Choose Only The Best
Why To Choose Us
We have developed an effective and fast delivery network which brings the products to your home or office up to 48 hours.
Check our local pick up spots – you’ll be amazed how close we are to you 🙂
This is our motto and we are experts in delivering the best 100% organic foods in the market. Working with more than 60 farms all over the country we are able to delivery always fresh products.
We are distributing a big variety of products such as Diary, Meat, Bread, Drinks and more.
How we are different?
Our consultants will help you to choose the best plan according to your needs. Note that we can also arrange a custom plan specially for you.
All in one place
Yes, we have it all – Diary products, Meat, Bread, Drinks, Eggs and more!
We are working with farms and organic products for almost 16 years and to be honest this is the best job ever – to see the people smiles when they try our tasty berries or fresh milk!
We have contracts with major organizations from in and out of the country. We have received the Best Organic Food of The Year Award 2013.
Every day we are offering different organic menu with schedule and food quantity with statistics.
Check today’s recipes and offers!
Salmon and tagliatelle
6 Steps 2 A Longer Life
Recipe Of The Day
- 30 mins to 1 hour
- Less than 10 mins
- Serves 4
- 1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
- 1 large shallot or 1 medium red onion, medium sliced
- 4 tbsp olive oil, divided
- 1 tsp black mustard seeds
- 2 sliced green chilies
- 1/4 tsp dried mango powder (amchur)
- 2-3 curry leaves (optional)
- 1 tsp chili powder
- 1 tbsp Cumin & Coriander powder
- 1/2 tsp Turmeric powder
- Light sprinkling of salt
Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum foil. Place the Butternut squash cubes with the sliced onions in it.
Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45 minutes or until the squash is cooked through and lightly crunchy on the outside and the onions are caramelized.
EASY RECIPE: 30 Mins
Weekly Interview: Hershel the farmer
Peter: Hershel tell us about how you started to grow organic food?
Hershel: Well, first of all I’ve never been the farmer type. My father had a farm and he wanted me to work hard like him so one day he can leave the farm to me.
Peter: Did you enjoy it at first?
Hershel: Of course not! I was a young boy who just wanted to play with his friends and talk to girls…I was very shy so there wasn’t actually any girl talking (laughing)!
Peter: How did you start working with Organic Food LTD?
Hershel: I was approached by one of your colleagues at the Australian competition “Young Farmer”. We spoaked and he showed me that here are a lot of possibilites before us, that the market is not crowded at all and that we can open people’s eyes for the organic food.
Peter: What kind of food you are producing for our customers?
Hershel: At the beggining I started with potatoes, tomatoes, cucumbers and very small amount of grapes. Now we operate on over 1500 acres and we produce over 200 different vegetables. Also we have another 200 acres only with fruits, forest fruits mainly – strawberries, blueberries and blackberries.
Peter: Did you breed any animals?
Hershel: Yes, we have pigs, cows – from which we get the best organic milk 🙂 …we have also chickens.
The organic food movement began in the 1940s in response to the Green Revolution. The Green Revolution marked a significant increase in food production due to the introduction of high-yield varieties, the use of pesticides, and better management techniques.