How to Cook Spaghetti Squash

As the squash season starts we thought it is a good time to look at some of the more unusual squash and how to cook them.  After all you may have one in your box this week!!

spag squashSpaghetti squash has string-like fibres within its flesh which, when fluffed up with a fork, look fairly similar to spaghetti.  Hence why this squash flesh has earned a reputation as a pasta replacement.

Searching for ways to cook this squash reveal a range from making holes in it and boiling it in a small amount of water, baking it whole, steaming it and cutting it before roasting it.  There is only one way that I think brings out the beautiful slightly nutty flavour and that is cutting it in half (lengthways, is my preference) and taking out the seeds leaving a bowl into which a small amount of oil can be added.

Take care when you cut the squash. Using a sharp knife, cut off both ends so that your knife has some softer flesh to start the lengthways incision.  Turn the squash onto the most stable of the ends and carefully cut through the length of the squash.

Use any oil – olive, coconut or any of your choice –  and spread it over all the visible flesh with a brush, before seasoning it with freshly ground salt (I use Pink Himalayan salt) and black pepper.  Then place it flesh side down on a tray and roasting it in a pre-heated oven at 200˚c/400˚f or gas mark 6.

To make it easier to clean the tray place a sheet of parchment/baking paper on the tray first.

Squash come in all sizes and our biodynamic ones tend to be a bit larger at over 1kg.  At this size they are likely to take approximately 40/50 minutes to cook, so that the flesh is softened and the outside is caramelised.  I suggest checking the flesh with a fork from about 30 minutes into cooking.

When it is done, turn it over and to serve fork the flesh, either taking the flesh out to another plate or eating it whilst still in its skin.

As mentioned earlier this squash fibre is a great substitute for pasta so you can use it as the spagspaghetti squashhetti upon which you place bolognaise or similar.  It will probably come as no surprise to hear that it works well with typical Italian ingredients such as tomatoes, pepper, mushrooms and cheese – especially parmesan or vegan substitutes.

 

Roasted red peppers with cooked onions or shallots and spices such as turmeric or herbs such as oregano are a favourite of mine, sometimes with cheese or a vegan alternative using ground cashew nuts.

Have you a favourite way of cooking and eating this fabulous squash?  If so, do let us know – perhaps by a post of Facebook, or a comment here on our Blog page.

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Organic Farming is the Bees Knees!

If you look at the plate of food on your dinner table, bees have played their part either pollinating the many vegetables and fruits we eat directly or pollinating the food for the animals that we then consume. And don’t forget the honey and wax they produce – two other important products that come courtesy of their hard work.

It’s hard to imagine a fruit salad without strawberries, blueberries, raspberries, blackberries, orchard fruits, citrus fruits and tropical fruits.  But precisely what would happen if the honey bee were to disappear (amongst other meals impacted by crop loss).

tiago-faifa-NXDr9mDZ3cw-unsplashPollination is the highest agricultural contributor to yields worldwide, contributing far beyond any other agricultural management practice. This makes bees and other pollinators major contributors to agriculture. Pollinators affect 35 percent of global agricultural land, supporting the production of 87 of the leading food crops worldwide. Amazing!

Disturbingly honey bees, a very important pollinator, are disappearing globally at an alarmingly rate due to pesticides, parasites, habitat loss, and disease. Declines in their health and populations are seen globally as posing risks for biodiversity, long-term food security and ultimately human health.

With a potentially pessimistic outlook for the honey bee it’s great to hear that a study published in June (2019) shows that organic farming can mitigate the negative effects of intensive farming and increase in particular honeybee colony survival.

Researchers of the French national research institutes INRA and CNRS are the first to show that organic farming benefits honeybee colonies. Compared with bee colonies on non-organic land, colonies on organic farms had 37% more broods, with 20% more adult bees, and 53% greater honey production. Whilst they expected to confirm the benefits of organic farming with honeybee colonies they were surprised at the scale of the positive effects.

The research team analysed six years of data collected through a honeybee monitoring scheme ECOBEE which has been operating in France since 2008., Researchers particularly noted the benefits of organic farming to honeybee colonies during the flower-scarce period between the blooms of rapeseed and sunflower.

Since 2000, honeybee colonies have shown an increasing trend of poor development and high death rate. This has been attributed in part to intensive agriculture with its high usage of chemicals and single crop planting.  Evidence from this study indicates that organic farming can mitigate this decline and, moreover, can benefit the yields of crops grown by conventional farmers within 1500m of the hives.

aaron-burden-6csuZQ9oZcI-unsplashThe researchers found that the development of the colony ie the number of living adults benefited mostly where organic farmland is up to 300m from the hives thought to be due to more diverse pollen resource and decreased pesticide drift at the local scale.

