Newsletter 92 – April 2011

Hi everyone
19/04/2011
Hope you are all well and adjusting quickly to the change of season.
This newsletter is very overdue due in part to the computer self destructing and inbox disappearing along with my email lists. I now understand the wisdom of “backing up”. This edition of the newsletter covers a price increase, some information on a supplier of organic wines, and a recipe which I really enjoyed.
As I have had to rebuild the email newsletter list from scratch and I have no way of knowing if you have asked to be removed, my apologies if you need to request removal again.

NEW PRICES

Due to ever rising costs of fuel charges and the increased costs of growing fresh produce, plus a GST increase, regrettably I need to increase prices. I have had 4 different increases since March 2008 and can no longer sustain the current charges. New prices are effective week commencing 2nd May 2011

Baby Box $49
Standard Box $61
Family Pack $85

ORGANIC WINES

I have recently had the pleasure of buying several different wines from Celtic Winery. They are situated near Levin and are a fully certified organic fruit winery. Drinking these wines is a unique experience, great flavours, great strength and a lovely mellow aftertaste. While I claim no expertise in this area, I am happy to pay the premium price for these hand crafted additive free wines. If anyone is interested in home delivery please let me know and details on prices, minimum quantities etc will be supplied. Emma Van Veen is a Naturopath friend and I recently had lunch at her home. Her quiche was divine!

EMMA VAN VEEN’S QUICHE RECIPE

2-3 cloves garlic (crushed)
1 tsp dried basil
1 onion
1 tsp dried coriander
½ cup pumpkin seeds
1cup grated cheese
1 tspn capers
1 150g can salmon
6 eggs
½ cup milk
1 cup spinach finely sliced (or any other vegetable of your choosing)
1 tspn butter/coconut oil

Saute onion and garlic with butter/oil until clear, add basil, coriander and pumpkin seeds and cook for a further 1-2 minutes. In a bowl whisk the eggs, add the capers, salmon, milk, vegetables and onion mixture and stir until combined. Sprinkle with cheese . Place in oven proof casserole dish and bake at 180 degrees for approximately 30/40 minutes (until mixture is set in the middle)
Serve on own, or with side salad or vegetables. Great to eat hot or cold and freezes well

Anyone concerned about diabetes, high blood pressure, high cholesterol, obesity, ageing etc??
I have run into a health programme which is having great results for many people. If you would like more information please advise.

All for now – regards – Lorraine