We've talked about Fair Trade in this space before. When you care about where and how your food is grown--and, oh, do we ever--it becomes impossible to ignore the remaining piece of the equation: by whom. You know that we carry as many Fair Trade products as we can (or if you don't, check out a comprehensive list here), but do you know what Fair Trade and its accompanying certification really mean?
When you purchase items that are Fair Trade certified, you are supporting businesses that value their workers, that seek to support rather than exploit, and that are committed to sustainability, transparency, and relationships. These principles are important to us.
As folks who commit to eating organic as much as we can, we're used to acting on our principles without always needing to see direct results--we know that eating organic is better for our bodies, for our children, and for the environment, even when we can't see it. We're used to growing, shopping, and eating this way. We've taken the time to learn about why it makes sense to eat organically and know why it's important to us. Let's take the same kind of time to remember that items we choose to purchase, especially--but not exclusively--those coming to us from far away, are grown, packaged, and created by real people who are directly affected by how we choose to spend our dollars. Reading about the terrible consequences that big banana companies, unchecked by Fair Trade restrictions, have wreaked on the land and on millions of people's lives is sobering. We're thrilled to say that we've been carrying nothing but Fair Trade bananas for a long time now, and hope to continue to able to do so.
When you see the Fair Trade symbol on a product, you know that these principles are being put into action (taken from Fair World Project):
Long-Term Direct Trading Relationships
Payment of Fair Prices and Wages
No Child, Forced or Otherwise Exploited Labor
Workplace Non-Discrimination, Gender Equity and Freedom of Association
Safe Working Conditions & Reasonable Work Hours
Investment in Community Development Projects
Environmental Sustainabilty
Traceability and Transparency
Take the time to learn more. The newest issue of For A Better World Publication has just been released. Read more about banana farming practices, fair trade crafts, fair trade quinoa and much more. Because we care, and we know that you do too.
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.
Tuesday, October 11, 2011
Mango Dhal
INGREDIENTS
1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro
DIRECTIONS
Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.
1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro
DIRECTIONS
Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.
Dealing with Mangoes
Mangoes are sweet and juicy and full of nutrition. They are an excellent source of vitamin A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. Fresh mango is also a very rich source of potassium and a very good source of vitamin B6, vitamin C, and vitamin E. However, they can be tricky to deal with, leaving a consumer wondering if the treat is worth the work.
Because mangoes come in a wide variety of colours, including green, red, yellow, and orange, colour is not the best way to determine ripeness. Sniff for a fragrant fruity odour at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Keep unripe mangoes at room temperature.
There are a number of ways to prepare a mango. Googling "how to cut a mango" yields 349,000 results, with many photo tutorials and videos. Here are my favourite ways to prepare this fruit for eating:
To make the prettiest cubes, perhaps for a fruit salad, cut the mango in half lengthwise around the central pit, much like you would cut an avocado. With a little help from your knife, remove the pit, then score the flesh on both halves in a grid pattern, being careful not to cut through the skin. Turn each half inside out by pushing the center of the skin up from the back so the cubes stand out and cut them off the skin.
Alton Brown on Food TV recommends peeling your mango with a vegetable peeler, then using a corn-on-the-cob holder to hold the mango upright while carving all the flesh off.
You can see variations on both of the above techniques, with pictures, on the Start Cooking blog.
My favourite technique is a bit different. If your mango is nicely ripe, you can peel it by hand. I use a knife to trim a bit of skin off each of the tips of the fruit, then peel the skin off, much like peeling a banana. I find that one direction often works better than the other, so if the mango isn't peeling, I rotate it and try the other way. Once the skin's off, I use a knife to carefully carve the fruit off the pit. It is messy and the results aren't tidy cubes, but it seems to get the maximum amount of fruit off both skin and pit and the mango still tastes delicious.
Enjoy!
Because mangoes come in a wide variety of colours, including green, red, yellow, and orange, colour is not the best way to determine ripeness. Sniff for a fragrant fruity odour at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Keep unripe mangoes at room temperature.
There are a number of ways to prepare a mango. Googling "how to cut a mango" yields 349,000 results, with many photo tutorials and videos. Here are my favourite ways to prepare this fruit for eating:
To make the prettiest cubes, perhaps for a fruit salad, cut the mango in half lengthwise around the central pit, much like you would cut an avocado. With a little help from your knife, remove the pit, then score the flesh on both halves in a grid pattern, being careful not to cut through the skin. Turn each half inside out by pushing the center of the skin up from the back so the cubes stand out and cut them off the skin.
Alton Brown on Food TV recommends peeling your mango with a vegetable peeler, then using a corn-on-the-cob holder to hold the mango upright while carving all the flesh off.
You can see variations on both of the above techniques, with pictures, on the Start Cooking blog.
My favourite technique is a bit different. If your mango is nicely ripe, you can peel it by hand. I use a knife to trim a bit of skin off each of the tips of the fruit, then peel the skin off, much like peeling a banana. I find that one direction often works better than the other, so if the mango isn't peeling, I rotate it and try the other way. Once the skin's off, I use a knife to carefully carve the fruit off the pit. It is messy and the results aren't tidy cubes, but it seems to get the maximum amount of fruit off both skin and pit and the mango still tastes delicious.
Enjoy!
Friday, October 7, 2011
Popovers
INGREDIENTS
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
Thursday, October 6, 2011
Simple Baked Polenta with Tomato Sauce
INGREDIENTS
2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.
Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.
Bake until golden; about 20 minutes.
2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)
DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.
Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.
Bake until golden; about 20 minutes.
Tuesday, October 4, 2011
Fruit and Vegetable Storage Tips
Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.
Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.
Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.
Here are some other helpful storage tips:
Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.
Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.
Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.
Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.
Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.
Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.
Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.
Here are some other helpful storage tips:
Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.
Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.
Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.
Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.
Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.
Spinach and Strawberry Salad
INGREDIENTS
1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled
DIRECTIONS
Combine baby spinach, strawberries, pecans, and red onions in a large bowl.
Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.
1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled
DIRECTIONS
Combine baby spinach, strawberries, pecans, and red onions in a large bowl.
Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.
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