Newsletter – June 2013


Hi everyone

Trust you all weathered the recent storm and everyone now has power. One unfortunate client on the south coast of Wellington cancelled her order for two weeks due to power being out and no idea of when it was being restored.

This edition of the newsletter covers two main things.

  1. A price change
  2. Arrangements to take care of your orders during a two week absence by me.

New Prices

Over the last two years there have been substantial freight increases and rises in production costs of organic produce which have now been passed on to The Organic Connection. We are sure you will still find the boxes great value and an excellent way to get your organic fruit and veges delivered to your door.

Effective 8th July
Baby box $55
Standard box $67
Family Pack $90

It would be appreciated if you would please change APs and payments. If you have paid in advance there will be no extra charge till your next payment.

Holiday arrangements

I am planning to be away for two weeks, leaving Wellington on 10th July and returning on the evening of the 23rd July. Enquiries and orders during this time are being handled by a retired accountant friend of mine – his name is Rod Conheeney. The best way to contact Rod is by email to the normal address: and he will also be clearing any messages from my landline

This is certainly the weather for hearty hot food so here are a couple of soup recipes:

Potato, Leek & Celeriac Soup

4 tbsp extra virgin olive oil
3 cloves garlic 1 leek, white part only, thinly sliced
1.25 litres vegetable stock
1 celeriac bulb (about 600g) peeled and diced 2cm
2 Agria potatoes (about 400g) peeled and diced 2cm
Salt and freshly ground white pepper

Heat oil over moderate heat in a large saucepan and add the garlic and leek. Fry gently without browning for about 10 minutes or until the leek is soft. Add the stock, celeriac and potatoes and bring to the boil. Boil gently for 15 minutes until the potato and celeriac are tender.

Remove from heat and puree with a stick blender or in a food processor. Place back on heat and bring to the boil.
Taste and season with salt and pepper.
Serve with crusty bread – serves 6.

Jerusalem Artichoke Soup

I am sure most of you (like me) have been wondering what to do with these knobbly little root veges (once we realised they weren’t a very substandard form of ginger). So here is a soup recipe which looks simple.

2 tbsp unsalted butter (I will be using what is in the frig)
1 cup chopped onion
2 celery stalks, chopped
2 large garlic cloves, chopped
2 lbs Jerusalem artichokes (peeled and cut into chunks)
1 quart chicken stock (or vegetable stock for vegetarian option)
Salt & black pepper to taste

Heat butter in a soup pot over medium heat and cook onions, celery and onions until soft (about 5 minutes). Do not brown . Add the garlic and sauté for 1 minute. Sprinkle with salt.

Add Jerusalem Artichokes and chicken stock and bring to a simmer. Reduce heat to low, and simmer covered until the Jerusalem Artichokes start to break down, (45 mins to 1 hour)

Blend mixture, add salt to taste and sprinkle with freshly grated black pepper to serve.

All for now – regards – Lorraine