Organic Harvest Box for September 17, 2010

Here's a quick look inside this week's Organic Harvest Box:


A few years ago I had never seen a piece of fruit with a papery, light-weight covering. And then I was introduced to ground cherries! Ground cherries come from a small shrub similar to the common tomato, and can be grown as an annual or perennial. This tiny round fruit can be eaten raw, used in salads, tossed in desserts, or used as a flavoring. It is also fantastic in jams and jellies. Ground cherries are decadent when dipped in melted chocolate. And did you know they can also be dried and eaten? Yes, they can!

So I set off on a mission to gather some good quality ground cherry recipes for you. At the top of my list: this Ground Cherry Pie and this Ground Cherry Clafoutis. These small cherries lend themselves well to baking, but sometimes the key is making sure you have enough with which to bake. Another fabulous dessert to try are these Poached Ground Cherries. Fancy a good jam once in a while on your morning toast? Give this Ground Cherry Jam a go and be sure to let me know if you test it out, I'd love to know how it tastes! And I see endless possibilities for this Ground Cherry Sauce.

Like many, I was not a fan of brussels sprouts for a large portion of my life. I can pretty much guarantee that once you taste brussels sprouts cooked properly - in a suitable recipe - you will thoroughly enjoy them. A good place for you to start is with these Roasted Brussels Sprouts from Simply Recipes. And then I found an even better site to see each how-to step in making Roasted Brussels Sprouts - check it out, it's worth the click! Another simple, but tasty, method in which to try brussels sprouts is Sauteed Brussels Sprouts.

To awaken the true chef inside you (or for hard core foodies) you may want to try Braised Brussels Sprouts with Pancetta, Shredded Brussels Sprouts and Apples, Brussels Sprouts with Bacon, Shallots and Figs, or this fantastic and delicious Brussels Sprouts with Walnuts from celebrity chef Emeril Lagasse.

I was all set to write about leeks this week, but I decided I'd hold off another week or two since I know that more are on the way! So instead, I'm talking cilantro.

Nothing beats fresh cilantro - it is widely used and is a part of many salad and pasta recipes. I tried to gather a few different uses for cilantro this week, recipes you may not have thought of before.

You can read about cilantro here and check out some interesting recipes - cilantro pesto, cilantro rice, etc. I like the looks of this Tomato and Onion Relish with Cilantro Chutney and think it would compliment a variety of different meals. I've tried this Avocado Salad with Cilantro-Lime Vinaigrette and it does not disappoint. A decadent Lime Cilantro Butter Sauce is a wonderful topping to many meats or vegetable dishes. I am anxious to try this Thai Grilled Chicken with Cilantro Dipping Sauce because I have a hunch my whole family will enjoy it (my children will eat anything that is associated with any kind of "dipping sauce"). And most interesting recipe of the week? Definitely this Carrot, Avocado and Cilantro Soup - a mix of tastes I had never considered before, in a soup I suspect is out of this world! Until next week, happy organic munching!

Organic Harvest Box for September 10, 2010

Check out this week's Harvest Box from Life Organic:


It's the second week of September and there is a cool breeze in the air in the mornings now! Fall is definitely not far away, and it's almost time to get excited about cooking up some delicious autumn meals. In a last ditch effort to enjoy the last few days/weeks of summer, I'm dedicating this post to fresh salads.

Fresh local tomatoes are perfect this time of year, and plentiful in this area. There are countless numbers of ways to create simple and nutritious tomato salads. For one, this Easy Tomato Salad. Nothing beats the simple and look and taste of a Caprese Salad - mozzarella, tomato and basil never tasted so good. Strong cheeses are a wonderful compliment to tomatoes, and I love this Tomato Blue Cheese Salad. And if you have the time and want to taste something amazing, try this Tomato and Goat Cheese Tart from the Barefoot Contessa herself, Ina Garten.

