Freezing Temps Lead to Crop Damage

Posted on Feb. 15th 2011 1 Comment »

Very Important- Please Read

February had an unusual Artic chill that spelled disaster for many crop growers in the Southern U.S and Northern Mexico.  On the night of Feb 3rdand 4th new record lows were recorded at 18 degrees.  These regions have experienced freezing temps at night throughout this month which has lead to crop failure and limited supplies of produce.  Smaller sizes, discoloration, softness and other issues may be expected in produce.  Nature’s Garden Delivered will continue to try to provide the highest quality of products however it is vital to understand the severity of this freeze occurrence.  A freeze of this nature has not been recorded since 1957 and may impact deliveries for the next few weeks.  We thank you for your patience and understanding and we will keep you informed as we learn more about the effects of this freeze.

Nature’s Garden Delivered

Posted by Caroline | in Vegetables

Lemon Aid (NGD Style)

Posted on Feb. 12th 2011 No Comments »

  • Lemons (squeezed) - 24
  • Sugar - ½ cup
  • Mint (diced fine) - 1/4 cup
  • Honey - 1 tbsp

Mix and serve on the rocks!

Posted by poppa-d | in Ingredients, Lemon, Recipe

Grilled Balsamic Asparagus

Posted on Feb. 5th 2011 No Comments »

  • Asparagus - 2 bunches
  • Olive oil - 2 tbsp
  • Balsamic vinegar - ¼ cup
  • Crushed garlic - 1 tbsp
  • Salt & pepper - to taste

Put asparagus, olive oil, Balsamic vinegar, and garlic in a gallon Ziploc bag. Incorporate all ingredients well and let sit for about 30 minutes. Heat grill to medium-high and put asparagus on the grill. Salt and pepper on grill; serve when asparagus is bright green in color.

Posted by poppa-d | in Asparagus, Garlic, Recipe

15 Organic Eats in Phoenix

Posted on Feb. 1st 2011 No Comments »

At Nature’s Garden Delivered, we provide our customers with organic essentials to cook and create great, healthy recipes. But we all like to go out for a bite once and awhile, and let someone else do the cooking!  If you want to stay organic and eat out on the town, here are 15 organic restaurants in the Phoenix area we encourage you to try:

  1. Urban Beans - Midtown Coffee, Smoothies and Organic
  2. Phoenix Public Market Urban Grocery & Wine Bar - Downtown Wine Bar, Sandwiches/Subs and Organic
  3. Echo Coffee - Scottsdale Coffee, Sandwiches/Subs and Organic
  4. Tryst Café - Northeast Phoenix Organic, Sandwiches/Subs and Breakfast/Brunch
  5. Fire Creek Coffee Co. - Cave Creek Coffee, Organic and Smoothies
  6. Picazzo’s Organic Italian Kitchen - Pizza, Italian and Organic
  7. 24 Carrots - Chandler Vegetarian, Organic and Smoothies
  8. True Food Kitchen - Biltmore/Arcadia Organic and Modern American
  9. The Breadfruit - Downtown Caribbean and Organic
  10. Pomegranate - Ahwatukee Vegetarian and Organic
  11. Slo Foods Organic Café - Scottsdale Organic, Modern American and American
  12. Golden Door Spa Cafe (The Boulders Resort) - Scottsdale Vegetarian, Organic and Sandwiches/Subs
  13. Herb Box - Scottsdale Organic and Modern American
  14. The Center Bistro - Tempe American, Smoothies and Organic
  15. Sunshine and Spice - East Phoenix Dim Sum, Asian and Organic

Do you have any more restaurants or eateries to add to this list? Let us know in the comments!

Posted by Abby Gilmore | in Green Living

Spicy Green Beans

Posted on Jan. 29th 2011 1 Comment »

Use a white wine that you’d want to drink after opening. And for those of you looking to speed things up, you don’t need to slice the green beans, but it was a good call, the sauce gets into all the nooks and crevices.

