INGREDIENTS
Pudding
4 cups soft bread cubes
1/4 cup raisins or dried cranberries
2 cups peeled and sliced apples
1 cup demerara sugar
1 3/4 cups milk
1/4 cup butter
1 tsp cinnamon
1/2 tsp vanilla extract
2 eggs, beaten
Vanilla Sauce
1/4 cup sugar
1/4 cup demerara sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 7 x 11 inch baking dish.
To make the pudding:
In a large bowl, combine bread cubes, raisins or cranberries, and apples. Set aside.
In a small saucepan over medium heat, combine 1 cup demerara sugar, 1 3/4 cups milk, and 1/4 cup butter. Cook, stirring constantly, until butter is melted. Pour over bread mixture in bowl and stir.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared baking dish, and pour egg mixture over bread.
Bake for 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, make the sauce:
Mix together sugar, demerara sugar, 1/2 cup milk, and 1/2 cup butter in a saucepan. Bring to a boil, remove from heat, and then stir in 1 teaspoon vanilla. Serve over bread pudding.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, December 30, 2010
Wednesday, December 29, 2010
Avalon Organics Hair Care
Green Earth Organics is pleased to start carrying shampoo and conditioner by Avalon Organics (no relation to Avalon Dairy, our favourite milk supplier).
About hair care, Avalon says: "For healthy, lustrous hair you need gentle shampoos and moisturizing conditioners that will cleanse without stripping and hydrate without adding excess weight. Formulated with organic botanicals and essential oils, our shampoos and conditioners will give you healthy, vibrant hair without harsh preservatives and hair-stripping cleansers. Gentle, safe, and effective."
Their Avalon Organics Lavender Shampoo and Conditioner tied for first place in the "Best Organic Hair Care" category of the 2010 Stellar Organic Awards (Organic Products Retailer). Their line also includes lemon, peppermint, rosemary, and unscented products in both shampoo and conditioner, with each one having a different benefit. Lavender is nourishing, lemon is clarifying, peppermint is strengthening, rosemary is volumizing, and unscented is moisturizing.
Avalon does not use parabens - the most widely used category of body care preservatives - in their hair care products. They also continue to exclude sodium lauryl/laureth sulfates, which are known irritants, and they use natural cleansers that clean the skin and hair gently and effectively. They use organic essential oils for fragrance and reject mineral oil, petrolatum, propylene glycol, artificial colours and synthetic fragrances. Their products are free of all toxic synthetic preservatives, petroleum-based ingredients, formaldehyde donors, and other proven harmful chemicals.
Avalon neither test their products on animals nor supports the testing of ingredients on animals. They never use animal-based ingredients in their products.
Consciousness in Cosmetics – by Avalon Organics
The skin is the largest organ of the body - a delicate shield of protection covering us from head to toe. Much of what we put on our skin is absorbed directly into our body. For this reason, the products we apply to our skin must be truly clean and pure, natural and organic, made from ingredients that are effective and safe.
"Consciousness in Cosmetics" is the guiding principle behind everything we do at Avalon Organics. It reflects our commitment to creating an extraordinary, unprecedented range of new and reformulated products that are inherently pure and safe, while expanding the efficacy and vibrantly healthy benefits of natural body care. It is our mission and our passion.
About hair care, Avalon says: "For healthy, lustrous hair you need gentle shampoos and moisturizing conditioners that will cleanse without stripping and hydrate without adding excess weight. Formulated with organic botanicals and essential oils, our shampoos and conditioners will give you healthy, vibrant hair without harsh preservatives and hair-stripping cleansers. Gentle, safe, and effective."
Their Avalon Organics Lavender Shampoo and Conditioner tied for first place in the "Best Organic Hair Care" category of the 2010 Stellar Organic Awards (Organic Products Retailer). Their line also includes lemon, peppermint, rosemary, and unscented products in both shampoo and conditioner, with each one having a different benefit. Lavender is nourishing, lemon is clarifying, peppermint is strengthening, rosemary is volumizing, and unscented is moisturizing.
Avalon does not use parabens - the most widely used category of body care preservatives - in their hair care products. They also continue to exclude sodium lauryl/laureth sulfates, which are known irritants, and they use natural cleansers that clean the skin and hair gently and effectively. They use organic essential oils for fragrance and reject mineral oil, petrolatum, propylene glycol, artificial colours and synthetic fragrances. Their products are free of all toxic synthetic preservatives, petroleum-based ingredients, formaldehyde donors, and other proven harmful chemicals.
Avalon neither test their products on animals nor supports the testing of ingredients on animals. They never use animal-based ingredients in their products.
Consciousness in Cosmetics – by Avalon Organics
The skin is the largest organ of the body - a delicate shield of protection covering us from head to toe. Much of what we put on our skin is absorbed directly into our body. For this reason, the products we apply to our skin must be truly clean and pure, natural and organic, made from ingredients that are effective and safe.
"Consciousness in Cosmetics" is the guiding principle behind everything we do at Avalon Organics. It reflects our commitment to creating an extraordinary, unprecedented range of new and reformulated products that are inherently pure and safe, while expanding the efficacy and vibrantly healthy benefits of natural body care. It is our mission and our passion.
Thursday, December 23, 2010
Potato and Spinach Stew
A bit of a cross between a soup and a stew. Good to serve as a starter.
INGREDIENTS
1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste
DIRECTIONS
Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.
Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.
In the meantime, crushed the cooked garlic cloves.
Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.
Serve in soup bowls with crusty bread.
INGREDIENTS
1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste
DIRECTIONS
Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.
Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.
In the meantime, crushed the cooked garlic cloves.
Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.
Serve in soup bowls with crusty bread.
Eggplant Caviar
INGREDIENTS
1 large eggplant
2 Tbsp extra virgin olive oil
1 large onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
Sea salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Bake eggplant in a baking dish for about an hour. Set aside to cool. Cut in half, scoop out interior, and discard the skin. Chop or food process the eggplant until it looks like oatmeal.
Meanwhile, heat oil in a large frying pan over medium heat. Add onions and saute, stirring frequently, until translucent and very soft, about 10 minutes. Add garlic and saute for one more minute, then add the tomato paste and cook one minute more.
Stir in eggplant and cook until thickened. Season with salt and pepper and serve with crackers, sliced baguette, or raw veggie sticks.
1 large eggplant
2 Tbsp extra virgin olive oil
1 large onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
Sea salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Bake eggplant in a baking dish for about an hour. Set aside to cool. Cut in half, scoop out interior, and discard the skin. Chop or food process the eggplant until it looks like oatmeal.
Meanwhile, heat oil in a large frying pan over medium heat. Add onions and saute, stirring frequently, until translucent and very soft, about 10 minutes. Add garlic and saute for one more minute, then add the tomato paste and cook one minute more.
Stir in eggplant and cook until thickened. Season with salt and pepper and serve with crackers, sliced baguette, or raw veggie sticks.
Thursday, December 16, 2010
Roasted Parsnips
INGREDIENTS
1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.
Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
Serves 4.
1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.
Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
Serves 4.
Hearty Lentil Soup
INGREDIENTS
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.
Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the cilantro and serve.
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.
Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the cilantro and serve.
Thursday, December 9, 2010
Vegetable Cornish Pasties
INGREDIENTS
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Cheesy Turnips and Carrots
INGREDIENTS
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
Wednesday, December 8, 2010
Holiday Delivery Schedule
Just a note that we will be delivering as normal all through the holiday season this year. The only exception will be that there will be no deliveries to Bowen Island on December 30th.
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Sunday, December 5, 2010
Roasted Yams with Maple Syrup
INGREDIENTS
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Thursday, December 2, 2010
Green(er) Wrapping Options
Once you start looking, there are hundreds of environmentally-friendly gift wrapping ideas on the Internet. This makes sense: wrapping paper usually ends up in the landfill, thus increasing the environmental impact of the holiday season.
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
Thursday, November 25, 2010
Seasonal Specials
As I write this, there's snow on the ground and the first container of organic egg nog has just arrived in the Green Earth Organics refrigerator... it must be time for all those delicious seasonal treats!
Valley Pride Egg Nog: The richest and most decadent egg nog ever! Made by Avalon Dairy in Vancouver. 1 L. Regular: $6.45. Sale: $6.13.
So Nice Noel Nog: A low-fat alternative to egg nog. This product is free of eggs, cholesterol, lactose, gluten, and preservatives, but is still creamy and decadent. 946 mL. Regular: $2.99. Sale: $2.84.
NEW Made in Nature Dried Cranberries: Use dried cranberries to add colour and flavour to salads, couscous dishes, cookies, and more. 113 g. Regular: $5.80. Sale: $4.93.
NEW Imagine Savoury Beef Gravy: They used the finest organic ingredients and real beef to make this rich and delicious gravy that will be the perfect complement to your own creations. 500 mL tetrapak. Regular: $4.25. Sale: $3.61.
And there's more to come! Watch the sale items page for more goodies, including organic chocolate hedgehogs, sparkling apple juice, and other things to help make this cold season seem warmer!
If you have suggestions for new products, seasonal or not, please give us a call at 604-708-2345 or email info@greenearthorganics.com.
Valley Pride Egg Nog: The richest and most decadent egg nog ever! Made by Avalon Dairy in Vancouver. 1 L. Regular: $6.45. Sale: $6.13.
So Nice Noel Nog: A low-fat alternative to egg nog. This product is free of eggs, cholesterol, lactose, gluten, and preservatives, but is still creamy and decadent. 946 mL. Regular: $2.99. Sale: $2.84.
NEW Made in Nature Dried Cranberries: Use dried cranberries to add colour and flavour to salads, couscous dishes, cookies, and more. 113 g. Regular: $5.80. Sale: $4.93.