My family loves a very basic Tomato and Avocado Salad. It's easy to make - on a large plate, arrange about 2 pounds of assorted tomatoes sliced or halved. Add 1 avocado, halved, pitted, peeled and sliced. Drizzle with extra-virgin olive oil and season with coarse salt and ground pepper. A few drops of balsamic vinegar is also delicious!

Ready to grab that luscious green head of broccoli and get busy? There are different styles of Broccoli Salad, from this Tangy Broccoli Salad to this absolutely delicious Broccoli Salad from chef Jamie Oliver. Often a broccoli salad is laden with oils or mayonnaise, making it a less-than-healthy choice, so if you're looking for lighter fare, try this fantastic Broccoli Quinoa Salad and feel no guilt when you eat it.

Is it time for beet salad?? Of course it is! Beets bitter taste lends themselves to a number of different salad choices. Like a fresh Pecan Beet Salad or Roasted Beet Salad with Goat Cheese and Cashews. Even better is this Mediterranean Beet Salad with Feta. Fancy roasted beets? Check out this Roasted Beet Salad with Barley, Feta and Red Onion or this tangy Roasted Beet Salad with Oranges.

As the evenings get cooler you may feel ready to serve up a Perfect Roast Chicken, which is a wonderful way to use up fresh local carrots, onion, fennel and herbs. This roast chicken recipe from Ina Garten is one of the best out there. It makes a delicious, moist chicken that can serve your family dinner for several nights.

When you are done with your wonderful roast chicken meal, save the chicken carcass and use it to whip up a delicious stock. I use Ina's Chicken Stock recipe, except where she says to use an entire chicken I just use the bones and leftovers from the one I just cooked. You can throw in any veggies you have at home, as you certainly don't need to use the exact ones the recipe calls for. I then like to freeze the stock in ziploc bags so they lay flat in my freezer, leaving more room for other delicious meals!

Organic Harvest Box for September 3, 2010

It's been a quiet summer here on the Life Organic Blog, mostly because I have been away or busy for most of the summer. I'm hoping to get weekly recipes and tips moving again, because I figure it's almost time for fall, and back to school and work for many. Who can't use a few extra tips???

This week's Harvest Box looks fantastic - full of local, organic produce at its best this time of year. We'll be back next week with photos, I ran into some technical difficulties this week.

Red Leaf Lettuce - I love it. For some reason, this is by far my favourite type of lettuce. I love it squished into a thick sandwich, exploding from a giant bowl of salad, or used as a garnish with a delicious fall meal. I serve a green salad with red leaf lettuce almost every night with dinner. I came across this fabulous resource with great tips on how to refrigerate red leaf lettuce , so be sure to check it out! It's very helpful. Also be sure to take a look at this Red Leaf Lettuce Salad. If you're looking for something for the more discerning palate, try this Leaf Lettuce Salad with Goat Cheese Stuffed Pears. Other tasty salad choices include this Red Leaf, Pear, and Walnut Salad or Martha Stewart's Red Leaf Salad with Roasted Sweet Potatoes. And don't forget that there is really nothing simpler and tastier than a basic leaf lettuce salad with local cucumbers or tomatoes and a little olive oil on top!

Sometimes I am looking for something a little different to try with my chard. I came across this Pasta with Swiss Chard recipe and am looking forward to trying it. Be sure to check out this website with detailed info on Coloured Chards, including storage and uses, plus a delicious recipe for Swiss Chard and Goat Cheese Galette. It looks absolutely delicious!

If you're a real foodie, check out this recipe for Grilled Madras Razor Clams with Sautéed Rainbow Chard and Cornish New Potatoes - now that would be impressive to serve for dinner one night. Coloured chard can be served quickly and easily, and doesn't need to be "fancy" to taste great. Try this Swiss Chard with Raisins and Pine Nuts or Curried Rainbow Swiss Chard - they are fast and delicious, and full of nutritional value.

