Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.
INGREDIENTS
2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.
Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.
Bake, turning every 15 minutes,
until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60
minutes.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, January 24, 2013
Tuesday, January 22, 2013
Bright Roasted Veggies
INGREDIENTS
6 beets
6 carrots, peeled and cut in half lengthwise, then quartered
2 tsp extra virgin olive oil
2 Tbsp melted butter
1/4 cup orange juice
Sea salt and ground pepper, to taste
2 Tbsp fresh dill, chopped
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Place the beets in a small ovenproof pan with a little water; cover with a lid or foil. Roast for 50 to 60 minutes, depending on the size of the beets.
After about 40 minutes, toss the carrots with the olive oil. Put them in a separate baking pan and roast for 15 to 25 minutes.
When the beets are tender when poked with a fork, remove them from the oven. Cool just enough so you can handle them safely, then cut off the stem ends and slip off the skins. Cut in to bite-sized pieces.
Toss the beets and carrots with the melted butter and the orange juice; add salt and pepper and sprinkle with chopped dill.
6 beets
6 carrots, peeled and cut in half lengthwise, then quartered
2 tsp extra virgin olive oil
2 Tbsp melted butter
1/4 cup orange juice
Sea salt and ground pepper, to taste
2 Tbsp fresh dill, chopped
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Place the beets in a small ovenproof pan with a little water; cover with a lid or foil. Roast for 50 to 60 minutes, depending on the size of the beets.
After about 40 minutes, toss the carrots with the olive oil. Put them in a separate baking pan and roast for 15 to 25 minutes.
When the beets are tender when poked with a fork, remove them from the oven. Cool just enough so you can handle them safely, then cut off the stem ends and slip off the skins. Cut in to bite-sized pieces.
Toss the beets and carrots with the melted butter and the orange juice; add salt and pepper and sprinkle with chopped dill.
Flavourful Roasted Carrots
INGREDIENTS
10 carrots, scrubbed and peeled if desired
1 1/2 Tbsp extra virgin olive oil, divided
Sea salt and ground pepper
1 clove garlic
1 Tbsp fresh ginger
1 Tbsp fresh dill, chopped
3 Tbsp plain yogurt
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Cut the carrots in half first, then cut lengthwise into sticks. Toss them with about half a tablespoon of olive oil and with salt and pepper to taste. In a roasting pan, roast until tender (30 to 60 minutes, depending on the thickness of the sticks).
In the meantime, finely grate the garlic and ginger. Mix them with the remaining olive oil, the dill, and the yogurt. Use the back of a large spoon to crush the dill and ginger bits against the side of the bowl to release the flavours. Pour the sauce over the carrots and serve hot or at room temperature.
10 carrots, scrubbed and peeled if desired
1 1/2 Tbsp extra virgin olive oil, divided
Sea salt and ground pepper
1 clove garlic
1 Tbsp fresh ginger
1 Tbsp fresh dill, chopped
3 Tbsp plain yogurt
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Cut the carrots in half first, then cut lengthwise into sticks. Toss them with about half a tablespoon of olive oil and with salt and pepper to taste. In a roasting pan, roast until tender (30 to 60 minutes, depending on the thickness of the sticks).
In the meantime, finely grate the garlic and ginger. Mix them with the remaining olive oil, the dill, and the yogurt. Use the back of a large spoon to crush the dill and ginger bits against the side of the bowl to release the flavours. Pour the sauce over the carrots and serve hot or at room temperature.
Sunday, January 20, 2013
Weather and Food Updates
The challenging weather situation outlined in our blog post California is Freezing (and so is the Broccoli) continues. Some valleys near Yuma had lows of -6 for several nights. The coastal region of Northern Mexico, down to the Gulf of California, were expected to have temperatures of 5, maybe as low as -2. All areas north of Los Mochis froze. This region is where field cucumbers, zucchinis, tomatoes, English cucumbers, eggplants, green beans, and more, are grown. Unfortunately, these plants do not recover from this kind of damage: once they freeze, they die. What has survived will grow more slowly.
The entire Salinas region of California was hit very hard, with sub-freezing temperatures and higher humidity resulting in frosts damaging their lettuce, spinach, and broccoli.
