Buying organic produce can be expensive. One way to cut down is to buy only those vegetables and fruits that contain the highest levels of contamination. Still, be wary of organic produce from other countries where the standards are not as high.
Here are the worst of the bunch, in order of risk, based on a new analysis of government data by the nonprofit Organic Center. (Produce with the lowest pesticide risk includes citrus fruits, bananas, pineapples and onions.)
Riskiest fruits
Imported grapes
Cranberries
Nectarines
Peaches
Strawberries
Pears
Apples
Cherries
Riskiest vegetables
Green beans
Sweet bell peppers
Celery
Cucumbers
Potatoes
Tomatoes
Peas
Lettuce
This list refers to U.S. produce. Some imported items have higher pesticide levels. The "risk index score" for an imported peach is almost 5 times that of a domestic peach; for sweet bell peppers, it's nearly 5 1/2 times as high. Also, be wary of overseas "organics," where regulatory oversight might not be as reliable.
(taken from the Lifestyles Market Newsletter)
Wednesday, 27 August 2008
Sunday, 10 August 2008
Ohlala Cupcakes
The long awaited Ohlala Cupcakes at 1391A Hillside finally has opened. A fan of Cupcakes in Vancouver and indulging in Safeway's version on special occasions, I've been awaiting the opening for sometime. I noted this week that Bill Stuart of Monday Magazine had beat me to trying a cake and writing about it in this week's edition of Monday.
The cupcake above is the first one I tried. A delicious mix of mocha with a chocolate covered coffee bean on top. Yummy! The second selection I've had from Ohlala is the Twist&Shout, I remembered this cupcake's name only because it was a truly lemon cake with a surprise filling of raspberry. I'd have to say this is the best lemon cupcake I've had and certainly reminded me of the little lemon cakes with raspberry jam my mother used to make without any icing.
The shop itself is beautiful, with displays of selections other than cupcakes. Ohlala makes mini cakes as well, which are very beautiful. In the large display case I gazed in wonder at the cupcakes decorated as small bouquets of flowers and single flowers, babies in carriages and a stunning display of black & white cupcakes surrounding a black and white wedding cake.
I certainly will be visiting Ohlala when I need a special cake.
Thursday, 24 July 2008
Another Farm Under Threat....
The UBC Farm is the last working farm in Vancouver. The farm provides fertile ground for a wide mix of learning, research, and and community projects for learners of all ages. The farm is currently embarking on a new project entitled, "Changing the Food System to Change the Climate."
If you haven't had the chance to vote for the farm in the Tyee's Green your Campbell Cash competition, now is the time!
There are just 3 days left to vote (voting closes on July 25th). Especially with the tone of the op-ed piece that UBC published in the Vancouver Sun this Tuesday, it is absolutely vital that we send them a clear signal that this place really matters to people.
Please click on the link below to give the farm your five stars!http://contest.thetyee.ca/greenyourcampbellcash/node/299
If you haven't had the chance to vote for the farm in the Tyee's Green your Campbell Cash competition, now is the time!
There are just 3 days left to vote (voting closes on July 25th). Especially with the tone of the op-ed piece that UBC published in the Vancouver Sun this Tuesday, it is absolutely vital that we send them a clear signal that this place really matters to people.
Please click on the link below to give the farm your five stars!http://contest.thetyee.ca/greenyourcampbellcash/node/299
Friday, 18 July 2008
A Sea of Concern
I work with a fasinating group of staff, faculty and students at the University of Victoria. One of the Environmental Studies graduate students, Tom Child, is doing an interesting study on traditional coastal First Nations food supplies and toxins. In a time when we are becoming more aware of where our food comes from, food security and growing or providing organic foods, the issues of toxins is extremely important. First Nation peoples obtain their food supply from the land more than we do, and therefore may be exposed to more toxins from the seafood in their diet.
Interesting reading: http://communications.uvic.ca/edge/pdf/v8n06_june08.pdf
Interesting reading: http://communications.uvic.ca/edge/pdf/v8n06_june08.pdf
Thursday, 17 July 2008
Jam tarts
I made some sweets Tuesday for Louise's spa party. Jam tarts, natch -- the easiest kind of pie/tart to make.
Didn't have any leftover piecrust to make 'em with. That's my mom's way of making jam tarts. When small child is helping her bake, she takes the scraps of pie dough that have been re-rolled once (and shouldn't be used again for real tarts as they will be tough and chewy, not flaky) and gives 'em to the child to flatten. Put a spoonful of jam in the middle. Get child to pinch dough around it, like a perogy or a chinese dumpling. Bake about eight to ten minutes in oven. Child will be overjoyed to eat her/his very own jam tart.
Easiest kind of tart to make, not a 'real' tart, no work for the filling. As mom says, it's not like I really baked, this is only a jam tart. Tough, chewy, messy if jam bubbles out.
Without bothering to make pie dough, I still wanted to make tarts for Louise, so turned to an alternative. Wonton wrappers! I had half a pack, thawed in the fridge. Here's the method -- too simple to call it a recipe.
Peel off individual wonton wrappers, and tuck them into muffin cups so the ends point up and the wrapper makes a little bowl. Bake in 350 F oven for five to eight minutes -- my landlady's oven has a few quirks, yours may too -- just bake until the points are starting to brown and the whole wrapper has crisped up. Remove from oven.
