We want to apologize for any inconvenience that our website has caused you. We have been experiencing technical web difficulties this weekend. We would like to clarify, while visitors to the site get a warning that the certificate has expired, it doesn't remove the security. Connections are still secure and you can see this by the lock that still appears. Our web providers are currently working on this and will have it resolved by Monday morning.
Again our apologies.
Sunday, December 20, 2009
GEO Holidays
The fair-trade growers, farmers and green earth organic staff will be taking a holiday rest, GEO will be closed December 25 through January 2 and will reopen as usual Monday January 4.
Regardless of your delivery day, if you have a delivery scheduled for the week of December 21, we ask that all holds, cancels, substitutions or additions, meat, dairy and bread to your order be made no later than Monday December 21 by 9am.
What this means for your delivery schedule;
If you have a delivery scheduled the week of December 21
Wednesday Deliveries will take place on Wednesday December 23
and Friday Deliveries will take place on Thursday December 24 early
If you are on a 2 week delivery schedule and your last delivery is scheduled for the week of December 21, your next delivery will be the week of January 11.
If you are on a 2 week delivery schedule and your last delivery was the week of December 14, your next delivery will be the week of January 4.
PRE-AUTHORIZED PAYMENTS (BANK DEBITS) will take place Wednesday December 23, rather then Thursday December 24.
We wish you all a safe and happy holidays and all the best in the New Year!
GEO Staff
Regardless of your delivery day, if you have a delivery scheduled for the week of December 21, we ask that all holds, cancels, substitutions or additions, meat, dairy and bread to your order be made no later than Monday December 21 by 9am.
What this means for your delivery schedule;
If you have a delivery scheduled the week of December 21
Wednesday Deliveries will take place on Wednesday December 23
and Friday Deliveries will take place on Thursday December 24 early
If you are on a 2 week delivery schedule and your last delivery is scheduled for the week of December 21, your next delivery will be the week of January 11.
If you are on a 2 week delivery schedule and your last delivery was the week of December 14, your next delivery will be the week of January 4.
PRE-AUTHORIZED PAYMENTS (BANK DEBITS) will take place Wednesday December 23, rather then Thursday December 24.
We wish you all a safe and happy holidays and all the best in the New Year!
GEO Staff
Sunday, December 6, 2009
Beretta Meats
Exciting news! We now are carrying certified organic meat from Beretta Farm!! We have been busy adding their products to our website. We are carrying everything from Beef, Turkey, Chicken and even cold cuts. All prices are by the pound. When we receive your order we will calculate the true total and invoice your account. When ordering meat, please have it in by Monday morning at 9am to make sure we can have it ready for your delivery day. It is important that someone is home at the time of delivery or close to the delivery time. We can make arrangements with you on a time that would work for you. We will be packing the meat in ice in coolers to keep the meat fresh. Our family has tried out as much as we could and have loved it all. Our daughter can't get enough! We hope your family will enjoy it as well!
Sunday, November 15, 2009
Curried Squash and Mushroom Soup
So you are probably thinking that I might have a problem. It is true. It runs in my family. I am a bit obsessed with SOUP! My sister, my mom and myself enjoy making soup. All kinds of soup. My sister got me on this recipe, one bite and I was hooked. I love the smell and I love the feeling I get when I make soup. Nothing like taking fresh organic vegetables chopped and pureed into a pot of goodness. The smell fills the house and onto the street. I feel like a better person when I make soup and I love to share it with all my friends and family. I have to admit that I get a bit of pride when someone tries and loves my soup. It makes feel like an organic Julia Childs even if it really wasn't that hard to do. I just had a bowl before I started writing this. I hope you enjoy it and share it with your families. This is for all the soup lovers out there!
Curried Squash and Mushroom Soup
1 medium butternut squash peeled and chopped
8 oz sliced mushrooms
½ cup chopped onions
2 tbsp butter or margarine
2 tbsp all purpose flour
1 tbsp curry powder
5 cups of vegetable or chicken broth
½ cup of white wine
1 tbsp liquid honey
Pinch of ground nutmeg
1 cup of cashew cream or half and half (10%) cream or 2 % milk
1. Steam squash until tender, puree in a food processor until smooth
2. In a saucepan over medium high heat, cook mushrooms and onions in butter until softened. Add flour and curry powder; cook, stirring, for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer for 15 minutes.
3. Stir in cream and reheat to serving temperature. Sprinkle with more nutmeg to serve.
Cashew Cream
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.
Until next time.....
