Strawberry Oatmeal Cookies

INGREDIENTS

2 cups finely chopped fresh strawberries
1/2 cup white sugar, divided
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup rolled oats
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Combine the strawberries with 1/4 cup white sugar in a medium bowl. Toss gently to blend, and set aside.

Combine the flour, baking soda, cinnamon, and rolled oats in a large bowl, blend well and set aside.

With an electric mixer, beat the butter, brown sugar, and remaining white sugar at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Gradually stir in the flour mixture. When batter is well blended, hand stir in the strawberries.

Drop by teaspoonfuls onto ungreased baking sheets and bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets.

Baked Carrot Fritters

INGREDIENTS

4 medium carrots
1/2 medium onion
1/2 tsp powdered ginger
3 Tbsp flour
1 egg
1 tsp baking powder
Sea salt & pepper to taste

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Grate carrots and onion separately. Press with towels until mostly dry.

Combine carrots and onions in a medium-sized mixing bowl. Add the powdered ginger and flour and toss to mix well.

Whisk together the remaining ingredients and then add to carrot and onion mixture. Drop by spoonfuls onto a greased baking sheet. Press with a spoon or glass to flatten into 3-inch circles.

Bake for 15 minutes, and then flip them over. Bake for an additional 5 to 7 minutes, until golden brown. Serve hot for dinner or brunch; delicious on the side of an omelet.

Did You Know: The Green Earth Office Schedule

"Did You Know" is our new series of blog posts by Melissa about Green Earth Organics: how it works, how you can do more with your account, etc.

In the Green Earth Organics office, we get the occasional question about who is working (OK, I get questions about why I'm sending out emails at 6 AM on a Sunday and Esther gets asked if I still work here), so I thought I'd let everyone know who is working and when and why.

I'm the full-time office manager and member services representative. Since I do the majority of the paperwork for the deliveries and the paperwork has to be done the day before the delivery day, I work Sundays through Thursdays to prepare the paperwork for Mondays through Fridays. On Sundays, I work from home and set my own hours. I'm a morning person, so it isn't unusual for me to be answering emails at the crack of dawn. On Sundays, I respond to emails, prepare the paperwork, and place our Monday orders with our daily suppliers, like the Artisan Bake Shoppe. I check the voicemails but often wait until Monday to call people back unless the matter is urgent, as I like to respect people's weekends.

I work in the office Mondays through Thursdays. On Tuesdays, my part-time co-worker, Esther, also works in the office. On Tuesdays, she takes care of the majority of the emails, phone calls, and daily paperwork, leaving me to focus on weekly tasks like inventories, launching new products, and blog posts.

On Fridays, Esther's in the office without me. There's no daily paperwork to be prepared on Friday, since Monday's paperwork can't be started until after 9 AM on Sunday, so she answers emails and phone calls, as well as works on the monthly email newsletter and updates our FaceBook and Twitter accounts.

When I take vacation time, Esther will be in more days while I'm gone and Dan, the company owner, may fill in on any days she can't work. We're a small company and we all fill-in for each other once in a while.

If you need any help with your bin or delivery schedule or have any questions about our products or service, you can reach Esther and I at info@greenearthorganics.com and at 604-708-2345. At least one of us is in the office from 8 AM to 4 PM, Mondays through Thursdays, and 8 AM to noon on Fridays.

Creamy Spinach Soup

INGREDIENTS

70 grams (about 1/4 package) whole wheat couscous
1 tsp extra virgin olive oil (or more, to taste)
1 medium onion, chopped
Sea salt and pepper, to taste
2 cloves garlic, chopped
1 pint chicken broth or vegetable broth
1 lb baby spinach
118 mL whipping cream
Chile powder, to taste (optional)

DIRECTIONS

Cook the couscous according to package directions.

While the couscous is cooking, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook, stirring frequently, until onions are softened. Do not allow to brown.

Add the broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the whipping cream and simmer for a few minutes. Add additional salt and pepper if need be. Add the cooked and drained couscous and chile powder (if using), and serve hot.

Blueberry Lemon Drop Cookies

INGREDIENTS

1/2 cup (1/4 lb) butter, softened
1 cup sugar
1 1/2 tsp grated lemon peel
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp sea salt
1/4 cup milk
1 cup fresh blueberries
Icing sugar

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Beat butter until creamy with an electric mixer. Gradually add sugar, beating until smoothly blended, then beat in lemon peel and egg.

