Newsletter 105 January 2014

21/01/2014

Hi everyone,

Trust you all had a great Christmas relaxing with friends and family. Thank you for support in 2013 and my very best wishes for health, wealth and success in all your endeavours in 2014.

This edition will cover part two of The Four Principles of Organic Agriculture, an amazing frittata recipe which I tasted at the home of my good friends Neil & Trish Forde, and some different things to do with kale. One of my goals for 2014 is to engage more effectively with social media and The Organic Connection facebook page

 

Waitangi Day falls on Thursday 6th this year so all deliveries that week will be scheduled for Wednesday 5th.

Second is the Principle of Ecology. Organic agriculture should be based on living ecological systems and cycles, work with them, emulate them and help sustain them.

This principle roots organic agriculture within living ecological systems. It states that production is to be based on ecological

processes, and recycling. Nourishment and well-being are achieved through the ecology of the specific production environment. For example, in the case of crops this is the living soil; for animals it is the farm ecosystems; for fish and

marine organisms, the aquatic environment.

Organic farming, pastoral and wild harvest systems should fit the cycles and ecological balances in nature. These cycles are universal but their operation is site specific. Organic management must be adapted to local conditions, ecology, culture and scale. Inputs should be reduced by reuse, recycling, and efficient management of materials and energy in order to maintain and improve environmental quality and conserve resources.

Organic agriculture should attain ecological balance through the design of farming systems, establishment of habitats and maintenance of genetic and agricultural diversity. Those who produce, process, trade, or consume organic products should protect and benefit the common environment including landscapes, climate, habitats, biodiversity, air and water.

Vegetable Frittata

Peel and cook 3 medium potatoes, 3 pieces of kumara, 3 pieces of pumpkin (about the same size as potatoes). Let cool slightly, then cut into ½ cm slices.

Line a large heavy ovenproof pan with baking paper. Layer the cooked veges into the pan, potato, kumara then pumpkin.

Top this with one bunch of silverbeet finely sliced and 1 ½ cups of corn kernels. (You can also add layers of any other seasonal vegetable).

Whisk together 8 eggs, 2 cups of cream, 1 dessertspoon wholegrain mustard and 1 teaspoon salt. Pour this mixture over the vegetables then top with ground pepper and cover generously with about 2 cups grated cheese.

Bake in a low oven (100 degrees C) for 3 hours. Cooking at a low temperature helps to gently set the eggs and cream. Higher heat will cause eggs to go watery.

What to do with kale? My standard answer is to forward a copy of Green Velvet Soup recipe. On a recent hot day a client said they didn’t fancy soup – what else could we suggest?

Here are a few ideas.

Garlic Kale

1 bunch kale, 4 cloves garlic minced, 2 tablespoons olive oil.

1. Tear the kale leaves into bite size pieces from the thick stems. Discard the stems

2. Heat olive oil in a large pot over medium heat. Cook

and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Kale and Banana Smoothie

1 banana, 2 cups chopped kale, ½ cup light unsweetened soy milk, 1 tablespoon flax seeds, 1 teaspoon maple syrup. Place all ingredients in a blender, cover and puree till smooth. Serve over ice.

Kale Krisps

2 bunches kale washed and dried, 2 cups grated cheddar cheese.

1. Preheat oven to 220 degrees C. Spray 2 baking sheets with cooking spray.

2. Remove stems and ribs from the kale, and shred very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with cheese.

3. Bake the kale for 10 minutes, until the kale is crisp and the cheese browned.

In home skin scan and facial service

Would you like to know what is really going on with your skin?

I have recently imported a skin analysis machine and have started a business providing this service. The products we use and offer are a top international prestige brand.

Anyone interested to know more about this or to book an appointment, please give me a call or email.

All for now – regards – Lorraine