NEW Imagine Savoury Beef Gravy: They used the finest organic ingredients and real beef to make this rich and delicious gravy that will be the perfect complement to your own creations. 500 mL tetrapak. Regular: $4.25. Sale: $3.61.
And there's more to come! Watch the sale items page for more goodies, including organic chocolate hedgehogs, sparkling apple juice, and other things to help make this cold season seem warmer!
If you have suggestions for new products, seasonal or not, please give us a call at 604-708-2345 or email info@greenearthorganics.com.
Persimmon Sorbet
INGREDIENTS
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
Sunday, November 21, 2010
Website Improvements
On Wednesday, November 17th, we launched some changes to the Green Earth Organics website. You may notice that the silly little pluralizations are gone from the bin contents (the list will now say "2 Winesap Apple (BC)" instead of "2 Winesap Apple (BC)s"). Most of the other changes won't even be noticeable, as most of them were behind-the-scenes type things meant to make tasks easier for the office staff.
The transition seems to have gone very smoothly and we don't anticipate any problems, but if you notice anything odd or if you are having any issues using the website, please let us know by calling us at 604-708-2345 or emailing info@greenearthorganics.com.
Thank you very much for being a member of Green Earth Organics, and please let us know if you have any questions or concerns!
The transition seems to have gone very smoothly and we don't anticipate any problems, but if you notice anything odd or if you are having any issues using the website, please let us know by calling us at 604-708-2345 or emailing info@greenearthorganics.com.
Thank you very much for being a member of Green Earth Organics, and please let us know if you have any questions or concerns!
Udon with Bok Choy
INGREDIENTS
1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger
DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.
While the noodles are cooking, combine the tahini, tamari, water, and lemon juice in a small bowl and set aside.
Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.
Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.
1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger
DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.
While the noodles are cooking, combine the tahini, tamari, water, and lemon juice in a small bowl and set aside.
Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.
Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.
Sunday, November 14, 2010
3/50 Project: Scraps
We've posted before about the 3/50 Project to support local businesses. 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.
Scraps: The Green General Store by Melissa
Scraps is a fairly new store, having opened in June 2010. The owners, Christina Mearns and Cara Adams, started with the idea to carry only items made of reused and re-purposed materials, but soon expanded their vision to include items that would replace wasteful or environmentally harmful items.
My favourite items by far - and the first things on my Christmas wish list - were the Boris Brothers messenger bags. They are made of used vinyl advertising banners, including some of the piles of banners that were used only during the Olympics. These banners are non-recyclable, so these bags, besides being weather-proof, colourful, and fun, are diverting non-biodegradable materials from the landfill.
The other items that intrigued me were the bulk hair and skin care products from Carina Organics. These are locally made products and Scraps sells them by the millilitre. I will be bringing my own bottle from home next time so I can give them a try.
The store isn't completely full yet, but Christina and Cara have placed orders and are expecting to starting to have a lot more in stock as the Christmas shopping season starts. The customer service was delightful: very friendly and welcoming. I put in a request for some handkerchiefs, and they promised to give me a call when they come in. I'm looking forward to going back for both myself and for Christmas gifts.
Scraps: The Green General Store by Melissa
Scraps is a fairly new store, having opened in June 2010. The owners, Christina Mearns and Cara Adams, started with the idea to carry only items made of reused and re-purposed materials, but soon expanded their vision to include items that would replace wasteful or environmentally harmful items.
My favourite items by far - and the first things on my Christmas wish list - were the Boris Brothers messenger bags. They are made of used vinyl advertising banners, including some of the piles of banners that were used only during the Olympics. These banners are non-recyclable, so these bags, besides being weather-proof, colourful, and fun, are diverting non-biodegradable materials from the landfill.
The other items that intrigued me were the bulk hair and skin care products from Carina Organics. These are locally made products and Scraps sells them by the millilitre. I will be bringing my own bottle from home next time so I can give them a try.
The store isn't completely full yet, but Christina and Cara have placed orders and are expecting to starting to have a lot more in stock as the Christmas shopping season starts. The customer service was delightful: very friendly and welcoming. I put in a request for some handkerchiefs, and they promised to give me a call when they come in. I'm looking forward to going back for both myself and for Christmas gifts.
Egg Delays
Every once in a while, Maple Hill Farms gets new hens. Younger hens are smaller and don't lay as many eggs and tend to lay smaller eggs. As a result, Maple Hill Farms may not have enough eggs to fill our orders for the next couple of weeks and may have to substitute medium eggs for the usual large ones. We will continue to order eggs from Maple Hills, but may bring in eggs from other organic suppliers as needed. We apologize for any shortages and any inconvenience in the meantime.
Thursday, November 11, 2010
Cream of Mushroom Soup
INGREDIENTS
5 cups sliced fresh mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cream
1 Tbsp sherry or red wine (optional)
DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter. Whisk in the flour until smooth. Add the salt, pepper, cream, and vegetable puree. Stirring constantly, bring soup to a boil, reduce heat and simmer until thickened. Adjust seasonings to taste and add sherry if using.
5 cups sliced fresh mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup cream
1 Tbsp sherry or red wine (optional)
DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In a blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter. Whisk in the flour until smooth. Add the salt, pepper, cream, and vegetable puree. Stirring constantly, bring soup to a boil, reduce heat and simmer until thickened. Adjust seasonings to taste and add sherry if using.
Sunday, November 7, 2010
Root Vegetable Gratin
INGREDIENTS
4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Trim the root vegetables, peel them, and cut them into chunks.
Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.
Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.
In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.
In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.
Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.
TO MAKE AHEAD
The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.
4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Trim the root vegetables, peel them, and cut them into chunks.
Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.
Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.
In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.
In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.
Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.
TO MAKE AHEAD
The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.
Tuesday, November 2, 2010
Save the Planet and Your Wallet
October was Power Smart month at BC Hydro. As part of a collective effort to reduce energy consumption and raise awareness about living more efficiently, participating restaurants and cafes along Commercial Drive dimmed their lights for an evening and traded in electronic music for live acoustic acts.
It's November now, but that's no reason to douse the candles. Designating one night a week as a candlelit evening is a great way to cut back on both energy and money spent this winter. Have a romantic dinner, turn off the TV and play board games together, break out the instruments and make some music, make shadow puppets on the wall, re-enact scenes from your favourite Victorian novel -- remember how much fun you could get up to during thunderstorms when the lights couldn't be turned on?
If you're really thinking sustainable, look for beeswax candles or -- better yet -- make your own. Click here for some tips on making candles at home. Why not make a day of it and spend the evening enjoying the glow of candles you've made with your own hands?
It's November now, but that's no reason to douse the candles. Designating one night a week as a candlelit evening is a great way to cut back on both energy and money spent this winter. Have a romantic dinner, turn off the TV and play board games together, break out the instruments and make some music, make shadow puppets on the wall, re-enact scenes from your favourite Victorian novel -- remember how much fun you could get up to during thunderstorms when the lights couldn't be turned on?
If you're really thinking sustainable, look for beeswax candles or -- better yet -- make your own. Click here for some tips on making candles at home. Why not make a day of it and spend the evening enjoying the glow of candles you've made with your own hands?
Sunday, October 31, 2010
Raspberry Brie Canapes
Light tasting canapes with a hint of sweetness. The recipe calls for recipe jam, but feel free to use any fruit jam or preserves.
INGREDIENTS
2 x 135 g packages of brie cheese, chilled
4 eggs
Sea salt to taste
Butter for greasing
1/3 cup raspberry jam
DIRECTIONS
Slowly remove cheese rind, then slice cheese. Let slices reach room temperature for 30 minutes.
Preheat oven to 180 degree Celsius (350 degree Fahrenheit). Put eggs in a food processor and whisk them a little. Add cheese slices and salt to taste. Blend until you obtain a smooth, uniform consistency.
Butter 24 miniature muffin tray cavities and fill with batter. Oven bake 10 minutes or until canapes are puffy and golden.
Retrieve from oven, let cool 5 minutes. Remove canapes from cavities and arrange them on a serving platter. Brush each canape with raspberry jam, and then serve immediately.
If preparing this recipe in advance, cool thoroughly after baking, cover and refrigerate. Heat in microwave oven for 1 to 2 minutes prior to serving and garnish with jam.
L'Ancetre Cheese Factory
Technology driven by tradition
L'Ancetre cheesemakers live by a simple and time honoured philosophy: Offer the best tasting and finest quality organic cheese available, while respecting Mother Nature. You can truly savour the authentic flavour and enjoy the nutritional benefits in every bite. It is this passion, inspired by a love of traditional agriculture, that has made L’Ancêtre Cheese Factory products so popular throughout Canada.
In 1992, a group of 10 dairy farmers had their own ideas about how to work the land. Their determination to return to traditional farming methods based on the ways of their ancestors with consideration for the environment formed the foundation for L’Ancetre. They believed that through these farming practices, they would be able to offer the best quality milk that would result in genuine, wholesome, and traditional flavour for their cheese. That’s how L’Ancêtre Cheese Factory began.
These visionary farmers also understood the importance of incorporating modern trends and technologies into their everyday farming routines. By fusing past and present, they are now able to provide products of the highest quality, made in an environment that adheres to the strictest standards.
L’Ancêtre Cheese Factory proudly offers organic raw (unpasteurized) milk cheese and organic pasteurized cheese.
Coming very soon: Brie!
Back in the spring, I went to the annual health industry convention in Vancouver. I go every year to check out new organic products and to meet with our existing suppliers about upcoming specials. This year, I was very excited when one of our distributors was sampling organic brie from L'Ancetre. The brie was delicious and creamy, and I was a little disappointed to be told after trying it that it wasn't going to be available until the fall. But the fall is finally here, and last week, I saw the announcement that the brie is now available. I am going to put it on my order this week and it should be in stock before November 8th. Cheese lovers, watch our sale page for the brie as soon as it comes into stock!