Yours in organic soup living,
Sarah
Curried Squash and Mushroom Soup
1 medium butternut squash peeled and chopped
8 oz sliced mushrooms
½ cup chopped onions
2 tbsp butter or margarine
2 tbsp all purpose flour
1 tbsp curry powder
5 cups of vegetable or chicken broth
½ cup of white wine
1 tbsp liquid honey
Pinch of ground nutmeg
1 cup of cashew cream or half and half (10%) cream or 2 % milk
1. Steam squash until tender, puree in a food processor until smooth
2. In a saucepan over medium high heat, cook mushrooms and onions in butter until softened. Add flour and curry powder; cook, stirring, for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer for 15 minutes.
3. Stir in cream and reheat to serving temperature. Sprinkle with more nutmeg to serve.
Cashew Cream
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.
Until next time.....
Yours in organic soup living,
Sarah
Tuesday, November 10, 2009
Cashew Cream
Hi Everyone,
I stumbled upon this just recently and am so excited about it, I had to share it with you. I have been allergic to milk since I was a child and have been drinking soy milk, almond milk now for years. Sometimes when I make soup or I bake it doesn't always taste right. Cashew cream is my new favorite thing. I have now tried it in a couple of soups and it gives the perfect creamy texture without the dairy component. Plus it is so simple to make!
This recipe came from the book "The Conscious Cook" by Tal Ronnen
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.
I have been replacing any dairy in my soups with this. It doesn't have a nutty flavor which you would think. It is amazing!
For those how try it, I hope you enjoy it as much as I do!
Until next time,
Yours in organic living,
Sarah
I stumbled upon this just recently and am so excited about it, I had to share it with you. I have been allergic to milk since I was a child and have been drinking soy milk, almond milk now for years. Sometimes when I make soup or I bake it doesn't always taste right. Cashew cream is my new favorite thing. I have now tried it in a couple of soups and it gives the perfect creamy texture without the dairy component. Plus it is so simple to make!
This recipe came from the book "The Conscious Cook" by Tal Ronnen
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.
I have been replacing any dairy in my soups with this. It doesn't have a nutty flavor which you would think. It is amazing!
For those how try it, I hope you enjoy it as much as I do!
Until next time,
Yours in organic living,
Sarah
Potato and Vegetable Soup
This recipe was sent to us from Wendy C a current earth box customer and we are so happy to share it! Everyone knows how much I love soup and I can't wait to make this one. Thanks again Wendy!!
I've been making this one for over 8 yrs...kids love it AND they love helping to cut and chop veggies..cheap, REALLY quick with helpers, no fancy ingredients ;-)
Potato and Vegetable Soup
Could be vegan and allergy free
*I chop all veggies kid sized ;-)
4 cloves garlic minced
1 large onion chopped
1 tbsp olive oil or ?
3 med potatoes, cubed, peeled optional
2-4 med carrots, diced or sliced
2-4 med celery stalks, diced or sliced
7 -9 cups veggie or chicken broth, homemade or storebought (Imagine and Pacific brand seem allergy free)
2 c frozen peas
handful egg noodles (I use rice noodles)
1 tbsp fresh dill or 1 tsp dried (I use 1 tbsp dried-love dill!)
3 tsp salt, or to taste (depends on broth-start with 1)
1/2 tsp pepper, or to taste (I omit this)
In a large soup pot over med-high heat, saute onion and garic in oil til soft (7ish min)
Add potatoes, carrots, and celery, and mix well. Stir for a couple more minutes.
Add broth and bring to boil. Lower heat and simmer for 20-30 min or until potatoes are ready to fall apart-depends on size of pieces.
Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more minutes til noodles are done. Correct seasoning if need be.
I've been making this one for over 8 yrs...kids love it AND they love helping to cut and chop veggies..cheap, REALLY quick with helpers, no fancy ingredients ;-)
Potato and Vegetable Soup
Could be vegan and allergy free
*I chop all veggies kid sized ;-)
4 cloves garlic minced
1 large onion chopped
1 tbsp olive oil or ?
3 med potatoes, cubed, peeled optional
2-4 med carrots, diced or sliced
2-4 med celery stalks, diced or sliced
7 -9 cups veggie or chicken broth, homemade or storebought (Imagine and Pacific brand seem allergy free)
2 c frozen peas
handful egg noodles (I use rice noodles)
1 tbsp fresh dill or 1 tsp dried (I use 1 tbsp dried-love dill!)
3 tsp salt, or to taste (depends on broth-start with 1)
1/2 tsp pepper, or to taste (I omit this)
In a large soup pot over med-high heat, saute onion and garic in oil til soft (7ish min)
Add potatoes, carrots, and celery, and mix well. Stir for a couple more minutes.
