Posted by & filed under fruit, gdgat, organic, organic produce, tips & tricks.

Hello All and Happy Friday!

We are so excited to use next week’s menu for our Thanksgiving feasts! We tried to include many of the staples you will need for your holiday creations in the bins. There will be cranberries, celery and crimini mushrooms! Almost everything in the menu will be available for extra purchases, as well.

Thanksgiving Tips & Tricks: We wanted to include simple recipes for some of the items in this week’s bins to help prepare with Thursday’s big meal. We found some really great recipes!

For great tips on creating a completely organic meal for your Thanksgiving, click here!

Cranberry sauce


  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice


  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Sweet Potatoes
serves 12


  • 4 cups Garnet yams, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans


  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Homemade Apple Pie
serves 8
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/2 cup shortening, chilled and diced
  • 5 tablespoons ice water
  • 6 Gala apples – peeled, cored and cut into 1/4 inch slices
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum
  • 2 tablespoons milk
  • 1 tablespoon white sugar


  1. Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the “pulse” button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
  3. Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
  4. To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
  5. Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
  6. Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
  7. Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
  8. Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
  9. Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
  10. Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a “rose” style configuration, starting along outer edges and moving towards center.
  11. Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
  12. Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

Do you have special Thanksgiving recipes you’d like to share? We’d love to hear them! Post your recipes on our Facebook page to share with fellow foodies!

Posted by & filed under fruit, gdgat, organic, organic produce, produce report.

Hello All and Happy Delivery Day!

The produce looked great today! There are no major problems to report, just great photos of some delicious organic goodies. The apples are sweet, crisp, beautifully red, and just awesome!

We were also extremely pleased with the eggplant and bok choy this morning. They look really good! As I talked about in Fridayโ€™s blog post, both eggplant and bok choy are so great because they are easy to cook with, versatile for dishes and simply delicious!

We were also excited for the lettuce this morning. They were huge! The bananas were just right. Feel free to eat them now, or if you like them really ripe, leave them on the counter for a few days. They should last well through the week.

One change to note, contrary to the menu posted online, we had baby broccoli, or broccolini, instead of regular broccoli this morning. However, the baby broccoli is in fine shape! They are just as delicious and nutritious as broccoli. Broccolini is high in vitamin C but also contains vitamin A, calcium, folate, and iron.

We weren’t too thrilled with the oranges this week. They are good to eat, but we will be looking for better ones in the coming weeks. We sincerely apologize for the inconvenience.

Have any problems with your box this week? Feel Free to contact us directly with any questions, comments or inquiries. We love to talk! ๐Ÿ™‚

Be sure to check out the GGO recipes page for great ways to use your box this week! Do you have your own recipes in mind? Share them on Facebook and weโ€™ll include it on the recipes page! Also, follow GGO on Twitter for the latest headlines from the organic industry and Golden Gate Organics!

Posted by & filed under gdgat, organic produce delivery, tips & tricks, weekly update.

Hello All and Happy Veteran’s Day! I’d like to give an extra special THAAANKS to GGO co-founders Corey and Wayne, veterans of the Coast Guard! Feel free to tell them your thanks on our Facebook page! It would make their day. ๐Ÿ™‚

In organic produce news, this week’s boxes will surely be a treat! I’m really excited in particular about eggplant being back in the boxes! Eggplant is great because it can be cooked in so many different ways. You can eat it alone, chop it, add it to soup, make lasagna with it, what’s better than that?

Eggplant is also great because it’s super nutritious! Eggplant is low in saturated fat, sodium and cholesterol. It is also high in fiber, potassium, manganese, vitamins C and K, and magnesium!

Check out our recipes page for a delicious eggplant parmesan recipe!

We are also super excited to have baby bok choy this week! If you’ve never cooked with bok choy, it could be intimidating the first time. However, you’ll find that this delicious type of cabbage is super simple to cook with and really tasty to eat!

A little history: Bok choy is a relative of cabbage, scientifically named Brassica chinensis.ย It is often associated with Chinese cuisine, and has been grown in China for over six thousand years.ย Today, bok choy is also grown in Europe, Canada, and the U.S, and is available almost year-round โ€“ it is said to be most tasty in the winter months. Yay for us!

Bok choy has crisp, white stalks and dark green leaves, and in Chinese its name means โ€œwhite vegetable.โ€ It is a delicious addition to meals or is great on its own.

Check out our featured recipe of the week to use bok choy in your meals next week!

