We've posted before about the 3/50 Project to support local businesses, and ready or not, the Christmas shopping season is coming. It's an opportunity to support local stores, including ones that you might not necessarily have a reason to shop at normally. We'd love it if Green Earth Organics' members would send us information about their favourite local, independently-owned stores and restaurants. If you would like to share your hidden gem, please email info@greenearthorganics.com with about 200 to 300 words, including their address and their website if applicable, and let us know what name you'd like on the article. We deliver as far out as North Vancouver, Abbotsford, Maple Ridge, and all points in between, so please feel free to share your favourites outside of Vancouver too.
Kidsbooks by Melissa
I'll admit it: I like kids' books. I still re-read my L.M. Montgomery books, especially the "Emily" series. I've got a brand new nephew - only five months old - but he's just my newest excuse to shop at Kidsbooks in Kitsilano. I recently purchased a favourite series of mine from when I was a kid - the "Bunnicula" series - so I can read it to my nephew in, oh, about eight years. In the meantime, I'll read it again myself.
The Kidsbooks' staff members are incredibly knowledgeable. As I was shopping, I overheard one person helping a woman choose a puppet for her grandchild, being sure to make sure that the gift was going to be age-appropriate. I overheard another staff member working with a girl who was about twelve to choose a book she would like based on her favourite books and her reading level. The girl came away with several suggestions for the future and a new book clutched to her chest.
Their selection is huge, covering all ages up to "young adult", and everything from picture books to classics to the newest vampire novel. They can also special order books. Besides books, they also carry some toys. I found the perfect gift for my friend's three year old from the Melissa & Doug line of toys.
If you have a kid on your Christmas shopping list, this just might be the place to go, especially if you are going to need some help. Don't be afraid to ask questions!
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.
Sunday, November 29, 2009
Olympic Planning - Update
Thank you to everyone for their feedback in regards to the Olympics! After considering everyone's comments and after attending a presentation about road closures and business concerns during the event, we will be staying open and continuing to deliver during the two weeks. Deliveries may come earlier in the day than usual, both because we expect to be making slightly fewer deliveries as some of our members expect to go on hold, and to make getting around as easy as possible for our delivery drivers.
There is one exception to our 'business as usual' plan: We will not be able to deliver to downtown Vancouver. Road closures, security measures, and the number of venues will make it impossible. When the Olympics are closer, we will ask our downtown members to choose whether they would like to go on hold, receive their deliveries to an alternative address (if, for example, they have friends or family outside of downtown who would accept delivery), or pick up their bins at our warehouse.
We will keep you up-to-date on any other developments, and we continue to welcome any feedback or questions on the Olympic delivery schedule.
There is one exception to our 'business as usual' plan: We will not be able to deliver to downtown Vancouver. Road closures, security measures, and the number of venues will make it impossible. When the Olympics are closer, we will ask our downtown members to choose whether they would like to go on hold, receive their deliveries to an alternative address (if, for example, they have friends or family outside of downtown who would accept delivery), or pick up their bins at our warehouse.
We will keep you up-to-date on any other developments, and we continue to welcome any feedback or questions on the Olympic delivery schedule.
Zucchini Fritters
INGREDIENTS
2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese
DIRECTIONS
Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.
2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese
DIRECTIONS
Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.
Wednesday, November 25, 2009
Vanilla Extract
INGREDIENTS
3 vanilla beans
1 cup vodka or brandy
DIRECTIONS
Cut the vanilla beans the long way with scissors, stopping one inch from end.
Pour the vodka or brandy into a glass jar. Put the cut beans in the alcohol and push them down until they are completely covered. Cover jar tightly and give it a good shake.
Store in a cool, dry place out of direct sunlight for about two months. Give the bottle a good shake every week or so. Strain and store in a glass jar or bottle.
3 vanilla beans
1 cup vodka or brandy
DIRECTIONS
Cut the vanilla beans the long way with scissors, stopping one inch from end.
Pour the vodka or brandy into a glass jar. Put the cut beans in the alcohol and push them down until they are completely covered. Cover jar tightly and give it a good shake.
Store in a cool, dry place out of direct sunlight for about two months. Give the bottle a good shake every week or so. Strain and store in a glass jar or bottle.
Tuesday, November 24, 2009
Exclusive Offer from Blitz Fitness!
Blitz Fitness is a British Columbia based company that is dedicated to getting people as fit as possible. Health issues are not improving as quickly as they should. We want to change that statistic and change people's lifestyles for the better. In order to excite people to start some kind of training, we make it easier than ever. Visit us online for current promotions and Green Earth customer discounts at www.blitzfitness.ca.
