Shredded Wheat Cookies

INGREDIENTS

2 3/4 cups Kashi Organic Bite Size Whole Wheat Cereal
2 cups chocolate chips
1 cup butter at room temperature
1 cup granulated sugar
1 cup packed brown sugar

2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

Special equipment: food processor

DIRECTIONS

Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.

Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until finely ground.

In a large bowl, cream together butter, sugar, and brown sugar. Beat in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Stir in the shredded wheat mixture. Add the remaining chocolate chips. 

Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.

Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.

Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.

Make sure you cool them completely before packing in an airtight container.

Chocolate Popcorn Trail Mix

INGREDIENTS

2 ounces chocolate chips
2 cups popped popping corn
2 cups Kashi Organic Bite Size Whole Wheat Cereal
1 cup dried cranberries

DIRECTIONS

Melt chocolate on low heat in medium, heavy-bottomed pot, stirring until completely smooth. Remove from heat.

Add popcorn and cereal; toss to evenly coat.

Spread into single layer on large piece of waxed paper. Cool. Toss with cranberries before serving.

Store in airtight container at room temperature.  

Holiday Schedule

During the holiday season, parties and events take people out of their houses and many people's schedules are disrupted by vacations and travel. During this busy time, Green Earth Organics wants to make it as easy as possible for you to continue to receive your organic fruits, vegetables, and groceries (including many special seasonal items) so we will be open through the whole holiday season. We're making minimal changes to our office and delivery schedules.

Office and Member Service

The office will be open from 8 AM to 4 PM, Mondays through Thursdays, and 8 AM to noon on Fridays with only the following exceptions:

Monday, December 24th: 8 AM to noon
Tuesday, December 25th: closed
Wednesday, December 26th: 8 AM to noon

Monday, December 31st: 8 AM to noon
Tuesday, January 1st: 8 AM to noon

Please note that Melissa does work from home on Sundays as well, so emails will be answered from Sundays through Friday mornings.  

Fraser Valley

Since Dean doesn't deliver on Tuesdays, there will be no changes to his delivery schedule. Please note that he will be delivering on Wednesday, December 26th.  

Sea to Sky

Glenn will be moving the deliveries from Tuesday, December 25th, to Monday, December 24th. Similarly, Glenn will be moving the deliveries from Tuesday, January 1st, to Monday, December 31st.

On both Mondays, bins will be delivered earlier in the day than they are usually done, hopefully between 3 PM and 6 PM, to avoid disrupting Christmas Eve and New Years Eve. If you have any concerns about your delivery time, please give us a call or email.

Though the deadline for changes to all of those bins will still be Monday at 9 AM, efforts to get orders in by Sunday morning would be much appreciated.

Vancouver

All deliveries scheduled for Monday, December 24th, and Monday, December 31st, including our downtown office and business deliveries, will proceed as normal.

Deliveries scheduled for Tuesday, December 25th, will be moved to Wednesday, December 26th. The deadline for changes will still be 9 AM on Monday. Deliveries will be done as normal for bins scheduled for Wednesday, December 26th, and the rest of the week.

Similarly, we will be doing the deliveries scheduled for Tuesday, January 1st, on Wednesday, January 2nd, with the usual deadline of 9 AM on Monday.

Victoria

Deliveries scheduled for Tuesday, December 25th, will be moved to the morning of Wednesday, December 26th. Deliveries scheduled for Wednesday, December 26th, will still be delivered in the afternoon and evening of that day; they may come a little later, since Aaron will be packing those bins fresh after the morning deliveries are made.

Please note that the deadline for deliveries usually done on Tuesday will remain 9 AM on Monday despite the temporary delivery day change.

Aaron will be delivering on Tuesday, January 1st, so no other delivery days or deadlines will be changed.

Organic Labeling in Canada

On June 30, 2009, The Organic Products Regulations came into force. Any products marketed as organic in international or inter provincial trade or any product that carries the organic agricultural product legend much comply with these regulations.

- Only products with a 95% or greater organic content may be labelled as "organic" or bear the "Organic" logo and must be certified and the name of the Certification Body must appear on the label.

- Products with multi ingredients that have a 70% to 95% organic content may only use the declaration "contains x% organic ingredients".  These products may not use the organic logo and/or claim to be organic. These products must also be certified and the name of the Certification Body must appear on the label.

- Products with multi ingredients with less than 70% organic content may only contain organic claims in the product ingredient list.  These products do not require certification and may not use the organic logo. However, the organic ingredients contained within the product must be certified.

- "100% Organic" claim is not permitted in Canada.

Here is a great link to the Canadian Food Inspection Agency all about Organic Products, Labeling and Certification:
http://www.inspection.gc.ca/food/organic-products/eng/1300139461200/1300140373901

Mandarin Vinaigrette Over Spinach

INGREDIENTS

3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil

DIRECTIONS

Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.

Combine on pulse setting.  Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.

Serve over spinach or any other favourite lettuce salad.  Dressing can be served warm or cold.

Consider marinating vegetables and making a stir fry.

Refrigerate left overs up to 1 week.

White Bean and Escarole Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole

DIRECTIONS

Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.

Place garlic cloves in a small saucepan and add water just to cover the garlic.  Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.

Puree the beans and onion in small batches to the consistency of thick cream.

Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.

Serves 6.

Sauteed Escarole with Parmesan and Toasted Walnuts

INGREDIENTS

1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste

DIRECTIONS

Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.

Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.

Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.

Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.