What is spelt?
Spelt is one of the oldest cereal grains known to man. It is estimated to be over 9,000 years old; approximately 2,000 years older than the oldest bread baking wheat.
Why is it called "spelt"?
The unusual name is derived from it's Latin name which is Tritcum Spelta. The Latin name for bread is Tritcum aestivum.
What does it taste like?
Spelt has a mild, nutty flavour which makes it a favourite in whole grain breads. The bread of Tuscany province in Italie are made from spelt which the Italians call farro (from where we get the word "farina").
How is it different from wheat?
Physiologically speaking, many people with wheat allergies have found spelt to be a viable alternative. In a kernel for kernel comparison, the most distinct difference is that spelt forms a heavy, protective husk around the kernel necessitating an additional step in the manufacturing prior to milling.
SPELT BAKERY PRODUCTS
We've just started carrying some products from The Spelt Bakery in Vancouver. They have other goodies too; please let us know if there are other items you would like us to carry!
Breakfast Cookie: Grab & go; sustainable energy to start your day or as a mid-day pick-me-up. A sweet and nutty cookie that doesn’t contain sulfites and has only 1 teaspoon of organic cane sugar per cookie. Individually wrapped. 110 g. $2.75 each.
Spelt Baking Powder Biscuit Mix: Next to a bowl of hot soup in the winter or with a crunchy salad in the summer. 500 g. $6.00.
Spelt Pizza Dough Mix: Delivery has nothing on fresh-baked pizza out of your own oven. Add some pizza sauce, some mozzarella and/or feta, and your favourite veggies, and you’ve got a gourmet treat. 400 g. $5.50.
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.
Sunday, December 27, 2009
Thursday, December 24, 2009
Baked Apple Rings
INGREDIENTS
4 apples, peeled and cored
3/4 cup plus 2 Tbsp unbleached white flour
1 Tbsp sugar
1/4 tsp sea salt
Dash of freshly grated nutmeg (optional)
1/3 cup apple cider
2 large egg whites, lightly beaten
Extra virgin olive oil
1/4 cup maple syrup, divided
DIRECTIONS
Preheat oven to 400 Fahrenheit.
Slice apples crosswise into 1/2-inch slices. Set aside 8 largest slices; reserve remaining apple for another use.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, salt, and nutmeg in a medium bowl. Stir in cider and egg whites (batter will be thick).
Heat a large nonstick skillet coated with a small amount of olive oil over medium-high heat. Dip 4 apple slices in batter; place in pan. Cook 2 minutes on each side or until lightly browned. Arrange apple slices on a baking sheet coated with olive oil. Repeat procedure with remaining apple slices.
Bake apple slices for 10 minutes or until edges are crisp. Drizzle each of 4 plates with 1 tablespoon maple syrup; top with 2 apple slices. Serve immediately.
4 apples, peeled and cored
3/4 cup plus 2 Tbsp unbleached white flour
1 Tbsp sugar
1/4 tsp sea salt
Dash of freshly grated nutmeg (optional)
1/3 cup apple cider
2 large egg whites, lightly beaten
Extra virgin olive oil
1/4 cup maple syrup, divided
DIRECTIONS
Preheat oven to 400 Fahrenheit.
Slice apples crosswise into 1/2-inch slices. Set aside 8 largest slices; reserve remaining apple for another use.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, salt, and nutmeg in a medium bowl. Stir in cider and egg whites (batter will be thick).
Heat a large nonstick skillet coated with a small amount of olive oil over medium-high heat. Dip 4 apple slices in batter; place in pan. Cook 2 minutes on each side or until lightly browned. Arrange apple slices on a baking sheet coated with olive oil. Repeat procedure with remaining apple slices.
Bake apple slices for 10 minutes or until edges are crisp. Drizzle each of 4 plates with 1 tablespoon maple syrup; top with 2 apple slices. Serve immediately.
Thursday, December 17, 2009
Roasted Apple and Acorn Squash Soup
INGREDIENTS
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional
DIRECTIONS
Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.
In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.
Serves 6.
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional
DIRECTIONS
Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.
In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.
Serves 6.
Friday, December 11, 2009
From Our Newsletter : Meet the Harkers: Harkers Fruit Ranch in Cawston
Chances are you’ve been enjoying delicious our delicious organic apples from Bruce and Kathy Harker.The Harkers and a handful of neighbouring organic farms were some of the first in the area Similkameen Valley to turn to organics. And the Similkameen Valley is now the Organic Capital of Canada with about 80 certified organic orchardists, ground-croppers and vineyards.
The Similkameen Valley parallels the US border, a few miles to the south, in the heart of the high mountains of the Cascades. Higher than most other growing areas in Cascadia, the area is a true desert, with over 20 types of cactus, and one of the lowest precipitation values in Canada at between 5 and 8 inches a year. It is farmable solely because of abundant groundwater. In fact the majority of farmers operate in a growing area just a mile or two wide and less than 20 miles long.
Bruce and Kathy Harker are conservation partners with The Land Conservancy. They are involved in restoring native vegetation and protecting their part of this incredible valley. Their farm and their legacy is a testimonial to the benefits and success of sustainable agriculture, and the power of community.
High school sweethearts at 16, and married at 22, Bruce and Kathy studied and worked in Vancouver, until they moved to Cawston to work the land that Bruce's father and grandfather had worked.
From Our Newsletter : Will Canada Kill Climate Change Action in Copenhagen?
Just one eco-alert this issue, but it’s a big one.
We all like to think of BC as "Green" and "Eco-conscious"?
But in order to live up to our slogans, Canadians must address the oil sands and their negative impact on the ecosystem. And we need to hold our leaders to task when they try to sabotage effective climate change reforms.
As reported in Alternet by George Monbiot, Canadian briefing documents obtained in June this year show that the Canadian government has been scheming to divide the Europeans and attempt to scuttle any meaningful international climate change treaty. To quote from the article: "During the meeting in Bangkok in October, almost the entire developing world bloc walked out when the Canadian delegate was speaking, as they were so revolted by his bullying. Last week the Commonwealth heads of government battled for hours (and eventually won) against Canada’s obstructions. A concerted campaign has now begun to expel Canada from the Commonwealth."
In Copenhagen this week and next, it has been predicted that Canada will do everything in its power to wreck the talks. All this to protect an energy technology that would be a top contender if "The Planet’s Most Polluting: were a reality show.
It's just sand, right?
"Oil Sands". It sounds so nice and benign, conjuring up an image of pristine white sands alive with magical energy waiting to be tapped.
But the reality is somewhat different. The tar sands are actually a toxic mixture of bitumen, sand, heavy metals and poisonous organic chemicals. Most of the Tar Sands occur in Alberta, and they are now being extracted by the biggest opencast mining operation on earth. An area the size of England, with pristine BC forests, marshes and aquifers is slated to be strip mined and destroyed.
This is why environmental activists worldwide are calling for a transition from polluting energy sources such as the oil sands, to clean energy including wind and solar power. Do a bit of research and it’s easy to see that the strip-miners are creating a vast black wasteland that threatens vital watersheds while emitting huge amounts of CO2.
To extract oil from the tar sands, it must be heated and washed. It takes three barrels of water to process one barrel of oil. The result is contaminated water that is held in vast "tailing ponds". They are completely toxic, and most are unlined. So organic poisons, arsenic and mercury leak into BC rivers, contaminating valuable water supplies. These are believed to be linked to exotic cancers and autoimmune diseases that now afflict the First Nations people living downstream.
Refining tar sands oil requires two to three times as much energy as crude oil. In fact, our tar sands operation is now the world’s biggest single industrial source of carbon emissions.
To read the rest of Monbiot’s article, click here.
We all like to think of BC as "Green" and "Eco-conscious"?
But in order to live up to our slogans, Canadians must address the oil sands and their negative impact on the ecosystem. And we need to hold our leaders to task when they try to sabotage effective climate change reforms.
As reported in Alternet by George Monbiot, Canadian briefing documents obtained in June this year show that the Canadian government has been scheming to divide the Europeans and attempt to scuttle any meaningful international climate change treaty. To quote from the article: "During the meeting in Bangkok in October, almost the entire developing world bloc walked out when the Canadian delegate was speaking, as they were so revolted by his bullying. Last week the Commonwealth heads of government battled for hours (and eventually won) against Canada’s obstructions. A concerted campaign has now begun to expel Canada from the Commonwealth."
In Copenhagen this week and next, it has been predicted that Canada will do everything in its power to wreck the talks. All this to protect an energy technology that would be a top contender if "The Planet’s Most Polluting: were a reality show.
It's just sand, right?
"Oil Sands". It sounds so nice and benign, conjuring up an image of pristine white sands alive with magical energy waiting to be tapped.
But the reality is somewhat different. The tar sands are actually a toxic mixture of bitumen, sand, heavy metals and poisonous organic chemicals. Most of the Tar Sands occur in Alberta, and they are now being extracted by the biggest opencast mining operation on earth. An area the size of England, with pristine BC forests, marshes and aquifers is slated to be strip mined and destroyed.
This is why environmental activists worldwide are calling for a transition from polluting energy sources such as the oil sands, to clean energy including wind and solar power. Do a bit of research and it’s easy to see that the strip-miners are creating a vast black wasteland that threatens vital watersheds while emitting huge amounts of CO2.
To extract oil from the tar sands, it must be heated and washed. It takes three barrels of water to process one barrel of oil. The result is contaminated water that is held in vast "tailing ponds". They are completely toxic, and most are unlined. So organic poisons, arsenic and mercury leak into BC rivers, contaminating valuable water supplies. These are believed to be linked to exotic cancers and autoimmune diseases that now afflict the First Nations people living downstream.
Refining tar sands oil requires two to three times as much energy as crude oil. In fact, our tar sands operation is now the world’s biggest single industrial source of carbon emissions.
To read the rest of Monbiot’s article, click here.
