If you've checked out our sale items or our bread pages in the last week, you'll have seen a pretty major change: the launch of 14 loaves of bread and types of buns from The Artisan Bake Shoppe. One member, seeing the page for the first time after I put up all the pictures, summed it up well: "That is some sexy-looking bread!"
At Green Earth Organics, we're very excited to be working with this North Vancouver bakery. They are delivering fresh bread to us every morning based on our orders for that day, so you get the freshest bread and we can order exactly what we need and not have any waste.
The owners of The Artisan Bake Shoppe are Ursula and Markus. Here's what they say about their breads:
Making 'Honest Bread'...
We are crafters of pure and natural breads. Our goal is to go back to the roots of baking by keeping the bread as pure as possible. No preservatives, no additives, no 'dough improvers', no artificial flavours and no colouring of the breads.
Our breads are more substantial than other breads but we are selling taste, not air. We are using locally grown, organic flours, because we don't believe in farming with a bunch of chemicals. Providing people with healthy and organic food is our contribution for a sustainable lifestyle and for a better world. It's what we owe to our children...
The Artisan Bake Shoppe has been a big hit with Green Earth Organics' staff already. Markus delivers our bread and he has been bringing us sample slices, so we're all choosing favourites. And there are so many to choose from, including wheat-free and yeast-free options. One driver, who avoids wheat and refined grains, prefers the Whole Spelt Bread. I love the French Baguette, which reminds me of Paris, and my husband is a huge fan of the Sourdough Rye Bread.
Markus, from Germany, served for a total of nine years to become to a master baker: a three-year apprenticeship, five years as a journeyman bakery, and another year to get his master baker certificate. He was the head baker for a year at Artisan before he bought the business with Ursula. Ursula has an impressive baking background as well, including being voted as "Germany's Best Baker" in 2000.
So there's no mystery as to why the bread is so good: talented bakers using time-honoured, traditional techniques and high-quality, local, organic ingredients. Not to mention, so much passion for good food!
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, March 29, 2009
Thursday, March 26, 2009
Tomato, Avocado, and Chevre Crostini
Servings: 35-40 crostini
INGREDIENTS
1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)
DIRECTIONS
Pre-heat oven to 350 degrees.
Slice bread into 1/4 " thick diagonal slices. In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.
These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)
In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper, and chopped basil.
To serve, spread each crostini with about 1 Tbsp of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
INGREDIENTS
1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)
DIRECTIONS
Pre-heat oven to 350 degrees.
Slice bread into 1/4 " thick diagonal slices. In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.
These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)
In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper, and chopped basil.
To serve, spread each crostini with about 1 Tbsp of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
Friday, March 20, 2009
Grapefruit and Avocado Salad
INGREDIENTS
1 medium red onion
2 ripe grapefruits
2 ripe hass avocados
extra virgin olive oil, to taste
DIRECTIONS
Dice the onion.
Remove the peel of the grapefruit, section it, and then take the skins off each section. If you are going to arrange this recipe beautifully on a plate, try not to break the sections. Otherwise, don't worry about it.
Slice the avocado into thin, long slices.
Put all the diced, sectioned, and sliced ingredients into a bowl and toss with a high quality olive oil or arrange them beautifully on a plate and drizzle each individual plate with olive oil.
When stored all together, the avocado won't brown because of the acidic grapefruit juices.
1 medium red onion
2 ripe grapefruits
2 ripe hass avocados
extra virgin olive oil, to taste
DIRECTIONS
Dice the onion.
Remove the peel of the grapefruit, section it, and then take the skins off each section. If you are going to arrange this recipe beautifully on a plate, try not to break the sections. Otherwise, don't worry about it.
Slice the avocado into thin, long slices.
Put all the diced, sectioned, and sliced ingredients into a bowl and toss with a high quality olive oil or arrange them beautifully on a plate and drizzle each individual plate with olive oil.
When stored all together, the avocado won't brown because of the acidic grapefruit juices.
