INGREDIENTS
6 tomatoes, chopped
About 8 cups of cooked penne (or brown rice penne)
2 Tbsp chopped fresh dill
1 Tbsp grated lemon rind
1/2 tsp sea salt
1/2 tsp freshly ground pepper
DIRECTIONS
Cook tomatoes in a large skillet over medium heat, stirring gently, for about 2 minutes. Add pasta, dill, and remaining ingredients. Cook, stirring often, just until thoroughly heated.
Serve immediately.
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.
Wednesday, March 31, 2010
Friday, March 26, 2010
Earth Hour 2010
Light the way again on March 27th from 8:30 PM to 9:30 PM. Recognizing the contribution individuals can make in tackling climate change.
The first Earth Hour took place in Sydney, Australia in 2007.
In 2008 more than 400 cities around the world participated.
Last year 1 billion people were reached globally.
In 2009, 4000 cities used their light switch to vote for Earth.
Check out Earth Hour 2010.
The first Earth Hour took place in Sydney, Australia in 2007.
In 2008 more than 400 cities around the world participated.
Last year 1 billion people were reached globally.
In 2009, 4000 cities used their light switch to vote for Earth.
Check out Earth Hour 2010.
Thursday, March 25, 2010
SOLEfood - Urban Farming in the Downtown Eastside
SOLEfood is an Enterprising Non Profit (ENP) established in 2009 by United We Can. It is a fully functional urban farm consisting of hundreds of planters. The farm employs dozens of residents from Vancouver's Downtown East Side on a part-time basis. SOLEfood's first crop will be harvested in the Spring of 2010.
For more information on the farm, contact solefood@unitedwecan.ca.
If you are interested in participating in one of our on-going volunteer builds, contact projectsinplace@gmail.com.
From their blog post on March 22nd:
Help SOLEfood find farm tools
The inaugural season of SOLEfood farm is upon us. This new season brings with it the search for farming tools to help us do the best job possible. With the help of our farm mentor, Michael Ableman, we have gathered this list of needs for the coming season. To see pics of the items, go to Johnny's Selected Seed website. If you can help with any of these items, please email seann@unitedwecan.ca.
1 Model 20 "Carts Vermont" Cart
1 Smart Cart
1 Standard Wheelbarrow
1 Sifter to fit cart
4 Collinear hoes - 3&3/4” blades
2 Collinear hoes - standard blade
1 Stirrup hoe - 5" blade
1 Stirrup hoe - 7” blade
1 Bed prep rake
1 Set of row markers for bed prep rake
1 Broadfork - model 520
6 Heavy duty digging forks
4 Heavy duty compost forks
2 Short handled wire weeders
2 Short handled spring tined cultivators
2 Short handled collinear hoes
6 Trowels
1 Rotary tool sharpener
12 9145 greens knives
8 7-gallon tubtrugs
8 11-gallon tubtrugs
6 Standard steel rakes
Remay or floating row cover to cover – sufficient to cover 1/2 of total area. Medium weight.
1 Quick Hoops bender
Greenhouse plastic - sufficient to cover 1/2 of total beds
Irrigation Supplies
Irrigation tape - approximately 10,000 linear feet, 6 mil, 8 inch perforations.
450 Lock sleeve cam fittings
2 500-foot rolls of drip hose - 3/4 inch
25 3/4” drip/female threaded hose fittings
5 Heavy duty garden hoses
Post Harvest/Marketing
Stainless sink
Large salad spinner
Refrigeration unit
Boxes for distribution
Digital scale
Produce bags
EZ UP tent
Small truck
Elastics
Twist ties
For more information on the farm, contact solefood@unitedwecan.ca.
If you are interested in participating in one of our on-going volunteer builds, contact projectsinplace@gmail.com.
From their blog post on March 22nd:
Help SOLEfood find farm tools
The inaugural season of SOLEfood farm is upon us. This new season brings with it the search for farming tools to help us do the best job possible. With the help of our farm mentor, Michael Ableman, we have gathered this list of needs for the coming season. To see pics of the items, go to Johnny's Selected Seed website. If you can help with any of these items, please email seann@unitedwecan.ca.