But when it comes to honey reserves these benefited where organic farmland is up to 1,500m from the hives thought to be due to an increased availability of melliferous1 flowers over a longer distance for foraging bees.

A wonderful explanation given by Vincent Bretagnolle, the project leader, demonstrates the distain and lack of awareness that we know from our growers is often shown by their conventional neighbours.  He noted “Organic farms and fields are often seen by conventional farmers as a source for pests; we show here that organic farming has actually positive effects at the landscape scale, not only for biodiversity in general, but for beekeepers as well and even for conventional farmers since honeybees contribute to rapeseed and sunflower yields”.

When you next tuck into a delicious Greener Greens fruit salad or bowl of steamed vegetables recognise that you are not only nourishing your body and supporting our fabulous farmers but you’re doing your bit to help support our wonderful honeybees who do so much for us.

1 A melliferous flower is a plant which produces substances that can be collected by insects and turned into honey

Reference

Wintermantel, D, Odoux, J-F, Chadœuf, J, Bretagnolle, V. Organic farming positively affects honeybee colonies in a flower-poor period in agricultural landscapes. J Appl Ecol 2019. DOI: 10.1111/1365-2664.13447

 

Food and Agriculture Organization of the United Nations, (May 2018), Why bees matter

http://www.fao.org/3/i9527en/i9527en.pdf

There’s nought Blue about Blueberries

One of the high spots of the year for me is the arrival of the first blueberries from Horsham.  The season may be short – eight weeks or so – but it is packed with six varieties of blueberries, each with their own special flavour and becoming sweeter as the summer progresses.

Our Horsham blueberries are grown on fertile clay soil in Lower Beeding by Bob Hewitt of Selehurst Gardens (better known to us as Blueberry Bob).  Over the years he has transformed a relatively small area into an extremely productive site and the weather this year has helped to improve this productivity.  Last year the long, early Summer temperatures took their toll on the blueberry plants and the season finished before August was out.

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I can recall my first tasting of a Blueberry Bob berry so vividly.  The sweet, flavoursome taste and amazing juiciness brought a huge grin to my face.  “This is heaven” I thought as I dived back into the punnet! Unsurprisingly, as we encourage people at our markets to taste the berries I have learnt that my reaction was not unique to me!  Collectively us “lovers of blueberries from Bob” could be deemed to be “people who know what they like”, but we think we fall into the category of having a “well-developed palette” as these blueberries are used by the Michelin 1 chef, Tom Kemble, at South Lodge in Lower Beeding.  I rest our case!

We have always been fascinated by these blueberries and why they can sell so well, at double the price, to those in London but are not generally appreciated in their home territory of Sussex. So we ran a taste test at Horsham Market a few years ago.  We bought some organic blueberries from Waitrose – variety Duke and from Poland. We had some Duke variety from Blueberry Bob on our stall at the same time.  The Waitrose blueberries were more expensive (a little aside, but important to us).  Customers and passers-by were invited to taste one of each and to provide a comparison. The facial expressions presented us with the best reactions.  The Polish blueberries were sharp and tasteless and usually generated a grimace. Blueberry Bob’s Duke blueberries mostly generated a satisfactory smile (and often a purchase – a double win!).

Whilst initially I was sold on these blueberries by their taste, I soon found out their health benefits – for young and old.  My grand-daughter was weaned on these blueberries and was declared the healthiest baby seen by the doctor for a long time at one of her early progress appointments.

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Blueberries are considered a superfood today but have been used for their medicinal properties for centuries.  American Indians used blueberry leaves as a tonic for colicky babies and in Europe the fruit itself was used to cure diarrhoea, dysentery and scurvy as well as circulatory problems and eye diseases. In particular, blueberries were used to treat diabetic retinopathy (an eye disease associated with diabetes) and some physicians still use it as part of treatments.

Top researchers, Béliveau and Gingras, were particularly interested in this traditional use of blueberries for diabetic retinopathies as the latter are caused by “uncontrolled angiogenesis” in blood vessels, a phenomenon which is instrumental in the growth of cancer tumours.  Their research suggests that molecules known as anthocyanidins (found abundantly in blueberries) can be responsible for the anti-angiogenic effects of these berries and slow the growth of tumours.  Angiogenesis is a process whereby the cancer tumours, which require food and oxygen to grow, trigger chemical signals to attract the cells of blood vessels located nearby.  These blood vessels react by clearing a path to the tumour by dissolving the surrounding tissue and forming a new blood vessel thus facilitating the flow of food and oxygen to the tumour.

