All posts by organix


Seasons Greetings
Fall is here and Winter is on the way. Thanksgiving brought us plenty of waves and the weathers been cold yet nice and sunny . What other reason do you need to have a menu change? The season for fish tacos has come and go so with the cold mornings and evenings I’m going to be making soup and sandwiches.

Soup Kitchen
Organic Goodness brings you a new format for the Wednesday market and new menu items for the weekend markets as well. Expect to see different soups every other week from fresh veggies harvested from the market and toasted cheese sandwiches as well. Every week there will be a special toasted sandwich with roasted vegetables and different spreads and home made rosemary spice crackers as well.

12/2/09
Chicken Pesto Penne Soup
Rich blend of teriyaki roasted chicken and home fries with home made sun dried tomato almond basil feta pesto and soft penne noodles with fresh winter greens all swimming in a hearty chicken broth.

Vegetarian Chilli
Fire roasted peppers and tomatoes combined with a rich blend of garbanzo black and kidney beans all simmering in a thick chilli tomatoe stock mixed with shredded vegetarian tempeh and lotts of Cilantro.

Miso Soup
Always a favorite, warm up to a nice cup filled with organic red miso, leeks, tofu, potatoes and
winter greens.

Toasted Sandwiches:

Grilled Cheese Sandwiches
Tasty blend of sharp cheddar and jack in between your choice of whole wheat or sourdough bread grilled with fresh herb butter.

Grilled Eggplant Sandwiches
Slices of breaded eggplant covered with melted cheddar and jack cheese in between your choice of whole wheat or sourdough bread grilled with fresh herb butter.

Rosemary Spice Crackers
Home made crackers toasted with fresh ground rosemary, garlic and italian spices.

Farmers Market Fresh Fish Tacos

Wondering how every one liked last weeks menu change to Fish tacos? After last weeks 2nd trial run I think you are going to like this weeks menu as we take the helm and steer flavors to new directions. I’ve added a new taco with seared ahi, and still have the tasty beer battered snapper tacos with tropical fruit salsa that we had last week. Everyone told me simple is better, so in the next few weeks I am going to be stretching the limits of simple as best as I can to keep the element of surprise in your taste buds. Hope you enjoy…

Menu for May 20th

Coconut Beer Battered Snapper Fish Tacos
H and H fresh red snapper beer battered with Santa Cruz Organic Amber ale, whole wheat flour and shredded coconut lightly fried with cabbage, tropical fruit salsa, and chipotle cream sauce.

Seared Ahi Fish Tacos

H and H Tomba ahi seared in a fresh selection of herbs from Route 1, olive oil, tamari almonds, and black and white sesame seeds with cabbage, tropical fruit salsa, and wasabi coconut milk sauce.

Vegetarian Burritos
Smoked local Jack in the beanstalk tofu marrinating in a chipotle cream sauce with
seasonal greens from the market, brown rice and salad mix from Happy Boy farms.

Goddess Salad

Green salad mix from Happy Boy Farms mixed with cabbage, sprouts, shredded carrots and a citrus tahini vinaigrette.

Mango Passion Fruit Banana Bread

Whole wheat flour, mango passion fruit granola, cinnamon, and vanilla soy milk.

Cardamon Sesame Seed Crisps

Un bleached flour, cane sugar, cardamon, sesame seeds, eggs, milk, butter and vanilla.


Feliz Cinco de Mayo

Alright I know by the time you come by the market its going to be El Seis de Mayo, but whatever. I thought it would be proper
to serve Fish tacos today just to switch things up a bit. Figured I’d give out a shot of patron and a Coronita to everybody that came by for a taco, but for some reason I don’t think the management would be too into tequilla shots and beer at the market. Too bad for me I might actually have a shot of turning a profit at one of these markets if they did let me serve alcohol. Anyways life goes on so come by and try some tacos.

Menu for May 6th.