1 Model 20 "Carts Vermont" Cart
1 Smart Cart
1 Standard Wheelbarrow
1 Sifter to fit cart
4 Collinear hoes - 3&3/4” blades
2 Collinear hoes - standard blade
1 Stirrup hoe - 5" blade
1 Stirrup hoe - 7” blade
1 Bed prep rake
1 Set of row markers for bed prep rake
1 Broadfork - model 520
6 Heavy duty digging forks
4 Heavy duty compost forks
2 Short handled wire weeders
2 Short handled spring tined cultivators
2 Short handled collinear hoes
6 Trowels
1 Rotary tool sharpener
12 9145 greens knives
8 7-gallon tubtrugs
8 11-gallon tubtrugs
6 Standard steel rakes
Remay or floating row cover to cover – sufficient to cover 1/2 of total area. Medium weight.
1 Quick Hoops bender
Greenhouse plastic - sufficient to cover 1/2 of total beds
Irrigation Supplies
Irrigation tape - approximately 10,000 linear feet, 6 mil, 8 inch perforations.
450 Lock sleeve cam fittings
2 500-foot rolls of drip hose - 3/4 inch
25 3/4” drip/female threaded hose fittings
5 Heavy duty garden hoses
Post Harvest/Marketing
Stainless sink
Large salad spinner
Refrigeration unit
Boxes for distribution
Digital scale
Produce bags
EZ UP tent
Small truck
Elastics
Twist ties
Southern-Style Vegetarian Collard Greens
INGREDIENTS
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/2 large onion, chopped
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 lb collard greens, chopped
3 cups vegetable broth
2 tomatoes, seeded and chopped
Sea salt and freshly ground pepper to taste
DIRECTIONS
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic and cook another minute. Add collard greens and cook another minute. Add the vegetable broth, cover, and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and pepper.
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/2 large onion, chopped
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 lb collard greens, chopped
3 cups vegetable broth
2 tomatoes, seeded and chopped
Sea salt and freshly ground pepper to taste
DIRECTIONS
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic and cook another minute. Add collard greens and cook another minute. Add the vegetable broth, cover, and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and pepper.
Thursday, March 18, 2010
Roasted Pepper Salad Dressing
INGREDIENTS
1 orange, yellow, or red bell pepper
3/4 tsp sugar
1 tsp finely diced red onion
Sea salt and pepper to taste
1 tsp dijon mustard
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
DIRECTIONS
Roast the pepper by putting it on a baking sheet under the broiler and broil, turning every 3 to 5 minutes, until all sides are blistered. Place in a sealed ziploc bag and allow to cool until you can handle it - at least 10 minutes (this will create a steam pocket and will make it easier to peel).
Peel, de-seed and core the pepper and put in a food processor and blend until smooth. Add remaining ingredients and process until blended and uniform.
1 orange, yellow, or red bell pepper
3/4 tsp sugar
1 tsp finely diced red onion
Sea salt and pepper to taste
1 tsp dijon mustard
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
DIRECTIONS
Roast the pepper by putting it on a baking sheet under the broiler and broil, turning every 3 to 5 minutes, until all sides are blistered. Place in a sealed ziploc bag and allow to cool until you can handle it - at least 10 minutes (this will create a steam pocket and will make it easier to peel).
Peel, de-seed and core the pepper and put in a food processor and blend until smooth. Add remaining ingredients and process until blended and uniform.
Thursday, March 11, 2010
Covenant House Responds
Thank you to all our members who contributed to our warm clothing drive in January (Green Earth Collects Warmth for Those in Need)! The Covenant House sent us a very nice thank you letter that we'd like to share with you:
On behalf of the youth we serve I'd like to thank you for collecting items for donation to Covenant House Vancouver. We're also grateful to your client base for assisting you in this endeavour.
The youth accessing our drop-in centre program are most in need of access to clothing and cold weather gear. Donated items such as these are sorted and placed in the clothing room in our drop-in centre; young people coming in seeking our help can replace their worn-out clothing, shoes and cold-weather items. Something as simple as a gently-used sweater can make the world of difference to a young person trying to survive on Vancouver's streets.
The drop-in centre is one of four key programs that make up Covenant House's Continuum of Care which includes: street outreach, the residential crisis shelter and a transitional living program. Collectively these programs meet the young people we help "where they're at", giving them the tools to permanently leave the streets behind. Last year alone we assisted almost 2,000 youths across all our programs.
