Problems facing banana producers
Bananas are one of the most important foods for both consumption and trade. Almost 100 million metric tonnes of bananas are consumed every year. They are the fourth most important staple food in the world and the fifth most-traded agricultural commodity (after cereals, sugar, coffee, and cocoa), generating billions of dollars.
In the banana industry, production, profits, and power are highly concentrated. Just five corporations control around 85% of the world banana market. Meanwhile, it is hard for small banana farmers and workers on banana plantations to earn a living, and they often work in difficult conditions.
It is estimated that only between 1-3% of total conventional banana revenue returns to the workers on large plantations. Between 7-10% of total revenue of bananas produced on small farms returns to the producers. Overall, an average of 4% of revenue returns to producing countries.
The cheapest production process possible
While large plantations are very efficient in producing cheap bananas ready for export to Northern markets, there are many problems that arise from this. The large corporations involved in banana production have historically had a lot of influence over Latin American governments in the countries where they had plantations.
Conditions allow for the cheapest production process possible, even when this violates labour rights or is environmentally destructive. For instance, in order to prevent the spread of disease on large plantations, huge quantities of pesticide and fungicide spray are used.
Chemical sprays
The typical banana plantation in Central America uses 30 kilograms of active pesticides per hectare annually, ten times more than intensive agriculture in industrialized countries. These chemical sprays have a very serious impact on the health of workers and people who live in the area, as well as for the surrounding wildlife.
Moreover, as a result of the steady decrease in banana prices over the past decades, the daily life of many plantation workers and small farmers in producer countries is deteriorating. In many plantations, work days can be very long, often between 12 to 14 hours with unpaid overtime. The majority of workers don't have any work security or protection against the numerous lay-offs, and many employers only offer short contracts of 6 months or less.
Benefits of Fair Trade for producers
Bananas bearing the Fair Trade Certification Mark have been produced on small farmer organizations or in plantations that meet very high social and environmental standards. Farmers who produce Fair Trade certified bananas are guaranteed a minimum price to cover their costs of sustainable production and a Fair Trade Premium of $1 (US) per box of bananas to invest in social and economic projects in their communities.
The Fair Trade standards for banana production differ between small farmers' organizations and plantations. However the Fair Trade prices and Premium are set at the same level for both types of organization.
Fair Trade minimum price and premium
- Producer organizations are guaranteed a Fair Trade price that covers the sustainable costs of production. The Fair Trade price for bananas is different for each region and is based on the costs of sustainable production.
- The Fair Trade price for organic bananas is higher than for conventional.
- A Fair Trade Premium of $1 (US) per box of bananas is paid to producer organizations.
Fair Trade Standards for small banana farmers:
- Profits must be equally distributed among the members of the cooperative or association.
- All members of the producer organization must have a voice in the decision-making process and in the group organization.
Fair Trade Standards for banana plantations:
- A joint body is formed and includes workers and management to decide on the use of the Premium.
- The Premium must not be used to cover ongoing operating expenses, but rather to improve living and working conditions.
- Forced labour and child labour of children of 15 years and under is prohibited. Work for children over 15 must not interfere with their education. They must not do work that could risk their health.
- Workers have the right to establish or join an independent union.
- Salaries must be equal to or higher than the regional average or than the minimum wage.
- Health and safety measures must be established in order to avoid work-related injuries.
Click here to learn more about Fair Trade standards and practices.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, August 27, 2009
Fresh Corn Fritters
INGREDIENTS
1 large egg, separated
2 ears of corn, cut from cob and drained (about 1 cup)
1/4 cup flour
1/2 tsp sea salt
1/4 tsp baking powder
Dash black pepper
2 Tbsp extra virgin olive oil
Optional toppings: Powdered sugar, or dill or chili powder in sour cream
DIRECTIONS
In a small bowl, beat egg white until stiff; set aside.
In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white.
In a non-stick skillet over medium heat, heat oil. Drop corn mixture into skillet by heaping tablespoons, forming patties. Cook until lightly browned, about 2 minutes, then flip and cook about 2 minutes more. Drain on paper towels; keep warm.
Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder.
1 large egg, separated
2 ears of corn, cut from cob and drained (about 1 cup)
1/4 cup flour
1/2 tsp sea salt
1/4 tsp baking powder
Dash black pepper
2 Tbsp extra virgin olive oil
Optional toppings: Powdered sugar, or dill or chili powder in sour cream
DIRECTIONS
In a small bowl, beat egg white until stiff; set aside.
In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white.
