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Welcome to The Neighborhood Garden!
We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Friday, April 17, 2009

Spring Veg Soup sent by Jen

  • 1 pint grape tomatoes
  • 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • Salt and pepper
  • Four 1-inch-thick slices crusty bread
  • 1 clove garlic
  • 1 bunch asparagus, sliced on an angle into 1-inch pieces
  • 4 scallions, sliced on an angle into 1-inch pieces
  • 1/4 pound green beans, sliced on an angle into thirds
  • 4 cups baby spinach, coarsely chopped
  • 5 cups chicken or vegetable broth
  • 1 cup frozen peas, thawed
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon peel
  • Grated Parmigiano Reggiano


Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.

Pre-heat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.

In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over mediumhigh heat. Add the asparagus, scallions and green beans; season with salt and pepper. Cook until the scallions are softened, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through, 5-7 minutes. Stir in the mashed tomatoes.

To serve, put 1 toast in each of 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.

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