Add broth and bring to boil. Lower heat and simmer for 20-30 min or until potatoes are ready to fall apart-depends on size of pieces.
Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more minutes til noodles are done. Correct seasoning if need be.
Sunday, November 1, 2009
Facebook and Twitter
Hi all!!
We now have an official facebook group for Green Earth Organics Simcoe-Muskoka! We will be posting new products, changes and any new information on twitter and facebook to keep everyone updated. Our twitter name is greenearthorganicsSM. Hope everyone had a great Halloween!
Yours in organic living,
Sarah
We now have an official facebook group for Green Earth Organics Simcoe-Muskoka! We will be posting new products, changes and any new information on twitter and facebook to keep everyone updated. Our twitter name is greenearthorganicsSM. Hope everyone had a great Halloween!
Yours in organic living,
Sarah
Thursday, October 29, 2009
H1N1 Swine flu cure by Homeopathy
For all those interested in an alternative
to vaccination for H1N1, or for natural, safe
and effective treatment for the flu, here's info from
the source, The British Institute of Homeopathy. Thank you to all of our Natural/homeopathic Doctors who send us information!
http://www.chfi.com/onair/morning/media.jsp?content=20091021_095738_8668 and http://www.letterfromserendipity.com/BlaylockArticle_IO.pdf
Classic homeopathy is a healing methodology that is based on the wisdom of treating a specific individual and their specific symptoms (including body, mind, emotions, and environment), as opposed to the allopathic model which bases treatment on agreed upon disease symptoms and averages.
Homeopathy Flu Therapy Is Not Affected by Viral Mutations
Homeopathy does not depend on one drug or feature particular drugs for curing any type of flu. Homeopathy is a non allopathic healing method that was once the mainstream medicine of the 19th century. Because different remedies and combinations and strengths are prescribed according to exact symptomatic readings, homeopaths can successfully adapt treatments to handle viral mutations. Homeopathy was enjoyed by many until certain moneyed interests almost pushed it out of existence. Now there is somewhat of a resurgence of its use.
It is also important to note that homeopathy is primarily an energetic and vibrational medicine. Simplistically speaking, homeopathic remedies are created by diluting a physical substance into a distilled water and alcohol and creating a vibrational or energetic substance by shaking it rapidly with machinery. This is how a nosode is created. Therefore, even a toxic physical substance prepared in a nosode will not retain any toxicity that will be transferred into the body.
And the nosode is taken orally, thereby not bypassing the initial stage of the immune system. Inoculations do bypass this important first phase of the immune system by ignoring the mucous membranes in the mouth and throat and going directly into the bloodstream. Homeopathic remedies are applied by a counterintuitive method. A homeopathic doctor is skilled in matching the individual`s current symptom picture with exact remedies that produce those exact same symptoms. This is actual immunization. Keep in mind when an individual`s symptoms change, new homeopathic remedies are prescribed to replace the previous homeopathic recommendations. This process continues until there are no more symptoms.
However, when there is an epidemic or pandemic disease, a homeopathic doctor can use the `common` symptoms widely reported by the public as an individual body and prescribe homeopathic remedies accordingly.
Homeopathy and Mexican H1N1 Flu
Homeopathy had an amazingly high cure rate in the 1918 Spanish Flu pandemic in the USA. Just recently, during the 2009 Mexican Flu outbreak, a small group of Mexico City homeopathic doctors have revealed that homeopathy is up to the task again. This is good news considering that many over the counter and prescribed pharmaceutical flu remedies not only hazard negative side effects, but they may also not really cure current flu strains.
According to doctors the symptoms of the 1918 flu and the so called `H1N1 swine flu` of 2009 are very similar. It`s interesting to note both pandemics started in the spring, in the month of April, and not in the official flu season which is autumn. Two additional symptoms, one of which is an emotional aspect that is part of homeopathy diagnosis, are noted by this study: "fear of death" and a "high fever" at the onset of the infection.
The basic purpose of the Mexican Homeopaths` study was to identify common symptoms of the 2009 swine flu in order to outline a specific homeopathic based prevention and treatment model that could be used by homeopathic doctors around the world.
Homeopathy preventive H1N1 medicine :
1. BAPTISIA TINCTOREA
2. INFLUENZINUM
3. ARSENICUM ALBUM
4. OSCILOCCINIUM
5. GELSEMIUM
Oscilococcinium 30' and `Influenzium 200' for swine flu prevention as well as to improve the immune system among the general public towards the flu. "The homeopathy medicine 'Gelsemium 30' has been proved effective clinically in the treatment of swine flu in France a decade back and has been reported in the British journal of Clinical Medicine.
