WELCOME TO OUR ON LINE FARMERS MARKET. Organic Select is a member supported organic agricultural/educational project. We deliver each week to Puerto Vallarta, Punta Mita, Sayulita, and surrounding areas of the Coast of Jalisco and Rivera Nayarit Mexico.
thank you for supporting the local economy and educational programs.
All prices are in Pesos
TRAVELERS ORDERSare welcome. Please click on members log on the top of the home page to register with your contact information. Choose the travelers membership from the membership options on the left side menu bar. Prepayment via Paypal is required for processing. Organic Select will send you Paypal invoice for payment upon reception of your order. Please read the CUT OFF information at the top of the page to be sure your order is in time to meet the cut off day and processing schedule.
Special Delivery is available.
please call U.S. line 541 603 1855 rings in Mexico for information.
Cut off day FOR delivered ORDERS IS MONDAY, 12 midnight FOR DELIVERY THE SAME WEEK.
322 222 1015. landline office 9-5 322 139 0207 driver (for delivery day info) whats up or email email@example.com
late orders will be processed as possible sent on regular delivery routes. Handling fees applied to late orders is 100 pesos.
Special delivery include packing, delivery and handling fee for the time and day you choose except Sunday
Puerto Vallarta 100 pesos
Nuevo Vallarta, 200 pesos
Flamingos, Bucerias, La Cruz, Mismaloya, 250 pesos
Punta Mita, Sayulita, San Pancho 300 pesos
Credit Card Orders: Members can request to pay via credit card through Paypal in U.S.D. Paypal invoices are prepared after delivery and include 2.9% paypal fee. Exchange rates are based on an average of the weeks rate.
WE HARVEST, BAKE AND MAKE EACH ORDER in the moment TO DELIVER THE FRESHEST TO YOUR TABLE. We cannot accept returns of ordered products, please review your order for items and amounts before sending it off to us.
Please let us know if you need a different delivery time. We must charge a driver fee if she has to return for a second attempted delivery or for payment.
100 pesos p.v. 150 pesos Nuevo Vallarta, 200 pesos Flamingos, Bucerias and La Cruz, 300 pesos Punta de Mita and Sayulita...we hate to do this..please help us out here. thanks!
A HUGE THANK YOU TO THOSE THAT RECYCLE ORGANIC SELECT GLASS WARE...
WE WASH, DISINFECT, RESTOCK AND RE SEALS GLASS PACKING WITH NEW LIDS
..A DEPOSIT FEE WILL BE ADDED TO GLASS ITEMS..DEPOSIT WILL BE RETURNED UPON RETURN OF GLASS JARS AND BOTTLES AT THE TIME OF DELIVERY AT YOUR HOME, OR AT THE STORE AS FOLLOWS:
1 Liter clear jar 12 PESOS 1/2 Liter Clear jar 9 PESOS 750 Ml. Clear jar 10 PESOS
1/4 Liter amber wheatgrass juice bottle 5.00 PESOS
1/2 liter Amber and Green Oil bottles 35.00 PESOS
The lamb is wonderful. Have served it to three different dinner guests...including the owners of Mama Rosa restaurant. Our fav has been the leg slathered in olive oil and fresh ajo paste and roasted. Plus, I've kept bone broth w/veggies simmering on the stove for the past week, using it to cook pasta and rice. We are all feeling strong and healthy!
Recipe of the Week
1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)
½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend
with dates if you like your milk with a hint of sweetness. Strain once to
remove almond granules. The result is a delicious, creamy milk that is free of
harmful vegetable oil, concentrated sweeteners, and the problems associated
with cow’s milk and soy. It can be stored safely for 3-4 days in the
Sprouted lentil miso soup.
1 liter of sprouted lentils
½ red onion chopped
3 carrots or half a bunch of baby carrots, cleaned and chopped
¼ cup raw sesame oil
Sauté the above in a heavy stainless pot with a lid.
Add enough water to cover and simmer for 20 minutes on low heat
10 baby potatoes
Cover and cook another 10 minutes
Add ½ cup of chopped broccoli
Turn off, add 1/3 cup miso, a bit of pink salt, 1 tsp of cumin, ½ tsp. turmeric
Cover and let stand 10 minutes while you make the pataconies
Garnish each bowl with a few sunflower sprouts and serve with pataconies.
Typical plantain preparation from the Caribbean coast of Colombia takes the place of breads or tortilla..
Find some almost green plantains
Cut them in slices about 1 ½ inches thick.
Peel off the skin by slicing one side lightly with the tip of a sharp knife.
Heat up ½ cup of coconut, or we like raw sesame oil too in a heavy skillet, grandmas cast iron works best.
Place each slice in the heated oil and turn often until the color changes to bright yellow and each end is nicely browned, Take them out and drain them on paper.
Take a heavy bottle, wine bottles work well, and slightly flatten each piece so the inside of the piece is exposed. Put them back in the heated oil and let them fry up again..
Watch them cuz they will get overdone quickly,
Take them out, drain on water and dust with pink salt..serve with rice and beans, salads, with soups or they are great all by themselves..
Pataconies hardly make it to the table as everyone comes in a grabs during the draining process..kid friendly