Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Wednesday, September 30, 2009
Sustenance: Feasting on Art and Culture Festival
The Roundhouse, Get Local (a partnered project of FarmFolk/CityFolk and the Vancouver Farmers Market) and the BC Farmers Market Nutrition and Coupon Project are proud to present "Sustenance: Feasting on Art & Culture". A first time, unique celebration, the Sustenance Festival starts on Thursday, October 1 and culminates on World Food Day: October 16th. "Sustenance" endeavours to connect the communities of art, culture, and food security. From global to local, from historic to present day, the art and culture of food will be something everyone can feast on. For more information, check out the Roundhouse's website.
Tuesday, September 29, 2009
Spinach Soup
INGREDIENTS
4 quarts water
1 medium carrot
8 large potatoes
1 stalk celery
1 small parsnip
2 bunches fresh spinach
1 large green pepper
2 large yellow onion
1 bunch parsley
dill and salt and pepper to taste
DIRECTIONS
Bring water to a boil in a large pot. Add thinly sliced carrots and cubed potatoes, as well as thinly sliced celery, and parsnip (remove before serving). Cook until tender. In skillet, sauté pepper and onion in a small amount of olive oil until edges begin to brown. Add to soup. Add coarsely chopped spinach and parsley (chopped finely). Turn off heat. Allow to stand about 10 more minutes then add dill, and salt and pepper to taste. Garnish with a dab of sour cream.
Serves 8-10
4 quarts water
1 medium carrot
8 large potatoes
1 stalk celery
1 small parsnip
2 bunches fresh spinach
1 large green pepper
2 large yellow onion
1 bunch parsley
dill and salt and pepper to taste
DIRECTIONS
Bring water to a boil in a large pot. Add thinly sliced carrots and cubed potatoes, as well as thinly sliced celery, and parsnip (remove before serving). Cook until tender. In skillet, sauté pepper and onion in a small amount of olive oil until edges begin to brown. Add to soup. Add coarsely chopped spinach and parsley (chopped finely). Turn off heat. Allow to stand about 10 more minutes then add dill, and salt and pepper to taste. Garnish with a dab of sour cream.
Serves 8-10
Sunday, September 27, 2009
Workshops with Robin Wheeler
Village Vancouver and Fork in the Road are pleased to offer seven get togethers with Robin Wheeler on a variety of topics related to gardening, urban agriculture, community and sustainability.
Robin is the founder of The Sustainable Living Arts School, and the author of "Gardening for the Faint of Heart" and "Food Security for the Faint of Heart". She lives on the Sunshine Coast, and brings a vast wealth of knowledge and experience with her to each workshop.
Robin's workshops are always a real treat. You can expect your knowledge to expand and your soul to be delighted... and sometimes for your hands to get dirty.
***
Tuesday, September 29th
Concepts in Year Round Gardening 9:45-11:45 AM
Grandview Woodland (near Nanaimo and 1st)
The Whys and Wherefores of food cycles - why we want them, how to get them. We will plan round-the-calendar food supplies, both in the larder and stored in the garden.
Introduction to Medicine Making 1:30-4:30 PM
Main St./Little Mountain (near Cambie and King Ed)
There are so many plants that are safe, easy to recognize and locate, and effective. We will learn some recognition techniques, and then how to make teas, poultices, tinctures and infused oils. We'll learn about solvents, supplies and storage.
Apartment and Container Gardening 6:30-8:00 PM
Potluck @ 5:30 for folks who would like to share a meal together
Downtown (near Davie and Seymour)
How to get more food from your balcony or patio. Space and weight are big problems for apartment dwellers. We will decide how to choose plants, discuss containers, soils, feeding and watering, succession planting and more in this workshop for small spaces.