L'Ancetre cheesemakers live by a simple and time honoured philosophy: Offer the best tasting and finest quality organic cheese available, while respecting Mother Nature. You can truly savour the authentic flavour and enjoy the nutritional benefits in every bite. It is this passion, inspired by a love of traditional agriculture, that has made L’Ancêtre Cheese Factory products so popular throughout Canada.
In 1992, a group of 10 dairy farmers had their own ideas about how to work the land. Their determination to return to traditional farming methods based on the ways of their ancestors with consideration for the environment formed the foundation for L’Ancetre. They believed that through these farming practices, they would be able to offer the best quality milk that would result in genuine, wholesome, and traditional flavour for their cheese. That’s how L’Ancêtre Cheese Factory began.
These visionary farmers also understood the importance of incorporating modern trends and technologies into their everyday farming routines. By fusing past and present, they are now able to provide products of the highest quality, made in an environment that adheres to the strictest standards.
L’Ancêtre Cheese Factory proudly offers organic raw (unpasteurized) milk cheese and organic pasteurized cheese.
Coming very soon: Brie!
Back in the spring, I went to the annual health industry convention in Vancouver. I go every year to check out new organic products and to meet with our existing suppliers about upcoming specials. This year, I was very excited when one of our distributors was sampling organic brie from L'Ancetre. The brie was delicious and creamy, and I was a little disappointed to be told after trying it that it wasn't going to be available until the fall. But the fall is finally here, and last week, I saw the announcement that the brie is now available. I am going to put it on my order this week and it should be in stock before November 8th. Cheese lovers, watch our sale page for the brie as soon as it comes into stock!
Thursday, October 28, 2010
Spinach with Chickpeas and Fresh Dill
INGREDIENTS
2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 1/2 cups canned chickpeas, drained and rinsed well
1 pound spinach, with thick stem cut away
1/2 cup minced fresh dill
2 Ttsp lemon juice
Sea salt and pepper to taste
DIRECTIONS
Heat olive oil over medium heat in a large skillet. Add the onion and saute until soft, about 3 to 5 minutes. Add the chickpeas and toss to coat in oil.
Wash spinach and add to skillet without drying. Add dill and cook until spinach is tender.
Stir in lemon juice and season with salt and pepper to taste. Serve warm.
2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 1/2 cups canned chickpeas, drained and rinsed well
1 pound spinach, with thick stem cut away
1/2 cup minced fresh dill
2 Ttsp lemon juice
Sea salt and pepper to taste
DIRECTIONS
Heat olive oil over medium heat in a large skillet. Add the onion and saute until soft, about 3 to 5 minutes. Add the chickpeas and toss to coat in oil.
Wash spinach and add to skillet without drying. Add dill and cook until spinach is tender.
Stir in lemon juice and season with salt and pepper to taste. Serve warm.
Tuesday, October 26, 2010
Fall Garden Clean-Up
With colder winters and the rainy season upon our gardens, all non-evergreen plant material is dying off and will soon be ready to be cut back. The extent of fall clean-up required is determined by the kind of garden you grow, the concerns you and/or your neighbour may have in regards to your garden appearance, and the number of perennials versus evergreens.
Doing a big fall clean-up might not be as necessary as once thought. Less is more in your garden. Leaving some perennials and flowers standing offer wild life and habitat for over winterizing insects, perches for birds, food from seeds left behind, as well as enjoyment watching them bring life into our winter gardens. For us, there are forms, textures and colors to contemplate.
In an organically-managed garden, bugs--and lots of them--are welcome; nature will take care of itself. Come spring, migrating birds will come looking for those insects provided by your garden. Some other ways insects are beneficial is by being pollinators, predators and by increasing bio-diversity to your garden.
If perennials stalks must be cut down, you may choose to cut them in about 5” lengths and lay them on the ground of your garden bed. They will serve as mulch with fall leaves and could provide cover for over winterizing butterflies. All this important organic material will enrich your soil and you and your garden will reap the many benefits coming next spring.
The work you will want to do this fall is remove all weeds, especially invasive ones. Divide overgrown plant material, reposition or share with friends. Remove parts of grassy areas and extend your planting areas. Planting of new material or some of your divided plants from your or friends' yards. Spring bulbs are best to plant in the fall.
Some pruning and trimming for shaping and plant separation can also be done at this time. Dead and diseased limbs are not to be added to your compost.
My Living Canvas is providing sustainable human powered gardening practices, with pesticides alternative, keeping you and your neighborhood at peace naturally. Living Canvas believes in feeding the soil rather than feeding the plants. Every year before new growth erupts from the ground we add soil amender to your flower beds and lawn after being aerated. This process provides all the nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish as well as retain moisture in the ground.
Kindest regards,
Roberto Gaudet
My Living Canvas Organic Gardening
(604) 809.9115
mylivingcanvas.com
Leaves — A Gardener's Best Friend
For many generations, leaves have been one of the most abundant organic resources available to gardeners.
Leaves are 100% organic matter with excellent nutrient-holding capacity, nitrogen-fixing bacteria, mycorrhyzal fungi, and moisture-holding capacity, which equalizes the soil temperature. Leaves provide a wide range of natural 'fertilizers' as they continue to decay into the existing soil.
By gathering leaves in the fall and bringing them to your garden, you will increase the fertility, biodiversity and structure of your soil. Your plant material uses up much of this organic matter as nutrients for their own growth, so we need to replenish it regularly. Mother Nature supplies a rich abundance of leaves every fall, and--best of all--they are free for the taking.
Spread leaves over your garden beds as mulch, or cover empty beds, and let them decay into your soil. In the spring, you can add compost right over top or you can add the leaves to the compost pile. You may notice that certain leaves--thicker, waxy ones--will not decay as rapidly as others. It's best not to use these leaves. Examples are Holly, Rhododendrons, Viburnums--mostly all evergreen leaves.
If we work to use leaves in this way, there will come a day when the city's expenses of collecting and disposing of the leaves will be eliminated by urban gardeners and we will all reap the rewards of using the richness of leaves as nature intended.
At My Living Canvas, we are providing sustainable human-powered gardening practices, keeping you and your neighbors at peace naturally. My Living Canvas believes in feeding the soil rather than feeding the plant. Every year before new growth erupts from the ground we add compost to flower beds and lawns. This process provides all the nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish the soil as well as retain moisture in the ground.
Sunday, October 24, 2010
A message from the BC Association for Charitable Gaming
Since 2001, the provincial government has aggressively expanded gambling in cities and towns across the province. In order to get needed municipal approval, applicants for new licenses glowingly cited the benefits to charities and non-profits from all the new money.
There's just one catch: None of it was true.
After using the charities' good name and good will to persuade reluctant municipalities to allow expanded gambling in our communities, the provincial government abandoned them completely. While gambling profits have skyrocketed since 1999 - more than doubling to over $1 billion - payments to charities and non-profits have fallen by $48.5 million to $112.5 million.
Today, charities and non-profits get even less than they did in 1995, and do not receive a nickel, not one red cent, from all the expanded gambling in BC.
This violates a comprehensive and binding revenue sharing formula signed by the province, the Union of BC Municipalities, and the BC Association for Charitable Gaming, which grants 33.3% of net proceeds to charities. The government has unilaterally cut charities to 10.42%.
Edgewater Casino, owned and operated by a major Las Vegas casino developer, is applying to the City of Vancouver for a license expansion, allowing it to build a massive, two hotel, Las Vegas-style mega-casino onto BC Place Stadium. They requested the retractable roof, so we gave it to them.
The BC Association for Charitable Gaming represents some 6800 charities and non-profits affected by gambling policy in BC, including the Canadian Red Cross, the Heart and Stroke Foundation, and the Vancouver International Writers Festival. We ask Vancouver City Council to stand up and protect our charities and non-profits, and delay hearing the Edgewater expansion application until the provincial government adheres to or renegotiates its agreement with the BCACG.
Vancouver and BC charities and non-profits need your help today:
1. Go to BC Association for Charitable Gaming's website and sign the Vancouver petition.
2. Call or write Vancouver City Council and tell them that you expect them to stand up and protect charities and non-profits.
3. Spread the word to anyone you know who volunteers, donates, or helps in our charitable and non-profit sector, or anyone who cares about Vancouver. Share the Open Letter to Rich Coleman on the BCACG's website.
4. For more information or to sign up for the news update list, please contact the BCAGC.
There's just one catch: None of it was true.
After using the charities' good name and good will to persuade reluctant municipalities to allow expanded gambling in our communities, the provincial government abandoned them completely. While gambling profits have skyrocketed since 1999 - more than doubling to over $1 billion - payments to charities and non-profits have fallen by $48.5 million to $112.5 million.
Today, charities and non-profits get even less than they did in 1995, and do not receive a nickel, not one red cent, from all the expanded gambling in BC.
This violates a comprehensive and binding revenue sharing formula signed by the province, the Union of BC Municipalities, and the BC Association for Charitable Gaming, which grants 33.3% of net proceeds to charities. The government has unilaterally cut charities to 10.42%.
Edgewater Casino, owned and operated by a major Las Vegas casino developer, is applying to the City of Vancouver for a license expansion, allowing it to build a massive, two hotel, Las Vegas-style mega-casino onto BC Place Stadium. They requested the retractable roof, so we gave it to them.
The BC Association for Charitable Gaming represents some 6800 charities and non-profits affected by gambling policy in BC, including the Canadian Red Cross, the Heart and Stroke Foundation, and the Vancouver International Writers Festival. We ask Vancouver City Council to stand up and protect our charities and non-profits, and delay hearing the Edgewater expansion application until the provincial government adheres to or renegotiates its agreement with the BCACG.