What are your plans for next week’s box? We would love to hear them! Share your recipes, ideas, tips and tricks on here, Facebook or Twitter! Have aย  pressing comment or question this weekend? Feel free to contact us directly! We love to talk! Have a safe and warm weekend everyone! And don’t forget to thank a veteran!

Posted by & filed under gdgat, organic produce delivery, produce report, tips & tricks.

Hello All and Happy Delivery Day! It sure is a beautiful Autumn day in the Bay Area today! So it is fitting that today’s fall produce is just as good! Since we have no issues to report today, we decided to share some photos of the delicious produce from this morning. I definitely cannot wait to start cooking this week’s box!

What will you be doing with your items this week? We would love to know! Share your recipes and we will make them part of our GGO recipe page! You can post them as a comment on here, on Facebook or on our contact page! As always, check us out on Facebook and Twitter for all things GGO and organic! Have a question? Feel free to contact us directly. We love to talk!

Have a fantastic week and stay warm! ๐Ÿ™‚

Posted by & filed under gdgat, organic produce, organic produce delivery, tips & tricks, Uncategorized.

Hello All and Happy Friday!

This week’s menu is full of treats perfect to warm up the crisp Autumn air. For the first time, we’ll be having Napa Cabbage (a.k.a. Celery Cabbage). It looks a little bit like iceberg lettuce in color and is somewhat rubbery to touch. This leafy looking cabbage is often used in East Asian recipes, but is a great substitute for just about any cabbage dish. Plus, it’s full of nutrients! One cup of raw Napa Cabbage provides half of your day’s vitamins A and C needs, as well as one gram of fiber and one gram of protein. It is also really low in calories, so keep the bowls comin’!

A little history: The name “napa” comes from colloquial and regional Japanese, where nappa refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai, lit “white vegetable”, a cognate of the Chinese name. Napa Cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities. The flavor has been described by some as delicate compared to bok choy or cabbage.

How to use it: Napa Cabbage can be used in many different ways. It is great as slaw or a lettuce substitute in salads. We did a little research and found this great site with different Napa Cabbage recipes, including the GGO featured recipe of the week!

How will you be using your Napa Cabbage next week? We would love to hear! Share your recipes, ideas and tips on our Facebook page! Also, stay up-to-date with all things GGO on Twitter!

Have a great weekend everyone! As always, if you have any questions or need to get in touch with us, the best way to reach us is via e-mail at hello(at) We love to talk ๐Ÿ™‚

Posted by & filed under gdgat, organic produce delivery, produce report, weekly update.

Hello all and Happy Delivery Day!

Hopefully you aren’t too tired from last night’s festivities. If so, munch on some of your GGO items from your box for some natural energy! Speaking of this week’s produce, we had a last minute change that was not reflective of the menu posted online. No worries, the produce was still great and the change wasn’t too bad…

Rather than butternut squash, we received acorn squash. Acorn squash is a little smaller than butternut, but is still great to cook with! We’ve had this item before and we have a great recipe for it!

Everything else looked really good this week! The tomatoes and cabbage are larger than expected! We suggest eating the bananas in the next couple of days as they are just ripe. The kale is awesome! The leaves are huge and crisp. The kiwi are sweet and delicious. This week’s box is definitely a treat.

Do you have any special plans for this week’s box? If so, we’d love to hear about them! Share your tips, tricks, recipes and ideas on our Facebook page! Also, be sure to follow us on Twitter for the latest on all things GGO and organic. As always, feel free to contact us if you have any questions! We love to talk ๐Ÿ™‚

Posted by & filed under gdgat, organic produce delivery, tips & tricks.

Happy Friday Everyone!

You may have noticed that this week lettuce was not included on the menu for the first time in GGO history. We thought we’d take a break and add cabbage as a hearty substitute. The great thing about cabbage is that it makes for a delicious healthy salad, or can be cooked into a sweet and savory side dish. Regardless of how you use it, cabbage is a great choice for any meal!

It is one of the richest when it comes to protective vitamins. It is a good supplier of vitamins A, B, C and E, potassium and fiber. Cabbage has also been found to lower the risk of cancer of the colon.ย  Cabbage kills bacteria and viruses in the lab and boosts the immune system to produce more antibodies. All-in-all, it’s a pretty rockin’ veggie!

In other news: Halloween is days away and we wanted to take this opportunity to share delicious, healthy organic sweet substitutes for candy’s favorite holiday. Some tips and tricks include Vegan Chocolate Peanut Butter Cups, Organic Root Beer Barrels, and Baby Carrots. For a full list of yummy organic Halloween treats, click here.

