Tag Archive | organic

Clean Living Buying Club! Veggies, Community, Health! 

I recently got the opportunity to take part in a new veggie buying collective organized by a lovely lady named Maria.  Maria has organized an awesome program so local families can pool their funds and buy organic, locally grown produce at a great price.  

 The veggie buying club is a fantastic  way for local community members to access fresh, healthy, organic produce while supporting local farms and keeping dollars in our own community and nearby communities. 

 I am excited to take part in this as it embraces supporting local farms, and eating healthy! Plus it brings together community members! All great things in my eyes.   

 The club currently offers two boxes, a 5 pound harvest and a 15 pound harvest box. Both boxes contain an assortment of veggies and herbs that will change with the growing seasons!  They also offer a juicing box. 

This weeks farmer and harvest boxes contained kale, chard, carrots, beets, a variety of potatoes, leeks, herbs, garlic and the option of wheatgrass add ons.  

 We have already eaten the white potatoes, carrots, and rainbow chard, All of which have been delicious, fresh and flavourful. 

Maria is in the process of getting more farms and local products involved! Hopefully soon the collective will have one stop access to local eggs, honey, seeds, etc.

I am throughly impressed that Maria has give up her own time and energy to bring something so amazing to her community. 

If you’re interested in taking part in the collective or just looking for more information check out The Clean Living Team website. 

Basil…So Much Basil & Other Yummy Garden Things

So despite the drought conditions her in BC this summer is proving to be spectacular for our garden! We’ve been enjoying carrots, spinach, lettuce, sage, thyme, cucumbers, peppers, potatoes, beets, onions, radishes, peas, eggplant, zucchini, beans, mint, and basil so far!

I’m pretty excited our corn is well on it’s way to being ready and I’ve got some little pumpkins and a random giant squash looking good! I’m trying not to eat the green tomatoes but I make no promises!

While everything is doing well the basil is unstoppable! I’ve eaten my fair share raw, in salads, pasta, and bruschetta! Tonight I decided to process some into a paste with garlic and olive oil to freeze for use later when we don’t have all this fresh!

Basically it’s the same process as making pesto minus the nuts and cheese!

Wash and dry your fresh basil leaves and pulse through your food processor with olive oil and fresh garlic! I used one tablespoon of olive oil per packed cup of basil leaves, with two garlic cloves! It smells amazing!! After it was processed I scooped into individual portion cups to freeze! Easy and a great way to avoid wasting your beautiful fresh basil.

You wind up with considerably less then you started with but these little frozen herb pucks will pack big flavor when you decide to use them! They work great in pesto, pasta sauce, on buttered pasta, omelettes, bruschetta, in scrambled eggs and in homemade salad dressing!!

Peach Blueberry Crumble

One of my favorite parts of Summer is the availability of local fresh fruit! On Saturday Kevin and I headed out to Lepp Farm Market in abottsford and stocked up on amazing local products including local organic blueberries and Okanagan peaches!

I decided to throw together a quick fruit crisp with my purchases. This blueberry peach crisp comes together quickly and easily and rewards you with a relatively healthy treat!

6 large peaches peeled and sliced
3/4 cup Blueberries
2 tablespoons white sugar
3/4 cup oats
1/3 cup brown sugar
1/4 cup flour
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup butter

Spray baking dish with non stick cooking spray and layer sliced peaches and blueberries in dish. Sprinkle with 2 tablespoons of sugar and 2 tablespoons of flour. Toss gently with hands to coat.

In a separate bowl combine oats, brown sugar, cinnamon, flour and cut in butter. Work with hands until mixture resembles course crumbs.

Sprinkle oat mixture over fruit, covering evenly.

Bake for 30-35 minutes in a 375 degree oven. Allow to cool slightly on a rack if serving warm.

I like to serve my crumble with a small scoop of vanilla ice cream for a yummy summer treat!