I am sometimes at a loss for what to do with an eggplant - and nothing beats a local, organic eggplant! I enjoy them cooked a variety of ways, but I find my children usually have issues with the texture. What about a good ole' Grilled Eggplant Panini - it makes a healthy lunch or even a nice light dinner with a salad. Barbecue season is still in full swing, so why not try this Grilled Eggplant with Korean Barbecue Sauce? This Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish also promises not to disappoint. Prefer it baked? Give this Oven-Baked Breaded Eggplant a go and watch everyone gobble it up. And, last but not least, check out this recipe for Broiled Summer Eggplant - which includes three very important eggplant rules that you don't want to miss (including whether or not to refrigerate eggplant - I certainly didn't know I wasn't supposed to keep it in the fridge!).

Organic Harvest Box for June 25, 2010

Check out this week's luscious Harvest Box! It looks delicious . . .

Did you know that you can use your broccolette almost anywhere you would normally use broccoli? Yes, it's true! Broccolette is as versatile as its cruciferous sister, broccoli. Try it stir-fried in this easy Stir-fried Broccolette and Cashews, or sauteed in a Broccolette Saute. It's easy to add to any pasta dish, and I especially like this Bowties and Spicy Broccolette. And nothing says summer like a Warm Broccolette Salad on a mid-summer night's eve. For something a little bit out of the ordinary, check out this interesting Hunanese Smoky Bacon with Bean Curd and Broccolette.

Acorn squash in summer, you ask? Why of course! Fire up your barbecue and try your hand at Grilled Acorn Squash, you may never want to eat it any other way. This Grilled Acorn Squash with Balsamic Drizzle is similar, and also looks fantastic. And I have a feeling this BBQ Acorn Squash with a Brown Sugar Glaze will not disappoint. Like to stick to the more traditional method of baking acorn squash? Check out this very helpful video for Maple Glazed Baked Acorn Squash for step-by-step instructions and a fabulous recipe.

Fresh lettuce simply can't be beat this time of year. We love all types of lettuce, especially romaine. On hot summer nights I often serve a light grilled meat with just a salad, or even a large salad as a meal. I put together a nice list of some favourite romaine-based summer salads for you. If you have a special one you'd like to add, be sure to leave us a comment!

Chicken-Romaine Salad

BLT Salad with Basil Mayo Dressing

Gorgonzola Walnut Salad

Southwest Steak and Salsa Salad

Grilled Chicken Caesar Salad

Romaine Salad with Lemon Thyme Vinaigrette

Organice Harvest Box for June 18, 2010

We are missing our Harvest Box photo this week because we took our family camping this weekend and I had a neighbour bring my box inside for me on Friday night. She had all my goodies packed away in my fridge, so I wasn't able to snap a picture for you! It was hot and humid on Friday, so I made sure she came by to bring my food in as soon as it was delivered (my cooler was not available, since we had it with us on our camping trip). If you will not be home when your Harvest Box is delivered, please leave a cooler on your doorstep and your driver will be happy to place the contents of your box inside. Fresh, local produce can wilt and go bad in a short time in hot, Ottawa summer weather.

Before I started receiving the Life Organic delivery service over two years ago, I had no idea what a garlic scape was. And then one lovely day in June I received these curly delights in my Harvest Box.

Yes, these green, curly ribbon-like "things" are garlic scapes. The garlic scape is the "stem"' from which the seed head of a garlic bulb is formed. As the bulb grows and matures, the stem, or stalk, also begins to lengthen. Over time the scape begins to curve. Garlic scapes taste garlicky but have a fresh, green flavouring. They can be used in a variety of dishes, especially where you would want a garlic flavour. A garlic scape is less strong and has less "bite" than regular garlic cloves.

In the past I have most often used my garlic scapes in pesto - it is delicious, light, and a delightful addition to any pasta. I usually use this Garlic Scape Pesto recipe, but any variation will do, and it is usually best to fiddle with the recipe until you find something that you love. I am planning on trying Kalyn's Garlic Scape Pesto this year, as I've been so pleased and impressed with many of her recipes over the past few months.