We are grateful for your hard work on our behalf; it's very much appreciated.
Best regards,
Mark Savard
Development Office - Community Gviving
www.covenanthousebc.org
On behalf of the youth we serve I'd like to thank you for collecting items for donation to Covenant House Vancouver. We're also grateful to your client base for assisting you in this endeavour.
The youth accessing our drop-in centre program are most in need of access to clothing and cold weather gear. Donated items such as these are sorted and placed in the clothing room in our drop-in centre; young people coming in seeking our help can replace their worn-out clothing, shoes and cold-weather items. Something as simple as a gently-used sweater can make the world of difference to a young person trying to survive on Vancouver's streets.
The drop-in centre is one of four key programs that make up Covenant House's Continuum of Care which includes: street outreach, the residential crisis shelter and a transitional living program. Collectively these programs meet the young people we help "where they're at", giving them the tools to permanently leave the streets behind. Last year alone we assisted almost 2,000 youths across all our programs.
We are grateful for your hard work on our behalf; it's very much appreciated.
Best regards,
Mark Savard
Development Office - Community Gviving
www.covenanthousebc.org
Roasted Turnips with Maple-Mustard Glaze
INGREDIENTS
4 lbs turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 Tbsp stone-ground mustard
2 Tbsp extra virgin olive oil
1 Tbsp toasted sesame oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
DIRECTIONS
Place the turnips in a large pot, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside.
Lightly oil a large baking dish and set aside.
In a saucepan, place the maple syrup, mustard, olive oil, toasted sesame oil, and salt and pepper, and simmer over low heat for 3 minutes to blend the flavours. Place the drained turnips in the prepared baking dish and pour the warm maple-mustard mixture over the turnips. Bake at 350 degrees for 1 to 1 1/2 hours, basting the turnips with the sauce every 20-30 minutes, or until the turnips are golden brown and very tender.
Serves 8 - 10.
4 lbs turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 Tbsp stone-ground mustard
2 Tbsp extra virgin olive oil
1 Tbsp toasted sesame oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
DIRECTIONS
Place the turnips in a large pot, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside.
Lightly oil a large baking dish and set aside.
In a saucepan, place the maple syrup, mustard, olive oil, toasted sesame oil, and salt and pepper, and simmer over low heat for 3 minutes to blend the flavours. Place the drained turnips in the prepared baking dish and pour the warm maple-mustard mixture over the turnips. Bake at 350 degrees for 1 to 1 1/2 hours, basting the turnips with the sauce every 20-30 minutes, or until the turnips are golden brown and very tender.
Serves 8 - 10.
Chard and Tomato Frittata
INGREDIENTS
2 tsp extra virgin olive oil
4 garlic cloves, minced
1 cup chopped onion
1 lb chard, chopped
6 egg whites
2 whole eggs
3 Tbsp chopped fresh basil
1/4 tsp sea salt
1/4 tsp pepper
1 medium tomato, sliced
DIRECTIONS
In a skillet, heat 1 teaspoon of oil over medium heat. Add the garlic and onions and saute until onions are translucent, about 5 minutes.
Add the chard. Lower the heat, cover the skillet, and cook for 10 minutes.
Remove from heat and drain off any extra liquid.
In a large bowl, beat the egg white, whole eggs, salt and pepper until blended. Stir in the chard and the fresh basil.
Coat the bottom of a skillet with the remaining olive oil and return to medium heat. When hot, pour in egg mixture and then arrange tomato slices on top. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
Serve immediately or at room temperature.
Serves 6 - 8.
2 tsp extra virgin olive oil
4 garlic cloves, minced
1 cup chopped onion
1 lb chard, chopped
6 egg whites
2 whole eggs
3 Tbsp chopped fresh basil
1/4 tsp sea salt
1/4 tsp pepper
1 medium tomato, sliced
DIRECTIONS
In a skillet, heat 1 teaspoon of oil over medium heat. Add the garlic and onions and saute until onions are translucent, about 5 minutes.
Add the chard. Lower the heat, cover the skillet, and cook for 10 minutes.
Remove from heat and drain off any extra liquid.