Research has determined that benefits of blueberries include improvement of cognitive health (this has to be a subject of a future blog as it is quite technical, but associated with the antioxidant content acting as a “de-rusting agent”), prevents urinary tract infection occurring, helps anti-ageing and improves skin, heart and eyes through its mineral and vitamin content.

These guys are so under-estimated because we have them throughout the year.  But, the greatest benefit will be achieved from the farm fresh ones that are produced locally and are available on our website.

 

 

 

 

 

Salad Days

‘O Summer sun, O moving trees!

O cheerful human noise, O busy glittering street!

What hour shall Fate in all the future find.

Or what delights, ever to equal these:

Only to taste the warmth, the light, the wind,

Only to be alive, and feel that life is sweet.

Laurence Binyon

 

According to the ancient Chinese, the secret of good health was to live in harmony with nature. They saw a balanced life as one that does not continually disregard the rhythms of nature, but one that observes and adapts to the natural flow of things.

One of the most fundamental links to nature we have is through our diet. By eating the food that grows around us from season to season, we can maintain our connection with the earth and receive the best nourishment to support and balance us.

Spring merges into Summer on 21 June, when we experience the longest amount of daylight of the year, the Summer Solstice. During the Summer, nature begins to bloom and manifest her magnificent glory.  We have the widest possible choice of food to pick from.

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This includes foods that represent every earthly colour, nourishes the body with the rainbow of pigments. The reds of cherries and tomatoes, the oranges of carrots and nectarines, the greens of cucumbers courgettes and peas, the yellows of peppers and peaches and the mauves and blues of aubergine and grapes.

Leaves, stems, assorted green beans, herbs, and fresh fruit are just some of the delicious plants available, making it a perfect season to take a bite into raw – salads galore!

Salad Dressings

You can breathe life into everything from a humble rice noodle to an array of different salads with a simple salad dressing. If they’re too much like hard work then you won’t use them and salads can quickly become dull.

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The Classic Dressing

From this basic recipe, play around with it by adding any of the ingredients you LIKE to it and just give it a try. Have fun and find your own exciting combinations.

(Makes approximately 130mls and will keep for a week in the fridge).

In a glass jar, add a finely chopped clove of garlic (or crush a clove in a garlic crusher)! To this add:

  • 6 tbsps of olive oil
  • 2 tbsps of flax oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp of lecithin granules

Put the lid on tightly and shake like mad!

Dress up your dressing: From here, eat it as it is or get creative – add a pinch of cumin powder to it or some fresh herbs like mint or basil or pop a quarter of a teaspoon of mustard in to spice it up!

We’re Backing British Farming, and it’s Exciting!

Today is Back British Farming day!  Did you know that UK food self-sufficiency is now just 61% – down from 75% in 1991?  The campaign by countryside magazine highlights acres of reasons why British farming deserves your support, as well as offering you the chance to make a real difference.

The day coincides with the week that we took part in Go! Organic –  a London-based festival encouraging people to take part in organic living. We built and constructed a pop-up farm shop for the people of London, at which we showcased five of our key British growers.

The event was a huge success, with people lining up to buy our produce! We were very proud to be able to shout about the growers  – Sunshine & Green, Cherry Gardens, Tablehurst Farm, Dynamic Organics and Sweet Apples Orchard. Daniel from Orchard Farm’s eggs also went down a storm.  We had several comments on the quality of our produce, with some people even asking if it was real – the ultimate compliment.

We pride ourselves on our growers and the quality of our produce and our British farmers who are working hard to enhance the British countryside, protect the environment, maintain habitats for native plants and animals and support wildlife species. Whether it’s helping birds get through the winter months by putting down seed, establishing woodlands and hedgerows to create habitat for animals or planting fields of pollen and nectar rich flower mixes to feed bees and butterflies, British farmers are taking action every day.

Our growers take real pride in the land that they grow on, and try to encourage and enhance wildlife every step of the way. For example, Jonathan at Cherry Gardens Farm collects fallen apples over the summer and stores them until the winter, when he puts them out for the birds that may be struggling with the frozen ground, and Blueberry Bob in Horsham practises biannual thinning and coppicing of  woodland on the farm, which has encouraged flora and shrubs such as bluebells, narcissi and snowdrops, buddleia and elder and has recently received a forestry commission grant for coppicing regeneration.

