Back to archives.


Organics for you  

       Newsletter Issue # 9  

March 3, 2005   

 
Is Spring Ever Going to Get Here?

The answer is yes and the signs are already here!  Starting this week, you'll see the season's first peas at your organic retailers - English, Snow and Snap peas.  And it won't be long before we see nutritious fava beans and fresh bunched spring onions (yummy - one of my favorites).

Next, we'll see a full spectrum of baby root crops, which are picked at their sweetest (the cold spring nights bring out the sugar in these babies).  The highlight of the spring baby root crops is carrots - you'll see a rainbow of colors as well as French heirlooms.  Other delectable baby roots include baby bunched turnips and beets (red, gold, white & candy striped Chioggia's). 

And what about salad greens?  One sure sign of spring is dandelion greens - and we're not talking about the weeds in your yard.  The dandelions that bring a smile to our face are the first-of-the-season Italian variety (long and feathery, not bitter) red and green dandelions, now available.  You can also find red mustard greens (try them braised or raw in a salad for a zingy flavor).

So, the answer is yes - spring is coming and organic spring produce is already here!  Try out these naturally delicious new products.  See them at your local market or, if you can't find them, email us here at newsletter@goodnessgreeness.com and we'll help you locate them.

  



Spring Produce

English peas
 Snow peas
Snap peas
Fava beans
Bunched spring onions
 Baby root veggies
Carrots
Baby bunched turnips
Beets (many colors)
Red and green dandelions
Red mustard greens
 

 
 
Recipe of the week ...
 
Chicken, Avocado and Spring Onion Soup - Serves Six

·         1.5 liters/2 ½ pints/6 ¼ cups organic chicken stock

·         ½ fresh organic chile pepper, seeded

·         2 skinless, boneless organic chicken breast fillets

·         1  organic avocado

·         4 organic spring onions, finely sliced

·         400g/14oz can organic chickpeas, drained

·         Sea salt and freshly ground black pepper

1.  Pour the chicken stock into a large pan and add the chile. Bring to a boil, add the whole chicken breast fillets, then lower the heat and simmer for about 10 minutes, or until the chicken is cooked.

2.  Remove the pan from the heat and lift out the chicken breasts with a slotted spoon. Leave to cool a little, then, using two forks, shred the chicken into small pieces. Set the shredded chicken aside.

3.  Pour the chicken stock into a food processor or blender and add the chile. Process the mixture until smooth, and then return to the pan.

4.  Cut the avocado in half, remove the skin and stone (pit), then slice the flesh into 2cm/ ¾ in. pieces. Add it to the stock, with the spring onions and chickpeas.

5.  Return the shredded chicken to the pan, with salt and pepper to taste, and heat gently. When the soup is heated through, spoon into warmed bowls and serve.

Cook’s Tip

Handle chile peppers with care as they can irritate the skin and eyes. It is advisable to wear rubber gloves when preparing them.

 

Your Shopping List / Best of the Season

Baby bunched beets (mixed variety)_________________

Baby bunched carrots (mixed variety)________________

Bunched spring onions (red/white)__________________

Dandelions (red/green)____________________________

Peas (English, Snow, Snap)________________________

For more information, contact us:

Call us at 1-800-848-7776, email us at newsletter@goodnessgreeness.com or visit our web site at www.goodnessgreeness.com.  You can also mail us at: Goodness Greeness, 5959 So. Lowe, Chicago, IL 60621.