In a large bowl, beat the egg white, whole eggs, salt and pepper until blended. Stir in the chard and the fresh basil.
Coat the bottom of a skillet with the remaining olive oil and return to medium heat. When hot, pour in egg mixture and then arrange tomato slices on top. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
Serve immediately or at room temperature.
Serves 6 - 8.
3/50 Project: Juliet's Room
We've posted before about the 3/50 Project to support local businesses. 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.
Juliet's Room by Louise Osborn
In terms of fave, "GEO friendly" stores, there is Juliet's Room on Fourth near Alma, which sells handmade bath and skin care products. The natural and strong scents, herbs, and spices are mixed by the owner, Stacelynn Caughlan, who is usually the person handling the retail side too. Wonderful, fairly priced, and passion inducing! I exclaimed out loud when I smelled the lavender bath milk! She makes it strong so peeps can mix with epsom salts to keep their costs down. She told me she wanted to make a product she herself could afford to buy. "There are enough high priced bath products on the market." And she gives out free samples in front of the store on a table. Wow!!!
Juliet's Room values quality and sustainability. Stacelynn has done a number of things to make the business as environmentally friendly as possible, including becoming a carbon-neutral company, using recycled shipping materials and biodegradable packing peanuts, using only recyclable bottles and jars for their products, and making products that are biodegradable. Most of their products are over 70% organic, and many of them are vegan (all are vegetarian).
For a treat for your body and your senses, check out Juliet's Room's website or go directly to their store location at 3630 West 4th Ave., Vancouver.
Juliet's Room by Louise Osborn
In terms of fave, "GEO friendly" stores, there is Juliet's Room on Fourth near Alma, which sells handmade bath and skin care products. The natural and strong scents, herbs, and spices are mixed by the owner, Stacelynn Caughlan, who is usually the person handling the retail side too. Wonderful, fairly priced, and passion inducing! I exclaimed out loud when I smelled the lavender bath milk! She makes it strong so peeps can mix with epsom salts to keep their costs down. She told me she wanted to make a product she herself could afford to buy. "There are enough high priced bath products on the market." And she gives out free samples in front of the store on a table. Wow!!!
Juliet's Room values quality and sustainability. Stacelynn has done a number of things to make the business as environmentally friendly as possible, including becoming a carbon-neutral company, using recycled shipping materials and biodegradable packing peanuts, using only recyclable bottles and jars for their products, and making products that are biodegradable. Most of their products are over 70% organic, and many of them are vegan (all are vegetarian).
For a treat for your body and your senses, check out Juliet's Room's website or go directly to their store location at 3630 West 4th Ave., Vancouver.
Friday, March 5, 2010
GEO About Town: Greenstream Sustainability Showcase
Above: Guest speakers (l to r): Cease Wyss, Maureen Cureton,Juvarya Warsi, Danielle Bédard (organizer), Brady Dahmer
Thursday, February 11 from 5-8 pm Vancouver’s sustainable community took the spotlight at the Greenstream Sustainability Showcase at The Light House Sustainable Building Centre, 2060 Pine Street.
Above: Jeremy from Turning Point Brewery pouring Stanley Park beer which was donated to the event.
Lighthouse Sustainable Building Centre Events
Green Earth Organics was one of the organizers of this highly successful event featuring speakers Juvarya Warsi, Strategist for the Light House Sustainable Building Centre, Maureen Cureton of Vancity’s Green Business, Brady Dahmer and Lindsay Namiache, Founders of the Projecting Change Film Festival and Cease Wyss, Food Activist, Filmmaker, educator and author. Live music from guitarist Dave Ivaz, gift basket drawings and Stanley Park beer from Turning Point Brewery made for a sustainable good time for all!
Above: Jeremy from Turning Point Brewery pouring Stanley Park beer which was donated to the event.
Interested in “greening” your home? Building a new one? Lighthouse Sustainable Building Centre is fast becoming BC’s mecca for all things sustainable when it comes to construction and “built environment” technologies. And it’s a great place to network and meet others interested in sustainability issues! March features some great networking events and speakers. To see their calendar of March events, visit: http://www.sustainablebuildingcentre.com/
Above: An overview of the crowd.
Above: An overview of the crowd.From Our Newsletter : BC Budget Blues to follow Olympic Gold?
