Newsletter 93 – May 2011

Hi everyone 31/05/2011

Another stunning day – have just returned from taking Miss Molly for a walk.

Welcome to all the new clients who have started receiving boxes this year and thanks to everyone who has changed their AP in response to advice on the recent price increase.

This edition of the newsletter will include an update on the Downtown Community Centre fresh produce project and thanks to Anne White for two great sounding soup recipes. Featured vegetable is choko and there is some info available on a health programme which is having great results.

Downtown Community Centre Fresh Produce Project.

Since September 2008 we have been sending a regular standard box to this organisation to add a healthy and fresh component to their food parcels. The original idea was to find a core of people who would add $5 to their payment to fund a regular delivery. Some clients have also donated their box of produce instead of cancelling while on holiday.Thanks to all these generous donors both past and present. Anyone interested in being part of this project please let me know.

Choko

Choko is a native of Central America. They grow on a climbing plant and look a bit like a pale green pear. Chokos have a mild flavour similar to marrow or zucchini so are usually cooked with other stronger tasting foods. Store at 7-10 degrees C.

For home storage refrigerate in a plastic bag.

To cook cut choko in half and remove seeds. If boiling or steaming leave the skin on to retain flavour. Cook 15-20 minutes or until tender.

Ways to eat this vegetable.

Choko halves can be stuffed with all sorts of fillings – rice, bacon, tomato, onion, cheese and more. They can be used much like a zucchini, can be served with a sauce, added to casseroles and stir fries, used in desserts, tarts, breads, jams or cakes. They are also good in fruit and vegetable salads raw, can be pickled or used as a base for relishes.

Chokos are available from April to June and are a good source of Vitamin C.

Simple Vegetable Soup

2 medium onions
4 small carrots
2 medium potatoes
Celery salt
2-3 handfuls of barley

Peel and cube vegetables and sauté in 50 grams butter in 2 litre cast iron casserole dish. Add broccoli, zucchini, cabbage, capsicum, or whatever you have along with 1 tsp each of green herb and chicken stock powder, add water to nearly top of pot. Simmer gently for at least one hour. Season to taste.Puree half of soup and stir together with the rest.

Pumpkin Soup

2 tsp Maggi instant chicken stock
2 tsp Maggi instant green herb stock
1 kilo pumpkin
3 cups water
½ tsp nutmeg
2 tsp sugar
2 cloves garlic
2 onions
Milk or water

Cut pumpkin into several pieces, remove seeds, but leave skin on if hard to remove.Cook skin side down, in saucepan with water, seasonings and chopped onions and garlic for ½ to 1 hour until tender.Scrape flesh from the skin and puree veges with the cooking liquid, using food processor or sieve. Before serving re-heat adding milk, water, or cream to the required thickness

Healthpointe.

Anyone concerned about diabetes, high blood pressure, high cholesterol, obesity, ageing etc?? I have access to a programme which is having great results for many people. If you would like more information please let me know.All for now – regards – Lorraine

Hi everyone 31/05/2011

Another stunning day – have just returned from taking Miss Molly for a walk.

Welcome to all the new clients who have started receiving boxes this year and thanks to everyone who has changed their AP in response to advice on the recent price increase.

This edition of the newsletter will include an update on the Downtown Community Centre

fresh produce project and thanks to Anne White for two great sounding soup recipes. Featured vegetable is choko and there is some info available on a health programme which is having great results.

 

Downtown Community Centre Fresh Produce Project.

Since September 2008 we have been sending a regular standard box to this organisationto add a healthy and fresh component to their food parcels. The original idea was to find a core of people who would add $5 to their payment to fund a regular delivery. Some clients have also donated their box of produce instead of cancelling while on holiday.Thanks to all these generous donors both past and present.

Anyone interested in being part of this project please let me know.

Choko is a native of Central America. They grow on a climbing plant and look a bit like a pale green pear. Chokos have a mild flavour similar to marrow or zucchini so are usually cooked with other stronger tasting foods.

Store at 7-10 degrees C. For home storage refrigerate in a plastic bag.

To cook cut choko in half and remove seeds. If boiling or steaming leave the skin on to retain flavour. Cook 15-20 minutes or until tender.

Ways to eat this vegetable.

Choko halves can be stuffed with all sorts of fillings – rice, bacon, tomato, onion, cheese and more. They can be used much like a zucchini, can be served with a sauce, added to casseroles and stir fries, used in desserts, tarts, breads, jams or cakes. They are also good in fruit and vegetable salads raw, can be pickled or used as a base for relishes. Chokos are available from April to June and are a good source of Vitamin C.

Simple Vegetable Soup

2 medium onions
4 small carrots
2 medium potatoes Celery salt
2-3 handfuls of barley

Peel and cube vegetables and sauté in 50 grams butter in 2 litre cast iron casserole dishAdd broccoli, zucchini, cabbage, capsicum, or whatever you have along with 1 tsp each of green herb and chicken stock powder, add water to nearly top of pot. Simmer gently for at least one hour. Season to taste.Puree half of soup and stir together with the rest.

Pumpkin Soup

2 tsp Maggi instant chicken stock
2 tsp Maggi instant green herb stock
1 kilo pumpkin
3 cups water
½ tsp nutmeg
2 tsp sugar
2 cloves garlic
2 onions
Milk or water

Cut pumpkin into several pieces, remove seeds, but leave skin on if hard to remove.Cook skin side down, in saucepan with water, seasonings and chopped onions and garlic for ½ to 1 hour until tender.Scrape flesh from the skin and puree veges with the cooking liquid, using food processor or sieve.Before serving re-heat adding milk, water, or cream to the required thickness

Healthpointe.

Anyone concerned about diabetes, high blood pressure, high cholesterol, obesity, ageing etc?? I have access to a programme which is having great results for many people. If you would like more information please let me know.

All for now – regards – Lorraine