  • 1 pound green beans, thinly sliced
  • 1/2 cup / 2.5 oz / 70g golden raisins
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 medium yellow onion, finely diced
  • 3 bay leaves
  • 1/3 cup / 80 ml white wine
  • 1/2 teaspoon hot paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • scant 1/2 teaspoon crushed red pepper flakes
  • 6 ounces extra-firm tofu, cut into 1/2-inch cubes
  • 2 tablespoons unsalted butter
  • 1/3 cup / 120 ml crème fraîche or sour cream
  • 1/4 cup / 3/4 oz / 20g sliced almonds, toasted
  • 1/3 cup / one handful of finely chopped fresh cilantro
  • salt and pepper to taste

Cook the green beans in a pot of well-salted boiling water for about a minute, just long enough that they lose their raw edge. Drain and dunk in ice-cold water to stop the cooking. Drain again and set aside.

In a small bowl cover the raisins with scalding hot water for five minutes, drain and set aside.

Heat your largest skillet over medium heat. When the pan is hot, add the oil, garlic, onion, and bay leaves. Cook for 5 minutes, or until the onions and garlic start to brown just a bit. Add the wine and cook until it has mostly evaporated. Carefully remove the bay leaves. Stir in the paprika, cumin, coriander, curry powder, salt, crushed red pepper flakes. Stir in the tofu and raisins and cook until heated through, a minute or so. Add the butter and green beans and stir until the butter has melted. Remove from heat and stir in the crème fraiche, then most of the almonds and most of the cilantro. Taste and add more salt and some pepper if you like. Serve topped with any remaining almonds and cilantro.

Serves 4 to 6.

Inspired by a recipe in Anna Getty’s Anna Getty’s Easy Green Organic, to be published by Chronicle Books, 2010.

Prep time: 30 min - Cook time: 15 min

Source: www.101cookbooks.com

Posted by poppa-d | in Green bean, Onion, Recipe, Tofu

Nature’s Garden Vegetable Soup

Posted on Jan. 22nd 2011 No Comments »

This is a great basic vegetable soup. Get creative -  add some pasta, crusty bread or cheese to it to give it a different punch.

  • 2 Tbl Olive Oil
  • stalk of celery
  • Bag of Carrots
  • 2 cups poatos
  • 2 cups broccoli
  • 2 cups zucchini
  • 1 16 oz of tomato paste
  • 10 cups of Vegetable broth
  • 2 14oz cans of White Kidney beans
  • 5 garlic cloves - crushed
  • Salt and Pepper to taste

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, potato and onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning.   Add the 10 cups of vegetable broth along with the can of tomato paste  and two cans of beans. Bring to a boil, reduce the heat, and add the zucchini and broccoli simmer until the greens are tender, about 15 minutes.

Serve immediately, or cool and refrigerate overnight. Finish each serving with a drizzle of olive oil and some chopped olives or some Parmesan cheese.

Prep time: 20min - Cook time: 60 min

Serves: 10

Posted by poppa-d | in Broccoli, Garlic, Onion, Parmesan, Recipe, carrot, celery, potato

Make a Green New Year’s Resolution

Posted on Jan. 18th 2011 1 Comment »

As the first of the year have come and gone, I’m sure there are already some who have abandoned their new years resolutions. This year, make your 2011 resolution one that you can stick to: going green. Here are five resolutions that you can easily keep:

1. Give up plastic bags. Use cloth shopping bags instead of plastic bags. This small switch can make a big difference in the long run.  Did you know that globally people use more than 500 billion plastic bags a year?  Plastic takes a very long time to degrade and burning it releases toxins into the air.  There is no good way to dispose of this much plastic, so do your part and put the plastic bag down. Keep a few reusable bags in your car so you don’t forget them!
2. Stop using paper towels. Paper towels are extremely wasteful no matter how you ply it.   They are made of paper, they are not reusable and they barely get the job done!  Microfiber towels are available at every grocery store and are washable!  Just toss them in the washing machine and they are good as new.
3. Don’t drive! Walk, run, bike, skip… do anything but drive!  Driving less saves you money, gets your blood pumping and saves the environment! Reduce your carbon footprint and carpool if you must drive somewhere or at the very least, utilize public transportation whenever possible.
4. Go seasonal. Buying fruits and vegetables that are in season can be less expensive and more sustainable.  Though it is tempting, purchasing fruits that are have been imported from across the country, or world, even, it is not good for the environment or your wallet!
5. RECYCLE. Yes, it is the oldest green living trick in the book.  But really, there is probably much more that you are able to recycle than you even know. Did you know you could recycle televisions, computers and more? Well, you can! You can also recycle some light bulbs, DVD players and cell phones.

