As I write this, there's snow on the ground and the first container of organic egg nog has just arrived in the Green Earth Organics refrigerator... it must be time for all those delicious seasonal treats!
Valley Pride Egg Nog: The richest and most decadent egg nog ever! Made by Avalon Dairy in Vancouver. 1 L. Regular: $6.45. Sale: $6.13.
So Nice Noel Nog: A low-fat alternative to egg nog. This product is free of eggs, cholesterol, lactose, gluten, and preservatives, but is still creamy and decadent. 946 mL. Regular: $2.99. Sale: $2.84.
NEW Made in Nature Dried Cranberries: Use dried cranberries to add colour and flavour to salads, couscous dishes, cookies, and more. 113 g. Regular: $5.80. Sale: $4.93.
NEW Imagine Savoury Beef Gravy: They used the finest organic ingredients and real beef to make this rich and delicious gravy that will be the perfect complement to your own creations. 500 mL tetrapak. Regular: $4.25. Sale: $3.61.
And there's more to come! Watch the sale items page for more goodies, including organic chocolate hedgehogs, sparkling apple juice, and other things to help make this cold season seem warmer!
If you have suggestions for new products, seasonal or not, please give us a call at 604-708-2345 or email info@greenearthorganics.com.
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, November 25, 2010
Persimmon Sorbet
INGREDIENTS
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
Sunday, November 21, 2010
Website Improvements
On Wednesday, November 17th, we launched some changes to the Green Earth Organics website. You may notice that the silly little pluralizations are gone from the bin contents (the list will now say "2 Winesap Apple (BC)" instead of "2 Winesap Apple (BC)s"). Most of the other changes won't even be noticeable, as most of them were behind-the-scenes type things meant to make tasks easier for the office staff.
The transition seems to have gone very smoothly and we don't anticipate any problems, but if you notice anything odd or if you are having any issues using the website, please let us know by calling us at 604-708-2345 or emailing info@greenearthorganics.com.
Thank you very much for being a member of Green Earth Organics, and please let us know if you have any questions or concerns!
The transition seems to have gone very smoothly and we don't anticipate any problems, but if you notice anything odd or if you are having any issues using the website, please let us know by calling us at 604-708-2345 or emailing info@greenearthorganics.com.
Thank you very much for being a member of Green Earth Organics, and please let us know if you have any questions or concerns!
Udon with Bok Choy
INGREDIENTS
1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger
DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.
While the noodles are cooking, combine the tahini, tamari, water, and lemon juice in a small bowl and set aside.
Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.
Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.
1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger
DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.
While the noodles are cooking, combine the tahini, tamari, water, and lemon juice in a small bowl and set aside.
Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.
Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.
Sunday, November 14, 2010
3/50 Project: Scraps
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.
Scraps: The Green General Store by Melissa
Scraps is a fairly new store, having opened in June 2010. The owners, Christina Mearns and Cara Adams, started with the idea to carry only items made of reused and re-purposed materials, but soon expanded their vision to include items that would replace wasteful or environmentally harmful items.
My favourite items by far - and the first things on my Christmas wish list - were the Boris Brothers messenger bags. They are made of used vinyl advertising banners, including some of the piles of banners that were used only during the Olympics. These banners are non-recyclable, so these bags, besides being weather-proof, colourful, and fun, are diverting non-biodegradable materials from the landfill.
The other items that intrigued me were the bulk hair and skin care products from Carina Organics. These are locally made products and Scraps sells them by the millilitre. I will be bringing my own bottle from home next time so I can give them a try.
The store isn't completely full yet, but Christina and Cara have placed orders and are expecting to starting to have a lot more in stock as the Christmas shopping season starts. The customer service was delightful: very friendly and welcoming. I put in a request for some handkerchiefs, and they promised to give me a call when they come in. I'm looking forward to going back for both myself and for Christmas gifts.