Producers in all areas are saying that this freeze was not only as cold as the devastating freeze of February 2009, the timing was worse for the plants, and the cold lasted for several days. It is still too early to know the full extent of this tragic situation.
So far, here are some of the items that are already being impacted by this bizarre weather:
Celery will be smaller, as frozen outer leaves are being trimmed off prior to shipping the product from the farm.
Lettuce is probably most affected in the short term: Iceburg has been wiped out, romaine is being trimmed back and sold primarily as romaine hearts, and lots of salad mix greens and leafy lettuces have been destroyed, with supply down to only about 15% of normal for this time of year. The recovery could take any where from 2 to 6 weeks.
Broccoli has been delayed for up to 10 days, which make supplies tight and prices higher for several weeks.
Citrus growth is now being by impacted the cold weather. Sturdier fruit like Valencia oranges and grapefruit are not affected a lot yet, but small "easy-peelers" – mandarins, clementines, and tangerines – are experiencing damage.
Peas and beans may be a problem for weeks, or even months. Growers are reporting losing over 2 million pounds of sugar snap peas each.
Green onions have frozen tips and other damage, so there will probably be shortages and what is available will probably be smaller.
Some items may have a temporary glut as veggies picked early to save them from the cold fill the market: chard, bunch beets, cilantro, and romaine hearts are predicted to be readily available for a couple of weeks, and then may experience shortages once the early harvest has run out.
We will probably all find the next couple of weeks a bit challenging in terms of variety, but we will be working with our suppliers to get the best prices possible and keep our bins as abundant as we can.
This might be an excellent time to break out your favourite root vegetable recipes, though - please email us if you have a great one, as we'd love to share it on our blog and in our newsletter. To send us a recipe, or if you have any questions or concerns, please call Melissa or Esther at 604-708-2345 (or 250-704-0660 in Victoria) or email us at info@greenearthorganics.com.
The entire Salinas region of California was hit very hard, with sub-freezing temperatures and higher humidity resulting in frosts damaging their lettuce, spinach, and broccoli.
Producers in all areas are saying that this freeze was not only as cold as the devastating freeze of February 2009, the timing was worse for the plants, and the cold lasted for several days. It is still too early to know the full extent of this tragic situation.
So far, here are some of the items that are already being impacted by this bizarre weather:
Celery will be smaller, as frozen outer leaves are being trimmed off prior to shipping the product from the farm.
Lettuce is probably most affected in the short term: Iceburg has been wiped out, romaine is being trimmed back and sold primarily as romaine hearts, and lots of salad mix greens and leafy lettuces have been destroyed, with supply down to only about 15% of normal for this time of year. The recovery could take any where from 2 to 6 weeks.
Broccoli has been delayed for up to 10 days, which make supplies tight and prices higher for several weeks.
Citrus growth is now being by impacted the cold weather. Sturdier fruit like Valencia oranges and grapefruit are not affected a lot yet, but small "easy-peelers" – mandarins, clementines, and tangerines – are experiencing damage.
Peas and beans may be a problem for weeks, or even months. Growers are reporting losing over 2 million pounds of sugar snap peas each.
Green onions have frozen tips and other damage, so there will probably be shortages and what is available will probably be smaller.
Some items may have a temporary glut as veggies picked early to save them from the cold fill the market: chard, bunch beets, cilantro, and romaine hearts are predicted to be readily available for a couple of weeks, and then may experience shortages once the early harvest has run out.
We will probably all find the next couple of weeks a bit challenging in terms of variety, but we will be working with our suppliers to get the best prices possible and keep our bins as abundant as we can.
This might be an excellent time to break out your favourite root vegetable recipes, though - please email us if you have a great one, as we'd love to share it on our blog and in our newsletter. To send us a recipe, or if you have any questions or concerns, please call Melissa or Esther at 604-708-2345 (or 250-704-0660 in Victoria) or email us at info@greenearthorganics.com.