With the spirit of buying British in mind – it’s time to introduce our new line of BRITISH GROWN pulses and grains! We’ve started stocking Hodmedod’s, who specialise in British grown chick peas, spelt grain, lentils, and – for the first time – British grown Quinoa. We’re very excited to have them on board, and are hoping that you can revolutionise your cupboards and eat more of these protein-based little treasures, safe in the knowledge that they’ve come from a local grower with a transparent food chain.

Buying British has never been more important. With climate change, rising diet-related ill-health and widespread declines in our wildlife, the need to produce healthy food, cut food miles and protect our wildlife is getting more important. Choosing how we eat is a simple but powerful form of direct action:

 

1.BUY BRITISH

  • Buy British food with a transparent supply chain – so you know the journey that your food has taken to get to your table. This way you can ensure that your food is of the highest quality, and that the farmer who grew it has been cut a fair deal.

 

2. EAT WITH THE SEASONS

  • You can check out the Great British Larderto find out when British fruit and veg are at their best. It’s important to eat seasonal produce because that allows you to buy British all year round. This cuts food miles and guarantees that your food has come from a place of quality.


3. CARE FOR THE COUNTRYSIDE

  • British farmers are custodians of around 75% of the British countryside. It’s important that we too take responsibility for it too.  Whilst out enjoying the countryside, make sure you take your litter home, follow the countryside code, and if out with your four legged friends, keep them on a lead around livestock and pick up after them.


At Greener Greens we take pride in our growers. All of them are independent, certified organic or biodynamic, and take great pride in their produce. This shows in the quality of the produce in our boxes that we send out weekly. The farms that we collect from all take great steps to preserve and encourage their natural environments and habitats. If you shop with us, you can guarantee that you’re backing British farming.

Recipe: Pesto Spaghetti with Tofu

In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad.  It’s really quick and easy to make and basil is one of the healthiest of the herbs!

Make the Pesto:

2 cloves garlic

1/2 handful of pine nuts

50g basil

parmesan cheese to taste

Put the garlic and pine nuts in a food processor and chop them.  Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely.  Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.

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For the Pasta:

2 Courgettes, cut lengthways

250g spaghetti or linguine

150g tofu, cut into small cubes

Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season.  When warmed through turn onto plate and top with remaining pesto.

At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?

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National Insect Week – It’s Finally Here!

 

I’m sure that many of us remember standing in a field when we were younger and feeling overwhelmed by the buzzing of insects. Even if you don’t, you may well have noticed a distinct lack of insect remains on your windscreen after a drive in the dark. Crudely put I know, but there is a good reason for this.

Over the last 25 years there has been a 75% decrease in flying insects in the countryside. Any landscape dominated by agriculture will have noticed the distinct lack of life amongst the crops. This is due to the intensification of agriculture, the use of pesticides and the increase in land value to farmers (mostly due to the dangerously low produce prices dictated by supermarkets.)  Once, farmland had hedgerows and wildflower borders, but now as a general rule, this is no longer the case. The farmers just can’t afford the space. Many farmers have no option but to see their land as an asset rather than a piece of nature.

There are things we can do to help though. Becoming attuned to our tiny little friends is an incredibly rewarding thing.  Since I’ve become interested in insects my walks have become infinitely more interesting. For example, here is a Cardinal beetle. I found him on an early morning birdwatching walk in Kent.

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And here is an incredibly rare caterpillar – he becomes the Heath Fritillary butterfly. I found this one on a walk in Blean Woods near Canterbury.

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The RSPB website is an incredible resource – offering advice on everything from how to encourage wildlife to your garden using flowers and grasses, to how to build a ‘bug hotel’ from dead wood.

The National Insect Week website is a brilliant hub of information and has some incredible learning resources. This week there are events being run all over the country  designed to educate and encourage people to get involved with the wildlife around them.

It’s amazing what you can find around you – and it’s even more amazing when you know what you’re looking at!  Education is a really important way of ensuring that we care for the natural world – once people know what is out there, they’ll really begin to care for it.

Here’s an inspirational video, in case you weren’t quite swayed enough.

Herbs – The Spice of Life

The use of herbs dates back to early humans. Early civilisations wrapped meat in the leaves of bushes, accidentally discovering that this enhanced the taste of the meat, as did certain nuts, seeds, berries – and even bark. Our chief supplier of herbs & spices – Steenbergs Organics are passionate about them. And so they should be! Spices not only take your meals to the next level, they’re also brilliant for your body.