Coconut Beer Battered Fish Tacos
Fresh Snapper from H and H fish soaked in Santa Cruz Mountain Organic Porter and fried on the grill. Accompanied by fresh cabbage and covered in my own home made salsa fresca and
a chipotle coconut cream sauce.

Mexican Brown Rice
Brown Rice steamed in a sweet chipotle enchilada sauce with corn and peas

Goddess Salad
Happy Boy Farms green salad mix with red and white cabbage, carrots and sunflower seeds.

Mango Coconut Banana Granola Bread
Whole wheat flour, bananas, Mango passion fruit granola, soy milk and cinnamon.

Veggie Burritos
Marinated Tofu with Mexican Brown Rice, Salsa Fresca and cabbage.

Market 4/29
Dreaming South… Hopefully a couple of you are lucky enough to have been to this point break. Two of my best friends are there right now, as for the rest of us we’ll just be left to mind surf this dreamy landscape. But we can still dream right? So with that said come on down to the market and we’ll pretend were in Greece for the day.

Menu for April 29th.

• Veggie Burritos
Mediterranean rice medley with tofu, peppers, cabbage, leeks and rainbow chard.

• Noni’s Frozza
Growing up in a Greek family taught me to love garlic, grape leaves, stinky cheese, and plenty of Olives. One of my favorite dishes I grew up eating was my Noni’s Frozza. Originally a tri-cheese casserole with an eggplant core, I add sun dried tomatoes, grape leaves and artichoke hearts to add my own personal zest to a true family creature comfort.

Vegetarian Mousaka
Sweet eggplant strips sauteed in Greek spices and tamari sauce piled on top of a layer of green beans and stewed tomatoes, and finished with a layer of mashed potatoes and parmesan cheese.

• Potato Leek Soup
A chunky creamed soup made with fresh picked leeks from Bodoni Farms and potatoes from Pinnacle Farms, all mixed together with corn, sweet potatoes, and Organic Farms cream and parmesan.

Mediterranean brown rice medley
Brown rice sauteed with Greek spices mixed veggies.

• Goddess Salad
Happy Boy Farms green salad mix with shredded carrots, purple cabbage and Valencia oranges topped with shredded coconut and a tomato tamari vinaigrette.

•The Combo
Any choice of entrees with rice and salad.

•The Six Dollar Surprise
Tempting on your tummy and not on your wallet. This deal you can’t pass up. Every week come and be surprised to what is going to be reclining on your bed of rice… A full plate of food with one half plate of rice with the soup of the day on top, and the other half plate covered in a beautiful Goddess Salad.

•Pumpkin Mango Banana Coconut Bread
Just as good as they sound and vegan! Whole wheat flour, shredded coconut, bananas, pumpkin, mango passion fruit granola, cinnamon, brown sugar and soy milk.

Market 4/22/09


G’day folks. Hope everyone has been enjoying our beautiful weather this week. Small kind surf on sunday and monday with more on the way, what are we complaining about? To make it even better I’m bringing the Mexicans and Italians together this week for a cheezy combination of enchiladas and lasagna. I mean no harm to traditionalists when I say this because my enchiladas are not your regular enchiladas you might expect to get from a taqueria, and my lasagna probably wouldn’t impress your auntie from Sicily either, but they are good. So why not stop by this week and have a taste for yourself? I changed the burritos up this week as well adding salsa fresca and potatoes, and for those of you that missed my coconut pumpkin banana bread last week, that’s back as well.
Come check it.

Menu 4/22

Vegetarian Enchiladas
Salsa fresca sauteed with arugula, spinach , black and pinto beans all mixed together with a combination of sharp cheddar and pepper jack. Covered in a sweet chipotle enchilada sauce

Not your Aunties Lasagna.
Mean mix of veggies from route one including; leeks, kale, rainbow chard and shredded carrots, comboed with happy boy farms spinach and arugula. All held together with artichoke flour lasagna noodles, penne, jack and smoked cheddar cheese.