In a separate bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, alternating by gradually adding milk, blending thoroughly. Gently stir in the blueberries.

Drop dough by rounded tablespoonfuls onto greased baking sheets, spacing cookies about 2 inches apart.

Bake for about 15 minutes or until golden brown. Transfer to racks and let cool for 5 minutes, then sift icing sugar lightly over tops.

AspenClean - Prize Draw!

AspenClean started as a natural cleaning company in Vancouver over six years ago when a husband and wife team decided that it wasn't necessary to use chemicals and bleaches to clean your home. Through the use of 100% natural products, AspenClean provides a healthier and more enjoyable working environment for its employees without leaving homes full of toxic fumes. Once customers had experienced a cleaning first hand, they kept asking where they could buy the range of products the teams used. AspenClean therefore decided it was time to share their eco-cleaning secrets. Today their product range covers all your cleaning needs from kitchens and bathrooms to dirty dishes, and has been used by AspenClean in over 50,000 cleanings.

AspenClean's products are ECOCERT® certified as 100% natural and all ingredients are listed on the packaging. The easy-to-use solutions are derived from plant extracts and minerals that are enhanced with the power of essential oils. When coupled with their range of machine washable microfiber cleaning cloths, they leave you convinced that natural is best. For ease of use, the microfiber cloths are colour coded to match the correct cleaning product. This has the added benefit of ensuring dirty cloths are not transferred from room to room.

Try the SuperScrub Powder for especially tough jobs such as scrubbing grout or cleaning your toilet bowl. When it's time for a refill, the All-in-One Concentrate can be diluted to make up to 40 bottles of cleaner without the need to buy a new spray bottle every time and saving lots of money in the process!

If you would rather have someone else do the hard work, then consider using AspenClean's professional cleaning service. Teams come fully supplied and follow thorough checklists to ensure that your home is spotlessly clean. 100% natural carpet and upholstery cleaning is also available. To get an estimate, schedule a cleaning, or find out more about AspenClean services, go online at www.aspenclean.com or call 604-925-9900. Special rates are available to clients who schedule regular cleanings and all work is backed up by a 100% satisfaction guarantee.

SPECIAL DRAW!

Buy any AspenClean product from Green Earth Organics in the first two weeks of April and you could win 2 hours of home cleaning with a team of 3 cleaners! That's 6 person hours of cleaning with AspenClean's eco-friendly products and professional staff. This terrific prize has a value of $264 + HST!

One draw entry per AspenClean product ordered. The products must be in your bin delivered between April 4th and April 15th, inclusive. Green Earth Organics will contact the draw winner on April 18th and will pass their name and phone number to AspenClean to schedule the prize.

Earth Hour 2011

Earth Hour is almost here again. On Saturday, March 26th, turn off your lights from 8:30 to 9:30 PM.

The City of North Vancouver has committed to turning off lights at City Hall, the Civic Works Yard facilities and the City Library for Earth Hour. See details.

The Fairmont Waterfront Hotel has created a special Earth Hour package in support of the World Wildlife Fund. See details.

Canada Place will be lowering 50% of the outdoor promenade lights to emergency lighting levels and turning off their two LED Screens for one hour as a symbolic gesture of their support.

What other events have you heard about? Does anyone know if the city of Vancouver is turning off the lights?

Gardening on the Job

At Green Earth Organics, we're big fans of Nature's Path cereals and granola bars. They are tasty, organic, and they offer delicious gluten-free options too. They are also a local success story: from humble beginnings in Richmond in 1967, they are now a third-generation enterprise with plants in Washington and Wisconsin and grain farms in Saskatchewan.

Now they are making the pages of "Organic Gardening" magazine (organicgardening.com) for their unique workplace gardens.

The full article is available at Corporate Gardens: Out of the Office", but here are a couple of excerpts:

Six years ago, we built a garden for the staff on company property. Located at the back of our head office, it measures about 2,400 square feet. Participation is open to the approximately 100 people who work here. To build it, we brought in a backhoe to remove a bramble and weed patch, installed a culvert, covered a ditch, and installed raised beds filled with fertile soil, compost, and manure—all organic, of course.

