RAW Marinated green beans!

  A fast go to with flavor!  You’ll need: 

  

¾ pound of green beans – trimmed into 1” pieces, 1/4 C Olive Oil, 1 tablespoon of Braggs amino acids, 1 tablespoon of honey.  Mix marinade ingredients, pour over green beans and marinate for about 4 hours if you can. 
Good to prepare the night before and leave them in the fridge!

Simple Sweet Potato Baked Fries
You’ll need: 3 large sweet potatoes, 1/2 C Nama Shoyu, 1/2 C Olive Oil
Slice sweet potatoes into thin rounds – skins on.  Mix together Nama Shoyu and olive oil. Pour into a large zip lock bag and add sweet potatoes to coat well.  Put potatoes on a baking sheet in oven for about 30 minutes at 425 degrees…(Watch for your desired crispness towards the end of baking)

Fresh & Raw Savoy Cabbage slaw & Apples with a Maple Pecan dressing!  For the Slaw:  

Savoy or Green cabbage – grated or chopped, 2 apples, chopped – skins on, 1/2 lemon juice, 2 carrots – grated, 1 cup dried cranberries, 3/4 cup pumpkin seeds.  1. Place apples in bowl. Squeeze the juice from 1/2 lemon over the apples and stir.  2. Add the rest of ingredients and stir to combine. 
 

Maple Pecan Slaw Dressing:   

3/4 cup Pecan butter, 1/2 cup water, juice from 1 lemon, 2 teaspoons fresh ginger, grated, 3 tablespoons Maple Sap Crystals (or pure Maple Syrup), pinch Himalayan Salt (optional). 1. Whisk all ingredients together.  2. Pour over slaw and mix well.

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 

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

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

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!

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)

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