We now have a new website! Please visit us at
www.jaxorganic.com

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!


Saturday, November 27, 2010

11/29/10 Pick Up

4-6 Jonagold Apples
3-5 Black Plums
1 Bunch Bananas
2-3 Fl Oranges
3-4 Tangerines
2 Cucumber
2 Sweet Onions
4-5 Yukon Gold Potatoes
Red Leaf Lettuce
10 oz Broccoli Slaw
1 Head Broccoli
10 oz White Mushrooms

Enjoy!

Gift Certificates are now available!

Healthier Ingredients-Make the Switch!

Cook up healthier recipes by swapping one ingredient for another. These substitution tips can help.
By Mayo Clinic staff

You stock healthy foods in your pantry, but what do you do with them? And how do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.

The following suggestions can help you lower fat, salt, sugar and calories and increase fiber in your recipes.

If your recipe calls for:
All-purpose (plain) flour-

Try substituting:
Whole-wheat flour for half of the called-for all-purpose flour in baked goods
Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins.

bacon - Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)

Butter, shortening or oil in baked goods- Applesauce or prune puree for half of the called-for butter, shortening or oil
Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening.

Butter, margarine, shortening or oil to prevent sticking - Cooking spray or nonstick pans

Creamed soups - Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents

Dry bread crumbs - Rolled oats or crushed bran cereal

Eggs - Two egg whites or 1/4 cup egg substitute for each whole egg

Enriched pasta - Whole-wheat pasta

Evaporated milk - Evaporated skim milk

Fruit canned in heavy syrup - Fruit canned in its own juices or in water, or fresh fruit

Fruit-flavored yogurt - Plain yogurt with fresh fruit slices

Full-fat cream cheese - Fat-free or low-fat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth

Full-fat sour cream - Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt

Ground beef - Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added to the product)

Iceberg lettuce - Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress

Margarine in baked goods - Trans fat-free butter spreads or shortenings that are specially formulated for baking

Note: If ingredient lists include the term "partially hydrogenated," it may have up to 0.5 grams of trans fat in one serving.
To avoid dense, soggy or flat baked goods, don't substitute diet, whipped or tub-style margarine for regular margarine.

Mayonnaise - Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise

Meat as the main ingredient - Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews

Oil-based marinades - Wine, balsamic vinegar, fruit juice or fat-free broth

Salad dressing - Fat-free or reduced-calorie dressing or flavored vinegars

Seasoning salt, such as garlic salt, celery salt or onion salt - Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onions

Soups, sauces, dressings, crackers, or canned meat, fish or vegetables - Low-sodium or reduced-sodium versions

Soy sauce - Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce

Syrup - Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup

Table salt - Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends

White bread - Whole-wheat bread

White rice - Brown rice, wild rice, bulgur or pearl barley

Whole milk - Reduced-fat or fat-free milk

Fat-Free Gold Fries

Preheat oven to 450 degrees F. Line a jellyroll pan with non-stick foil and spray with olive oil. Scrub potatoes. Parboil potatoes and cut into fries. Dry with paper towels. Whip egg whites to a light froth. Gently fold in seasonings of your choice, such as garlic powder, onion powder, cayenne, etc. Dip fries into seasoned, whipped egg whites, shaking off excess, and spread evenly in one layer on cookie tray. Bake at 450 degrees F. for about 30 minutes until lightly golden, flipping fries halfway through cooking time. Sprinkle lightly with salt, cayenne pepper, or one of the new powdered bouillons. Serve hot.

Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through.

Gold Potato Storage

Since they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 degrees F., and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.

Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.

Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.

It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.

Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.

Chinese Cabbage Salad

Ingredients
3 T Red Wine Vinegar
2 T White Sugar
1/2 t salt
1/4 t ground black pepper
1 (3ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 vegetable oil
1 package broccoli coleslaw mix
1/2 cup chopped green onion
4 ounces toasted slivered almonds
1/4 cup sesame seeds, toasted

Directions
1. In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.

2. In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.

3. Sprinkle with almonds and sesame seeds before serving.