***
Wednesday, September 30th
Seed Saving Primer 9:00-10:30 AM
Kits Point Village (near Cornwall and Arbutus)
co-sponsored by Kits Point neighbourhood Village
Seed saving is the missing link in food security. In our current political climate of seed patenting and ownership, it is increasingly important that a critical mass of a population have a good understanding of seed saving techniques. This will make it possible to create networks for seed abundance and resilience in many communities. This workshop will provide a deeper understanding of seed saving basics as well as provide time to discuss the implications of forming our relationships soon and well. Your donation includes a copy of The Five Levels of Seed Saving by Terry Klokeid.
Shapes in Sharing 10:45-11:45 AM
Kits Point Village (near Cornwall and Arbutus)
co-sponsored by Kits Point Neighbourhood Village
Ideas for sharing land, food, space and time with a workshop component. We'll do a study of our own assets and shortfalls and figure out how to equalize these on both a large and small scale.
Intensive Urban Microfarming 1:30-4:30 PM
Potluck @12:30 for folks who would like to share a meal together
Cedar Cottage (near Victoria Dr., south of Trout Lake/John Hendry Park)
For folks who are ready to refine and to deepen their knowledge of urban microfarming, Robin invites you to participate in a 3 hour gathering that will examine as many of the following topics as time allows:
- Increasing backyard food production
- Succession planting
- Shade growing
- Extending the growing season through your choice of plants, Water Wisdom, Plant Calendar Mapping and Microclimating.
Apartment and Container Gardening 7:00-8:30 PM
Potluck @ 6 for folks who would like to share a meal together
Lower Lonsdale, North Vancouver (near Lonsdale & 1st & Lonsdale Quay)
How to get more food from your balcony or patio. Space and weight are big problems for apartment dwellers. We will decide how to choose plants, discuss containers soils, feeding and watering, succession planting and more, in this workshop for small spaces.
***
All workshops are offered on a pay what you can basis. A one hour workshop usually costs around $10 to $15; a 1 1/2 hour workshop around $15 to $20; a two hour workshop around $25 to $30, a 2 1/2 hour workshop around $30 to $35. and a three hour workshop around $40. Our contributions to these workshops make it possible for teachers like Robin to expand and to deepen the scope of the important educational and social change work that they are involved in, particularly in these uncertain times.
Enrollment is limited to 20 people for each workshop. (15 for Apartment workshops.)
To register (or to find out more about hosting a future workshop), please contact Ross at rmoster@flash.net.
There is also a Sustainable Living Arts School in Vancouver.
Robin is the founder of The Sustainable Living Arts School, and the author of "Gardening for the Faint of Heart" and "Food Security for the Faint of Heart". She lives on the Sunshine Coast, and brings a vast wealth of knowledge and experience with her to each workshop.
Robin's workshops are always a real treat. You can expect your knowledge to expand and your soul to be delighted... and sometimes for your hands to get dirty.
***
Tuesday, September 29th
Concepts in Year Round Gardening 9:45-11:45 AM
Grandview Woodland (near Nanaimo and 1st)
The Whys and Wherefores of food cycles - why we want them, how to get them. We will plan round-the-calendar food supplies, both in the larder and stored in the garden.
Introduction to Medicine Making 1:30-4:30 PM
Main St./Little Mountain (near Cambie and King Ed)
There are so many plants that are safe, easy to recognize and locate, and effective. We will learn some recognition techniques, and then how to make teas, poultices, tinctures and infused oils. We'll learn about solvents, supplies and storage.
Apartment and Container Gardening 6:30-8:00 PM
Potluck @ 5:30 for folks who would like to share a meal together
Downtown (near Davie and Seymour)
How to get more food from your balcony or patio. Space and weight are big problems for apartment dwellers. We will decide how to choose plants, discuss containers, soils, feeding and watering, succession planting and more in this workshop for small spaces.
***
Wednesday, September 30th
Seed Saving Primer 9:00-10:30 AM
Kits Point Village (near Cornwall and Arbutus)
co-sponsored by Kits Point neighbourhood Village
Seed saving is the missing link in food security. In our current political climate of seed patenting and ownership, it is increasingly important that a critical mass of a population have a good understanding of seed saving techniques. This will make it possible to create networks for seed abundance and resilience in many communities. This workshop will provide a deeper understanding of seed saving basics as well as provide time to discuss the implications of forming our relationships soon and well. Your donation includes a copy of The Five Levels of Seed Saving by Terry Klokeid.
