Green Earth Organics is very pleased to start carrying the wonderful natural shampoo and conditioner made by Lloyd's Saltspring Island Organics. We have brought in two of their scents: the very soothing Lavender and the refreshing and effervescent Citrus Squeeze (which is my favourite; I think it smells like lemon-lime pop). There are two sizes available: 180 mL to let you try it, and the 500 mL for when you choose a favourite scent.
You can learn more about this company and their products on their website: Lloyd's Saltspring Island Organics, but here's what they have to say about their ingredients:
"We use only all-natural and certified organic ingredients – and every one is grown without the use of pesticides or chemicals. Even our preservatives are plant-based. We do not use any fillers, dyes, harmful chemicals or synthetic ingredients.
"We are committed to selecting and using only the best and safest processes and only the purest and highest quality ingredients that are both gentle and effective at the same time."
The new shampoos and conditioners will be on sale until the end of February, so you can find them on our "sale items" page or with the "Cleaning Products". I hope you enjoy this new offering. Please let me know if you have suggestions for other products we should carry!
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, January 29, 2009
Creamy Celery Bisque
INGREDIENTS
1 Tbsp butter
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1/2 tsp dried thyme
5 Tbsp white rice
4 cups vegetable broth
1/8 tsp sea salt
1/8 tsp black pepper
1/2 cup cream
DIRECTIONS
Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or until vegetables are tender. Add thyme and rice; cook 1 minute more.
Add broth to saucepan; reduce heat to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper. Purée mixture in blender with cream; serve immediately.
Make-ahead tip: Recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medium saucepan over medium heat for 5 minutes.
Serving tips: Serve with a garnish of croutons, additional diced celery, or a sprinkling of minced herbs.
1 Tbsp butter
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1/2 tsp dried thyme
5 Tbsp white rice
4 cups vegetable broth
1/8 tsp sea salt
1/8 tsp black pepper
1/2 cup cream
DIRECTIONS
Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or until vegetables are tender. Add thyme and rice; cook 1 minute more.
Add broth to saucepan; reduce heat to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper. Purée mixture in blender with cream; serve immediately.
Make-ahead tip: Recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medium saucepan over medium heat for 5 minutes.
Serving tips: Serve with a garnish of croutons, additional diced celery, or a sprinkling of minced herbs.
Used Battery Drive
Household batteries are responsible for between 50% and 70% of all heavy metals found in landfills. Though we can cut that down by using rechargeable batteries, even they will eventually die, and then they end up in the landfill too.
There are recycling programs available for both rechargeable and non-rechargeable batteries. During the month of February, put your used household batteries in your empty bin for pick-up and we will get them to a recycling program for you.
There are recycling programs available for both rechargeable and non-rechargeable batteries. During the month of February, put your used household batteries in your empty bin for pick-up and we will get them to a recycling program for you.
Thank you! (Warm clothing drive follow-up.)
Thank you to all the members who donated warm clothing and blankets for our charity drive in January! Thanks to your generosity, we donated 21 large bags and boxes to an East Vancouver charity that will distribute them to the homeless and needy.
Thursday, January 22, 2009
Lemon Kale with Chickpeas
INGREDIENTS
3 Tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1/4 tsp each sea salt and black pepper
10 cups packed chopped kale
1 tsp grated lemon rind
1 cup canned chickpeas, drained and rinsed
1 Tbsp lemon juice
DIRECTIONS
In large shallow Dutch oven, heat 2 Tbsp of the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.
Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in 3/4 cup water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.
Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with remaining oil.
3 Tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1/4 tsp each sea salt and black pepper
10 cups packed chopped kale
1 tsp grated lemon rind
1 cup canned chickpeas, drained and rinsed
1 Tbsp lemon juice
DIRECTIONS
In large shallow Dutch oven, heat 2 Tbsp of the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.
Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in 3/4 cup water; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.
Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with remaining oil.
Cabbage Wedges
INGREDIENTS
1 head cabbage
1 Tbsp butter
2 1/2 Tbsp flour
1 Tbsp mustard
3/4 tsp sea salt
1/4 tsp paprika
1 egg yolk
3/4 cup milk
1 Tbsp lemon juice
DIRECTIONS
Cut cabbage into 6 wedges. Cook until tender in boiling salted water.
In top of double boiler over hot water, combine butter, flour, mustard, salt and paprika. Remove from heat. Blend in egg yolk and milk. Return to heat and cook until thickened, stirring constantly. Add lemon juice and pour over hot cooked cabbage wedges.
Serves 6.
1 head cabbage
1 Tbsp butter
2 1/2 Tbsp flour
1 Tbsp mustard
3/4 tsp sea salt
1/4 tsp paprika
1 egg yolk
3/4 cup milk
1 Tbsp lemon juice
DIRECTIONS
Cut cabbage into 6 wedges. Cook until tender in boiling salted water.
