INGREDIENTS
4 hard boiled eggs, peeled
5 Tbsp tamari
DIRECTIONS
Pour the tamari into a 10-inch diameter pan and heat at medium-high. When the tamari starts foaming up, reduce the heat to medium and carefully add the eggs. Roll the eggs around in the tamari continuously until the eggs are a rich dark brown and the tamari has been reduced to a thick sludge.
Remove the eggs, letting any extra sauce drain off, and place on a plate to cool. Serve at room temperature or cover and refrigerate for a great snack on-the-go.
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.
Tuesday, December 27, 2011
Gluten-free Maple Spice Cookies
INGREDIENTS
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
Gluten-free Chocolate Pecan Drop Cookies
INGREDIENTS
Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.
Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.
Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.
Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.
Flourless Double-Chocolate Peanut Butter Cookies
INGREDIENTS
3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.
For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.
Yields about 24 cookies.
3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.
For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.
Yields about 24 cookies.
Tuesday, December 20, 2011
Green New Year's Resolutions
There's something about the changing of the year that inspires us to want to start fresh. This year, instead of resolving to go to the gym or floss every single day, maybe you'll want to make an environmentally conscious resolution or two. If you already recycle, use cloth bags, and a reusable water bottle, here are a few other simple ideas:
Wash in cold: Only about 10% of the energy used by a typical washing machine powers the motor, while the other 90% of the energy is used to heat the water. Most clothes will come clean in cold water, so consider switching your washing machine's temperature setting to cut down on energy use (and energy cost). For heavily soiled clothing, try warm water instead of hot.
Dry minimally: After the refrigerator, the clothes dryer is the second biggest household energy user. When using the dryer, clear the lint filter after each load for maximum efficiency (and to prevent a fire hazard). Dry only full loads of clothes. Dry heavy fabrics separately from lighter ones and turn off the machine as soon as the clothes are dry. Don't add wet clothing in the middle of the drying cycle. Of course, hanging clothing outside in the sun and air to dry is the most energy-efficient method in the summer, and using a folding indoor rack all year long is great if you can find the space.
Fix the leaks: Of course, we all know a dripping tap can waste a surprising amount of water (one source says 20000 litres a year), but did you know that one in every five toilets leak? The leaks are usually silent, but can waste anywhere between 30 and 500 gallons of water every day. To see if your toilet is leaking, put a few drops of food colouring in the toilet tank. If the dye shows up in the toilet bowl after 15 minutes or so, the toilet has a leak. Leaking is usually caused by an old or poorly fitting flapper valve, which is easy to fix. Test and fix all your household's toilets, and your New Year's resolution for 2012 can be done in one afternoon!
Clean the fridge: The refrigerator is the most power-hungry appliance in most homes, accounting for up to 15% of your energy bill. To help it run its best, clean the condenser coil at the back of your fridge twice a year. Condenser coils tend to get dusty, making them less efficient.
Wash smart: Running a fully loaded dishwasher without prerinsing the dishes can use a third less water than washing the dishes by hand. Just scrape the food off and then let the dishwasher handle the rest. Use the air-dry setting (instead of heat-dry) to consume half the electricity.
Wash in cold: Only about 10% of the energy used by a typical washing machine powers the motor, while the other 90% of the energy is used to heat the water. Most clothes will come clean in cold water, so consider switching your washing machine's temperature setting to cut down on energy use (and energy cost). For heavily soiled clothing, try warm water instead of hot.
Dry minimally: After the refrigerator, the clothes dryer is the second biggest household energy user. When using the dryer, clear the lint filter after each load for maximum efficiency (and to prevent a fire hazard). Dry only full loads of clothes. Dry heavy fabrics separately from lighter ones and turn off the machine as soon as the clothes are dry. Don't add wet clothing in the middle of the drying cycle. Of course, hanging clothing outside in the sun and air to dry is the most energy-efficient method in the summer, and using a folding indoor rack all year long is great if you can find the space.
Fix the leaks: Of course, we all know a dripping tap can waste a surprising amount of water (one source says 20000 litres a year), but did you know that one in every five toilets leak? The leaks are usually silent, but can waste anywhere between 30 and 500 gallons of water every day. To see if your toilet is leaking, put a few drops of food colouring in the toilet tank. If the dye shows up in the toilet bowl after 15 minutes or so, the toilet has a leak. Leaking is usually caused by an old or poorly fitting flapper valve, which is easy to fix. Test and fix all your household's toilets, and your New Year's resolution for 2012 can be done in one afternoon!
Clean the fridge: The refrigerator is the most power-hungry appliance in most homes, accounting for up to 15% of your energy bill. To help it run its best, clean the condenser coil at the back of your fridge twice a year. Condenser coils tend to get dusty, making them less efficient.
Wash smart: Running a fully loaded dishwasher without prerinsing the dishes can use a third less water than washing the dishes by hand. Just scrape the food off and then let the dishwasher handle the rest. Use the air-dry setting (instead of heat-dry) to consume half the electricity.
Tuesday, December 13, 2011
Date-Stuffed Apples
INGREDIENTS
4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Core the apples and set in a baking dish.
Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.
Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.
4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Core the apples and set in a baking dish.
Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.
Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.
Sunday, December 11, 2011
Warm Stuffed Dates
INGREDIENTS
12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts
DIRECTIONS
Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.
Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.
12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts
DIRECTIONS
Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.
Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.
Steamed Asian Pears
INGREDIENTS
2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)
DIRECTIONS
Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.
Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.
Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.
2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)
DIRECTIONS
Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.
Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.
Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.
Tuesday, December 6, 2011
Important Change to Direct Debits
At Green Earth Organics, we want to make getting organic food as easy as possible, from our website ordering system to the delivery to the payment options. One of our payment options is Direct Debit, where a member provides us with a void cheque and we debit their balance owing from their chequing account on a set schedule. For many years, that schedule has been every second Friday, because certain aspects of the Direct Debit system with the bank made that easier for us. However, that is going to change in 2012.
The new system with the bank makes Direct Debits a lot easier for us, but requires smaller batches to be processed at once. With that in mind, we will be switching to weekly Direct Debits from January 13th on.
On January 13th, the last bi-weekly Direct Debits will go through, charging for all deliveries done during the week of January 2nd and January 9th. On January 20th, we will do the next Direct Debit, charging orders delivered from January 16th to January 20th, inclusive. From that point on, Direct Debits will always occur on the Friday immediately after your order (on the day of the order for Friday deliveries). If you skip a delivery, your debit will also be skipped automatically, just as it was under the old system.
We hope this change will make the Direct Debits easier for everyone involved, as payments will come out closer to delivery days. If you have any questions or if you would like to change your method of payment, please call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
The new system with the bank makes Direct Debits a lot easier for us, but requires smaller batches to be processed at once. With that in mind, we will be switching to weekly Direct Debits from January 13th on.
On January 13th, the last bi-weekly Direct Debits will go through, charging for all deliveries done during the week of January 2nd and January 9th. On January 20th, we will do the next Direct Debit, charging orders delivered from January 16th to January 20th, inclusive. From that point on, Direct Debits will always occur on the Friday immediately after your order (on the day of the order for Friday deliveries). If you skip a delivery, your debit will also be skipped automatically, just as it was under the old system.
We hope this change will make the Direct Debits easier for everyone involved, as payments will come out closer to delivery days. If you have any questions or if you would like to change your method of payment, please call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
Thursday, December 1, 2011
A Greener Holiday Season
From using LED Christmas lights on timers to using recycled wrapping paper, so many of us are looking for ways to make the holiday season less wasteful and more environmentally friendly.
The City of Vancouver has been promoting its Create Memories, Not Garbage campaign on public transportation. Here are a few of their tips for more environmentally-friendly gifting:
Give experiences
A gift for busy parents? Dinner out; many restaurants offer gift certificates or they'll let you prepay the meal. Or maybe even better, offer up some babysitting too.
Take advantage of our local mountains. Ski, snowboard, take lessons, ice skate, hike, or go for the view and a hot chocolate.
Most people get haircuts, you can send them to their usual place while you pick up the bill, or send them to the new place down the street.
Everyone likes a rainy night at the movies. Get passes at any neighbourhood theatre.
Gifts that last
Parents spend a lot of time sorting out toys, picking up broken bits and hiding choking hazards. Choose simple toys that can be passed along. What was your favourite when you were eight years old?
Kites were popular in China thousands of years ago, as were stone yo-yos in Greece. Why do some toys last? They are creative, hands on and everyone can use them. Crayons, scrabble and blocks don't end up in the landfill.
How do you know something will really last? When it already has. Pass on a family heirloom, or something you cherish that someone else has admired.
Places to shop
Gifts that have not travelled far tend to have less packaging and be made of simpler materials; therefore they have less impact on the environment. While they may require a little more time to find, the shopping journey itself can be enjoyable especially if you combine it with a visit to a new neighbourhood; bring your mug and take five with a hot drink.
Visit local craft fairs and find durable, handmade gifts. Look in your community newspaper or search the internet for 'local craft fairs'.
See Metro Vancouver's Christmas pages for more tips for gifts and suggestions for greener decorating and eating this holiday season. There are many similar pages to give you even more ideas (for example, Coquitlam, the WWF blog, and My Zero Waste).
The City of Vancouver has been promoting its Create Memories, Not Garbage campaign on public transportation. Here are a few of their tips for more environmentally-friendly gifting:
Give experiences
A gift for busy parents? Dinner out; many restaurants offer gift certificates or they'll let you prepay the meal. Or maybe even better, offer up some babysitting too.
Take advantage of our local mountains. Ski, snowboard, take lessons, ice skate, hike, or go for the view and a hot chocolate.
Most people get haircuts, you can send them to their usual place while you pick up the bill, or send them to the new place down the street.
Everyone likes a rainy night at the movies. Get passes at any neighbourhood theatre.
Gifts that last
Parents spend a lot of time sorting out toys, picking up broken bits and hiding choking hazards. Choose simple toys that can be passed along. What was your favourite when you were eight years old?
Kites were popular in China thousands of years ago, as were stone yo-yos in Greece. Why do some toys last? They are creative, hands on and everyone can use them. Crayons, scrabble and blocks don't end up in the landfill.
How do you know something will really last? When it already has. Pass on a family heirloom, or something you cherish that someone else has admired.
Places to shop
Gifts that have not travelled far tend to have less packaging and be made of simpler materials; therefore they have less impact on the environment. While they may require a little more time to find, the shopping journey itself can be enjoyable especially if you combine it with a visit to a new neighbourhood; bring your mug and take five with a hot drink.
Visit local craft fairs and find durable, handmade gifts. Look in your community newspaper or search the internet for 'local craft fairs'.
See Metro Vancouver's Christmas pages for more tips for gifts and suggestions for greener decorating and eating this holiday season. There are many similar pages to give you even more ideas (for example, Coquitlam, the WWF blog, and My Zero Waste).
Lime and Butter Delicata Squash
INGREDIENTS
2 delicata squash, halved and seeded
3 Tbsp butter, softened
1 Tbsp lime juice
1 tsp chile powder, or to taste
1/2 tsp lime zest (optional)
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake in preheated oven until the squash's flesh pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chile powder in a small bowl. Mix in the lime zest, if using. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
2 delicata squash, halved and seeded
3 Tbsp butter, softened
1 Tbsp lime juice
1 tsp chile powder, or to taste
1/2 tsp lime zest (optional)
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake in preheated oven until the squash's flesh pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chile powder in a small bowl. Mix in the lime zest, if using. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
Thursday, November 24, 2011
Thyme Mashed Potatoes
INGREDIENTS
1.5 lbs thin-skinned potatoes, scrubbed (peel if desired)
1/2 tsp sea salt
1/4 cup cream
1/8 tsp ground pepper
2 tsp fresh thyme, removed from stem
DIRECTIONS
Cube the potatoes and place in a pot with the salt. Cover potatoes with water, cover the pot, and bring to a boil. Lower heat slightly and boil until the potatoes are cooked, about 15 to 20 minutes.
