Hello all and Happy Delivery Day!
Today’s produce was delicious and beautiful this morning, but not quite what we’ve been used to. We truly apologize for any let down. As you may know, organic produce can be extremely unpredictable. However, we were very sad when we saw the size of the carrots this morning. They are delicious and perfect to eat, but quite smaller than the usual. We suggest adding them to a salad, dipping them into your favorite dressing, or adding them to soup. They are the perfect bite size. We promise to continue our pledge to find the best possible organic produce in the area.
The bananas were quite green this morning. We suggest letting them ripen on the counter for a couple of days. If you’re looking to expedite the process, leave them in a brown paper bag with an apple. Once they are ripe, place them in the fridge to extend shelf life. Their skin will turn a dark brown, but they will remain delicious inside.
Also, we know it is quite wet outside. Our delivery drivers are stocked with bags for those of you who do not leave out a cooler.
Do you have any tips for keeping your organic produce fresh? As always, we’d love to hear it! Feel free to share all of your tips, recipes and thoughts about organic produce on our Facebook page!
If you have any questions at all, don’t hesitate to contact us and we will get back to you ASAP. We love to talk! 🙂
This week’s menu includes the spicy Jalapeno pepper. The Jalapeno is one of the most commonly grown chiles in Mexico and probably the most common chile pepper in the U.S. When the jalapeno is smoked and dried it is called a “chipotle”.
The name “jalapeno” is derived from “Jalapa” the capitol of Veracruz, Mexico. The chiles average 2″ to 2 1/2″ in length and about 1″ in diameter.
The use of this chile dates back to the Aztecs who were the first known to smoke the chiles. Jalapenos are so thick and fleshy that they can’t be dried to preserve them because they’ll rot before they will dry.
So how are you going to use this spicy addition to your meals? Be sure to see our recipe this week for a Tomato and Apple Salsa. You can also check out five great and innovative ways to use Jalapenos. Share your ideas, tips and recipes for all of this week’s items on our Facebook page!
Have a great weekend! 🙂
Hello all and Happy Delivery Day!
Wayne ponders, "A small pumpkin or a huge onion?"
The produce looked amazing this morning! The sugar pie pumpkins were huge and we cannot wait to use them here at GGO! Pumpkin pie will definitely be in the works. Will you be using your pumpkin for something different? Pasta? A side dish? A Jack-o-lantern? We would love to hear about it! Share your recipes and ideas on our Facebook page!
There is a chance of rain this morning, but no worries, our delivery team is stocked with bags just in case. If you get your box before you leave this morning, be sure to bring it inside.
Be sure to visit our Facebook and Twitter pages for daily updates on GGO and all things organic!
Look at the size of the green chard this morning!
Hello all and Happy Friday! We are so excited for two new items in this week’s menus: kiwi berries and sugar pumpkins!
What is a kiwi berry? A kiwi berry looks like a grape on the outside, a kiwi on the inside and tastes sweet and delicious! Kiwi berries are a small variety of kiwi fruit that have a smooth, edible skin. The fuzz-free exterior makes it easy to pop this berry-like fruit into your mouth as a quick and delicious snack. They are also great in fruit salads!
Kiwi berries should be stored and displayed in dry refrigeration. The berries should not be damp because moisture speeds up the rate of decay. For best flavor, they should be consumed within one week. Kiwi berries are ripe when the berry feels soft to the touch.
Are you wondering how many ways you could use a sugar pumpkin? Think no more. You can use a sugar pumpkin in just about any type of dish. A sugar pumpkin is a little different than a regular pumpkin in that they are smaller and usually better to cook with, adding more flavor and a better texture. Sugar pumpkins are perfect in soups, pies, pastas, salads, side dishes, you name it! Check out our delicious pumpkin pie recipe on the GGO recipes page!
Hello all and Happy Delivery Day!
Today’s boxes looked amazing! It was a very eventful morning. The folks from Richmond Confidential came by to say hello. Their trip will be posted online in the next couple of days. Look out for our announcement!
We are so excited about having edamame and wheat grass this week! We would love to hear your thoughts on our adventurous additions to the menu. As always, if you have any suggestions for the menu, feel free to let us know on our Facebook page.
The bananas are ripe and ready to be eaten! I suggest definitely using them soon. In order to extend the shelf life of bananas, keep them in the fridge. The skin will quickly turn a dark brown, but the inside of your banana will last much longer. You can also freeze your bananas whole for future banana bread or smoothies.
The pluots are also ripe and delicious! Keep them in the fridge and they will last up to 5 days. Put them in the freezer, and they will last up to a year!