Apart from the organic produce each person enjoys, gardening is one of the healthiest exercises known. When we turn compost, till the soil, weed, and water, we benefit: We leave the soil better than we found it; we breathe fresh air and move to the rhythms of gardening; we enjoy community spirit; we watch firsthand the cycle of nature—from seed to mature plant, to harvest and the sharing of bounty. Having a company organic garden is a group effort, though much of the work inevitably falls on a few shoulders. To garden, we have to be willing to roll up our sleeves and get our boots dirty. For me, the company gardens are a natural extension of a love for nature and its wonderful bounties, as well as, in the words of the Persian poet Saadi, "a delight to the eye and a solace for the soul."

"Organic Gardening" also offers advice on how to start your own on-the-job garden, Grow in your Job, including:

Last year, Independent School Management, a private school management consulting firm in Wilmington, Delaware, put in three raised beds and a high trellis for vertical gardening on company land. The staff planted only vegetables that could be handpicked, that didn’t require cooking, and that would produce abundantly—such as tomatoes, peppers, snap peas, small melons, radishes, and greens and herbs, reasoning that employees could easily harvest ripe vegetables and eat them minutes later in the lunchroom.

Tofu and Coconut Curry

INGREDIENTS

1 (400 mL) can coconut milk
1/4 cup tamari, divided
1/2 tsp brown sugar or demerara sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp chile powder and 1 tsp water, blended to make a paste
1 large onion, chopped
1 package (350 g) extra firm tofu, cut into 3/4 inch cubes
2 tomatoes, chopped
1 zucchini, thinly sliced
4 oz fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped chard, bok choy, or other cooking green
Sea salt to taste

DIRECTIONS

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons tamari, brown or demerara sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir onion, tofu, tomatoes, zucchini, and mushrooms into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and chard or bok choy. Season with salt and remaining tamari. Continue cooking 5 minutes, or until vegetables are tender but crisp.

Seasonal Garden Maintenance

It is not uncommon, within the time constraints we impose on ourselves, to feel overwhelmed by the challenges of maintaining our own yards and gardens efficiently. The relevance of the saying "an ounce of prevention is worth a pound of cure" can become quickly apparent. Many of us repeat the same actions in our gardens each year and find that sustainable practices are eluding us.

With a clear understanding of a garden's natural progression throughout the seasons, proactive maintenance can be easily achieved. Working with nature as opposed to against it will ensure many health benefits. Embracing such a philosophy will increase the availability of nutrients and decrease water requirements and the amount of work needed in the long term, while bringing sustainability into your environment.

What a garden needs is appropriate plant material for its environment. Stupendous growth will be achieved by incorporating crucial nutrition and ensuring its availability. Nutrient replenishment that can be done by mulching and amendments. For sustainability, we also want to think about water, especially water retention capabilities, and the amount and intensity of day light, as well as plan for regular maintenance done at appropriate times.

Gardens will dictate the amount of work required, because of the aesthetic desired and the plant materials chosen. There is always something to do in a garden to ensure it will continue to thrive.

Reducing the amount of time needed for regular maintenance can be achieved by having a densely planted garden. A lush garden is aesthetically pleasing. It also offers less open and bare areas, therefore reducing the availability of land for seeds flying by like dandelions and other weeds who would claim an open market on your property.

Consider adding appropriate plant material this spring as well as in the fall to your garden. You may also think about enlarging your existing flower beds and reducing the amount of grass to maintain.

At the same time, increasing the bio diversity will attract a rich amount of beneficial insects and birds who will contribute to the health and growth of your gardens.

Kindest regards,
Roberto Gaudet

mylivingcanvas.com
604-809-9115

My Living Canvas is providing sustainable human powered gardening practices, and pesticides alternative. We are promoting a healthy, sustainable growing environment for you and your community. My Living Canvas believes in enriching the soil with compost which in turn feeds the plants material. Every year we add soil amender to your flower beds and your freshly aerated lawns. This process provides nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish and equalizes the soil PH. Liming is no longer required for lawns. The organic matter in the soil also enhances moisture retention which reduces water consumption.

My Living Canvas is providing all your gardening needs without gasoline powered leaf blowers, lawn mowers or trimmer. We use pesticide alternatives, keeping you and your neighborhood at peace naturally. We are dedicated to having our garden looking at their very best and to provide helpful knowledgeable advice with a highly reliable service.

