INGREDIENTS
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, December 9, 2010
Cheesy Turnips and Carrots
INGREDIENTS
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
Wednesday, December 8, 2010
Holiday Delivery Schedule
Just a note that we will be delivering as normal all through the holiday season this year. The only exception will be that there will be no deliveries to Bowen Island on December 30th.
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Sunday, December 5, 2010
Roasted Yams with Maple Syrup
INGREDIENTS
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Thursday, December 2, 2010
Green(er) Wrapping Options
Once you start looking, there are hundreds of environmentally-friendly gift wrapping ideas on the Internet. This makes sense: wrapping paper usually ends up in the landfill, thus increasing the environmental impact of the holiday season.
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
Thursday, November 25, 2010
Seasonal Specials
As I write this, there's snow on the ground and the first container of organic egg nog has just arrived in the Green Earth Organics refrigerator... it must be time for all those delicious seasonal treats!
Valley Pride Egg Nog: The richest and most decadent egg nog ever! Made by Avalon Dairy in Vancouver. 1 L. Regular: $6.45. Sale: $6.13.
So Nice Noel Nog: A low-fat alternative to egg nog. This product is free of eggs, cholesterol, lactose, gluten, and preservatives, but is still creamy and decadent. 946 mL. Regular: $2.99. Sale: $2.84.
NEW Made in Nature Dried Cranberries: Use dried cranberries to add colour and flavour to salads, couscous dishes, cookies, and more. 113 g. Regular: $5.80. Sale: $4.93.
NEW Imagine Savoury Beef Gravy: They used the finest organic ingredients and real beef to make this rich and delicious gravy that will be the perfect complement to your own creations. 500 mL tetrapak. Regular: $4.25. Sale: $3.61.
And there's more to come! Watch the sale items page for more goodies, including organic chocolate hedgehogs, sparkling apple juice, and other things to help make this cold season seem warmer!
If you have suggestions for new products, seasonal or not, please give us a call at 604-708-2345 or email info@greenearthorganics.com.
Valley Pride Egg Nog: The richest and most decadent egg nog ever! Made by Avalon Dairy in Vancouver. 1 L. Regular: $6.45. Sale: $6.13.
So Nice Noel Nog: A low-fat alternative to egg nog. This product is free of eggs, cholesterol, lactose, gluten, and preservatives, but is still creamy and decadent. 946 mL. Regular: $2.99. Sale: $2.84.
NEW Made in Nature Dried Cranberries: Use dried cranberries to add colour and flavour to salads, couscous dishes, cookies, and more. 113 g. Regular: $5.80. Sale: $4.93.
NEW Imagine Savoury Beef Gravy: They used the finest organic ingredients and real beef to make this rich and delicious gravy that will be the perfect complement to your own creations. 500 mL tetrapak. Regular: $4.25. Sale: $3.61.
And there's more to come! Watch the sale items page for more goodies, including organic chocolate hedgehogs, sparkling apple juice, and other things to help make this cold season seem warmer!
If you have suggestions for new products, seasonal or not, please give us a call at 604-708-2345 or email info@greenearthorganics.com.
Persimmon Sorbet
INGREDIENTS
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
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