We now have a new website! Please visit us at

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, April 9, 2011

4/11/11 Pick Up

4-5 Gala Apples
2 Abate Fetel Pears
1-2 Grapefruit
2-3 Valencia Oranges
2-3 Nectarines
1 Head Red Leaf Lettuce
5oz Spinach
2 Tomatoes
1lb Baby Carrots
Green Beans
2-4 Sweet Potatoes


Saturday, April 2, 2011

4/4/11 Pick Up

4 Red Delicious Apples
2-4 Kiwi
3 Valencia Oranges
2 Nectarine
Green Butter Lettuce
Green Onion
Yellow Squash
Broccoli Florets


Saturday, March 26, 2011

3/28 Pick Up

4-5 Red Delicious Apples
1 pt Strawberries
3-4 Bartlett Pears
Valencia Oranges
Black Plums
Green Leaf Lettuce
2 Tomatoes
2-3 Yellow Onions
1-2 Cucumbers
Cremini Mushrooms
3-4 Russet Potatoes
1 pt Sweet Peppers


Saturday, March 19, 2011


Here's the goodies!

4-5 Red Delicious Apples
1pt Strawberry
2-3 Kiwi
1 bunch Bananas
Tommy Atkins Mango (we received a credit on last weeks mango)
Green Leaf Lettuce
5oz Spinach
Sweet Potatoes
Green Onion
Fresh Rosemary
Broccoli Slaw


Sunday, March 13, 2011

3/14/11 Pick Up

Red Leaf Lettuce
Green Kale
7oz Snap Peas
1lb Baby Carrots
10oz Broccoli Slaw
Yellow Onions
4-5 Red Delicious Apples
Kent Mango
6oz Blueberries
3 Valencia Oranges
3 Bartlet Pears

Friday, March 4, 2011

3/7/11 Pick Up

4-5 Fuji Apples
1 Kent Mango
2 Valencia Oranges
2-3 Peaches
1pt Strawberries
Green Leaf Lettuce
2-4 Roma Tomatoes
Cremini Mushrooms
1-2 Eggplant
Fresh Basil
4-5 Red Potatoes
2-3 Yellow Squash

Enjoy and check out the tips and recipes below!

Storing Fresh Basil

The key to keeping basil fresh and fragrant for days (and even weeks) after purchase or harvest is to not store it in the refrigerator. Basil leaves quickly turn black and slimy and lose their signature spicy sweet flavor when refrigerated. A better way to store them is in a jar of water on your kitchen counter top.
Difficulty: Easy
Things You'll Need:

* Short, stout jar or vase

1. Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water.
2. Try to harvest longer stems if you pull it from a garden (rather than pinching off a few leaves). Bring the basil indoors and immediately stick the stems into the jar of water, making sure to add more water to the jar if the end of each stem is not submerged.
3. Remove the basil from its packaging if you purchase fresh basil from the grocery store. Trim the ends of the basil's stems and place them into the jar of water (this increases the basil's ability to take up water).
4.Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks. In fact, if you leave the stems in water, they will eventually root and you can replant them in a pot or out in the garden.

Read more: How to Store Fresh Basil | eHow.com http://www.ehow.com/how_4482024_store-fresh-basil.html#ixzz1Fe045Uv8

Grilled Eggplant

The last step in this recipe says to chill the eggplant. According to other recipes I've read, that's not necessary. (This will be our first time eating eggplant.)
Printed from COOKS.COM


2 minced garlic cloves
2 tbsp. minced fresh parsley
2 med. eggplants
2 tsp. salt
1/4 c. chopped fresh basil
3/4 c. olive oil

Combine all ingredients for the basting sauce and let stand for one hour.

While the oil is standing, slice the eggplant crosswise into 1/2 inch slices. Arrange the slices in one layer on a large rack set over a tray and sprinkle them with half the salt. Turn the slices, sprinkle with remaining salt and let drain, turning them once for one hour.

Pat the slices thoroughly dry with paper towels. Brush one side of each slice with the basting sauce and grill the slices, oiled side down on an oiled rack set 3 to 4 inches above glowing coals. Grill for about 3 minutes per side. Brush with more oil and turn them. Grill for about 3 to 4 minutes more or until they are browned and tender.

Transfer grilled slices to a platter. Drizzle with a small amount of any remaining oil. Sprinkle with ground pepper to taste.

Chill the eggplant, covered, for at least 4 hours or overnight. Serve them cold or at room temperature as a salad or appetizer with sliced French bread.

Eggplant Parmesan II

Prep Time: 25 Minutes
Cook Time: 35 Minutes

Ready In: 1 Hour
Servings: 4
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
1-1/3 eggplant, peeled and thinly sliced
7/8 eggs, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided

1/2 (16 ounce) package mozzarella cheese,
shredded and divided
3 tablespoons and 1-3/4 teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (9).
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/5/2009

Saturday, February 12, 2011

Kickin' Collard Greens


* 1 tablespoon olive oil
* 3 slices bacon
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 3 cups chicken broth
* 1 pinch red pepper flakes
* 1 pound fresh collard greens, cut into 2-inch pieces


1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.



Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties, such as diindolylmethane and sulforaphane.[citation needed] Roughly a quarter pound (approx. 100 g) of cooked collards contains 46 calories.


* 6 ounces salt pork
* 8 cups water
* salt to taste
* 2 bunches collard greens
* 1/2 cup cider vinegar
* 4 teaspoons white sugar


1. Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
2. Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
3. Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.

Saturday, January 29, 2011

Bok Choy Tips

Look for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week.