Sunday, November 22, 2009
3/50 Project: RubyDog's Art House
We've posted before about the 3/50 Project to support local businesses, and ready or not, the Christmas shopping season is coming. It's an opportunity to support local stores, including ones that you might not necessarily have a reason to shop at normally. We'd love it if Green Earth Organics' members would send us information about their favourite local, independently-owned stores and restaurants. If you would like to share your hidden gem, please email info@greenearthorganics.com with about 200 to 300 words, including their address and their website if applicable, and let us know what name you'd like on the article. We deliver as far out as North Vancouver, Abbotsford, Maple Ridge, and all points in between, so please feel free to share your favourites outside of Vancouver too.
RubyDog's Art House by Melissa
RubyDog's Art House is, hands down, my favourite store. I was very sad when it had to close in June 2008 due to rent increases in its former location, and I was ecstatic when the owner, Leanne, found a new location this fall and re-opened: 623 Kingsway (near Fraser and Kingsway), Vancouver.
RubyDog's is a unique art supply store. Their focus is altered art, collage, mixed media, visual journaling, and assemblage. They carry an astonishing and diverse selection of art materials, including vintage ephemera, antique papers, imaginative 3-D items, journal, collage, and ATC kits, artistic rubber stamps, inspiring books and magazines, and much, much, much more. My favourite new discovery is making pendants out of dominoes. They sell single dominoes and a lot of fun collage materials that can be glued to them, and Leanne can guide you as to what other materials can be used. You can make beautiful works of art - or, at least, my mother really liked the one I made for her.
If you've never heard of Artist Trading Cards - 2.5" by 3.5" cards of original art - then RubyDog's is the place to discover this fun way of sharing your creative side with other artists. In fact, going into the Art House is an easy way of discovering all kinds of new art forms and new local artists. And the owner, Leanne, is incredibly friendly and helpful.
If you have a creative person on your Christmas list, RubyDog's is the place to find inspiration and things they can't get anywhere else. RubyDog's also hosts workshops, and they have gift certificates.
RubyDog's Art House by Melissa
RubyDog's Art House is, hands down, my favourite store. I was very sad when it had to close in June 2008 due to rent increases in its former location, and I was ecstatic when the owner, Leanne, found a new location this fall and re-opened: 623 Kingsway (near Fraser and Kingsway), Vancouver.
RubyDog's is a unique art supply store. Their focus is altered art, collage, mixed media, visual journaling, and assemblage. They carry an astonishing and diverse selection of art materials, including vintage ephemera, antique papers, imaginative 3-D items, journal, collage, and ATC kits, artistic rubber stamps, inspiring books and magazines, and much, much, much more. My favourite new discovery is making pendants out of dominoes. They sell single dominoes and a lot of fun collage materials that can be glued to them, and Leanne can guide you as to what other materials can be used. You can make beautiful works of art - or, at least, my mother really liked the one I made for her.
If you've never heard of Artist Trading Cards - 2.5" by 3.5" cards of original art - then RubyDog's is the place to discover this fun way of sharing your creative side with other artists. In fact, going into the Art House is an easy way of discovering all kinds of new art forms and new local artists. And the owner, Leanne, is incredibly friendly and helpful.
If you have a creative person on your Christmas list, RubyDog's is the place to find inspiration and things they can't get anywhere else. RubyDog's also hosts workshops, and they have gift certificates.
The 3/50 Project
We were introduced to the 3/50 Project by RubyDog's Art House, an independent Vancouver art supply store that tries to be minimize their environmental impact and supports altered arts that often use unwanted books, board games, and other re-purposed materials. Like Green Earth Organics, RubyDog's is a locally-owned business that keeps money in Vancouver and area.
The idea behind the 3/50 Project is simple: encourage people to support local businesses. The challenge is to choose three local businesses that you would miss if they were gone, then commit to spending $50 a month total between the three businesses. The idea is not to buy things you don't need, but re-direct some of the money you are already spending: choosing a book from an independent instead of from a website, eating at a small restaurant instead of a chain, or finding an alternative to the big American health food chain store.
According to the 3/50 Project, for every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures. If that same $100 is spent in a national chain, only $43 stays in your community. If that $100 is spent online (on a conventional big website), none of the money returns to your community. Of course, the latter doesn’t apply to websites that are entirely locally owned and operated and have brick-and-mortar components, such as Green Earth Organics, which is much more like an independent bookstore than like Amazon.
