Off the Vine -Organic Home Produce Delivery

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Welcome! Since July of 2002 Off The Vine has provided the best local organic food & organic products, and our weekly selection of fruits and vegetables are always certified organic!
We support the local harvests of large & small farmers and promote family owned businesses.
All organic...all the time!
Selection for Oct. 31-Nov. 6, 2010
Mixed Vegetable & Fruit Box: Tangerines, Swiss gourmet apples, Naval oranges,
Seckel pears, red butter lettuce, cherry tomatoes, green bell peppers, zucchini, (Jarrahdale Squash -came in way too BIG - had to sub ...with Delicata Squash), (info below) rainbow chard, crimini mushrooms, celery, red potatoes, red cabbage, green bell peppers
All fruit box: Tangerines, Swiss gourmet apples, Naval oranges, Seckel pears, Ambrosia apples, bananas (Items in bold indicate local Southeast Produce!)
Baked Delicata Squash: Ingredients: 1 delicata squash, 1-2 Tbsp. butter, salt and freshly ground black pepper. Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata squash is a nice mild tasting and delicious squash. This info will give you ideas
of how to use it. You can substitute other winter quash in these recipes if you wish.
Delicata will store at room temperature for about 4 weeks.
Squash with Herbs: Ingredients: 2 medium winter squash (about 2 pounds), 3 tablespoons butter, 1/4 cup fresh sage, chopped, 1 tablespoon fresh rosemary, chopped, 1 1/2 cups apple cider or juice, 1 cup water, 2 teaspoons wine or herb vinegar, 1 teaspoon salt, freshly ground pepper to taste
When using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes.
Taste and season with pepper and additional salt if needed. Enjoy!

The Jarrahdale Pumpkin is really a winter squash, Cucurbita maxima; an Australian heirloom variety grown for its unique blue-green skin and its deep orange colored flesh, is perfect for pies. (You can save it for your Thanksgiving pies…) This particular squash is a lovely blue-green color with a good looking stem and a real attraction as a display! BUT, you can put the whole squash in the oven and bake it! It will take about an hour and a half at 350 degrees before it is tender when tested with a knife. Take it out and let it cool. (Put a put a tray under it as it will bubbled some as it cooks.) It is easy to cut in half – like butter. Next, scoop out the seeds and put them into a colander for later. The flesh is deep orange and sweet. (This can’t be a pumpkin; it has too much color and flavor!) You can make a couple of pumpkin pies, cookies etc. and divide the rest into quart size bags and send it on to the freezer.
To cook a Jarrahdale Pumpkin: Place whole squash in oven, poke some hole in the shoulders. Place cookie sheet under to avoid oven cleanup. Bake at 350 degrees for about an hour or so – until it is tender. Cool then cut in half, scoop out seeds then scoop out orange flesh. Freeze any leftovers.
Home-grown squash pie: In food processor add: 2 eggs, ½ -3/4 cup sugar, Blend then add:1 ½ - 2 cup Jarrahdale pumpkin, cooked, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cloves, 1 teaspoon sea salt, 1 ½ cup milk. Blend together and pour into un-baked pie crust. Bake at 400 degrees for 15 minutes, turn down oven to 350 and bake Additional 45min to 1 hour until knife comes out clean.
Easy pie crust: In a pie plate combine:1 cup unbleached flour, ½ cup whole wheat flour, 2 Tablespoons Flax seed (whole or ground slightly), A pinch of sea salt, ½ cup oil, Mix with a fork until well blended then add: ¼ cup milk, Mix well then with hands pat out crust to fit pan. Enjoy!
Off the Vine recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives!

Fresh organic holiday TURKEY!
These are raised in Amish Country in Lancaster, PA. They will arrive FRESH - not frozen! Turkeys will range in size from 12-16 pounds. We can't be specific with the sizes. We will bill according to the turkey you receive. Please let us know if you would like a larger or smaller turkey. The price is $6.00 a pound. These will
bill on Thanksgiving week. Limited supply.
Last day for us to receive your order will be Sunday November 8th. One day pick up or delivery with your produce box is WEDNESDAY November 24th only.
Off the Vine will have all the traditional and favorite vegetables and fruits to accompany your
fresh organic Turkey!