For an easy, quick appetizer, try making this White Bean and Garlic Scape Dip - the flavour is fantastic and it is a hit at most parties and get-togethers. I am also intrigued by this recipe for Creamy Garlic Scape Soup and would love to try it out if I have enough garlic scapes to go around this week! Great for the barbecue, these Grilled Garlic Scapes are something easy to add to a weeknight meal. More of a pizza lover? Give this Garlic Scape And Ricotta Pizza a go and wow your friends and family. And if you fancy yourself an egg connoisseur, please let me know if you get an opportunity to try out these Zucchini Eggs. They look delicious!

And while we're on the topic of pesto, let's talk about your basil plant! Nothing tastes like fresh basil, and once you go fresh, you will never go back to the dried stuff in a jar (well, unless you absolutely have to). It is easy to keep your basil plant alive - so don't fret if you're not an expert gardener. Basil likes lots of sunlight, and lots of water - keep the soil moist and water it often. If the plant starts to flower, just pinch the bulbs off and your plant will keep growing and growing.

Fresh basil is most often associated with thoughts of home-made pesto. And if you want to try the good stuff, I urge you to give this Homemade Pesto Recipe a go. You'll love it! I tend to chop up basil and throw it in almost anything I'm cooking - pasta dishes, grilled chicken or fish, salads, etc. You can really enjoy the flavour of fresh basil in a simple Caprese Salad, although basil lends itself well to many salad types. This basic Tomato and Basil Crostini is a great appetizer or lunch addition, and the pairing of tomato and basil simply can't be beat. Which is why basil goes so well with so many tomato pasta dishes. For something a little unique, try this Mixed Fresh Herb Pasta.

Looking for something a little different . . . spectacular, maybe? Serve up this Boursin Burger and be ready to be the talk of all your friends - and be sure to have enough on hand for everyone to have seconds. And I just love the sound of these Lemon Basil Snaps - what a beautiful addition to such a light cookie. If I get a chance to make these this week I will most definitely take pictures and share.

Enjoy your produce and have a wonderful week!

Organic Harvest Box for June 12, 2010

Take a peek at your Organic Harvest box this week! Looks delicious . . .

Don't you just love fresh cantaloupe? This type of melon is extremely nutrient-packed, yet has very few calories. It is highly concentrated with beta-carotene, folic acid, potassium, vitamin C, as well as dietary fibre. It is also one of the very few fruits that has a high level of vitamin B complex, B1 (thiamine), B3 (niacin), B5 (pantothenic acid), and B6 (pyridoxine). Cantaloupe is rich in anti-oxidants that help prevent cancer and heart disease.

So, what better reason to grab a knife and start slicing your melon in half?

Melon can can be enjoyed simply, with very few additional ingredients needed to enjoy it's luscious flavour, as in this Melon with White Wine recipe. Cantaloupe is a superb addition to salads, and I suggest trying this Cucumber Cantaloupe Salad and or this Cantaloupe Salad (which uses the actual cantaloupe body for the bowl!).

If you fancy something sweet, then why not fire up your barbecue and try Grilled Cantaloupe with Honey Ginger Blueberry Sauce? It looks divine! A sure winner to serve after a light grilled dinner. Or try these Crepes with Proscuitto, Brie and Cantaloupe - a fantastic idea for a brunch or late weekend breakfast. And these Cantaloupe Ice Pops? A success with my kids - an icy cold and healthy treat for summer!

How do you like to eat your green beans? Some of my favourite choices are just using them as a simple side dish to one of our main meals - like Sesame Green Beans or Green Beans with Almonds - both are fast, easy, and tasty! Green beans lend themselves well to salads too, and I found a few this week that had me drooling. What about a Green Bean, Corn, and Tomato Salad, a Fresh Bean Salad, or this Fennel and Radish Salad ? But what had me drooling most of all this week was this recipe for Green Beans with Goat Cheese, Cranberries, and Bacon - hard to disagree that bacon would be a wonderful addition to green beans!

