City Organics Organic Food Monthly Newsletters

City Organics February 2007 Newsletter

Well it is back to school for us and hence we are a bit late with this months newsletter.  No doubt if you are in the same boat as us, more information form a newsletter is not necessarily needed right now. But keeping the dishwasher going might be a priority.

Organic Easter Bunnys and eggs in stock now.

Millet will be out of stock until new season about April.

Organic Eggs back in supply but a price increase.

Pomegranate Juice, 1 litre $6.40 a cheaper non-organic juice available now for those who want to avail themselves of its researched benefits re keeping down your PSA

Spring Life Organic Instant noodles soups in a number of varieties

Eco Store Dish washing Powder

Back in stock of this very popular product which makes dishwashers more environmentally friendly.

The wholesalers have been having trouble with predicting their supply.  They started with 1 pallet a month and now order 5 pallets per week.  They think 'Oh we will up it by this much' and they run out again.

Potato myth unearthed - the difference between a Nicola and a Dutch Cream

A recent conversation with one of the state's top organic potato growers revealed that, contrary to some thinking, there's quite a deal of difference between these two popular Tasmanian varieties.  While they are similar, the differences are apparent even from the growing stages:

Dutch Creams are taller and take a long time to grow, whereas Nicolas are about half the size, have a different flower colour and are harvested sooner. Due to the seed being uncertified free from disease,to prevent the possibility of infecting other varieties, Tasmanian regulations stipulate that  Dutch Creams can't be grown alongside other potatoes.

The raw Dutch Cream is rounder and has a rougher, thicker and flakier skin.  The Nicola is more cylindrical in shape, has smoother skin and yellower flesh.  When Cooked, the Nicola has a smoother, creamier texture.  The grower volunteered that he was annoyed when people claim the two distinctly different varieties are actually the same (they're not!), and when he sees Nicolas being sold as Dutch Creams.

City Organics currently offers a range of certified organic Tasmanian-grown potatoes - Nicolas and Dutch Creams (both particularly good for salads, boiling and mashing), and other popular varieties such as King Edwards (baking and roasting) and Kennebecs (excellent for frying).

School Lunches - What to put in school lunches?

Try some of the following:-

Feb

Quality Tasmanian Pies

We will have stock of this award winning pie on Tuesday 27th Feb

Gluten Free Mediterranean Vegetable Pies

A delicious combination of:-

(Gold Medal, 2006 Tasmanian Fine Food Awards, Silver Medal, 2006 Official Great Aussie Gourmet Pie Competition)

We are working with QT Pies to bring you products that suit your diet.
A dairy free version is  possible but is due to demand.   >>>  Email us

Recipes

GF=gluten free           O=organic

Tofu Sauce/Dip/Dressing Base (GF)

Wondering what to do with Tofu?

Ingredients

Method
  1. Boil water in a pot
  2. Slice the tofu and drop into boiling water for few minutes
  3. Put into blender with other ingredients add some options to taste
  4. Serve over steamed veg, crunchy salad, toast, let your imagination run off 
Optional This recipe is a great base for many hot sauces, warm dressings or cold dips.

About Miso

Miso is a traditional Japanese food produced by fermenting soybeans, with salt and the mold kōjikin other varieties add rice, barley and other grains. The result is a typically thick paste used in sauces and spreads, to pickle vegetables or meats, and mixed with dashi soup stock and served as miso soup called Misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.

Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

Varieties

Cheers From the City Organics Team!