Tuck about 3/4 teaspoon of jam or jelly into each of these hot wrapper/bowl/tart shells. (Can use less, say 1/2 tsp if you want less of a very rich jam or want people to be able to eat it without a drippy gush of juice.) Return pan to oven for one to two minutes, just till jam has melted. Remove from oven, let cool slightly before eating as hot filling will burn your mouth.
The best thing about these jam tarts is that they're very basic and adaptable. You can put the filling in the raw shells before baking, if you want to be simpler, and the points will be crisper than the bottom of the tarts. If you've got a scrooch gun or a pastry bag or an icing syringe you can squeeze various kinds of filling in instead of just jam. How about adding a dab of softened cream cheese? Or a bit of lemon snow?
I've made these with bits of filo and they were terrific.
Of course, that batch started because I dropped my brand-new box of filo and broke those lovely rolled sheets into pieces about the size of a wonton wrapper. That day I learned to make these neat little rolls with a bit of barbecued salmon tip, a bit of feta cheese and a bit of avocado rolled in two layers of filo. And for dessert -- jam tarts. Two layers of filo that's been cut into squares about 1/6 the size of a sheet. Tuck the little pieces of filo into muffin cups. Don't bother to brush them with butter unless you really want to, they crisp up anyways. Tuck in 1/2 tsp of jam or jelly, bake for five to eight minutes, remove from oven and let cool.
Didn't have any leftover piecrust to make 'em with. That's my mom's way of making jam tarts. When small child is helping her bake, she takes the scraps of pie dough that have been re-rolled once (and shouldn't be used again for real tarts as they will be tough and chewy, not flaky) and gives 'em to the child to flatten. Put a spoonful of jam in the middle. Get child to pinch dough around it, like a perogy or a chinese dumpling. Bake about eight to ten minutes in oven. Child will be overjoyed to eat her/his very own jam tart.
Easiest kind of tart to make, not a 'real' tart, no work for the filling. As mom says, it's not like I really baked, this is only a jam tart. Tough, chewy, messy if jam bubbles out.
Without bothering to make pie dough, I still wanted to make tarts for Louise, so turned to an alternative. Wonton wrappers! I had half a pack, thawed in the fridge. Here's the method -- too simple to call it a recipe.
Peel off individual wonton wrappers, and tuck them into muffin cups so the ends point up and the wrapper makes a little bowl. Bake in 350 F oven for five to eight minutes -- my landlady's oven has a few quirks, yours may too -- just bake until the points are starting to brown and the whole wrapper has crisped up. Remove from oven.
Tuck about 3/4 teaspoon of jam or jelly into each of these hot wrapper/bowl/tart shells. (Can use less, say 1/2 tsp if you want less of a very rich jam or want people to be able to eat it without a drippy gush of juice.) Return pan to oven for one to two minutes, just till jam has melted. Remove from oven, let cool slightly before eating as hot filling will burn your mouth.
The best thing about these jam tarts is that they're very basic and adaptable. You can put the filling in the raw shells before baking, if you want to be simpler, and the points will be crisper than the bottom of the tarts. If you've got a scrooch gun or a pastry bag or an icing syringe you can squeeze various kinds of filling in instead of just jam. How about adding a dab of softened cream cheese? Or a bit of lemon snow?
I've made these with bits of filo and they were terrific.
Of course, that batch started because I dropped my brand-new box of filo and broke those lovely rolled sheets into pieces about the size of a wonton wrapper. That day I learned to make these neat little rolls with a bit of barbecued salmon tip, a bit of feta cheese and a bit of avocado rolled in two layers of filo. And for dessert -- jam tarts. Two layers of filo that's been cut into squares about 1/6 the size of a sheet. Tuck the little pieces of filo into muffin cups. Don't bother to brush them with butter unless you really want to, they crisp up anyways. Tuck in 1/2 tsp of jam or jelly, bake for five to eight minutes, remove from oven and let cool.
Green your Campbell Dollars
I thought this was the best contest I've seen yet!! I've spent my $100 already, I purchased a stainless steel water bottle from MEC and the rest went to food.
Check this out http://contest.thetyee.ca/greenyourcampbellcash/
I voted for the Madrona Farm, a productive, biologically diverse urban farm on Blenkinsop Road in Victoria, under strong development pressure.
Saving green space, contributing to food security and sustainability, the environment.
Place your vote!
Check this out http://contest.thetyee.ca/greenyourcampbellcash/
I voted for the Madrona Farm, a productive, biologically diverse urban farm on Blenkinsop Road in Victoria, under strong development pressure.
Saving green space, contributing to food security and sustainability, the environment.
Place your vote!
Monday, 7 July 2008
Seriously hooked on Serious Coffee Granola Bars
There is a Serious Coffee outside the front door of the new apartment building. Thought I would have a break one day after taking a few boxes over. Good coffee, and I got a scratch card which won me a free brioche. Went back, no free brioche available so was allowed to choose another treat. Went for the Granola Bar.
A few days later went for a coffee break, had a Chai tea latte and a granola bar.
Friday, coffee and two granola bars, one I ate there, one I kept for later.
http://www.seriouscoffee.com/
No recipe online. Seriously have to figure out how to make those bars. I dare you to try them without getting hooked...
A few days later went for a coffee break, had a Chai tea latte and a granola bar.
Friday, coffee and two granola bars, one I ate there, one I kept for later.
http://www.seriouscoffee.com/
No recipe online. Seriously have to figure out how to make those bars. I dare you to try them without getting hooked...
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