Shapes in Sharing 10:45-11:45 AM
Kits Point Village (near Cornwall and Arbutus)
co-sponsored by Kits Point Neighbourhood Village
Ideas for sharing land, food, space and time with a workshop component. We'll do a study of our own assets and shortfalls and figure out how to equalize these on both a large and small scale.
Intensive Urban Microfarming 1:30-4:30 PM
Potluck @12:30 for folks who would like to share a meal together
Cedar Cottage (near Victoria Dr., south of Trout Lake/John Hendry Park)
For folks who are ready to refine and to deepen their knowledge of urban microfarming, Robin invites you to participate in a 3 hour gathering that will examine as many of the following topics as time allows:
- Increasing backyard food production
- Succession planting
- Shade growing
- Extending the growing season through your choice of plants, Water Wisdom, Plant Calendar Mapping and Microclimating.
Apartment and Container Gardening 7:00-8:30 PM
Potluck @ 6 for folks who would like to share a meal together
Lower Lonsdale, North Vancouver (near Lonsdale & 1st & Lonsdale Quay)
How to get more food from your balcony or patio. Space and weight are big problems for apartment dwellers. We will decide how to choose plants, discuss containers soils, feeding and watering, succession planting and more, in this workshop for small spaces.
***
All workshops are offered on a pay what you can basis. A one hour workshop usually costs around $10 to $15; a 1 1/2 hour workshop around $15 to $20; a two hour workshop around $25 to $30, a 2 1/2 hour workshop around $30 to $35. and a three hour workshop around $40. Our contributions to these workshops make it possible for teachers like Robin to expand and to deepen the scope of the important educational and social change work that they are involved in, particularly in these uncertain times.
Enrollment is limited to 20 people for each workshop. (15 for Apartment workshops.)
To register (or to find out more about hosting a future workshop), please contact Ross at rmoster@flash.net.
There is also a Sustainable Living Arts School in Vancouver.
Thursday, September 24, 2009
Gold Borscht
INGREDIENTS
1 Tbsp unsalted butter
1 medium onion, diced
4 large gold beets
4 cups vegetable broth
1 cup whipping cream
3 Tbsp white wine vinegar
1 tsp tumeric
DIRECTIONS
Saute onions in butter for approximately four minutes. Add broth, gold beets, and cream. Simmer for approximately 30 minutes. Add vinegar and tumeric. Pour in blender and puree until smooth.
Optional toppings: sour cream or yogurt, pumpernickel croutons, fresh dill.
1 Tbsp unsalted butter
1 medium onion, diced
4 large gold beets
4 cups vegetable broth
1 cup whipping cream
3 Tbsp white wine vinegar
1 tsp tumeric
DIRECTIONS
Saute onions in butter for approximately four minutes. Add broth, gold beets, and cream. Simmer for approximately 30 minutes. Add vinegar and tumeric. Pour in blender and puree until smooth.
Optional toppings: sour cream or yogurt, pumpernickel croutons, fresh dill.
Borscht
INGREDIENTS
1 Tbsp butter
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped fine
2 stalks celery, diced small
1 cups shredded green cabbage
3 carrots, peeled and chopped small
3 large beets, peeled and shredded or diced medium
Other vegetables (such as potatoes, beans, corn, turnip, parsnip) if desired, diced
1/4 cup tomato paste
6 cups vegetable broth
2 bay leaves, whole
Sea salt and black pepper to taste
Sour cream
DIRECTIONS
Heat the butter and oil in a large pan over medium heat. Add onions and celery, and cook for 5 minutes until tender.
Add the cabbage, carrots, beets, other vegetables if using, tomato paste, vegetable broth, and bay leaves. Cover pot and cook on very low heat for between 60-90 minutes or until vegetables are tender.