Vancouver and BC charities and non-profits need your help today:
1. Go to BC Association for Charitable Gaming's website and sign the Vancouver petition.
2. Call or write Vancouver City Council and tell them that you expect them to stand up and protect charities and non-profits.
3. Spread the word to anyone you know who volunteers, donates, or helps in our charitable and non-profit sector, or anyone who cares about Vancouver. Share the Open Letter to Rich Coleman on the BCACG's website.
4. For more information or to sign up for the news update list, please contact the BCAGC.
Thursday, October 21, 2010
Pasta with Fresh Herbs
INGREDIENTS
1 pound of your favourite pasta (such as pappardelle)
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)
1 cup of chopped fresh pasta mix herbs (or a combination of fresh basil, oregano, and parsley, to taste)
DIRECTIONS
Cook the pasta in lightly salted water according to the package directions.
In the meantime, heat the butter and 1 tablespoon of the oil in a 12-inch or larger skillet or saute pan over medium heat. When the butter has melted and the foaming subsides, add the garlic and stir 1 – 2 minutes until golden. Add bread crumbs and cook 4 – 5 minutes, stirring from time to time, until golden and crispy. Transfer to a bowl and reserve the skillet.
When the pasta is done, remove about 1 cup of water and reserve. Drain the pasta.
Heat the remaining oil in the skillet, add the fresh herbs and stir to cook, about 2 minutes.
Add several tablespoons of the pasta water to the pan. Add the pasta and toss well, adding more water if needed to moisten.
Serve topped with reserved bread crumbs.
Serves 6.
1 pound of your favourite pasta (such as pappardelle)
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)
1 cup of chopped fresh pasta mix herbs (or a combination of fresh basil, oregano, and parsley, to taste)
DIRECTIONS
Cook the pasta in lightly salted water according to the package directions.
In the meantime, heat the butter and 1 tablespoon of the oil in a 12-inch or larger skillet or saute pan over medium heat. When the butter has melted and the foaming subsides, add the garlic and stir 1 – 2 minutes until golden. Add bread crumbs and cook 4 – 5 minutes, stirring from time to time, until golden and crispy. Transfer to a bowl and reserve the skillet.
When the pasta is done, remove about 1 cup of water and reserve. Drain the pasta.
Heat the remaining oil in the skillet, add the fresh herbs and stir to cook, about 2 minutes.
Add several tablespoons of the pasta water to the pan. Add the pasta and toss well, adding more water if needed to moisten.
Serve topped with reserved bread crumbs.
Serves 6.
Sunday, October 17, 2010
Bell Pepper Soup
INGREDIENTS:
1/4 cup extra virgin olive oil
1 small onion, chopped
4 large bell peppers, any colour, seeded and diced
1 medium potato
1/2 tsp sea salt
1 tsp red pepper flakes
1 1/2 - 2 cups vegetable broth
DIRECTIONS:
Heat the olive oil in the large saucepan. Add the onion and saute for 3-4 minutes.
Add remaining ingredients except the broth and bring to a simmer.
Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
Puree the soup in a blender (in batches if necessary). Meanwhile, put the broth in the small saucepan and bring to a simmer.
Return the soup to the saucepan, stir in the broth (use more for a thinner soup), and season to taste.
Serve hot or cold, with sour cream, plain yogurt, chives, dill, and/or scallions.
1/4 cup extra virgin olive oil
1 small onion, chopped
4 large bell peppers, any colour, seeded and diced
1 medium potato
1/2 tsp sea salt
1 tsp red pepper flakes
1 1/2 - 2 cups vegetable broth
DIRECTIONS:
Heat the olive oil in the large saucepan. Add the onion and saute for 3-4 minutes.
Add remaining ingredients except the broth and bring to a simmer.
Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
Puree the soup in a blender (in batches if necessary). Meanwhile, put the broth in the small saucepan and bring to a simmer.
Return the soup to the saucepan, stir in the broth (use more for a thinner soup), and season to taste.
Serve hot or cold, with sour cream, plain yogurt, chives, dill, and/or scallions.
Thursday, October 14, 2010
Handkerchiefs or facial tissues?
A handkerchief is actually a pretty useful item to carry around and probably due for a comeback. Besides, it's a lot better - in aesthetic terms and environmental ones - than those fidgety little plastic packages of facial tissues.
Whether it's for blowing noses, mopping sweaty brows, tying into an impromptu bag, or signaling surrender to enemies, handkerchiefs are undeniably handy. It can initially feel a little gross to put something used back in your pocket rather than in the trash, but just trust me that you'll get over it — things don't actually get all that messy, so just fold over the offending area and carry on.
If a handkerchief seems too old-fashioned, keep in mind that it's a heck of a lot more environmentally responsible than disposable tissues, and there's nothing outdated about that. It takes 90 years to grow a box of conventional disposable facial tissues - that's a lot of tree to use and toss.
Once you've amass a week's supply — simply toss the used one in the laundry hamper at the end of the day — you'll be fighting the end-of-summer sniffles in style.
To get started, you can buy handkerchiefs at a department store or check out some small BC businesses making organic cotton options (Hank & Cheef and Hankettes). You can also make your own handkerchiefs to get exactly the size and colour you want. If you don't want to just stuff the cloth in a pocket or purse, you can always try some fancy folding.
If after all that, you just can't manage to convince yourself to use a reusable cloth, you can always use Seventh Generation's facial tissues, made of 100% recycled paper and whitened with an environmentally safe process.
Whether it's for blowing noses, mopping sweaty brows, tying into an impromptu bag, or signaling surrender to enemies, handkerchiefs are undeniably handy. It can initially feel a little gross to put something used back in your pocket rather than in the trash, but just trust me that you'll get over it — things don't actually get all that messy, so just fold over the offending area and carry on.
If a handkerchief seems too old-fashioned, keep in mind that it's a heck of a lot more environmentally responsible than disposable tissues, and there's nothing outdated about that. It takes 90 years to grow a box of conventional disposable facial tissues - that's a lot of tree to use and toss.
Once you've amass a week's supply — simply toss the used one in the laundry hamper at the end of the day — you'll be fighting the end-of-summer sniffles in style.
To get started, you can buy handkerchiefs at a department store or check out some small BC businesses making organic cotton options (Hank & Cheef and Hankettes). You can also make your own handkerchiefs to get exactly the size and colour you want. If you don't want to just stuff the cloth in a pocket or purse, you can always try some fancy folding.
If after all that, you just can't manage to convince yourself to use a reusable cloth, you can always use Seventh Generation's facial tissues, made of 100% recycled paper and whitened with an environmentally safe process.
Thursday, October 7, 2010
Avalon Butter - Update
Unfortunately, Avalon Dairy is still not able to provide us butter on a regular basis. Some weeks we have been able to get salted butter from them, but unsalted has been completely unavailable for more than a month now. Avalon hasn't been able to tell us when this situation will improve.
In order to keep this staple available while Avalon is out of stock, we are bringing in Organic Meadow Dairy's butter. It is available in 454 grams - the same size as Avalon's butter - and in salted and in unsalted (cultured) varieties. We will be substituting in Organic Meadow butter for all Avalon butter orders until we are able to stock Avalon again.
If you have any questions or concerns about this or anything else about your bin or our service, please don't hesitate to call us at 604-708-2345 or email info@greenearthorganics.com. Thank you for being members of Green Earth Organics!
In order to keep this staple available while Avalon is out of stock, we are bringing in Organic Meadow Dairy's butter. It is available in 454 grams - the same size as Avalon's butter - and in salted and in unsalted (cultured) varieties. We will be substituting in Organic Meadow butter for all Avalon butter orders until we are able to stock Avalon again.
If you have any questions or concerns about this or anything else about your bin or our service, please don't hesitate to call us at 604-708-2345 or email info@greenearthorganics.com. Thank you for being members of Green Earth Organics!
Spicy Black Bean Cakes
INGREDIENTS
Lime Sour Cream
1/2 cup sour cream
2 tsp lime juice
1 small fresh jalapeno pepper, minced
Sea salt to taste
Bean Cakes
2 Tbsp extra virgin olive oil, divided
1/2 yellow onion, finely diced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 Tbsp ground cumin
2 (540 mL) cans black beans, drained and rinsed
Sea salt and pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs
DIRECTIONS
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Cook diced onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.
Serve with lime sour cream.
Lime Sour Cream
1/2 cup sour cream
2 tsp lime juice
1 small fresh jalapeno pepper, minced
Sea salt to taste
Bean Cakes
2 Tbsp extra virgin olive oil, divided
1/2 yellow onion, finely diced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 Tbsp ground cumin
2 (540 mL) cans black beans, drained and rinsed
Sea salt and pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs
DIRECTIONS
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Cook diced onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.
Serve with lime sour cream.
Sunday, October 3, 2010
Vegetarian Stuffing
INGREDIENTS
1/2 cup butter or buttery spread
1 medium onion, chopped
1 1/2 cups celery, chopped
2 medium to large apples, chopped
1 tsp salt
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 to 1 tsp dried poultry seasoning
9 cups soft bread cubes (about 1/2 to 3/4 inch per cube)
DIRECTIONS
In a large pot, melt butter over medium heat. Add onion, celery, and apples and cook until tender, stirring constantly.
Add salt, sage, thyme and poultry seasoning. Mix well.
Add bread cubes and stir until seasoning is evenly distributed.
Serve with vegetarian tofu "turkey".
