From delivery@hgof.ns.ca Mon May 15 14:14:16 2000 X-Sender: gouchter@pop.hfx.eastlink.ca X-Mailer: QUALCOMM Windows Eudora Pro Version 4.2.0.58 Date: Mon, 15 May 2000 14:06:44 -0300 From: Geordie Ouchterlony Subject: Weekly Food Box Mime-Version: 1.0 Content-Type: multipart/alternative; boundary="=====================_22018965==_.ALT" To: unlisted-recipients:; (no To-header on input) Return-Path: X-Orcpt: rfc822;eem@cs.dal.ca --=====================_22018965==_.ALT Content-Type: text/plain; charset="iso-8859-1"; format=flowed Content-Transfer-Encoding: quoted-printable Hello Everyone, Here is a link to the next available food box, http://www.hgof.ns.ca/weeklyfo.htm Please take a moment to check it out. Also, please take a look at some of= =20 the changes that have been made to our additional grocery item product=20 order page at, http://www.hgof.ns.ca/productd.htm Following is a copy of last week's newsletter complete with a few recipe=20 ideas for you. May 13 , 2000 Greetings Everyone, The greens have begun to arrive. Starting with spring kale and moving into= =20 the baby spinach, this is only the beginning. I am told that Hot House=20 Tomatoes are going to be available for next week. It appears that the long= =20 winter wait is now over. The other really exciting addition to the box=20 this week is the asparagus. We have been waiting for three years for this= =20 crop and as you will notice they have not been picked a day too=20 soon. Presumably, everyone knows what to do with this precious gift from=20 the gods but if you don=92t, I recommend sataying the asparagus in butter= and=20 garlic and seasoning with a sprinkle of salt and pepper. I hope that=20 everyone enjoys the goodness of these new arrivals. Keep reading for more= =20 recipe ideas. Garden Tips Here are Mel Bartholomew's garden tips for your square foot=20 garden. Square Foot Gardening is an efficiency-based plant growing system= =20 that quickly produces bountiful flowers and high yield vegetable harvests=20 with minimal effort and space. Keep your garden small, and you'll keep up= =20 your interest and enthusiasm all year long. Each 4 X 4-ft. block is=20 separated by a narrow walking path. Edge each block with string, bricks,=20 lumber or make a raised bed with lumber. Divide each block into 16 squares= =20 with string or sticks. Then plant a different crop in each square. Don't=20 overplant (just a pinch of seeds in each space) or crowd your seedlings.=20 Rotate your crops, and stagger planting time so harvest is staggered, too.= =20 For lots of one thing, plant an entire block with 16 cabbage, broccoli and= =20 cauliflower plants, for example, and rotate to another block the next year.= =20 The same goes with peppers and eggplant. An essential gardening companion for new and old gardeners is The Garden=20 Wheel. Companion planting is a centuries-old technique used for controlling= =20 pests and improving harvests. The Garden Wheel quickly tells you the=20 friends and foes of 40 common herbs and vegetables. With one glance you can= =20 see which crops to plant together, and which to keep apart. Contact Home=20 Grown to have a garden wheel included with your next order. For more info= =20 on this incredible time saver visit http://www.hgof.ns.ca/garden.htm Storage Hints Greens are best stored in plastic bags in the crisper and it is a good idea= =20 to take them out once a day to allow for any condensation to escape. The=20 radishes can be stored in a similar fashion. Garlic wants to be cool and=20 dry, best kept out of the fridge beside the onions. The onion greens,=20 however, should go along with the beet greens and the spinach in a clear,=20 plastic bag in the crisper. The potatoes store really well in the paper=20 bags that they arrive in. You are wise to put them right on the top shelf,= =20 next to the O.J. Feel free to call if you have any further questions about= =20 storage. Recipe Ideas For recipe ideas, please call me during the week if you are really=20 stumped. Web surfers are welcome to send me an email to let me know what=20 items you are having difficulty with and I will do my best to help you find= =20 a way to put those organic vegies to good use. For starters, here are a=20 couple of suggestions. Spinach Lasagna Lasagna: 12 sheets Spinach: 350 g. (12.30 oz.) Peeled tomatoes: 400 g. (14.10 oz.) Parmesan cheese (grated): 60 g. (2.10 oz.) Extra-virgin olive oil: 3 table spoons Onions: 2 Garlic: 1 clove Carrots: 2 Salt, pepper and oregano For the B=E9chamel: Butter: 30 g. (1 oz.) Flour: 2 table spoons Milk: 40 cl. (13.50 fl.oz.) Parmesan cheese (grated):=20 100 g. (3.50 oz.) Salt and pepper Peel and mince the