Thursday, March 19, 2009
Kale with Red Onions and Feta
INGREDIENTS
1 lb kale, washed & stems discarded
1 tsp extra virgin olive oil
1 cup red onion, sliced
3 garlic cloves, minced
Sea salt & black pepper
1/3 cup vegetable broth
1/4 cup feta cheese, crumbled
DIRECTIONS
Bring a large pot of water to a boil. Put in the kale and cook 2 minutes (it should be bright green); drain immediately and rinse well under cold water. Coarsely chop the kale.
Heat the oil, add the garlic, onions, and about 1 Tbsp of water. Cook for about 4 minutes, until the onions are clear and the garlic is golden.
Add the kale, salt, pepper, half of the feta cheese, and the broth. Stir and heat through.
Crumble the remaining feta cheese over the veggies just before serving.
1 lb kale, washed & stems discarded
1 tsp extra virgin olive oil
1 cup red onion, sliced
3 garlic cloves, minced
Sea salt & black pepper
1/3 cup vegetable broth
1/4 cup feta cheese, crumbled
DIRECTIONS
Bring a large pot of water to a boil. Put in the kale and cook 2 minutes (it should be bright green); drain immediately and rinse well under cold water. Coarsely chop the kale.
Heat the oil, add the garlic, onions, and about 1 Tbsp of water. Cook for about 4 minutes, until the onions are clear and the garlic is golden.
Add the kale, salt, pepper, half of the feta cheese, and the broth. Stir and heat through.
Crumble the remaining feta cheese over the veggies just before serving.
Friday, March 13, 2009
Red Dandelion Greens Fettuccini
Some people find dandelion greens too strong simply added to a salad, but here is a basic pasta recipe that uses them to the best effect. It also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens.
INGREDIENTS
2 cups dandelion greens
2 eggs
1 1/2 cups flour
1/2 tsp sea salt
DIRECTIONS
Put dandelion greens and eggs into a blender and blend until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/8"-1/4″ thickness or thinner.
Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes.
It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens.
INGREDIENTS
2 cups dandelion greens
2 eggs
1 1/2 cups flour
1/2 tsp sea salt
DIRECTIONS
Put dandelion greens and eggs into a blender and blend until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/8"-1/4″ thickness or thinner.
Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes.
Thursday, March 12, 2009
Wilted Dandelion Salad with Feta
INGREDIENTS
3-4 quarts dandelion greens
1 Tbsp extra virgin olive oil
1 tsp dry mustard
2 Tbsp sugar
6 Tbsp apple cider vinegar
3/4 tsp sea salt
1/4 tsp black pepper
Feta cheese to taste
DIRECTIONS
Wash the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Heat the olive oil over medium heat. Mix together the mustard, sugar, vinegar, salt, and pepper, then add to the hot pan. When it begins to bubble, add the dry greens. Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble feta all over the top.
3-4 quarts dandelion greens
1 Tbsp extra virgin olive oil
1 tsp dry mustard
2 Tbsp sugar
6 Tbsp apple cider vinegar
3/4 tsp sea salt
1/4 tsp black pepper
Feta cheese to taste
DIRECTIONS
Wash the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Heat the olive oil over medium heat. Mix together the mustard, sugar, vinegar, salt, and pepper, then add to the hot pan. When it begins to bubble, add the dry greens. Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble feta all over the top.
Wednesday, March 11, 2009
About Level Ground Coffee
How Direct Trade coffee is helping people and communities:
Cafe La Paz, Bolivia
Cafe La Paz is purchased by Agricabv in Los Yungas. The price paid by Level Ground Trading has exceeded the FLO Fair Trade price by 26% and of that 67% has been paid directly to farmers, an additional 6% has been invested in the coffee farming community through wage support of a social worker, educational scholarships, computer equipment purchases and medical/dental traveling brigades.