In a non-stick skillet over medium heat, heat oil. Drop corn mixture into skillet by heaping tablespoons, forming patties. Cook until lightly browned, about 2 minutes, then flip and cook about 2 minutes more. Drain on paper towels; keep warm.
Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder.
Thursday, August 20, 2009
Hot Stuff for Health
Capsaicin, the active ingredient in chili peppers, is so hot that it can make your mouth feel like it's on fire. This phytochemical most likely exists in peppers to deter animals from eating them. Yet for humans, when capsaicin is consumed in a somewhat diluted form, such as in hot sauce, chili peppers, or cayenne peppers, it offers a myriad of health benefits.
How Hot is Your Pepper?
Chili peppers come in hundreds of different varieties, each with a unique flavour, coluor, shape, and heat factor. Generally speaking, the hotter the pepper, the more capsaicin it contains.
About 80 percent of the capsaicin in a chili pepper is in its ribs and seeds, which is why much of the heat is removed when these items are taken out.
Hot peppers' heat is measured using the Scoville Heat Scale. While pure capsaicin measures in at over 16 million Scoville Units, most popular varieties rank around 30,000.
Bell peppers make up the baseline, at zero Scoville Units. While the habañero pepper was once thought to be the hottest pepper, measuring in at 300,000 units, an Indian chili pepper called Naga Jolokia was tested in 2000 and received a searing score of 855,000 units!
Fight Cancer
A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.
"Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice," says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.
Provide Pain Relief and Inflammation
Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain and is associated with inflammatory processes. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches, and sinus headaches, and it is being looked at as a potential treatment for arthritis, psoriasis, and diabetic neuropathy.
Prevent Sinusitis and Relieve Congestion
We know hot peppers can make your nose run, relieving congestion, but capsaicin also has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis.
Burn Fat and Lose Weight
Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. The substance may significantly increase metabolic activity for over 20 minutes after it's eaten.
Protect Your Heart
Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
How Hot is Your Pepper?
Chili peppers come in hundreds of different varieties, each with a unique flavour, coluor, shape, and heat factor. Generally speaking, the hotter the pepper, the more capsaicin it contains.
About 80 percent of the capsaicin in a chili pepper is in its ribs and seeds, which is why much of the heat is removed when these items are taken out.
Hot peppers' heat is measured using the Scoville Heat Scale. While pure capsaicin measures in at over 16 million Scoville Units, most popular varieties rank around 30,000.
Bell peppers make up the baseline, at zero Scoville Units. While the habañero pepper was once thought to be the hottest pepper, measuring in at 300,000 units, an Indian chili pepper called Naga Jolokia was tested in 2000 and received a searing score of 855,000 units!
Fight Cancer
A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.
"Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice," says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.
Provide Pain Relief and Inflammation
Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain and is associated with inflammatory processes. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches, and sinus headaches, and it is being looked at as a potential treatment for arthritis, psoriasis, and diabetic neuropathy.
Prevent Sinusitis and Relieve Congestion
We know hot peppers can make your nose run, relieving congestion, but capsaicin also has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis.
Burn Fat and Lose Weight
Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. The substance may significantly increase metabolic activity for over 20 minutes after it's eaten.
Protect Your Heart
Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
Eggplant Casserole
INGREDIENTS
1/4 cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 eggplant, sliced
2 cups cooked rice
1 lb zucchini, sliced
1 cup sliced green beans
Bread crumbs (to taste)
DIRECTIONS
Preheat oven to 350F.
Heat the olive oil in a small pan over medium heat. Sauté the onion and garlic until onion is translucent. Remove from heat, add the oregano, and mix well.
Place the eggplant slices on the bottom of a baking dish. Pour the sautéed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs. Bake for about 45 minutes.
1/4 cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 eggplant, sliced
2 cups cooked rice
1 lb zucchini, sliced
1 cup sliced green beans
Bread crumbs (to taste)
DIRECTIONS
Preheat oven to 350F.
Heat the olive oil in a small pan over medium heat. Sauté the onion and garlic until onion is translucent. Remove from heat, add the oregano, and mix well.
Place the eggplant slices on the bottom of a baking dish. Pour the sautéed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs. Bake for about 45 minutes.
Summer Fruit Upside Down Cake
INGREDIENTS
4 plums and/or 4 peaches and/or 3/4 cup blueberries
1 1/4 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
3 Tbsp butter
1/4 cup brown sugar
1/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan.
If using plums and/or peaches, pit them and cut them into thin slices.
Combine the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.
In the prepared cake pan, combine 3 tablespoons butter and the brown sugar. Place pan inside the preheated oven until the butter melts and begins to bubble. Set aside.
In a large bowl, cream together the 1/3 cup butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange plums and/or peaches around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center, if using. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
To serve, place a large plate face down over the cake pan and turn so the cake is upside down.
4 plums and/or 4 peaches and/or 3/4 cup blueberries
1 1/4 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
3 Tbsp butter
1/4 cup brown sugar
1/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan.
If using plums and/or peaches, pit them and cut them into thin slices.
Combine the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.
In the prepared cake pan, combine 3 tablespoons butter and the brown sugar. Place pan inside the preheated oven until the butter melts and begins to bubble. Set aside.
In a large bowl, cream together the 1/3 cup butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange plums and/or peaches around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center, if using. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
To serve, place a large plate face down over the cake pan and turn so the cake is upside down.
Thursday, August 13, 2009
About Fresh Figs
Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
NUTRITION
Figs are a good source of potassium, a mineral that helps to control blood pressure. They are also a good source of dietary fiber, and are a fruit source of calcium (79 milligrams in an 8 oz serving), a mineral that has many functions including promoting bone density. Additionally, the potassium in figs may also counteract the increased urinary calcium loss caused by high-salt diets, thus helping to further prevent bones from thinning out at a fast rate.
Figs are also a good source of the trace mineral manganese.
DESCRIPTION
Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity as a fresh fruit.
HISTORY
Figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree.
Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain.
STORAGE
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed, or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight.
PREPARATION
Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry.
Some meal ideas using fresh figs:
When preparing oatmeal or any other whole grain breakfast porridge, add some fresh figs.
Poach figs in juice or red wine and serve with yogurt or frozen desserts.
Add quartered figs to a salad of fennel, arugula, and shaved Parmesan cheese.
Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts.
NUTRITION
Figs are a good source of potassium, a mineral that helps to control blood pressure. They are also a good source of dietary fiber, and are a fruit source of calcium (79 milligrams in an 8 oz serving), a mineral that has many functions including promoting bone density. Additionally, the potassium in figs may also counteract the increased urinary calcium loss caused by high-salt diets, thus helping to further prevent bones from thinning out at a fast rate.
Figs are also a good source of the trace mineral manganese.
DESCRIPTION
Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity as a fresh fruit.
HISTORY
Figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree.
Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain.
STORAGE
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed, or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight.
PREPARATION
Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry.
Some meal ideas using fresh figs:
When preparing oatmeal or any other whole grain breakfast porridge, add some fresh figs.
Poach figs in juice or red wine and serve with yogurt or frozen desserts.
Add quartered figs to a salad of fennel, arugula, and shaved Parmesan cheese.
Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts.
Fresh Fig Salad
INGREDIENTS
9 oz shelled walnuts, roughly chopped
1 Tbsp white wine vinegar
Sea salt and black pepper, to taste
1 tsp stone ground mustard
6 Tbsp extra virgin olive oil
24-30 fresh medium to large black mission figs
6-9 oz feta or chevre
DIRECTIONS
In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and olive oil, then shake again to emulsify.
Wipe the fresh figs gently, then cut them in half. Arrange them on a large platter or on individual plates - allow 4 to 5 fresh figs per person, depending on the size of the fruit.
Sprinkle 1 to 1 1/2 oz of crumbled feta or chevre per person over the top of the fresh figs. Scatter the toasted walnuts over the fig salad. Just before serving, give the vinaigrette another good shake, then drizzle over the salad.
9 oz shelled walnuts, roughly chopped
1 Tbsp white wine vinegar
Sea salt and black pepper, to taste
1 tsp stone ground mustard
6 Tbsp extra virgin olive oil
24-30 fresh medium to large black mission figs
6-9 oz feta or chevre
DIRECTIONS
In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and olive oil, then shake again to emulsify.
Wipe the fresh figs gently, then cut them in half. Arrange them on a large platter or on individual plates - allow 4 to 5 fresh figs per person, depending on the size of the fruit.
Sprinkle 1 to 1 1/2 oz of crumbled feta or chevre per person over the top of the fresh figs. Scatter the toasted walnuts over the fig salad. Just before serving, give the vinaigrette another good shake, then drizzle over the salad.
About White Kale
FLAVOUR
Kale is usually totally green, but white kale produces contrasting white midribs within its frilly green leaves. Rather strong flavoured and chewy, its taste is reminiscent of cabbage. Cooked white kale has a delicate texture.
NUTRITION
Kale is an excellent source of folic acid, vitamin A, and vitamin C, and it is also a fair source of calcium and iron. It is low in calories, with one cup of cooked kale containing only about 40 calories.
