What's New at Delicious Organics this week?

What's New?

We are so happy that fall is here with it's abundance of delicious produce! Fresh in on Monday will be a great assortment of our standard produce and some fun new things to try. Be adventurous and try something new this week! We include storage tips and cooking ideas too!

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Eat your delicious organics everyday!

All Red Potatoes are bright red outside and actually pink inside with the same antioxidants that make blueberries blue but not as strong (remember, the stronger the color, the higher the antioxidant value) but with far more antioxidant value than the usual white potato! Looks particularly festive in potato salads or try mashed reds! Your kids won't believe it when you cut into it - treat yourself to this unusual potato!

Back by popular demand! Get them before they're gone!
Buttercreams are as delicious as their name implies. Buttercreams are a flat fingerling potato but are fluffier than the average fingerling. They have a golden skin with a yellow buttery flavor like the Yukon Gold only with a richer more wonderful flavor. Prepare these whole - boil, steam or bake them. Again, low on the glycemic index. These are so good that people have stopped me to thank me for putting them in their box or have stopped me to ask when we'll be getting more. The best potato you've ever had - you owe it to yourself to try Buttercream Potatoes! Roast them or try one of these recipes for these heirloom beauties.

A favorite at our house and probably yours (if you have tried them before!), the HoneyCrisp is juicy and sweet with the flavor of honey, and quite crisp, considered amazingly crisp! It can be eaten as a snack added to salads or cooked. A favorite among many of us! And it's BACK!!

Originating in the U.S. in the early 1990's as a cross between a Macoun and HoneyGold.

Fancy Yellow Squash will be in and you won't believe how fresh! They are just picked and incredibly tender and delicious. Fancy squash are smaller and more tender than the regular yellow squash. More than one or two will fit on a plate nicely. They can be used whole or cut in half (lengthwise or in circles) or slices. Great for grilling, sautéing or even using raw in salads or juicing. How about a Yellow Squash Dessert? Try the traditional southern favorite, a Yellow Squash Casserole.

Green Beans can be snipped at one end and de-stringed though most beans are bred not to have the strings these days. Keep them whole or cut them into bit size pieces. Then you can par boil them by dropping them into rapidly boiling salted water for 2-5 minutes. Then sauté them or use them room temperature in a salad or cook them in a casserole.

Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They can either be used peeled or with the skin intact. Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth! Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground b eef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course (Eggplant Parmesan or a No-Fry Eggplant Parmesan), appetizer (Baba Ghannouj, Roasted Eggplant Dip, or Poor Man's Caviar). Eggplant has antioxidants with it's purple shade and is part of the nightshade family.

Easy appetizer: Make an easy dip by roasting in a 400 degree oven for 30 minutes or until soft and deflate; then puree with Garlic, Olive Oil, Salt, Pepper, Lemon and Parsley. Maybe add some cumin or other spice.

Acorn Squash is named for it's acorn shape. It is sweet and nutty in flavor and is a source of beta-carotene and vitamin C.

Citrus Maple Baked Squash

Spaghetti Squash got it's name from the long strings of spaghetti that the flesh forms once cooked. You can steam or bake it whole (for about an hour to an hour and a half at 350 F, pierce skin first if you can). Instead of baking it, you can boil it whole and covered until soft. Then cut it in half (lengthwise), scoop out the seeds, and fork out the strands. You can use it like spaghetti and add butter and garlic or tomato sauce. Also called a Calbash or Vegetable Spaghetti. They this healthful Spaghetti Squash Casserole.