From Our Newsletter: Join the Movement to Keep Our Coast From Getting "Tanked"
For 37 years the coastal waters of northern British Columbia have been protected from oil tanker traffic. This ban is now under threat. And this latest fight is just the tip of the iceberg when it comes to eco-controversy over the Oil Sands.
As published in The Vancouver Sun, the tanker controversy centers over a 1,170-kilometre multi-billion-dollar pipeline that by 2015, would link the oil sands near Fort McMurray to a port in Kitimat on B.C.'s north coast.
Oil would flow west, while condensate - used in oil sands production - would flow east to Alberta in a second, twinned pipeline. These pipelines would wend their way through pristine, rugged terrain.
Environmentalists and community activists are mobilizing to oppose the project and oil tanker traffic that would threaten our sensitive ecosystem, and the movement is growing.
One must only Google "Exxon Valdez" to see the devastation a spill can wreak. When it comes to environmental responsibility, the overall track record of the petrochemical industry in environmental responsibility is weak. From damaged watersheds to toxins not cleaned up, this has been documented in case after case, throughout the world.
The stakes are high: vessels ranging from cruise ship size to supertankers would need to wend their way through narrow waterways full of navigational hazards; the same treacherous channels where the Queen of the North ferry sank. At risk would be the Mackenzie, Fraser and Skeena watersheds, the Great Bear Rainforest, and BC’s wildlife population.
Oil producers are concerned that climate change regulations introduced in the US might reduce profits that now come from the US being the biggest customer for oil sands oil. This makes the increasingly oil-hungry Asian market more attractive. And a pipeline carrying oil to the Pacific for transit via tanker to Asia could thwart environmental activists seeking to stop the extraction of the oil sands, which is among the most polluting forms of energy extraction. To read the full article in the Vancouver Sun, click here.
As published in The Vancouver Sun, the tanker controversy centers over a 1,170-kilometre multi-billion-dollar pipeline that by 2015, would link the oil sands near Fort McMurray to a port in Kitimat on B.C.'s north coast.
Oil would flow west, while condensate - used in oil sands production - would flow east to Alberta in a second, twinned pipeline. These pipelines would wend their way through pristine, rugged terrain.
Environmentalists and community activists are mobilizing to oppose the project and oil tanker traffic that would threaten our sensitive ecosystem, and the movement is growing.
One must only Google "Exxon Valdez" to see the devastation a spill can wreak. When it comes to environmental responsibility, the overall track record of the petrochemical industry in environmental responsibility is weak. From damaged watersheds to toxins not cleaned up, this has been documented in case after case, throughout the world.
The stakes are high: vessels ranging from cruise ship size to supertankers would need to wend their way through narrow waterways full of navigational hazards; the same treacherous channels where the Queen of the North ferry sank. At risk would be the Mackenzie, Fraser and Skeena watersheds, the Great Bear Rainforest, and BC’s wildlife population.
Oil producers are concerned that climate change regulations introduced in the US might reduce profits that now come from the US being the biggest customer for oil sands oil. This makes the increasingly oil-hungry Asian market more attractive. And a pipeline carrying oil to the Pacific for transit via tanker to Asia could thwart environmental activists seeking to stop the extraction of the oil sands, which is among the most polluting forms of energy extraction. To read the full article in the Vancouver Sun, click here.
Thursday, December 10, 2009
Mushroom and Olive Pate
INGREDIENTS
1/2 oz butter or buttery spread
3 oz mushrooms, finely chopped
2 Tbsp red wine
3 oz medium-firm tofu
2 oz breadcrumbs
1 tsp stoneground mustard
1/2 tsp dried basil
1 oz green olives, pitted and chopped
DIRECTIONS
Heat the butter in a small saucepan. Add the mushrooms and fry gently for 3 to 4 minutes.
Add one tablespoon of the red wine and cook together for a further 3 minutes uncovered. Remove from the heat and allow to cool.
Place the mushroom mixture in a food processor along with the other ingredients, except the olives. Blend together but do not liquidize. Season to taste and add the rest of the red wine if the paté is too dry.
Stir the chopped olives into the paté by hand. Refrigerate for at least one hour.
Serve with thinly sliced and toasted baguette and a bit of salsa.
1/2 oz butter or buttery spread
3 oz mushrooms, finely chopped
2 Tbsp red wine
3 oz medium-firm tofu
2 oz breadcrumbs
1 tsp stoneground mustard
1/2 tsp dried basil
1 oz green olives, pitted and chopped
DIRECTIONS
Heat the butter in a small saucepan. Add the mushrooms and fry gently for 3 to 4 minutes.
Add one tablespoon of the red wine and cook together for a further 3 minutes uncovered. Remove from the heat and allow to cool.
Place the mushroom mixture in a food processor along with the other ingredients, except the olives. Blend together but do not liquidize. Season to taste and add the rest of the red wine if the paté is too dry.
Stir the chopped olives into the paté by hand. Refrigerate for at least one hour.
Serve with thinly sliced and toasted baguette and a bit of salsa.
Thursday, December 3, 2009
Caribbean Ginger Beer
I like to make this whenever I'm hosting anything because it makes the whole house smell divine.
INGREDIENTS
1.5 lbs fresh ginger
2 cinnamon sticks
4 Tbsp whole cloves
1/8 to 1/4 cup sugar
Angosura bitters (found in the mixer section of major grocery stores)
DIRECTIONS
Roughly chop ginger into 1 to 2 inch pieces to expose the inner flesh. Drop cut ginger into large bowl of cold water to rinse off any dirt or clay. Place ginger into a 4 litre pot and fill with fresh water, leaving 1 to 2 inches for boiling room. Add cinnamon sticks and cloves. Cover and simmer for 2 hours. Top up again with water and let sit overnight.
The next day, simmer for another hour. When done, mixture should be a colour somewhere between ice tea and cola; if sipped, it should leave a warm burn in the back of your throat.
Allow to cool, then pour mixture through a cheesecloth or wire sieve into a large bowl to strain out ginger and spices. Add sugar and 8 dashes (more or less) of bitters. Stir until sugar is dissolved. Pour into a 2 litre jug or bottle and refrigerate.
To serve: In a glass, mix about 1 part ginger beer to 3 parts lemon-lime soda or carbonated water. Adjust mixture to taste.
INGREDIENTS
1.5 lbs fresh ginger
2 cinnamon sticks
4 Tbsp whole cloves
1/8 to 1/4 cup sugar
Angosura bitters (found in the mixer section of major grocery stores)
DIRECTIONS
Roughly chop ginger into 1 to 2 inch pieces to expose the inner flesh. Drop cut ginger into large bowl of cold water to rinse off any dirt or clay. Place ginger into a 4 litre pot and fill with fresh water, leaving 1 to 2 inches for boiling room. Add cinnamon sticks and cloves. Cover and simmer for 2 hours. Top up again with water and let sit overnight.
The next day, simmer for another hour. When done, mixture should be a colour somewhere between ice tea and cola; if sipped, it should leave a warm burn in the back of your throat.
Allow to cool, then pour mixture through a cheesecloth or wire sieve into a large bowl to strain out ginger and spices. Add sugar and 8 dashes (more or less) of bitters. Stir until sugar is dissolved. Pour into a 2 litre jug or bottle and refrigerate.
To serve: In a glass, mix about 1 part ginger beer to 3 parts lemon-lime soda or carbonated water. Adjust mixture to taste.
Holiday Schedule Notes
You can tell by the early morning frost: December is here! And that means Christmas and holidays and New Year's...
Green Earth Organics will be staying open for the entire holiday season this year, with just a few minor adjustments to the delivery schedule:
Thursday deliveries on Christmas Eve and New Year's Eve will be done during the day and early evening, so our drivers can get off the busy roads and back to their families as early as possible.
Friday deliveries on Christmas Day will be canceled. We will not be changing the delivery schedule, just skipping that day's deliveries. If you are a bi-weekly member expecting a delivery on December 11th and December 25th, you will receive a bin on December 11th and then on January 8th, unless you tell us otherwise. If you are a bi-weekly member expecting a delivery on December 18th and January 1st, your delivery weeks will not be affected at all.
Friday deliveries on January 1st will be done on Thursday, December 31st. The deliveries will be during the day. Your deadline for all changes to your bin, including skipping your delivery, will be noon on December 30th. The website will let you make changes after that time, but we cannot guarantee that any changes made after noon will be taken into account.
If you have any questions or concerns about these changes or anything else related to your Green Earth Organics service, please call the office between 8 AM and 4 PM, Monday through Thursday, or from 8 AM to noon on Friday, at 604-708-2345. We can also be reached by email at info@greenearthorganics.com.
Happy holidays!
Green Earth Organics will be staying open for the entire holiday season this year, with just a few minor adjustments to the delivery schedule:
Thursday deliveries on Christmas Eve and New Year's Eve will be done during the day and early evening, so our drivers can get off the busy roads and back to their families as early as possible.
Friday deliveries on Christmas Day will be canceled. We will not be changing the delivery schedule, just skipping that day's deliveries. If you are a bi-weekly member expecting a delivery on December 11th and December 25th, you will receive a bin on December 11th and then on January 8th, unless you tell us otherwise. If you are a bi-weekly member expecting a delivery on December 18th and January 1st, your delivery weeks will not be affected at all.
Friday deliveries on January 1st will be done on Thursday, December 31st. The deliveries will be during the day. Your deadline for all changes to your bin, including skipping your delivery, will be noon on December 30th. The website will let you make changes after that time, but we cannot guarantee that any changes made after noon will be taken into account.
If you have any questions or concerns about these changes or anything else related to your Green Earth Organics service, please call the office between 8 AM and 4 PM, Monday through Thursday, or from 8 AM to noon on Friday, at 604-708-2345. We can also be reached by email at info@greenearthorganics.com.
Happy holidays!
Green Earth Organics Thinks Outside the Box During the Holidays
There is a tremendous need in the private sector to step-up to the plate when it comes to corporate social responsibility. By considering the impact of their way of conducting business, organizations like Green Earth Organics are able to give back to communities by consciously selecting the activities they undertake.
