FPP News: June 1, 2016

Summer Bundles are Back!

Long hot days make the thought of cooking dinner overwhelming. We have created a few simple bundles that will keep your kitchen duties light and your taste buds happy!

  • Small Cheese Bundle: Raw Cheddar Cheese, Baguette, Apples, Red Grapes
  • Salad Bundle: Serve up tasty salads for a few nights
  • Grab & Go: A perfect opportunity to snack on raw veggies & fruit
  • Caesar Chicken Salad: Just a touch of cooking!
  • Smoothie Bundles: Drink your greens in a delicious way.


Happy Cooking,

Amie, Nicole & the FPP Team!
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FPP News: May 25, 2016

New Seasoning Pouches by Naturally Unique Gardens

Spice up your recipes with some local flavor. With a BS in Horticulture and 25 years in the environmental industry, owner Florence “Flo” McNeily of Ormond Beach started Naturally Unique out of a passion for living well. Flo has created a line of seasonings that will bring your dishes to life. All blends are certified USDA organic, kosher, and most are gluten free! We are excited to have 4 of her many blends in stock: Steak, Tandoori, Wicked Dipping Blend and Chick’n.


Since we all know that seasonings are the best when fresh (yes even dried herbs taste better when fresh), Flo created smaller packets just for our FPP customers! These packets are more than just samples, but small enough to use all of it before the taste fades away.

In addition to Flo’s spices, she has graciously offered up this simple recipe that’s perfect for someone looking for a light, healthy meal on the fly — yet elegant enough to serve as a course when having guests over. Preparation is approximately 20 minutes from start to finish. Serve with a buttered baguette or country white bread, dipping in any leftover dressing on the plate! You can get this meal by adding the bundle (under “featured Items”) right into your cart. The additional pantry items that you will need in your cabinets have been starred (*).

Flo’s Chicken Caesar Salad  Servings: 4


1 large head of organic romaine lettuce

1/2 juiced lemon

1 1/2 tsp. white or red balsamic vinegar*

1 tsp. coarsely ground black pepper*

1/2-3/4 tsp. Worcestershire sauce*

1 clove garlic, pressed

1/2 tsp. Dijon mustard*

1/4 C. extra virgin olive oil*

4 oz. smoked blue cheese, or blue or Feta cheese*

1 1/2 tsp. olive oil

1/2 pound chicken thighs, boneless, skinless, and cut into 1/2″ pieces

1 Tbs. Naturally Unique Organic Chick’n Seasoning (or to taste)

1/4 C. chopped parsley for garnish (if desired)


Preheat oven to 350 degrees. Place cubed chicken on greased pan, coat with the 1 1/2 tsp. of olive oil and sprinkle with Organic Chick’n Seasoning. Cook in oven for 10-15 minutes or until cooked through.

Rinse or use salad spinner to clean the romaine and pat dry. Chop and place decoratively on a platter.

In a small bowl, prepare the dressing by whisking lemon juice, vinegar, pepper, Worcestershire, garlic, Dijon and olive oil together. Stir in half the blue (or Feta) cheese crumbs. Pour on top of the romaine. NOTE: If entire salad will not be consumed in one sitting, place dressing in a serving container to be used individually, preventing any leftover salad from getting soggy.

Top with cooked chicken, remaining cheese and parsley for garnish.


Seasonings in Stock (Under “Salt & Spices” Tab)

Steak – this bold, flavorful blend is wonderful on any meats and, my favorite, baked or roasted potatoes. The combination of the rosemary, fennel, and crushed red pepper make for a pleasant herbal flavoring with some heat. This blend is USDA certified organic and kosher, and is GLUTEN FREE.  Packet is 1.1 oz.

Tandoori rub – this mild Indian blend is wonderful to use as a rub on chicken and pork prior to cooking or it can be mixed with yogurt to marinade meats for the traditional experience.  This blend is USDA certified organic and kosher, and is GLUTEN FREE. Packet is 0.6 oz.

Wicked Dipping Blend (my most popular seller)-the flavors pull together to create a wickedly good culinary experience, used either as a dipping experience with olive oil and bread or on roasted vegetables and meats.  This blend has some heat and is USDA certified organic and kosher, and is GLUTEN FREE. Packet is 0.5 oz.

Chick’n (a popular seller and I am considering another name as it isn’t just for chicken)-with just the right amount of heat, the chick’n seasoning offers a mellow, full-bodied flavoring that goes great with any white or red meat, to season burgers (I use it when I make chicken burgers-yum), or used on roasted vegetables. It can be used prior to or after cooking.  This blend is USDA certified organic and kosher. Packet is 0.8 oz.

Happy Cooking,

Amie, Nicole & the FPP Team!
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FPP News: May 18, 2016

Introducing Regional Seasonal — A local co-op of amazingness!

This week, we had the pleasure of visiting a couple of the farmers from the farm co-op Regional Seasonal — Casey Lane of Food Freedom Farm Shares and Jesse Green of Greenway Farm, both based in Alachua, FL. We spent hours together walking the farm, searching for the pigs that were all hunkered down in the woods, calling the cattle in the green pastures, and telling stories of how we all got started in the food movement.  Their motto is “More farms, not bigger farms”. One I definitely stand behind.