Drain the potatoes and add the cream, pepper, and thyme. Mash to combine, using a light hand so the potatoes don't turn gluey.
Adjust seasoning to taste and serve hot.
For a delicious variation, mash in a couple of cloves of roasted garlic too.
1.5 lbs thin-skinned potatoes, scrubbed (peel if desired)
1/2 tsp sea salt
1/4 cup cream
1/8 tsp ground pepper
2 tsp fresh thyme, removed from stem
DIRECTIONS
Cube the potatoes and place in a pot with the salt. Cover potatoes with water, cover the pot, and bring to a boil. Lower heat slightly and boil until the potatoes are cooked, about 15 to 20 minutes.
Drain the potatoes and add the cream, pepper, and thyme. Mash to combine, using a light hand so the potatoes don't turn gluey.
Adjust seasoning to taste and serve hot.
For a delicious variation, mash in a couple of cloves of roasted garlic too.
Tuesday, November 22, 2011
3/50 Project: Adhesif Clothing
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.
Adhesif Clothing by Melissa
The Adhesif Clothing Company store is a bit off the beaten track, being a couple of blocks below Broadway on Main Street (at 2202 Main), set apart from both the SkyTrain traffic and the boutiques that populate south of Broadway. But if you're an eco-conscious fashion-lover, or have one on your Christmas list, this is a place to check out.
Melissa Ferreira, the Vancouver designer behind the label and store, was inspired through her work as a buyer in the vintage clothing industry. Melissa takes vintage clothing and re-makes them into eye-catching creations. All of these one-of-a-kind items are produced in Vancouver, making them ecologically and socially sustainable.
I went into this store to find a birthday gift for my sister and found lots to choose from. With the help of the very nice lady behind the counter (who realized very quickly that I am out of my element when it comes to fashion), I selected a reversible "suit wrap" scarf, made of suiting material. Other items that I considered included an adorable hat that was aviation-inspired, some fingerless gloves (a big seller for them), and some very unique jewelry pieces.
You can get some idea of what they make by looking at the website, but I think seeing the pieces in person was much better. Since most items included multiple fabrics and incorporate techniques such as applique, the textures of the pieces was part of the charm for me.
Since each item is unique, sizing will vary. I think that if I wanted to get anyone one of the sweater-jackets, I'd probably go with a gift certificate. If you are buying for someone else, the accessories are a safer bet. Either way, Adhesif is a nice way to add some eco-friendly fashion to a loved one's closet, or to your own.
Adhesif Clothing by Melissa
The Adhesif Clothing Company store is a bit off the beaten track, being a couple of blocks below Broadway on Main Street (at 2202 Main), set apart from both the SkyTrain traffic and the boutiques that populate south of Broadway. But if you're an eco-conscious fashion-lover, or have one on your Christmas list, this is a place to check out.
Melissa Ferreira, the Vancouver designer behind the label and store, was inspired through her work as a buyer in the vintage clothing industry. Melissa takes vintage clothing and re-makes them into eye-catching creations. All of these one-of-a-kind items are produced in Vancouver, making them ecologically and socially sustainable.
I went into this store to find a birthday gift for my sister and found lots to choose from. With the help of the very nice lady behind the counter (who realized very quickly that I am out of my element when it comes to fashion), I selected a reversible "suit wrap" scarf, made of suiting material. Other items that I considered included an adorable hat that was aviation-inspired, some fingerless gloves (a big seller for them), and some very unique jewelry pieces.
You can get some idea of what they make by looking at the website, but I think seeing the pieces in person was much better. Since most items included multiple fabrics and incorporate techniques such as applique, the textures of the pieces was part of the charm for me.
Since each item is unique, sizing will vary. I think that if I wanted to get anyone one of the sweater-jackets, I'd probably go with a gift certificate. If you are buying for someone else, the accessories are a safer bet. Either way, Adhesif is a nice way to add some eco-friendly fashion to a loved one's closet, or to your own.
Sunday, November 20, 2011
Creamy Yam Soup
INGREDIENTS
2 Tbsp butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
5 cups cubed, peeled yams
4 cups vegetable broth
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups cereal cream
2 Tbsp maple syrup
Sea salt and ground pepper, to taste
DIRECTIONS
In a large, heavy-bottomed pot over medium-high heat, melt the butter. Add the chopped onion and saute for about 5 minutes. Add the chopped celery stalks and leek, and then saute for about 5 more minutes. Finally, add the garlic and saute 2 minutes.
Add yams, vegetable broth, cinnamon stick, and nutmeg to the pot. Cover and bring to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes, until the yams are tender.
Discard the cinnamon stick. Puree the soup in a blender or food processor until smooth, working in batches if necessary. Return blended soup to the pot.
Add the cream and maple syrup and heat at medium-low, stirring constantly. Season soup to taste with salt and pepper. Serve hot.
Serves 6 to 8.
2 Tbsp butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
5 cups cubed, peeled yams
4 cups vegetable broth
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups cereal cream
2 Tbsp maple syrup
Sea salt and ground pepper, to taste
DIRECTIONS
In a large, heavy-bottomed pot over medium-high heat, melt the butter. Add the chopped onion and saute for about 5 minutes. Add the chopped celery stalks and leek, and then saute for about 5 more minutes. Finally, add the garlic and saute 2 minutes.
Add yams, vegetable broth, cinnamon stick, and nutmeg to the pot. Cover and bring to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes, until the yams are tender.
Discard the cinnamon stick. Puree the soup in a blender or food processor until smooth, working in batches if necessary. Return blended soup to the pot.
Add the cream and maple syrup and heat at medium-low, stirring constantly. Season soup to taste with salt and pepper. Serve hot.
Serves 6 to 8.
Friday, November 18, 2011
Help us Help BC Children's Hospital this Holiday Season
Yup, it really is time to start thinking about the holidays already! At least, it is if you're thinking about helping out the kids who will be spending their holidays in the Children's Hospital. We've teamed up with BC Children's Hospital in years past to bring gifts to kids who aren't able to go home for the holidays, and we're happy to be doing it again this year. Want to join in?
From November 21st to December 16th, your Green Earth Organics drivers will collect your donation when they drop off your bins. Go ahead and leave the donation in your empty bin or have it ready for your driver at the door.
There are some important guidelines for donating gifts: all gifts have to be new and they can't be wrapped. BC Children's Hospital already has an overabundance of stuffed toys, so they're asking us to take a look at a suggestion list they've drawn up and purchase items from there. Youth (ages 12-17) tend to be a little neglected in donations, so if you're feeling inspired to give to some teens, do so!
Take a look! If you have any questions, please call us at 604-708-2345 or send us an email at info@greenearthorganics.com
Infants and Toddlers:
Plastic washable infant toys (rattles, toys that light up, teethers)
Washable mobiles
Baby crib "Aquariums," small baby rattles, infant musical wind-up toys, especially with wind-up (not battery operated) music boxes.
Baby board books with photos of real babies
Washable crib-mounted mural books
Shape sorters
Cars and Trucks
Toys and Games (washable)
Thomas the Train (or other) trains
Mr. Potato Head
Small Cars and Trucks (Hot Wheels)
Lap tables for children to use in bed
Fisher Price toys: small "family" dolls with moveable parts, household furniture, cash register, medical kits, etc.
Small sets of Lego building kits with instructions (more complex for older kids)
15-20 piece wooden puzzles and 30-100 piece thick cardboard puzzles (ages 3-4)
Washable 6-10" baby dolls, with clothes and blankets
Barbie clothes
Washable small vinyl play mats (3-4') for use at bedsides
Board games - assorted - for all age groups. Guess Who, Connect Four, Taboo, Trouble, Memory Games
Mind games, like Rubik's Cubes, or other hand-manipulated mind games
Bop-it, Etch-a-Sketch
Decks of cards
Playmobil play sets
Polly Pocket Sets
Window Clings
"I-Spy" books, "Where's Waldo" books, Disney themed "Seek & Find" books
Sand table with permanent cover
Water table
Youth
CD's - pop, rock, country, relaxation music, compilation albums, Top 40
iTunes gift cards
Paintable items like picture frames, T-shirts, terra cotta pots and boxes, canvasses
Magazine subscriptions (Teen People, Snowboarding, Tony Hawke, fashion, health and fitness)
Beauty Products - nail polish, hair accessories, bath products, travel size shampoo, conditioner and creams, etc.
Board games - Risk, Cranium, and mind games, etc.
Beading supplies including hemp, clasps, crimp beads, stretch plastic lacing and tools
Books on CD
Gift certificates for Blockbuster or Rogers movie rentals for our movie nights
Small denomination gift certificates for Future Shop, HMV, etc., for gifts/birthdays/transition to adult care gifts
Big craft projects that take time to build
Electronics
iPod touches (with gift cards for apps store and iTunes)
iPod touch chargers
Blackberry chargers
Nintendo DS and games (especially Mario games, racing games, and "Lego" games)
PS3 games (rated E for Everyone)
iPod players
iPod docking stations
Nintendo Wii and games
Sony Playstation 3s
Headphones
Adolescent DVDs (rated only as high as 14A) - especially new releases
Children's DVDs (G or PG ratings)
X-box 360s and games
Digital cameras and small HP printing stations for each unit (10)
Talking books
Portable DVD players
Snoezelen accessories (available through Flaghouse website)
Gift cards for Future Shop, Chapters, etc.
Music/Musical Equipment
Children's music CD's - i.e. Lullabies; "sounds" like ocean, rain, etc.; instrumental; Sharon, Lois, and Bram; Raffi; Bobs & Lolo; Puntamayo; Kinder Musik
Bass guitar and amp kit
Beginning piano and guitar books
Craft Supplies
Unlimited quantities of such things as: Pony beads and plastic lace (lots!); craft kits - i.e. small simple bead or paint kits; wooden/ceramic paintable craft items; wooden picture frames; artist's quality watercolour or sketching paper; charcoal, and real sketching pencils; Crayola markers for the younger children
Small plastic paint palettes for mixing paint colours
Big foam stickers
Children drip-proof paint pots with lids and paint brushes
Small craft kits with all supplies needed included in the package
Children's scissors (both straight and patterned edges)
Crayons, felts, pencil crayons, feathers, pom-poms, sequins
Glue-able or peel-&-stick shapes, letters, holiday-themed shapes
Glitter glue, glue sticks, card stock paper
Stamps/patterned hole punches
Scrapbooking supplies (acid free paper, glue sticks, acid free stickers, albums, etc.)
From November 21st to December 16th, your Green Earth Organics drivers will collect your donation when they drop off your bins. Go ahead and leave the donation in your empty bin or have it ready for your driver at the door.
There are some important guidelines for donating gifts: all gifts have to be new and they can't be wrapped. BC Children's Hospital already has an overabundance of stuffed toys, so they're asking us to take a look at a suggestion list they've drawn up and purchase items from there. Youth (ages 12-17) tend to be a little neglected in donations, so if you're feeling inspired to give to some teens, do so!
Take a look! If you have any questions, please call us at 604-708-2345 or send us an email at info@greenearthorganics.com
Infants and Toddlers:
Plastic washable infant toys (rattles, toys that light up, teethers)
Washable mobiles
Baby crib "Aquariums," small baby rattles, infant musical wind-up toys, especially with wind-up (not battery operated) music boxes.