The idea behind the 3/50 Project is simple: encourage people to support local businesses. The challenge is to choose three local businesses that you would miss if they were gone, then commit to spending $50 a month total between the three businesses. The idea is not to buy things you don't need, but re-direct some of the money you are already spending: choosing a book from an independent instead of from a website, eating at a small restaurant instead of a chain, or finding an alternative to the big American health food chain store.
According to the 3/50 Project, for every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures. If that same $100 is spent in a national chain, only $43 stays in your community. If that $100 is spent online (on a conventional big website), none of the money returns to your community. Of course, the latter doesn’t apply to websites that are entirely locally owned and operated and have brick-and-mortar components, such as Green Earth Organics, which is much more like an independent bookstore than like Amazon.
Roasted Eggplant & Tomatoes With Parmesan
INGREDIENTS
2 small eggplants, cut crosswise into 1/4-inch slices
6 roma tomatoes, cut crosswise into 1/4-inch slices
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 tsp dried basil
Fresh shredded Parmesan cheese
DIRECTIONS
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.
2 small eggplants, cut crosswise into 1/4-inch slices
6 roma tomatoes, cut crosswise into 1/4-inch slices
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 tsp dried basil
Fresh shredded Parmesan cheese
DIRECTIONS
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.
Sunday, November 15, 2009
Olympic Planning
Less than 100 days to go until the start of the Vancouver 2010 Olympics!
Now that more information is available about the road closures involved, Green Earth Organics is trying to figure out how deliveries will work during the two weeks of the Olympics. Naturally, we're especially concerned about our downtown members, but we know a lot of other areas will be affected too. We also wonder how many of our members are already planning to leave town or won't need a delivery during that time period for some other reason.
We'd love to find out what you think your plans are, or your opinions about Green Earth Organics deliveries during the Olympics. Some things to think about:
Will you need your bins more than usual, or not at all?
Would you be willing to receive your bin on a different day of the week, at a different time of day, or just one bin during the two weeks even if you usually receive weekly bins?
Would you be willing to pick up your bin from our East Vancouver warehouse if you are in an area we can't deliver to easily (especially downtown Vancouver)?
Please let us know anything you are thinking about in regards to February deliveries. You can reach us by email (info@greenearthorganics.com), phone (604-708-2345), commenting on this post, or responding to the quick and easy poll on our blog (http://greenearthorganics.blogspot.com/ - top right corner) before November 30th.
We look forward to hearing your opinions. Please let us know if you have any questions or concerns!
Now that more information is available about the road closures involved, Green Earth Organics is trying to figure out how deliveries will work during the two weeks of the Olympics. Naturally, we're especially concerned about our downtown members, but we know a lot of other areas will be affected too. We also wonder how many of our members are already planning to leave town or won't need a delivery during that time period for some other reason.
We'd love to find out what you think your plans are, or your opinions about Green Earth Organics deliveries during the Olympics. Some things to think about:
Will you need your bins more than usual, or not at all?
Would you be willing to receive your bin on a different day of the week, at a different time of day, or just one bin during the two weeks even if you usually receive weekly bins?
Would you be willing to pick up your bin from our East Vancouver warehouse if you are in an area we can't deliver to easily (especially downtown Vancouver)?
Please let us know anything you are thinking about in regards to February deliveries. You can reach us by email (info@greenearthorganics.com), phone (604-708-2345), commenting on this post, or responding to the quick and easy poll on our blog (http://greenearthorganics.blogspot.com/ - top right corner) before November 30th.
We look forward to hearing your opinions. Please let us know if you have any questions or concerns!
Persimmon Holiday Cookies
INGREDIENTS
3 hachiya or fuyu persimmons, very ripe & mushy
1 tsp baking soda
1 cup sugar
1/2 cup butter
1 egg
2 cups flour
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup pecans, chopped
1 cup dates, chopped
6 oz chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
Using a food processor or mixer thoroughly process the persimmon pulp, baking soda, sugar, and butter until well blended and creamy. Add the whole egg, beat well.
In another bowl, sift flour with spices. Add the nuts and dates, blending by hand. Add the processed pulp and mix well.
Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart (they remain mounded and do not spread much when baked).
Bake for 15-20 minutes until golden brown. Cool on racks.
Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted, drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate.