Cafe Pangoa, Peru
CAC Pangoa is a 700+ member, FLO Cooperative in San Martin de Pangoa, Peru. CAC Pangoa is a progressive organization and is strong in leadership, gender equality and innovation. They have worked together to diversify crops and product offerings. They have utilized fair trade premiums for credit programs, crop diversification, women’s organization promotion, insurance, infrastructure improvements and technical assistance.
74% of the price we pay to CAC Pangoa goes directly to Farmers as a cash payment, an additional 13% is invested in the community under the direction of the Coop.
Cafe Mbeya, Tanzania
For the 3,812 farming families who comprise the HOPE Project, sales of the coffee they grow typically yields 50% or more of the annual family income. That means that the Level Ground Trading purchases of coffee from this region will translate to 50% or more of the household income for approximately 1300 farming families this year.
Additionally:
1. The prices being paid are higher than those paid by coffees grown in the same area and help support the ongoing organic farming practices of the HOPE Project farmers.
2. The prices being paid enable the CPUs to hire 60 full-time workers at peak harvest time to process Cafe Mbeya from fresh harvested cherries to sun-dried parchment.
3. Also, our purchases of the green coffee fund the total health insurance costs for 300 ‘mamas’ and their families, an estimated total of 1500 beneficiaries. They receive their treatment at no additional cost when they visit the Mbozi Missionary Hospital.
Cafe Awasa, Ethiopia
The co-op has 3094 member farmers representing a total population of 27,307 people.
We’ve worked hard to see the farmers receive both more money and a greater percentage of the money we pay for Ethiopian coffee. Many families are poor and until the past 3 years when Level Ground Trading started to purchase their coffee - the coffee prices they were receiving through other buyers were very low. For example, prices in 2001 and 2002 were only 25% of what they are receiving now through our Direct Fair Trade partnership. Farmers in the Fero Co-op do not generally have any other sources of cash besides the coffee they grow.
In 2008/2009 Level Ground Trading’s purchases will represent the cash income for 587 farming families. The negotiations we are undertaking on behalf of the farmers should have them paid higher than they were last year. As we heard time and again from the farmers - when they receive good payment for their coffee they have the means to eat better, access better education for their children and afford health care treatment.
Learn more on Level Ground’s website: http://www.levelground.com/
Level Ground Direct Fair Trade Organic Coffee is now available from Green Earth Organics! Check out the Coffee & Tea category (2nd and 3rd page) on the website or call us in the office at 604-708-2345 for more information.
Cafe La Paz, Bolivia
Cafe La Paz is purchased by Agricabv in Los Yungas. The price paid by Level Ground Trading has exceeded the FLO Fair Trade price by 26% and of that 67% has been paid directly to farmers, an additional 6% has been invested in the coffee farming community through wage support of a social worker, educational scholarships, computer equipment purchases and medical/dental traveling brigades.
Cafe Pangoa, Peru
CAC Pangoa is a 700+ member, FLO Cooperative in San Martin de Pangoa, Peru. CAC Pangoa is a progressive organization and is strong in leadership, gender equality and innovation. They have worked together to diversify crops and product offerings. They have utilized fair trade premiums for credit programs, crop diversification, women’s organization promotion, insurance, infrastructure improvements and technical assistance.
74% of the price we pay to CAC Pangoa goes directly to Farmers as a cash payment, an additional 13% is invested in the community under the direction of the Coop.
Cafe Mbeya, Tanzania
For the 3,812 farming families who comprise the HOPE Project, sales of the coffee they grow typically yields 50% or more of the annual family income. That means that the Level Ground Trading purchases of coffee from this region will translate to 50% or more of the household income for approximately 1300 farming families this year.
Additionally:
1. The prices being paid are higher than those paid by coffees grown in the same area and help support the ongoing organic farming practices of the HOPE Project farmers.
2. The prices being paid enable the CPUs to hire 60 full-time workers at peak harvest time to process Cafe Mbeya from fresh harvested cherries to sun-dried parchment.
3. Also, our purchases of the green coffee fund the total health insurance costs for 300 ‘mamas’ and their families, an estimated total of 1500 beneficiaries. They receive their treatment at no additional cost when they visit the Mbozi Missionary Hospital.