Remove bay leaves. Season with salt and pepper to taste.
Ladle hot borscht into bowls and top with a heaping spoon of sour cream. Serve with crusty bread.
Serves 8.
1 Tbsp butter
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped fine
2 stalks celery, diced small
1 cups shredded green cabbage
3 carrots, peeled and chopped small
3 large beets, peeled and shredded or diced medium
Other vegetables (such as potatoes, beans, corn, turnip, parsnip) if desired, diced
1/4 cup tomato paste
6 cups vegetable broth
2 bay leaves, whole
Sea salt and black pepper to taste
Sour cream
DIRECTIONS
Heat the butter and oil in a large pan over medium heat. Add onions and celery, and cook for 5 minutes until tender.
Add the cabbage, carrots, beets, other vegetables if using, tomato paste, vegetable broth, and bay leaves. Cover pot and cook on very low heat for between 60-90 minutes or until vegetables are tender.
Remove bay leaves. Season with salt and pepper to taste.
Ladle hot borscht into bowls and top with a heaping spoon of sour cream. Serve with crusty bread.
Serves 8.
Sunday, September 20, 2009
Spiced Plum Soup
This soup is excellent piping hot or chilled. Serves 6 to 8 people as appetizers.
INGREDIENTS
2 lbs ripe dark plums, washed, cut in half, and pitted
1 6-inch thin strip of orange zest
1 1/2 cups orange juice
1/4 tsp cinnamon
1/2 tsp cardamom
1/8 tsp ground cloves
1/2 cup honey
1/2 cup plain yogurt
2 tsp balsamic vinegar
Garnish: Spoonsful of yogurt swirled in each serving
DIRECTIONS
Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft.
Puree the entire contents in a blender, skins and all. Stir in the yogurt. If you plan to serve it cold, chill in the refrigerator for several hours.
When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yogurt into each portion as a garnish.
INGREDIENTS
2 lbs ripe dark plums, washed, cut in half, and pitted
1 6-inch thin strip of orange zest
1 1/2 cups orange juice
1/4 tsp cinnamon
1/2 tsp cardamom
1/8 tsp ground cloves
1/2 cup honey
1/2 cup plain yogurt
2 tsp balsamic vinegar
Garnish: Spoonsful of yogurt swirled in each serving
DIRECTIONS
Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft.
Puree the entire contents in a blender, skins and all. Stir in the yogurt. If you plan to serve it cold, chill in the refrigerator for several hours.
When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yogurt into each portion as a garnish.
About Plums
It's plum season in British Columbia!
Wild plums are native to North America. They are relatives of the peach, nectarine, and almond. Depending on the variety, they range in flavour from sugary-sweet to tangy and almost sour-tasting. They come in many shapes and colours too. They are smooth-skinned and are usually rounded, although they can also be oval or heart-shaped. Some, such as prune plums, have dark blue skin with yellow flesh. Others have red, golden, or black skins with red or yellow flesh. All plums contain a large flat seed.
Varieties
Yellow Plums: Round, yellow-skinned, yellow-fleshed plums arrive early and include varieties such as Early Golden and Shiro. Their tart-sweet flavour makes them wonderful for conserves and jams.
Red Plums: Best for eating out-of-hand, red plums ripen in late summer (mid- to late-August), with varieties such as Burbank, Ozark Premier and Vanier.
Italian Plums: Their deep flavours and firm flesh make purple, oval plums best suited for cooking. Varieties include Stanley and Italian.
Blue Plums: Due to the array of early- and late-blooming varieties, blue plum season is the longest (September to late October). Varieties include Brufre, Victory and Voyageur.
Pluots: These fabulous hybrids are easily identifiable by their speckled skins and curious names, such as Elephant Heart and Dinosaur Eggs. A cross between plums and apricots, pluots make delicious out-of-hand snacks and are great for crumb cakes and pies. Also look for Plumcots and Apriums.