onion and the garlic; slightly peel and grate=20 the carrots. Warm one spoon of oil in a pan and brown onion, carrots and=20 garlic on an average fire. With a mixer reduce the tomatoes to mash and=20 flavour it with salt, pepper and oregano. Prepare the b=E9chamel, melting the butter in a little casserole over a low= =20 fire; add the flour and mix vigorously, until a foamy mixture is=20 obtained. Add the warm milk and let it cook for about 5 minutes since the= =20 sauce boils. Out from the fire, add the grated Parmesan and adjust with=20 salt and pepper. Boil spinach for about 5 minutes, drain, strongly squeeze= =20 and mince. Cook the lasagna al dente in 4 liters (33.80 fl oz) of salt=20 water. Drain and put them on a clean kitchen towel. Oil an oven-pot. Put on= =20 its bottom 4 sheets of lasagna, over it put a layer of spinach, one third=20 of the browned onions and 20 g. (0.70 oz.) of parmesan. Add just a bit of pepper and salt. Repeat one more=20 time and finish with a layer of lasagna, with the b=E9chamel and the=20 remainder of the parmesan. Put in the oven at 180=B0C (350=B0F) for about= 30=20 minutes. Serve at once. Curried Spinach and Onion Pizza 1 Tbsp. olive oil 2 cups sliced= onions 1 1/2 tsp. curry powder 1/2 tsp. fennel seeds 1 garlic clove, minced 5 cups packed=20 spinach leaves Sea salt and fresh ground pepper to taste Your=20 favourite pizza dough 1 Tbsp. Cornmeal 1/2 to 1 cup mozzarella= cheese 2 Tbsp. cashews, chopped 1 Tbsp. cilantro, chopped Heat oil in a large, heavy skillet over medium heat and add onions. Cook=20 the onions for 10 minutes, stirring occasionally, until they are light=20 brown. Add the curry powder, fennel and garlic; cook, stirring, for 1=20 minute. Add the spinach and 1 tablespoon water, and stir until the spinach= =20 wilts. Season with salt and pepper. Preheat oven to 450F. On a floured surface, roll each ball of dough to a=20 round about 8 inches in diameter, and place both rounds on a baking sheet=20 sprinkled with cornmeal (you may need two baking sheets). Spoon the=20 onion-spinach mixture onto the two pizzas. Bake pizzas in the bottom third= =20 of oven for 5 minutes. Remove them, then sprinkle on the cheese and the=20 cashews. Cook pizza for 3 minutes more. Top each pizza with cilantro, slice= =20 and serve. Source: Emmons, Vegetarian Planet Pasta with Spinach and Potatoes Potatoes with pasta are not as strange as you might think, especially since= =20 thoroughly cooked potatoes provide creaminess without fat. 10 ounces potatoes, washed 1 1/2 Tbsp. olive oil 5 cloves garlic, chopped 1 bunch spinach, cleaned and cut=20 into 1/2-inch strips Sea salt to taste 1/4 tsp. fresh ground pepper 1/2 tsp. dried thyme 14 ounces short pasta such as penne, cooked and drained with 1/3 cup of=20 water reserved 6 Tbsp. grated Parmesan cheese Cut potatoes into very thin slices. Put into saucepan fitted with a steamer= =20 basket and about 3/4 inch water. Cover and steam over medium heat until=20 very tender, about 20 minutes. Put 1/2 tablespoon of oil in a wok over medium-low heat. Add garlic and=20 cook 11/2 to 2 minutes, just until it begins to turn a very light golden=20 colour. Add spinach and cook, tossing a few times until just wilted, about= =20 5 minutes. Add potatoes, salt, pepper and thyme and toss again. Add pasta,= =20 remaining oil and just enough cooking water until mixture has a light=20 coating but isn=92t soupy. Add Parmesan, toss and serve. Source: Tantillo and Gugino, Eat Fresh, Stay Healthy. Community Announcements - North End Garden Association It has been tentatively confirmed (over the phone) that we have received=20 $6200 in cash and $4134 in in-kind support for our garden project this=20 year! We also can hire two students through the Nova Scotia Youth=20 Conservation Corps program. If you know anyone who's interested I can send= =20 you the job description. Now comes the tough part... we still need plenty= =20 of volunteers to turn plots, plant trees and shrubs, build terraces, do=20 community outreach and research, etc., as well as Association members and=20 gardeners to fill the new plots we're going to build. We are planning a=20 barbecue/media event in the garden (Brunswick and Gerrish Streets) for=20 Saturday, May 27 from 11:00 - 1:00, with face-painting and seed planting=20 for the kids, and (as far as I know) FREE food. That's all, Geordie Ouchterlony Choose Local, Organic Food: Good for You. Good for the Earth. Home Grown Organic Foods Halifax, Nova Scotia http://www.hgof.ns.ca delivery@hgof.ns.ca --=====================_22018965==_.ALT Content-Type: text/html; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable
Hello Everyone,