3 hachiya or fuyu persimmons, very ripe & mushy
1 tsp baking soda
1 cup sugar
1/2 cup butter
1 egg
2 cups flour
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup pecans, chopped
1 cup dates, chopped
6 oz chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
Using a food processor or mixer thoroughly process the persimmon pulp, baking soda, sugar, and butter until well blended and creamy. Add the whole egg, beat well.
In another bowl, sift flour with spices. Add the nuts and dates, blending by hand. Add the processed pulp and mix well.
Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart (they remain mounded and do not spread much when baked).
Bake for 15-20 minutes until golden brown. Cool on racks.
Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted, drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate.
About Persimmons
Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. They come in two varieties - Fuyu and Hachiya - with very different properties. The Fuyu persimmons are short and squat, looking a little like tomatoes; they are meant to be peeled, sliced, and eaten like apples. Hachiya are larger than the Fuyu and somewhat acorn shaped. They need to ripen completely.
If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium.
When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
The nature of the Hachiya persimmon is such that it is almost always used as a purée, in cookies, cakes, brownies, breads, puddings, flans, and sauces. Baking with ripe Hachiyas can sometimes reintroduce tannin, so it's best to add baking soda to the recipe to offset that possibility. Citrus juice will help prevent persimmons from darkening during baking.
To make an easy persimmon sorbet, just freeze the whole fruit and allow it to defrost slightly in the refrigerator. Peel back the skin, and spoon out the flesh. You can add a few drops of rum, bourbon, or brandy, all of which go well in persimmon preparations, or use seasonings such as ginger, vanilla, nutmeg, ground coriander and cinnamon. Persimmons are a fall/winter fruit, so nuts such as hazelnuts, almonds, and walnuts go well with them, as do dried fruits such as raisins and prunes. Orange juice, orange liqueurs, and brown sugar also match up nicely with persimmons.
If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium.
When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
The nature of the Hachiya persimmon is such that it is almost always used as a purée, in cookies, cakes, brownies, breads, puddings, flans, and sauces. Baking with ripe Hachiyas can sometimes reintroduce tannin, so it's best to add baking soda to the recipe to offset that possibility. Citrus juice will help prevent persimmons from darkening during baking.
To make an easy persimmon sorbet, just freeze the whole fruit and allow it to defrost slightly in the refrigerator. Peel back the skin, and spoon out the flesh. You can add a few drops of rum, bourbon, or brandy, all of which go well in persimmon preparations, or use seasonings such as ginger, vanilla, nutmeg, ground coriander and cinnamon. Persimmons are a fall/winter fruit, so nuts such as hazelnuts, almonds, and walnuts go well with them, as do dried fruits such as raisins and prunes. Orange juice, orange liqueurs, and brown sugar also match up nicely with persimmons.
Sunday, November 8, 2009
Un-Caesar Salad
INGREDIENTS
1 to 4 cloves of garlic (to taste), chopped
4 Tbsp lemon juice
1 Tbsp capers, including the brine
4 Tbsp canned chickpeas, rinsed
4 Tbsp water
2 tsp tamari
Romaine lettuce, pepper, croutons, additional capers for garnish
DIRECTIONS
Blend all of the dressing ingredients together until only tiny pieces of chickpea are visible. Toss romaine lettuce with dressing and garnish with fresh ground black pepper, croutons, and capers.
1 to 4 cloves of garlic (to taste), chopped
4 Tbsp lemon juice
1 Tbsp capers, including the brine
4 Tbsp canned chickpeas, rinsed
4 Tbsp water
2 tsp tamari
Romaine lettuce, pepper, croutons, additional capers for garnish
DIRECTIONS
Blend all of the dressing ingredients together until only tiny pieces of chickpea are visible. Toss romaine lettuce with dressing and garnish with fresh ground black pepper, croutons, and capers.
Bog Tree Cutting Raises Concern
Sandor Gyarmati, The Delta Optimist
Saturday, October 24, 2009
Burns Bog Conservation Society president Eliza Olson is concerned a large development could impact an area of the bog.
Tree cutting taking place in an area some consider to be part of Burns Bog is raising concern about the possibility of a large-scale development on its way.
Owning 500 acres (200 hectares) of land adjacent to the designated Burns Bog protected zone, MK Delta Lands Group received a permit this summer to remove trees to conduct geotechnical assessments in an area just west of Highway 91, between 72nd and 64th avenues.
"I want to know if this is the first step in some kind of major development application," said Delta North MLA Guy Gentner.