Also, be sure to enter our Jack-o-lantern contest on Facebook! Share your a photo of your carved pumpkin on our wall and you could win a FREE box of strawberries in this week’s delivery! You have until Monday at noon to upload your photo. The GGO team will pick the winner.

If you have any questions, as always, feel free to contact us! We love to talk! ๐Ÿ™‚ Have a good weekend and a safe and happy Halloween!

Posted by & filed under gdgat, organic produce, organic produce delivery, produce report, tips & tricks, Uncategorized.

Happy Delivery Day Everyone!

The produce looked beautiful and bright this morning! We are so lucky to have pomegranates this week! They came in looking gorgeous and ready to eat. Pomegranates are a great source of vitamins C and B and potassium. For those of you who eat the pomegranates edible seeds, you get a high source of fiber and unsaturated oils. They are perfect for snacking and juicing. Just don’t get its juice on your clothes, it stains!

We suggest eating the bananas within the next couple of days. They are ripe! A good way of extending the shelf life of a banana is by putting the in the fridge. The skin will turn a dark brown relatively fast, but no worries! The bananas will stay ripe, fresh and ready to eat for much longer than being on the counter.

The spaghetti squash came in awesome and big! The persimmons looked fantastic. All around, today’s produce was issue-free! ๐Ÿ™‚

We would love to hear how you’ll be using your produce items this week! Feel free to share your recipes, tips and tricks on our Facebook page! Feel free to contact us with any questions or comments! We love to talk ๐Ÿ™‚

Posted by & filed under delivery, gdgat, organic produce, tips & tricks.

Hello All and Happy Friday!

We are so exited that it is Autumn and we can have squash each week! This week, we will be having spaghetti squash. Spaghetti squash is an oblong, mildly flavored yellow squash whose flesh separates into spaghetti-like strands when you cook it and run a fork through it.

This squash is great because it can be cooked in so many different ways. For example, it is a great substitute for pasta dishes or it can be baked and served as a side dish. Spaghetti squash can be baked, boiled, steamed, or even microwaved (such as in this week’s featured recipe)! Another great perk about spaghetti squash: the seeds can be roasted, similar to pumpkin seeds. Yumm!!

Spaghetti squash is high in nutritional value, too! It has a high water content and is not as dense in vitamins and minerals as other squash, such as acorn or butternut, but does provide 3 percent of the Daily Value for calcium, 5 percent of the DV for Vitamin A, 9 percent of the DV for Vitamin C and 8 percent of the DV for dietary fiber. It is also low in calories and carbohydrates! What a treat!

How will you be using your spaghetti squash? We would love to hear! Share your comments, recipes, stories and photos on our Facebook page!

Posted by & filed under gdgat, organic produce delivery, produce report, tips & tricks, weekly update.

Hello all and Happy Delivery Day!

As always the produce looked great this morning. This week was one of our most varied in produce items. We hope you all enjoy it and would love to hear some feedback!

This week’s boxes are especially awesome because we have fall squash (finally), persimmons and pineapple! YUMMM! The butternut squash are nearly the same size as the pineapple! And we cannot wait to hear how you will be using them. We found some great and healthy recipes perfect for any occasion and palate!

The pineapple are sure to be a treat. If you’ve never cut a fresh pineapple before, it may be a little intimidating. But no worries, we’ve got the How To for you! You’ll need a sharp knife and a peeler. First, you want to cut the top (leaves) and bottom off. Second, keeping it standing upright, hold the top and cut the peel away from the top down. Don’t worry about the little “eyes” leftover; use the peeler to get rid of any unwanted “eyes.” Finally, slice or chop the pineapple to your liking.

Some pineapple insight: Pineapple is high in manganese, a mineral that is critical to development of strong bones and connective tissue. A cup of fresh pineapple will give you nearly 75% of the recommended daily amount. It is particularly helpful to older adults, whose bones tend to become brittle with age.

We are also very excited about persimmons! Be sure to check out our produce spotlight on this ye olde fruit from last Friday’s blog post.

The rest of the produce is also very exciting! The oranges and grapefruit are delicious. The carrots and the rainbow chard are absolutely beautiful! We recommend eating the romaine lettuce within the next couple of days. It wasn’t our best quality, but it is still good to eat and yummy! We have notified the supplier. The bananas are a little green again this week. Like before, we suggest leaving them on the counter for a couple of days or in a brown bag with an apple overnight for speedy ripening.

Feel free to share your tips, recipes, questions and/or concerns on our Facebook page! Have something urgent? Contact us directly via e-mail and we will be sure to get back to you ASAP. We love to talk! ๐Ÿ™‚