Baby board books with photos of real babies
Washable crib-mounted mural books
Shape sorters
Cars and Trucks
Toys and Games (washable)
Thomas the Train (or other) trains
Mr. Potato Head
Small Cars and Trucks (Hot Wheels)
Lap tables for children to use in bed
Fisher Price toys: small "family" dolls with moveable parts, household furniture, cash register, medical kits, etc.
Small sets of Lego building kits with instructions (more complex for older kids)
15-20 piece wooden puzzles and 30-100 piece thick cardboard puzzles (ages 3-4)
Washable 6-10" baby dolls, with clothes and blankets
Barbie clothes
Washable small vinyl play mats (3-4') for use at bedsides
Board games - assorted - for all age groups. Guess Who, Connect Four, Taboo, Trouble, Memory Games
Mind games, like Rubik's Cubes, or other hand-manipulated mind games
Bop-it, Etch-a-Sketch
Decks of cards
Playmobil play sets
Polly Pocket Sets
Window Clings
"I-Spy" books, "Where's Waldo" books, Disney themed "Seek & Find" books
Sand table with permanent cover
Water table
Youth
CD's - pop, rock, country, relaxation music, compilation albums, Top 40
iTunes gift cards
Paintable items like picture frames, T-shirts, terra cotta pots and boxes, canvasses
Magazine subscriptions (Teen People, Snowboarding, Tony Hawke, fashion, health and fitness)
Beauty Products - nail polish, hair accessories, bath products, travel size shampoo, conditioner and creams, etc.
Board games - Risk, Cranium, and mind games, etc.
Beading supplies including hemp, clasps, crimp beads, stretch plastic lacing and tools
Books on CD
Gift certificates for Blockbuster or Rogers movie rentals for our movie nights
Small denomination gift certificates for Future Shop, HMV, etc., for gifts/birthdays/transition to adult care gifts
Big craft projects that take time to build
Electronics
iPod touches (with gift cards for apps store and iTunes)
iPod touch chargers
Blackberry chargers
Nintendo DS and games (especially Mario games, racing games, and "Lego" games)
PS3 games (rated E for Everyone)
iPod players
iPod docking stations
Nintendo Wii and games
Sony Playstation 3s
Headphones
Adolescent DVDs (rated only as high as 14A) - especially new releases
Children's DVDs (G or PG ratings)
X-box 360s and games
Digital cameras and small HP printing stations for each unit (10)
Talking books
Portable DVD players
Snoezelen accessories (available through Flaghouse website)
Gift cards for Future Shop, Chapters, etc.
Music/Musical Equipment
Children's music CD's - i.e. Lullabies; "sounds" like ocean, rain, etc.; instrumental; Sharon, Lois, and Bram; Raffi; Bobs & Lolo; Puntamayo; Kinder Musik
Bass guitar and amp kit
Beginning piano and guitar books
Craft Supplies
Unlimited quantities of such things as: Pony beads and plastic lace (lots!); craft kits - i.e. small simple bead or paint kits; wooden/ceramic paintable craft items; wooden picture frames; artist's quality watercolour or sketching paper; charcoal, and real sketching pencils; Crayola markers for the younger children
Small plastic paint palettes for mixing paint colours
Big foam stickers
Children drip-proof paint pots with lids and paint brushes
Small craft kits with all supplies needed included in the package
Children's scissors (both straight and patterned edges)
Crayons, felts, pencil crayons, feathers, pom-poms, sequins
Glue-able or peel-&-stick shapes, letters, holiday-themed shapes
Glitter glue, glue sticks, card stock paper
Stamps/patterned hole punches
Scrapbooking supplies (acid free paper, glue sticks, acid free stickers, albums, etc.)
Tuesday, November 15, 2011
Where Our Mandarin Oranges Come From
We're excited to have delicious 4 lb boxes of mandarins on sale this week. These mandarins are grown on Lishu Farm, which is located in Baoningqiao Village, Mengquan Town, Shimen County, Hunan Province, China. That's a long ways away! For many people, mandarin oranges epitomize the taste of winter. Lishu Farm is 100% organic and sends us these tasty treats from November through December. Enjoy them while they're here!
Sunday, November 13, 2011
Minor Change to Logins
On Friday, November 4th, we did some website upgrades. Most of the changes will be invisible to our members, though some of you did spot some odd little occurrences where certain standing orders briefly disappeared from orders or where the "Save Bin" button would delete the entire order for a couple of hours on Monday. We do apologize for these quirks and we think we've got them all sorted out. If you do think something on your account isn't working correctly, please let us know. We can be reached by phone at 604-708-2345 or by email at info@greenearthorganics.com.
One change that will be permanent is a minor change to our login system. Previously, the email address field was not case sensitive, so if you entered your email address as Info@greenearthorganics.com or info@GreenEarthOrganics.com, it wouldn't have mattered; the website would recognize those both as the same as the email address on your account (in this case, info@greenearthorganics.com). However, for better security, this will no longer work: in order to login, you will have to enter your email address exactly as you entered it when you signed up. If we entered your email address for you, we would not have capitalized anything, so you will want to make sure to use all small letters when logging in. If you entered your email address yourself and do not remember how you entered it, please give us a call or email and we can check for you.
No passwords have been changed during this transition and we have not deleted any accounts, so if you are suddenly unable to login in to your account, this change to how email addresses are handled is probably to blame. If that's the case, the "Forgot your password?" system will also not work for you; it is also case sensitive now.
We apologize for any inconvenience this might cause, but it is in the name of having proper security on every aspect of our website. If you have any questions or concerns, or if you are having any trouble with your login, please let us know.
One change that will be permanent is a minor change to our login system. Previously, the email address field was not case sensitive, so if you entered your email address as Info@greenearthorganics.com or info@GreenEarthOrganics.com, it wouldn't have mattered; the website would recognize those both as the same as the email address on your account (in this case, info@greenearthorganics.com). However, for better security, this will no longer work: in order to login, you will have to enter your email address exactly as you entered it when you signed up. If we entered your email address for you, we would not have capitalized anything, so you will want to make sure to use all small letters when logging in. If you entered your email address yourself and do not remember how you entered it, please give us a call or email and we can check for you.
No passwords have been changed during this transition and we have not deleted any accounts, so if you are suddenly unable to login in to your account, this change to how email addresses are handled is probably to blame. If that's the case, the "Forgot your password?" system will also not work for you; it is also case sensitive now.
We apologize for any inconvenience this might cause, but it is in the name of having proper security on every aspect of our website. If you have any questions or concerns, or if you are having any trouble with your login, please let us know.
Thursday, November 10, 2011
Stuffed Roasted Pears
INGREDIENTS
Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind
Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice
DIRECTIONS
Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.
Preheat the oven to 375 degrees Fahrenheit.
Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.
In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.
Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.
If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.
In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.
Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind
Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice
DIRECTIONS
Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.
Preheat the oven to 375 degrees Fahrenheit.
Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.
In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.
Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.
If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.
In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.
Tuesday, November 1, 2011
Apple-Cinnamon Coffee Cake
INGREDIENTS
1 cup unbleached flour
1 tsp baking powder
1/2 tsp sea salt
5 1/2 Tbsp unsalted butter at room temperature
1/2 cup sugar, divided
1 egg, beaten
1/2 cup homogenized milk
1 medium apple, peeled and sliced
1 tsp cinnamon
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch square baking dish.
In a medium bowl, combine the flour, baking powder, and salt and whisk.
Using an electric mixer, beat the butter with 1/4 cup of the sugar. Beat in the egg until blended. Add one third of the milk, followed by one third of the flour mixture, beating until just combined after each addition. Continue alternating in this way until everything is blended together.
In a small bowl, mix remaining sugar with the cinnamon.
Pour half the batter into the baking dish. Lay the apple slices on the batter so they just cover the batter, overlapping if needed. Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two. Spread the rest of the batter over the apples and sprinkle the remaining cinnamon-sugar on top.
Bake the cake for 25 minutes or until it is golden brown and the apples start to bubble at the edges.
1 cup unbleached flour
1 tsp baking powder
1/2 tsp sea salt
5 1/2 Tbsp unsalted butter at room temperature
1/2 cup sugar, divided
1 egg, beaten
1/2 cup homogenized milk
1 medium apple, peeled and sliced
1 tsp cinnamon
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch square baking dish.
In a medium bowl, combine the flour, baking powder, and salt and whisk.
Using an electric mixer, beat the butter with 1/4 cup of the sugar. Beat in the egg until blended. Add one third of the milk, followed by one third of the flour mixture, beating until just combined after each addition. Continue alternating in this way until everything is blended together.
In a small bowl, mix remaining sugar with the cinnamon.
Pour half the batter into the baking dish. Lay the apple slices on the batter so they just cover the batter, overlapping if needed. Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two. Spread the rest of the batter over the apples and sprinkle the remaining cinnamon-sugar on top.
Bake the cake for 25 minutes or until it is golden brown and the apples start to bubble at the edges.
Sunday, October 30, 2011
Roasted Pumpkin Seeds
INGREDIENTS
Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.
In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.
Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.
Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.
In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.
Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.
Did You Know: Taxes on Food
"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.
I get a lot of questions about taxes on our bins, especially from people who are first signing up. What is taxed and what is not is a little confusing, so I hope this clarifies things:
In British Columbia, most food is not taxed. That means no tax on fruits, vegetables, canned goods, pasta, coffee beans, etc. As a result, none of our predesigned bins (the $27 Small Bin, $35 Medium Bin, or $46 Large Bin) have any taxes on them.
There are a few food items that are taxed. These are the items that are classified as "snacks" instead of "groceries" under the tax laws. Some times the line between the two seems very subjective, but it isn't up to us as retailers to decide what is taxable and what isn't; our suppliers and manufacturers tell us, based on the type of item and the size of the package. Some examples of food items that are taxed in British Columbia include pops and sodas in individual serving cans, chocolate bars, and granola bars.
Non-food items are all taxable. There is HST on all our cleaning products and personal care products (including feminine hygiene products and baby diapers).
If we charged for delivery, we would have to calculate HST on the delivery fee, but since delivery is free, that's not an issue. There's also no taxes on the refundable deposits. Most people's deliveries from Green Earth Organics will contain little to no tax.
I hope that clarifies a little bit of the tax system!
I get a lot of questions about taxes on our bins, especially from people who are first signing up. What is taxed and what is not is a little confusing, so I hope this clarifies things:
In British Columbia, most food is not taxed. That means no tax on fruits, vegetables, canned goods, pasta, coffee beans, etc. As a result, none of our predesigned bins (the $27 Small Bin, $35 Medium Bin, or $46 Large Bin) have any taxes on them.
There are a few food items that are taxed. These are the items that are classified as "snacks" instead of "groceries" under the tax laws. Some times the line between the two seems very subjective, but it isn't up to us as retailers to decide what is taxable and what isn't; our suppliers and manufacturers tell us, based on the type of item and the size of the package. Some examples of food items that are taxed in British Columbia include pops and sodas in individual serving cans, chocolate bars, and granola bars.
Non-food items are all taxable. There is HST on all our cleaning products and personal care products (including feminine hygiene products and baby diapers).
If we charged for delivery, we would have to calculate HST on the delivery fee, but since delivery is free, that's not an issue. There's also no taxes on the refundable deposits. Most people's deliveries from Green Earth Organics will contain little to no tax.
I hope that clarifies a little bit of the tax system!
Tuesday, October 25, 2011
Beans & Pumpkin Seeds Salad
INGREDIENTS
1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce
DIRECTIONS
Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.
In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.
In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.
1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce
DIRECTIONS
Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.
In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.
In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.