"In homeopathy there are no specific medicines for a particular nosological picture (for which the most common symptoms are taken into account). But in epidemics, due to the common causative agent, susceptibility of the population in this particular moment, and the repetition of symptoms, a group of the most useful remedies can be deduced. The remedies determined in this way are called the Genius Epidemicus. They consist of a group of medicines with symptoms most similar to those presented by most patients suffering this flu."
"For homeopathic treatment is it necessary to take into account the degree of reaction of the patient and the symptoms with which the disease manifests itself. We considered this and the symptoms observed during the last epidemic (1918) to find the similar remedy."
Homepathic remedies listed by the Mexican Doctors which they successfully employed against the 2009 Mexican Flu are as follow :
Aconitum napellus, Actea racemosa, Allium cepa, Ammonium phosphoricum, Antimonium tartaricum, Arnica montana, Arsenicum album, Baptisia tinctoria, Belladonna atropa, Bryonia alba, Camphora, Carbo vegetabilis, Carbolic acid, Causticum, Chamomilla, China officinalis, Drosera rotundifolia, Eupatorium perfoliatum, Euphrasia, Ferrum phosphoricum, Gelsemium sempervirens, Glonoinum, Hepatica triloba, Hyosciamus niger, Influenzinum (corresponding to the epidemic), Ipecauanha, Lachesis trigonocephalus, Lycopodium clavatum, Dooooosh vivus, Natrum sulphuricum, Nux vomica, Opium, Phosphorus, Phytolacca decandra, Pulsatilla, Pyrogenium, Rhus toxicodendron, Sticta pulmonaria, Sepia officinalis, Sulphur.
Nosodes, Influenzinum (corresponding to the epidemic), Pyrogenium, Anthracinum.
Homeopathy and the 1918 Flu
WW I was the first time that USA military personnel were ordered to receive vaccinations. There was and is a strong suspicion that mandated vaccinations used on troops actually created the initial infections for this pandemic. It`s recorded that many died after being vaccinated, while most who did not receive vaccinations survived.
Those factors did not affect or alter what homeopaths managed to put together during this pandemic. Understanding symptoms which have been closely scrutinized and categorized are the determining factors for administering classic homeopathic remedies, including the follow up remedies for complete recovery as symptoms change.
Undisclosed to the public at large, despite the strange and unusually virulent flu strain resulting in the "White Plague", the cure rate of homeopathy during the 1918 so called Spanish Flu has been reported as 98%
source: http://www.fightbackh1n1.com/2009/08/h1n1-swine-flu-cure-by-homeopathy.html
to vaccination for H1N1, or for natural, safe
and effective treatment for the flu, here's info from
the source, The British Institute of Homeopathy. Thank you to all of our Natural/homeopathic Doctors who send us information!
http://www.chfi.com/onair/morning/media.jsp?content=20091021_095738_8668 and http://www.letterfromserendipity.com/BlaylockArticle_IO.pdf
Classic homeopathy is a healing methodology that is based on the wisdom of treating a specific individual and their specific symptoms (including body, mind, emotions, and environment), as opposed to the allopathic model which bases treatment on agreed upon disease symptoms and averages.
Homeopathy Flu Therapy Is Not Affected by Viral Mutations
Homeopathy does not depend on one drug or feature particular drugs for curing any type of flu. Homeopathy is a non allopathic healing method that was once the mainstream medicine of the 19th century. Because different remedies and combinations and strengths are prescribed according to exact symptomatic readings, homeopaths can successfully adapt treatments to handle viral mutations. Homeopathy was enjoyed by many until certain moneyed interests almost pushed it out of existence. Now there is somewhat of a resurgence of its use.
It is also important to note that homeopathy is primarily an energetic and vibrational medicine. Simplistically speaking, homeopathic remedies are created by diluting a physical substance into a distilled water and alcohol and creating a vibrational or energetic substance by shaking it rapidly with machinery. This is how a nosode is created. Therefore, even a toxic physical substance prepared in a nosode will not retain any toxicity that will be transferred into the body.
And the nosode is taken orally, thereby not bypassing the initial stage of the immune system. Inoculations do bypass this important first phase of the immune system by ignoring the mucous membranes in the mouth and throat and going directly into the bloodstream. Homeopathic remedies are applied by a counterintuitive method. A homeopathic doctor is skilled in matching the individual`s current symptom picture with exact remedies that produce those exact same symptoms. This is actual immunization. Keep in mind when an individual`s symptoms change, new homeopathic remedies are prescribed to replace the previous homeopathic recommendations. This process continues until there are no more symptoms.
