the vegetable is
high in vitamins and minerals that are particularly
helpful for the heart. 
Minerals:  Iron is bountiful within sugar snap peas and the mineral helps with blood cell formation and can prevent anemia and fatigue.  Enjoy the goodness this week! OTV

Eggplant Graffiti Eggplant   Basics...
Graffiti eggplants are tear-dropped shaped eggplants with variegated coloring in purple and ivory.  Noted for having rich and fruity-flavored flesh, the graffiti eggplant is eaten raw and cooked. Ranging in size from 3 to 8 inches, these petite eggplants become creamy and seem to melt when cooked. Because they are not as spongy as larger varieties, they do not need to be salted and dried before cooking. For the best texture and flavor, the prime cooking methods for these small eggplants are grilling, sauteing and pan-frying.

Grilled Graffiti Eggplant
    Grill graffiti eggplant over a hot flame to bring out its flavor and impart some smoky flavor into it. Slice graffiti eggplant into 1/2-inch slices and use a kitchen brush to spread oil on both sides of the slices before grilling. Place eggplant directly on the grill grates and cook, flipping once, until the eggplant is soft and browned on both sides. Use graffiti eggplant inside wrapped sandwiches or eat it on its own topped with herbs and light seasonings to enjoy
its mild flavor.
Why You Should Get Some Green Juice in Your Life:

mint drink
* Fresh vegetable juice is the most live-enzyme rich thing you can consume. 
* Freshly extracted vegetable juice is the most easily absorbable form of nutrition available on the planet. 
* Consume the organic water, chlorophyll, and enzymes from the greens without having to eat huge heaps of greens 
* Nutrients you get from drinking juice freshly extracted from
leafy greens include: calcium, iron, protein, magnesium,
potassium, folate, and lots o' vitamins! 
* Barely any digestive energy is expended because the fiber is removed. The enzymes go straight to the cellular level and
get to work cleansing your body. 
* Bottled juices have been pasteurized so all of the
live enzymes are gone.

OTV Green Juice Energizer 
  2 apples,  1/2 cucumber,  1/2 lemon (peeled), 1/2 cup of  kale,1/2 cup of spinach, 1/4 bunch of celery, 1/4 bulb of  fennel, 1 thumb of ginger, 1/4 head of romaine lettuce. 
      This one is a real blast, brimming with goodness.
OTV Sweet Green Juice
1 cucumber, 1 carrot, 1 green apple, 1/4 cup parsley, ¼ cup mint, 1 stalk of celery, ½ inch of fresh ginger, ½ lemon (peeled)...juice and enjoy!

April 25, 2014


Vanilla Macadamia Banana ice cream   
no dairy RAW and vegan! 
6 ripe bananas, peeled and frozen, 2 tablespoons honey, ¼ teaspoon vanilla powder, ½ cup coarsely chopped Macadamia nuts. Place the frozen bananas and honey in a food processor and process until smooth.   Add the vanilla and process to mix well. Add the Mac nuts and pulse lightly to mix. Enjoy immediately, or transfer to a container and place in freezer to firm up for an hour or two. Will keep for several weeks in freezer.   A perfect Summer recipe - add fresh fruits too!

April 22, 2014


   Happy Earth 
Day 2014!!!
Why Eat More Raw in 2014?  
"Food sustains us, yet what we eat may affect our risk
for several of the leading causes of death for Americans, notably, coronary heart disease, stroke, arteriosclerosis, diabetes, and some types of cancer. These disorders together now account for more than two-thirds of all deaths in the United States." -former Surgeon General Dr. C. Everett Koop.
It is estimated that 60% of disease is caused by the SAD diet (Standard American Diet). If food is the culprit, I believe that food can be the answer. As we become mindful about what we eat, we can start to make choices that promote our health over illness. Food is consumed for nutrition but it is also consumed for pleasure. What happens if we learn how to satisfy our pleasure receptors with healthy food?  Our lives improve.