Butternut Squash is creamy, sweet, moist, nutty and delicious. Since it has a softer skin, you can peel it raw to chop into pieces for a sauté. I usually cut it in half (scoop out the seeds) and bake it at 375 or 400 F with a little butter, salt, brown sugar (or maple syrup) and cinnamon for about an hour (test at the 40 minute mark) or until tender. Then I broil it a few minutes to caramelize it. You could also roast it cut side down on the sheet pan to caramelize it and get all the water out of it. Scoop and serve it, mash it, or puree it with brown sugar or maple syrup, a scrape of fresh nutmeg, a shake or two of cinnamon, a splash of vanilla and a little butter - maybe add some orange juice and/or orange zest too! It's a wonderful side dish that even kids enjoy! This complex carbohydrate is a source of vitamin C, magnesium, manganese, potassium and has a good amount of beta-carotene. Try this Butternut Squash gravy over pasta, this Butternut Squash Puree, Pumpkin Seed Butternut Squash Soup, Butternut Squash Soup, Butternut Squash Soufflé, Risotto with Butternut Squash, Gorgonzola and Toasted Pecans, Butternut Squash and Ginger Puree, or Butternut Squash and Sage.

Red Onions as well as Yellow Onions will be in on Monday! Great size for slicing into salads or use them as the base to any dish with some olive oil or coconut oil and maybe some crushed or minced garlic. Red Onions have more antioxidants than the Yellow or White Onion as they contain the same ones that make blueberries purple so get more bang for your nutritional buck and use Red Onions!

ITALIAN or FLAT PARSLEY is decorative on dishes and is much more flavorful than it's curly cousin. Chop it and add it to salads, soups, stews, stuffing, sauces, just about anything. I love parsley with tomatoes, salt, pepper and olive oil. It adds a nice fresh flavor to any savory dish, cooked or fresh. Try the Salmon Confetti Salad!

DILL is the flavor of grandma's chicken soup (added toward the end of the cooking process) and is wonderful with salmon, Tzatziki, cucumber salads, warm carrots, or a sauce. Commonly used in marinades and pickling, and is the taste of home.

CILANTRO leaves taste quite different from coriander which are the seeds. A staple in Mexican, Caribbean, Thai, and Asian (called Chinese Parsley) cooking, Cilantro adds an ethnic flavor to dishes. It looks like parsley and can be used the same way you use Parsley, but it has a unique flavor. Wonderful in curries, chutneys, stews, sauces and soups.

Make a green sauce (salsa verde) with cilantro, olive oil, freshly squeezed lemon or lime juice, salt, pepper, a jalapeno or other hot pepper, and ground almonds. This is a nice flavorful topping to any dish. We like it on Arroz Con Pollo. Try a Cilantro dip that would also make a nice spread or this wonderful Cilantro & Red Pepper Swirl Soup, or this Carrot Orange Cilantro Soup or Roasted Salmon with Lentils and Lemon-Cilantro Dressing. Like Parsley, this can be j uiced and is good for your body.

Fresh Celery arriving on Monday! Gorgeous, deep green, Celery is one of the foods that you'll notice the biggest difference between organic and conventionally. The color and taste are dramatically different, organic actually has some of each! And remember celery is one of the foods we MUST eat organic since it is one with the highest level of pesticides. Use it as a base with onions, garlic and carrots for soups, pilafs, one-meal-dishes, just about everything!

Get your celery now for making soups. Use it with garlic, onions and carrots or maybe even peppers as a base for most other dishes from vegetarian to meat to fish to chicken. Fill it with cream cheese and add some Just Blueberries or Raisins for an after school snack of ants crawling up the log.

Watercress - pretty and flavorful addition to your salad with a peppery bite. Can also be used in soups, sauces, salad, salad, and salad, pastas, frittata, or stir fries. Aside from the ever famous watercress sandwiches, try one of these recipes or these recipes. Store it with the stems in water in the fridge and keep it loosely in it's plastic wrapper. This is a cruciferous vegetable. Watercress is a source of calcium and has many mysterious uses.

Lettuce - we'll have Red Leaf and Butter Lettuce for your salads, sandwiches, and wraps. You can even cook with them by wrapping a piece of chicken or fish and steaming it in the leaves. Greens, including lettuce, are quite nutritious! After washing, use the salad spinner to get dry so that the dressing clings better or before storing.