Tortilla Soup
Corn, peas, stewed tomatoes, leeks, cilantro, carrots , corn tortillas and onions swimming in a not-too spicy tomato veggie broth.

Vegan Veggie Burritos
Red and white cabbage mixed with barbecue tofu, potatoes, spinach and salsa fresca with a Central American tangy tamari sauce wrapped in a flour tortilla.

Coconut pumpkin banana bread
Whole wheat flour, coconut, soy milk, bananas, pumpkin, and cinnamon.

Goddess Salad
Happy Boy farms green salad mix with shredded carrots, red cabbage, and sesame seeds.

4/15/09

Mixing it up for the seventh market with some lishous entrees.
Good news as well with the season opener for the live oak market on sunday morning. Come by for some breakfast with us, some live music and a coffee from Shady Todds, and get all the rest of your veggies for the week.

With it being our 7th market maybe we should roll the dice a bit and see how our luck goes. Instead of a Fritada as an entree this week and some other random goodness we are going Indo and cooking up some masakan untuk makanan. (food to eat) Hope you enjoy. Speaking of random luck, you might find your self lucky enough to delve into a Five dollar surprise. with no control of this entree other than the price its definitly worth trying every week. Hope you enjoy, and don’t forget to bring your own container for a food discount.


Veggie Burritos
Barbeque Tofu, Indonesian fried rice, potato medley, red and
white cabbage and a tangy vegetable salsa.

Butternut Yam Squash Curry Soup
Blended soup of butternut squash, coconut milk, and yams with chunks of
potatoes and rainbow chard.

Nasi Goreng
Indonesian fried rice with eggs and a cucumber tomatoe salad.

Gado Gado
Baked tofu, asparagus, and sprouts with a peanut coconut curry sauce.

Menu for April 1st

Menu for April 1 2009

Eggplant Parmesan
Italian breaded eggplant baked with zucchini, fire roasted tomatoes, jack, parmesan, and cheddar cheese, kale, rainbow chard and leeks.

Harvest Frittada
Salsa fresca, mixed with eggs, tortilla strips and beans.

Potato leek corn chowder.
Hearty mix of red, russet, and sweet potatoes, with leeks, corn, cream,
stewed tomatoes and garlic.

Veggie Burrito
Brown rice, mixed with barbeque tofu, purple cabbage, tamari potatoes and seaweed
all wrapped in a flour tortilla.

Brown rice pilaf
Brown rice mixed with soy beans, corn, peas, and peppers.

Goddess Salad
Happy Boy farms mixed green salad mix with carrots, purple cabbage, and shredded coconut
covered in a sweet tamari vinaigrette.

The Five Dollar Surprise
Half plate of rice with the soup of the day poured on top and a half
plate of goddess salad.

Menu for the 25th

Hi everyone,

Number five is alive… Yeah I know short circuit was a pretty cheesy 80’s movie but this is our fifth market so come on down and enjoy some goodness.

Entrees:

Tortilla Casserole
A Mexican lasagna is the easiest way to describe this dish. All sorts of seasonal veggies from Route One and Live Earth Farms mixed together with black beans, cilantro, tomatoes and roasted peppers, held together with crunchy layered tortilla strips and sharp cheddar cheese.

• Mediterranea Fritatta
A crust less quiche casserole made with eggs, sun dried tomatoes, basil, kalamata olives, feta cheese, and artichoke hearts covered in Italian panko crumbs.

• Potato Leek Soup
A chunky creamed soup made with fresh picked leeks from Bodoni Farms and potatoes from Pinnacle Farms, all mixed together with corn, sweet potatoes, and Organic Farms cream and parmesan.

• Brown rice medley
Brown rice sauteed with soy beans, red bell peppers and sweet corn.

• Goddess Salad
Happy Boy Farms green salad mix with shredded carrots, purple cabbage and Valencia oranges topped with shredded coconut and a tomato tamari vinaigrette.