Nutrition
One plum contains 36 calories, and is a good source of vitamins A and C, potassium, and fibre. Plums are rich in antioxidants that are said to reduce the risk of cancer. Plums and prunes are known for their laxative effect. And though plums provide fibre, it is isatin - a natural laxative in plums - that gives prune juice its claim to fame as a laxative.
Buying and Storing
Look for plums that are plump with lots of colour. Choose fruit that yields to gentle pressure and is slightly soft at the tip. Avoid fruit with tears or shriveled skin, or soft, mushy spots.
If plums are not ripe when you buy them, leave them out at room temperature to ripen. Once they are ripe, store plums in the refrigerator.
Preparation
Wash plums just before using. Fresh plums are best eaten at room temperature for maximum flavour. They can also be baked or poached. Cooked plums are usually eaten with the skins on, but if you wish to peel them, first blanch them in boiling water for about 30 seconds and then submerse them in ice water to loosen the skins.
Plums can be enjoyed raw, whole or cut up in salads, on cereal, pancakes, and waffles and as a main-course garnish. Try plums as a perfect substitute in your favourite summertime berry recipes. Prune plums are especially well-suited to baked cobblers and crisps, pies, shortcakes, coffee cakes; in preserves and meat and game sauces; and as flavouring for ice cream. They also make a good base for a chilled summer soup.
Wild plums are native to North America. They are relatives of the peach, nectarine, and almond. Depending on the variety, they range in flavour from sugary-sweet to tangy and almost sour-tasting. They come in many shapes and colours too. They are smooth-skinned and are usually rounded, although they can also be oval or heart-shaped. Some, such as prune plums, have dark blue skin with yellow flesh. Others have red, golden, or black skins with red or yellow flesh. All plums contain a large flat seed.
Varieties
Yellow Plums: Round, yellow-skinned, yellow-fleshed plums arrive early and include varieties such as Early Golden and Shiro. Their tart-sweet flavour makes them wonderful for conserves and jams.
Red Plums: Best for eating out-of-hand, red plums ripen in late summer (mid- to late-August), with varieties such as Burbank, Ozark Premier and Vanier.
Italian Plums: Their deep flavours and firm flesh make purple, oval plums best suited for cooking. Varieties include Stanley and Italian.
Blue Plums: Due to the array of early- and late-blooming varieties, blue plum season is the longest (September to late October). Varieties include Brufre, Victory and Voyageur.
Pluots: These fabulous hybrids are easily identifiable by their speckled skins and curious names, such as Elephant Heart and Dinosaur Eggs. A cross between plums and apricots, pluots make delicious out-of-hand snacks and are great for crumb cakes and pies. Also look for Plumcots and Apriums.
Nutrition
One plum contains 36 calories, and is a good source of vitamins A and C, potassium, and fibre. Plums are rich in antioxidants that are said to reduce the risk of cancer. Plums and prunes are known for their laxative effect. And though plums provide fibre, it is isatin - a natural laxative in plums - that gives prune juice its claim to fame as a laxative.
Buying and Storing
Look for plums that are plump with lots of colour. Choose fruit that yields to gentle pressure and is slightly soft at the tip. Avoid fruit with tears or shriveled skin, or soft, mushy spots.
If plums are not ripe when you buy them, leave them out at room temperature to ripen. Once they are ripe, store plums in the refrigerator.
Preparation
Wash plums just before using. Fresh plums are best eaten at room temperature for maximum flavour. They can also be baked or poached. Cooked plums are usually eaten with the skins on, but if you wish to peel them, first blanch them in boiling water for about 30 seconds and then submerse them in ice water to loosen the skins.
Plums can be enjoyed raw, whole or cut up in salads, on cereal, pancakes, and waffles and as a main-course garnish. Try plums as a perfect substitute in your favourite summertime berry recipes. Prune plums are especially well-suited to baked cobblers and crisps, pies, shortcakes, coffee cakes; in preserves and meat and game sauces; and as flavouring for ice cream. They also make a good base for a chilled summer soup.
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