During the month of December, Green Earth Organics is thinking outside the box as they facilitate a toy drive for child patients who are unable to be home for the holidays. To help put smiles back where they belong, gifts collected from Green Earth members will be donated to the B.C. Children’s Hospital.
To find out more information about this year's wish list, please see below. Please note, due to infection control policies, stuffed animals are not on the wish list this year. To learn more about the B.C. Children's Hospital check out www.bcchildrens.ca.
2009 CHRISTMAS WISH LIST:
Infants and Toddlers
During the month of December, Green Earth Organics is thinking outside the box as they facilitate a toy drive for child patients who are unable to be home for the holidays. To help put smiles back where they belong, gifts collected from Green Earth members will be donated to the B.C. Children’s Hospital.
To find out more information about this year's wish list, please see below. Please note, due to infection control policies, stuffed animals are not on the wish list this year. To learn more about the B.C. Children's Hospital check out www.bcchildrens.ca.
2009 CHRISTMAS WISH LIST:
Infants and Toddlers
- Infant toys
- Baby crib "aquariums", small baby rattles, infant musical wind-up toys, washable mobiles, especially with wind-up, not battery operated, music boxes
- Baby board books with photos of real babies
- Crib-mounted mural books - washable
- Lava lamp or lamp with movement and lights
- CD's - pop, rock, country, relaxation music, compilation albums - Top 40
- Paintable items like picture frames, T-shirts, terra cotta pots and boxes, canvases
- Magazine subscriptions (Teen People, Snowboarding, Tony Hawke, fashion, health & fitness)
- Beauty Products - nail polish, hair accessories, bath products, travel size shampoo, conditioner and creams etc...
- Supplies to make bath products (soap making kits, lip gloss kits)
- Board games - Risk, Cranium, and mind games... etc.
- Beading supplies including hemp, clasps, crimp beads, stretch plastic lacing and tools
- Books on CD
- Big craft projects that take time to build
- Unimited qualities of beads and plastic lace (lots!) Craft kits, wooden/ceramic paintable craft items - ie. 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; Mr Sketch smelly markers, and Crayola markers for the younger children
- 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 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 & patterned edges)
- Crayons, felts, pencil crayons, feathers, pompoms, sequins...
- Glue-able or peel-&-stick shapes, letters, holiday-themed shapes
- Glitter glue
- Glue sticks
- Card stock
- Stamps/patterned hole punches
- Scrapbooking supplies
Sunday, November 29, 2009
3/50 Project: Kidsbooks
We've posted before about the 3/50 Project to support local businesses, and ready or not, the Christmas shopping season is coming. It's an opportunity to support local stores, including ones that you might not necessarily have a reason to shop at normally. 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.
Kidsbooks by Melissa
I'll admit it: I like kids' books. I still re-read my L.M. Montgomery books, especially the "Emily" series. I've got a brand new nephew - only five months old - but he's just my newest excuse to shop at Kidsbooks in Kitsilano. I recently purchased a favourite series of mine from when I was a kid - the "Bunnicula" series - so I can read it to my nephew in, oh, about eight years. In the meantime, I'll read it again myself.
The Kidsbooks' staff members are incredibly knowledgeable. As I was shopping, I overheard one person helping a woman choose a puppet for her grandchild, being sure to make sure that the gift was going to be age-appropriate. I overheard another staff member working with a girl who was about twelve to choose a book she would like based on her favourite books and her reading level. The girl came away with several suggestions for the future and a new book clutched to her chest.
Their selection is huge, covering all ages up to "young adult", and everything from picture books to classics to the newest vampire novel. They can also special order books. Besides books, they also carry some toys. I found the perfect gift for my friend's three year old from the Melissa & Doug line of toys.
If you have a kid on your Christmas shopping list, this just might be the place to go, especially if you are going to need some help. Don't be afraid to ask questions!
Kidsbooks by Melissa
I'll admit it: I like kids' books. I still re-read my L.M. Montgomery books, especially the "Emily" series. I've got a brand new nephew - only five months old - but he's just my newest excuse to shop at Kidsbooks in Kitsilano. I recently purchased a favourite series of mine from when I was a kid - the "Bunnicula" series - so I can read it to my nephew in, oh, about eight years. In the meantime, I'll read it again myself.
The Kidsbooks' staff members are incredibly knowledgeable. As I was shopping, I overheard one person helping a woman choose a puppet for her grandchild, being sure to make sure that the gift was going to be age-appropriate. I overheard another staff member working with a girl who was about twelve to choose a book she would like based on her favourite books and her reading level. The girl came away with several suggestions for the future and a new book clutched to her chest.
Their selection is huge, covering all ages up to "young adult", and everything from picture books to classics to the newest vampire novel. They can also special order books. Besides books, they also carry some toys. I found the perfect gift for my friend's three year old from the Melissa & Doug line of toys.
If you have a kid on your Christmas shopping list, this just might be the place to go, especially if you are going to need some help. Don't be afraid to ask questions!
Olympic Planning - Update
Thank you to everyone for their feedback in regards to the Olympics! After considering everyone's comments and after attending a presentation about road closures and business concerns during the event, we will be staying open and continuing to deliver during the two weeks. Deliveries may come earlier in the day than usual, both because we expect to be making slightly fewer deliveries as some of our members expect to go on hold, and to make getting around as easy as possible for our delivery drivers.
There is one exception to our 'business as usual' plan: We will not be able to deliver to downtown Vancouver. Road closures, security measures, and the number of venues will make it impossible. When the Olympics are closer, we will ask our downtown members to choose whether they would like to go on hold, receive their deliveries to an alternative address (if, for example, they have friends or family outside of downtown who would accept delivery), or pick up their bins at our warehouse.
We will keep you up-to-date on any other developments, and we continue to welcome any feedback or questions on the Olympic delivery schedule.
There is one exception to our 'business as usual' plan: We will not be able to deliver to downtown Vancouver. Road closures, security measures, and the number of venues will make it impossible. When the Olympics are closer, we will ask our downtown members to choose whether they would like to go on hold, receive their deliveries to an alternative address (if, for example, they have friends or family outside of downtown who would accept delivery), or pick up their bins at our warehouse.
We will keep you up-to-date on any other developments, and we continue to welcome any feedback or questions on the Olympic delivery schedule.
Zucchini Fritters
INGREDIENTS
2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese
DIRECTIONS
Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.
2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese
DIRECTIONS
Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.
Wednesday, November 25, 2009
Vanilla Extract
INGREDIENTS
3 vanilla beans
1 cup vodka or brandy
DIRECTIONS
Cut the vanilla beans the long way with scissors, stopping one inch from end.
Pour the vodka or brandy into a glass jar. Put the cut beans in the alcohol and push them down until they are completely covered. Cover jar tightly and give it a good shake.
Store in a cool, dry place out of direct sunlight for about two months. Give the bottle a good shake every week or so. Strain and store in a glass jar or bottle.
3 vanilla beans
1 cup vodka or brandy
DIRECTIONS
Cut the vanilla beans the long way with scissors, stopping one inch from end.
Pour the vodka or brandy into a glass jar. Put the cut beans in the alcohol and push them down until they are completely covered. Cover jar tightly and give it a good shake.
Store in a cool, dry place out of direct sunlight for about two months. Give the bottle a good shake every week or so. Strain and store in a glass jar or bottle.
Tuesday, November 24, 2009
Exclusive Offer from Blitz Fitness!
Blitz Fitness is a British Columbia based company that is dedicated to getting people as fit as possible. Health issues are not improving as quickly as they should. We want to change that statistic and change people's lifestyles for the better. In order to excite people to start some kind of training, we make it easier than ever. Visit us online for current promotions and Green Earth customer discounts at www.blitzfitness.ca.
Sunday, November 22, 2009
3/50 Project: RubyDog's Art House
We've posted before about the 3/50 Project to support local businesses, and ready or not, the Christmas shopping season is coming. It's an opportunity to support local stores, including ones that you might not necessarily have a reason to shop at normally. 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.
RubyDog's Art House by Melissa
RubyDog's Art House is, hands down, my favourite store. I was very sad when it had to close in June 2008 due to rent increases in its former location, and I was ecstatic when the owner, Leanne, found a new location this fall and re-opened: 623 Kingsway (near Fraser and Kingsway), Vancouver.
RubyDog's is a unique art supply store. Their focus is altered art, collage, mixed media, visual journaling, and assemblage. They carry an astonishing and diverse selection of art materials, including vintage ephemera, antique papers, imaginative 3-D items, journal, collage, and ATC kits, artistic rubber stamps, inspiring books and magazines, and much, much, much more. My favourite new discovery is making pendants out of dominoes. They sell single dominoes and a lot of fun collage materials that can be glued to them, and Leanne can guide you as to what other materials can be used. You can make beautiful works of art - or, at least, my mother really liked the one I made for her.
If you've never heard of Artist Trading Cards - 2.5" by 3.5" cards of original art - then RubyDog's is the place to discover this fun way of sharing your creative side with other artists. In fact, going into the Art House is an easy way of discovering all kinds of new art forms and new local artists. And the owner, Leanne, is incredibly friendly and helpful.
If you have a creative person on your Christmas list, RubyDog's is the place to find inspiration and things they can't get anywhere else. RubyDog's also hosts workshops, and they have gift certificates.
RubyDog's Art House by Melissa
RubyDog's Art House is, hands down, my favourite store. I was very sad when it had to close in June 2008 due to rent increases in its former location, and I was ecstatic when the owner, Leanne, found a new location this fall and re-opened: 623 Kingsway (near Fraser and Kingsway), Vancouver.
RubyDog's is a unique art supply store. Their focus is altered art, collage, mixed media, visual journaling, and assemblage. They carry an astonishing and diverse selection of art materials, including vintage ephemera, antique papers, imaginative 3-D items, journal, collage, and ATC kits, artistic rubber stamps, inspiring books and magazines, and much, much, much more. My favourite new discovery is making pendants out of dominoes. They sell single dominoes and a lot of fun collage materials that can be glued to them, and Leanne can guide you as to what other materials can be used. You can make beautiful works of art - or, at least, my mother really liked the one I made for her.