Choose either Home Delivery or a convenient Partner Pick up location in your city. We fill our organic produce boxes every week with
the best quality organic produce and seasonal values.
We love to bring you the fresh local harvest of juicy peaches, crisp apples, tender squash, ripe tomatoes, sweet corn and sugar baby watermelons
from our great Southern states!

No weekly commitment required or upfront deposits.
Weekly selections posted on Saturday mornings for your planning convenience.
No more searching numerous stores for fresh organic products.

I have recommended you to many friends and colleagues and will continue
to do so, to my friends who live in the Southeast. Thank you so much for your
wonderful customer service and fantastic produce. Janice - Atlanta 10-22-09
I just wanted to tell you how much I love your produce delivery.
I love to cook and my husband and I weren't getting enough vegetable variety,
plus the produce wasn't that fresh. Now that I get my veggie box I try new recipes or eat vegetables I wouldn't normally buy! I love this service! Bonnie - Destin 6-2-09
Thanks so much! I know you all are working very hard to provide quality produce and grocery products that are both locally sourced and consistently affordable... and you all do an amazing job of achieving both goals! Thank you so much for the service you provide; I really
don't know if you know how much time and gas you save me from running all over the
panhandle for groceries! Not having to sacrifice quality and our ideals (about organic foods, etc.) and still be able to not have to spend half of every week "foraging" is such a gift... thank you!
Erin Navarre posted 5-26-09
The package is absolutly beautiful and the first apple was probably some of the best fruit
I have ever eaten. Thanks again! mike30-ADes South Walton 11-19-08

Delivery. I have been a member of several veggie co-ops. When they deliver, like this one does, it's great! I recommend it. mcintosh Atlanta 5-19-08
Great Produce. We have been using Off the VIne for awhile now for our pro
duce. The food is always fresh and much tastier than you can get at

BasktballMom Atlanta 8-3-07
Very fresh! Just got my first delivery and so far I am impressed! It's a good variety of fruits
and vegetables, and included some things that I don't often think to get at the
grocery store. I'm sure we'll be eating better as a result. atlantaphile - Atlanta 5-10-07
Great service for the Money! We get a basket of fresh fruits and veggies delivered every
other Wednesday. It's realiable and a real treat. We can't wait to see what's in the basket.
It's a great deal! sweetie2 - Atlanta 2-14-07

Reasons to support organic products.
Reduce The Toxic Load. Keep Chemicals Out of the Air, Water, Soil and our bodies. Buying organic food promotes a less toxic environment for all living things. With only 0.5 percent of crop and pasture land in organic, according to USDA that leaves 99.5 percent of farm acres in the U.S. at risk of exposure to toxious agricultural chemicals.
Reduce if Not Eliminate Off Farm Pollution. Industrial agriculture doesn’t singularly pollute farmland and farm workers; it also wreaks havoc on the environment downstream. Pesticide drift affects non-farm comm
unities with odorless and invisible poisons. Synthetic fertilizer drifting downstream is the main culprit for dead zones in delicate ocean environments, such as the Gulf of Mexico, where its dead zone is now larger than 22,000 square kilometers, an area larger than New Jersey.
Protect Future Generations. Before a mother first nurses her newborn, the toxic risk from pesticides has already begun. Studies show that infants are exposed to hundreds of harmful chemicals in utero. In fact, our nation is now reaping the results of four generations of exposure to agricultural and industrial chemicals, whose safety was deemed on adult tolerance levels, not on children’s. According to the National Academy of Science, “neurologic and behavioral effects may result from low-level exposure to pesticides.” Numerous studies show that p
esticides can adversely affect the nervous system, increase the risk of cancer,
and decrease fertility.
Build Healthy Soil. Mono-cropping and chemical fertilizer dependency has taken a toll with a loss of top soil estimated at a cost of $40 billion per year in the U.S., according to David Pimental of Cornell University. Add to this an equally disturbing loss of micro nutrients and minerals in fruits and vegetables. Feeding the soil with organic matter instead of ammonia and other synthetic fertilizers has proven to increase nutrients in produce, with higher levels of vitamins and minerals found in organic food, according to the 2005 study, “Elevating Antioxidant levels in food through organic farming and food processing,” Organic Center State of Science R