Here is a link to the next available food box,

http://www.hgof.ns.ca/weeklyfo.htm

Please take a moment to check it out.  Also, please take a look at some of the changes that have been made to our additional grocery item product order page at,

http://www.hgof.ns.ca/productd.htm

Following is a copy of last week's newsletter complete with a few recipe ideas for you.

May 13 , 2000

Greetings Everyone,
The greens have begun to arrive.  Starting with spring kale and moving into the baby spinach, this is only the beginning.  I am told that Hot House Tomatoes are going to be available for next week.  It appears that the long winter wait is now over.  The other really exciting addition to the box this week is the asparagus.  We have been waiting for three years for this crop and as you will notice they have not been picked a day too soon.  Presumably, everyone knows what to do with this precious gift from the gods but if you don=92t, I recommend sataying the asparagus in butter and garlic and seasoning with a sprinkle of salt and pepper.  I hope that everyone enjoys the goodness of these new arrivals.  Keep reading for more recipe ideas.
Garden Tips
Here are Mel Bartholomew's garden tips for your square foot garden.   Square Foot Gardening is an efficiency-based plant growing system that quickly produces bountiful flowers and high yield vegetable harvests with minimal effort and space.  Keep your garden small, and you'll keep up your interest and enthusiasm all year long. Each 4 X 4-ft. block is separated by a narrow walking path. Edge each block with string, bricks, lumber or make a raised bed with lumber. Divide each block into 16 squares with string or sticks. Then plant a different crop in each square. Don't overplant (just a pinch of seeds in each space) or crowd your seedlings. Rotate your crops, and stagger planting time so harvest is staggered, too. For lots of one thing, plant an entire block with 16 cabbage, broccoli and cauliflower plants, for example, and rotate to another block the next year. The same goes with peppers and eggplant.
An essential gardening companion for new and old gardeners is The Garden Wheel. Companion planting is a centuries-old technique used for controlling pests and improving harvests. The Garden Wheel quickly tells you the friends and foes of 40 common herbs and vegetables. With one glance you can see which crops to plant together, and which to keep apart.  Contact Home Grown to have a garden wheel included with your next order.  For more info on this incredible time saver visit  http://www.hgof.ns.ca/garden.htm
Storage Hints
Greens are best stored in plastic bags in the crisper and it is a good idea to take them out once a day to allow for any condensation to escape.  The radishes can be stored in a similar fashion.  Garlic wants to be cool and dry, best kept out of the fridge beside the onions.  The onion greens, however, should go along with the beet greens and the spinach in a clear, plastic bag in the crisper.  The potatoes store really well in the paper bags that they arrive in.  You are wise to put them right on the top shelf, next to the O.J.  Feel free to call if you have any further questions about storage.
Recipe Ideas
For recipe ideas, please call me during the week if you are really stumped.  Web surfers are welcome to send me an email to let me know what items you are having difficulty with and I will do my best to help you find a way to put those organic vegies to good use.  For starters, here are a couple of suggestions.

Spinach Lasagna
Lasagna: 12 sheets
Spinach: 350 g. (12.30 oz.)
Peeled tomatoes: 400 g. (14.10 oz.)
Parmesan cheese (grated): 60 g. (2.10 oz.)
Extra-virgin olive oil: 3 table spoons
Onions: 2
Garlic: 1 clove
Carrots: 2
Salt, pepper and oregano

