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

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!

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!