Sunny Banana Cookies
INGREDIENTS
2 very ripe medium bananas
1/2 cup butter, at room temperature
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 cup hulled sunflower seeds
1/2 cup chocolate chips
DIRECTIONS
Peel the bananas and mash them in a large bowl for an electric mixer. And the butter and sugar and beat on medium speed until thoroughly combined.
Add flour and baking soda half at a time, beating to incorporate. Fold in the sunflower seeds and chocolate chips.
Refrigerate cookie dough for about an hour.
Preheat the oven to 350 degrees Fahrenheit.
Scoop cookie dough by the teaspoon. Place cookies about 2 inches apart on lightly greased baking sheets (or cover the baking sheets in parchment paper. Bake 12 to 15 minutes, until edges are lightly golden.
2 very ripe medium bananas
1/2 cup butter, at room temperature
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 cup hulled sunflower seeds
1/2 cup chocolate chips
DIRECTIONS
Peel the bananas and mash them in a large bowl for an electric mixer. And the butter and sugar and beat on medium speed until thoroughly combined.
Add flour and baking soda half at a time, beating to incorporate. Fold in the sunflower seeds and chocolate chips.
Refrigerate cookie dough for about an hour.
Preheat the oven to 350 degrees Fahrenheit.
Scoop cookie dough by the teaspoon. Place cookies about 2 inches apart on lightly greased baking sheets (or cover the baking sheets in parchment paper. Bake 12 to 15 minutes, until edges are lightly golden.
Monday, October 24, 2011
Bird's Nest Cookies
INGREDIENTS
1/2 cup butter, at room temperature
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
Pinch sea salt
1/2 cup of your favourite nut (suggestions: almonds, walnuts, hazelnuts, etc.)
1/2 cup of your favourite jam
DIRECTIONS
Cream together butter and sugar at high speed. Add the egg yolk and vanilla and mix in. Add the flour and salt and mix until just combined; don't over mix. Refrigerate the dough for 30 minutes.
Preheat oven to 350 Fahrenheit. If your nuts are raw, toast them to bring out the flavour: Spread the nuts on a baking sheet and bake for about 8 to 10 minutes (about 15 minutes for hazelnuts), until light golden-brown and fragrant. Let cool completely, then process in a food processor until finely chopped, or chop them by hand.
Whisk egg white until bubbly and frothy. Roll the chilled dough into about 1 inch balls. Dip each ball into the egg white then roll it in the chopped nuts. Place on a cookie sheet and press down gently with your thumb to flatten the cookie slightly and make a shallow well. Fill the indentation with about 1/2 teaspoon of jam.
Bake for about 12 to 15 minutes, until slightly brown.
The jam will tend to soften the cookie after a couple of days. To keep them longer or make them easier to freeze, bake them without the jam (reduce the baking time by a few minutes), then just fill the cookies with jam the same day as serving.
1/2 cup butter, at room temperature
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
Pinch sea salt
1/2 cup of your favourite nut (suggestions: almonds, walnuts, hazelnuts, etc.)
1/2 cup of your favourite jam
DIRECTIONS
Cream together butter and sugar at high speed. Add the egg yolk and vanilla and mix in. Add the flour and salt and mix until just combined; don't over mix. Refrigerate the dough for 30 minutes.
Preheat oven to 350 Fahrenheit. If your nuts are raw, toast them to bring out the flavour: Spread the nuts on a baking sheet and bake for about 8 to 10 minutes (about 15 minutes for hazelnuts), until light golden-brown and fragrant. Let cool completely, then process in a food processor until finely chopped, or chop them by hand.
Whisk egg white until bubbly and frothy. Roll the chilled dough into about 1 inch balls. Dip each ball into the egg white then roll it in the chopped nuts. Place on a cookie sheet and press down gently with your thumb to flatten the cookie slightly and make a shallow well. Fill the indentation with about 1/2 teaspoon of jam.
Bake for about 12 to 15 minutes, until slightly brown.
The jam will tend to soften the cookie after a couple of days. To keep them longer or make them easier to freeze, bake them without the jam (reduce the baking time by a few minutes), then just fill the cookies with jam the same day as serving.
Thursday, October 20, 2011
Spinach Hazelnut Pesto Pasta
INGREDIENTS
1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)
DIRECTIONS
Cook pasta according to package directions, then rinse and set aside.
In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.
Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.
Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.
Mix in tomatoes and Parmesan if using, and serve hot.
1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)
DIRECTIONS
Cook pasta according to package directions, then rinse and set aside.
In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.
Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.
Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.
Mix in tomatoes and Parmesan if using, and serve hot.
Thursday, October 13, 2011
Citrus-Radish Relish
INGREDIENTS
1.5 bunches (about 9 oz) radishes
1 orange
2 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp butter
Sea salt and ground pepper
DIRECTIONS
Trim the stems off the radishes, then cut them into 1/4 inch thick slices. Zest the orange, being careful not to include any of the white pith.
Find a wide shallow pan. Put all the ingredients into the pan and then add water to almost cover everything.
Bring to the boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender; about 30 minutes.
Serve warm with fish, meat, or bread and cheese.
1.5 bunches (about 9 oz) radishes
1 orange
2 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp butter
Sea salt and ground pepper
DIRECTIONS
Trim the stems off the radishes, then cut them into 1/4 inch thick slices. Zest the orange, being careful not to include any of the white pith.
Find a wide shallow pan. Put all the ingredients into the pan and then add water to almost cover everything.
Bring to the boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender; about 30 minutes.
Serve warm with fish, meat, or bread and cheese.
Tuesday, October 11, 2011
Trading Fair
We've talked about Fair Trade in this space before. When you care about where and how your food is grown--and, oh, do we ever--it becomes impossible to ignore the remaining piece of the equation: by whom. You know that we carry as many Fair Trade products as we can (or if you don't, check out a comprehensive list here), but do you know what Fair Trade and its accompanying certification really mean?
When you purchase items that are Fair Trade certified, you are supporting businesses that value their workers, that seek to support rather than exploit, and that are committed to sustainability, transparency, and relationships. These principles are important to us.
As folks who commit to eating organic as much as we can, we're used to acting on our principles without always needing to see direct results--we know that eating organic is better for our bodies, for our children, and for the environment, even when we can't see it. We're used to growing, shopping, and eating this way. We've taken the time to learn about why it makes sense to eat organically and know why it's important to us. Let's take the same kind of time to remember that items we choose to purchase, especially--but not exclusively--those coming to us from far away, are grown, packaged, and created by real people who are directly affected by how we choose to spend our dollars. Reading about the terrible consequences that big banana companies, unchecked by Fair Trade restrictions, have wreaked on the land and on millions of people's lives is sobering. We're thrilled to say that we've been carrying nothing but Fair Trade bananas for a long time now, and hope to continue to able to do so.
When you see the Fair Trade symbol on a product, you know that these principles are being put into action (taken from Fair World Project):
Long-Term Direct Trading Relationships
Payment of Fair Prices and Wages
No Child, Forced or Otherwise Exploited Labor
Workplace Non-Discrimination, Gender Equity and Freedom of Association
Safe Working Conditions & Reasonable Work Hours
Investment in Community Development Projects
Environmental Sustainabilty
Traceability and Transparency
Take the time to learn more. The newest issue of For A Better World Publication has just been released. Read more about banana farming practices, fair trade crafts, fair trade quinoa and much more. Because we care, and we know that you do too.
When you purchase items that are Fair Trade certified, you are supporting businesses that value their workers, that seek to support rather than exploit, and that are committed to sustainability, transparency, and relationships. These principles are important to us.
As folks who commit to eating organic as much as we can, we're used to acting on our principles without always needing to see direct results--we know that eating organic is better for our bodies, for our children, and for the environment, even when we can't see it. We're used to growing, shopping, and eating this way. We've taken the time to learn about why it makes sense to eat organically and know why it's important to us. Let's take the same kind of time to remember that items we choose to purchase, especially--but not exclusively--those coming to us from far away, are grown, packaged, and created by real people who are directly affected by how we choose to spend our dollars. Reading about the terrible consequences that big banana companies, unchecked by Fair Trade restrictions, have wreaked on the land and on millions of people's lives is sobering. We're thrilled to say that we've been carrying nothing but Fair Trade bananas for a long time now, and hope to continue to able to do so.
When you see the Fair Trade symbol on a product, you know that these principles are being put into action (taken from Fair World Project):
Long-Term Direct Trading Relationships
Payment of Fair Prices and Wages
No Child, Forced or Otherwise Exploited Labor
Workplace Non-Discrimination, Gender Equity and Freedom of Association
Safe Working Conditions & Reasonable Work Hours
Investment in Community Development Projects
Environmental Sustainabilty
Traceability and Transparency
Take the time to learn more. The newest issue of For A Better World Publication has just been released. Read more about banana farming practices, fair trade crafts, fair trade quinoa and much more. Because we care, and we know that you do too.
Mango Dhal
INGREDIENTS
1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro
DIRECTIONS
Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.
1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro
DIRECTIONS
Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.
Dealing with Mangoes
Mangoes are sweet and juicy and full of nutrition. They are an excellent source of vitamin A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. Fresh mango is also a very rich source of potassium and a very good source of vitamin B6, vitamin C, and vitamin E. However, they can be tricky to deal with, leaving a consumer wondering if the treat is worth the work.
Because mangoes come in a wide variety of colours, including green, red, yellow, and orange, colour is not the best way to determine ripeness. Sniff for a fragrant fruity odour at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Keep unripe mangoes at room temperature.
There are a number of ways to prepare a mango. Googling "how to cut a mango" yields 349,000 results, with many photo tutorials and videos. Here are my favourite ways to prepare this fruit for eating:
To make the prettiest cubes, perhaps for a fruit salad, cut the mango in half lengthwise around the central pit, much like you would cut an avocado. With a little help from your knife, remove the pit, then score the flesh on both halves in a grid pattern, being careful not to cut through the skin. Turn each half inside out by pushing the center of the skin up from the back so the cubes stand out and cut them off the skin.
Alton Brown on Food TV recommends peeling your mango with a vegetable peeler, then using a corn-on-the-cob holder to hold the mango upright while carving all the flesh off.
You can see variations on both of the above techniques, with pictures, on the Start Cooking blog.
My favourite technique is a bit different. If your mango is nicely ripe, you can peel it by hand. I use a knife to trim a bit of skin off each of the tips of the fruit, then peel the skin off, much like peeling a banana. I find that one direction often works better than the other, so if the mango isn't peeling, I rotate it and try the other way. Once the skin's off, I use a knife to carefully carve the fruit off the pit. It is messy and the results aren't tidy cubes, but it seems to get the maximum amount of fruit off both skin and pit and the mango still tastes delicious.
Enjoy!
Because mangoes come in a wide variety of colours, including green, red, yellow, and orange, colour is not the best way to determine ripeness. Sniff for a fragrant fruity odour at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Keep unripe mangoes at room temperature.
There are a number of ways to prepare a mango. Googling "how to cut a mango" yields 349,000 results, with many photo tutorials and videos. Here are my favourite ways to prepare this fruit for eating:
To make the prettiest cubes, perhaps for a fruit salad, cut the mango in half lengthwise around the central pit, much like you would cut an avocado. With a little help from your knife, remove the pit, then score the flesh on both halves in a grid pattern, being careful not to cut through the skin. Turn each half inside out by pushing the center of the skin up from the back so the cubes stand out and cut them off the skin.
Alton Brown on Food TV recommends peeling your mango with a vegetable peeler, then using a corn-on-the-cob holder to hold the mango upright while carving all the flesh off.
You can see variations on both of the above techniques, with pictures, on the Start Cooking blog.