For the B=E9chamel:
Butter: 30 g. (1 oz.)          =                  Flour: 2 table spoons
Milk: 40 cl. (13.50 fl.oz.)        = ;          =    Parmesan cheese (grated): 100 g. (3.50 oz.)
Salt and pepper
        Peel and mince the onion and the garlic; slightly peel and grate the carrots. Warm one spoon of oil in a pan and brown onion, carrots and garlic on an average fire. With a mixer reduce the tomatoes to mash and flavour it with salt, pepper and oregano.
Prepare the b=E9chamel, melting the butter in a little casserole over a low fire; add the flour and mix vigorously, until a foamy mixture is obtained.  Add the warm milk and let it cook for about 5 minutes since the sauce boils. Out from the fire, add the grated Parmesan and adjust with salt and pepper. Boil spinach for about 5 minutes, drain, strongly squeeze and mince. Cook the lasagna al dente in 4 liters (33.80 fl oz) of salt water. Drain and put them on a clean kitchen towel. Oil an oven-pot. Put on its bottom 4 sheets of lasagna, over it put a layer of spinach, one third of the browned onions and 20 g. (0.70 oz.) of parmesan.
            &nbs= p;       Add just a bit of pepper and salt. Repeat one more time and finish with a layer of lasagna, with the b=E9chamel and the remainder of the parmesan.  Put in the oven at 180=B0C (350=B0F) for about 30 minutes.
            &nbs= p;       Serve at once.
Curried Spinach and Onion Pizza
       1 Tbsp. olive oil        &nb= sp;         &nbs= p;          = ;   2 cups sliced onions
       1 1/2 tsp. curry powder        =           <= /x-tab>1/2 tsp. fennel seeds
       1 garlic clove, minced        =           &= nbsp;        = 5 cups packed spinach leaves
       Sea salt and fresh ground pepper to taste        &= nbsp;       Your favourite pizza dough
       1 Tbsp. Cornmeal       &nbs= p;                 1/2 to 1 cup mozzarella cheese
       2 Tbsp. cashews, chopped        = ;         1 Tbsp. cilantro, chopped
Heat oil in a large, heavy skillet over medium heat and add onions. Cook the onions for 10 minutes, stirring occasionally, until they are light brown.  Add the curry powder, fennel and garlic; cook, stirring, for 1 minute. Add the spinach and 1 tablespoon water, and stir until the spinach wilts. Season with salt and pepper.
Preheat oven to 450F. On a floured surface, roll each ball of dough to a round about 8 inches in diameter, and place both rounds on a baking sheet sprinkled with cornmeal (you may need two baking sheets). Spoon the onion-spinach mixture onto the two pizzas. Bake pizzas in the bottom third of oven for 5 minutes.  Remove them, then sprinkle on the cheese and the cashews. Cook pizza for 3 minutes more. Top each pizza with cilantro, slice and serve.
Source: Emmons, Vegetarian Planet

Pasta with Spinach and Potatoes
Potatoes with pasta are not as strange as you might think, especially since thoroughly cooked potatoes provide creaminess without fat.

10 ounces potatoes, washed        =       1 1/2 Tbsp. olive oil
5 cloves garlic, chopped                1 bunch spinach, cleaned and cut into 1/2-inch strips
Sea salt to taste        &= nbsp;         &n= bsp;    1/4 tsp. fresh ground pepper
1/2 tsp. dried thyme        &= nbsp;         &n= bsp; 
14 ounces short pasta such as penne, cooked and drained with 1/3 cup of water reserved  6 Tbsp. grated Parmesan cheese

Cut potatoes into very thin slices. Put into saucepan fitted with a steamer basket and about 3/4 inch water. Cover and steam over medium heat until very tender, about 20 minutes.

Put 1/2 tablespoon of oil in a wok over medium-low heat. Add garlic and cook 11/2 to 2 minutes, just until it begins to turn a very light golden colour. Add spinach and cook, tossing a few times until just wilted, about 5 minutes. Add potatoes, salt, pepper and thyme and toss again. Add pasta, remaining oil and just enough cooking water until mixture has a light coating but isn=92t soupy. Add Parmesan, toss and serve.
Source: Tantillo and Gugino, Eat Fresh, Stay Healthy.

Community Announcements - North End Garden Association
It has been tentatively confirmed (over the phone) that we have received $6200 in cash and $4134 in in-kind support for our garden project this year!  We also can hire two students through the Nova Scotia Youth Conservation Corps program. If you know anyone who's interested I can send you the job description.  Now comes the tough part... we still need plenty of volunteers to turn plots, plant trees and shrubs, build terraces, do community outreach and research, etc., as well as Association members and gardeners to fill the new plots we're going to build.  We are planning a barbecue/media event in the garden (Brunswick and Gerrish Streets) for Saturday, May 27 from 11:00 - 1:00, with face-painting and seed planting for the kids, and (as far as I know) FREE food.

That's all,

Geordie Ouchterlony

Choose Local, Organic Food:
Good for You.  Good for the Earth.

Home Grown Organic Foods
Halifax, Nova Scotia


delivery@hgof.ns.ca


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