In top of double boiler over hot water, combine butter, flour, mustard, salt and paprika. Remove from heat. Blend in egg yolk and milk. Return to heat and cook until thickened, stirring constantly. Add lemon juice and pour over hot cooked cabbage wedges.
Serves 6.
Is Slow Food slowly changing?
The accomplishments and contradictions of Slow Food were on display in November 2008 at Terra Madre, a biennial gathering that brings hundreds of small farmers and food artisans from around the globe to Turin, Italy, to exchange advice, share experiences, and display products they've lovingly grown or made. The convention is the main event on the Slow Food calendar. (The organization was founded in 1989 to counteract the pernicious effects of fast food.)
While it is certainly a glorious celebration of sustainable agriculture and eating, Terra Madre also embodies many of the tensions inherent in Slow Food itself. As the looming global recession gave added punch to customary complaints of elitism, attendees alternated between promoting a progressive political agenda and gorging on fine-cured meats and pastries.
Newly elected Slow Food USA president Josh Viertel told a meeting of the U.S. delegation - which, with 800 members, was the largest to attend Terra Madre - that the organization had to do a better job of addressing issues of social justice.
Full story: Christian Science Monitor
While it is certainly a glorious celebration of sustainable agriculture and eating, Terra Madre also embodies many of the tensions inherent in Slow Food itself. As the looming global recession gave added punch to customary complaints of elitism, attendees alternated between promoting a progressive political agenda and gorging on fine-cured meats and pastries.
Newly elected Slow Food USA president Josh Viertel told a meeting of the U.S. delegation - which, with 800 members, was the largest to attend Terra Madre - that the organization had to do a better job of addressing issues of social justice.
Full story: Christian Science Monitor
Thursday, January 15, 2009
Fresh Hawaiian Ginger Banana Bread
INGREDIENTS
1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*
DIRECTIONS
Preheat oven to 350 degrees.
1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*
DIRECTIONS
Preheat oven to 350 degrees.
Combine grated ginger with lemon juice, lemon peel, banana, milk, and coconut.
Sift flour with baking powder, baking soda, and salt.
Cream the shortening and sugar until blended. Add eggs and beat until fluffy.
Add dry ingredients alternately with the ginger/banana mixture, beating to a smooth thick batter.
Turn into greased loaf pans ( two 7 1/2 by 3 1/2 by 2 1/2 inches). Let stand and settle into pan evenly. Sprinkle top with crystallized ginger.
Bake on first rack below centre oven at 350 degrees for 45 to 50 minutes or until loaf tests done. Remove from oven and let stand for 5 minutes. Turn out onto rack and let cool.
Serve with freshly made ginger butter.
*To make ginger butter: Beat 1/2 cup softened butter with 1 tsp finely grated fresh ginger.
Chard & Blue Cheese Parcels
INGREDIENTS
Handful pine nuts
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
200 g chard (or kale or spinach)
1/2 tsp nutmeg, freshly grated
Sea salt & black pepper to taste
250g shortcrust pastry
100g blue cheese, e.g. Roquefort or Stilton
DIRECTIONS
Pre-heat the oven to 350 F (180 C).
Heat a large frying pan with no oil and toast the pine nuts for 2 minutes, stirring often, until lightly browned. Remove from the heat and set on one side.
Heat the oil in a large frying pan and gently saute the onion with the garlic for about 10 minutes, until it is soft.
Wash the chard well and dry thoroughly. Shred it finely. Add the chard to the pan and saute with the lid on for 5 minutes, until the chard is wilted. Then remove the lid and continue to cook until most of the moisture has evaporated.
Roughly chop the pine nuts and mix in with the chard. Add the nutmeg, salt and pepper and stir well.
Roll out the pastry to about a centimer thick. Use a saucer and a knife to cut 4 circles, to make the parcels. Put 2-3 tablespoons of filling into the middle of each circle. Crumble the blue on top of the filling. Brush the edges of each circle with a little milk or beaten egg, then seal together to make a pasty shape. Brush the top of the parcels with milk or egg.
Put on a greased baking tray and bake for about 40 minutes, until the pastry is golden and crispy.
Handful pine nuts
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
200 g chard (or kale or spinach)
1/2 tsp nutmeg, freshly grated
Sea salt & black pepper to taste
250g shortcrust pastry
100g blue cheese, e.g. Roquefort or Stilton
DIRECTIONS
Pre-heat the oven to 350 F (180 C).
Heat a large frying pan with no oil and toast the pine nuts for 2 minutes, stirring often, until lightly browned. Remove from the heat and set on one side.