I have not personally ever been a fan of radishes. So, I am always on the hunt for recipes that incorporate radishes in fun and innovative ways - but that they TASTE good. Since I love snap peas, I am thinking of trying these Sugar Snap Peas with Radishes. And I am even open to giving this Roasted Radish with Soy Sauce and Roasted Sesame Seeds a whirl. I like the looks of this East-Meets-West Chicken Tostada Salad, as well as these Mixed Greens and Radish Salad with Feta Cheese. Hoping to try one of them this week!

Any suggestions, feedback, or recipes you would like to share are always welcome!! Enjoy your week.

Organic Harvest Box for June 4, 2010

This week's Organic Harvest Box is as inviting as ever! Nothing says spring (and almost summer!) like a beautiful box of fresh organic produce. Take a look:


Spinach is one of the most versatile and delicious greens out there. It is packed full of Vitamin K, as well as carotenoids like beta-carotene, lutein, and zeaxanthin. A good supply of vitamins B6 and C may help put you in a good mood, as both play vital roles in the production of neurotransmitters like dopamine and serotonin. Not convinced yet? Spinach is also an excellent source of folate, known to protect against birth defects, and it also helps prevent cancers of the cervix and lungs. It can also work with vitamin B6 to protect against heart disease.

So there you go! Grab yourself a big spinach salad and dig in.

Salads are still just about my favourite way to eat spinach. Many people are not aware of the vast array of possibilities for spinach salads - they do not have to be dull and boring! I've compiled a great list for you this week, and I urge you to try at least one of these super salads and report back with your results:

Strawberry Spinach Salad with Almonds and Dill

Spinach Salad with Poached Eggs

Wilted Spinach Salad with Chickpeas

Sassa's Spinach Salad

Spinach Salad with Mushroom and Parmesan

Spinach Salad with Bacon and Feta

Really not a salad fanatic like I am??? Toss your spinach into a batch of this Spinach and Basil Pesto or simply turn your greens into a delightful side dish and serve up this Sauteed Spinach.

I get the Kraft Canada magazine in the mail several times a year - they send one out for each season, and there are often a couple recipes I try out of each book. They are free and you can sign up for the service at their web site. This week I tried this Mexicana Chopped Salad and this Peaches and Greens Salad and both were welcome additions to my lunch time routine. I often substitute the prepackaged ingredients for those I make myself at home - especially the Kraft salad dressings as they are often high in sugar. I'm making a few tweaks to this Broccoli Salad this weekend and am taking it to a potluck barbecue.

Blueberries - what can I say? We love them at our house. I've slowly been experimenting with main meal recipes that incorporate blueberries - although often the blueberries get gobbled up as soon as I wash them by three pairs of little tiny hands in my house. However, I'm really hoping to try this Grilled Chicken with Blueberry-Basil Salsa this week. For lighter fare, I like the looks of this Summer Salad with Blueberries or a Chilled Blueberry Soup. And who can say no to a piece of steaming hot Blueberry Coffee Cake or a slice of Blueberry Breakfast Bake?

Fresh spring asparagus is another of our regular favourites. I rarely get to experiment with dark, green stalks because I tend to grill them up on the barbecue, sprinkle them with olive oil, lemon, and salt and pepper, and eat an entire bunch at once. But, just for you, I've gathered together a nice list of asparagus choices for you this week:

Asparagus and Crab Salad

Asparagus and Cucumber Vinaigrette

Asparagus with Mustard-Herb Vinaigrette

Roasted Asparagus with Capers and Lemon

Quinoa with Tofu and Asparagus

Grilled Vegetable Wrap

Looking to try something new with your avocado this week? Guacamole not cuttin' it for you? Why not experiment with these Glazed Chocolate-Avocado Cupcakes? For a healthy lunch choice, dig into these Mango Avocado Rolls or serve up this tangy Asian Spinach Salad with Marinated Mushrooms.

Happy organic eating to you all!