Congratulations  Kelsey Elizabeth! Our FB Photo Contest winner!

Logo                        This Thurs April 24th, Fri the 25th and Sat. the 26th.                                                               SALE IS IN STORE ONLY Th-Fr 9-4 Sat 9-3                                     

I CAN NOW MAKE MY HAND MADE MEATS AND SAUSAGES FOR YOU RESTAURANT!! CALL FOR DETAILS.                                                      

Rich Food Poor Food


This is a book I not only recommend, I encourage you to
check it out and share it with the whole family!! This what so many of you have been waiting for!! Finally the book that all of you have been asking me for. Right here Right Now!! Get your hands on Rich Food Poor Food and let me help you stock your freezer with good clean organic foods!!!

Thanks to Mira and Jayson Calton for all they do!!!!

Please don't forget Baileys Naturals In Safety Harbor for All your Apothecary needs!!

Here is a fun website run by my good friend Dennis Weaver. Take a look, he just could be your good food guide. Change Your Food Change Your Life
The Specials For this weekend are made for the beautiful weather we have been having!!! 
 It is time to Grill!! 
These prices are good at the market only!!
Our famous Marinated Flank Steak while supplies last is only $10.99 lb
Big beautiful Grillable Roasts are now $3 off per pound @ $8.99 lb (Use the rib eye recipe)
Beef Rib Eyes are now $3 off per pound @ $16.95 lb
Beef Tenderloin is now $3 off per pound @  $23.54 lb
Chicken Breast boneless skinless $1 off per pound @ $5.99 lb
Seasoned Chicken Wings $1 off per pound @ $4.99 lb
Boneless Center cut pork Chops $1 off per pound @  $6.50 lb
Ground Beef $1 off per pound @ $6.30 pound
Chicken Quarters $1 off per pound @ 4.99 lb
Our Farm Fresh Eggs $.50 off per dz @ 4.49 dz
Fresh made organic butter $7.99 a pound with buttermilk
Fresh made mayonnaise $7.99 a pint jar. Made with farm fresh organic eggs
Fresh made organic Creme Fraiche' $7.99 a pint jar. Perfect with some organic strawberries!

Avoid store-bought products containing high-fructose corn syrup (HFCS). More and more products are coming up with "No HFCS" on the label. 

(Yea us!) 

To quote Michael Pollan, "eat all the junk food you want as long as you cook it yourself."  

If you make all your own junk food, then not only will you know what goes into it, Local and organic ingredients, but you probably won't make it as often as you would buy it!

From Chef Al Rosas Gives you his favorite Rib eye rub! Remember use ORGANIC ingredients when ever possible.


4 great big Organic Chef Grass Fed rib eye steaks (At the very least 1" thick)
(you can also use this marinade on any of the grillable roasts that are on sale)
1/2 cup Mascavado sugar (Different from regular brown sugar, Mascavado is unrefined with a strong molasses flavor.)
1/4 cup kosher salt
20 garlic cloves, finely chopped
1/4 cup 7 Spice (crushed red peppers can substitute)
1/4 cup freshly ground peppercorns mixture
3/4 cup Extra Virgin Olive Oil
Top quality olive oil and balsamic for drizzle

PREPARATION:In a small bowl, combine the sugar, salt, garlic, 7 Spice, peppercorns and olive oil. Stir well to form a thick, fairly dry paste. Rub the paste all over the steaks, coating evenly. Refrigerate, wrapped in plastic, for 12 hours (sous vide for 2 hours).

Preheat grill or pan fry. Remove steak from the refrigerator and brush off excess marinade. Cook on the hottest part of the grill for 2 minutes, then quarter turn and cook for another 2 minutes for grill marks. Flip over and repeat the process. Total cook time total is 8 minutes for steaks that will be medium rare after a rest of 5-7 minutes.

For pan frying, fry steaks for 3 minutes on medium high heat, then flip over and fry for 5 additional minutes. Again, allow to rest for 5-7 minutes.

Serve whole or slice against the grain. Drizzle with olive oil and balsamic (both of which should be of the highest quality for the best flavor) and serve immediately.

I love to serve this with my Xuxu salad (Jicama and chayote,lime zest and juice
olive oil, cilantro, salt and pepper to taste) for a crisp contrast to the spice of the meat,

From the OTA website:


Organic foods, in fact, are rich in nutrients.

  • A two-year study led by John Reganold of Washington State University that provided side-by-side comparisons of organic and conventional strawberry farms has shown organic farms produced more flavorful and nutritious berries while promoting healthier and more genetically diverse soils. Published Sept. 1, 2010, in the peer-reviewed online journal PLoS One, the research study analyzed 31 chemical and biological soil properties, soil DNA, and the taste, nutrition and quality of three strawberry verities on 13 convention and 13 organic commercial fields in California. The multi-disciplinary research team included expertise in agroecology, soil science, microbial ecology, genetics, pomology, food science, sensory science, and statistics. Findings in the paper showed organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds, longer shelf life, and dry matter. In addition, the organic soils excelled in the areas of carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients. Source: John P. Reganold, Preston K. Andrews, Jennifer R. Reeve, Lynne Carpenter-Boggs, Christopher W. Schadt, J. Richard Alldredge, Carolyn F. Ross, Neal M. Davies, and Jizhong Zhou, "Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems," Plos ONE, September 2010, Vol. 5, Issue 9, e123456 

The Meat Market

"To Help America Vote With Their Fork. Promoting Sustainable Agriculture and Organic Foods Through Preservation and Education."

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Frank DiMeo
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13450 North Highway 301  Citra, FL 32113