- To freeze pluots: (1) Wash and leave whole or cut in halves or quarters and remove pit; (2) In a saucepan, combine 2 3/4 cups sugar and 4 cups water, mix until the solution is clear, and bring to a boil; (3) Cool the syrup and pour over plums; (4) Place plums and syrup in covered airtight containers or heavy-duty freezer bags
Have an awesome week and try to stay cool! Eat your daily amount of fruits and veggies to help stay hydrated 🙂
We have a cool new chat feature we’re testing out and we want your help! Just go to contact page, and look for the button that says “Live Support Online”. We’re not always in the office, but when we are Taylor or Wayne will be online to answer any questions you have.
You can also chat with us through our Facebook page too!
SUPER SALE on Baby Peeled carrots this week, only $2!! A few fun new things for you to try this week: Wheatgrass for $1.50, more Black Mission Figs for $3.25, Edamame beans for $3.50 (8 oz package), Bean Snack Sprouts for $2.50.. and more!
Shout out to Oakland Local, they had an open-house this past week and we were more than happy to donate some delicious fruits for them to snack on.
Eat Real Oakland 2011 It starts today! Don’t forget to check it out, for more information go to their website: EatRealFest.com See you there!
Please leave your boxes & ice packs out for us to pick up on your delivery day! We re-use or re-cycle everything we can, and you can help just by leaving out your packaging from your previous deliveries. Thanks!!
Remember, Garlic can now be purchased in .25lb increments!! We know you have to be cooking non-stop to get through a whole pound of garlic, so we had our web guy make it so you can smaller amounts! Check it out and add Garlic to your order this week.
Recipe of the Week Check out our recipe of the week: Garlic Broccoli.
Let your friends know about Golden Gate Organics, and if they sign up we’ll give you a $10 credit towards your next order. Just our way of saying thanks, and a good way for you to get some free produce.
If you have any questions, you can reply to this email or send us a note on our contact page.
Hope everyone has a fun and safe weekend!!
Taylor, Wayne & Corey
Autumn is here and it’s time to for a little fall cleaning. With the change in seasons, try changing your life a little bit – the organic way. “Going organic” doesn’t just have to mean the type of food you are eating. It can refer to many different areas in your life. By making small changes in your daily routine, you can benefit the world and yourself! Check out these great ways to give your life an organic makeover. If you have any tips of your own, feel free to share on here or on our Facebook page!
- Buying organic mattresses – When you buy a mattress as per the US law it has to be flame retardant, for that purpose it is coated with flame retardant chemicals which we breathe in while asleep. The Organic option is a woolen mattress – Wool is naturally flame retardant and it is stuffed with natural latex to make mattresses. Latex is sustainably manufactured hence wool mattresses would be a better choice for the environment and you.
- Buy organic eco-friendly Cosmetics
- Organic makeup is only part of it; consider its packaging too. Some of the containers are designed to bio-degrade. An e.g. is Cargo’s Plantlove lipstick – A lipstick tube made entirely out of corn – a renewable and abundant resource.
- Organic makeup is good for your skin as there is no harmful substance in there that can cause any side effects as such.
- Buy Organic Diapers.
- Try to avoid plastic containers and cutlery as much as possible. – Anything made with plastic starts as oil and never degrades.
- Never use plastic in microwaves. – FDA says heating plastic releases some chemicals (well within safety margins), but why ingest chemicals which can totally be avoided?
- Use powder detergents – Liquid detergents use water 70-80% of it is water, which is a precious commodity and also requires non-biodegradable packaging to get it to customers.
- Use low-flow fixtures – Low flow fixtures reduce water consumption (Ultra low flow toilets use around 1.6 gallons of water where as standard toilets use up to 6 gallons and more).
- Use drip irrigation to water plants – Drip irrigation helps reduce water consumption by taking away the evaporation associated with sprinklers.
- Composting – As per the EPA about 24% of waste in all landfills is yard debris and food waste. An indoor composter like Naturemill and will provide free manure every 2 weeks.
- Lawn mower – Using a green lawn mower is healthier for the environment and for you. An e.g. is Neuton Power , The Neuton Mower gives you the powerful performance of a gas mower with convenience of battery technology. There is no gas or oil to spill and no engine emissions to pollute the air.
Tips courtesy of Connect Green.
Hello loyal GGO fans and Happy Delivery Day!
As usual, the produce looked great leaving this morning. I am already enjoying the grapes as my morning snack. 🙂
This week, I wanted to shed a little light on the fig. It can be an intimidating and questionable fruit if you’ve never had one before. Much different than a fig newton or a dried fig, a fresh fig has a deliciously sweet and light flavor. Some have likened its flavor to a strawberry and peach hybrid.