However, when there is an epidemic or pandemic disease, a homeopathic doctor can use the `common` symptoms widely reported by the public as an individual body and prescribe homeopathic remedies accordingly.
Homeopathy and Mexican H1N1 Flu
Homeopathy had an amazingly high cure rate in the 1918 Spanish Flu pandemic in the USA. Just recently, during the 2009 Mexican Flu outbreak, a small group of Mexico City homeopathic doctors have revealed that homeopathy is up to the task again. This is good news considering that many over the counter and prescribed pharmaceutical flu remedies not only hazard negative side effects, but they may also not really cure current flu strains.
According to doctors the symptoms of the 1918 flu and the so called `H1N1 swine flu` of 2009 are very similar. It`s interesting to note both pandemics started in the spring, in the month of April, and not in the official flu season which is autumn. Two additional symptoms, one of which is an emotional aspect that is part of homeopathy diagnosis, are noted by this study: "fear of death" and a "high fever" at the onset of the infection.
The basic purpose of the Mexican Homeopaths` study was to identify common symptoms of the 2009 swine flu in order to outline a specific homeopathic based prevention and treatment model that could be used by homeopathic doctors around the world.
Homeopathy preventive H1N1 medicine :
1. BAPTISIA TINCTOREA
2. INFLUENZINUM
3. ARSENICUM ALBUM
4. OSCILOCCINIUM
5. GELSEMIUM
Oscilococcinium 30' and `Influenzium 200' for swine flu prevention as well as to improve the immune system among the general public towards the flu. "The homeopathy medicine 'Gelsemium 30' has been proved effective clinically in the treatment of swine flu in France a decade back and has been reported in the British journal of Clinical Medicine.
"In homeopathy there are no specific medicines for a particular nosological picture (for which the most common symptoms are taken into account). But in epidemics, due to the common causative agent, susceptibility of the population in this particular moment, and the repetition of symptoms, a group of the most useful remedies can be deduced. The remedies determined in this way are called the Genius Epidemicus. They consist of a group of medicines with symptoms most similar to those presented by most patients suffering this flu."
"For homeopathic treatment is it necessary to take into account the degree of reaction of the patient and the symptoms with which the disease manifests itself. We considered this and the symptoms observed during the last epidemic (1918) to find the similar remedy."
Homepathic remedies listed by the Mexican Doctors which they successfully employed against the 2009 Mexican Flu are as follow :
Aconitum napellus, Actea racemosa, Allium cepa, Ammonium phosphoricum, Antimonium tartaricum, Arnica montana, Arsenicum album, Baptisia tinctoria, Belladonna atropa, Bryonia alba, Camphora, Carbo vegetabilis, Carbolic acid, Causticum, Chamomilla, China officinalis, Drosera rotundifolia, Eupatorium perfoliatum, Euphrasia, Ferrum phosphoricum, Gelsemium sempervirens, Glonoinum, Hepatica triloba, Hyosciamus niger, Influenzinum (corresponding to the epidemic), Ipecauanha, Lachesis trigonocephalus, Lycopodium clavatum, Dooooosh vivus, Natrum sulphuricum, Nux vomica, Opium, Phosphorus, Phytolacca decandra, Pulsatilla, Pyrogenium, Rhus toxicodendron, Sticta pulmonaria, Sepia officinalis, Sulphur.
Nosodes, Influenzinum (corresponding to the epidemic), Pyrogenium, Anthracinum.
Homeopathy and the 1918 Flu
WW I was the first time that USA military personnel were ordered to receive vaccinations. There was and is a strong suspicion that mandated vaccinations used on troops actually created the initial infections for this pandemic. It`s recorded that many died after being vaccinated, while most who did not receive vaccinations survived.
Those factors did not affect or alter what homeopaths managed to put together during this pandemic. Understanding symptoms which have been closely scrutinized and categorized are the determining factors for administering classic homeopathic remedies, including the follow up remedies for complete recovery as symptoms change.
Undisclosed to the public at large, despite the strange and unusually virulent flu strain resulting in the "White Plague", the cure rate of homeopathy during the 1918 so called Spanish Flu has been reported as 98%
source: http://www.fightbackh1n1.com/2009/08/h1n1-swine-flu-cure-by-homeopathy.html
Nature's Own
Hellooooooo Everyone and Happy Halloween!!!