If you've never heard of Artist Trading Cards - 2.5" by 3.5" cards of original art - then RubyDog's is the place to discover this fun way of sharing your creative side with other artists. In fact, going into the Art House is an easy way of discovering all kinds of new art forms and new local artists. And the owner, Leanne, is incredibly friendly and helpful.
If you have a creative person on your Christmas list, RubyDog's is the place to find inspiration and things they can't get anywhere else. RubyDog's also hosts workshops, and they have gift certificates.
The 3/50 Project
We were introduced to the 3/50 Project by RubyDog's Art House, an independent Vancouver art supply store that tries to be minimize their environmental impact and supports altered arts that often use unwanted books, board games, and other re-purposed materials. Like Green Earth Organics, RubyDog's is a locally-owned business that keeps money in Vancouver and area.
The idea behind the 3/50 Project is simple: encourage people to support local businesses. The challenge is to choose three local businesses that you would miss if they were gone, then commit to spending $50 a month total between the three businesses. The idea is not to buy things you don't need, but re-direct some of the money you are already spending: choosing a book from an independent instead of from a website, eating at a small restaurant instead of a chain, or finding an alternative to the big American health food chain store.
According to the 3/50 Project, for every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures. If that same $100 is spent in a national chain, only $43 stays in your community. If that $100 is spent online (on a conventional big website), none of the money returns to your community. Of course, the latter doesn’t apply to websites that are entirely locally owned and operated and have brick-and-mortar components, such as Green Earth Organics, which is much more like an independent bookstore than like Amazon.
The idea behind the 3/50 Project is simple: encourage people to support local businesses. The challenge is to choose three local businesses that you would miss if they were gone, then commit to spending $50 a month total between the three businesses. The idea is not to buy things you don't need, but re-direct some of the money you are already spending: choosing a book from an independent instead of from a website, eating at a small restaurant instead of a chain, or finding an alternative to the big American health food chain store.
According to the 3/50 Project, for every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures. If that same $100 is spent in a national chain, only $43 stays in your community. If that $100 is spent online (on a conventional big website), none of the money returns to your community. Of course, the latter doesn’t apply to websites that are entirely locally owned and operated and have brick-and-mortar components, such as Green Earth Organics, which is much more like an independent bookstore than like Amazon.
Roasted Eggplant & Tomatoes With Parmesan
INGREDIENTS
2 small eggplants, cut crosswise into 1/4-inch slices
6 roma tomatoes, cut crosswise into 1/4-inch slices
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 tsp dried basil
Fresh shredded Parmesan cheese
DIRECTIONS
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.
2 small eggplants, cut crosswise into 1/4-inch slices
6 roma tomatoes, cut crosswise into 1/4-inch slices
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 tsp dried basil
Fresh shredded Parmesan cheese
DIRECTIONS
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.
Sunday, November 15, 2009
Olympic Planning
Less than 100 days to go until the start of the Vancouver 2010 Olympics!
Now that more information is available about the road closures involved, Green Earth Organics is trying to figure out how deliveries will work during the two weeks of the Olympics. Naturally, we're especially concerned about our downtown members, but we know a lot of other areas will be affected too. We also wonder how many of our members are already planning to leave town or won't need a delivery during that time period for some other reason.
We'd love to find out what you think your plans are, or your opinions about Green Earth Organics deliveries during the Olympics. Some things to think about:
Will you need your bins more than usual, or not at all?
Would you be willing to receive your bin on a different day of the week, at a different time of day, or just one bin during the two weeks even if you usually receive weekly bins?
Would you be willing to pick up your bin from our East Vancouver warehouse if you are in an area we can't deliver to easily (especially downtown Vancouver)?
Please let us know anything you are thinking about in regards to February deliveries. You can reach us by email (info@greenearthorganics.com), phone (604-708-2345), commenting on this post, or responding to the quick and easy poll on our blog (http://greenearthorganics.blogspot.com/ - top right corner) before November 30th.
We look forward to hearing your opinions. Please let us know if you have any questions or concerns!
Now that more information is available about the road closures involved, Green Earth Organics is trying to figure out how deliveries will work during the two weeks of the Olympics. Naturally, we're especially concerned about our downtown members, but we know a lot of other areas will be affected too. We also wonder how many of our members are already planning to leave town or won't need a delivery during that time period for some other reason.
We'd love to find out what you think your plans are, or your opinions about Green Earth Organics deliveries during the Olympics. Some things to think about:
Will you need your bins more than usual, or not at all?
Would you be willing to receive your bin on a different day of the week, at a different time of day, or just one bin during the two weeks even if you usually receive weekly bins?
Would you be willing to pick up your bin from our East Vancouver warehouse if you are in an area we can't deliver to easily (especially downtown Vancouver)?
Please let us know anything you are thinking about in regards to February deliveries. You can reach us by email (info@greenearthorganics.com), phone (604-708-2345), commenting on this post, or responding to the quick and easy poll on our blog (http://greenearthorganics.blogspot.com/ - top right corner) before November 30th.
We look forward to hearing your opinions. Please let us know if you have any questions or concerns!
Persimmon Holiday Cookies
INGREDIENTS
3 hachiya or fuyu persimmons, very ripe & mushy
1 tsp baking soda
1 cup sugar
1/2 cup butter
1 egg
2 cups flour
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup pecans, chopped
1 cup dates, chopped
6 oz chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
Using a food processor or mixer thoroughly process the persimmon pulp, baking soda, sugar, and butter until well blended and creamy. Add the whole egg, beat well.
In another bowl, sift flour with spices. Add the nuts and dates, blending by hand. Add the processed pulp and mix well.
Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart (they remain mounded and do not spread much when baked).
Bake for 15-20 minutes until golden brown. Cool on racks.
Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted, drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate.
3 hachiya or fuyu persimmons, very ripe & mushy
1 tsp baking soda
1 cup sugar
1/2 cup butter
1 egg
2 cups flour
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup pecans, chopped
1 cup dates, chopped
6 oz chocolate chips
DIRECTIONS
Preheat oven to 350 degrees.
Using a food processor or mixer thoroughly process the persimmon pulp, baking soda, sugar, and butter until well blended and creamy. Add the whole egg, beat well.
In another bowl, sift flour with spices. Add the nuts and dates, blending by hand. Add the processed pulp and mix well.
Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart (they remain mounded and do not spread much when baked).
Bake for 15-20 minutes until golden brown. Cool on racks.
Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted, drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate.
About Persimmons
Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. They come in two varieties - Fuyu and Hachiya - with very different properties. The Fuyu persimmons are short and squat, looking a little like tomatoes; they are meant to be peeled, sliced, and eaten like apples. Hachiya are larger than the Fuyu and somewhat acorn shaped. They need to ripen completely.
If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium.
When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
The nature of the Hachiya persimmon is such that it is almost always used as a purée, in cookies, cakes, brownies, breads, puddings, flans, and sauces. Baking with ripe Hachiyas can sometimes reintroduce tannin, so it's best to add baking soda to the recipe to offset that possibility. Citrus juice will help prevent persimmons from darkening during baking.
To make an easy persimmon sorbet, just freeze the whole fruit and allow it to defrost slightly in the refrigerator. Peel back the skin, and spoon out the flesh. You can add a few drops of rum, bourbon, or brandy, all of which go well in persimmon preparations, or use seasonings such as ginger, vanilla, nutmeg, ground coriander and cinnamon. Persimmons are a fall/winter fruit, so nuts such as hazelnuts, almonds, and walnuts go well with them, as do dried fruits such as raisins and prunes. Orange juice, orange liqueurs, and brown sugar also match up nicely with persimmons.
If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium.
When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
The nature of the Hachiya persimmon is such that it is almost always used as a purée, in cookies, cakes, brownies, breads, puddings, flans, and sauces. Baking with ripe Hachiyas can sometimes reintroduce tannin, so it's best to add baking soda to the recipe to offset that possibility. Citrus juice will help prevent persimmons from darkening during baking.
To make an easy persimmon sorbet, just freeze the whole fruit and allow it to defrost slightly in the refrigerator. Peel back the skin, and spoon out the flesh. You can add a few drops of rum, bourbon, or brandy, all of which go well in persimmon preparations, or use seasonings such as ginger, vanilla, nutmeg, ground coriander and cinnamon. Persimmons are a fall/winter fruit, so nuts such as hazelnuts, almonds, and walnuts go well with them, as do dried fruits such as raisins and prunes. Orange juice, orange liqueurs, and brown sugar also match up nicely with persimmons.
Sunday, November 8, 2009
Un-Caesar Salad
INGREDIENTS
1 to 4 cloves of garlic (to taste), chopped
4 Tbsp lemon juice
1 Tbsp capers, including the brine
4 Tbsp canned chickpeas, rinsed
4 Tbsp water
2 tsp tamari
Romaine lettuce, pepper, croutons, additional capers for garnish
DIRECTIONS
Blend all of the dressing ingredients together until only tiny pieces of chickpea are visible. Toss romaine lettuce with dressing and garnish with fresh ground black pepper, croutons, and capers.
1 to 4 cloves of garlic (to taste), chopped
4 Tbsp lemon juice
1 Tbsp capers, including the brine
4 Tbsp canned chickpeas, rinsed
4 Tbsp water
2 tsp tamari
Romaine lettuce, pepper, croutons, additional capers for garnish
DIRECTIONS
Blend all of the dressing ingredients together until only tiny pieces of chickpea are visible. Toss romaine lettuce with dressing and garnish with fresh ground black pepper, croutons, and capers.
Bog Tree Cutting Raises Concern
Sandor Gyarmati, The Delta Optimist
Saturday, October 24, 2009
Burns Bog Conservation Society president Eliza Olson is concerned a large development could impact an area of the bog.