The Olympics are over, and Para-Olympics yet to begin. Canada won more gold medals than any country ever in the history of the Winter Games! Canada showed the world just “whose game” hockey is in their “edge of your seat” victory over the US. Canadian athletes captured the hearts of the world, and BC’s breathtaking scenery certainly captured their eyes.
But when the “highs” finally fade, financial reality will set in for those of us who call Vancouver home. Rate hikes by BC Hydro (about 9 percent) and inching-up gas prices indicate the “adjustment” is starting. Will we find ourselves nauseous atop the “porcelain throne,” like college fraternity members waking up after a two-week “budget bender?”
Bottom line: It’s hard to be totally awesomely “green” when you are going totally awesomely broke.
For example, over the next two years provincial funding for the arts will be gutted by 88%. School closures will once again make headlines. Poverty and homelessness in Vancouver’s Downtown East Side will remain a pressing problem harder to address with budget shortfalls. And don’t look now, but is that axe going to hit important Medicare programs?
Our friends at Dogwood Initiative have a great piece, with an eye-opening chart and informative interview, on “Unspinning the BC Budget”. See it here.
Green or not green?
Vancouver’s consistent “Green Messaging” throughout the Olympics paints an eco-forward, altruistic picture of Vancouver as the Greenest City ever, hosting the greenest Olympics ever.
So as the compost drum turns…is it… “Green or not Green?”
Green.
The athlete’s 2010 Olympic Village at False Creek was a triumph of Green building technology. From using captured methane gas from a former landfill for energy, to using waste heat expelled from a nearby wastewater treatment facility for heat, the village is a Green medal winner.
Green transportation also scored big during the games, though with substantial sticker shock: eighty-nine million dollars. But the hydrogen and fuel-cell fleet of green buses and smaller vehicles, and the new Canada Line system will improve public transportation.
Recycling is a Vancouver tradition, and played a prominent role in the 2010 Winter Games. It’s good that recycling bins are everywhere. They’re one thing a city can never have too many of. Still, you can lead a rowdy partier to the recycling bin but you can’t make them use it…
Vancouver is committed to a net-zero carbon footprint. As officials track the carbon footprint of the games, we will post results. Vancouver does win a Green medal for effort.
Points for Trying: the now-famous ice-cleaning machine that kept breaking down during men’s speed skating was engineered to be “green”, but just couldn’t cut it on the ice. It ended up being priceless publicity for Zamboni, which brought a machine in from Calgary to save the day.
Not Green.
Trucking and flying in massive amounts of snow to Cypress when our warm weather gave a whole new meaning to “green Winter Olympics.” Could there have been an alternative? Was this the only way to deal with the situation? Possibly. But the massive amounts of fossil fuel burned simply to whiten our green slopes for a sporting event gets a “not green” thumbs down.
Really Not Green
Much has been written about sponsor Coca Cola’s “green” Olympic efforts. And they may very well win a medal for “greenwashing.” But calling the Coca Cola Company “green” is like calling Dick Cheney a pacifist.
Coca Cola is famous for privatizing public water supplies, most notably in India, then polluting and poisoning them, systematically harming both the local environment and economy.
Coca Cola’s products are also NOT green. The concoction of industrial chemicals sold as “soda” is actually full of potential carcinogens and environmental toxins. Very recently Coca Cola has also been under investigation in China for mercury poisoning in their Beijing plant. Click here to read more.
To better understand why Coca Cola is “Not Green” check out the well-done 2008 documentary “Flow: For Love Of Water” or visit click here.
Thursday, March 4, 2010
Anion Sanitary Napkins
Green Earth Organics is pleased to start carrying a line of personal care products: Anion Sanitary Napkins, available in day, overnight, and pantiliners.
Anion are excellent quality sanitary napkins made of food grade and organic materials in state-of-the-art manufacturing plants.
Each napkin is embedded with negative ion strips, proven to enhance over-all health. It is manufactured with a newly developed technology that captures high concentrations of negative ions. Each sanitary napkin contains 5800 anion per cubic centimeter.
Anion's feminine hygiene products feature:
- Ultra cotton surface for faster absorption;
- A negative ion strip with 5800 anions per cubic centimeter;
- A polygel super absorbent material that locks in liquid to prevent wetness;
- Breathable materials to release air & pressure without leaking;
- Hygienic, sealed packets for the individual napkins;
- Adhesive material for better mounting.
