February 22, 2011

What's for dinner...

Above is a OTV swiss chard and beet dish I made! The color of the beets are so incredible.

Please feel free to share on our Facebook wall any pictures you 
might have of our gorgeous organic produce! 

We would love to see your dishes, how you store it, how you eat it... whatever your heart desires!

Can't wait to see your organic creations :)

February 15, 2011

OTV EVENT: Destin Commons Second Annual Mardi Gras Masquerade!

What: Family Friendly Mardi Gras celebration.
Enjoy live entertainment, face-painting, art projects, cajun cuisine, fashion show, doggy dress-up, and a Mardi Gras Parade 

Off the Vine will be serving fresh organic vegetables and fun dipping sauces. Come visit our booth and say hello :)

When: Saturday, March 5th 2011 3 pm - 5 pm 
Look for us in front of the Rave movie theatre 

For more information...

This Sundays event!

OTV will participating in the Twentieth Annual International Food and Wine Tasting Festival this Sunday February 20, 2011 from 1:00-4:00 p.m.  

We will be serving delicious organic raw veggie plates with butter lettuce, snow peas, heirloom tomatoes and Bi-colored carrots; topped with savory ginger miso or tangy coconut lime dressing. 

Tickets are now on sale at: Kitchenique in Destin at city city market shops 
Can't wait to see you there :)

February 8, 2011

Why Off the vine Organic produce?

Eat healthier. By having produce delivered to your home and readily available, your ability to feed your body its recommended 7-9 daily servings of fruits and vegetables becomes much easier.

Receive maximum nutrition from you food. We all know that farm to table is the best way to receive the maximum nutritional value from our food.  We keep that gap tight and selection as local as possible for every item that goes in your weekly selection. We usually have it to you within just days of being harvested.
Enjoy a variety of local flavors. As the seasons turn so does our selection throughout the year.  We are lucky to live in a great agriculture area and have the benefits of many varieties of produce.  It's the unusual produce that get many customers excited each week when they receive their produce box!  Variety is the spice of life we agree, but we also keep the basics in mind and the kids mouths to need to feed!

Save money, time and effort. 
 How many hours do you spend a week looking for perfect, local, seasonal organic produce?  Can you even find it?  Well, it's our business!  We find the best values for the produce every week and pass that value on to you.  We save you time and effort every week with your grocery shopping efforts.  

Have flexibility. You choose the frequency that fits you best: weekly, every other week, every 3rd or 4th week delivery – or choose a random schedule.  Our website is an easy tool to change your schedule, change a credit card number or send a gift.

Give back to the community. 
When you buy your organic fruit and vegetables with Off the Vine Produce, you are supporting local organic farmers and your local economy every single week.  We utilize local businesses for every area of our business from the produce we select to the products we use in our office.

Convenience and reliability. With OTV, you are able to routinely stock your fridge with the best local organic produce with a simple phone call or email. We have been in business for 7 years and plan on being here for many years to come delivering the best produce in town!

The most popular Chinese veggie,
Bok Choy!


  • 2 red onion 
  • Red cabbage
  • 2 TBSP peanut oil
  • 8 oz Bok Choy 
  • 2 TBSP plum sauce
  • Scant 1 cup roasted cashews 
  • ( You may substitute with raw cashews or any oil of your choice)


  • Using a shape knife, cut the red onions into thin wedges and thinly shred the red cabbage.
  • Put the peanut oil in a large preheated wok or heavy skillet and heat until hot
  • Add onion wedges to the pan and stir-fry for about 5 minits, or until onions are brown
  • Add the red cabbage to the pan and stir fry for an additional 2-3 minutes 
  • Add the bok choy leaves to the pan and stir fry until wilted
  • Drizzle the plum sauce over the veggies, toss until liquid is begining to bubble
  • Sprinkle the roasted cashews over the stir fry and transfer to warm serving bowls.

Have you tried our Braga farms nuts?

Organic Nuts compliment our OTV mixed boxes in every way. Top off any stir fry, salad or pretty much any dish with a handful of organic Braga nuts. 

On page two of our produce/products we provide you with quality raw organic nuts and dried fruit. YUMMY! Try one of our 1/2 pound bags of walnuts, pistachios, trail mix, cranberries,jumbo raisins or almonds. Braga farms organic nuts are some of the best nuts farm around the world.

Ginger Candied walnuts 
(Ohgave! and Braga walnuts)
makes 2 cups

1/4 cup of Ohgave! agave syrup 
1 teaspoon sea salt
1 tablespoon grated fresh ginger, or 1 teaspoon ground
2 cups Braga walnut halves

  • Place the agave syrup, salt, and ginger in a mixing bowl and mix well. 
  • Add the walnuts and mix to coat well.
  • Spread the walnuts on baking pan an bake until crispy. 

February 7, 2011

OTV is now selling organic Agave, Maple flavored agave syrup and Honey!

So... what is Agave you may ask?
 Agave (pronounced uh-gah-vay) is a natural nectar used as a sweetener. 
 The healthy sweet syrup originates from a leafy heart shape plant grown in Mexico. 
Agave has a low glycemic level and is a delicious and safe alternative to table sugar.
Tea, coffee, oatmeal, baking...agave is can be used for anything sweet! 