My favourite technique is a bit different. If your mango is nicely ripe, you can peel it by hand. I use a knife to trim a bit of skin off each of the tips of the fruit, then peel the skin off, much like peeling a banana. I find that one direction often works better than the other, so if the mango isn't peeling, I rotate it and try the other way. Once the skin's off, I use a knife to carefully carve the fruit off the pit. It is messy and the results aren't tidy cubes, but it seems to get the maximum amount of fruit off both skin and pit and the mango still tastes delicious.
Enjoy!
Friday, October 7, 2011
Popovers
INGREDIENTS
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
Thursday, October 6, 2011
Simple Baked Polenta with Tomato Sauce
INGREDIENTS
2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.
Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.
Bake until golden; about 20 minutes.
2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.
Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.
Bake until golden; about 20 minutes.
Tuesday, October 4, 2011
Fruit and Vegetable Storage Tips
Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.
Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.
Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.
Here are some other helpful storage tips:
Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.
Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.
Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.
Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.
Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.
Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.
Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.
Here are some other helpful storage tips:
Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.
Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.
Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.
Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.
Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.
Spinach and Strawberry Salad
INGREDIENTS
1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled
DIRECTIONS
Combine baby spinach, strawberries, pecans, and red onions in a large bowl.
Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.
1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled
DIRECTIONS
Combine baby spinach, strawberries, pecans, and red onions in a large bowl.
Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.
Thursday, September 29, 2011
Baked Butternut Squash
INGREDIENTS
2 butternut squashes
2 Tbsp butter, melted
Nutmeg, salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees.
Scrub the squash, then cut in half lengthwise and scrape out the seeds and stringy portion. Place cut side down on a lightly greased cookie sheet. Bake for 45 minutes.
Remove from oven, brush with melted butter and add seasonings. Return to oven, cut side up, and bake for 15 minutes longer.
2 butternut squashes
2 Tbsp butter, melted
Nutmeg, salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees.
Scrub the squash, then cut in half lengthwise and scrape out the seeds and stringy portion. Place cut side down on a lightly greased cookie sheet. Bake for 45 minutes.
Remove from oven, brush with melted butter and add seasonings. Return to oven, cut side up, and bake for 15 minutes longer.
Tuesday, September 27, 2011
Did You Know: Using the "Likes" & "Dislikes" Lists
"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.
Back to school, back to work, back to business and busy-ness! We want our bins to be as easy to customize as possible, so you can spend a minimum of your precious time doing your shopping. One of the ways to make sure you get exactly what you want even when time is getting away from you is to use the "Your Likes" and "Your Dislikes" page on your account.
These two pages are only used for our pre-designed bins - the $27 Small Bin, $35 Medium Bin, and $46 Large Bin - and doesn't apply to the Custom Bin option. What happens is when your order is created for the week, the website will automatically substitute out anything that is on your dislikes list and replace it with something else. Though what is subbed in is a somewhat random choice from the bin contents and fresh picks list for that week, the website is programmed not to choose something that is on your dislikes list and to give priority to items on your likes list.
To take the best advantage of the dislikes/likes option, make sure any items you don't ever want are on the "Your Dislikes" page. There are two ways to enter an item:
By Category: If you don't want kale, for example, put "kale" in the "Always Match Items Named" field. The website will remove all items with kale in the name from all your future bins, so you won't get black kale, green kale, red kale, white kale, purple Russian kale, etc. Even if we enter a new type of kale on to the website in the future, you still won't receive it.
If you never want apples in your bin, enter "apple" into that field. By using the singular form, the website will catch both "gala apple" and "red delicious apples", since both contain the word "apple". If you enter "apples", only the latter would have been removed; "gala apple" would not be caught by "apples".
By Exact Item: If you like most apples but don't like red delicious apples in particular, you can get the website to only remove them by starting to type the item into the "Find Specific Item" field and clicking on the appropriate item in the drop-down box.
These two options also apply to the "Your Likes" list. If you enter "pear" in the "Always Match Items Named" field, the website will give priority to any kind of pear when making substitutions for you. If you choose "bosc pear" from the "Find Specific Item" field, then the website will choose bosc pears when they are available, but will not give priority to any other kind of pear.
After setting up these lists, the website will make changes for you as necessary. However, you can always change what is subbed in by logging in before 9 AM the day before your delivery.
Please just give us a call at 604-708-2345 or email us at info@greenearthorganics.com if we can help you get your lists just right. We can also help with more complicated requests such as if you don't want to receive any fruit except apples or if you want to make sure you don't receive any cooking greens or citrus fruits. And if your "dislike" is actually an allergy, please let us know, especially if cross-contamination would be an issue.
We want to make your ordering as easy as possible and make sure that you receive a bin full of delicious food you are excited to eat, so please let us know if there's anything we can do to make your bins better for you.
Back to school, back to work, back to business and busy-ness! We want our bins to be as easy to customize as possible, so you can spend a minimum of your precious time doing your shopping. One of the ways to make sure you get exactly what you want even when time is getting away from you is to use the "Your Likes" and "Your Dislikes" page on your account.
These two pages are only used for our pre-designed bins - the $27 Small Bin, $35 Medium Bin, and $46 Large Bin - and doesn't apply to the Custom Bin option. What happens is when your order is created for the week, the website will automatically substitute out anything that is on your dislikes list and replace it with something else. Though what is subbed in is a somewhat random choice from the bin contents and fresh picks list for that week, the website is programmed not to choose something that is on your dislikes list and to give priority to items on your likes list.
To take the best advantage of the dislikes/likes option, make sure any items you don't ever want are on the "Your Dislikes" page. There are two ways to enter an item:
By Category: If you don't want kale, for example, put "kale" in the "Always Match Items Named" field. The website will remove all items with kale in the name from all your future bins, so you won't get black kale, green kale, red kale, white kale, purple Russian kale, etc. Even if we enter a new type of kale on to the website in the future, you still won't receive it.
If you never want apples in your bin, enter "apple" into that field. By using the singular form, the website will catch both "gala apple" and "red delicious apples", since both contain the word "apple". If you enter "apples", only the latter would have been removed; "gala apple" would not be caught by "apples".
By Exact Item: If you like most apples but don't like red delicious apples in particular, you can get the website to only remove them by starting to type the item into the "Find Specific Item" field and clicking on the appropriate item in the drop-down box.
These two options also apply to the "Your Likes" list. If you enter "pear" in the "Always Match Items Named" field, the website will give priority to any kind of pear when making substitutions for you. If you choose "bosc pear" from the "Find Specific Item" field, then the website will choose bosc pears when they are available, but will not give priority to any other kind of pear.
After setting up these lists, the website will make changes for you as necessary. However, you can always change what is subbed in by logging in before 9 AM the day before your delivery.
Please just give us a call at 604-708-2345 or email us at info@greenearthorganics.com if we can help you get your lists just right. We can also help with more complicated requests such as if you don't want to receive any fruit except apples or if you want to make sure you don't receive any cooking greens or citrus fruits. And if your "dislike" is actually an allergy, please let us know, especially if cross-contamination would be an issue.
We want to make your ordering as easy as possible and make sure that you receive a bin full of delicious food you are excited to eat, so please let us know if there's anything we can do to make your bins better for you.
Thursday, September 22, 2011
Baked Corn Fritters
INGREDIENTS
1 1/2 cups flour
1 tsp baking powder
3/4 tsp sea salt
1 egg
1 cup milk
3 cobs corn, cooked and cut off the cob
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine flour, baking powder, and salt. In a separate bowl, whisk together the egg and milk. Add egg and milk to dry ingredients and stir until uniform. Mix in the corn.
Drop batter by the tablespoon onto a greased cookie sheet.
Bake for 10 to 12 minutes, until just barely brown. Be careful not to overcook.
1 1/2 cups flour
1 tsp baking powder
3/4 tsp sea salt
1 egg
1 cup milk
3 cobs corn, cooked and cut off the cob
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine flour, baking powder, and salt. In a separate bowl, whisk together the egg and milk. Add egg and milk to dry ingredients and stir until uniform. Mix in the corn.
Drop batter by the tablespoon onto a greased cookie sheet.
Bake for 10 to 12 minutes, until just barely brown. Be careful not to overcook.
Sunday, September 18, 2011
Black Bean Salad
INGREDIENTS
Juice of 1 lime, or about 2 Tbsp lime juice
2 Tbsp extra virgin olive oil
1/2 tsp cumin
2 Tbsp fresh oregano, diced
Sea salt and pepper to taste
1 can black beans, rinsed and drained
2 cobs corn, steamed and cut off the cob
2 avocados, diced
1 field cucumber, peeled and diced
3 green onions, diced
1 tomato, diced
DIRECTIONS
In a jar, combine lime juice, olive oil, cumin, oregano, and salt and pepper. Shake well to combine.
Combine remaining ingredients in a large bowl. Pour dressing over and toss gently. Refrigerate until ready to serve.
Juice of 1 lime, or about 2 Tbsp lime juice
2 Tbsp extra virgin olive oil
1/2 tsp cumin
2 Tbsp fresh oregano, diced
Sea salt and pepper to taste
1 can black beans, rinsed and drained
2 cobs corn, steamed and cut off the cob
2 avocados, diced
1 field cucumber, peeled and diced
3 green onions, diced
1 tomato, diced
DIRECTIONS
In a jar, combine lime juice, olive oil, cumin, oregano, and salt and pepper. Shake well to combine.
Combine remaining ingredients in a large bowl. Pour dressing over and toss gently. Refrigerate until ready to serve.
Thursday, September 15, 2011
Autumn Reminders
The recent turn in Vancouver's weather reminds us that summer is soon coming to an end. The autumn harvest season has begun, and there is an abundance of local seasonal treats available starting this week: apples, pears, beans, nectarines, grapes, and more, all grown in our beautiful province. It has been a tough year for our farmers, and we’re thrilled to finally see the results of their hard work through this poor summer.
As people return from holidays and settle back into their work and school routines, we wish to offer the following reminders to make sure that Green Earth Organics has smooth deliveries and that you get your bin of delicious produce just the way you want it.
The selection of produce changes weekly. The next week’s bins and fruit and vegetable options are posted to our website on Thursdays by 6 PM. We’ve been upgrading our fruit and vegetables pictures to higher quality ones – we hope you like them!
You are able to make up to four substitutions per delivery. The deadline for all substitutions, cancellations, and additional item requests is 9 AM the day prior to your delivery. This deadline is especially important if you are interested in Artisan Bake Shoppe items; their deadline is very strict and we order exactly what we need for the next day, so there’s no extra available and any late cancellations will go to waste.
If you enjoy one of our wonderful grocery items, consider placing it on standing order. You can choose to have it with every delivery or with every second delivery, and you will save 5% every time! To set up a standing order, add the item to your “Standing Orders” page or contact the office. Please note that to remove an item from your standing order or change the quantity, you will have to contact us to do it for you. We can also set up standing orders that come every second bin; unless we're told otherwise, all standing orders are assumed to be for every bin.
We offer several convenient payment options. Using a Visa or MasterCard, or being set up with Direct Debit, means that you never risk missing a payment. If you choose to pay by cash or cheque, please remember that payment is due upon delivery and that the delivery drivers do not carry change.
Please place your empty bins out in a safe area on the morning of your delivery for the driver to collect. If you are returning Avalon milk bottles and cold packs, please make sure they are clean and remove the lids from the bottles.
If you have any questions or concerns, you can reach Melissa or Esther at 604-708-2345 or info@greenearthorganics.com. The office is open from 8 AM to 4 PM from Mondays to Thursdays, and from 8 AM to noon on Fridays and holidays. Someone also checks the voicemails and emails around 9 AM on Sunday to meet the deadline for Monday's orders, so please feel free to leave us a message over the weekend.
