December 27, 2013

Roasted Squash & Fennel with Thyme
We have only one word for this recipe: magical! As the vegetables roast in the oven,
the fennel develops sweet, caramel flavors and the summer squash is
infused with the garlic. 
  • 2 small yellow or zucchini squash, (about 12 ounces)
  • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup thinly sliced garlic
Preparation: Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.  Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Collard Greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness.  Pull or cut out the thick stems, and wash the leaves well before using.
Ingredients:  2 tablespoons extra-virgin olive oil, 6 garlic cloves, thinly sliced, 1/2 teaspoon crushed red-pepper flakes,2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped, Coarse salt,1/2 cup water

  1. Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.  
  2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Enjoy!

December 20, 2013

Cara Cara Oranges

Cara Cara Oranges --
a particular type of orange grown in South Africa, Venezuela and California and Florida -- are delightful for a number of reasons...for starters, they're seedless!
Add to that the fact that their orange exteriors belie their pinkish, ultra-sweet interior, and suddenly they're in the running for the best fruit of all time.

Try this Cara Cara Salsa:
  • 1 Cara Cara orange, peeled, segmented and diced
  • 2 cups cherry tomatoes, diced
  • 1 Tbsp. onion, finely diced
  • 1 tsp. jalapeño pepper, minced
  • 4 Tbsp. cilantro, chopped
  • 1 tsp. lemon juice
  • Salt and freshly ground pepper, to taste
Combine salsa ingredients: Cara Cara orange segments, cherry tomatoes,
onion, jalapeño, lemon juice, cilantro, salt and pepper. Delicious!  

December 19, 2013


Some holiday dates changes...
 Gulf Coast December delivery dates:
Please note the following WEDNESDAY delivery dates will change
due to Holidays falling on WEDNESDAYS.
The normal WEDNESDAY Dec. 25th delivery will come early

Please pick up your produce on MONDAY DEC. 23rd  
  New Years Pick up changes
The normal WEDNESDAY Jan. 1st delivery will come early
  Please pick up your produce on MONDAY Dec. 30th - same pick up times 
Saturday order deadline
(Normal Thursday and Friday deliveries will remain the same!)
We will resume all normal deliveries on Wednesdays, 
Thursday and Fridays again beginning January 8th, 2014!
THANK YOU for supporting Organics!