January 10, 2014

OTV Organic & Raw Food Classes!    
Beginning Jan 2014
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate organic and raw foods into our everyday diet. 
A lifestyle promoting the consumption of more live and 
unprocessed organic food!
Come explore eating truly healthy food with us!

Enjoy a full lunch or dinner with us at each of our classes.  Join us for our Lunch classes from 12 noon - 1:30 and eat, lunch and learn!  Or enjoy our Organic & Raw Evening classes from 6:00- 7:30 pm. 

All classes on THURSDAYS.

Held at the beautiful
Kitchenique Cooking School
at Cuvee Catering Center 12590 Emerald Coast Pkwy Suite C, Miramar Beach, Florida 32550 850-837-0432 (all reservations made at this phone # please)
   For info about our OTV classes you may also call:
Off the Vine Organic Produce
@ 850-374-2181

Off the Vine Produce 2014 Class Schedule for the Kitchenique Location:
   January  23       LUNCH   12 noon -1:30 pm
February 20      DINNER   6:00 - 7:30 pm
    March   20         LUNCH   12 noon -1:30 pm
April 17             DINNER   6:00 - 7:30 pm
   May 15              LUNCH   12 noon -1:30 pm
June 19             DINNER   6:00 - 7:30 pm
All organic and raw---Seeds, nuts and super foods  
are available from Off the Vine!  
We offer small 8 oz. to 1 lb. sizes up to 5 pound & bulk sizes in all
of these fabulous super foods!  
Order separately or for delivery with your produce boxes!
Eat off the grid with Off the Vine!!  

                       All items are RAW and ORGANIC!

              Garlic and Lemon Roasted Romanescu Cauliflower
What is it?  It's an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods. 
cauliflower - roman
Try this recipe out, and you'll never look at cauliflower in the same way again!

2 cups cauliflower florets (use romanesco cauliflower and/or broccoli)
2 tablespoons extra virgin olive oil
6 cloves garlic, crushed
1 1/2 teaspoons lemon zest (plus a little more, to taste)
Sea salt and ground black pepper
Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.  Place florets on the parchment paper. Drizzle the olive oil and crushed garlic over the florets and mix everything around with a spatula.     
Next, grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper. Bake for 17-20 minutes or until tender and browned.  Serve topped with some more fresh lemon zest.  Enjoy!
            Simple Raw Tomato Ketchup!     Delicious!
Ingredients: 1 1/2 cups tomatoes (chopped), 3 tablespoons dates, 1/4 cup olive oil, 1 teaspoon sea salt, 1 tablespoon apple cider vinegar, 1/2 cup sun dried tomatoes (dry - do not soak) Directions: Blend everything in the blender except the sun dried tomatoes. Add the sun dried tomatoes in last and blend
until you get a ketchupy consistency.  

January 2, 2014

H a p p y   N e w   Y e a r !
As 2014 opens to a new year, we want to Thank you for your shared commitment to more sustainable food and farm futures! 
Organic Sustainable farmers have an intimate knowledge of their land and a vested interest in making their harvests safe and healthy by producing fresh, local food for our communities. 
Everyone deserves access to healthy, safe food and
Off the Vine Organic Produce continues its 12th year in 2014 connecting and sharing organic food to those of you,  like us,
who care and support organic clean food.  
Fresh Organic produce from the North Panama City area