We are looking forward to providing you with abundant organic food this autumn! Please let us know if there's anything we can do to make the service work better for you.
As people return from holidays and settle back into their work and school routines, we wish to offer the following reminders to make sure that Green Earth Organics has smooth deliveries and that you get your bin of delicious produce just the way you want it.
The selection of produce changes weekly. The next week’s bins and fruit and vegetable options are posted to our website on Thursdays by 6 PM. We’ve been upgrading our fruit and vegetables pictures to higher quality ones – we hope you like them!
You are able to make up to four substitutions per delivery. The deadline for all substitutions, cancellations, and additional item requests is 9 AM the day prior to your delivery. This deadline is especially important if you are interested in Artisan Bake Shoppe items; their deadline is very strict and we order exactly what we need for the next day, so there’s no extra available and any late cancellations will go to waste.
If you enjoy one of our wonderful grocery items, consider placing it on standing order. You can choose to have it with every delivery or with every second delivery, and you will save 5% every time! To set up a standing order, add the item to your “Standing Orders” page or contact the office. Please note that to remove an item from your standing order or change the quantity, you will have to contact us to do it for you. We can also set up standing orders that come every second bin; unless we're told otherwise, all standing orders are assumed to be for every bin.
We offer several convenient payment options. Using a Visa or MasterCard, or being set up with Direct Debit, means that you never risk missing a payment. If you choose to pay by cash or cheque, please remember that payment is due upon delivery and that the delivery drivers do not carry change.
Please place your empty bins out in a safe area on the morning of your delivery for the driver to collect. If you are returning Avalon milk bottles and cold packs, please make sure they are clean and remove the lids from the bottles.
If you have any questions or concerns, you can reach Melissa or Esther at 604-708-2345 or info@greenearthorganics.com. The office is open from 8 AM to 4 PM from Mondays to Thursdays, and from 8 AM to noon on Fridays and holidays. Someone also checks the voicemails and emails around 9 AM on Sunday to meet the deadline for Monday's orders, so please feel free to leave us a message over the weekend.
We are looking forward to providing you with abundant organic food this autumn! Please let us know if there's anything we can do to make the service work better for you.
Tuesday, September 13, 2011
Our blog is a great place to browse recipes, check out new products, and learn about some of the cool, local stuff that's happening in the organic world, but it's not the only place we hang out. We also send out a monthly email newsletter that's chock full of tips for living organically, cooking and preserving some of the tasty produce that fills your bins, and general tidbits on whatever we're finding interesting these days.
Through the newsletter, we let you know about upcoming events in the community, like evening classes on raising backyard chickens or community potlucks, and rhapsodize about the beautiful organic fruits and veggies we love best (no, really). If you're not signed up already, filling out the following form is a super easy way to make sure you don't miss out!
Through the newsletter, we let you know about upcoming events in the community, like evening classes on raising backyard chickens or community potlucks, and rhapsodize about the beautiful organic fruits and veggies we love best (no, really). If you're not signed up already, filling out the following form is a super easy way to make sure you don't miss out!
Tuesday, September 6, 2011
Did You Know: How Sale Items Are Chosen
"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.
Every week, when we update the fruits and vegetables for the coming week, we also update the sale items page of our website. The fruits and vegetables on that page change weekly, while the grocery items tend to change monthly.
The fruits and vegetables on that page are usually chosen because our supplier gave us an excellent price. If the distributor has a lot of stock - as happens most often when an item is at the height of its season - they will give us a discount to pass on to our members.
A lot of the fruits and vegetables on sale are too expensive to put into the regular bins, but are too tasty to resist carrying. Recently, we've had some of our best local fruits on the "sale items" page: cherries, raspberries, blackberries, bulk blueberries, canning peaches, and more.
The grocery item sale items are chosen for a variety of reasons. First, there are monthly specials from the supplier or manufacturer. Each month we receive a flyer from each of our suppliers with discounts of anywhere from 5% to 30% off various items. Sometimes everything from a certain brand is on sale and sometimes only one exact item is discounted. When we get a discount, we pass that on.
Second, we often put new products on sale. Sometimes we've received an introductory discount on the product, but often we just mark it down anyway. We aren't always able to do this - sometimes the margins are just too narrow - but we like to make sure our members see new products and the "sale items" page is an easy way to showcase them. This is especially important with perishable items where we have to buy full cases; if an item doesn't sell well at the sale price, we will often discontinue carrying it to avoid having waste.
Third, we sometimes put items on sale because we have too much stock or because we received an item accidentally. If we miss counting a case when doing an inventory and order more of something, or if the supplier sends us the wrong size of something, it is usually easier to put it on sale than to return it (especially since the supplier will often give us a discount if it is their error).
We do the best we can to keep sale items in stock, but sometimes they sell very quickly. Occasionally we've had issues with the availability from our sources too: if an item is on for a very good price, sometimes the supplier will run out of stock.
To get the best prices and find the newest items, we suggest checking the sale items page before each delivery. As with the rest of the website, the sale page is updated by 6 PM on Thursdays with the following week's stock and prices.
Happy organic eating, and saving!
Every week, when we update the fruits and vegetables for the coming week, we also update the sale items page of our website. The fruits and vegetables on that page change weekly, while the grocery items tend to change monthly.
The fruits and vegetables on that page are usually chosen because our supplier gave us an excellent price. If the distributor has a lot of stock - as happens most often when an item is at the height of its season - they will give us a discount to pass on to our members.
A lot of the fruits and vegetables on sale are too expensive to put into the regular bins, but are too tasty to resist carrying. Recently, we've had some of our best local fruits on the "sale items" page: cherries, raspberries, blackberries, bulk blueberries, canning peaches, and more.
The grocery item sale items are chosen for a variety of reasons. First, there are monthly specials from the supplier or manufacturer. Each month we receive a flyer from each of our suppliers with discounts of anywhere from 5% to 30% off various items. Sometimes everything from a certain brand is on sale and sometimes only one exact item is discounted. When we get a discount, we pass that on.
Second, we often put new products on sale. Sometimes we've received an introductory discount on the product, but often we just mark it down anyway. We aren't always able to do this - sometimes the margins are just too narrow - but we like to make sure our members see new products and the "sale items" page is an easy way to showcase them. This is especially important with perishable items where we have to buy full cases; if an item doesn't sell well at the sale price, we will often discontinue carrying it to avoid having waste.
Third, we sometimes put items on sale because we have too much stock or because we received an item accidentally. If we miss counting a case when doing an inventory and order more of something, or if the supplier sends us the wrong size of something, it is usually easier to put it on sale than to return it (especially since the supplier will often give us a discount if it is their error).
We do the best we can to keep sale items in stock, but sometimes they sell very quickly. Occasionally we've had issues with the availability from our sources too: if an item is on for a very good price, sometimes the supplier will run out of stock.
To get the best prices and find the newest items, we suggest checking the sale items page before each delivery. As with the rest of the website, the sale page is updated by 6 PM on Thursdays with the following week's stock and prices.
Happy organic eating, and saving!
Tuesday, August 30, 2011
Miso Tofu
Adapted from a recipe from Superior Tofu.
INGREDIENTS
1 package Superior Extra Firm Tofu
1/2 cup miso paste
2 Tbsp rice vinegar
2 Tbsp tamari
2 tsp minced ginger
1 Tbsp demerara or brown sugar
2 Tbsp sesame oil
DIRECTIONS
Slice the tofu into 1/4 inch thick slices.
Mix all the remaining ingredients together, adding a little water if necessary to make a thick runny paste. Coat the tofu in the paste and marinate in the refrigerator for about 20 minutes, turning halfway to make sure they are evenly marinated.
Preheat the oven to 450 degrees Fahrenheit.
Place the tofu slices on a cookie sheet lined with parchment paper and bake for about 8 to 10 minutes. Flip the tofu, baste with more marinate, and bake for another 10 minutes.
Serve over noodles or salad.
INGREDIENTS
1 package Superior Extra Firm Tofu
1/2 cup miso paste
2 Tbsp rice vinegar
2 Tbsp tamari
2 tsp minced ginger
1 Tbsp demerara or brown sugar
2 Tbsp sesame oil
DIRECTIONS
Slice the tofu into 1/4 inch thick slices.
Mix all the remaining ingredients together, adding a little water if necessary to make a thick runny paste. Coat the tofu in the paste and marinate in the refrigerator for about 20 minutes, turning halfway to make sure they are evenly marinated.
Preheat the oven to 450 degrees Fahrenheit.
Place the tofu slices on a cookie sheet lined with parchment paper and bake for about 8 to 10 minutes. Flip the tofu, baste with more marinate, and bake for another 10 minutes.
Serve over noodles or salad.
Thursday, August 25, 2011
Refreshing Lemon-Mint Salad Dressing
INGREDIENTS
1/3 cup extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp lemon juice
8 to 10 fresh mint leaves, finely chopped
Sea salt & coarsely ground pepper to taste
DIRECTIONS
Combine the ingredients in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad.
1/3 cup extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp lemon juice
8 to 10 fresh mint leaves, finely chopped
Sea salt & coarsely ground pepper to taste
DIRECTIONS
Combine the ingredients in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad.
Diapers and Other Baby Items
I'll be the first to admit that I don't know much about babies. Everything I've learned has been from watching my nephew, who just turned two years old in July, and talking to my sister. One thing I've noticed is that parents all have very different preferences when it comes to things like diapers. There are so many different options just in disposal diapers, including compostable ones, chlorine-free ones, and diaper “systems” that have reusable and disposable components. Add in all the different brand names, and I wouldn't even know where to start figuring out what to stock. However, I can special order a wide variety of diapers by the case. Most cases of diapers are only 4 packages, so there's a good chance you'll use them up before the baby outgrows them, and they won't require huge amounts of storage space.
If you are interested in buying diapers, just give us a call or email for a price quote. Here are some of the brands we can order through our suppliers: Nature Babycare Eco-Diapers (diapers sizes 1-6 and training pants sizes 4-6), Seventh Generation (sizes 1-6), Broody Chick Chlorine-free Compostable (newborn, infant, toddler, and junior), Earth's Best Tendercare Chlorine-Free Disposable (sizes 1-5), Mama Zone Eco-Responsible Compostable (stages 1-4), and the GDiaper System (reusable gPants in small, medium, and large, plus gCloth inserts and flushable refills in small and medium/large).
We can also special order baby wipes, including biodegradable ones, compostable ones, unscented ones, and ones made of organic cotton, but they often come in cases of 12 or more units in a case. If you would be interested in buying less than a full case, please let us know and if there's enough interest, we can bring wipes into regular stock.
We do have a few baby-orientated things already in stock. The most obvious items are in the Baby Foods section of our website and include jarred baby food, arrowroot cookies, and Stonyfield's YoBaby Yogurt. We also carry an unsweetened, full-fat yogurt that's very popular with babies: Greek Gods Traditional Plain Yogurt. My nephew loves that stuff plain or with some fruit stirred in.
If there's an organic food item or an eco-friendly household product you would like to be able to buy from us, please give us a call at 604-708-2345 or email info@greenearthorganics.com. We will try to bring it into stock or try to special order it for you.
Happy organic living and eating!
If you are interested in buying diapers, just give us a call or email for a price quote. Here are some of the brands we can order through our suppliers: Nature Babycare Eco-Diapers (diapers sizes 1-6 and training pants sizes 4-6), Seventh Generation (sizes 1-6), Broody Chick Chlorine-free Compostable (newborn, infant, toddler, and junior), Earth's Best Tendercare Chlorine-Free Disposable (sizes 1-5), Mama Zone Eco-Responsible Compostable (stages 1-4), and the GDiaper System (reusable gPants in small, medium, and large, plus gCloth inserts and flushable refills in small and medium/large).