Arugula - also spelled Arrugula, makes a delicious salad and is also fun in a pesto added to a pasta. This is a tender green with a little bit of a bite. Also known as Rocket Salad because of it's bite, but don't let that scare you. Eat it raw or cook it. Delicious! Try a Beet and Arugula Salad. Or get some Pears and try this Arugula, Pear and Blue Cheese salad. Pair it with Strawberries or Red Peppers in a salad. Make an Arugula sauce much like creamed Spinach. This is a cruciferous vegetable.

Spinach - another popular green. Can be eaten as a salad or cooked, but doesn't need much time cooking. Add to soups, sauté, steam or cook with other vegetables.

Brown Turkey Figs have copper brown skin with red undertones and an inviting white-pink inside with few seeds. They are REALLY BIG and are a a sweet popular variety.

Kale - Green and Red - used a lot as a garnish, can be added to salads or steamed, blanched, braised and sautéed, stir fried, or added to soups. Make creamed kale like creamed spinach but you'll need to blanch it first. Or sauté with Red Peppers and Spinach in a warm salad. If the stems are too tough, remove. Many serve this mixed with sautéed bacon and onions, or mix it with potatoes. There is a Portuguese soup with sausage, Kale and Potatoes called Caldo Verde. Here is another version of this soup. Very nutritious. This is a cruciferous vegetable and is part of the cabbage family.

Chard - Chard is pretty mild and has a sweetness to it. The leaves remind me of Spinach. The stalks are crunchier and can be replace celery in some recipes. I prefer the flavor lightly cooked to raw, personally, but I do like juicing Chard - it makes pretty pink and then green juice. If you are scared to try greens or don't know where to start, I think Chard is the best place. Add it to a stew or make a veggie soup. See our site for more ideas. You can juice it, but, like Spinach, Chard contains oxalic acid which binds with calcium and diminishes the absorption of calcium in our bodies. Cooking actually allows the body to absorb more of the nutritional goodness over eating it raw.

Broccoli - the most popular "Green". Make a delicious Broccoli Cheese soup by sautéing onions and garlic. I like adding a little heat with hot pepper flakes. Then adding the entire Broccoli, cut up, with a potato or two. Add stock and simmer. Puree with handheld blender and add milk to desired consistency. Add salt, and pepper and white cheddar cheese. This is a cruciferous vegetable and is part of the cabbage family.

Cauliflower - it's part of the cabbage family and therefore can be considered a green! This is a cruciferous vegetable.

Cucumbers are great in salads from the bigger chunks in the American and Japanese salads, to a small dice for an Israeli salad and in Tabouleh. They are lovely pickled and make a nice side or topping with some onions vinegar and sugar (and Dill!). I understand you can also cook cucumbers, though I never have. You can use them to enhance a sauce like Tzatziki or for a relish and they can be juiced.

The Chioggia Beet is an Italian Heirloom beet with white and purple to pink to red rings of alternating color. They have a a sweet peppery flavor and are smooth and mild tasting. They are beautiful in a salad. Try roasting them and then using them in a salad with Feta. They say they won't bleed if you roast or bake it whole. Then slice it crosswise to show off the rings of color. Or try this Roasted Beet Salad with Candy Cane or Baby Beets. Use them raw for best color contrast.

Lemons are back finally! Lemons are so versatile if you only think of using them on fish (and if you are using them on the Wild Pacific Salmon we offer, shame - shame, for that fish is delicious on it's own!) then you are missing the whole gastronomic world lemons offer. Use the zest in pancake batter, sauces, cakes, smoothies, anywhere you want a fresh clean flavor. Use the juice for lemonade, vinaigrettes, sauces, and to lighten up the flavor of foods. Squeeze it over a salad and then add the best olive oil and salt and you are set! Lemons add color and a subtle background; they enhance so many foods so enjoy the zest and the juice!