What did I like about these farmers? Everything! Their number one priority is respecting the animal throughout the process and the health and wellness of their family and friends. And I’m pretty sure Casey has never met a stranger…which means, you are included in his circle of friends. This man can talk all day about the love he has for his pigs! All the farms under the Regional Seasonal co-op respect:

  • The lives of all creatures.
  • The ecology of our region.
  • The soils on our farms
  • The nutrition we all provide our families.
  • Flavor and culinary tradition.
  • A sustainable market for homestead farms.

Regional Seasonal is a group of small farms that formed an alliance in September of 2015 in order to provide their quality, sustainable, and humanely raised meat in USDA approved packages. What’s that mean? Farming for years, these folks have been selling their meat by the share. Meaning a customer had to buy a whole, half or quarter of a pig, cow, etc. This limits sales to residents who have the freezer space and the money to purchase their meat in bulk. The USDA option allows the farms to process their meat under USDA supervision and sell individual “cuts” to their customers and opens the doors to retail grocery stores. Of course, they prefer to work with retail outlets who understand the importance of local, sustainable meat, such as our very own Front Porch Pickings, or independently owned markets like Native Sun and Grass Roots in Jacksonville.

With that said, we are excited to start offering pork and beef when it is available. This week we will have a limited supply of ground pork, ground sausage, and pork chops in our store. Get it while the gettin’s good! And for more about their farms and products please visit the flyer or their website at http://regionalseasonal.com.

Happy Cooking,

Amie, Nicole & the FPP Team!

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May 11, 2016

Mediterranean Night – Veggie Style!

Kim White of Yogitrition is at it again! She will be hosting a Mediterranean Night on Saturday, May 21st from 3:30 to 6:30. Kim will be sharing some of her favorite Mediterranean recipes during the class and will include tips on:

  • Taking your classic hummus to a new level using fresh basil and sun-dried tomatoes
  • Using walnuts in pesto versus pine nuts
  • Making a quick and easy Tuscan bean soup
  • Creating a cauliflower pizza crust and the limitless ingredients you can use for toppings


Carnivores, don’t be scared! Kim designs her classes for all people who love delicious, healthy food. Even though the recipes are meat and dairy-free, they are extremely versatile and can be adapted in many ways.

There are only 8 spots available, be sure you sign up quickly to reserve your spot! If you’re not able to make it to this class, you can always schedule a private cooking class that she can do right in the comfort of your own home! Invite a few friends and make it a party!

Happy Cooking,

Amie, Nicole & the FPP Team!

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FPP News: May 6, 2016


Here’s a friendly reminder that the spring heat is already here as we are seeing afternoon temperatures get into the mid 80’s. The best way to keep your veggies happy is to keep them cool!  Please be sure to set out a cooler large enough for us to place the entire box inside. The cardboard box helps as insulation and keeping the veggies packed together will keep temperatures lower. Don’t forget, if you order meat, eggs or cheese that you must have a cooler set out for us. Sorry, we can’t leave these items if your cooler is missing.


Lastly, we’d like to remind you that we reuse our delivery boxes, thermal pouches, and ice packs. Returning these items clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste, and keeps our carbon footprint smaller. Items that aren’t returned will incur a $5.00 replacement fee, so be sure to put it out for pickup!

Thanks for your help,

Amie, Nicole & the FPP Team!

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FPP News: April 27, 2016

Celebrating Earth Day!

We want to thank you for honoring Earth Day with us! By choosing FPP, you’re supporting Mother Earth each time you place an order. As you know, the value of our service goes far beyond fresh fruits, veggies, and artisan goods delivered to your front porch. Here at FPP, we reduce food miles, carbon emissions, and food waste all while supporting the original environmentalist — our local farmers.


Here are some earthy FPP facts:

  • Last year alone FPP saved approximately 14,000 trips to the grocery store
  • Nearly all our local farms are located within 150 miles of our customers homes (does not include regional suppliers used in Florida’s “off” season).
  • FPP has virtually zero food waste at our facility. Compared to a typical grocery store that averages 5% loss, retail store loss can range quite a bit: from as low as 2% on sweet corn to as high as 60% on items like turnips.
  • Organic farmers can lose approximately 20% of their edible produce because it’s ugly — but not here at FPP where we don’t judge the book by it’s cover.

Happy Earth Day,

Amie, Nicole & the FPP Team!


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FPP News:April 20, 2016

Plant-Based Thai Cooking Classes — Saturday April 30th!

Calling all Thai food lovers! Roll up your sleeves as Kim White, of Yogitrition, shares some of her favorite Thai recipes. She’ll be showcasing the herb Thai Basil. Slightly different than sweet basil, Thai Basil tastes a little like anise, with a licorice-likeslightly spicy flavor. If you haven’t been introduced to this herb, you are going to love it! You’ll also be learning how to make your very own delicious summer rolls (technically Vietnamese — but crazy delicious!).


Love meat? Not a problem. Kim designs her classes for anyone who love delicious, healthy food. Even though the recipes are meat and dairy-free, they are extremely versatile and can be adapted in many ways. There are only 8 spots and we have one week until the add hits the newspaper, so make sure you sign up quickly to reserve your spot!

If you’re not able to make it to this class, you can always schedule a PRIVATE COOKING CLASS right in the comfort of your own home! Invite a few friends and make it a party!

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