Newsletter March 2014
News:
· Change
of delivery day for April long weekends- We will delivery to Mandurah &
Perth customers on Thursday the 17th of April & Thursday the 24th
of April. There will be no delivery on Good Friday the 18th or Anzac
day the 25th. Normal trading will resume from Friday the 25th
of April. Order process will remain the same. Your confirmation email will give
you clear delivery details. Have a lovely holiday if you are going away!
Announcement:
· Mr
Organic is now delivering to Glen Forrest- Do you have family or friends in the
area that would be interested in receiving organic produce?
Eating in Tune with the Seasons: in season now.
Fruit
|
Vegetables
|
Coming
soon
|
New
|
Avocados
Bananas
Mangoes
Plum
Pawpaw
Limes
Lemon
Grape
Watermelon
Apples
Passionfruit
Pear
|
Beans
Beetroot
Capsicum
Eggplant
Cucumber
Lettuce
Tomatoes
Zucchini
Eggplant
Potato
Sweet
potato
Garlic
Carrots
mixed
|
Kiwifruit
Ginger
Cabbage
Cauliflower
Hemp
Seeds
|
Young Coconuts
Coconut
oil
Coconut
cream
|
Farm Direct produce
Grower profile: Gin Gin Organics.
We are lucky enough to
deliver direct to our customers the beautiful certified organic produce from
Gin Gin Organic. Their dedicated work provides us with mouth watering produce including;
cucumber, zucchini, kale, mandarins. Linda from Gin Gin Organic’s favorite:
Kale, such a versatile green- juice it, throw it in a salad, or serve it up in
a stir fry, tastes best if you remove the stem!
Grower profile: Bathgate, Albany.
Andrew & Jocelyn
Bathgate operate the family run farm in Albany and are responsible for the
beautiful salad greens & unconventional vegetables we offer. They uphold an
environmentally healthy approach to farming and only grow produce they like to
eat and that offers flavor and good cooking qualities.
Market update: Mid-season produce? Avocado limited supply. Ginger is
coming soon- did you know that the ginger crop was affected?
Recipe
of the Month: Purple Power Salad
Source: My New Roots, by Sarah
Britton
Ingredients:
3 Tbsp. cold-pressed olive oil
3 Tbsp. lemon juice + zest
1 Tbsp. liquid sweetener (raw honey
or maple syrup)
1 clove garlic, minced
1 tsp. ground cinnamon
2 tsp. ground cumin
pinch cayenne, if
desired
2 tsp. rosewater (optional, but
delicious)
1 ½ tsp. sea salt (to taste)
1 cup / 140g pumpkin seeds
1 red cabbage (regular cabbage fine)
1 cup / 150 g dried black mission
figs, chopped
1 bunch purple carrots / 500g
(regular orange carrots are fine)
1 cup each chopped parsley and mint,
leaves only
Directions:
1. Whisk all dressing ingredients
together and set aside.
2. Using a very sharp knife, slice
the cabbage as thinly as possible. Place in a very large bowl. Slice the
carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs
well, spin dry, dice the parsley (including stems) and mint (leaves only). Add
to the bowl.
3. In a dry skillet over medium heat,
lightly toast the pumpkin seeds until fragrant. Remove from heat and set
aside.
4. Pour dressing over the veggies and
herbs and toss well to coat. Add pumpkin seeds and fold to combine. Season to
taste (the salad may need more salt at this point). Let stand at room
temperature for about 30 minutes, toss before serving and enjoy.
Returning to school lunch box ideas:
Slice raw cucumber, celery & carrot. Prepare the night before and chill in iced water. Then drain and place in a container to retain their crunch.
If you have a recipe or lunch box idea that you
love and would like to share it, contact us!
Contact us: With your valuable feedback
Online:
complete the online form - www.mrorganic.com.au
Bianca: 0416 948 663.
Facebook: Mr Organic.
J
Bianca and Sophie
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