What green resolution have you made? Let us know in the comments!

Posted by Abby Gilmore | in Green Living

Fruit Salad Dressing

Posted on Jan. 15th 2011 1 Comment »

This is a great dressing for any fruit salad you throw together. You could also play around with other juices to make your own unique recipe.

  • Sugar - 6 oz
  • Cornstarch - 1 oz
  • Eggs - 4 ea
  • Pineapple juice - 1 cup
  • Orange juice - 1 cup
  • Lemon juice - ½ cup
  • Sour cream - 1 cup

Mix sugar and cornstarch into metal bowl. Add eggs and beat until mixture is smooth. Add juices into saucepan and bring to boil. Slowly add the hot juices into the egg mixture. Now, add the mixture back into the saucepan and bring to a boil, stir occasionally. Once thickened add back to metal bowl and chill with ice bath. Once mixture is cool add sour cream.

Posted by poppa-d | in Egg, Recipe

Rhino Caffe

Posted on Jan. 11th 2011 1 Comment »

The Italian Rhino

Photography by Caroline Vega


A vibrant new coffee shop café is creating quite a stir in the heart of Queen Creek.  The family-owned Rhino Caffe encompasses a coffee shop, ice cream parlor, deli, bakery and local artist gallery, all in one.  It’s perfect for a quick bite or for business networking with large tables available, free wifi and lots of locally roasted coffee. 

Rhino Caffe specializes in using the freshest, local ingredients for creating appetizing  salad and sandwich selections such as the Italian Rhino ($6.99 full, $4.49 half) which features a trifecta of classic Italian meats served with roasted red peppers, lettuce/tomato and feta vinaigrette served on a baguette.  Lovely vegetarian options include the hummus and grilled pita ($4.99) or Caprese Baguette ($5.99 full, $3.99 half) with mozzarella, tomato, pesto balsamic/olive oil served on a baguette. 

Don’t pass up the opportunity to have a fresh baked treat!  Rhino Caffe has their very own Pasty Chef who whips up decadent brownies, muffins and cookies.  The café features Blue Bell ice cream which you can enjoy in a Root Beer Float ($2.99) or on top of a warm chocolate chip cookie or brownie. 

For a jolt of caffeine, Rhino Caffe specializes in locally roasted coffee drinks that can be ordered hot or iced.  You can ask your barista to Rhino Charge any espresso drink for a free extra shot.  Espresso Fraps are custom made to order with real ice cream, espresso and milk or on the lighter side, fat free yogurt can be used.

Rhino Caffe has really created a place for people to gather socially, network or to just meet their neighbors.  On the fourth Saturday of every month the café hosts an Arts and Crafts Festival from 10 am - 2 pm that features local artists from around the valley as well as local musicians.  Seasonally, they have featured car shows and live bands on the weekends.  They have also started a Rhino Recycle program where you can turn in your used books, magazines and movies and get Rhino Credit good for anything in the café.

Take some time to drop into the creative laid back atmosphere that the Rhino Caffe has to offer.  You’ll leave refreshed and energized to charge ahead and handle anything that may came your way.

The Rhino Caffe is located at 22721 S Ellsworth RD Queen Creek, AZ, 85142 and online at www.rhinocaffe.net

They are open Monday- Friday 6 am- 4 pm and Saturday- Sunday from 7 am- 3 pm.  They can be reached at 480-987-2140.

Posted by Caroline | in Restaurant Review

Nature’s Garden Delivered Salad

Posted on Jan. 9th 2011 No Comments »

  • Red Leaf Lettuce (cut in 2in. pieces) - 1 head
  • Frisee (rough chop) - 1 head
  • Asian Pears (sliced) - 2
  • Almonds (sliced or chopped) - 1/2 cup
  • Blue cheese (crumbled) - 1/2 cup
  • Balsamic Vinaigrette - 1/2 cup
  • Salt & pepper - to taste

After lettuce is washed and cut, place in a large bowl. Add pears, almonds, bleu cheese, then pour dressing over the top and mix well. Taste a lettuce leaf, then adjust seasoning to your preference.

Posted by poppa-d | in Asian Pear, Frisee, Recipe, Red Butter Lettuce