1/2 cup butter or buttery spread
1 medium onion, chopped
1 1/2 cups celery, chopped
2 medium to large apples, chopped
1 tsp salt
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 to 1 tsp dried poultry seasoning
9 cups soft bread cubes (about 1/2 to 3/4 inch per cube)
DIRECTIONS
In a large pot, melt butter over medium heat. Add onion, celery, and apples and cook until tender, stirring constantly.
Add salt, sage, thyme and poultry seasoning. Mix well.
Add bread cubes and stir until seasoning is evenly distributed.
Serve with vegetarian tofu "turkey".
Tofu "Turkey"
INGREDIENTS
5 blocks extra firm tofu
2 tsp vegan poultry seasoning (or more to taste)
1/4 - 1/2 cup fresh chopped herbs (such as savory, rosemary, sage, basil, or bird blend herbs)
2 cubes vegetable bouillon crumbled well
Salt and pepper
Vegetarian stuffing
Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 cube vegetable bouillon dissolved in a couple tablespoons of hot water
Salt and pepper to taste
1 tsp Dijon mustard or stone ground mustard
A sprinkle of red pepper flakes (optional)
DIRECTIONS
Blend tofu in blender or food processor until lumps are gone. Transfer to a large bowl and stir in herbs, poultry seasoning, crumbled bouillon cube, and salt and pepper.
Line a medium-sized, round-bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top of the tofu. Put in the fridge and press for at least 2 to 3 hours, or overnight if possible.
Make the marinade by whisking all the ingredients together in a small bowl or blending in a blender. Adjust spices as desired.
After pressing and with the tofu still in the colander, scoop out the centre, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put some of the tofu mixture you scooped out over the stuffing and press down firmly.
Flip the formed "turkey" on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. Brush the whole turkey with the marinade.
Cook at 350 degrees Fahrenheit for about 1.5 hours brushing with marinade about every 15 minutes.
5 blocks extra firm tofu
2 tsp vegan poultry seasoning (or more to taste)
1/4 - 1/2 cup fresh chopped herbs (such as savory, rosemary, sage, basil, or bird blend herbs)
2 cubes vegetable bouillon crumbled well
Salt and pepper
Vegetarian stuffing
Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 cube vegetable bouillon dissolved in a couple tablespoons of hot water
Salt and pepper to taste
1 tsp Dijon mustard or stone ground mustard
A sprinkle of red pepper flakes (optional)
DIRECTIONS
Blend tofu in blender or food processor until lumps are gone. Transfer to a large bowl and stir in herbs, poultry seasoning, crumbled bouillon cube, and salt and pepper.
Line a medium-sized, round-bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top of the tofu. Put in the fridge and press for at least 2 to 3 hours, or overnight if possible.
Make the marinade by whisking all the ingredients together in a small bowl or blending in a blender. Adjust spices as desired.
After pressing and with the tofu still in the colander, scoop out the centre, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put some of the tofu mixture you scooped out over the stuffing and press down firmly.
Flip the formed "turkey" on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. Brush the whole turkey with the marinade.
Cook at 350 degrees Fahrenheit for about 1.5 hours brushing with marinade about every 15 minutes.
Thursday, September 23, 2010
Creamy Pumpkin Soup
INGREDIENTS
0.5 L vegetable broth or chicken broth
1 large onion, diced
2 carrots, diced
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp pepper
1/3 tsp (or less) sea salt
1 can canned pumpkin
2 cups cream
1/4 cup sour cream
DIRECTIONS
In a large pot, add broth, onions, carrot, baking soda, cinnamon, pepper, and salt. Simmer uncovered for ten to fifteen minutes, until carrots are soft. Optional: After simmering, pour into a food processor or blender and blend until smooth.
Return to pot if blended. Add pumpkin and cream. Simmer uncovered for 10 minutes. Pour into soup bowls and top with sour cream.
0.5 L vegetable broth or chicken broth
1 large onion, diced
2 carrots, diced
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp pepper
1/3 tsp (or less) sea salt
1 can canned pumpkin
2 cups cream
1/4 cup sour cream
DIRECTIONS
In a large pot, add broth, onions, carrot, baking soda, cinnamon, pepper, and salt. Simmer uncovered for ten to fifteen minutes, until carrots are soft. Optional: After simmering, pour into a food processor or blender and blend until smooth.
Return to pot if blended. Add pumpkin and cream. Simmer uncovered for 10 minutes. Pour into soup bowls and top with sour cream.
Shared Harvest: growing access to local food and agriculture
Shared Harvest
FarmFolkCityFolk has launched a new networking site for local food and agriculture called Shared Harvest. From field to table, farmers, food processors, grocers, restaurants, distributors, warehousers, and consumers can list Wanted and Available ads for food and agricultural products and services. There are 22 categories, including Baked Goods, Dairy, Fish, Fruit and Vegetables, and over 300 individual products and services — with more to be added. A selection of local products listed on the site right now includes: kiwis, blueberries, heirloom tomatoes and basil.
Shared Harvest will help align production with demand, a necessary step in growing BC's food system. In order to facilitate this, FarmFolkCityFolk is working towards a network of Shared Harvest sites to support the trade of food and agricultural products within and between Regional Districts across BC. Shared Harvest Metro Vancouver is the first of such sites. With support and funding we will add 3 more by the end of the year. More will be added in 2011.
Shared Harvest sites can:
- Support the trade of food and agricultural products.
- Rescue viable food from the waste stream and feed those who are food insecure.
- Connect all food industry sectors from field to table.
- Reduce agriculture waste and thus the costs and volumes of organics being landfilled.
- Align food production with demand.
- Strengthen the local economy.
- Identify new business opportunities for the agriculture and food sectors in BC.
In addition, Shared Harvest supports food rescue efforts. Grocers, hotels, restaurants and even backyard gardeners with "too much of a good thing" can post food donations. Registered charities and societies can post want ads. An online calendar also keeps you informed of local food events.
Membership is free. Posting classified ads is free. Our goal is 500 members by the end of October.
If you are from outside of the Metro Vancouver it is still possible to use Shared Harvest Metro Vancouver website. You can be added manually by emailing a letter to the site Manager, Erin Nichols, at erin@FarmFolkCityFolk.ca explaining why a Shared Harvest site would benefit your area. Include in the letter your regional district, your name, business name, address and postal code. This will be used to gain support for a Shared Harvest site that serve your Regional District.
How you can help support the development of this exciting project?
- Tell your friends, family and colleagues about www.SharedHarvest.ca/MetroVancouver.
- Become a member.
- Post an ad, or two!
Thanks. We hope to see you on Shared Harvest. If you have any questions, please email Erin Nichols at erin@FarmFolkCityFolk.ca.
FarmFolkCityFolk has launched a new networking site for local food and agriculture called Shared Harvest. From field to table, farmers, food processors, grocers, restaurants, distributors, warehousers, and consumers can list Wanted and Available ads for food and agricultural products and services. There are 22 categories, including Baked Goods, Dairy, Fish, Fruit and Vegetables, and over 300 individual products and services — with more to be added. A selection of local products listed on the site right now includes: kiwis, blueberries, heirloom tomatoes and basil.
Shared Harvest will help align production with demand, a necessary step in growing BC's food system. In order to facilitate this, FarmFolkCityFolk is working towards a network of Shared Harvest sites to support the trade of food and agricultural products within and between Regional Districts across BC. Shared Harvest Metro Vancouver is the first of such sites. With support and funding we will add 3 more by the end of the year. More will be added in 2011.
Shared Harvest sites can:
- Support the trade of food and agricultural products.
- Rescue viable food from the waste stream and feed those who are food insecure.
- Connect all food industry sectors from field to table.
- Reduce agriculture waste and thus the costs and volumes of organics being landfilled.
- Align food production with demand.
- Strengthen the local economy.
- Identify new business opportunities for the agriculture and food sectors in BC.
In addition, Shared Harvest supports food rescue efforts. Grocers, hotels, restaurants and even backyard gardeners with "too much of a good thing" can post food donations. Registered charities and societies can post want ads. An online calendar also keeps you informed of local food events.
Membership is free. Posting classified ads is free. Our goal is 500 members by the end of October.
If you are from outside of the Metro Vancouver it is still possible to use Shared Harvest Metro Vancouver website. You can be added manually by emailing a letter to the site Manager, Erin Nichols, at erin@FarmFolkCityFolk.ca explaining why a Shared Harvest site would benefit your area. Include in the letter your regional district, your name, business name, address and postal code. This will be used to gain support for a Shared Harvest site that serve your Regional District.
How you can help support the development of this exciting project?
- Tell your friends, family and colleagues about www.SharedHarvest.ca/MetroVancouver.
- Become a member.
- Post an ad, or two!
Thanks. We hope to see you on Shared Harvest. If you have any questions, please email Erin Nichols at erin@FarmFolkCityFolk.ca.
Thursday, September 16, 2010
Vegetarian French Onion Soup
INGREDIENTS
2 Tbsp extra virgin olive oil
2 lbs yellow, white, or Walla Walla onions, peeled and thinly sliced
3 tsp sugar
Sea salt and pepper
2 cloves garlic, minced
2 quarts vegetable broth
French baguette, cut in one-inch slices on the diagonal
1/2 lb emmental or swiss cheese, shredded or sliced
DIRECTIONS
Heat the oil in a pot over medium heat. Add the onions to the hot pot and cook for about 10 minutes, stirring frequently. The onions should become soft but not yet browned.
Add the sugar, salt, and pepper, and continue cooking for about 20 minutes. Stir frequently and lower the heat if necessary to avoid burning the onions. They should be golden brown and soft. Taste and adjust seasoning if necessary. (The onions should be fairly sweet at this point.)
Add the garlic and broth and bring to a boil. Reduce heat and simmer for at least 15 minutes. You can keep the soup warm on the stove until ready to broil and serve, or allow it to cool and keep it in the refrigerator for 2-3 days.