Please check out website for ordering Ohgave!

Meet Kale...

Are you new to kale? Did you know that kale is considered to be the one of the most highly nutritious vegetable? The beautiful curly kale found in our OTV organic boxes is one of the most powerful greens. 
Here are a few fun facts about my friend Kale... :)

  • Organic kale has one of the most powerful antioxidant and anti-inflammatory properties. 
  • Kale is a member of the Brassica family which also includes broccoli, Brussels sprouts, cabbage, cauliflower and collard greens.
  • Kale is loaded with organosulfer compounds that may lesson the occurrence of some cancer.
  • Kale makes a excellent pizza topping.

Rainbow Chard With Pine Nuts and Feta

Here is a quick and delicious recipe for your organic rainbow chard. Pine nuts and feta give the chard a nutty savory bite...YUMMY :)


  • bunch rainbow chard
  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • cloves garlic, thinly sliced
  • kosher salt and pepper
  • 2 1/2 ounces crumbled Feta (about 1/2 cup)

  • Preparation: 
  • Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise. Heat the oil in a large skillet over medium heat. Add the pine nuts and garlic and cook, stirring, until golden, about 2 minutes. Stir in the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the chard ribs are just tender, 2 to 3 minutes.

  • And lastly, transfer to a serving bowl and sprinkle with the Feta.


Savory Kale and Lentil Soup

1/2 small to medium bunch of kale
1 yellow onion
2 tsp cumin spice
2 tsp curry spice
5 large carrots
1- 1 1/2 cup red lentils
32 oz of vegetable or chicken broth
1 tbl of olive oil or vegetable oil
  1. Coarsely chop carrots and onion.
  2. Heat 1 Tblsp of olive or other vegetable oil in a large soup pot.
  3. Saute chopped carrots and onions in the oil.
  4. Mix in cumin and curry.
  5. Once the carrots and onion are tender add in vegetable or chicken broth.
  6. Bring broth to a slight boil and turn down to a simmer.
  7. Add in red lentils and let simmer for approx 5-10 minutes.
  8. Add coarsely (or finely, if you prefer) chopped kale to the broth.
  9. Let simmer covered for another 15-20 minutes or until kale is tender and lentils have turned golden and soft.
  10. Once kale is tender and lentils have turned golden then the soup is ready to enjoy.
  11. Season soup with salt, pepper, and garlic to taste.
  12. Serve the soup alone or with crunchy garlic croutons or garlic bread.
Makes approximately 4-6 servings.

Wood, R. (1999). The new whole foods encyclopedia: A comprehensive resource for healthy eating. New York: Penguin Books.

February 6, 2011

Raw Kale Salad and Orange salad

Ingredients: 1 bunch kale, 1 tablespoon olive oil, ¼ teaspoon celtic sea salt, 1 lime, juiced, 1 teaspoon balsamic vinegar, 1 tablespoon red onion (finely chopped), 1 orange (peeled and sliced) Chop the kale into thin ribbons (almost like a chiffonade)

Preparation: Drizzle the kale with olive oil and sprinkle with salt, Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes, Add the lime juice, vinegar, onion and orange, Allow to marinate for 10 minutes, Serves 4

What's fresh this week...

(OTV at Destin Commons Earth Day, 2010)
Mixed organic produce box:

Fresh carrots, rainbow chard, green cabbage, gold beets with tops, red tipped scallion onions, green leaf lettuce, broccoli, French breakfast raddishes, celery, red & Yukon gold potatoes (mixed), Pink Lady apples, Red Anjou pears, Minneola tangelos, pineapple and oranges 

All organic fruit box:

Crenshaw melon, Pink Lady apples, Red Anjou pears, Minneola tangelos, pineapple oranges, bananas and blueberries

We at OTV will provide you with many unique recipes 

according to what fresh from our beautiful organic boxes. 

Follow our New blog:)

February 4, 2011

Easy and delicious...
Warm Apple-Cabbage Slaw

Ingredients: 1 1/2 cups shredded cabbage, 1 apple, thinly sliced, 1/4 cup apple juice, or broth or water, Cider vinegar, Salt 

Preparation: Place cabbage, apple and apple juice (or broth or water) in a medium skillet, cover and cook until tender.   Stir in cider vinegar and salt to taste.

Simple and yummy Lettuce Wraps!

INGREDIENTS:  2 very ripe avocados, 3 tomatoes, diced, 1/2 jalapeno pepper, diced, 2 tbsp yellow onion, diced, 3 cloves fresh garlic, minced, 1/4 cup fresh cilantro, chopped, kernels from one ear raw organic corn, 2 tsp fresh lime juice, 6-8 large romaine lettuce leaves.  

PREPARATION:  In a medium sized bowl, mash the avocado. Add remaining ingredients and stir until well mixed. Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!  :)

As you can see these raw recipes are simple and great for children to experiment with too. 
Have fun & 
Try new things!