Taste Better and Truer Flavor. Scientists now know what we eaters have known all along: organic food often tastes better. It makes sense that strawberries taste yummier when raised in harmony with nature, but researchers at WashingtonState University just proved this as fact in lab taste trials where the organic berries were consistently judgedas sweeter. Plus, new research verifies that some organic produce is often lower in nitrates and higher in antioxidants than conventional food.
Assist Family Farmers of all Sizes. According to Organic Farming Research Foundation, as of 2006 there are approximately 10,000 certified organic producers in the U.S. compared to 2500 to 3,000 tracked in
1994. Measured against the two million farms estimated in the U.S. today, organic is still tiny. Family farms that are certified organic farms have a double economic benefit: they are profitable and they farm in harmony with their surrounding environment. Whether the farm is a 4-acre orchard or a 4,000-acre wheat farm, organic is a beneficial practice that is genuinely family-friendly.
Avoid Hasty and Poor Science in Your Food. Cloned food, GMOs, and rBGH. Oh my! Interesting how swiftly these food technologies were rushed to market, when organic fought for 13 years to become federal law. Eleven years ago, genetically modified food was not part of our food supply; today an astounding 30 percent of our cropland is planted in GMOs. Organic is the only de facto seal of reassurance against these and other modern, la
b-produced additions to our food supply, and the only food term with built in inspections and federal regulatory teeth.
Eating with a Sense of Place. Whether it is local fruit, grains or artisan cheese, organic can demonstrate a reverence for the land and its people. No matter the zip code, organic has proven to use less energy (on average, about 30 percent less), is beneficial to soil,water and local habitat, and is safer for the people who harvest our food. Eat more seasonably by supporting your local farmers while also supporting a global organic economy year round.

mote Biodiversity. Visit an organic farm and you’ll notice something: a buzz of animal, bird and insect activity. These organic oases are thriving, diverse habitats. Native plants, birds and hawks return usually after the first season of organic practices; beneficial insects allow for a greater balance, and indigenous animals find these farms a safe haven. As best said by Aldo Leopold, “A good farm must be one where the native flora and fauna have lost acreage without losing their existence.” An organic farm is the equivalent of reforestation. Industrial farms are the equivalent of clear cutting of native habitat with a focus on high farm yields.
Celebrate the Culture of Agriculture. Food is a ‘language’ spoken in every culture. Making this language organic allows for an important cultural revolution whereby diversity and biodiversity are embraced and chemical toxins and environmental harm are radically reduced, if not eliminated. The simple act of saving one heirloo
m seed from extinction, for example, is an act of biological and cultural conservation. Organic is not necessarily the most efficient farming system in the short run. It is slower, harder, more complex and more labor-intensive. But for the sake of culture everywhere, from permaculture to human culture, organic should be celebrated at every table.
More information about Off the Vine...

Pick up locations
Florida: Pensacola, Pace, Milton, Fort Walton Beach, Destin, Niceville, Crestview, Rosemary Beach, Panama City, Tallahassee
Georgia: Atlanta, Smyrna, Vinings, Cartersville, Hiram, Marietta, Kennesaw, Ellijay Cumming, Alpharetta, Midtown, Downtown and Decatur deliveries
Alabama: Mobile, Fair Hope, Andalusia, Birmingham deliveries

Want quality grass fed beef and pork? We have it...order for pick up or delivery with your

Berkshire pork is the most
sought after pork product on the market because of its lean healthy meat.

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Off the Vine Produce - 850-374-2181 - www.offthevine.org