Earth Day Box Produce List and Recipes 04/23 – 05/06/2017

April 22, 2017
This week we have some fresh new varieties in the mixed and veggie boxes. We have added celery for incredible finger food for you to have with the red pepper hummus! Check our Pinterest for the recipe! If you’re going to make a raw kale salad, massage a little apple cider vinegar into the kale leaves. It will help break down the leaves to make them soft and edible. Make sure you massage all of the leaves with the cider vinegar so it does not turn dry! If you have a sweet tooth, you can also eat the delicious peaches! YUM!
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Early Mother’s Day Gift Idea! Get a 3 month subscription for your Mother to let her know just home much she means to you! Any questions about how it works, ask us info@endlesslyorganic.com
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Let us know if you want to be part of the second Protein Box Pilot! (see below).
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Check out below the New Host location Recipe of the Week below!
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CLICK HERE FOR RECIPES!
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Enjoy your farm fresh produce & HAPPY EARTH DAY,
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Endlessly Organic Team!
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Announcements!

WHOLE WHAT!?!? WHOLESALE
 
We are combining the purchasing power of businesses to buy Fresh USDA Certified Organic fruits and vegetables at a discounted rate!
Our vision is to get EVERYONE eating Organic ANYWHERE!
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For more information CLICK HERE!
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 First Come First Serve! We need only 3 more people for the second trial!
 
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First Delivery is scheduled for May 30th. Sign up now or let your friends in Orlando know about!
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Recipe of the Rotation

Healing Roasted Tomato and Red Peppers
Share with us on Facebook or Instagram the delicious outcome!!
 
 Ingredients
  • 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
  • 1 white onion, sliced
  • 2 tablespoons olive oil
  • Salt
  • 6 to 7 garlic cloves, peeled
  • 2 large red bell peppers
  • Red pepper flakes to taste (optional)
  • Salt to taste
  • 2 teaspoons red wine vinegar
  • 2 teaspoons olive oil

Instructions

  1. Preheat your oven to 400 degrees.

TOMATOES/ONION/GARLIC:

  1. If using larger tomatoes, cut them into fourths.
  2. Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
  3. Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
  4. Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.

RED PEPPERS:

  1. While the tomatoes are roasting start roasting the peppers.
  2. Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile. That’s okay, it usually goes out quickly. Don’t walk away from the peppers.
  3. Broiler Method: Turn on your broiler. If you don ‘t have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
  4. Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
  5. Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
  6. Cut the bell pepper, removing the core and seeds.

BLEND:

  1. Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
  2. Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
  3. If the soup has cooled too much you may need to reheat it before serving.
  4. Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!

Found Recipe: http://robustrecipes.com

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Mixed Box
Mixed Box (Medium and Large)
Red Pepper, Green Kale (FL), Celery, Collards (FL), Tomatoes, Sweet Potatoes, Crimini Mushroom, Yellow Squashes, Baby Peeled Carrots, Butternut Squash, Brussel Sprouts, Red Delicious Apples, Peaches, Bananas, Bartlett Pears, Large Only: Eggplant

Paleo Box
Paleo Box
Red Beets With Tops, Brussel Sprouts, Red Pepper, Green Kale (FL), Celery, Collards (FL), Tomatoes, Sweet Potatoes, Crimini Mushroom, Yellow Squashes, Baby Peeled Carrots, Butternut Squash, Brussel Sprouts, Red Delicious Apples, Peaches, Bananas, Bartlett Pears

Juicer's Box
Juicer’s Box
Red Beets, Carrots, Baby Spinach, Celery, Green Kale, Gala Apples, Pineapple, Green Cabbage, Valencias, Lemons, Yellow Ginger, Bartlett Pears

Fruit Lovers Box
Fruit Lover’s Box
Red Delicious Apples, Peaches, Bananas, Bartlett Pears, Mini Red Seedless Watermelon, Taho Mandarins, Valencia, Blackberries, Bartlett Pears, Ataulfo Mangoes

Very Veggie Box
Very Veggie Box
Red Beets with Tops, Red Pepper, Green Kale (FL), Celery, Collards (FL), Tomatoes, Sweet Potatoes, Crimini Mushroom, Yellow Squashes, Baby Peeled Carrots, Butternut Squash

Substitutions occasionally occur.  All produce is USDA Certified Organic.