Tree cutting taking place in an area some consider to be part of Burns Bog is raising concern about the possibility of a large-scale development on its way.
Owning 500 acres (200 hectares) of land adjacent to the designated Burns Bog protected zone, MK Delta Lands Group received a permit this summer to remove trees to conduct geotechnical assessments in an area just west of Highway 91, between 72nd and 64th avenues.
"I want to know if this is the first step in some kind of major development application," said Delta North MLA Guy Gentner.
Noting Delta council had passed a special tree-cutting bylaw a few years ago specifically aimed at the bog, which encompasses the privately-owned parcels, Gentner said a major industrial or commercial development could be on its way.
Community planning director Tom Leathem said the company has an open-ended permit that allows the cutting of smaller trees but not large ones.
"They're to keep track of the number of trees they disturb and when they're done they provide us with a report and we figure out what the compensation required is going to be," he said.
"They're not quite finished their work yet. They tell us they haven't disturbed any of the larger trees, just the smaller ones ... They're no doubt doing the research to figure out if they can (develop) but we don't have an application or any kind of proposal," Leathem noted.
In 2004, four levels of government - federal, provincial, regional and municipal - purchased about 2,000 hectares (5,000 acres) of the bog for $73 million. Five times the size of Stanley Park, it was designated as the Burns Bog Ecological Reserve, a protected area.
However, the 200 hectares (500 acres) now owned by MK Delta Lands Group was not included in the purchase, even though some, including the Burns Bog Conservation Society, had insisted that land should have also been purchased and received protected status.
"Absolutely it's part of the bog, it is the bog," said society president Eliza Olson, who is also concerned a large development could be on its way that could impact the conservancy area.
"There's been no effort to acquire these lands by the Corporation of Delta or the province," she said.
Gentner said it's not clear why the still privately owned area was not purchased by government even though it has ecological value.
The Burns Bog Ecosystem Review Synthesis Report, released in 2001, concluded that virtually all of Burns Bog must be preserved to ensure the viability of the ecosystem.
On its website, MK Delta Lands Group notes its parcels were deemed to be outside the scientifically designated Burns Bog area.
"Since that time MK Delta Lands Group has been working cooperatively with the GVRD to ensure that, as an adjacent neighbour to Burns Bog, measures are being taken to protect this ecological gem."
Matthews Southwest, a Toronto development company, purchased the bog in an 11th hour deal from longtime property owners Western Delta Lands.
The firm quickly flipped the land to the four levels of government, but retained a large chunk.
The firm later morphed into MK Delta Lands Group.
The remaining private land is zoned I3 industrial gravel extraction and agricultural.
At the time of the purchase, Premier Gordon Campbell said it was in no way tied to future rezoning.
Olson said the public should also be aware how the bog is under threat from other areas just outside the designated conservancy area, including the South Fraser Perimeter Road, as well a development application by Earth King Project 64 Ltd. to build a mixed industrial/commercial business park.
About the Burns Bog Conservation Society
Mission Statement:
Conservation through education by
... protecting the world's peatlands by educating people on the importance of Burns Bog, a globally unique ecosystem due to its chemistry, form, flora, fauna and size as one of the world's largest undeveloped ecosystems in an urban area.
... proving opportunities for people to interact with this natural environment through interpretive tours, educational materials, supporting controlled access to the main Bog area, and maintaining the boardwalks to provide access for all members of our broader community.
... advocating for ecologically responsible governance of Burns Bog and other peatlands worldwide at the local, provincial and federal levels of Canadian government and by working with peatland organizations and scientists worldwide.
Some important peat bog facts:
Peat bog store and filter 10% of the world's fresh water.
A typical peat extractor will take up to 22cm of peat per year, however it grows at approximately 1mm per year.
Carbon dioxide emissions from peatland exploitation are estimated to be 3 billion tonnes per year.
A recent United Nations report estimates the preservation and restoration of peat bogs can reduce global greenhouse gas emissions by 10%.
Steps you can take to save peatlands:
Prince Charles announced in 1987 that he would no longer use peat in his gardening practices.You can do it too.
Use peat alternatives in place of peat in your gardening practices. Coir or coconut fibre easily replaces peat and it helps solve two environmental problems: it keeps peat in our bogs and reduces the amount of coconut fibre in Sri Lanka and other Asian countries.
Compost kitchen and garden wastes and use them in your garden. This saves peat bogs and reduces waste going into the landfill.
For more information about Burns Bog, its environmental benefits and the threats it faces, check out the Burns Bog Conservation Society's website.
Saturday, October 24, 2009
Burns Bog Conservation Society president Eliza Olson is concerned a large development could impact an area of the bog.
Tree cutting taking place in an area some consider to be part of Burns Bog is raising concern about the possibility of a large-scale development on its way.
Owning 500 acres (200 hectares) of land adjacent to the designated Burns Bog protected zone, MK Delta Lands Group received a permit this summer to remove trees to conduct geotechnical assessments in an area just west of Highway 91, between 72nd and 64th avenues.
"I want to know if this is the first step in some kind of major development application," said Delta North MLA Guy Gentner.
Noting Delta council had passed a special tree-cutting bylaw a few years ago specifically aimed at the bog, which encompasses the privately-owned parcels, Gentner said a major industrial or commercial development could be on its way.
Community planning director Tom Leathem said the company has an open-ended permit that allows the cutting of smaller trees but not large ones.
"They're to keep track of the number of trees they disturb and when they're done they provide us with a report and we figure out what the compensation required is going to be," he said.
"They're not quite finished their work yet. They tell us they haven't disturbed any of the larger trees, just the smaller ones ... They're no doubt doing the research to figure out if they can (develop) but we don't have an application or any kind of proposal," Leathem noted.
In 2004, four levels of government - federal, provincial, regional and municipal - purchased about 2,000 hectares (5,000 acres) of the bog for $73 million. Five times the size of Stanley Park, it was designated as the Burns Bog Ecological Reserve, a protected area.
However, the 200 hectares (500 acres) now owned by MK Delta Lands Group was not included in the purchase, even though some, including the Burns Bog Conservation Society, had insisted that land should have also been purchased and received protected status.
"Absolutely it's part of the bog, it is the bog," said society president Eliza Olson, who is also concerned a large development could be on its way that could impact the conservancy area.
"There's been no effort to acquire these lands by the Corporation of Delta or the province," she said.
Gentner said it's not clear why the still privately owned area was not purchased by government even though it has ecological value.
The Burns Bog Ecosystem Review Synthesis Report, released in 2001, concluded that virtually all of Burns Bog must be preserved to ensure the viability of the ecosystem.
On its website, MK Delta Lands Group notes its parcels were deemed to be outside the scientifically designated Burns Bog area.
"Since that time MK Delta Lands Group has been working cooperatively with the GVRD to ensure that, as an adjacent neighbour to Burns Bog, measures are being taken to protect this ecological gem."
Matthews Southwest, a Toronto development company, purchased the bog in an 11th hour deal from longtime property owners Western Delta Lands.
The firm quickly flipped the land to the four levels of government, but retained a large chunk.
The firm later morphed into MK Delta Lands Group.
The remaining private land is zoned I3 industrial gravel extraction and agricultural.
At the time of the purchase, Premier Gordon Campbell said it was in no way tied to future rezoning.
Olson said the public should also be aware how the bog is under threat from other areas just outside the designated conservancy area, including the South Fraser Perimeter Road, as well a development application by Earth King Project 64 Ltd. to build a mixed industrial/commercial business park.
About the Burns Bog Conservation Society
Mission Statement:
Conservation through education by
... protecting the world's peatlands by educating people on the importance of Burns Bog, a globally unique ecosystem due to its chemistry, form, flora, fauna and size as one of the world's largest undeveloped ecosystems in an urban area.
... proving opportunities for people to interact with this natural environment through interpretive tours, educational materials, supporting controlled access to the main Bog area, and maintaining the boardwalks to provide access for all members of our broader community.
... advocating for ecologically responsible governance of Burns Bog and other peatlands worldwide at the local, provincial and federal levels of Canadian government and by working with peatland organizations and scientists worldwide.
Some important peat bog facts:
Peat bog store and filter 10% of the world's fresh water.
A typical peat extractor will take up to 22cm of peat per year, however it grows at approximately 1mm per year.
Carbon dioxide emissions from peatland exploitation are estimated to be 3 billion tonnes per year.
A recent United Nations report estimates the preservation and restoration of peat bogs can reduce global greenhouse gas emissions by 10%.
Steps you can take to save peatlands:
Prince Charles announced in 1987 that he would no longer use peat in his gardening practices.You can do it too.
Use peat alternatives in place of peat in your gardening practices. Coir or coconut fibre easily replaces peat and it helps solve two environmental problems: it keeps peat in our bogs and reduces the amount of coconut fibre in Sri Lanka and other Asian countries.
Compost kitchen and garden wastes and use them in your garden. This saves peat bogs and reduces waste going into the landfill.
For more information about Burns Bog, its environmental benefits and the threats it faces, check out the Burns Bog Conservation Society's website.
Sunday, November 1, 2009
Spaghetti Squash Basics
If you've never tried any spaghetti squash recipes or cooked with spaghetti squash at all, here's what you need to know:
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Spaghetti Squash Hash Browns
INGREDIENTS
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
Sunday, October 25, 2009
Fresh Pumpkin Pie
Pumpkin pie using fresh garden pumpkins are best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
INGREDIENTS
One medium pumpkin
1 Tbsp vegetable oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 tsp sea salt
Four eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup whipping cream
One recipe pastry for a 9-inch single crust pie
DIRECTIONS
Preheat oven to 325 degrees. Cut pumpkin in half and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups of pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1-inch from edge of pie comes out clean. Cool on a wire rack.
INGREDIENTS
One medium pumpkin
1 Tbsp vegetable oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 tsp sea salt
Four eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup whipping cream
One recipe pastry for a 9-inch single crust pie
DIRECTIONS
Preheat oven to 325 degrees. Cut pumpkin in half and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups of pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1-inch from edge of pie comes out clean. Cool on a wire rack.
Thursday, October 22, 2009
Afghan Woman Dares to Speak Out
Saturday, November 14th, 7 PM
St. Andrew's Wesley Church: 1022 Nelson St., at the corner of Burrard
Suggested donation: $10; no one turned away
Come hear Malalai Joya, author of "A Woman Among Warlords: The Extraordinary Story of an Afghan Who Dared to Raise Her Voice". Her book is an inspiring story of courage and struggle against oppressive regimes, clearly describing the atrocious conditions faced by women in Afghanistan. For speaking out, Joya has had numerous attempts on her life.
"It is hard to find words to capture the incredible courage of this amazing woman. Malalai Joya is raising an eloquent voice, and we owe to her, and to her people, to listen carefully, to learn, and to act." - Noam Chomsky.
Organized by stopwar.ca.
Sponsors: Simon & Schuster Canada, the Canadian Peace Alliance, Voice of Women - Canada, rabble.ca, Iranian Centre for Peace, Freedom and Social Justice.
St. Andrew's Wesley Church: 1022 Nelson St., at the corner of Burrard
Suggested donation: $10; no one turned away
Come hear Malalai Joya, author of "A Woman Among Warlords: The Extraordinary Story of an Afghan Who Dared to Raise Her Voice". Her book is an inspiring story of courage and struggle against oppressive regimes, clearly describing the atrocious conditions faced by women in Afghanistan. For speaking out, Joya has had numerous attempts on her life.
"It is hard to find words to capture the incredible courage of this amazing woman. Malalai Joya is raising an eloquent voice, and we owe to her, and to her people, to listen carefully, to learn, and to act." - Noam Chomsky.
Organized by stopwar.ca.
Sponsors: Simon & Schuster Canada, the Canadian Peace Alliance, Voice of Women - Canada, rabble.ca, Iranian Centre for Peace, Freedom and Social Justice.
Chickpea and Kale with Homemade Paneer
This easy Indian dish features fresh, homemade cheese.
Homademade Paneer
INGREDIENTS
8 cups homogenized milk
1 cinnamon stick (optional)
1/4 cup lemon juice
DIRECTIONS
In a large heavy-bottomed pot, heat milk and cinnamon stick (if using) over medium-high heat. Bring to boil, stirring frequently. As milk starts to boil, stir in lemon juice. Remove from heat. Let stand 15 minutes. Remove cinnamon stick and discard.
Meanwhile, line a sieve with a triple layer of cheesecloth. Set over a large bowl. Pour curdled milk into sieve, saving the liquid - the whey - for cooking. Gather up edges of cheesecloth around curds to make a snug pouch. Twist and tie closed with long piece of string. Use other end of string to hang pouch over the sink or a bowl. Let drip, gently squeezing occasionally to drain off excess liquid, for at least 2 hours or until well drained.
Untie bundle but keep wrapped. Place on a plate. Put another plate on top and then a heavy weight (such as a large pot of water) and let sit for another 2 to 4 hours or until flattened to a firm 5" diameter disk, about 3/4" thick.
Pat dry, remove cheese from cheesecloth and cut into 1" squares. Paneer can be kept, covered and refrigerated, for up to 3 days.
Chickpea and Kale Paneer
INGREDIENTS
1 Tbsp extra virgin olive oil vegetable oil
1 Tbsp butter
1 batch Homemade Paneer (recipe above) or some extra firm tofu, cubed
1/4 tsp cumin
Sea salt, to taste
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp bottled curry paste
6 cups kale, trimmed and coarsely chopped
2 cups whey (leftover from making paneer) or diluted vegetable broth
1 can chick peas, drained and rinsed
1 cup tomato sauce
2 tsp packed brown sugar
1/2 tsp sea salt
1/2 cup chopped cilantro (optional)
2 green onions, chopped (optional)
Plain Yogurt (optional)
Warmed tortillas (or another flat bread), or hot rice (optional)
DIRECTIONS
In large non-stick skillet, heat oil and butter over medium-high heat. Add paneer. Season with cumin and salt to taste. Cook for 3-5 minutes, turning often until golden brown all over. With slotted spoon, transfer to plate.
Reduce heat to medium. Add garlic, ginger, and curry paste to pan. Cook, stirring, for 30 seconds. Stir in kale. Cook, stirring, for 1 minute.
Pour in whey and bring to boil. Reduce heat and simmer for about 10 minutes or until kale is almost tender (most of whey will evaporate).
Stir in chick peas, tomato sauce, sugar, and 1/2 tsp salt. With potato masher, coarsely mash about two-thirds of the chickpeas. Add paneer, gently spooning kale mixture over top to smother cubes.
Return to simmer and cook, covered, for about 5 minutes or until kale is tender and paneer is heated through. Sprinkle with cilantro and green onions if using. Serve immediately, either topped with yogurt to taste, wrapped in warmed tortillas, or over rice.
Homademade Paneer
INGREDIENTS
8 cups homogenized milk
1 cinnamon stick (optional)
1/4 cup lemon juice
DIRECTIONS
In a large heavy-bottomed pot, heat milk and cinnamon stick (if using) over medium-high heat. Bring to boil, stirring frequently. As milk starts to boil, stir in lemon juice. Remove from heat. Let stand 15 minutes. Remove cinnamon stick and discard.
Meanwhile, line a sieve with a triple layer of cheesecloth. Set over a large bowl. Pour curdled milk into sieve, saving the liquid - the whey - for cooking. Gather up edges of cheesecloth around curds to make a snug pouch. Twist and tie closed with long piece of string. Use other end of string to hang pouch over the sink or a bowl. Let drip, gently squeezing occasionally to drain off excess liquid, for at least 2 hours or until well drained.
Untie bundle but keep wrapped. Place on a plate. Put another plate on top and then a heavy weight (such as a large pot of water) and let sit for another 2 to 4 hours or until flattened to a firm 5" diameter disk, about 3/4" thick.
Pat dry, remove cheese from cheesecloth and cut into 1" squares. Paneer can be kept, covered and refrigerated, for up to 3 days.
Chickpea and Kale Paneer
INGREDIENTS
1 Tbsp extra virgin olive oil vegetable oil
1 Tbsp butter
1 batch Homemade Paneer (recipe above) or some extra firm tofu, cubed
1/4 tsp cumin
Sea salt, to taste
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp bottled curry paste
6 cups kale, trimmed and coarsely chopped
2 cups whey (leftover from making paneer) or diluted vegetable broth
1 can chick peas, drained and rinsed
1 cup tomato sauce
2 tsp packed brown sugar
1/2 tsp sea salt
1/2 cup chopped cilantro (optional)
2 green onions, chopped (optional)
Plain Yogurt (optional)
Warmed tortillas (or another flat bread), or hot rice (optional)
DIRECTIONS
In large non-stick skillet, heat oil and butter over medium-high heat. Add paneer. Season with cumin and salt to taste. Cook for 3-5 minutes, turning often until golden brown all over. With slotted spoon, transfer to plate.
Reduce heat to medium. Add garlic, ginger, and curry paste to pan. Cook, stirring, for 30 seconds. Stir in kale. Cook, stirring, for 1 minute.
Pour in whey and bring to boil. Reduce heat and simmer for about 10 minutes or until kale is almost tender (most of whey will evaporate).
Stir in chick peas, tomato sauce, sugar, and 1/2 tsp salt. With potato masher, coarsely mash about two-thirds of the chickpeas. Add paneer, gently spooning kale mixture over top to smother cubes.
Return to simmer and cook, covered, for about 5 minutes or until kale is tender and paneer is heated through. Sprinkle with cilantro and green onions if using. Serve immediately, either topped with yogurt to taste, wrapped in warmed tortillas, or over rice.
Thursday, October 15, 2009
Kale Chips
INGREDIENTS
4-5 kale leaves, trimmed of their stems
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
Dried herbs and spices of your choice
DIRECTIONS
Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of your palm would make 2-3 pieces.
Put all leaves into a large bowl. Add the red wine vinegar and olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Thoroughly mix and coat the leaves evenly.
Spread the kale leaves in a single layer on a large cookie sheet. You may want to spray a bit of additional olive oil on the cookie sheet to keep the leaves from sticking to the cookie sheet.
Bake the kale leaves in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green.
Turn them with a spatula after about 10 minutes and continue to bake them for 10-20 minutes longer. Check often at the 15 and 20 minute marks to make sure they do not burn.
Serve right away or at room temperature.
4-5 kale leaves, trimmed of their stems
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
Dried herbs and spices of your choice
DIRECTIONS
Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of your palm would make 2-3 pieces.
Put all leaves into a large bowl. Add the red wine vinegar and olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Thoroughly mix and coat the leaves evenly.
Spread the kale leaves in a single layer on a large cookie sheet. You may want to spray a bit of additional olive oil on the cookie sheet to keep the leaves from sticking to the cookie sheet.
Bake the kale leaves in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green.
Turn them with a spatula after about 10 minutes and continue to bake them for 10-20 minutes longer. Check often at the 15 and 20 minute marks to make sure they do not burn.
Serve right away or at room temperature.
Plum Custard
INGREDIENTS
1 cup water
1/2 cup cream
2 Tbsp cornstarch
2 eggs, beaten
1 cup plums, pitted and sliced
1 tsp vanilla
whipping cream, whipped
Sliced plums and spearmint leaves as garnish
DIRECTIONS
Mix water and cream together. Carefully mix liquid into cornstarch in a pot. Begin cooking over low heat.
Add beaten eggs, sliced plums, and vanilla. Cook until thick.
Top with whipped cream. Garnish with fresh sliced plums and spearmint.
1 cup water
1/2 cup cream
2 Tbsp cornstarch
2 eggs, beaten
1 cup plums, pitted and sliced
1 tsp vanilla
whipping cream, whipped
Sliced plums and spearmint leaves as garnish
DIRECTIONS
Mix water and cream together. Carefully mix liquid into cornstarch in a pot. Begin cooking over low heat.
Add beaten eggs, sliced plums, and vanilla. Cook until thick.
Top with whipped cream. Garnish with fresh sliced plums and spearmint.
Avocado Salsa
INGREDIENTS
1 cup chopped sweet white onion
1/4 cup chopped sundried tomatoes (packed in oil)
1 Tbsp white wine vinegar
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 ripe (but still firm) avocados, diced
DIRECTIONS
Mix onion with sundried tomatoes, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavours. Serve at room temperature.
Makes about 3-1/2 cups.
1 cup chopped sweet white onion
1/4 cup chopped sundried tomatoes (packed in oil)
1 Tbsp white wine vinegar
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 ripe (but still firm) avocados, diced
DIRECTIONS
Mix onion with sundried tomatoes, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavours. Serve at room temperature.
Makes about 3-1/2 cups.
Sunday, October 11, 2009
Recipes
RECIPES
BY INGREDIENT:
Spices, Herbs, and Other Seasonings
apple cider vinegar | balsamic vinegar | basil | chile powder | chili pepper | chive | cilantro | cinnamon | cumin | curry powder | dill | dried cranberries | garlic | ginger | green onion | jalapeno | mint | miso | mustard | nutmeg | onion | oregano | parsley | pesto | rosemary | sage | salsa | sea salt | shallot | tamari | tarragon | thyme | turmeric
baked | barbequed | breakfasts | canned | desserts | drinks | dips | roasted | salads | sandwiches | side dishes | snacks | soups | vegan
BY INGREDIENT:
Spices, Herbs, and Other Seasonings
Sweet Ingredients
agave | almond butter | chocolate | cocoa powder | dates | demerara sugar | dried cranberries | dried currants | honey | maple syrup | peanut butter | pumpkin seed butter | raisins | soy pudding | vanilla bean
Fruits
apple | apricot | asian pear | avocado | banana | blackberry | blueberry | cantaloupe | cherry | coconut | cranberry | fig | grapefruit | grapes | honeydew | kiwi | kiwi berry | lemon | lime | mandarin | mango | nectarine | olives | orange | passionfuit | peach | pear | persimmon | pineapple | plum | raisins | raspberry | rhubarb | strawberry | tangerine | tomato
Vegetables
acorn squash | alfalfa sprouts | artichoke | arugula | asparagus | avocado | banana pepper | beet | bell pepper | bok choy | broccoli | cabbage | capers | carrot | cauliflower | celery | chard | collard greens | corn | cucumber | dandelion greens | delicata squash | dried mushroom | eggplant | escarole | fennel | garlic scape | green beans | green onion | kale | leek | lettuce | mushroom | mustard greens | olives | onion | parsnip | peas | potato | pumpkin | radish | rapini | red onion | snow peas | spaghetti squash | spinach | sunburst squash | sundried tomato | sweet potato | tomato | turnip | winter squash | yam | zucchini
Dairy
blue cheese | bocconcini | cheddar | chevre | coconut milk | cottage cheese | cream cheese | Earth Balance buttery spread | emmental | feta | Greek Yogurt | mozzarella | parmesan | sour cream | Swiss cheese | whipping cream | yogurt
Proteins
almond | black bean | butter bean | cannellini bean | cashew | chia | chickpea | egg | fava bean | Great Northern bean | hazelnut | kidney bean | lentil | pecan | pistachio | pumpkin seed | seitan | silken tofu | smoked tofu | soy flour | split pea | sunflower seed | tempeh | tofu | walnut
Grains & Cereals
bread crumbs | cornflakes | cornmeal | couscous | gluten-free flour | oats | pasta | polenta | quinoa | rice | spelt | wild riceFriday, October 9, 2009
SPEC Harvest Festival
Since 1969, SPEC has been a strong and consistent advocate for environmental protection, offering practical solutions for building healthy communities - from helping eliminate the use of DDT to establishing the first recycling depots in BC and stopping logging in Vancouver's watersheds, to their current work promoting food security in the Lower Mainland.
Enjoy an afternoon of celebrating community gardens, farmers' markets and SPEC's 40th birthday as you learn about the current and past work of BC's oldest environmental interest group, and have the opportunity to get involved with SPEC's future.
Location: The SPEC Building, 2150 Maple St., Vancouver.
Time: October 17th, 3 - 6 PM.
Website: www.spec.bc.ca
Enjoy an afternoon of celebrating community gardens, farmers' markets and SPEC's 40th birthday as you learn about the current and past work of BC's oldest environmental interest group, and have the opportunity to get involved with SPEC's future.
Location: The SPEC Building, 2150 Maple St., Vancouver.
Time: October 17th, 3 - 6 PM.
Website: www.spec.bc.ca
Thursday, October 8, 2009
Carrot Fries
INGREDIENTS
1 lb carrots (about 8), peeled and trimmed
1 tsp extra virgin olive oil
1/2 tsp sea salt
Parchment paper for baking
DIRECTIONS
Preheat oven to 400 degrees F.
Cut the carrots into sticks that are about 4 inches long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then sprinkle the carrots with the salt.
Bake the carrots until they begin to crisp (about 20 to 25 minutes). Serve hot.
1 lb carrots (about 8), peeled and trimmed
1 tsp extra virgin olive oil
1/2 tsp sea salt
Parchment paper for baking
DIRECTIONS
Preheat oven to 400 degrees F.
Cut the carrots into sticks that are about 4 inches long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then sprinkle the carrots with the salt.
Bake the carrots until they begin to crisp (about 20 to 25 minutes). Serve hot.
Stone Soup Film Festival
Stone Soup Film Festival: Exploring the Politics of Food
October 17th and 18th - Britannia High School Auditorium
The local food movement is apparent everywhere you go these days. From neighbourhood gardens to thriving farmers’ markets and even backyard chicken coops, Vancouverites are embracing it with gusto.
The Sustenance Festival is pleased to feed that enthusiasm with the first annual "Stone Soup Film Festival: Exploring the Politics of Food". The festival will screen a wide range of films that emphasize the positive efforts being made to change our current food system and empower this generation to take action.
Selections include: "The Garden"", the Academy-nominated feature about the fight to save a beloved urban farm in South Central L.A; "Mad City Chickens", a documentary about chickens and the urbanites who love them; "All Jacked Up", a poignant portrait of four teens struggling with sugar addiction; "Food Inc.", an expose on the shocking truth about our food system, and many more!
Festival passes are $15, and admission to individual films is by donation (suggested donation $5). All proceeds go to local community gardens.
For more information, call 604-718-5895 or visit the film blog.
The Stone Soup Film Festival is presented as part of Sustenance: Feasting on Art and Culture, a city-wide food festival to be held from October 3rd to 18th at various locations.
October 17th and 18th - Britannia High School Auditorium
The local food movement is apparent everywhere you go these days. From neighbourhood gardens to thriving farmers’ markets and even backyard chicken coops, Vancouverites are embracing it with gusto.
The Sustenance Festival is pleased to feed that enthusiasm with the first annual "Stone Soup Film Festival: Exploring the Politics of Food". The festival will screen a wide range of films that emphasize the positive efforts being made to change our current food system and empower this generation to take action.
Selections include: "The Garden"", the Academy-nominated feature about the fight to save a beloved urban farm in South Central L.A; "Mad City Chickens", a documentary about chickens and the urbanites who love them; "All Jacked Up", a poignant portrait of four teens struggling with sugar addiction; "Food Inc.", an expose on the shocking truth about our food system, and many more!
Festival passes are $15, and admission to individual films is by donation (suggested donation $5). All proceeds go to local community gardens.
For more information, call 604-718-5895 or visit the film blog.
The Stone Soup Film Festival is presented as part of Sustenance: Feasting on Art and Culture, a city-wide food festival to be held from October 3rd to 18th at various locations.
Rejuvenate Your Life!
Feeling sluggish? Need a fresh start? Join Springs Eternal Natural Health Clinic for a 7-day live food cleanse! Dr. John Pidutti, ND, will guide you through a step-by-step detox program. By the end of the week you will feel amazingly energized and proud of what you can accomplish. You will be bursting with vitality and feel ready to tackle projects old and new!
The next cleanse begins Tuesday, October 13th, 2009, at 6:00pm. $120 per person.
Phone: 604-737-0012
Email: info@springseternal.com
The next cleanse begins Tuesday, October 13th, 2009, at 6:00pm. $120 per person.
Phone: 604-737-0012
Email: info@springseternal.com
Monday, October 5, 2009
Community Potluck Dinner
Community Potluck
"Feeding Ourselves: How do we fare on the Westside?"
Location: Kits Community House: 2305 W 7th (@ Vine)
"Feeding Ourselves: How do we fare on the Westside?"
Presentation with Spring Gillard, author and food systems expert, plus local farmers, fresh produce, resources, and yummy food.
Location: Kits Community House: 2305 W 7th (@ Vine)
Save Wild Salmon Rally
Join the growing movement to save BC's wild salmon at a rally on Saturday, October 3rd at 1 PM at the Vancouver Art Gallery (Georgia Street side between Howe and Hornby).
The Wild Salmon Circle is a citizen action group recently formed to build a large-scale public movement to save wild salmon from total collapse on our coast by removing salmon farms from ancient migratory routes and the BC coast.
The rally will feature music, information, and speakers including Alexandra Morton, Chief Bob Chamberlin, and representatives of the wilderness tourism, commercial, and sports fisheries. There will also be a kid's zone with games to play and a dance stage featuring Nils from Beats Without Borders.
Wild salmon are in crisis. Salmon farming affects wild salmon adversely because the crowded conditions of farmed salmon cages breed parasites. Unfortunately wild salmon often need to swim past these fish farms to get to open sea, and in doing so they pick up heavy infestations of sea lice. Because wild salmon are not fed chemicals and antibiotics to kill the parasites, as less healthy to the consumer farmed salmon are, these infections can kill the wild salmon.
Farmed salmon escaping into the wild is another problem. While you might root for the "escapee", farmed salmon are genetically different from the truly wild fish, and their effect on the wild stock is detrimental.