Heat the oil in a large frying pan and gently saute the onion with the garlic for about 10 minutes, until it is soft.
Wash the chard well and dry thoroughly. Shred it finely. Add the chard to the pan and saute with the lid on for 5 minutes, until the chard is wilted. Then remove the lid and continue to cook until most of the moisture has evaporated.
Roughly chop the pine nuts and mix in with the chard. Add the nutmeg, salt and pepper and stir well.
Roll out the pastry to about a centimer thick. Use a saucer and a knife to cut 4 circles, to make the parcels. Put 2-3 tablespoons of filling into the middle of each circle. Crumble the blue on top of the filling. Brush the edges of each circle with a little milk or beaten egg, then seal together to make a pasty shape. Brush the top of the parcels with milk or egg.
Put on a greased baking tray and bake for about 40 minutes, until the pastry is golden and crispy.
Wednesday, January 14, 2009
Winter Garden Check-Up
Living Canvas believes in feeding the soil rather than feeding the plants. Every year before new growth erupts we replenish your flower beds and lawn with soil amender (composted materials). This process provides all the nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish, equalize the soil PH. Liming and fertilizing is no longer required. The organic matter in the soil also enhances moisture retention.
Winters in Vancouver are usually a perfect opportunity to observe and make notes of how your naked garden has sustained itself during the seasons. Notice the amount of soil present; are any roots showing? Are there any plants, shrubs or trees that are struggling, are searching for light, or are simply not happy in their location? Are there any signs of disease?
Doing some research to find out what plants you have and under which growing condition they grow best will allow you plan your next gardening season.
Do you like the current look your garden offers? Start thinking about changes such as extending existing beds and creating new ones.
Winter pruning will promote tree and shrub health. It is a very good time to guide and establish their shape. Proper pruning promotes good air flow, which will reduce disease causing organism infiltration in the spring. You may also see that an area of grass is dying due to the shade provided by the trees and may a good reason to enlarge an existing flower bed and to thin the tree canopy.
I recommend amending your soil every year. Is there enough soil? The soil is what feeds the plant material and 4”-5” (7cm-10cm) is a good amount of soil to provide your plants for a healthy growing season.
Living Canvas is dedicated to having gardens look their very best. In addition to providing helpful, knowledgeable advice and highly reliable service, we offer pesticide-free landscaping and silent maintenance. We use human-powered gardening tools (no gasoline-powered leaf blowers, lawn mowers, or trimmers).
We also sup
port earth friendly, biological pest control methods for the benefit of your health as well as the health of your entire yard ecosystem.
Call us so we can schedule an appointment to get your yard looking its healthiest for the 2009 growing season.
Kindest regards, Roberto Gaudet
mylivingcanvas.com
604-809-9115
Winters in Vancouver are usually a perfect opportunity to observe and make notes of how your naked garden has sustained itself during the seasons. Notice the amount of soil present; are any roots showing? Are there any plants, shrubs or trees that are struggling, are searching for light, or are simply not happy in their location? Are there any signs of disease?
Doing some research to find out what plants you have and under which growing condition they grow best will allow you plan your next gardening season.
Do you like the current look your garden offers? Start thinking about changes such as extending existing beds and creating new ones.
Winter pruning will promote tree and shrub health. It is a very good time to guide and establish their shape. Proper pruning promotes good air flow, which will reduce disease causing organism infiltration in the spring. You may also see that an area of grass is dying due to the shade provided by the trees and may a good reason to enlarge an existing flower bed and to thin the tree canopy.
I recommend amending your soil every year. Is there enough soil? The soil is what feeds the plant material and 4”-5” (7cm-10cm) is a good amount of soil to provide your plants for a healthy growing season.
Living Canvas is dedicated to having gardens look their very best. In addition to providing helpful, knowledgeable advice and highly reliable service, we offer pesticide-free landscaping and silent maintenance. We use human-powered gardening tools (no gasoline-powered leaf blowers, lawn mowers, or trimmers).
We also sup
port earth friendly, biological pest control methods for the benefit of your health as well as the health of your entire yard ecosystem. Call us so we can schedule an appointment to get your yard looking its healthiest for the 2009 growing season.
Kindest regards, Roberto Gaudet
mylivingcanvas.com
604-809-9115
Thursday, January 8, 2009
Apple Chutney
Probably one of the most popular varieties of homemade chutney. Apple chutney has a sweet, tangy flavour which is perfect with cheeses such as cheddar, chesire or white stilton.
INGREDIENTS
3 lbs apples, peeled, cored and chopped
1 1/2 cups white wine vinegar
2 tsp ground coriander
2 tsp ground ginger
2 tsp cinnamon
2 tsp dry mustard
2 tsp peppercorns, tied in cheesecloth
1/2 cups raisins
2 cups brown sugar
DIRECTIONS
Prepare five or six 8 oz canning jars by sterilizing them. Set aside.
