Supporting the Organic producers
Please support your 'local farmers markets' and look for the organic producers.
If you must shop at a supermarket ask them directly if the eggs they sell are really free-range and organic, if so ask the to tell you where they come from and the name of the farm/farmer who supplied them!
This applies also to the whole family food shopping basket; vegetables, cereals, dairy products meat and fish products.
From your Organic Gardener.
If you must shop at a supermarket ask them directly if the eggs they sell are really free-range and organic, if so ask the to tell you where they come from and the name of the farm/farmer who supplied them!
This applies also to the whole family food shopping basket; vegetables, cereals, dairy products meat and fish products.
From your Organic Gardener.
posted by The Organic Gardener at
12:24 PM
2 Comments:
Housewifes' choice
Beetroot Soup
Gently saute some onion together with one and a half lbs./ca.700g. of chopped cooked beetroot;
Then add one and a half pints/850ml vegetable stock and simmer for ca. 10 minutes;
Now blast with a blitzer or liquidise and then add salt and pepper (if you wantto);
Then add 1 - 2 tbs of hot horseraddish sauce according to taste.
Serve hot - delicious and very simple!
By
The Organic Gardener, at 12:23 PM
Had a bumper crop of cucumbers this year and didn't know what to do with them? Try this recipe.
Cucumber Soup With Mint
2 large cucumbers
2-and-a-half ozs/ca.74g butter
3-4 sprigs fresh mint
pinch sugar
salt and freshly milled pepper
half pint /ca.295ml milk
half an onion
bay leaf
1 oz/ca.29g flour
three-quarters pint/440g stock(chicken or vegetable)
2-3 tbs single cream
freshly chopped mint
Peel cucumbers, slice in half lengthways and remove the centre seeds. Chop the cucumbers up and blanch in boiling water for 2 minutes. Drain well; melt 1oz/29g of the butter in a saucepan, add the cucumber, the spriggs of mint, sugar and seasoning of salt and pepper. Cover and cook gently for about 15 minutes or until tender.
Meanwhile infuse the milk with the onion and bay leaf for about 15 minutes. Melt remaining butter in a saucepan and stir in the flour. Cook over the heat for a minute and then gradually stir in the strained milk. Beat well and bring to the boil to make a smooth sauce.
When the cucumbers are tender, add the stock and the sauce to the pan. Stir and bring to the boil. Cover with a lid and gently simmer for a further 15 minutes.
Using a fork, remove the stalks of mint. Pass the soup through a food mill or puree in a blender or use that BLITZER.
Return to the saucepan, check the seasoning and re-heat.
Sir in the cream and sprinkle with chopped mint before serving.
Serve HOT or COLD.
By
The Organic Gardener, at 12:42 PM
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