Organic News

Corned Beef and Cabbage

·        5lb/ 2kg joint of corned beef

·        1 large organic cabbage

·        Organic bay leaf

·        2 large organic onions

·        Cold water to cover

·        2 large organic carrots

·        Ground black pepper

·        4 organic red potatoes

(serves four to six)

Quarter the cabbage and put aside.  Peel and slice the other organic vegetables.  Cover the meat with the water and bring to a boil.  Skim the surface, add the organic vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.  Add the cabbage and cook for a further 30 minutes.  Serve the meat surrounded by the organic vegetables with additional mashed organic red potatoes.

May the luck o' the Irish be with you.

Garganelli with Spring Vegetables (serves four)

·        1 bunch of organic asparagus, about 350g/12oz

·        4 young organic carrots

·        1 bunch of organic spring onions

·        130g/4 ½ oz organic shelled fresh peas

·        350g/12oz/3cups dried garganelli

·        60ml/4tbsp extra virgin olive oil

·        A few organic sprigs of fresh flat leaf parsley, organic mint and basil, organic
    leaves stripped and chopped

·        Sea salt and ground black pepper

·        Fresh organic Parmesan cheese or premium organic Italian-style vegetarian
    cheese

To serve:

1.  Trim off and discard the woody part of each asparagus stem, then cut off the tips on the diagonal.  Cut the stems on the diagonal into 4cm/1 ½ in. pieces.  Cut the carrots and spring onions on the diagonal into similar-size pieces.

2.  Plunge the carrots, peas, asparagus stems and tips into a large pan of salted boiling water.  Bring back to the boil, then reduce the heat and simmer for 8-10 minutes, until tender.

3.  Meanwhile, cook the pasta in salted boiling water for 10-12 minutes, or according to the instructions on the packet, until just tender.

4.  Drain the asparagus, carrots and peas and return them to the pan.  Add white wine, olive oil and salt and black pepper to taste, and then gently toss over medium to high heat until the wine has reduced and the vegetables glisten with the olive oil.

5.  Drain the garganelli and tip it into a warmed large bowl.  Add the vegetables, spring onions and sprigs of fresh herbs and toss well.  Divide the pasta among four warmed individual plates and serve immediately, with freshly grated cheese.

Top of the mornin' to ya!  Next Friday (March 17) is St. Patrick's Day, the "greeness" day of the year.

With so much to celebrate and so many places to do it, it's a day we all look forward each year.

After all, in the words of our late Mayor Daley, "we are all Irish on St. Patrick's Day".
 


It's hard to talk about St. Patrick's Day and not mention the word tradition.  After all, St. Patrick himself was believed to have died in 460 AD, but his memory has been kept alive for more then 1500 years.  Since the Irish began the celebrations and traditions, St. Patrick's Day has come to be associated with everything Irish and green, shamrocks, and good luck!

In American cities with large Irish populations, St. Patrick's Day is a major holiday.  Usually the festivity's start with a parade - in Chicago it starts with the traditional dying green of the Chicago River.

After the parade, it's customary to enjoy the traditional meal of the day - corn beef and cabbage and maybe a glass of your favorite beverage.  While it may not be good for the waistline, we must carry on the tradition!

To help you celebrate, this week Goodness Greeness is featuring these key ingredients in your St. Paddy's Day menu:

   Organic cabbage

   Organic broccoli

   Organic red potatoes

We've also got a great supply of organic red cherry tomatoes this week, which you can find at your local market under the Goodness Greeness label.

What is St. Patrick's Day without a touch of green, leprechaun's, "Erin Go Braugh" and the traditional corned beef and cabbage?  Here is our favorite recipe - give it a try and let us know what you think: