Tuesday, February 24, 2009

Final Order for Friday, Feb. 27

Cabbage, FL (Doral gets red beets, FL)
Zucchini (except Doral)
Red Leaf Lettuce, FL
Green Leaf Lettuce, FL
Kale, FL
Peppers, green (FL) and red mix (Doral only red)
Red Onions (Redlands gets Yellow)
Sweet Potatoes
Avocados, FL (Doral gets tomatoes)
Fuji Apples
Navel Oranges, FL
Ruby Grapefruit, FL
bonus item: Lemons, all groups except Doral

Kiwi (Cutler Bay gets Temple Oranges, FL)

Wednesday, February 11, 2009

Final order for Feb. 13th, 2009

Storage tips for this week: Cut fresh ginger into one inch pieces and put into a jar with sherry to store for months or cut and freeze. Wrap celery in aluminum foil to keep fresh and crisp longer, or cut into sticks and store in water in the refrigerator for quick and easy snacking. (Great with our fish dip!) Fresh basil should be used the first week, but can be wrapped with a paper towel then put into a plastic bag to prolong freshness. Mushrooms also store best in paper. Organic cucumbers are not waxed like the store bought ones. To keep fresh longer, store in plastic wrap.

If you are avoiding plastics and aluminum foil for health reasons, try using the green bags which are sold at Bed, Bath and Beyond. I highly recommend them. They will prolong the life of anything you put into it. Just read the package directions for proper use. Although expensive, they are reusable, up to 8 times. Also, Bed, Bath and Beyond has wonderful coupons for 20% off. In spite of the expiration date on them, the store will honor them indefinitely.

We were trying to get the olive oil (a special order item) for this week, and it is not available to us. We do apologize for the inconvenience. We have enough orders to get it, but need to wait for it to become available again. If you still want some, please notify your host.

If there is anything you do not want in your share, please switch it for something from our bonus table. We hope you enjoy the selection.

Cyndi and Martha

Regular/Mixed Veggies





Zucchini Squash

Red Leaf Lettuce (FL)

Green Romaine Lettuce (FL)

Escarole (Coral Gables only)

Celery (except Cutler Bay)

Cremini Mushrooms (except Doral)


Yukon Gold Potatoes


Pink Lady Apples

Orlando Tangelo (FL citrus)

Strawberries (FL)

Surprise bonus items this week for Redlands and Cutler Bay!

Fruit Share



Pineapple oranges (FL citrus)

Anjou Pears

Your host will be happy to receive any clean plastic bag donations and remember to bring your blue bags back. Hosts would appreciate you taking a box when you pick up to help with recycling/clean-up.

If you have already gotten a chance to try out our veggies but haven't made a commitment to join, we ask that you please pay the membership fee of $20 and prepay for your items if you wish to continue. This gives us stability as a group and allows us to use our resources responsibly. Speak to your host if you have any questions about this or send an email to healthyhabitsproduce@gmail.com. We'd also love to hear your stories of how this co-op is helping your family.

We thank you all for "Co-op"erating with us!

Now Available!!!

Special Orders: Please talk to your host if interested.

Certified Organic Eggs from Free Roaming Hens ($3.50 a dozen)

Organic Olive Oil First Cold Pressed from Turkey ($14 for 17 oz) – minimum of 9

Raw Local Honey ($18 a half gallon, $6 for pint jar) - available now at Redlands, Cutler

Bay and Coral Gables – Saw Palmetto

Fish pate – no preservatives – choice of salmon and Mahi-mahi

($10 a pound) – (Available for sale at Redlands, Cutler Bay, Coral Gables) Limitted Supply – Let your host know if you want this so we know how much to send your group.

Please note: this item is handmade so you will notice slight changes each time. We are getting the product that is commercially prepared for the health food stores.

Wednesday, February 4, 2009


1 cup quinoa
4 tablespoons fresh lime juice
1/4 teaspoon salt
1 pinch black pepper
1/4 Scotch Bonnet pepper (to taste), seeded & chopped
2 tablespoons olive oil
1/2 cup finely chopped scallion
1 large tomato, finely chopped
1/2 cup chopped parsley
3/4 cup chopped calamata olives (opt)
1 diced yellow pepper (opt)
3 tablespoons roasted pine nuts
fresh basil

COMBINE:  quinoa with 1 cup cold water in a covered saucepan and 1/2 tsp salt.  Bring to a boil, covered.  Lower heat, adn simmer 15-20 minutes.  Ready when translucent, and tails are formed.  After 10 minutes fluff in a bowl.

COMBINE:  lime juice, salt, black pepper & Scotch Bonnet pepper in a small bowl.  Gradually blend in olive oil.  Set aside.

COMBINE:  cooled quinoa in a large bowl with tomato, scallion, basil and parsley.  Toss gently with lime juice and oil dressing.  correct seasoning with salt and pepper to taste.  Serves 6 to 8.