•The Combo
Any choice of entrees with rice and salad

•The Five Dollar Surprise
Tempting on your tummy and not on your wallet. This deal you can’t pass up. Every week come and be surprised to what is going to be reclining on your bed of rice… A full plate of food with one half plate of rice with the soup of the day on top, and the other half plate covered in a beautiful Goddess Salad.

•Pumpkin Mango Banana Coconut muffins
Just as good as they sound and vegan! Whole wheat flour, shredded coconut, bananas, pumpkin, mango passion fruit granola, cinnamon, brown sugar and soy milk.

Menu for March 18th


Alright everybody here we go market #4. Lets see some peeps represent and come and eat some goodness. Weather should be pretty nice for wednesday so lets make the best of it and support the market. Fresh fish, oysters, poke and ceviche at H and H Fish. The best greens your money could buy at Route one. Freshest Salad mix at Happy Boy Farms Produce. Sweetest of sweet oranges at Twin Girls farms. Get down and dirty with Dirty Girl produce. And once you’re ready to see what you can make with all this fresh food come on down to Conscious Creations for some market inspiration, healthy food, and good beats.

The Goods for March 18th, 2009:

Harvest Fritatta:
Home made salsa fresca with fire roasted tomatoes, chipotle peppers, cilantro, pepper jack red and white onions and eggs all topped with Italian panko bread crumbs.

Vegetarian Lasagna
Start it off with a stir-fry of fresh collards, rainbow chard, cilantro, and garlic, and then fuse these flavors with a delicious combo of feta, cheddar and ricotta cheese, and end the creation with thick whole wheat lasagna noodles covered in a deep red marinara.

Route One Minestrone
This classic minestrone is back yet once again to tempt your taste buds to some true hearty minestrone soup, or maybe we should call it a stew? Same irie mix of greens from Route one from last week mixed with eggplant, sun dried tomatoes, macaroni pasta, and parmesan all floating in a thick sea of ground tomatoes and veggies.

Brown rice medley with soy beans, red bell peppers and sweet corn.

Goddess Salad
Happy Boy Farms green salad mix with shredded carrots, purple cabbage and valencia oranges topped with shredded coconut and a tomatoe tamari vinaigrette.

The Combo
Any choice of entrees with rice and salad

The Five Dollar Surprise
Tempting on your tummy and not on your wallet. This deal you can’t pass up. Every week come and be surprised to what is going to be reclining on your bed of rice… A full plate of food with one half plate of rice with the soup of the day on top, and the other half plate covered in a beautiful Goddess Salad.

Pumpkin Mango Banana Coconut muffins
Just as good as they sound and vegan! Whole wheat flour, shredded coconut, bananas, pumpkin, mango passion fruit granola, cinnamon, brown sugar and soy milk.

3/11 Menu

Welcome to another exciting Wednesday farmers market! I don’t know how many of you have been following this blog but keep checking in to find out what’s new at Conscious Creations and what yummy food is coming your way. Here’s the Menu for the Eleventh…

Hearty Veggie Minestrone Soup
This ones capable of curing just about any cold winter days slum.
Fresh mix of green veggies including; rainbow chard, leeks, kale, fire roasted stewed tomatoes, lots of garlic, basil, cilantro, and mixed pasta all swimming in a hearty tomato veggie stock.

Eggplant Parmesan Fritatta,
Shredded eggplant and carrots mixed with a marinara sauce, brown rice and eggs covered in salsa fresca, and parmesan.

Brown Rice

Goddess Salad
Happy Boy Farms green salad mix with shredded carrots and purple cabbage with a
tomato tahini vinaigrette.

Tofu Loaf
Organic tofu seasoned with fresh herbs, spanish basmati rice, select seasonal veggies and chopped mixed medley of nuts all sealed together, with smoked cheddar, parmesan.