I hope everyone is having as much fun as I am getting ready for Halloween! We have had multiple costume changes. My lovely daughter has changed her mind 3 times now. First it was a High School Musical cheerleader, then a vampire and now a ghost bride. I had decided to try for mother of the year award by getting the costume early but oh no Ella wasn't having it!
Besides getting ready for Halloween we have been very busy getting everything set up to store food and prepare the bins here on Sparrow Lake. We have a walk in fridge now filled with fruit and veggies for tomorrow's delivery. We also have found a new local organic bakery in Barrie called Nature's Own. They have a wide assortment of breads and we have decided to support our local businesses as much as possible. Nature's Owns' products will be on the website hopefully for next week. If you would like to try a sample send us an email and we can put it in your bin. The bread will be made to order so we need to have your order in by Mondays. We hope you love them as much as we do!
We also would love to have all bread, milk and dairy orders in by Monday morning so we can have them ordered and ready for your delivery. This saves us many trips to Toronto which in turn reduces our carbon footprint.
We also wanted to thank everyone for their understanding when produce has been replaced in their bin. This week we had a poor romaine and nectarine crops and they had to be replaced. G.E.O is at the mercy of the farmers so we do our best to try to replace them with an item that is similar. Certified organic crops are smaller so this may happen from time to time.
Stu and I are getting into a groove and now that I am overseeing everything (just joking) we are determined to have high quality service. So any questions or comments please do not hesitate to contact us! We love hearing from all of you!
Yours in organic living,
Sarah
I hope everyone is having as much fun as I am getting ready for Halloween! We have had multiple costume changes. My lovely daughter has changed her mind 3 times now. First it was a High School Musical cheerleader, then a vampire and now a ghost bride. I had decided to try for mother of the year award by getting the costume early but oh no Ella wasn't having it!
Besides getting ready for Halloween we have been very busy getting everything set up to store food and prepare the bins here on Sparrow Lake. We have a walk in fridge now filled with fruit and veggies for tomorrow's delivery. We also have found a new local organic bakery in Barrie called Nature's Own. They have a wide assortment of breads and we have decided to support our local businesses as much as possible. Nature's Owns' products will be on the website hopefully for next week. If you would like to try a sample send us an email and we can put it in your bin. The bread will be made to order so we need to have your order in by Mondays. We hope you love them as much as we do!
We also would love to have all bread, milk and dairy orders in by Monday morning so we can have them ordered and ready for your delivery. This saves us many trips to Toronto which in turn reduces our carbon footprint.
We also wanted to thank everyone for their understanding when produce has been replaced in their bin. This week we had a poor romaine and nectarine crops and they had to be replaced. G.E.O is at the mercy of the farmers so we do our best to try to replace them with an item that is similar. Certified organic crops are smaller so this may happen from time to time.
Stu and I are getting into a groove and now that I am overseeing everything (just joking) we are determined to have high quality service. So any questions or comments please do not hesitate to contact us! We love hearing from all of you!
Yours in organic living,
Sarah
Thursday, October 22, 2009
Garboanzo Salad with Pomegranate Seed
Garbanzo Salad with Pomegranate Seed
Serves 6
Ingredients
1 teaspoon ground Cumin
1/3 cup lime or Lemon juice
1 tablespoon Sugar
1/2 chopped fresh Avocado
1/4 teaspoon cayenne
1 cup Pomegranate seeds
2 cans (15 oz. each) Garbanzos, rinsed and drained
1 cup peeled, diced (1/2-in. cubes) Zucchini
1/2 cup chopped mild onion
Salt and pepper
Preparation
1. In a 6- to 8-inch frying pan over low heat, stir cumin until fragrant, 3 to 4 minutes. Scrape cumin into a large bowl and add lime juice, sugar, chopped cilantro, and cayenne.
2. Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.
Serves 6
Ingredients
1 teaspoon ground Cumin
1/3 cup lime or Lemon juice
1 tablespoon Sugar
1/2 chopped fresh Avocado
1/4 teaspoon cayenne
1 cup Pomegranate seeds
2 cans (15 oz. each) Garbanzos, rinsed and drained
1 cup peeled, diced (1/2-in. cubes) Zucchini
1/2 cup chopped mild onion
Salt and pepper
Preparation
1. In a 6- to 8-inch frying pan over low heat, stir cumin until fragrant, 3 to 4 minutes. Scrape cumin into a large bowl and add lime juice, sugar, chopped cilantro, and cayenne.
2. Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.