Noting Delta council had passed a special tree-cutting bylaw a few years ago specifically aimed at the bog, which encompasses the privately-owned parcels, Gentner said a major industrial or commercial development could be on its way.
Community planning director Tom Leathem said the company has an open-ended permit that allows the cutting of smaller trees but not large ones.
"They're to keep track of the number of trees they disturb and when they're done they provide us with a report and we figure out what the compensation required is going to be," he said.
"They're not quite finished their work yet. They tell us they haven't disturbed any of the larger trees, just the smaller ones ... They're no doubt doing the research to figure out if they can (develop) but we don't have an application or any kind of proposal," Leathem noted.
In 2004, four levels of government - federal, provincial, regional and municipal - purchased about 2,000 hectares (5,000 acres) of the bog for $73 million. Five times the size of Stanley Park, it was designated as the Burns Bog Ecological Reserve, a protected area.
However, the 200 hectares (500 acres) now owned by MK Delta Lands Group was not included in the purchase, even though some, including the Burns Bog Conservation Society, had insisted that land should have also been purchased and received protected status.
"Absolutely it's part of the bog, it is the bog," said society president Eliza Olson, who is also concerned a large development could be on its way that could impact the conservancy area.
"There's been no effort to acquire these lands by the Corporation of Delta or the province," she said.
Gentner said it's not clear why the still privately owned area was not purchased by government even though it has ecological value.
The Burns Bog Ecosystem Review Synthesis Report, released in 2001, concluded that virtually all of Burns Bog must be preserved to ensure the viability of the ecosystem.
On its website, MK Delta Lands Group notes its parcels were deemed to be outside the scientifically designated Burns Bog area.
"Since that time MK Delta Lands Group has been working cooperatively with the GVRD to ensure that, as an adjacent neighbour to Burns Bog, measures are being taken to protect this ecological gem."
Matthews Southwest, a Toronto development company, purchased the bog in an 11th hour deal from longtime property owners Western Delta Lands.
The firm quickly flipped the land to the four levels of government, but retained a large chunk.
The firm later morphed into MK Delta Lands Group.
The remaining private land is zoned I3 industrial gravel extraction and agricultural.
At the time of the purchase, Premier Gordon Campbell said it was in no way tied to future rezoning.
Olson said the public should also be aware how the bog is under threat from other areas just outside the designated conservancy area, including the South Fraser Perimeter Road, as well a development application by Earth King Project 64 Ltd. to build a mixed industrial/commercial business park.
About the Burns Bog Conservation Society
Mission Statement:
Conservation through education by
... protecting the world's peatlands by educating people on the importance of Burns Bog, a globally unique ecosystem due to its chemistry, form, flora, fauna and size as one of the world's largest undeveloped ecosystems in an urban area.
... proving opportunities for people to interact with this natural environment through interpretive tours, educational materials, supporting controlled access to the main Bog area, and maintaining the boardwalks to provide access for all members of our broader community.
... advocating for ecologically responsible governance of Burns Bog and other peatlands worldwide at the local, provincial and federal levels of Canadian government and by working with peatland organizations and scientists worldwide.
Some important peat bog facts:
Peat bog store and filter 10% of the world's fresh water.
A typical peat extractor will take up to 22cm of peat per year, however it grows at approximately 1mm per year.
Carbon dioxide emissions from peatland exploitation are estimated to be 3 billion tonnes per year.
A recent United Nations report estimates the preservation and restoration of peat bogs can reduce global greenhouse gas emissions by 10%.
Steps you can take to save peatlands:
Prince Charles announced in 1987 that he would no longer use peat in his gardening practices.You can do it too.
Use peat alternatives in place of peat in your gardening practices. Coir or coconut fibre easily replaces peat and it helps solve two environmental problems: it keeps peat in our bogs and reduces the amount of coconut fibre in Sri Lanka and other Asian countries.
Compost kitchen and garden wastes and use them in your garden. This saves peat bogs and reduces waste going into the landfill.
For more information about Burns Bog, its environmental benefits and the threats it faces, check out the Burns Bog Conservation Society's website.
Saturday, October 24, 2009
Burns Bog Conservation Society president Eliza Olson is concerned a large development could impact an area of the bog.
Tree cutting taking place in an area some consider to be part of Burns Bog is raising concern about the possibility of a large-scale development on its way.
Owning 500 acres (200 hectares) of land adjacent to the designated Burns Bog protected zone, MK Delta Lands Group received a permit this summer to remove trees to conduct geotechnical assessments in an area just west of Highway 91, between 72nd and 64th avenues.