Prepare the apples and place them in a large saucepan.
Combine the vinegar and spices to microwave on high for 2 1/2 minutes or bring to a boil and cool for one minute in a small saucepan.
Add the vinegar mixture, raisins, and brown sugar to the prepared apples. Bring to a boil. Lower the heat and simmer, stirring occasionally for 40 minutes until the fruit is tender and the chutney is thick.
Remove the peppercorns, pour into sterilized jars and seal. Makes five to six 8 oz jars.
INGREDIENTS
3 lbs apples, peeled, cored and chopped
1 1/2 cups white wine vinegar
2 tsp ground coriander
2 tsp ground ginger
2 tsp cinnamon
2 tsp dry mustard
2 tsp peppercorns, tied in cheesecloth
1/2 cups raisins
2 cups brown sugar
DIRECTIONS
Prepare five or six 8 oz canning jars by sterilizing them. Set aside.
Prepare the apples and place them in a large saucepan.
Combine the vinegar and spices to microwave on high for 2 1/2 minutes or bring to a boil and cool for one minute in a small saucepan.
Add the vinegar mixture, raisins, and brown sugar to the prepared apples. Bring to a boil. Lower the heat and simmer, stirring occasionally for 40 minutes until the fruit is tender and the chutney is thick.
Remove the peppercorns, pour into sterilized jars and seal. Makes five to six 8 oz jars.
Refer a friend and get a discount!
We participate in many special events to promote our service and share some organic fruit with the public. We often get to meet our members this way too, as they stop by our table to say "Hi! I get your service! I tell everyone about you guys!"
We genuinely appreciate it when people refer us to loved ones, so we thought it is only fair to reward your efforts. It’s almost as though you are ambassadors for the company, which is how we got the idea (and name) for the program. The Ambassador Program is a referral promotion that rewards existing members for doing what they are already doing: telling friends and family about our service.
Our Ambassador Program will be available until January 31st. During that time, for every new member who signs up and gives your name as how they heard about us, you get a bin for half price. So if two of your friends sign up, you will get a free bin!
Who knows, maybe the next time we’re at an event, you’ll see us, come over and say "Hi! I get your service! I told my neighbours about you guys and I got a free bin!"
The mandatory "small print": Cannot be combined with any other offers or discounts. To take advantage of this offer, the new member must sign-up between January 8th and January 31st, 2009, and receive their first delivery before February 7th, 2009. When signing up for Green Earth deliveries, the new member must name the active member who referred them to Green Earth Organics, then the referring member will receive 50% off their next bin, to a maximum value of $23. Discount applies to bin value only; standing orders and additional items are exempt. No cash value.
We genuinely appreciate it when people refer us to loved ones, so we thought it is only fair to reward your efforts. It’s almost as though you are ambassadors for the company, which is how we got the idea (and name) for the program. The Ambassador Program is a referral promotion that rewards existing members for doing what they are already doing: telling friends and family about our service.
Our Ambassador Program will be available until January 31st. During that time, for every new member who signs up and gives your name as how they heard about us, you get a bin for half price. So if two of your friends sign up, you will get a free bin!
Who knows, maybe the next time we’re at an event, you’ll see us, come over and say "Hi! I get your service! I told my neighbours about you guys and I got a free bin!"
The mandatory "small print": Cannot be combined with any other offers or discounts. To take advantage of this offer, the new member must sign-up between January 8th and January 31st, 2009, and receive their first delivery before February 7th, 2009. When signing up for Green Earth deliveries, the new member must name the active member who referred them to Green Earth Organics, then the referring member will receive 50% off their next bin, to a maximum value of $23. Discount applies to bin value only; standing orders and additional items are exempt. No cash value.
Sunday, January 4, 2009
Beets with Maple Syrup
INGREDIENTS
8 beets, washed
1/2 cup maple syrup
4 Tbsp butter
DIRECTIONS
Preheat the oven at 350 degrees. Bake the beets for about 45 to 50 minutes, until tender when pierced with a knife.
Remove beets from oven and peel and slice them.
Put beets, butter, maple syrup in a baking dish. Add other seasonings if desired. Mix well. Bake for about 15 minutes and serve hot.
8 beets, washed
1/2 cup maple syrup
4 Tbsp butter
DIRECTIONS
Preheat the oven at 350 degrees. Bake the beets for about 45 to 50 minutes, until tender when pierced with a knife.
Remove beets from oven and peel and slice them.
Put beets, butter, maple syrup in a baking dish. Add other seasonings if desired. Mix well. Bake for about 15 minutes and serve hot.
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