Like many other produce items, figs have special caring instructions if you want them to last longer than a day. Figs won’t last long at room temperature, but a mildly cool refrigerator will keep them several days.
You can also freeze your figs! This must be done within the first 12 hours of receiving them. Follow these tips to keep them sweet and delicious while frozen (instructions are for 1 pint):
- Make a medium sweetness syrup of
1 cup sugar
1.5 cups water
- The figs will taste slightly sweeter than desired at this stage to be the proper flavor after freezing. Simply stir the sugar into the water to dissolve. No heating is necessary.
- To the sugar syrup, add a citric/ascorbic mixture bought at the grocery store (for example, “Fruit Fresh”) and follow the directions on the package, generally adding about 1 teaspoon per batch. This is to help preserve color and flavor.
- Wash the figs. remove the stems and any soft spots. Slice the figs about ¼-inch (1/2 cm) thick.
- Pack the sliced figs into polyethylene containers, ziploc bags, or vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch per pint expansion room. More room will be needed for larger containers. Pack the containers to force out as much air as possible since air dries out the figs when they freeze. Be sure to label and date containers.
- Place containers as quickly as possible into the coldest part of your freezer, allowing room around the containers to promote fast freezing. Containers can be packed more economically after they are frozen solid, usually 24 hours.
When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.
As always, enjoy your box of organic produce goodies! Please let us know what creations you come up with! Also, be sure to check us out on Facebook and Twitter.
Autumn is just around the corner and with the change in seasons comes great fall produce. Our menus will soon begin to change, leaving berries and melons in our summer BBQ memories. You will begin to see more delicious turnips, sweet potatoes, apples, and pumpkins in our recipes.
One fall veggie I am excited about has also been in our boxes a couple of times this summer. However, we’ve never showcased it as perfect for soup. As the cold Autumn nights get closer, this healthy and easy recipe is sure to warm up your appetite! Check out the benefits of the cauliflower, followed by the delicious Golden Potato-Cauliflower Soup recipe.
The sweet, slightly nutty flavor of cauliflower is perfect for winter side dishes. It’s wonderful steamed, but it can also be blended to create a mashed potato-like texture or pureed into soup. Health benefits include:
- Compounds that may help to prevent cancer
- Phytonutrients may lower cholesterol
- Excellent source of vitamin C
Harvest season: September–June
Courtesy of Health.com
Golden Potato-Cauliflower Soup
Prep: 15 minutes; Cook: 32 minutes. / Serves 4
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 1 cup cubed French or Italian bread
- 2 teaspoons olive oil
- 1/3 cup finely chopped shallots
- 1/3 cup finely chopped celery
- 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower)
- 3/4 pound sliced peeled sweet potatoes
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 teaspoon lemon juice
- 2 teaspoons chopped chives (optional)
1. Preheat oven to 350°.
2. To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat. Spread bread cubes on a baking sheet. Bake at 350° for 10 minutes or until golden. Cool croutons slightly; set aside.
3. To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice. Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.
Hello all and Happy Delivery Day!
A special thank you goes out to everyone who came to the Webster Street Jam in Alameda this past weekend. We really enjoyed meeting you all! If you entered to win a free box of produce, check your e-mail later this week. The winner will also be announced on our Facebook and Twitter pages.
The produce looked great this morning. Deliveries were en route and finished a little early today so be sure to get your produce in the fridge as soon as possible. Par usual, Tuesday is a great day around the GGO office. Today’s goodies have been keeping us full throughout the day. The heirloom tomatoes were, again, looking gorgeous and ready to eat! If you received oranges this week, make sure you have a napkin handy because they sure are juicy! Also, check out how beautiful the Orchid Watermelon was this morning!
One of my favorite items in today’s box is the fresh oregano. Fresh herbs are always the best choice. If you haven’t cooked with fresh herbs before, it may be hard to know how much exactly you should use. Here are some fantastic tips for cooking with fresh oregano. Enjoy…
Oregano Cooking Tips
• Strip leaves from the stem and discard the stem.
• Oregano can become overpowering and bitter if too much is used on foods with mild flavor. Taste as you go.
• Oregano goes well in just about any tomato dish. It also complements meats and vegetables with dominant flavors such as chili, spaghetti sauce, pizza, zucchini, broccoli, cauliflower, eggplant, and lamb.
• Garlic, onion, thyme, basil, parsley, and olive oil are common complementary seasoning partners.
• 1 Tablespoon fresh oregano = 1 teaspoon dried.
• 1 ounce fresh oregano = 1/2 cup chopped.
• 1 teaspoon dried oregano = 1 teaspoon liquid oregano.
tips courtesy of About.com