When ready to serve, heat the broiler and ladle the soup into individual oven-safe bowls. Top each bowl with a layer of bread, trimming slices if necessary to cover the entire surface. Cover the bread with the cheese. Heat under the broiler until the cheese is melted and beginning to brown.
2 Tbsp extra virgin olive oil
2 lbs yellow, white, or Walla Walla onions, peeled and thinly sliced
3 tsp sugar
Sea salt and pepper
2 cloves garlic, minced
2 quarts vegetable broth
French baguette, cut in one-inch slices on the diagonal
1/2 lb emmental or swiss cheese, shredded or sliced
DIRECTIONS
Heat the oil in a pot over medium heat. Add the onions to the hot pot and cook for about 10 minutes, stirring frequently. The onions should become soft but not yet browned.
Add the sugar, salt, and pepper, and continue cooking for about 20 minutes. Stir frequently and lower the heat if necessary to avoid burning the onions. They should be golden brown and soft. Taste and adjust seasoning if necessary. (The onions should be fairly sweet at this point.)
Add the garlic and broth and bring to a boil. Reduce heat and simmer for at least 15 minutes. You can keep the soup warm on the stove until ready to broil and serve, or allow it to cool and keep it in the refrigerator for 2-3 days.
When ready to serve, heat the broiler and ladle the soup into individual oven-safe bowls. Top each bowl with a layer of bread, trimming slices if necessary to cover the entire surface. Cover the bread with the cheese. Heat under the broiler until the cheese is melted and beginning to brown.
A Greener Clean
By Carine Redmond
It comes as no surprise that so many of the cleaning products we use on a daily (alright fine, weekly) basis can be hazardous to the environment and our health. AspenClean is a Vancouver owned and operated business that manufactures their own 100% natural ECOCERT approved cleaning products. AspenClean carries everything from all purpose solution to bathroom cleaner and scrubbing powder. Alicia Sokolowski and Chris Solodko, owners of AspenClean, have offered up their tips for getting your space spic and span minus the irritated eyes and harsh scents:
1. Instead of focusing on killing germs and bacteria, focus on getting rid of the carriers. Use microfiber cloths and mop-covers, instead of cloth or paper. Microfiber is far more effective in picking up dust, dirt, hairs and lint, and microbes.
2. Stop cleaning with your nose! That powerful bleach, lemon, or pine smell does not mean the space is clean. Fragrance-fee cleaners are as or more powerful than the heavily scented cleaners we are so used to.
3. Try switching to natural, environmentally safe cleaning products, or using some of the homemade solutions that your grandmother would have used. Try vinegar and baking soda.
4. Add a few drops of tee tree oil to your cleaning solutions to add some power and zing.
5. Hand washing with simple soap and water removes most micro-organisms and is the best defense against germs and bacteria.
Add some green to that clean and get scrubbing!
Green Earth Organics is pleased to carry AspenClean's line of household cleaning products. The All Purpose Cleaner, All-in-One Concentrate, Kitchen Cleaner, Bathroom Cleaner, Glass Cleaner, and SuperScrub Powder are 10% off for a limited time!
It comes as no surprise that so many of the cleaning products we use on a daily (alright fine, weekly) basis can be hazardous to the environment and our health. AspenClean is a Vancouver owned and operated business that manufactures their own 100% natural ECOCERT approved cleaning products. AspenClean carries everything from all purpose solution to bathroom cleaner and scrubbing powder. Alicia Sokolowski and Chris Solodko, owners of AspenClean, have offered up their tips for getting your space spic and span minus the irritated eyes and harsh scents:
1. Instead of focusing on killing germs and bacteria, focus on getting rid of the carriers. Use microfiber cloths and mop-covers, instead of cloth or paper. Microfiber is far more effective in picking up dust, dirt, hairs and lint, and microbes.
2. Stop cleaning with your nose! That powerful bleach, lemon, or pine smell does not mean the space is clean. Fragrance-fee cleaners are as or more powerful than the heavily scented cleaners we are so used to.
3. Try switching to natural, environmentally safe cleaning products, or using some of the homemade solutions that your grandmother would have used. Try vinegar and baking soda.
4. Add a few drops of tee tree oil to your cleaning solutions to add some power and zing.
5. Hand washing with simple soap and water removes most micro-organisms and is the best defense against germs and bacteria.
Add some green to that clean and get scrubbing!
Green Earth Organics is pleased to carry AspenClean's line of household cleaning products. The All Purpose Cleaner, All-in-One Concentrate, Kitchen Cleaner, Bathroom Cleaner, Glass Cleaner, and SuperScrub Powder are 10% off for a limited time!
Thursday, September 2, 2010
Peach Dumplings
INGREDIENTS
1 cup sugar
1 Tbsp butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 tsp baking powder
1/2 tsp sea salt
1 Tbsp sugar (optional)
1/2 cup milk or cream (approximately)
Cinnamon sugar (optional)
DIRECTIONS
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.
In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar (if using). Stir in enough milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.
Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream. Serves 4 to 6.
1 cup sugar
1 Tbsp butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 tsp baking powder
1/2 tsp sea salt
1 Tbsp sugar (optional)
1/2 cup milk or cream (approximately)
Cinnamon sugar (optional)
DIRECTIONS
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.
In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar (if using). Stir in enough milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.
Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream. Serves 4 to 6.
Thursday, August 26, 2010
Peach and Plum Crisp
INGREDIENTS
1 lb ripe peaches
1 lb ripe plums
1/4 cup sugar
1 Tbsp plus 1 tsp arrowroot or cornstarch
3/4 cup rolled oats
3/4 cup unbleached flour
1/2 cup sugar or demerara sugar
1/2 tsp cinnamon
Pinch of sea salt
1/3 cup butter, melted
1/3 cup plain yogurt
DIRECTIONS
Preheat the oven to 400F degrees.
Cut the peaches and plums into 1-inch pieces. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl, whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), and then transfer the fruit to an 8-inch square baking dish.
To make the topping, combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the oven. Enjoy warm or at room temperature.
1 lb ripe peaches
1 lb ripe plums
1/4 cup sugar
1 Tbsp plus 1 tsp arrowroot or cornstarch
3/4 cup rolled oats
3/4 cup unbleached flour
1/2 cup sugar or demerara sugar
1/2 tsp cinnamon
Pinch of sea salt
1/3 cup butter, melted
1/3 cup plain yogurt
DIRECTIONS
Preheat the oven to 400F degrees.
Cut the peaches and plums into 1-inch pieces. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl, whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), and then transfer the fruit to an 8-inch square baking dish.
To make the topping, combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the oven. Enjoy warm or at room temperature.
Thursday, August 19, 2010
Grilled Oyster Mushrooms
INGREDIENTS
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
Grilled Leeks
INGREDIENTS
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
Wednesday, August 18, 2010
Home Grown: Local Sustainable Food
From the Museum of Vancouver:
Home Grown is a photographic exploration of local food production and sustainable farming in Vancouver and the surrounding region, presented by MOV and FarmFolk/CityFolk.
In photo-journalistic style, 39 stunning images by photographer, Brian Harris, contain a call-to-action for individuals and communities to reclaim control of local food systems and to think carefully about the ethics of food consumption decisions that are made everyday.
Accompanying programs, including workshops, screening, talks, and tours, will give a deeper understanding and appreciation of local food production issues as well as the inspiration and skills to start a backyard or community garden.
Home Grown Talk & Tour Events:
September 02, 2010 - 7:00 PM: Chris Bodnar, Glen Valley Organic Farm
Topic: A farmer's direct relationship with their customer through CSA, farmers markets, and restaurant delivery.
Biography: Chris Bodnar started farming at Glen Valley Organic Farm beginning in the 2007 season. Prior to farming Chris was an academic in the field of Communication. A desire to work in a more sustainable and locally-based career lead him to consider other work. Inspired by the work of local food-related organizations, Chris decided to investigate farming. Glen Valley Organic Farm currently employs 7 people to grow organic fruit, vegetables and eggs on 12.5 acres. Glen Valley Organic Farm is co-operatively owned by 70 shareholders who purchased the farm in 1998. Two GVOFC farm enterprises sell produce at seven farmers markets. Their fruit and vegetables are used by restaurants across the Lower Mainland as well as home delivery grocery services. GVOFC farm mainly sells to the public at farmers markets, both as Glen Valley Organic Farm and through the Langley Organic Growers co-operative, and through the CSA Harvest Box program at NOW BC. They sell to two restaurants directly (Aphrodite's Cafe and Seasonal 56) and to a local distributor (Biovia).
October 07, 2010 - 7:00 PM: Karen Howbolt, Politics of Seeds
Topic: Politics of seeds and our local good system with a global view.
Biography: Karen Hawbolt has worked with The Haliburton Community Organic Farm Society to produce bountiful harvests that were sold at the farm stand and to other customers throughout Greater Victoria. While farming on Salt Spring Island, Karen has also was a seed grower for Salt Spring Seeds.
November 04, 2010 - 7:00 PM: Chris Hergesheimer, The Flour Peddler, and Jim Grieshaber-Otto, Cedar Isle Farm
Topic: Growing local grain and the first grain CSA in the Lower Mainland.
Biography: Chris Hergesheimer holds a B.A. in Anthropology from Simon Fraser University. He is the founding member of the Local-Grain-Initiative. Hergesheimer's goal is to position himself at the centre of a community dedicated to local sustainable food production in just the way the community miller was central to communities before the mega-marts and the 10,000-kilometre supply chain. Chris organizes FF/CF'S Grain Chain Coordinator whilst he runs his own business, The Flour Peddler.
