Organic Veggies Delivery Van

Organic Summer- Fall -Winter- Spring

Organic summer- fall- winter – spring is here! Do those words sound familiar? Probably not too many of you reading this, but some of us may remember, Princess Summer, Fall, Winter-Spring, the Indian Princess of the iconic 1950’s TV show, Howdy Doody!

Well, it occurred to me that we have organic summer- fall-winter-spring here in our veggie box from White Picket Produce this week. Organic green beans, a summer harvest in some locales, organic butternut squash, classic fall,  organic pears, a fruit associated with winter, and we are currently experiencing our Florida spring.

So I’m sharing some recipes for these season/iconic foods for you to enjoy this week and celebrate organic summer-fall-winter-spring and memories.

Let’s start with the organic green beans of summer.

Serving Green Beans with Shallot, Orange and Ginger

Usually, we think of green beans as a veggie accompaniment to a larger meal or use them as part of a salad.  Click here for the recipe for the above photo, a delicious side veggie!

Here’s a way to make them the main feature.

Organic Green Beans and Spanish Paprika Shrimp

1 bunch organic green beans (about 1 pound)

3 -4 tablespoons extra-virgin olive oil

3-4 cloves organic garlic,  sliced or minced

1 teaspoon Spanish paprika

peeled and deveined U.S. shrimp, about 1 pound, medium to large

2 tablespoons sherry wine or vinegar

1-2 tablespoons

organic lemon juice

½ teaspoon salt

pinch red pepper flakes (optional)

organic chopped parsley

Cook the green beans in boiling water for about 5 minutes, until crisp, tender.  Drain and rinse with cold water to stop cooking. Set aside.

Heat the oil in a skillet. Add the paprika, red pepper flakes if using, and garlic and let the flavor develop for a minute. Add the shrimp and cook for 1-2 minutes per side, depending on size, until opaque and just done. Remove the shrimp. Cut into smaller pieces if desired for easier eating.

Ingredients for shrimp and green beans with Paprika

Add the vinegar or wine to the pan and reduce slightly. Toss green beans and shrimp in mixture. Heat briefly and serve.

Some people enjoy the richness of butter added to this dish, to make it more like Scampi. Add 1 tablespoon when the dish is ready and heat.

Shrimp and Organic Green Beans

This is good served alone or on white Spanish rice or white beans.

For Vegan, use tofu or cooked beans in place of shrimp.

Organic Fall Veggies


Organic fall, my most loved season. Squashes and all kinds of beautifully colored foods are in abundance.


Organic Butternut SQuash and Kale

Organic Kale and Sausage Stuffed Squash

Organic Winter Squash, Butternut, Acorn, Carnival, etc.

2 -3 tablespoons olive or coconut oil

1 lb. ground pork, chicken, turkey or bison sausage

1 small organic onion, chopped

2 cloves organic garlic, minced

1 bunch organic kale, stemmed and cut

chopped organic Italian Parsley

Buttered breadcrumbs or parmesan, optional

Preheat oven to 400.

Cut the squash in half and remove the seeds. Brush with some oil and salt and pepper. Roast covered for about 1o minutes, uncover and roast until tender.

While squash is roasting, sauté the onion and garlic in oil. Add the ground sausage and cook until meat is done. Toss in the chopped kale and cook until wilted.  Adjust seasoning with salt and pepper and add parsley.

Stuff squash with sausage mixture when done. Top with crumbs and/or cheese if using. Bake for another 15 -20 minutes until hot and browned.

Kale and Sausage stuffed winter squash

This is a basic recipe, try adding dried cranberries or golden raisins, chopped apple or pear, herbs, such as rosemary, basil to thyme, chopped nuts, etc. for variety, flavor and added nutrition. The sweetness of organic fruit always pairs well with kale and sausage.

If you have some cooked squash left over, a tip from the Mayo Clinic: Make Squash Breakfast Hash.

Saute some bacon or cut ham. Add chopped organic onion and a little garlic and oil to the skillet. Then fill the bottom of the skillet with the cut or mashed cooked squash. Season with salt and pepper. Cook on one side until browned, flip and top with an egg. Cover and cook the egg to the desired doneness.

Click here for some more organic squash and kale recipes.

On to organic winter! Pears are the quintessential winter fruit (A partridge in a pear tree, remember??).

Organic Anjou Pears

Biting into a luscious, dripping, organic pear is probably the best. Adding sliced, organic, ripe pear to a salad is also a palate refresher,  but sometimes we like to use them in cooking.

Click here for some nice pear recipes, or try one of the following recipes.

A yummy pear cardamom quick bread


A decadent recipe originally from the NY Times!!

Try this for breakfast, Pear Oatmeal Souffle from my December 7, 2015 post on this blog!

Want some more Organic Pear and Winter Squash ideas, see 4/16/2017 on this blog!

Enjoy the seasons in organic fashion!

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