Broccoli Sprouts may even be more nutritious than Broccoli, which is highly nutritious and is known to decrease many kinds of cancer. Broccoli Sprouts are great at cutting high blood pressure, cardiovascular disease and stroke. Sprouts are high in glucoraphanin which works to boost the powerful antioxidant defense system in our bodies. The latest study showed that broccoli sprouts strengthen the immune system, strengthen the antioxidant system, and decrease inflammation and blood pressure. They improve our cardiovascular health. They have a nice bite to them which is great in sandwiches or salads, but I personally don't like them juiced, and you know you're doing something SOOOO good for you!

Crunchy Mixed Sprouts are great as a snack right out of the box or add them to salads. A mix of lentils, mung beans, adzuki beans, green lentils, red lentils, and green peas, this is colorful, delicious and nutritious.

Creminis, Shitakes, and Portabella Mushrooms add flavor to a sauté. Portabellas are great grilled and used in sandwiches alone or with grilled peppers and maybe some cheese. Or they can be cut up and added to rice or other dishes. Creminis are actually just baby Portabellas and can replace white mushrooms in any dish.

GINGER is a staple in Asian cooking and has a very strong to spicy taste even though it can be used to flavor desserts (gingerbread). Ginger can soothe the digestive system, ease motion sickness, and improve circulation. It freezes very well so if you buy a hand and don't use it all, peel it (just pull off the skin gently with a spoon) and put it in a freezer bag. No need to defrost, simply grate it or chop it frozen and use. Don't forget the Bok Choy, Mushrooms, Scallions, Eggplant, and soy sauce to may a fantastic Asian meal like Eggplant Szechwan.

Scallions or Green Onions can be added to any dish you would normally use onions but the nicest thing about scallions, is they add a great flavor to fresh uncooked dishes. Cut on a diagonal for a fancy flair! You can use them as decorations on the plate too! Use the green and white parts. Try them in salads or mix them with canned salmon, celery, red bell peppers, lemon juice and chopped fresh parsley! Gourmet in minutes! Don't forget the Ginger, Mushrooms, Bok Choy and soy sauce to may an Asian meal!

Among other things, we'll also have fresh in on Monday Baby Peeled Carrots, Bagged Salads, Yellow Squash, Tomatoes, Strawberries, Pears, Oranges, Grapes, Pears, and Kiwi. And we'll be getting fresh dairy including cheeses, milk, and yogurt. Other items you may want to try:

instant bliss beauty bar
be bad to look good!

There has never been a more delicious way to look beautiful! Spoil yourself with the luxury of dark chocolate that is actually good for your body and skin. Instant Bliss Beauty bars and drinks are a delicious way to protect yourself from the effects of aging, and give yourself soft, smooth, luxurious looking skin.

Organic Dark Chocolate Mask

All and Sensitive Skin Types.

Dark and creamy, one of the most irresistible delicacies on earth, cocoa is about to revolutionize your skin. Our Organic Dark Chocolate Mask treatment is naturally pure and rich in iron, magnesium, vitamins and antioxidants. These tantalizing ingredients sweeten your soul, as they nourish and cleanse your skin while leaving it softer and smoother then ever. 70% Organic, excluding water.

Organic Just Strawberries
Everyone's favorite berry—with crunch! Great taste plus they're Organic! Nothing beats the taste of sweet strawberries. Strawberries are packed with great nutrition as well. Add to cereal, sauces, baked goods, smoothies, mix with other Just Fruit or snack on them alone.

Tahini, most often made from roasted sesame seeds, ours is made from raw sesame seeds which have been mechanically hulled. Fine on bread, rolls, and bagels. Put a tablespoon in a blender, add water, a dash of honey and lemon juice and you have a delightful salad dressing. Mix tahini with our Living Vermont Honey you have the makings of halavah, a Middle Eastern delight! Kosher certified.

Or try one of the other Living Tree Nut Butters!

Add Tahini it to chickpeas in the food processor with really good olive oil (see next item), fresh squeezed lemon juice, and garlic to make chumus. (I like including parsley too!)

Rejuvinative Nut Butters
This Fresh, Raw, Low-Temperature Ground, Organic, Nut Butter is freshly ground two or three times (from sproutable and/or fresh almonds) to keep the temperature low and retain life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This sweet and delicious raw, organic, almond butter is available in the refrigerated section of your local natural foods store.

THIS IS INCREDIBLY DELICIOUS!!

And try their Raw Cultured Vegetables like the Mild Green Salsa - Delicious and SO good for you!

The Buddha Bar is nutritionally complete with 100% of all the B-complex Vitamins for sustained energy, 500 mg of Vitamin C for heart health, Calcium for strong bones, Zinc, the intelligence mineral, and a Mineral Core of chelated minerals to maximize absorption and offer metabolic support, CoQ10 for cellular metabolism, folic acid for a healthy heart and body, a strong antioxidant value, and it is high in Fiber for lower cholesterol! With a net carb ratio of 2:1:1, this bar is completely balanced for sustained energy. Formulated by a Doctor to include the vitamins and minerals we need every day. With a low glycemic index, the Buddha Bar offers sustained energy without the peaks and lows of other bars. Each bar will provide you with the energy and nutrients you need during your busy day.

First Prize Gold Medal Award Winner - Olio Beato won first prize in the "Virgin Olive Oils" category in the International Extra Virgin Olive Oils Quality Contest, awarded by Patrimonio Comunal Olivarero.

First Cold Pressed Extra Virgin Olive Oil, without chemicals, naturally filtered with less than 0.35% acidity. Many olive oils are not really Extra Virgin and some are surprisingly not even 100% olive oil!

Kosher, Organic, Extra Virgin, Fist Pressed, Cold Pressed and a Taste Award Winner!

Lakewood Organic juices offer ingredients that are easy to read and understand. There are no chemicals, preservatives or artificial ingredients. The result: delicious, premium quality juices. Lakewood Fresh Pressed Organic Juices:

100% ORGANIC
Fresh Pressed from 100% Fresh Fruit
Not from Concentrate
No Preservatives
No Additives
No Fillers
No Added Sweeteners (no sugar added)
No Artificial Sweeteners
No Artificial Colors or Flavors
Pasteurized and Vacuum Sealed

Barat is a firm cheese made in small wheels that creates a nutty taste. Made from grass-fed cow’s milk and using vegetarian rennet, this cheese is drier and cheddar-like in texture. Sprout Creek Farm is a 200 acre working farm in Dutchess County, New York. They make their cheese from the rich and creamy milk of their herd of grass-fed Jersey, Guernsey, Milking Shorthorn and Brown Swiss cows, free from artificial hormones and antibiotics. Their artisanal cheeses are made in the age-old tradition of European farmstead cheese using a method that merely enhances the innate qualities of the milk. One of our favorites is Barat. Sharp and firm, Barat is excellent with white wines, light ales, mead and cider.

ALASKAN WILD RED Canned Salmon - If you haven't yet tried Vital Choice canned sockeye salmon you're in for a treat. Certified Kosher. The rich color of the meat and oil is unlike any you're likely to have had before and why our customers are constantly telling us, "I didn't know canned salmon could taste so good!" You can get this boneless & skinless or no salt. Try this salmon soufflé for brunch or even a light dinner! Make Confetti Salmon Salad by mixing it with finely chopped celery, red onions or scallions, red peppers, fresh squeezed lemon juice and fresh parsley. This is the easiest of lunches with a pop-top and travel convenience! You will lick the bowl! DELICIOUS!

Coconut Oil is the most stable to cook with so use it for baking in place of butter, sautés, or even for the occasional frying. Coconut is rich in Lauric Acid which is a proven antiviral and antibacterial agent. (Lauric Acid is in breast milk!) Tropical Traditions Virgin Coconut Oil is:

Organic
Unrefined
Made with only fresh, not dried coconuts (a/k/a copra)
Pure and does not contain any additives or chemicals
Not Hydrogenated
Not GMO
Made with low level heating to preserve nutrient value
Supporting local farmers in the Philippines (great soil there too!)
In a convenient Quart size Glass container (glass is better for fatty foods as plastics may leach chemicals, particularly for storing fat)

Organic Apple Syrup is a sweet syrup with a Granny Smith tartness. Each bottle contains extract taken from over 30 pounds of freshly picked New Zealand organic orchard apples! It can be used in baking, on waffles or pancakes, poured over ice cream or recipe that calls for an apple flavor.