Sunday, October 18, 2009
Thank you
Hi everyone! Stu and I would just like to thank everyone for being so wonderful and patient with us while we worked out the kinks with the website. There was some problems getting on the site. The good news is that it has been fixed. We have a wonderful IT company who has been with us from the start. Duncan worked around the clock to fix all the problems and we are grateful to have him helping us. We also have finally figured out our fancy phone system and now our toll free line is set up for those who do not or can not order online. You can hear what is in the baskets for the week and leave a message with your substitutions. There is also an option to put your order on hold or restart. As you know there is no sign up fee and you can stop at any time. Stu and I are so grateful for you, our wonderful customers and the opportunity to serve you. If you have any comments or concerns please do not hesitate to contact us. We are dedicated to make sure everyone is in the happy customer club!
Yours in organic living,
Sarah
Yours in organic living,
Sarah
Creamy Potato-Leek Soup
Happy Fall everyone! I hope that everyone had a great Thanksgiving! We enjoyed our organic turkey very much. It was a hit!
As the leaves start to fall and the air is crispier I start craving homemade soup. There is nothing better after a long day to have a bowl of soup. My mom used to make potato-leek soup when I was a kid and it could erase any bad day. It was if it had magical powers. This soup is great because it can be made days before and can be eaten at lunch with a sandwich or dinner as a starter. I hope you will enjoy this recipe as much as I am enjoying it!
Yours in organic living
Sarah
Creamy Potato-Leek Soup
Makes a perfect cozy fall supper.
Serves 4-6
INGREDIENTS
1 tablespoon extra-virgin Olive Oil.
2 Leeks. , white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow Onion.
1/2 teaspoon Sea Salt.
3 cloves Garlic. , minced
2 large Potato. (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups Vegetable Stock.
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 - 6.
As the leaves start to fall and the air is crispier I start craving homemade soup. There is nothing better after a long day to have a bowl of soup. My mom used to make potato-leek soup when I was a kid and it could erase any bad day. It was if it had magical powers. This soup is great because it can be made days before and can be eaten at lunch with a sandwich or dinner as a starter. I hope you will enjoy this recipe as much as I am enjoying it!
Yours in organic living
Sarah
Creamy Potato-Leek Soup
Makes a perfect cozy fall supper.
Serves 4-6
INGREDIENTS
1 tablespoon extra-virgin Olive Oil.
2 Leeks. , white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow Onion.
1/2 teaspoon Sea Salt.
3 cloves Garlic. , minced
2 large Potato. (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups Vegetable Stock.
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 - 6.
Tuesday, September 22, 2009
Produce As A Standing Order ? Yes You Can !
I know a lot of you have been wanting to add produce as a standing order. Due to our produce changing every week, it is difficult to commit to the same item as a standing order. We have now added certain 'weekly' produce that you can add as a standing order. We tried to choose staple item that we are guaranteed to have every week, though the variety and price may change. Bananas was one item always available as a standing order. There is now 'weekly' apples and orange citrus for a half dozen. The apples could be any type of apple we have in the current weekly bins, and the oranges could be anything from navel or valencia to tangerines. The Onions are sold by a 3lb bag, and potatoes by a 5lb bag. The lettuce could be anything from green or red leaf to romaine to spring mix, and the carrots, 2lb bulk, bunched or baby carrots(really whatever is in the bins that week and the prices will change accordingly). On top of the regular 5% discount for adding an item as a standing order, these items are further discounted for being bulk quantities. Please let us know if we've missed any of the staple produce items.
About Brick Street Breads
Brick Street Breads, an offset of Brick Street Bakery in the Historic Distillery District came about as word of the quality handcrafted breads (made from local organic flour) spread. Their Commitment to sustainable farming practices and use of predominantly local ingredients is paramount. Producing high quality ‘old world’ hearth style breads is a mandate they strictly adhere to. Brick Street Breads was voted 'Best Bakery 2008' by Now Magazine. All loaves come in a round shape (called boules) or oval (batard) which is usually up to the bakers discretion. All of the breads we are offering come par-baked so you can have them fresh out of your oven at home. A baguette takes 4-7 mins in the oven at 400 to fully bake, a loaf 7-10 minutes depending on the oven. The "home baker" must watch for a darkening of the crust and smell of fresh bread to know when to take it out. Brick Street Uses 100% organic flour that come from three suppliers: Grain Process (from the Prairies,) and our LOCAL suppliers are CIPM (from Madoc Ontario outside London) and Oak Manor Farms (from Tavistock Ontario outside Guelph).