Thursday, January 17, 2013
Fan Potatoes
INGREDIENTS
6 medium potatoes, peeled
2 Tbsp flour
3/4 tsp sea salt
1/2 tsp ground pepper
1/2 tsp paprika
1 tsp finely chopped fresh rosemary
3 Tbsp butter, melted
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Without cutting all the way through, cut 1/4-inch thick slices in potatoes. Stop cutting about 1/4-inch from the bottom on each slice.
In a small bowl, blend together the flour, salt, pepper, and paprika. Roll each potato in the mixture and put them, uncut base down, in an ovenproof dish or roasting pan.
Add the rosemary to the melted butter, stirring to combine, then drizzle over the potatoes as evenly as possible.
Bake until the potatoes are slightly fanned out, tender, and golden and crispy, about an hour and fifteen minutes. Drizzle any browned butter in the pan over the potatoes and serve hot.
6 medium potatoes, peeled
2 Tbsp flour
3/4 tsp sea salt
1/2 tsp ground pepper
1/2 tsp paprika
1 tsp finely chopped fresh rosemary
3 Tbsp butter, melted
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Without cutting all the way through, cut 1/4-inch thick slices in potatoes. Stop cutting about 1/4-inch from the bottom on each slice.
In a small bowl, blend together the flour, salt, pepper, and paprika. Roll each potato in the mixture and put them, uncut base down, in an ovenproof dish or roasting pan.
Add the rosemary to the melted butter, stirring to combine, then drizzle over the potatoes as evenly as possible.
Bake until the potatoes are slightly fanned out, tender, and golden and crispy, about an hour and fifteen minutes. Drizzle any browned butter in the pan over the potatoes and serve hot.
Baked Latkes
INGREDIENTS
4 to 6 tsp extra virgin olive oil, divided
2 lbs potatoes (or combination of any of the following: potatoes, zucchini, yams, carrots, parsnips, sweet potatoes, turnips)
1 medium onion, chopped
2 eggs, lightly beaten
1/4 cup flour
1/2 tsp baking powder
1/2 sea salt
1/4 tsp ground pepper
1 clove garlic, minced (optional)
1 Tbsp fresh dill, minced (optional)
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Coat two cookie sheets with 2 to 3 teaspoons of the oil on each.
Grate the potatoes (and other vegetables, if using) into a large bowl. Add all the other ingredients, including remaining oil. Stir to combine.
Drop the potato mixture by rounded tablespoonfuls onto the greased cookie sheets. Flatten slightly to make them into patties rather than mounds.
Bake for until the undersides are lightly browned and crisp, about 10 minutes. Brush the tops of the latkes with a very light coating of oil, then flip them over and bake for another 8 to 10 minutes. Be careful not to overcook them; they are done when they are crisp and golden brown.
Serve hot with sour cream or apple sauce.
4 to 6 tsp extra virgin olive oil, divided
2 lbs potatoes (or combination of any of the following: potatoes, zucchini, yams, carrots, parsnips, sweet potatoes, turnips)
1 medium onion, chopped
2 eggs, lightly beaten
1/4 cup flour
1/2 tsp baking powder
1/2 sea salt
1/4 tsp ground pepper
1 clove garlic, minced (optional)
1 Tbsp fresh dill, minced (optional)
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Coat two cookie sheets with 2 to 3 teaspoons of the oil on each.
Grate the potatoes (and other vegetables, if using) into a large bowl. Add all the other ingredients, including remaining oil. Stir to combine.
Drop the potato mixture by rounded tablespoonfuls onto the greased cookie sheets. Flatten slightly to make them into patties rather than mounds.
Bake for until the undersides are lightly browned and crisp, about 10 minutes. Brush the tops of the latkes with a very light coating of oil, then flip them over and bake for another 8 to 10 minutes. Be careful not to overcook them; they are done when they are crisp and golden brown.
Serve hot with sour cream or apple sauce.
Sunday, January 13, 2013
Crustless Quinoa & Greens Quiche
INGREDIENTS
1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-inch pie plate with either butter or extra virgin olive oil.
Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.
With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.
Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.
Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.
In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.
Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.
Serve hot or at room temperature.
1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-inch pie plate with either butter or extra virgin olive oil.
Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.
With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.
Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.
Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.
In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.
Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.
Serve hot or at room temperature.
Subscribe to:
Posts (Atom)