Scraps: The Green General Store by Melissa
Scraps is a fairly new store, having opened in June 2010. The owners, Christina Mearns and Cara Adams, started with the idea to carry only items made of reused and re-purposed materials, but soon expanded their vision to include items that would replace wasteful or environmentally harmful items.
My favourite items by far - and the first things on my Christmas wish list - were the Boris Brothers messenger bags. They are made of used vinyl advertising banners, including some of the piles of banners that were used only during the Olympics. These banners are non-recyclable, so these bags, besides being weather-proof, colourful, and fun, are diverting non-biodegradable materials from the landfill.
The other items that intrigued me were the bulk hair and skin care products from Carina Organics. These are locally made products and Scraps sells them by the millilitre. I will be bringing my own bottle from home next time so I can give them a try.
The store isn't completely full yet, but Christina and Cara have placed orders and are expecting to starting to have a lot more in stock as the Christmas shopping season starts. The customer service was delightful: very friendly and welcoming. I put in a request for some handkerchiefs, and they promised to give me a call when they come in. I'm looking forward to going back for both myself and for Christmas gifts.
Egg Delays
Every once in a while, Maple Hill Farms gets new hens. Younger hens are smaller and don't lay as many eggs and tend to lay smaller eggs. As a result, Maple Hill Farms may not have enough eggs to fill our orders for the next couple of weeks and may have to substitute medium eggs for the usual large ones. We will continue to order eggs from Maple Hills, but may bring in eggs from other organic suppliers as needed. We apologize for any shortages and any inconvenience in the meantime.
Thursday, November 11, 2010
Cream of Mushroom Soup
INGREDIENTS
5 cups sliced fresh mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cream
1 Tbsp sherry or red wine (optional)
DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter. Whisk in the flour until smooth. Add the salt, pepper, cream, and vegetable puree. Stirring constantly, bring soup to a boil, reduce heat and simmer until thickened. Adjust seasonings to taste and add sherry if using.
5 cups sliced fresh mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cream
1 Tbsp sherry or red wine (optional)
DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter. Whisk in the flour until smooth. Add the salt, pepper, cream, and vegetable puree. Stirring constantly, bring soup to a boil, reduce heat and simmer until thickened. Adjust seasonings to taste and add sherry if using.
Sunday, November 7, 2010
Root Vegetable Gratin
INGREDIENTS
4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Trim the root vegetables, peel them, and cut them into chunks.
Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.
Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.
In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.
In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.
Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.
TO MAKE AHEAD
The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.
4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Trim the root vegetables, peel them, and cut them into chunks.
Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.
Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.
In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.
In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.
Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.
TO MAKE AHEAD
The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.
Tuesday, November 2, 2010
Save the Planet and Your Wallet
October was Power Smart month at BC Hydro. As part of a collective effort to reduce energy consumption and raise awareness about living more efficiently, participating restaurants and cafes along Commercial Drive dimmed their lights for an evening and traded in electronic music for live acoustic acts.
It's November now, but that's no reason to douse the candles. Designating one night a week as a candlelit evening is a great way to cut back on both energy and money spent this winter. Have a romantic dinner, turn off the TV and play board games together, break out the instruments and make some music, make shadow puppets on the wall, re-enact scenes from your favourite Victorian novel -- remember how much fun you could get up to during thunderstorms when the lights couldn't be turned on?
If you're really thinking sustainable, look for beeswax candles or -- better yet -- make your own. Click here for some tips on making candles at home. Why not make a day of it and spend the evening enjoying the glow of candles you've made with your own hands?
It's November now, but that's no reason to douse the candles. Designating one night a week as a candlelit evening is a great way to cut back on both energy and money spent this winter. Have a romantic dinner, turn off the TV and play board games together, break out the instruments and make some music, make shadow puppets on the wall, re-enact scenes from your favourite Victorian novel -- remember how much fun you could get up to during thunderstorms when the lights couldn't be turned on?
If you're really thinking sustainable, look for beeswax candles or -- better yet -- make your own. Click here for some tips on making candles at home. Why not make a day of it and spend the evening enjoying the glow of candles you've made with your own hands?
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