We can also special order baby wipes, including biodegradable ones, compostable ones, unscented ones, and ones made of organic cotton, but they often come in cases of 12 or more units in a case. If you would be interested in buying less than a full case, please let us know and if there's enough interest, we can bring wipes into regular stock.
We do have a few baby-orientated things already in stock. The most obvious items are in the Baby Foods section of our website and include jarred baby food, arrowroot cookies, and Stonyfield's YoBaby Yogurt. We also carry an unsweetened, full-fat yogurt that's very popular with babies: Greek Gods Traditional Plain Yogurt. My nephew loves that stuff plain or with some fruit stirred in.
If there's an organic food item or an eco-friendly household product you would like to be able to buy from us, please give us a call at 604-708-2345 or email info@greenearthorganics.com. We will try to bring it into stock or try to special order it for you.
Happy organic living and eating!
Friday, August 19, 2011
Blackberry Pie
Blackberry season is my favourite. There's just nothing like walking out of your front door with a pail and plunging knee deep into brambles loaded down heavy, juicy berries that leave their good purple stains everywhere. It's been a slow summer for just about everything this year, but the blackberries are here in full force. In honour of their abundance, I've committed to baking up ten fresh blackberry pies before their season is over. I've already got three down, so I don't think it's going to be a problem. Pie for breakfast, pie for dessert, pie for a late night snack, pie to share and give to friends, pie to celebrate this last stretch of such a glorious season. Anyone else want in on a tasty ten pie challenge?
INGREDIENTS
For the crust:
2 1/2 cups unbleached white flour
1 Tbsp sugar
1 tsp salt
1 cup butter, very cold (if you're looking for a shortcut, freeze your butter and then grate it in instead of cutting. It works!)
1 cup ice cold water
For the filling:
5 to 6 cups fresh blackberries, washed
1/2 - 3/4 cup sugar, depending on how sweet your berries are
2 Tbsp sornstarch
1 tsp lemon juice
DIRECTIONS
Fold the filling ingredients together in a bowl and set aside while you prepare the crust. The cornstarch keeps your pie from being halfway to berry soup, but can easily be left out if, like me, you like a little berry soup.
In a wide bowl, mix together the flour, salt, and sugar for the crust. Either cut in the butter with a pastry cutter or two knives or, if it's frozen, grate it in. Either way, you want to end up a mealy mixture that has some butter lumps the size of small peas and others the size of oats. Do your best to keep the butter cold, cold, cold by not handling it too much. Add in your water, starting by drizzling about half a cup over the mixture and gathering it together with a rubber spatula or a fork. Add more water a tablespoon at a time until the dough just barely comes together. You're going to need to get in there with your hands to know.
Turn the dough out onto a floured surface and nudge gently into two balls. If the dough is simply too crumbly to stay together, add a little more water. If it starts getting sticky, you've added more than you need (to know for next time). Chill those babies in the fridge for an hour or two if you're patient and think ahead; start rolling if you're not.
Make sure your surface and your rolling pin are still well floured and then roll one of the balls of dough out into a disc that more or less fits your pie pan. Scoop it up by rolling it loosely over the rolling pin and then unrolling onto the pan. You can always mend holes with a little bit of cold water as glue. Roll out the top crust in the same way.
Add your filling and place the top crust over it, sealing the two crusts together with a little cold water and by folding the bottom crust up over the edge of the top one and crimping (a fancy word for pinching) it closed. Make some decorative slashes in the top crust to let the steam out. Stick it in the oven at about 375 degrees until it's brown and crispy and bubbling irresistibly. Then try to resist and let it cool.
Eat and enjoy!
INGREDIENTS
For the crust:
2 1/2 cups unbleached white flour
1 Tbsp sugar
1 tsp salt
1 cup butter, very cold (if you're looking for a shortcut, freeze your butter and then grate it in instead of cutting. It works!)
1 cup ice cold water
For the filling:
5 to 6 cups fresh blackberries, washed
1/2 - 3/4 cup sugar, depending on how sweet your berries are
2 Tbsp sornstarch
1 tsp lemon juice
DIRECTIONS
Fold the filling ingredients together in a bowl and set aside while you prepare the crust. The cornstarch keeps your pie from being halfway to berry soup, but can easily be left out if, like me, you like a little berry soup.
In a wide bowl, mix together the flour, salt, and sugar for the crust. Either cut in the butter with a pastry cutter or two knives or, if it's frozen, grate it in. Either way, you want to end up a mealy mixture that has some butter lumps the size of small peas and others the size of oats. Do your best to keep the butter cold, cold, cold by not handling it too much. Add in your water, starting by drizzling about half a cup over the mixture and gathering it together with a rubber spatula or a fork. Add more water a tablespoon at a time until the dough just barely comes together. You're going to need to get in there with your hands to know.
Turn the dough out onto a floured surface and nudge gently into two balls. If the dough is simply too crumbly to stay together, add a little more water. If it starts getting sticky, you've added more than you need (to know for next time). Chill those babies in the fridge for an hour or two if you're patient and think ahead; start rolling if you're not.
Make sure your surface and your rolling pin are still well floured and then roll one of the balls of dough out into a disc that more or less fits your pie pan. Scoop it up by rolling it loosely over the rolling pin and then unrolling onto the pan. You can always mend holes with a little bit of cold water as glue. Roll out the top crust in the same way.
Add your filling and place the top crust over it, sealing the two crusts together with a little cold water and by folding the bottom crust up over the edge of the top one and crimping (a fancy word for pinching) it closed. Make some decorative slashes in the top crust to let the steam out. Stick it in the oven at about 375 degrees until it's brown and crispy and bubbling irresistibly. Then try to resist and let it cool.
Eat and enjoy!
Thursday, August 18, 2011
Garlic Broccoli with Cashews
INGREDIENTS
1 1/2 lbs broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp demerara sugar or brown sugar
3 Tbsp tamari
2 tsp apple cider vinegar
1/4 tsp ground pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
DIRECTIONS
Steam or boil the broccoli until bright green and just tender, about 7 minutes.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the sugar, tamari, vinegar, pepper, and garlic. Heat, stirring frequently, until it begins to bubble, then remove from the heat. Mix in the cashews and pour the sauce over the broccoli. Serve immediately.
1 1/2 lbs broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp demerara sugar or brown sugar
3 Tbsp tamari
2 tsp apple cider vinegar
1/4 tsp ground pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
DIRECTIONS
Steam or boil the broccoli until bright green and just tender, about 7 minutes.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the sugar, tamari, vinegar, pepper, and garlic. Heat, stirring frequently, until it begins to bubble, then remove from the heat. Mix in the cashews and pour the sauce over the broccoli. Serve immediately.
Thursday, August 11, 2011
Silken Tofu in Apricot-Honey Sauce
INGREDIENTS
8 fresh apricots
2 Tbsp unsalted butter
1 1/2 Tbsp sugar
1/4 tsp vanilla
1 Tbsp honey
1 package silken tofu - drained, patted dry, and cut into 1/4 inch slices
DIRECTIONS
Set aside 4 of the apricots. Peel, pit, and puree the other 4.
Melt the butter in a saucepan over medium-low heat. Stir in the sugar. Cook and stir until the sugar has melted and is lightly browned. Remove from heat and continue stirring until caramelized. Put over low heat and mix in the pureed apricots, vanilla, and honey. Cook and stir for about 5 minutes, until thickened.
Arrange the tofu slices on dessert plates and drizzle with the sauce. Cover and refrigerate for at least 1 hour, until chilled. Pit and slice remaining 4 apricots. Serve tofu with sliced apricots on the side.
8 fresh apricots
2 Tbsp unsalted butter
1 1/2 Tbsp sugar
1/4 tsp vanilla
1 Tbsp honey
1 package silken tofu - drained, patted dry, and cut into 1/4 inch slices
DIRECTIONS
Set aside 4 of the apricots. Peel, pit, and puree the other 4.
Melt the butter in a saucepan over medium-low heat. Stir in the sugar. Cook and stir until the sugar has melted and is lightly browned. Remove from heat and continue stirring until caramelized. Put over low heat and mix in the pureed apricots, vanilla, and honey. Cook and stir for about 5 minutes, until thickened.
Arrange the tofu slices on dessert plates and drizzle with the sauce. Cover and refrigerate for at least 1 hour, until chilled. Pit and slice remaining 4 apricots. Serve tofu with sliced apricots on the side.
Friday, August 5, 2011
Strawberry Blueberry Mock Margaritas
In honour of a sunny summer Friday, a recipe and some pictures courtesy of a wonderful Green Earth Organics' member.
INGREDIENTS
Frozen strawberries
Frozen blueberries
Lemon or lime juice
Lemon or lime zest
Agave syrup
Water if necessary
DIRECTIONS
You choose the amounts. Experiment. Blend. Enjoy!
(I bet this would also work with fresh berries and ice cubes.)
INGREDIENTS
Frozen strawberries
Frozen blueberries
Lemon or lime juice
Lemon or lime zest
Agave syrup
Water if necessary
DIRECTIONS
You choose the amounts. Experiment. Blend. Enjoy!
(I bet this would also work with fresh berries and ice cubes.)
Thursday, August 4, 2011
Mango-Strawberry Smoothie
Adapted from a recipe from Superior Tofu.
INGREDIENTS
2 x 100 g Superior Tofu Organic Mango Soy Pudding
1/3 cup fresh or frozen strawberries
1 cup water, milk or soy beverage, or juice
1/3 cup ice cubes
DIRECTIONS
Put all ingredients in a blender, cover, and blend until smooth. Makes two servings.
INGREDIENTS
2 x 100 g Superior Tofu Organic Mango Soy Pudding
1/3 cup fresh or frozen strawberries
1 cup water, milk or soy beverage, or juice
1/3 cup ice cubes
DIRECTIONS
Put all ingredients in a blender, cover, and blend until smooth. Makes two servings.
Cinnamon Chocolate Mousse
Adapted from a recipe from Superior Tofu.
INGREDIENTS
1 cup chocolate chips
1 package Superior Silken Tofu
2 - 3 Tbsp strong, cold coffee or espresso
1/2 tsp cinnamon
4 Tbsp sugar
1/4 tsp vanilla
Chocolate shavings for decoration (optional)
DIRECTIONS
Melt the chocolate chips over a pot of simmering water or in a microwave, stirring frequently.
Mix the tofu, coffee, cinnamon, sugar, and vanilla with an immersion blender until very smooth.
Ladle the melted chocolate into the tofu and whisk until thoroughly blended. Pour this mixture into ramekins or small bowls and top with chocolate shavings if using. Refrigerate for at least one hour before serving.
INGREDIENTS
1 cup chocolate chips
1 package Superior Silken Tofu
2 - 3 Tbsp strong, cold coffee or espresso
1/2 tsp cinnamon
4 Tbsp sugar
1/4 tsp vanilla
Chocolate shavings for decoration (optional)
DIRECTIONS
Melt the chocolate chips over a pot of simmering water or in a microwave, stirring frequently.
Mix the tofu, coffee, cinnamon, sugar, and vanilla with an immersion blender until very smooth.
Ladle the melted chocolate into the tofu and whisk until thoroughly blended. Pour this mixture into ramekins or small bowls and top with chocolate shavings if using. Refrigerate for at least one hour before serving.
Tuesday, August 2, 2011
Hot and Cheesy Party Dip
INGREDIENTS
1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream
DIRECTIONS
Preheat oven to 300 degrees Fahrenheit.