Cafe Awasa, Ethiopia
The co-op has 3094 member farmers representing a total population of 27,307 people.
We’ve worked hard to see the farmers receive both more money and a greater percentage of the money we pay for Ethiopian coffee. Many families are poor and until the past 3 years when Level Ground Trading started to purchase their coffee - the coffee prices they were receiving through other buyers were very low. For example, prices in 2001 and 2002 were only 25% of what they are receiving now through our Direct Fair Trade partnership. Farmers in the Fero Co-op do not generally have any other sources of cash besides the coffee they grow.
In 2008/2009 Level Ground Trading’s purchases will represent the cash income for 587 farming families. The negotiations we are undertaking on behalf of the farmers should have them paid higher than they were last year. As we heard time and again from the farmers - when they receive good payment for their coffee they have the means to eat better, access better education for their children and afford health care treatment.
Learn more on Level Ground’s website: http://www.levelground.com/
Level Ground Direct Fair Trade Organic Coffee is now available from Green Earth Organics! Check out the Coffee & Tea category (2nd and 3rd page) on the website or call us in the office at 604-708-2345 for more information.
Thursday, March 5, 2009
About Goat's Milk
Delicious with a slightly sweet and sometimes salty undertone, goat's milk is the milk of choice in most of the world. Although not popular in the United States, it can be found in markets and health foods stores throughout the year.
Unlike cow's milk, there is no need to homogenize goat's milk. While the fat globules in cow's milk tend to separate to the surface, the globules in goat's milk are much smaller and will remain suspended in solution. When individuals have sensitivity to cow's milk, goat's milk can sometimes be used as an alternative.
Health Benefits
Goat's milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium. Perhaps the greatest benefit of goat's milk, however, is that some people who cannot tolerate cow's milk are able to drink goat's milk without any problems. It is not clear from scientific research studies exactly why some people can better tolerate goat's milk. Some initial studies suggested that specific proteins known to cause allergic reactions may have been present in cow's milk in significant quantities yet largely absent in goat's milk.
History
Goats have played a role in food culture since time immemorial with ancient cave paintings showing the hunting of goats. They are also one of the oldest domesticated animals since the herding of goats is thought to have evolved about 10,000 years ago in the mountains of Iran.
Goat's milk and the cheese made from it were revered in ancient Egypt with some pharaohs supposedly having these foods placed among the other treasures in their burial chambers. Goat milk was also widely consumed by the ancient Greeks and Romans. Goat milk has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk.
Serving Ideas
Next time you want a glass of milk, try goat's milk instead.
Goat's milk yogurt makes a wonderful base for savoury dips. Simply mix in your favourite herbs and spices and serve with crudité.
Crumble some goat's cheese on a salad of romaine lettuce, pears and pumpkin seeds.
Crumbled goat cheese is a wonderful rich topping for split pea soup.
Add extra taste and protein to a vegetable sandwich by including some goat's cheese.
Soft, spreadable goat cheese is an exceptional accompaniment to crusty whole grain bread or crackers and fruit.
Top sliced tomatoes with crumpled goat cheese and fresh basil. Drizzle with balsamic vinegar and extra virgin olive oil.
Green Earth Organics has recently started carrying Avalon Dairy Goat's Milk. We hope to start carrying goat's milk cheeses very soon. If you are interested in special ordering goat's milk yogurt, please call Melissa in the office at 604-708-2345 or email her at info@greenearthorganics.com.
Unlike cow's milk, there is no need to homogenize goat's milk. While the fat globules in cow's milk tend to separate to the surface, the globules in goat's milk are much smaller and will remain suspended in solution. When individuals have sensitivity to cow's milk, goat's milk can sometimes be used as an alternative.