Jim Grieshaber-Otto of Cedar Isle Farm together with Diane Exley and their two children, manage a community-minded family farm that has been growing small amounts of grain for several decades. About 100 acres in size, Cedar Isle Farm partners with a neighbouring dairy farm to produce silage and hay (for both cows and horses), and pastures Angus beef cattle, layer hens, and free-range broiler chickens. The farm grows a few acres of grain each year – mostly oats and wheat – which is either used as animal feed or sold to friends and neighbors. Although not certified, the farm has long operated under organic principles and is in the process of seeking certification.
December 02, 2010 - 7:00 PM: Chef Andrea Carlson, Bishops, and Heather Pritchard, Glorious Organics Farmer
Topic: Co-creation of our local food cuisine.
Biography: Chef Andrea Carlson is a graduate of the Dubrulle Culinary School. Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscap. Andrea Carlson has garnered the Prestigious Green Award from Vancouver Magazine.
Heather Pritchard has over 40 years experience assisting non-profits, co-operatives, and small businesses with financial planning, organizational development, and personnel management. She is a member of Glorious Organics Cooperative, a certified organic farm business operating from Fraser Common Farm Cooperative in the Fraser Valley. As an active member in the land cooperative and a grower, producer and marketer of certified organic product, she has first-hand experience with the challenges of sustainable agriculture. Heather co-wrote the FarmFolk/CityFolk book, is on the GVRD Agricultural Advisory Committee, a founding member of the Vancouver Food Policy Council, and Treasurer of the BC Food Systems Network.
For more information about the events and for ticket pricing, check out the Museum of Vancouver's event page.
Home Grown is a photographic exploration of local food production and sustainable farming in Vancouver and the surrounding region, presented by MOV and FarmFolk/CityFolk.
In photo-journalistic style, 39 stunning images by photographer, Brian Harris, contain a call-to-action for individuals and communities to reclaim control of local food systems and to think carefully about the ethics of food consumption decisions that are made everyday.
Accompanying programs, including workshops, screening, talks, and tours, will give a deeper understanding and appreciation of local food production issues as well as the inspiration and skills to start a backyard or community garden.
Home Grown Talk & Tour Events:
September 02, 2010 - 7:00 PM: Chris Bodnar, Glen Valley Organic Farm
Topic: A farmer's direct relationship with their customer through CSA, farmers markets, and restaurant delivery.
Biography: Chris Bodnar started farming at Glen Valley Organic Farm beginning in the 2007 season. Prior to farming Chris was an academic in the field of Communication. A desire to work in a more sustainable and locally-based career lead him to consider other work. Inspired by the work of local food-related organizations, Chris decided to investigate farming. Glen Valley Organic Farm currently employs 7 people to grow organic fruit, vegetables and eggs on 12.5 acres. Glen Valley Organic Farm is co-operatively owned by 70 shareholders who purchased the farm in 1998. Two GVOFC farm enterprises sell produce at seven farmers markets. Their fruit and vegetables are used by restaurants across the Lower Mainland as well as home delivery grocery services. GVOFC farm mainly sells to the public at farmers markets, both as Glen Valley Organic Farm and through the Langley Organic Growers co-operative, and through the CSA Harvest Box program at NOW BC. They sell to two restaurants directly (Aphrodite's Cafe and Seasonal 56) and to a local distributor (Biovia).
October 07, 2010 - 7:00 PM: Karen Howbolt, Politics of Seeds
Topic: Politics of seeds and our local good system with a global view.
Biography: Karen Hawbolt has worked with The Haliburton Community Organic Farm Society to produce bountiful harvests that were sold at the farm stand and to other customers throughout Greater Victoria. While farming on Salt Spring Island, Karen has also was a seed grower for Salt Spring Seeds.
November 04, 2010 - 7:00 PM: Chris Hergesheimer, The Flour Peddler, and Jim Grieshaber-Otto, Cedar Isle Farm
Topic: Growing local grain and the first grain CSA in the Lower Mainland.
Biography: Chris Hergesheimer holds a B.A. in Anthropology from Simon Fraser University. He is the founding member of the Local-Grain-Initiative. Hergesheimer's goal is to position himself at the centre of a community dedicated to local sustainable food production in just the way the community miller was central to communities before the mega-marts and the 10,000-kilometre supply chain. Chris organizes FF/CF'S Grain Chain Coordinator whilst he runs his own business, The Flour Peddler.
Jim Grieshaber-Otto of Cedar Isle Farm together with Diane Exley and their two children, manage a community-minded family farm that has been growing small amounts of grain for several decades. About 100 acres in size, Cedar Isle Farm partners with a neighbouring dairy farm to produce silage and hay (for both cows and horses), and pastures Angus beef cattle, layer hens, and free-range broiler chickens. The farm grows a few acres of grain each year – mostly oats and wheat – which is either used as animal feed or sold to friends and neighbors. Although not certified, the farm has long operated under organic principles and is in the process of seeking certification.
December 02, 2010 - 7:00 PM: Chef Andrea Carlson, Bishops, and Heather Pritchard, Glorious Organics Farmer
Topic: Co-creation of our local food cuisine.
Biography: Chef Andrea Carlson is a graduate of the Dubrulle Culinary School. Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscap. Andrea Carlson has garnered the Prestigious Green Award from Vancouver Magazine.
Heather Pritchard has over 40 years experience assisting non-profits, co-operatives, and small businesses with financial planning, organizational development, and personnel management. She is a member of Glorious Organics Cooperative, a certified organic farm business operating from Fraser Common Farm Cooperative in the Fraser Valley. As an active member in the land cooperative and a grower, producer and marketer of certified organic product, she has first-hand experience with the challenges of sustainable agriculture. Heather co-wrote the FarmFolk/CityFolk book, is on the GVRD Agricultural Advisory Committee, a founding member of the Vancouver Food Policy Council, and Treasurer of the BC Food Systems Network.
For more information about the events and for ticket pricing, check out the Museum of Vancouver's event page.
Thursday, August 12, 2010
Strawberry Daiquiris
Contributed by Green Earth Organics' member Kim J.
INGREDIENTS
Juice of one lime (or equivalent in lime juice)
15 strawberries
1 Tbsp honey
1 cup ice
3 oz rum (optional, but recommended!)
DIRECTIONS
Blend in blender for one minute. Pour and enjoy!
INGREDIENTS
Juice of one lime (or equivalent in lime juice)
15 strawberries
1 Tbsp honey
1 cup ice
3 oz rum (optional, but recommended!)
DIRECTIONS
Blend in blender for one minute. Pour and enjoy!
Simple Coleslaw
INGREDIENTS
1/2 cup white wine vinegar
6 Tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground pepper, to taste
1 head green cabbage, grated
2 or 3 carrots, grated
DIRECTIONS
Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage and carrots, and toss. Cover and refrigerate for at least 5 hours (or overnight) to allow the flavours to meld.
1/2 cup white wine vinegar
6 Tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground pepper, to taste
1 head green cabbage, grated
2 or 3 carrots, grated
DIRECTIONS
Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage and carrots, and toss. Cover and refrigerate for at least 5 hours (or overnight) to allow the flavours to meld.
Roasted Cabbage and Apples
Roasting cabbage gives it additional flavour (and won't stink up the house.) The addition of apples lends a sweetness that blends beautifully with the cabbage.
INGREDIENTS
1 head green cabbage, cored and cut into eight wedges
3 firm apples (Gala, Fuji, or similar), cored and cut into 16 wedges each
3/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Heat oven to 450 degrees F.
Separate cabbage leaves and spread evenly on a cookie sheet with sides. Cover tightly with foil. Cook 20 minutes, or until tender.
Remove foil and add apple slices. Sprinkle with salt and pepper. Cook about 30 minutes more, mixing gently occasionally, until some of the cabbage has begun to brown and the apples are tender.
INGREDIENTS
1 head green cabbage, cored and cut into eight wedges
3 firm apples (Gala, Fuji, or similar), cored and cut into 16 wedges each
3/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Heat oven to 450 degrees F.
Separate cabbage leaves and spread evenly on a cookie sheet with sides. Cover tightly with foil. Cook 20 minutes, or until tender.
Remove foil and add apple slices. Sprinkle with salt and pepper. Cook about 30 minutes more, mixing gently occasionally, until some of the cabbage has begun to brown and the apples are tender.
Sunday, August 8, 2010
Chevre Zucchini Gratin
INGREDIENTS
2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.
2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.
Thursday, July 29, 2010
Green Bean Salad with Fresh Mint
INGREDIENTS
1 lb fresh green beans, trimmed
8 fresh mint leaves, chopped
1 Tbsp extra virgin olive oil
3 Tbsp rice vinegar
Sea salt and fresh ground pepper to taste
DIRECTIONS
Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag.
Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavours combine. Serve cold.
1 lb fresh green beans, trimmed
8 fresh mint leaves, chopped
1 Tbsp extra virgin olive oil
3 Tbsp rice vinegar
Sea salt and fresh ground pepper to taste
DIRECTIONS
Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag.
Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavours combine. Serve cold.
Tuesday, July 27, 2010
With Glowing Hearts - The Movie
As someone who lives in the GVRD, we're all aware of the amount of film production that happens in "Hollywood North", but how often have we had the chance to get involved? "With Glowing Hearts" is the debut documentary feature from Vancouver-based director Andrew Lavigne. It is currently in post-production, but it needs your help to get to the finish line.
The story follows 4 different people living and working in Vancouver whose lives have been changed by the power of social media and the Internet. The four stories come together and move apart as the subjects live and work in Vancouver's Downtown Eastside during the lead-up to the 2010 Winter Olympics.