What do our bodies need to eat raw?
What are the building blocks that our bodies need to function? Enzymes, vitamins, minerals, phytonutrients, protein, essential fats and fiber. These are all provided by our food and are involved in growth, repair and maintenance of the body. Let's take a quick look at each of these and what they do for you.

Enzymes  
Enzymes convert the food we eat into chemical structures that can pass though the membranes of the cells lining the digestive tract and into the blood stream. Their job doesn't end there. Enzymes are the living proteins that direct the life force into our biochemical and metabolic processes. They help transform and store energy, make active hormones, dissolve fiber and prevent clotting. They have anti-inflammatory effects. Enzymes help balance and restore the immune system, and heal many diseases. Enzymes even help repair our DNA and our RNA.  When we cook food, we destroy many of the enzymes that help us naturally digest it.

Vitamins      
 Without vitamins our cells would not function properly and thus our organs would suffer and eventually we would no longer be able to survive. Vitamins help regulate metabolism, help convert fat and carbohydrates intoenergy, and assist in forming bone and tissue. Guess what happens when you cook food? You got it, a large percentage of the vitamins are destroyed.  Viktoras Kulvinskas in his book, Survival into the 21st Century, estimates that the overall nutrient destruction is as high as 80%. Tests have shown that we will lose 50% of the B vitamins while B1 and B12 can lose up to 96%. 97% of folic acid is destroyed
as well as 70-80 % of vitamin C.

Minerals  
Seventeen of the thirty elements known to be essential to life are metals. Mineral deficiencies cause disease in humans. Minerals also have a synergistic relationship with vitamins. They help each other help us. When foods are cooked, many of the minerals are destroyed or altered, rendering them useless and also unable to assist our friends the vitamins.

Phytonutrients  
Phytonutrients are what give fruits and vegetables their color. Phytos protect the body and fight disease. They also fight cancer and help your heart. Phytonutrient are at leading edge of research on nutrition. They provide medicine for cell health. And once again, Phytonutrients in freshly harvested plant foods can be destroyed or removed by cooking.

April 18, 2014

Earth Day is one of the popular global observances. 
In fact, this day is used for 2 quite similar global observances. Some people celebrate it around the March Equinox, while others will celebrate
Earth Day 2014 on 22nd April. T
he primary goal of  Earth Day is to inspire awareness and appreciation for the environment.  The first Earth Day was celebrated on 22nd April, 1970.  
It was specifically designed as an environmental  awareness program. Its aim was to educate participants about the importance of conserving the environment.  
In 1990,Denis Hayes organized a global Earth Day. 
 

It was observed in more than 140 countries by 200 million people. Celebrate good clean food!


Leeks are cousins to the old, familiar onion, but the flavor of leeks is sweeter, more delicate, and reminiscent of garlic or chives. Leeks are delicious no matter how they're cooked, and they're often considered to be a gourmet onion because they are less commonly used and harder to find than onions. 

Leeks contain generous amounts of vitamins, minerals and antioxidants, making the vegetable a wise addition to a healthy diet.
Quick Fried Leeks—1-2 leeks- sliced thin, 1 tbsp. coconut oil, 3 tbsp. Minced ginger, ½ minced garlic clove.  Quick fry the leeks- stirring frequently- until they become crispy and golden brown.  Place on greens, fish or potatoes…delicious!  
(Alternatively, place a lid on the pan and the leeks will cook without browning.)

Watermelon-Cucumber Juice -   4 cups organic watermelon, wash outside rind,  4 organic lemons,  cucumbers or 1 large cucumber, washed.  1.  Prep juicer, watermelon and cucumbers.  Cut watermelon in half, scoop out chunks of watermelon flesh with a spoon.  Cut lemon cucumbers in half, them into pieces that fit into your juicer.  Juice the cucumbers then watermelon.  
Serve immediately, drink as is or pour over a small amount of ice. Enjoy!