Certified Organic Real Fruit Chews for Energy & Endurance with A Natural Source of Electrolytes.

Looking for a delicious organic alternative to the fruit chews and jellies on the market for kids today?
Want a quick delicious pick me up in the middle of the day?
Need an easy to carry energy-packed snack for the road or play?

SHARKIES is your answer! Delicious flavors! Organic! Kids love them and so do adults! Really delicious!!

Nocella Organic Chocolate Hazelnut Honey Spread is organic answer to that commercial chocolate hazelnut spread. Pure, simple and delicious, it contains only organic cocoa, organic hazelnuts and organic honey. The chocolate-hazelnut combination is a traditional European flavor, used in baking, candies and liqueurs. Try it on ice cream, or the way the Italians like it, on bread. A unique ingredient for home-made ice cream; add a jar to the basic ice cream recipe that comes with your model of ice cream maker.

Dolce Nocciola-Organic Honey Hazelnut Cream - Master apiarist Giuseppe Follino blends his organic Tuscan millefiori (mixed flowers) honey with organic Sicilian hazelnuts to create a creamy, rich dessert topping. Giuseppe believes in the health benefits of raw honey, and never allows the honey to be warmer than the inside of a beehive. Dolce Nocciola is pure and simple, containing only hazelnuts and honey, avoiding the use of milk powder, oils, emulsifiers or stabilizers.

Fragolaceto Strawberry Preserve in Organic Balsamic Vinegar of Modena is amazing! Strawberries and balsamic vinegar is a traditional Italian treat. Use it on ice cream, hard cheese, meats, sandwiches, or shellfish. The Bisini-Gambetti grandchildren eat it straight from the jar! Made from fresh selected strawberries, cane sugar, and organic balsamic vinegar. No preservatives or pectin.

Poggio all'Olmo Organic Organic Toasted Hazelnuts in Honey is the combination of lightly toasted organic Piemontese hazelnuts (considered by some the finest in the world) and organic Acacia honey from Tuscany. This is truly a marriage made in heaven. Acacia honey remains clear in its raw state, and allows the nuts to show in their full glory. Great on ice cream, as a topping for fruit tarts, drizzle over plain cakes or toast, serve it on top of berries on top of some mascarpone cheese or take a spoonful out of the jar for a tasty dessert! YUM!

EO liquid HandSoap is naturally skin-cleansing and moisturizing. They combine pure essential oils with a purified water infusion of Tea Tree (known for its natural skin-cleansing qualities), Lavender and Chamomile to create this gentle, nourishing HandSoap. It is safe for everyday use by the whole family. EO HandSoap is made with a unique combination of pure essential oils and nourishing botanical extracts. As with all EO products, their HandSoaps contain no irritating sodium lauryl/laureth sulfates and are made without artificial color or synthetic fragrance.

Naturally Anti-Bacterial
Plant nutrients formulated to gently cleanse and moisturize hands.
Pure genuine and authentic essential oils
No irritating sodium lauryl/laureth sulfates
No artificial color or synthetic fragrance
Cruelty Free

Grassfed Beef is in stock! We have select cuts of grass-fed beef from U.S. Wellness Meats that can now be ordered as well as ground beef in one pound packages. We'll get pictures online soon with more information on the cuts. We can testify that they are lean, easy to prepare, and delicious. Plus, they are chock full of CLA!

And we have a nice selection of produce, fish, chicken, dairy, rice, pasta, canned goods, and more to come so stay tuned and please let us know what else we can carry to make your life easier! We will soon be carrying some kid snacks and more lunchbox foods too. See you early next week -

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