Research has shown that negative ions can give the following benefits when placed in sanitary napkin:
- Relieves stress and fatigue;
- Controls bacteria;
- Eliminates foul odours;
- Controls inflammation;
- Enhances metabolism;
- Improves hormonal secretion;
- Strengthens the immune system and detoxifies.
Anion is in stringent compliance to international safety levels, even using food grade materials in their feminine care products.
For more information, check out the local distributor's FaceBook page.
Anion are excellent quality sanitary napkins made of food grade and organic materials in state-of-the-art manufacturing plants.
Each napkin is embedded with negative ion strips, proven to enhance over-all health. It is manufactured with a newly developed technology that captures high concentrations of negative ions. Each sanitary napkin contains 5800 anion per cubic centimeter.
Anion's feminine hygiene products feature:
- Ultra cotton surface for faster absorption;
- A negative ion strip with 5800 anions per cubic centimeter;
- A polygel super absorbent material that locks in liquid to prevent wetness;
- Breathable materials to release air & pressure without leaking;
- Hygienic, sealed packets for the individual napkins;
- Adhesive material for better mounting.
Research has shown that negative ions can give the following benefits when placed in sanitary napkin:
- Relieves stress and fatigue;
- Controls bacteria;
- Eliminates foul odours;
- Controls inflammation;
- Enhances metabolism;
- Improves hormonal secretion;
- Strengthens the immune system and detoxifies.
Anion is in stringent compliance to international safety levels, even using food grade materials in their feminine care products.
For more information, check out the local distributor's FaceBook page.
Gentle Reminders about Bins & Bottles
The cherry blossoms are everywhere, daffodils are up, and the unlucky amongst us with hay-fever have started sniffling with the beginnings of seasonal allergies - spring is arriving in Vancouver, whether we are ready or not.
As the weather gets warmer, Green Earth Organics' delivery drivers and warehouse staff really begin to notice if food is left in the bins or if the milk bottles aren't washed, as the resulting smell in the warm vans is unpleasant. We do wash every bin before it is packed with fresh food and sent back out, but leaving unwanted produce in the bin can result in bad smells and mold getting into the plastic, and we have to discard those bins even if they are still structurally sound. To minimize waste, please remove everything from your bin when you receive it. If an item is unwanted or if you have a concern about any of your bin contents, please drop us a phone call (604-708-2345) or an email (info@greenearthorganics.com).
We would also like to remind our members who buy Avalon Dairy milk from us that all bottles must be thoroughly cleaned and returned without lids. The plastic caps can be recycled in your blue bin; please do not leave the caps on your bottles when you return them. Avalon will not refund our bottle deposits if we return unwashed bottles to them, so we will not refund deposits for dirty or lidded bottles returned to us.
Thank you so much for being a part of Green Earth Organics, and for helping us run the most efficient and clean service possible. Please let us know if you have any questions or concerns.
As the weather gets warmer, Green Earth Organics' delivery drivers and warehouse staff really begin to notice if food is left in the bins or if the milk bottles aren't washed, as the resulting smell in the warm vans is unpleasant. We do wash every bin before it is packed with fresh food and sent back out, but leaving unwanted produce in the bin can result in bad smells and mold getting into the plastic, and we have to discard those bins even if they are still structurally sound. To minimize waste, please remove everything from your bin when you receive it. If an item is unwanted or if you have a concern about any of your bin contents, please drop us a phone call (604-708-2345) or an email (info@greenearthorganics.com).
We would also like to remind our members who buy Avalon Dairy milk from us that all bottles must be thoroughly cleaned and returned without lids. The plastic caps can be recycled in your blue bin; please do not leave the caps on your bottles when you return them. Avalon will not refund our bottle deposits if we return unwashed bottles to them, so we will not refund deposits for dirty or lidded bottles returned to us.
Thank you so much for being a part of Green Earth Organics, and for helping us run the most efficient and clean service possible. Please let us know if you have any questions or concerns.