Health Benefits
Goat's milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium. Perhaps the greatest benefit of goat's milk, however, is that some people who cannot tolerate cow's milk are able to drink goat's milk without any problems. It is not clear from scientific research studies exactly why some people can better tolerate goat's milk. Some initial studies suggested that specific proteins known to cause allergic reactions may have been present in cow's milk in significant quantities yet largely absent in goat's milk.
History
Goats have played a role in food culture since time immemorial with ancient cave paintings showing the hunting of goats. They are also one of the oldest domesticated animals since the herding of goats is thought to have evolved about 10,000 years ago in the mountains of Iran.
Goat's milk and the cheese made from it were revered in ancient Egypt with some pharaohs supposedly having these foods placed among the other treasures in their burial chambers. Goat milk was also widely consumed by the ancient Greeks and Romans. Goat milk has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk.
Serving Ideas
Next time you want a glass of milk, try goat's milk instead.
Goat's milk yogurt makes a wonderful base for savoury dips. Simply mix in your favourite herbs and spices and serve with crudité.
Crumble some goat's cheese on a salad of romaine lettuce, pears and pumpkin seeds.
Crumbled goat cheese is a wonderful rich topping for split pea soup.
Add extra taste and protein to a vegetable sandwich by including some goat's cheese.
Soft, spreadable goat cheese is an exceptional accompaniment to crusty whole grain bread or crackers and fruit.
Top sliced tomatoes with crumpled goat cheese and fresh basil. Drizzle with balsamic vinegar and extra virgin olive oil.
Green Earth Organics has recently started carrying Avalon Dairy Goat's Milk. We hope to start carrying goat's milk cheeses very soon. If you are interested in special ordering goat's milk yogurt, please call Melissa in the office at 604-708-2345 or email her at info@greenearthorganics.com.
Broccoli Soup with Spicy Cheese Triangles
Servings: 4
SOUP INGREDIENTS
1 Tbsp butter
2 onions, chopped
2 potatoes (12 oz/375 g), peeled and coarsely chopped
2 cups (500 mL) vegetable stock
1 tsp (5 mL) each sea salt and black pepper
3 cups (750 mL) chopped broccoli pieces
1 1/2 cups (375 mL) skim milk
2 Tbsp (25 mL) chopped fresh chives or green onions
DIRECTIONS
In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.
In food processor or blender, puree soup until smooth. Return to pan; stir in milk and heat through. Serve sprinkled with chives and with Spicy Cheese Triangles on the side.
SPICY CHEESE TRIANGLES
Servings: 4
INGREDIENTS
4 slices of whole grain bread
1 Tbsp (15 mL) mayonnaise
1/2 cup (125 mL) cheddar cheese
1/2 tsp (2 mL) cajun seasoning
DIRECTIONS
If desired, trim crusts from bread. With rolling pin, flatten bread slightly. Spread slices with light mayonnaise. Sprinkle with cheddar cheese and cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375°F (190°C) oven for 10 minutes or until bubbly, crisp and golden brown.
SOUP INGREDIENTS
1 Tbsp butter
2 onions, chopped
2 potatoes (12 oz/375 g), peeled and coarsely chopped
2 cups (500 mL) vegetable stock
1 tsp (5 mL) each sea salt and black pepper
3 cups (750 mL) chopped broccoli pieces
1 1/2 cups (375 mL) skim milk
2 Tbsp (25 mL) chopped fresh chives or green onions
DIRECTIONS
In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.
In food processor or blender, puree soup until smooth. Return to pan; stir in milk and heat through. Serve sprinkled with chives and with Spicy Cheese Triangles on the side.
SPICY CHEESE TRIANGLES
Servings: 4
INGREDIENTS
4 slices of whole grain bread
1 Tbsp (15 mL) mayonnaise
1/2 cup (125 mL) cheddar cheese
1/2 tsp (2 mL) cajun seasoning
DIRECTIONS
If desired, trim crusts from bread. With rolling pin, flatten bread slightly. Spread slices with light mayonnaise. Sprinkle with cheddar cheese and cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375°F (190°C) oven for 10 minutes or until bubbly, crisp and golden brown.
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