Double-Baked Potatoes with Collard Greens

INGREDIENTS

4 russet potatoes
1 onion, diced
1 lb collard greens
3 Tbsp lemon juice
hot pepper sauce (to taste)

DIRECTIONS

Thoroughly wash the potatoes under warm water. With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process. Bake at 350 degrees for one hour.

While the potatoes are baking, cook the onion over medium heat, until the onions become semi-translucent.

Wash and chop the collard greens (a food processor is helpful). Add the collard greens to the partially cooked onions and cook until the collard greens are hot and becoming tender.

When the potatoes are baked, slice each one lengthwise. Using a spoon and a fork to loosen the inside of the potato, scoop some of it out and place with the cooked collard greens. Leave about 1/4 inch of potato flesh next to the skin.

Add the lemon juice and hot pepper sauce to the collard greens. Using a potato masher, mash the scooped out potato and the collard greens together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and collard green mixture into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell. When all the stuffing is placed in the potato shells, it will be mounded above the shell.

Bake the stuffed potatoes on a cookie sheet for 20 minutes at 400 degrees.

Equal Rights for the Weird and Knobbly

Europe became a better place for less-than-picture-perfect fruits and vegetables this month as the European Union scrapped rules banning oddly shaped produce from supermarket shelves. "This marks the new dawn for the curvy cucumber and the knobby carrot," said E.U. Agriculture Commissioner Mariann Fischer Boel.

For the past 20 years, strict E.U. regulations, spelled out over some 100 pages, had dictated the shape, size and appearance of 36 fruits and vegetables sold in supermarkets, with strangely precise bans on such items as:

• Green asparagus that is not green for 80% or more of its length
• Cucumbers that bend by a curve of more than 10 mm per 10 cm
• Cauliflower less than 11 cm in diameter
• Forked carrots

The regulations have long caused outrage among foodies, farmers, retailers and eco-minded eaters who bemoaned how wasteful it was to throw out up to 20% of perfectly tasty produce simply because it wasn't up to snuff visually.

In the U.S., the farm-to-table and local-food movements have encouraged consumers to embrace irregularly shaped produce. Last year they helped convince the Federal Trade Commission to ease restrictions on the sale of a coveted hybrid heirloom tomato called the UglyRipe. "Fruits and vegetables can be ugly on the outside but still taste fine on the inside, where it counts," says chef Amanda Cohen, whose newly opened restaurant in New York City is called Dirt Candy, in reference to the origin of its vegetarian treats. "Heirloom tomatoes may look like Frankenstein, but they often taste better than the perfectly round, slightly plasticized tomatoes you sometimes see in supermarkets. An irregular shape usually has nothing to do with taste."

Europe, however, might have to wait a while for the UglyRipe. Although the rules have been changed for all but 10 of the 36 restricted fruits and vegetables, the regulations still stand that apples, kiwis, strawberries, lettuce, peaches, nectarines, pears, table grapes, sweet peppers and, yes, tomatoes still need to be pretty.

Less Nutrition in Modern (Conventional) Veggies

"If you're still not buying the whole "organic-is-better" argument, this study might convince you otherwise. As Davis points out, more than three billion people around the world suffer from malnourishment and yet, ironically, efforts to increase food production have actually produced food that is less nourishing. Fruits seem to be less affected by genetic and environmental dilution, but one can't help but wonder how nutritionally bankrupt veggies can be avoided."

From The Skimmer, Time magazine

Cauliflower-Cheese Soup

INGREDIENTS

3 potatoes, cubed
1 cauliflower, cut into florets
2 carrots, chopped
3 cloves garlic, minced
1 onion, chopped
1 tsp sea salt
4 cups water or vegetable stock
1 1/2 cups cheddar cheese, grated
3/4 - 1 cup milk
1/4 tsp dill
1/4 tsp dry mustard
black pepper to taste

DIRECTIONS

Put potatoes, cauliflower, carrots, garlic, onions, salt, and stock or water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes.

Puree this mixture in a blender (you can leave it more chunky than pureed). Put in another pan and whisk in the cheese, milk, dill, dry mustard, and pepper.

Optional: Top with additional steamed cauliflower florets, chives, and/or extra grated cheese.

Acorn Squash Cake with Streusel Topping

INGREDIENTS

Streusel Topping:
1/2 cup firmly packed light brown sugar
1/3 cup white unbleached flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 tsp vanilla extract
2 cups white unbleached flour
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 cup chopped pecans

DIRECTIONS

Streusel Topping: Combine all ingredients in a bowl. Set aside.

Cake: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.

In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans.

Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.

Bread price increase

Due to the increasing price in flour and other ingredients, Uprising Breads has had to raise their prices. Though we have absorbed the price increase thus far, we will have to increase our bread prices accordingly.

Grainful Bread, Sourdough Light Rye, and Buttermilk and Honey Bread are now $3.99 each.

Irish Soda Bread is now $4.19 each.

Standing orders will continue to receive 5% off our website prices.

If you have any questions or concerns about this or any other issues, please feel free to call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a part of Green Earth Organics!

Introducing Over the Hill Orchards

Did you know they can grow cherries in Saskatchewan?

From Dean and Sylvia Kreutzer, the owners of Over the Hill Orchard and makers of Prairie Cherry products:

"The cherries we grow have been bred at the University of Saskatchewan by crossing the Mongolian cherry (Prunus fruticosa) with the Sour cherry (Prunus cerasus) to create a wonderful fruit that is totally adapted to our harsh climate. Prairie Cherries bloom in mid-late May and depending on the cultivar, ripen from late July until late August. Here at Over the Hill Orchards, we are doing breeding with different selections of Prairie Cherries to continue to improve the fruit quality. Prairie Cherries are used for fresh eating, pies, dried, juice, and are canned."

About Prairie Cherry Splash:

If you are able to find cherry juice in the stores, you'll know that it doesn't taste very cherry-like. Some juices don't even have any real cherry juice in them. Companies don't cherry juice from cherries because it's expensive; it takes approximately 5 pounds of cherries to make 1 litre of cherry juice concentrate. No one wants to 'sacrifice' cherries for juice when there are so many other, and more profitable products that can be made with them.

At Over the Hill Orchards, they consider cherry juice to be a very important product, not only for its high quality, but its health benefits. It is difficult to get a product that is more rich in anti-oxidants than cherry juice.

Prairie Cherry Splash isn't 100% pure cherry juice, as that would be much too strong. After lots of taste testing and trial and error, they've created a drink that is the perfect blend of sweet and tart.

Prairie Cherry Splash is now available from Green Earth Organics! Regular price is $10.90, but it is on sale until the end of February for $10.35. Also, check out Prairie Cherry Spread: regular: $8.30, on sale for $7.89.

Broccoli Romanesco with Chili Oil

INGREDIENTS

1/3 cup extra virgin olive oil
1 head broccoli romanesco (about 2 lbs.), cut into small (2-inch) florets
2 Tbsp chopped garlic (7 to 8 cloves)
1/2 tsp crushed red pepper flakes
1/4 tsp sea salt
1/8 tsp black pepper
2 Tbsp wine vinegar

DIRECTIONS

In a 12-inch saute pan or wok, heat oil over medium-high heat. Add florets and cook, stirring occasionally, until nicely browned and barely tender when pierced with a small knife, about 12 to 15 minutes. (Reduce heat if florets brown too fast.)

Reduce heat to low. Add chopped garlic, red pepper flakes, salt and pepper, and cook until garlic smells cooked, and broccoli is tender but not mushy, 1 to 2 more minutes. Add vinegar and toss until vinegar evaporates, about 1 more minute.