You'll often find recipes calling for bok choy to be stir-fried with a bit of garlic or perhaps ginger. Oyster sauce and bok choy make an excellent combination; soy sauce is another good choice. If desired, add a bit of cornstarch to the sauce to thicken. Alternately, drizzle a bit of sesame oil over the cooked bok choy before serving. For that matter, you can forego cooking bok choy altogether - the raw stalks make a great mid-afternoon snack. Just remember that there's no need to limit your enjoyment of bok choy to those times when you are preparing Chinese food. With its sweet flavor and crisp texture, bok choy works well with a variety of foods. Feel free to experiment and use it as a substitute for cabbage in other dishes. I recently stumbled across an interesting variation on cabbage rolls using bok choy leaves and Asian seasonings. Or how about corned beef and bok choy? The possibilities are endless!

Cooking Times for Bok Choy

* Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.
* Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves
* Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be just wilted and bright green.

Bok Choy in Garlic Sauce


* 1 pound bok choy
* 1 tablespoon vegetable oil
* 1 tablespoon sesame oil
* 1/4 cup water
* 1 teaspoon grated fresh ginger root
* 2 cloves garlic, minced
* 1 tablespoon oyster sauce
* 1 tablespoon light soy sauce
* 1 tablespoon brown sugar
* 1/8 teaspoon crushed red pepper flakes (optional)


1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Friday, January 21, 2011

Great Video on Artichokes for Allrecipes.com


Grilled Artichokes

6 artichokes
olive oil or vegan butter spread
3 lemons
sprig of thyme (optional)
sea salt or kosher salt
black pepper or peppercorns to grind
balsamic vinegar
Prepare marinade and set aside:
1/2 cup olive oil
4-6 garlic cloves pressed with back of knife
1 tablespoon balsamic vinegar or fresh
lemon juice (save the lemon itself)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper


Cut off spiny tips of artichokes with scissors and cut off the very tops with a knife. Cut off stems.

Gently separate leaves like a flower.

Cut in half lengthwise and remove the hairy part with a grapefruit spoon (leaving the meat intact).

Use the lemons to rub over the tips of the leaves where they were trimmed and put a little lemon juice on the meat.

Preheat your grill.

Fill a big pot with a few inches of water. Add a tablespoon of olive oil, some crushed garlic, the leftover lemon wedges, and sprig of thyme. Place artichokes in water with stem side down. Use some of the marinade, drizzling in between the leaves. Bring to a boil and boil for about 15 minutes until the outer leaves remove fairly easily (as if you were going to eat them at this point).

Remove from water, drain in colander and allow to dry for a little while.

Brush artichokes on outside with ½ of remaining marinade and place on the grill outside down for 3-5 minutes on medium high heat. Baste insides with remaining marinade and flip over for 3-5 minutes. Table seasonings include lemon juice and sea salt.

Alternatively, after the artichokes have drained they can be marinated overnight in the fridge to grill the next day (saves a lot of time at a party!) After grilling, artichokes can be refrigerated and reheated on the grill or in the microwave.

Serves: 3-6

Preparation time: 1/2 hour-45 mins

Storing Mushrooms

Things You'll Need

* Paper towels
Paper bag
Mushroom brush (optional)

Step One
Be sure the mushrooms are fresh. Choose mushrooms that are firm and free of any decay. Look at the gills under the mushroom tops. Gills that are closed tightly indicate a young mushroom that has a delicate taste and will last longer. There's nothing wrong with gills that are more open; it simply shows that the mushroom is older. It will have a richer taste but won't stay fresh for long.
Step Two
Remove any plastic wrap covering the mushrooms. Mushrooms need ventilation. Plastic bags and plastic storage containers will lead to quick decay. A plain brown paper bag is a great choice for storing mushrooms. You can also simply cover the original container with a paper towel as a replacement for the plastic wrap.
Step Three
Do not wash the mushrooms before storing. It's important to keep them dry. However, you can gently brush the dirt off with your fingers or a mushroom brush. Later, when you start to prepare them for a meal, lightly rinse the mushrooms and dry them right away with paper towels.
Step Four
Refrigerate the mushrooms. Keep the mushrooms in the least humid part of the refrigerator.
Step Five
Be aware of storage times for different mushroom varieties. Agaric mushrooms, often called white mushrooms, have button caps and a white or light brown color. Agaric mushrooms will stay fresh for up to one week. Cremini mushrooms are also called Italian brown mushrooms. Their earthy flavor works well with many dishes and they can stay fresh for a maximum of one week. Shiitake mushrooms are best known for their use in Asian cooking. Their color varies from tan to dark brown. Fresh Shiitake mushrooms can be stored for approximately two weeks. Portobello mushrooms are related to Agaric mushrooms, but they're much larger and have a meaty flavor. They can be stored for up to ten days.
Overall Tips & Warnings

* Do not freeze fresh uncooked mushrooms. First saute the mushrooms in oil or butter, let them cool and then put them in a freezer bag. One month is the maximum freezer storage time for these mushrooms.

Stuffed Mushrooms

24 lg. mushroom caps, cleaned
1/3 c. butter, melted
1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat
3 tbsp. mayonnaise
2 tbsp. minced green onions
1 tbsp. horseradish
1/4 c. dry bread crumbs
1 tbsp. minced parsley
1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.

In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.

Chinese Cabbage Salad

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

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.

Saturday, January 8, 2011

1/10/11 Pick Up

5-6 Gala Apples
1 Bunch Bananas
1-2 Pomegranate
1lb Lemons
Green Leaf Lettuce
3-5 Roma Tomatoes
2-3 Yellow Onions
4-6 Russet Potatoes
1 Green Pepper
2 Avocados
Fresh Cilantro

Everything you need for great guacamole!

Saturday, January 1, 2011

Jan 3rd Pick Up

Red Delicious Apples
Florida Navel Oranges
Green Butter Leaf Lettuce
Roma Tomato
Green Onion
Yukon Gold Potatoes
Cremini Mushrooms