In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.
Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.
1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream
DIRECTIONS
Preheat oven to 300 degrees Fahrenheit.
In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.
Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.
One Egg Tamagoyaki
INGREDIENTS
1 egg
1 Tbsp water
1 tsp tamari
1/2 tsp sugar
Sunflower oil for cooking
DIRECTIONS
Heat a small frying pan over medium heat.
Put all the ingredients in a small bowl and mix well with a fork or chopsticks.
When the pan is hot enough that a drop of water dances and evaporates immediately, pour in the egg. Stir gently with a fork or chopsticks until half-set. Use a spatula to fold the egg in half. Fold one third of the egg over with the spatula and press down. Fold the other third over and press the whole thing down.
Flip over and press again. Remove from heat promptly.
1 egg
1 Tbsp water
1 tsp tamari
1/2 tsp sugar
Sunflower oil for cooking
DIRECTIONS
Heat a small frying pan over medium heat.
Put all the ingredients in a small bowl and mix well with a fork or chopsticks.
When the pan is hot enough that a drop of water dances and evaporates immediately, pour in the egg. Stir gently with a fork or chopsticks until half-set. Use a spatula to fold the egg in half. Fold one third of the egg over with the spatula and press down. Fold the other third over and press the whole thing down.
Flip over and press again. Remove from heat promptly.
Quinoa Power Bars
INGREDIENTS
2 cups cooked quinoa
2 cups quick cooking rolled oats
1/4 cup flaxseed meal
1/2 cup soy protein powder
1 tsp baking soda
1/2 tsp sea salt
1 cup nuts, coarsely chopped
1 cup dried fruit, coarsely chopped if necessary
1/2 cup chocolate chips (optional)
1/4 cup sugar
1/2 cup unbleached white flour or whole wheat flour
1/4 cup apple sauce
2 tsp vanilla
1 tsp cinnamon
1 cup water
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Use 2 cups of leftover cooked quinoa or cook a half-cup of raw quinoa according to the package directions.
Combine oats, flaxseed meal, protein powder, baking soda, salt, nuts, dried fruit, chocolate chips, sugar and flour in a large bowl.
In a medium bowl, combine cooked quinoa, apple sauce, vanilla, cinnamon, and water. Add the quinoa combination to the dry ingredients and mix well.
Grease a 9 x 13-inch pan. Spread mixture into the pan, pressing down with hands until even. Bake for 20 minutes. Allow to cool, cut into bars, and wrap well. Freeze any bars you won't eat within a couple of days.
2 cups cooked quinoa
2 cups quick cooking rolled oats
1/4 cup flaxseed meal
1/2 cup soy protein powder
1 tsp baking soda
1/2 tsp sea salt
1 cup nuts, coarsely chopped
1 cup dried fruit, coarsely chopped if necessary
1/2 cup chocolate chips (optional)
1/4 cup sugar
1/2 cup unbleached white flour or whole wheat flour
1/4 cup apple sauce
2 tsp vanilla
1 tsp cinnamon
1 cup water
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Use 2 cups of leftover cooked quinoa or cook a half-cup of raw quinoa according to the package directions.
Combine oats, flaxseed meal, protein powder, baking soda, salt, nuts, dried fruit, chocolate chips, sugar and flour in a large bowl.
In a medium bowl, combine cooked quinoa, apple sauce, vanilla, cinnamon, and water. Add the quinoa combination to the dry ingredients and mix well.
Grease a 9 x 13-inch pan. Spread mixture into the pan, pressing down with hands until even. Bake for 20 minutes. Allow to cool, cut into bars, and wrap well. Freeze any bars you won't eat within a couple of days.
August Special!
Prepay for your deliveries and receive a 10% bonus! Until August 31st only, prepay $200 or more towards your future bins and you will receive a 10% bonus credit. For example, if you prepay for $300 worth of food, you will receive an additional $30 credit, for a total of $330 of delicious organic fruits, vegetables, and groceries.
Prepayments can be used starting immediately, so get a great deal starting with your August deliveries! They also won't expire, so prepay now for your deliveries in September and onwards!
To arrange for a prepayment using any method of payment, please call us in the office at 604-708-2345 or email us at info@greenearthorganics.com.
To arrange for a prepayment using any method of payment, please call us in the office at 604-708-2345 or email us at info@greenearthorganics.com.
Thursday, July 28, 2011
Oven Baked Sweet Onion
INGREDIENTS
1 walla walla onion (or other sweet onion)
1 Tbsp butter
1 vegetable bouillon cube
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Carefully remove dry outer skin from the onion and wash. Pat dry.
Cut a hole in to the top of onion large and deep enough to put in the butter and bouillon cube.
Fill with hole with the butter, then stuff in the bouillon cube.
Wrap aluminum foil around the onion, leaving a small vent in the top. Bake for 1 hour.
1 walla walla onion (or other sweet onion)
1 Tbsp butter
1 vegetable bouillon cube
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Carefully remove dry outer skin from the onion and wash. Pat dry.
Cut a hole in to the top of onion large and deep enough to put in the butter and bouillon cube.
Fill with hole with the butter, then stuff in the bouillon cube.
Wrap aluminum foil around the onion, leaving a small vent in the top. Bake for 1 hour.
Wednesday, July 20, 2011
Sweet and Sour Seitan
INGREDIENTS
Sauce:
1/4 cup tamari
1/3 cup brown sugar
1/4 tsp garlic powder
1/2 can tomato paste
2 Tbsp rice vinegar
Juice from 1/2 can pineapple chunks (pineapple is used below)
2 packages seitan
1/4 cup cornstarch
1 1/2 tsp garlic powder
1 1/2 Tbsp extra virgin olive oil
1 small yellow onion, chopped
1 cup bell pepper strips, any colour
1/2 can pineapple chunks
DIRECTIONS
Combine all the sauce ingredients in a small saucepan over medium-low heat and whisk together until slightly thick. Cover and set aside.
Cut the seitan into 1.5 inch strips. Add the garlic and the cornstarch and toss until the seitan is completely coated.
Heat the oil over medium-high heat in a large skillet, then add seitan and onion. Pan fry until the seitan has turned a golden brown and is crispy on the outside. Add the bell pepper and cook until heated, about 2 minutes. Add sauce and the pineapple chunks and stir until combined and heated through.
Serve over rice.
Sauce:
1/4 cup tamari
1/3 cup brown sugar
1/4 tsp garlic powder
1/2 can tomato paste
2 Tbsp rice vinegar
Juice from 1/2 can pineapple chunks (pineapple is used below)
2 packages seitan
1/4 cup cornstarch
1 1/2 tsp garlic powder
1 1/2 Tbsp extra virgin olive oil
1 small yellow onion, chopped
1 cup bell pepper strips, any colour
1/2 can pineapple chunks
DIRECTIONS
Combine all the sauce ingredients in a small saucepan over medium-low heat and whisk together until slightly thick. Cover and set aside.
Cut the seitan into 1.5 inch strips. Add the garlic and the cornstarch and toss until the seitan is completely coated.
Heat the oil over medium-high heat in a large skillet, then add seitan and onion. Pan fry until the seitan has turned a golden brown and is crispy on the outside. Add the bell pepper and cook until heated, about 2 minutes. Add sauce and the pineapple chunks and stir until combined and heated through.
Serve over rice.
Crisis and Famine in the Horn of Africa
On July 20th, the humanitarian crisis plaguing Somalia was officially declared a famine by the United Nations. U.N. officials have called it the worst famine in 20 years.
From the Canadian Red Cross website:
(OTTAWA, July 14, 2011) The Canadian Red Cross has launched an emergency appeal to assist millions of people affected by drought in the Horn of Africa. Very poor rainfall in the region, estimated to be the worst in 60 years, has destroyed crops and livestock, and caused thousands of families to flee their homes in search of food and clean water.
"The world must not sit back and ignore this crisis," says Conrad Sauvé, secretary general and CEO of the Canadian Red Cross. "It is estimated that over 11 million people are in urgent need of humanitarian assistance and the situation is expected to get worse."
The rate of refugees from Somalia arriving in southern Ethiopia has increased from 5,000 a month to more than 30,000 in the second week in June. Almost half the children arriving in Ethiopia from Somalia are malnourished.
"High and increasing food prices, as well as regional conflict are combining with the weather to worsen the food crisis," adds Sauvé. "The primary focus of the Red Cross is saving lives and we are committed to providing live saving support to vulnerable people living in the Horn of Africa."
The Red Cross Movement is working across the Horn of Africa to support affected communities. Already, the Red Cross has deployed 14 mobile health clinics, provided clean water to almost half a million people and distributed over 300 tons of seeds to farmers who have lost crops. The Canadian Red Cross has a disaster response expert in the region supporting the response effort, with more on stand-by if needed.
The needs in the Horn of Africa are significant, and the Red Cross encourages Canadians to donate at www.redcross.ca, call 1-800-418-1111 or contact their local Canadian Red Cross office. The 24-hour toll free line accepts Visa, MasterCard and American Express. Cheques should be made payable to the Canadian Red Cross, earmarked "Horn of Africa Drought" and mailed to the Canadian Red Cross National Office, 170 Metcalfe Street, Suite 300, Ottawa, Ontario, K2P 2P2.
The Canadian Red Cross is a member of the International Red Cross and Red Crescent Movement, which includes the International Federation of Red Cross and Red Crescent Societies, the International Committee of the Red Cross and over 185 national Red Cross and Red Crescent Societies. The Canadian Red Cross mission is to improve the lives of vulnerable people by mobilizing the power of humanity in Canada and around the world.
From the Canadian Red Cross website:
(OTTAWA, July 14, 2011) The Canadian Red Cross has launched an emergency appeal to assist millions of people affected by drought in the Horn of Africa. Very poor rainfall in the region, estimated to be the worst in 60 years, has destroyed crops and livestock, and caused thousands of families to flee their homes in search of food and clean water.
"The world must not sit back and ignore this crisis," says Conrad Sauvé, secretary general and CEO of the Canadian Red Cross. "It is estimated that over 11 million people are in urgent need of humanitarian assistance and the situation is expected to get worse."
The rate of refugees from Somalia arriving in southern Ethiopia has increased from 5,000 a month to more than 30,000 in the second week in June. Almost half the children arriving in Ethiopia from Somalia are malnourished.
"High and increasing food prices, as well as regional conflict are combining with the weather to worsen the food crisis," adds Sauvé. "The primary focus of the Red Cross is saving lives and we are committed to providing live saving support to vulnerable people living in the Horn of Africa."
The Red Cross Movement is working across the Horn of Africa to support affected communities. Already, the Red Cross has deployed 14 mobile health clinics, provided clean water to almost half a million people and distributed over 300 tons of seeds to farmers who have lost crops. The Canadian Red Cross has a disaster response expert in the region supporting the response effort, with more on stand-by if needed.
The needs in the Horn of Africa are significant, and the Red Cross encourages Canadians to donate at www.redcross.ca, call 1-800-418-1111 or contact their local Canadian Red Cross office. The 24-hour toll free line accepts Visa, MasterCard and American Express. Cheques should be made payable to the Canadian Red Cross, earmarked "Horn of Africa Drought" and mailed to the Canadian Red Cross National Office, 170 Metcalfe Street, Suite 300, Ottawa, Ontario, K2P 2P2.
The Canadian Red Cross is a member of the International Red Cross and Red Crescent Movement, which includes the International Federation of Red Cross and Red Crescent Societies, the International Committee of the Red Cross and over 185 national Red Cross and Red Crescent Societies. The Canadian Red Cross mission is to improve the lives of vulnerable people by mobilizing the power of humanity in Canada and around the world.
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