USE
To prepare kale, cut off and discard the stems. If they are thick even up the leaf, fold the leaves in half and rip the stems out. Wash kale thoroughly, as dirt can get caught in the curly leaves. The easiest way to do this is to submerge the greens in a large bowl of lukewarm water, swishing to dislodge sand or dirt. Lift the leaves from the water, allowing the dirt to remain on the bottom of the bowl. For most applications, there's no need to dry the leaves, as the water on them will help them wilt as they cook.
Cook any way you would any other colour of kale, such as steaming until crisp-tender, stir-frying with garlic and/or ginger, or sautéing in butter or oil. Depending on your preference, you may want to cook it only until crunchy-tender or until very soft. Kale is also an excellent addition to soups like potato, barley, or bean, or try adding it to calzones or pizzas. Blanching it mellows the flavour.
Like most greens, kale is mostly water, so it will shrink a lot when cooked.
Kale's flavour affinities include aged cheese, bacon, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, smoked turkey, and vinegar.
GROWTH
Maturing about sixty-two days after planting, the kale leaves lose chlorophyll after several days when nighttime temperatures drop below fifty degrees Fahrenheit. The loss of chlorophyll results in this white kale variety. It usually takes two to four weeks for the plants to develop their whitest white.
Kale is usually totally green, but white kale produces contrasting white midribs within its frilly green leaves. Rather strong flavoured and chewy, its taste is reminiscent of cabbage. Cooked white kale has a delicate texture.
NUTRITION
Kale is an excellent source of folic acid, vitamin A, and vitamin C, and it is also a fair source of calcium and iron. It is low in calories, with one cup of cooked kale containing only about 40 calories.
USE
To prepare kale, cut off and discard the stems. If they are thick even up the leaf, fold the leaves in half and rip the stems out. Wash kale thoroughly, as dirt can get caught in the curly leaves. The easiest way to do this is to submerge the greens in a large bowl of lukewarm water, swishing to dislodge sand or dirt. Lift the leaves from the water, allowing the dirt to remain on the bottom of the bowl. For most applications, there's no need to dry the leaves, as the water on them will help them wilt as they cook.
Cook any way you would any other colour of kale, such as steaming until crisp-tender, stir-frying with garlic and/or ginger, or sautéing in butter or oil. Depending on your preference, you may want to cook it only until crunchy-tender or until very soft. Kale is also an excellent addition to soups like potato, barley, or bean, or try adding it to calzones or pizzas. Blanching it mellows the flavour.
Like most greens, kale is mostly water, so it will shrink a lot when cooked.
Kale's flavour affinities include aged cheese, bacon, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, smoked turkey, and vinegar.
GROWTH
Maturing about sixty-two days after planting, the kale leaves lose chlorophyll after several days when nighttime temperatures drop below fifty degrees Fahrenheit. The loss of chlorophyll results in this white kale variety. It usually takes two to four weeks for the plants to develop their whitest white.
Kid-Friendly Crispy Kale
Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
INGREDIENTS
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp extra virgin olive oil
1 tsp apple cider vinegar
1/2 tsp sea salt
DIRECTIONS
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Drizzle chopped kale with olive oil and apple cider vinegar. Toss to coat completely. Spread on a sturdy baking sheet and bake for 10 minutes.
Remove from oven and stir, then bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If the kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven and cook until crispy. Turn down the heat if it is getting too brown.
Remove from oven, sprinkle with sea salt, and serve hot.
INGREDIENTS
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp extra virgin olive oil
1 tsp apple cider vinegar
1/2 tsp sea salt
DIRECTIONS
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Drizzle chopped kale with olive oil and apple cider vinegar. Toss to coat completely. Spread on a sturdy baking sheet and bake for 10 minutes.
Remove from oven and stir, then bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If the kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven and cook until crispy. Turn down the heat if it is getting too brown.
Remove from oven, sprinkle with sea salt, and serve hot.
Friday, August 7, 2009
This Month, Help us Level the Playing Field by Empowering Urban Native Youth!
The Urban Native Youth School Supplies Initiative
Let's work together to empower our Native youth by pooling our resources to create real prospects for Aboriginal education and help put an end to the education gap by giving our young neighbours the opportunity to voice their dreams.
For the month of August, Green Earth Organics would love your help with our school supplies drive. All types of material are suitable for donation - spiral notebooks, pencils, rulers, coloured pencils, erasers and even backpacks. Simply leave them in your empty bin so we can pick them up and donate them for you.