Less Nutrition in Modern (Conventional) Veggies
"If you're still not buying the whole "organic-is-better" argument, this study might convince you otherwise. As Davis points out, more than three billion people around the world suffer from malnourishment and yet, ironically, efforts to increase food production have actually produced food that is less nourishing. Fruits seem to be less affected by genetic and environmental dilution, but one can't help but wonder how nutritionally bankrupt veggies can be avoided."FROM The Skimmer, Time magazine
Ontario Organic Turkeys
Green Earth Organics is proud to announce the sale of Ontario Organic Turkeys for this Thanksgiving. They come in sizes from 15lbs to 20lbs and are 4.57/lb. The Turkeys must be pre-ordered and are very limited. We will be confirming the order on a first come first serve basis; so please reserve your turkey as soon as you can. They will be delivered the week of October 6th through 9th. If you are not scheduled for a regular delivery that week, we are still happy to deliver your turkey and anything else you might need for your thanksgiving dinner. For the harvest bins that week we are planning for fresh cranberries, as well as the Dolway Gardens’ Bouquet Garnet(all the fresh herbs you need to season your turkey). Brick street breads also makes excellent crispy stuffing.
Please email orders to inquires@greenearthorganics.com or place it over the phone 705-689-5300
You should arrange to be home at the time of delivery to avoid any runaway birds, and we are happy to work with you on requested times.
Please email orders to inquires@greenearthorganics.com or place it over the phone 705-689-5300
You should arrange to be home at the time of delivery to avoid any runaway birds, and we are happy to work with you on requested times.
Tuesday, September 15, 2009
BANANA-BANA FO FANA!
Ah yes, the smell of fall is in the air! And with the fall comes a return to routines and comfort... especially when it deals with food! Cooler temperatures, warmer clothes and falling leaves send us scurrying into the kitchen for some good ol' fashioned "comfort eating". But in this day and age of many dishes being deemed BAD for you—how do you get satisfaction AND stay healthy at the same time? Have no fear! ORGANIC BAKING is here!
For this week’s article, I am going to focus on one of the most treasured of all fruits: THE BANANA. Grown in sunny climates, the taste takes you back to warmer weather, sunshine on your face and the innoncence of childhood. (As a child I swear I LIVED off of bananas!)
As well as being tasty, bananas are one of the most versatile of all fruits. They can be found in breakfast offerings, main courses, deserts and of course drinks! Today we are going to incorporate them into a COMFORT food: LOAVES!
Banana loaf is one of the easiest and tastiest loaves to make. People of all ages LOVE them! A warm slice of banana bread topped with a dab of organic butter will satisfy the comfort food craving AND leave your house smelling GREAT! Let’s get right to it, shall we?
Here’s what you need:
- 2-1/4 cups all-purpose organic flour
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 3/4 cup (1-1/2 sticks) organic butter, melted and cooled
- 3 large organic eggs
- 6 Tablespoons sour cream, heaping
- 4 overripe organic bananas
- 2 tsps. vanilla
Topping:
- 3 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Hot water
Topping Variation:
- 1/2 C. flour
- 1/2 C. packed brown sugar
- 1/2 tsp. cinnamon
- 1/4 C. butter, softened
Directions:
- Heat oven to 350 degrees. Lightly grease and flour two 8X4 OR three 7X3 loaf pans. Line bottoms with parchment paper; set aside.
- In large bowl, whisk together flour, sugar, baking soda, salt, and chopped nuts, if using; set aside.
- In medium bowl, mix together butter, eggs, sour cream, bananas, and vanilla with a wooden spoon. Using a rubber spatula, lightly fold banana mixture into flour mixture until just combined and batter looks thick and chunky. Pour batter into prepared pans.
- In small bowl, mix together 3 Tablespoons sugar and cinnamon for topping. Add JUST ENOUGH hot water to make of “drizzly” consistency. Drizzle over tops of batter. If making topping variation, mix all of the ingredients together with a fork until crumbly and sprinkle over tops of batter.
- Bake 1 hr. (about 45-50 mins. for smaller loaves) or until toothpick inserted in center comes out clean. Remove from pans and carefully remove parchment paper from bottoms of the loaves. Place loaves on wire rack and cool completely.
NOTE: Loaves can be frozen—just ensure they thaw overnight in the fridge before reheating them!
(many thanx to BESTCOOKER for her recipe!)
Happy HEALTHY baking!
Until next time,
Karen xo
Monday, September 14, 2009
Welcome to the Simcoe-Muskoka Greenearth Organics Blog!
We are pleased to announce the release of the Simcoe-Muskoka Greenearth Organics website! Please visit www.greenearthorganics.com and click on "Simcoe-Muskoka" for more details.
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