The filmmakers are still short $10,000 (CDN) needed to complete the film. To fund the completion of the film the producers are launching "The Toonie and Tweet Torch Relay", an online fundraising campaign combined with a unique real world event: flash mob human curling.
"This is a film that was made to document an important period in the city's history and in particular how it affected marginalized populations," says Producer (and Green Earth Organics employee) Jon Ornoy, "It's a natural extension to reach out to our friends and neighbours in the final push. Like the people in our film we are using technology and social networks to draft a small army of 'producers' to help make our vision of celebrating Vancouver's diversity a reality."
The filmmakers, with the help of a community of contributors, have set up a website (WghTheMovie.ca) to process micro-donations by PayPal or credit card. With a minimum contribution of $2, participants can have their name published as 'producers' in a word cloud that will appear in the film's credit roll. Increasing your contribution will increase the size of your name in the cloud.
"Our idea comes from a time when people would pass around a hat to support artists they enjoy and communities they believe in," says Ornoy, "In our case, the contributions support social media for social change. And like the stories and movement our film covers, we hope this campaign inspires audiences to move beyond spectators and become participants."
Anyone interested in becoming a part of Team WGH should head over to WghTheMovie.ca and look for the "Support the Film" tab, or write to jon@animalmotherfilms.com for more information.
The story follows 4 different people living and working in Vancouver whose lives have been changed by the power of social media and the Internet. The four stories come together and move apart as the subjects live and work in Vancouver's Downtown Eastside during the lead-up to the 2010 Winter Olympics.
The filmmakers are still short $10,000 (CDN) needed to complete the film. To fund the completion of the film the producers are launching "The Toonie and Tweet Torch Relay", an online fundraising campaign combined with a unique real world event: flash mob human curling.
"This is a film that was made to document an important period in the city's history and in particular how it affected marginalized populations," says Producer (and Green Earth Organics employee) Jon Ornoy, "It's a natural extension to reach out to our friends and neighbours in the final push. Like the people in our film we are using technology and social networks to draft a small army of 'producers' to help make our vision of celebrating Vancouver's diversity a reality."
The filmmakers, with the help of a community of contributors, have set up a website (WghTheMovie.ca) to process micro-donations by PayPal or credit card. With a minimum contribution of $2, participants can have their name published as 'producers' in a word cloud that will appear in the film's credit roll. Increasing your contribution will increase the size of your name in the cloud.
"Our idea comes from a time when people would pass around a hat to support artists they enjoy and communities they believe in," says Ornoy, "In our case, the contributions support social media for social change. And like the stories and movement our film covers, we hope this campaign inspires audiences to move beyond spectators and become participants."
Anyone interested in becoming a part of Team WGH should head over to WghTheMovie.ca and look for the "Support the Film" tab, or write to jon@animalmotherfilms.com for more information.
Thursday, July 22, 2010
Tarragon Balsamic Vinaigrette
INGREDIENTS
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic cloves, minced or pressed
3/4 Tbsp fresh tarragon, minced
1 Tbsp Dijon mustard
Sea salt and pepper, to taste
DIRECTIONS
Whisk together all ingredients. Refrigerate leftovers for up to one week.
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic cloves, minced or pressed
3/4 Tbsp fresh tarragon, minced
1 Tbsp Dijon mustard
Sea salt and pepper, to taste
DIRECTIONS
Whisk together all ingredients. Refrigerate leftovers for up to one week.
Thymed Zucchini
INGREDIENTS
2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper
DIRECTIONS
In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper
DIRECTIONS
In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
About Ethical Bean Coffee
Green Earth Organics is thrilled to be introducing Ethical Bean's coffees to our product offerings. This is an incredible local company that is setting the highest standards in environmental and social sustainability.
Ethical Bean Coffee is one of Canada's leading suppliers of 100% Fairtrade Certified organic and shade grown coffee. The Vancouver-based company prides itself on being both just, and better, in everything that they do. Whether through programs that respect the earth and its farmers or by leaving a minimal environmental footprint, Ethical Bean is constantly seeking new ways to do the right thing.
Ethical Bean's commitment to fair and environmentally friendly production practices starts at the source. Through a relationship with Transfair Canada, the company is able to ensure that the producers they purchase from are safe from the volatilities of the coffee market. And by using only 100% certified organic coffee, harmful pesticides and other chemicals don't come near the coffee or its growers.
Once the beans arrive in Vancouver, they are cupped, tested and slurped, then stamped with an "e" of approval and roasted in a 100% carbon neutral facility that has been designed to LEED (Leadership in Energy and Environmental Design) CI standards. Ethical Bean's sound environmental practices extend to the small details: from the biodegradable and compostable cups and cutlery used at the roastery's on-site cafe, to the bag-return program that invites consumers to drop off all empty coffee bags (even those of competitors) for storage until a suitable recycling solution is found.
The company's dedication to both local and global environmental and community aid programs was raised to new heights in 2010 when Ethical Bean became a certified B Corporation. This membership aligns Ethical Bean with fellow like-minded businesses across North America dedicated to ensuring their products, practices and profits result in positive change that benefit both environmental and social causes.
Ethical Bean's assistance with community outreach ranges from hometown to international charities. Each December, the company donates $1 from each unit of coffee sold to its Kids to School program, benefiting two non-profit organizations: Child Aid's FUNDIT and Project Somos. FUNDIT provides children in Guatemala with the finances for school registration fees, uniforms, school supplies, shoes and textbooks, and when needed, transportation costs and health care for a year. Project SOMOS is a Vancouver-based non-profit organization that is committed to building a village in Guatemala for abandoned and orphaned children. Once completed, the village will have homes for children with organic gardens and orchards, buildings for art and music workshops, a library, and a large playground and soccer field.
For a limited time, Green Earth Organics will have Ethical Bean Coffee on sale for 10% off. Choose your favourite or get a couple and find a new favourite:
Bold: Dark roast. Dark, but not too dark. Edgy on one hand, seductively smooth on the other.
Classic: Medium roast. Ethical Bean's Classic is a coffee insider's favourite and the little black dress of their lineup. Elegant acidity highlights a nuanced, medium bodied cup.
Decaf: Dark roast. A very undecaf decaf. Gobs of body, intriguing chocolate character. Dynamite as drip, scintillating as espresso.
Lush: Medium dark roast. Any richer, and you'd ask it for it a loan. A heavy cup with Burgundian fullness, alive with fruit, smoke, and earth notes.
Rocket Fuel: French roast. The lovechild of dark alchemy and complete combustion. A hammering dark roast, blended to display body, balance and a dazzling dark cocoa-laced finish.
Sweet Espresso: Medium dark roast. A multi-dimensional, full-bodied velvet slipper for your tongue, dripping with crema. A stand-up straight shot. Marries beautifully with milk.
Ethical Bean Coffee is one of Canada's leading suppliers of 100% Fairtrade Certified organic and shade grown coffee. The Vancouver-based company prides itself on being both just, and better, in everything that they do. Whether through programs that respect the earth and its farmers or by leaving a minimal environmental footprint, Ethical Bean is constantly seeking new ways to do the right thing.
Ethical Bean's commitment to fair and environmentally friendly production practices starts at the source. Through a relationship with Transfair Canada, the company is able to ensure that the producers they purchase from are safe from the volatilities of the coffee market. And by using only 100% certified organic coffee, harmful pesticides and other chemicals don't come near the coffee or its growers.
Once the beans arrive in Vancouver, they are cupped, tested and slurped, then stamped with an "e" of approval and roasted in a 100% carbon neutral facility that has been designed to LEED (Leadership in Energy and Environmental Design) CI standards. Ethical Bean's sound environmental practices extend to the small details: from the biodegradable and compostable cups and cutlery used at the roastery's on-site cafe, to the bag-return program that invites consumers to drop off all empty coffee bags (even those of competitors) for storage until a suitable recycling solution is found.
The company's dedication to both local and global environmental and community aid programs was raised to new heights in 2010 when Ethical Bean became a certified B Corporation. This membership aligns Ethical Bean with fellow like-minded businesses across North America dedicated to ensuring their products, practices and profits result in positive change that benefit both environmental and social causes.
Ethical Bean's assistance with community outreach ranges from hometown to international charities. Each December, the company donates $1 from each unit of coffee sold to its Kids to School program, benefiting two non-profit organizations: Child Aid's FUNDIT and Project Somos. FUNDIT provides children in Guatemala with the finances for school registration fees, uniforms, school supplies, shoes and textbooks, and when needed, transportation costs and health care for a year. Project SOMOS is a Vancouver-based non-profit organization that is committed to building a village in Guatemala for abandoned and orphaned children. Once completed, the village will have homes for children with organic gardens and orchards, buildings for art and music workshops, a library, and a large playground and soccer field.
For a limited time, Green Earth Organics will have Ethical Bean Coffee on sale for 10% off. Choose your favourite or get a couple and find a new favourite:
Bold: Dark roast. Dark, but not too dark. Edgy on one hand, seductively smooth on the other.
Classic: Medium roast. Ethical Bean's Classic is a coffee insider's favourite and the little black dress of their lineup. Elegant acidity highlights a nuanced, medium bodied cup.
Decaf: Dark roast. A very undecaf decaf. Gobs of body, intriguing chocolate character. Dynamite as drip, scintillating as espresso.
Lush: Medium dark roast. Any richer, and you'd ask it for it a loan. A heavy cup with Burgundian fullness, alive with fruit, smoke, and earth notes.
Rocket Fuel: French roast. The lovechild of dark alchemy and complete combustion. A hammering dark roast, blended to display body, balance and a dazzling dark cocoa-laced finish.
Sweet Espresso: Medium dark roast. A multi-dimensional, full-bodied velvet slipper for your tongue, dripping with crema. A stand-up straight shot. Marries beautifully with milk.
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