We will be donating the supplies to UNYA - Urban NAtive Youth Association. They are Metro Vancouver's only Native youth program-providing organization. It works to empower youth through 21 programs in the areas of education & training, personal support, residential programs and sports & recreation. UNYA also include community develpment, research, advocacy and cultural learning opportunities.
Book Drive Results Overwhelming!
A BIG thanks goes out to all of the Green Earth Organics members who donated books for our book drive. We donated close to 500 books to The Reading Tree. Those books will be distributed through school and community programs to deserving families and children.
Thursday, August 6, 2009
Blueberry-Apricot Muffins
INGREDIENTS
4 fresh apricots
1 cup fresh blueberries
1 tsp lemon juice
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
Dash ground nutmeg
6 Tbsp butter, melted
1/2 cup milk
1 large egg
DIRECTIONS
Preheat over to 375 degrees.
Peel, pit, and diced the apricots. Check the blueberries for stems, wash gently, pat dry. Combine apricots, blueberries, and lemon juice, and toss to coat. Set aside.
Combine dry ingredients in a large bowl.
In another bowl, whisk together melted butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in the fruit mixture. Do not over-mix. Spoon batter into muffin cups.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.
4 fresh apricots
1 cup fresh blueberries
1 tsp lemon juice
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
Dash ground nutmeg
6 Tbsp butter, melted
1/2 cup milk
1 large egg
DIRECTIONS
Preheat over to 375 degrees.
Peel, pit, and diced the apricots. Check the blueberries for stems, wash gently, pat dry. Combine apricots, blueberries, and lemon juice, and toss to coat. Set aside.
Combine dry ingredients in a large bowl.
In another bowl, whisk together melted butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in the fruit mixture. Do not over-mix. Spoon batter into muffin cups.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.
About Soapnuts
Green Earth Organics has just brought in Eaternal Soapnuts Natural Detergent Sachets. For a limited time only, this product is 25% off, so now's the time to try it!
About Soapnuts
Soapnuts are not really nuts, but the fruits of the soapnut tree which grows wild in India. The fruit is nestled in a firm outer shell. When the soapnut fruit ripens, it falls off the tree. It is the harvested and naturally sun dried without being subject to any chemical process, harmful chemicals or artificial ingredients.
How Soapnuts Work
The soapnut shell contains a natural substance called saponin. When the shell absorbs water, it releases these saponins, which circulate as natural surfactants in water, reducing the surface tension of water and freeing dirt, oil and grime from laundry and other household items.
When the clothes or household items are rinsed, the soapnut saponins are washed out, but they pose no threat to the environment, as they are completely organic and biodegradable, without any synthetic fragrances, foaming agents, or toxins.
About Eaternal Soapnut Detergent Sachets
Eaternal Organic Soapnuts are an eco-friendly non-chemical alternative to traditional household detergents and the perfect green alternative for laundry and household cleaning.
How to Use Eaternal Soapnuts
Throw a sachet into the laundry to clean and soften clothes naturally. Soak a sachet in water to make a solution that can be used as a dish soap, a body soap or a shampoo, a household cleaner, a pet shampoo, a fruit and vegetable cleaner, or a natural pest-control for your plants.
For more information about how to use Eaternal Soapnuts for many cleaning tasks, check out their website.
About Soapnuts
Soapnuts are not really nuts, but the fruits of the soapnut tree which grows wild in India. The fruit is nestled in a firm outer shell. When the soapnut fruit ripens, it falls off the tree. It is the harvested and naturally sun dried without being subject to any chemical process, harmful chemicals or artificial ingredients.
How Soapnuts Work
The soapnut shell contains a natural substance called saponin. When the shell absorbs water, it releases these saponins, which circulate as natural surfactants in water, reducing the surface tension of water and freeing dirt, oil and grime from laundry and other household items.
When the clothes or household items are rinsed, the soapnut saponins are washed out, but they pose no threat to the environment, as they are completely organic and biodegradable, without any synthetic fragrances, foaming agents, or toxins.
About Eaternal Soapnut Detergent Sachets
Eaternal Organic Soapnuts are an eco-friendly non-chemical alternative to traditional household detergents and the perfect green alternative for laundry and household cleaning.
How to Use Eaternal Soapnuts
Throw a sachet into the laundry to clean and soften clothes naturally. Soak a sachet in water to make a solution that can be used as a dish soap, a body soap or a shampoo, a household cleaner, a pet shampoo, a fruit and vegetable cleaner, or a natural pest-control for your plants.
For more information about how to use Eaternal Soapnuts for many cleaning tasks, check out their website.
Subscribe to:
Posts (Atom)