"I want to know if this is the first step in some kind of major development application," said Delta North MLA Guy Gentner.
Noting Delta council had passed a special tree-cutting bylaw a few years ago specifically aimed at the bog, which encompasses the privately-owned parcels, Gentner said a major industrial or commercial development could be on its way.
Community planning director Tom Leathem said the company has an open-ended permit that allows the cutting of smaller trees but not large ones.
"They're to keep track of the number of trees they disturb and when they're done they provide us with a report and we figure out what the compensation required is going to be," he said.
"They're not quite finished their work yet. They tell us they haven't disturbed any of the larger trees, just the smaller ones ... They're no doubt doing the research to figure out if they can (develop) but we don't have an application or any kind of proposal," Leathem noted.
In 2004, four levels of government - federal, provincial, regional and municipal - purchased about 2,000 hectares (5,000 acres) of the bog for $73 million. Five times the size of Stanley Park, it was designated as the Burns Bog Ecological Reserve, a protected area.
However, the 200 hectares (500 acres) now owned by MK Delta Lands Group was not included in the purchase, even though some, including the Burns Bog Conservation Society, had insisted that land should have also been purchased and received protected status.
"Absolutely it's part of the bog, it is the bog," said society president Eliza Olson, who is also concerned a large development could be on its way that could impact the conservancy area.
"There's been no effort to acquire these lands by the Corporation of Delta or the province," she said.
Gentner said it's not clear why the still privately owned area was not purchased by government even though it has ecological value.
The Burns Bog Ecosystem Review Synthesis Report, released in 2001, concluded that virtually all of Burns Bog must be preserved to ensure the viability of the ecosystem.
On its website, MK Delta Lands Group notes its parcels were deemed to be outside the scientifically designated Burns Bog area.
"Since that time MK Delta Lands Group has been working cooperatively with the GVRD to ensure that, as an adjacent neighbour to Burns Bog, measures are being taken to protect this ecological gem."
Matthews Southwest, a Toronto development company, purchased the bog in an 11th hour deal from longtime property owners Western Delta Lands.
The firm quickly flipped the land to the four levels of government, but retained a large chunk.
The firm later morphed into MK Delta Lands Group.
The remaining private land is zoned I3 industrial gravel extraction and agricultural.
At the time of the purchase, Premier Gordon Campbell said it was in no way tied to future rezoning.
Olson said the public should also be aware how the bog is under threat from other areas just outside the designated conservancy area, including the South Fraser Perimeter Road, as well a development application by Earth King Project 64 Ltd. to build a mixed industrial/commercial business park.
About the Burns Bog Conservation Society
Mission Statement:
Conservation through education by
... protecting the world's peatlands by educating people on the importance of Burns Bog, a globally unique ecosystem due to its chemistry, form, flora, fauna and size as one of the world's largest undeveloped ecosystems in an urban area.
... proving opportunities for people to interact with this natural environment through interpretive tours, educational materials, supporting controlled access to the main Bog area, and maintaining the boardwalks to provide access for all members of our broader community.
... advocating for ecologically responsible governance of Burns Bog and other peatlands worldwide at the local, provincial and federal levels of Canadian government and by working with peatland organizations and scientists worldwide.
Some important peat bog facts:
Peat bog store and filter 10% of the world's fresh water.
A typical peat extractor will take up to 22cm of peat per year, however it grows at approximately 1mm per year.
Carbon dioxide emissions from peatland exploitation are estimated to be 3 billion tonnes per year.
A recent United Nations report estimates the preservation and restoration of peat bogs can reduce global greenhouse gas emissions by 10%.
Steps you can take to save peatlands:
Prince Charles announced in 1987 that he would no longer use peat in his gardening practices.You can do it too.
Use peat alternatives in place of peat in your gardening practices. Coir or coconut fibre easily replaces peat and it helps solve two environmental problems: it keeps peat in our bogs and reduces the amount of coconut fibre in Sri Lanka and other Asian countries.
Compost kitchen and garden wastes and use them in your garden. This saves peat bogs and reduces waste going into the landfill.
For more information about Burns Bog, its environmental benefits and the threats it faces, check out the Burns Bog Conservation Society's website.
Sunday, November 1, 2009
Spaghetti Squash Basics
If you've never tried any spaghetti squash recipes or cooked with spaghetti squash at all, here's what you need to know:
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Spaghetti Squash Hash Browns
INGREDIENTS
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
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