We also support earth friendly, biological pest control methods for your health benefit as well as your entire yard ecosystem.

Call us so we can schedule an appointment to get your yard looking its healthiest for the 2011 growing season.

Avoiding Synthetic Fertilizers

Over many years of garden observations, we have found the necessity of using of synthetic fertilizer is highly questionable and have found alternative soil stimulating solutions. We also question the necessity of using weed killers. It is a well documented fact that weed killers will suppress more than the unwanted plants (the weeds). They will eliminate the life of an entire thriving eco-system who contributes beneficial work within our yard. They also prove to be detrimental to the health of our children, family, friends, neighbours, and pets.

These chemicals will go washing into our ground water and will end up in our streams and rivers, changing our lives at different levels. Fertilizer runoff is especially noxious in streams as it causes excess weed and algae growth, reducing the available oxygen for fish and other aquatic life.

Most organic gardeners have different techniques and tools that prove to be sustainable. Mulch, mulch, mulch, and mulch, we always say. We believe in feeding the soil rather than the plant; the soil will feed not only the plant but an entire eco-system to sustain healthy life forms.

Human powered equipment promotes healthy, rich soil, filled with organic matter that keeps composting to supply all nutrition required while helping in moisture retention. Natural garden invaders can be deterred by natural alternatives such as natural predators and companion planting. The management of pest becomes easier with a well-planned garden. The plant material chosen will produce a greater bio-diversity and create a sustainable eco-system as well as having you and your neighbour living at peace naturally.

Kindest regards,
Roberto Gaudet

mylivingcanvas.com
604-809-9115

My Living Canvas is providing sustainable human powered gardening practices, and pesticides alternative. We are promoting a healthy, sustainable growing environment for you and your community. My Living Canvas believes in enriching the soil with compost which in turn feeds the plants material. Every year we add soil amender to your flower beds and your freshly aerated lawns. This process provides nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish and equalizes the soil PH. Liming is no longer required for lawns. The organic matter in the soil also enhances moisture retention which reduces water consumption.

My Living Canvas is providing all your gardening needs without gasoline powered leaf blowers, lawn mowers or trimmer. We use pesticide alternatives, keeping you and your neighborhood at peace naturally. We are dedicated to having our garden looking at their very best and to provide helpful knowledgeable advice with a highly reliable service.

We also support earth friendly, biological pest control methods for your health benefit as well as your entire yard ecosystem.

Call us so we can schedule an appointment to get your yard looking its healthiest for the 2011 growing season.

Kiwi and Spinach Salad

INGREDIENTS

3 cups spinach
3 cups spring salad mix
3 Tbsp extra virgin olive oil
3 Tbsp lemon juice
2 Tbsp honey
1 garlic clove, slivered
Sea salt and pepper
1 large kiwi, peeled and sliced
1 small red onion, sliced thin & separated into rings

DIRECTIONS

Remove any thick stems from the spinach. Wash the spinach and salad mix, and dry them in a salad spinner or pat them dry with paper towels. Tear the spinach into bite-sized pieces and place in a salad bowl.

In a small bowl, combine the oil, lemon juice, honey, and garlic. Season to taste with salt and pepper.

Just before serving, remove the garlic from the dressing. Toss the greens with the dressing, divide among four individual salad bowls, and garnish with the kiwi and onion.

It's Still Winter...

Spring is most certainly around the corner, but let's face it: it is officially still winter. And that means there is still winter squash to be eaten. Check out these great tips from AllRecipes.com on how to love winter squash right.

If you've never handled one of those thick-skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Many recipes call for pre-cooked squash. Learn how to make the most of the creamy flesh of winter squash.

Baking Method

Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.

Roasting Method

Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use anytime.

Boiling Method

Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.

Sauteed Mushrooms with Herbs

INGREDIENTS

1/2 pound mushrooms (oyster, white button, crimini, shiitake, etc.)
1 Tbsp extra virgin olive oil
2 Tbsp butter
Sea salt and freshly ground pepper
1 shallot, finely chopped
1 to 2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives

DIRECTIONS

Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.

Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and chives. Taste and adjust seasoning.

Serve hot.