For more information, or to join The Wild Salmon Circle - citizens concerned with the state of wild salmon, visit their website.
The Wild Salmon Circle is a citizen action group recently formed to build a large-scale public movement to save wild salmon from total collapse on our coast by removing salmon farms from ancient migratory routes and the BC coast.
The rally will feature music, information, and speakers including Alexandra Morton, Chief Bob Chamberlin, and representatives of the wilderness tourism, commercial, and sports fisheries. There will also be a kid's zone with games to play and a dance stage featuring Nils from Beats Without Borders.
Wild salmon are in crisis. Salmon farming affects wild salmon adversely because the crowded conditions of farmed salmon cages breed parasites. Unfortunately wild salmon often need to swim past these fish farms to get to open sea, and in doing so they pick up heavy infestations of sea lice. Because wild salmon are not fed chemicals and antibiotics to kill the parasites, as less healthy to the consumer farmed salmon are, these infections can kill the wild salmon.
Farmed salmon escaping into the wild is another problem. While you might root for the "escapee", farmed salmon are genetically different from the truly wild fish, and their effect on the wild stock is detrimental.
For more information, or to join The Wild Salmon Circle - citizens concerned with the state of wild salmon, visit their website.
Meat your Maker!
The meat-eaters and "flexitarians" among you have been asking for it, and now it's here. Fresh, delicious organic meats from Mclean Organic Foods. Look for yummy European-style bacon, turkey grillers, and sandwich favourites including roast turkey and black forest ham.
In the mid-1990's, Garth Mclean (founder and president of Mclean Organic Foods, Inc.) left the conventional meat industry to explore a career in the natural food industry. During this transition, Garth realized that nitrite-free deli meat products were not available in Canada. He was determined to serve the public good by satisfying the public need for a natural deli meat product free of traditional processed meat additives.
Garth began developing their select line of nitrite-free deli meats, and launched the ‘Natural Farms’ deli meat line at Capers Community Markets' stores in Vancouver, BC. Since then they've become Mclean.
The word "clean" in the company name inspired the company's mission statement: "To produce Clean & Lean™ meat products that nourish the body while supporting natural, humane, and sustainable farming."
In the mid-1990's, Garth Mclean (founder and president of Mclean Organic Foods, Inc.) left the conventional meat industry to explore a career in the natural food industry. During this transition, Garth realized that nitrite-free deli meat products were not available in Canada. He was determined to serve the public good by satisfying the public need for a natural deli meat product free of traditional processed meat additives.
Garth began developing their select line of nitrite-free deli meats, and launched the ‘Natural Farms’ deli meat line at Capers Community Markets' stores in Vancouver, BC. Since then they've become Mclean.
The word "clean" in the company name inspired the company's mission statement: "To produce Clean & Lean™ meat products that nourish the body while supporting natural, humane, and sustainable farming."
Join the First Annual Indigenous Soveignty Week
Defenders of the Land, a national network of First Nations fighting for Indigenous rights, is organizing a cross-Canada week of educational events on Indigenous Rights and issues from October 25th to 31st, 2009.
This week of cultural and educational events is designed to build local relationships and contribute to creating a strong cross-Canada movement for Indigenous rights, self-determination, and justice.
Vancouver area events will include speaking events by First Nations activists and leaders, elders, intellectuals, and supporters. Cultural and arts activities are also planned.
As we enjoy our pumpkin pie it's comforting to think that the issues affecting native peoples don't affect "us". But we're all in the same Coast Salish boat, facing global corporatist, environmental, and economic challenges. "Sovereignty" doesn't sound so bad as we continue to discover what a world under corporate control might actually look like.
Interested in organizing or attending Indigenous Sovereignty Week educational events in your community? Contact defendersoftheland@gmail.com.
This week of cultural and educational events is designed to build local relationships and contribute to creating a strong cross-Canada movement for Indigenous rights, self-determination, and justice.
Vancouver area events will include speaking events by First Nations activists and leaders, elders, intellectuals, and supporters. Cultural and arts activities are also planned.
As we enjoy our pumpkin pie it's comforting to think that the issues affecting native peoples don't affect "us". But we're all in the same Coast Salish boat, facing global corporatist, environmental, and economic challenges. "Sovereignty" doesn't sound so bad as we continue to discover what a world under corporate control might actually look like.
Interested in organizing or attending Indigenous Sovereignty Week educational events in your community? Contact defendersoftheland@gmail.com.
What’s Up With the Two Thanksgivings?
Canadians and Americans both enjoy too much pie, turkey or tofu turkey and have large gatherings with relatives they might otherwise avoid on their Thanksgiving holidays. So… how are the two holidays different?
American Thanksgiving celebrates a time of peace between the "Pilgrims" who left England to settle in the "New World" and the indigenous Native Americans, who taught them how to survive in their new home. It can be argued that their magnanimity didn't turn out so well for the Native Americans in the long run, but that's another story.
American Thanksgiving is also a harvest holiday. It's celebrated at the end of November because the harvest season typically falls later in the US (of course, all this is pre-global-warming) than it does in Canada, since Canada is farther north.
Canadian Thanksgiving is first and foremost a harvest Cclebration, created to commemorate a successful harvest season. We celebrate this on the second Monday in October.
The history of Thanksgiving in Canada also goes back to enterprising English folk, notably English explorer Martin Frobisher. He'd been trying to find a northern passage to the Orient, and while he didn't find that, he did "discover" the rich ecosystem of North America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving his long journey. This is considered the first Canadian Thanksgiving.
Frobisher was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
Simultaneously French settlers were crossing the ocean. Arriving in Canada with explorer Samuel de Champlain, they also held huge feasts of thanks. In the tradition of the open-minded French, they formed "The Order of Good Cheer" and shared food and wine with their First Nations and Native American neighbours.
Some of the menu similarities arise from the fact that during the American Revolution, Americans who remained loyal to England moved to Canada. They brought with them the traditions of America's Thanksgiving harvest holiday, such as the cornucopia, turkey and pumpkin pie.
There is another similarity that we at Green Earth Organics wish to note. Both "Thanksgiving" holidays celebrate a time when foreigners from across the sea traveled to a land populated by thriving native peoples. And both holidays mark the start of a gradual period of marginalization and displacement of the indigenous peoples who called the "New World" their "Only World".
American Thanksgiving celebrates a time of peace between the "Pilgrims" who left England to settle in the "New World" and the indigenous Native Americans, who taught them how to survive in their new home. It can be argued that their magnanimity didn't turn out so well for the Native Americans in the long run, but that's another story.
American Thanksgiving is also a harvest holiday. It's celebrated at the end of November because the harvest season typically falls later in the US (of course, all this is pre-global-warming) than it does in Canada, since Canada is farther north.
Canadian Thanksgiving is first and foremost a harvest Cclebration, created to commemorate a successful harvest season. We celebrate this on the second Monday in October.
The history of Thanksgiving in Canada also goes back to enterprising English folk, notably English explorer Martin Frobisher. He'd been trying to find a northern passage to the Orient, and while he didn't find that, he did "discover" the rich ecosystem of North America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving his long journey. This is considered the first Canadian Thanksgiving.
Frobisher was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
Simultaneously French settlers were crossing the ocean. Arriving in Canada with explorer Samuel de Champlain, they also held huge feasts of thanks. In the tradition of the open-minded French, they formed "The Order of Good Cheer" and shared food and wine with their First Nations and Native American neighbours.
Some of the menu similarities arise from the fact that during the American Revolution, Americans who remained loyal to England moved to Canada. They brought with them the traditions of America's Thanksgiving harvest holiday, such as the cornucopia, turkey and pumpkin pie.
There is another similarity that we at Green Earth Organics wish to note. Both "Thanksgiving" holidays celebrate a time when foreigners from across the sea traveled to a land populated by thriving native peoples. And both holidays mark the start of a gradual period of marginalization and displacement of the indigenous peoples who called the "New World" their "Only World".
Sunday, October 4, 2009
About Coquille Cranberries
In the tradition of their ancestors, the Coquille Indian Tribe invites you to enjoy the freshness of their vine-ripened, dry-picked cranberries. Coquille Cranberries are produced from plants of the Stevens variety. The berries are large, deeply colours, and sweeter than other varieties. Coquille Cranberries are harvested in late September and October to capture peak flavour and preserve freshness and quality.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
Thursday, October 1, 2009
About Kiwi Berries
Unlike the typical kiwi fruit, which is larger and fuzzy, kiwi berries are only grape-sized (sometimes as big as a small plum) and smooth-skinned. They are also much sweeter. No messy peeling, no fuss, no fuzz... just ready to pop in your mouth and eat. They are great for snacks, adding to lunch boxes, or adding to your cooking.
Kiwi berries contain almost 20 nutrients and are high in antioxidants.
They have as much as five times the vitamin C of an orange.
Kiwi berries have twice the vitamin E of an avocado, but with only 60% of the calories.
They are also high in vitamin A, which is great for the skin, teeth and bones.
These amazing berries have the same amount of B6 as a serving of spinach. There are not many foods as rich in this important nutrient as kiwi berries.
Kiwi berries are rich in folic acid, are high in fibre, have a 'higher per ounce' potassium content than bananas, are an extraordinary source of chromium, and have almost no sodium.
And they are delicious!
Kiwi berries contain almost 20 nutrients and are high in antioxidants.
They have as much as five times the vitamin C of an orange.
Kiwi berries have twice the vitamin E of an avocado, but with only 60% of the calories.
They are also high in vitamin A, which is great for the skin, teeth and bones.
These amazing berries have the same amount of B6 as a serving of spinach. There are not many foods as rich in this important nutrient as kiwi berries.
Kiwi berries are rich in folic acid, are high in fibre, have a 'higher per ounce' potassium content than bananas, are an extraordinary source of chromium, and have almost no sodium.
And they are delicious!
Cranberry Sauce
INGREDIENTS
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
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.
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