Vegetarian Moo Goo Gai Pan
INGREDIENTS
2 Tbsp extra virgin olive oil
1/4 lb sliced fresh mushrooms
1/4 lb snow peas
1 (8 oz) can sliced water chestnuts, drained
1/4 pound sliced baby bok choy
Sea salt and pepper to taste
1 tsp minced garlic
1 tsp minced fresh ginger
1 tsp white wine
1/4 tsp sugar
1/4 cup vegetable broth
1 Tbsp cornstarch
2 Tbsp water
3/4 cup cubed extra firm tofu
DIRECTIONS
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Add the wine, sugar, and vegetable broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok, add the tofu, and toss until hot and coated with the sauce.
2 Tbsp extra virgin olive oil
1/4 lb sliced fresh mushrooms
1/4 lb snow peas
1 (8 oz) can sliced water chestnuts, drained
1/4 pound sliced baby bok choy
Sea salt and pepper to taste
1 tsp minced garlic
1 tsp minced fresh ginger
1 tsp white wine
1/4 tsp sugar
1/4 cup vegetable broth
1 Tbsp cornstarch
2 Tbsp water
3/4 cup cubed extra firm tofu
DIRECTIONS
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Add the wine, sugar, and vegetable broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok, add the tofu, and toss until hot and coated with the sauce.
PRONATUR, Peru
About the Co-op:
Date established: 1998
Number of members: 1,670
Products: Coffee, Bananas, Mangoes
Organic Production: 100%
About the Bananas:
Varieties: Cavendish
Harvest season: Year-round
Export season: Year-round
Annual production: 3 containers/week
PRONATUR was established in 1998 when 21 coffee-producing groups with 304 growers scattered in the Alto Maye valley on the eastern slopes of the Peruvian Andes united. The name PRONATUR is an abbreviation for "Promoter of Natural Agriculture". Since its inception, the group has been dedicated to sustainable organic agriculture in this area of highland rainforest. The cooperative strives to reduce forest degradation by eliminating the wide-spread use of slash-and-burn agriculture and respecting primary and old-growth forest. They have introduced education programs for growers that emphasize quality and ecological sustainability, as well as various other programs that benefit growers and their communities.
PRONATUR quickly expanded to include nearby regions and other products like bananas, mangoes, squash, and other exotic fruit.
PRONATUR has used its revenues to invest in:
Environmental benefits: PRONATUR runs extensive grower education adn agricultural research programs that promote sustainable agricultural methods.
Quality Improvement: PRONATUR also trains members in quality improvement, and many of the sustainable farming methods members use also result in better quality products.
Education: The organization has constructed four preschools for grower communities and has implemented nutritional programs in area schools.
Community development: PRONATUR has aided women's commitees in starting organic vegetable gardening, aimed at complementing and improving the nutritional value of their accustomed daily diet. The co-op also supports community health programs.
Date established: 1998
Number of members: 1,670
Products: Coffee, Bananas, Mangoes
Organic Production: 100%
About the Bananas:
Varieties: Cavendish
Harvest season: Year-round
Export season: Year-round
Annual production: 3 containers/week
PRONATUR was established in 1998 when 21 coffee-producing groups with 304 growers scattered in the Alto Maye valley on the eastern slopes of the Peruvian Andes united. The name PRONATUR is an abbreviation for "Promoter of Natural Agriculture". Since its inception, the group has been dedicated to sustainable organic agriculture in this area of highland rainforest. The cooperative strives to reduce forest degradation by eliminating the wide-spread use of slash-and-burn agriculture and respecting primary and old-growth forest. They have introduced education programs for growers that emphasize quality and ecological sustainability, as well as various other programs that benefit growers and their communities.
PRONATUR quickly expanded to include nearby regions and other products like bananas, mangoes, squash, and other exotic fruit.
PRONATUR has used its revenues to invest in:
Environmental benefits: PRONATUR runs extensive grower education adn agricultural research programs that promote sustainable agricultural methods.
Quality Improvement: PRONATUR also trains members in quality improvement, and many of the sustainable farming methods members use also result in better quality products.
Education: The organization has constructed four preschools for grower communities and has implemented nutritional programs in area schools.
Community development: PRONATUR has aided women's commitees in starting organic vegetable gardening, aimed at complementing and improving the nutritional value of their accustomed daily diet. The co-op also supports community health programs.
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