Arab traders were the first to introduce spices into Europe. Realizing that they controlled a commodity in great demand, the traders kept their sources of supply secret and made up fantastic tales of the dangers involved in obtaining spices.  Today, spices are used in almost everything we eat, and costs are relatively low. It is hard to imagine that these fragrant bits of leaves, seeds, and bark were once so coveted and costly. For centuries wars were waged, new lands discovered, and the earth circled, all in the quest of spices. However, many of the spices have properties as well as their culinary uses. For example, research has shown that turmeric is full of antioxidant and anti-inflammatory properties and horseradish contains substances known as phytochemicals, which possess properties that mimic the ability of antioxidants which give a boost to the immune system in our bodies. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals.  Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables.

 

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Spices are the buds, bark, roots, berries and aromatic seeds that are harvested for use in flavouring cooking. Herbs are the fragrant leaves of plants. Even the tiny filaments of saffron are referred to as a spice. (Saffron is the stigma which is hand plucked from a small mauve crocus native to Kashmir – hence its expense.) Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and Eastern Europe.

The majority of spices are still harvested in the way they have been for centuries, by hand! Most of the developments in the spice industry have been with respect to growing and post-harvest treatment such as grading and cleaning.

Below are a few of our key herbs and the health-benefitting properties that they have:

 

Cinnamon

Cinnamon has the highest antioxidant value of any spice. It has been shown to reduce inflammation and lower blood sugar and blood pressure. Cinnamon has also been used to alleviate nausea. It provides manganese, iron and calcium. It can help extend the life of foods, along with nutmeg and orange.

Whilst cinnamon is most commonly used in baking and we tend to overdose on it at Christmas time, it can also be used in savoury dishes. Try adding it to a white sauce in a lasagna, pumpkin soup or even curry.

 

Basil

Basil is brilliant in everything from salads to soups. It has anti-inflammatory and antiviral properties and can help prevent arthritis. It has been used in digestive disorders and is being studied for its anti-cancer properties. Though commonly used in Italian cooking, Basil is a versatile herb that can be added to practically anything.

 

basil

 

Paprika

Recently, it’s been found that paprika not only helps your body fight inflammation and disease in general, but it may even have specific targeting to prevent and fight autoimmune conditions and certain cancers. Paprika also boosts your daily intake of vitamin E. Each tablespoon provides 2 milligrams of vitamin E, or 13 percent of the recommended daily intake. Vitamin E helps control blood clot formation and promotes healthy blood vessel function, and also serves as an antioxidant. Paprika is also an excellent source of iron.

paprika

Turmeric

Turmeric is a common ingredient in Indian foods, and a great addition to soups. It contains Curcumin, a cancer-fighting compound. It is best known for its ability to reduce inflammation and improve joints. If you are struggling with inflammation, you can grate a small amount and eat it raw. You’ll notice the effects fairly quickly. Try adding turmeric to your daily cooking – only a small amount will make a big difference!

 

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Garlic

In our opinions, garlic is a cupboard essential. Fresh cloves are always best, but powdered, minced and granulated forms provide excellent flavour. Studies show that just 2 fresh cloves a week provide anti-cancer benefits.

 

Dill

Dill has antibacterial properties but is most known for its stomach settling ability (ever wonder why pregnant women crave pickles?). It contains a variety of nutrients but loses most when heated to high temperatures. For this reason, it is best used in uncooked recipes or in foods cooked at low temperatures. It is a great addition to any type of fish, to dips and dressings, to omelettes or to poultry dishes.

Cayenne

Cayenne has many health benefits and can improve the absorption of other nutrients in foods. It has been shown to increase circulation and reduce the risk of heart problems. It  is also a great addition to many foods. In small amounts, it can be added to practically any dish, meat, vegetable or sauce. As tolerance to the spicy flavor increases, the amount added can be increased also.

 

Mint

Mint has traditionally been used to calm digestive troubles and to reduce nausea. Many people enjoy a tea made from peppermint or spearmint leaves, and the volatile oils in both have been used in breath fresheners, toothpastes and chewing gum. Externally, the oil or tea can be used to repel mosquitos.

 

Oregano

Oregano is a common ingredient in Italian and Greek cuisine. Oregano (and it’s milder cousin, Marjoram) are antiviral, antibacterial, anticancer and antibiotic. It is extremely high in antioxidants and has demonstrated antimicrobial properties against food-borne pathogens like Listeria. Its oil and leaves are used medicinally in treatment of cough, fever, congestion, body ache and illness. Combined with basil, garlic, marjoram, thyme and rosemary, it creates a potent antiviral, anti bacterial, antimicrobial and cancer fighting seasoning blend. It can also be sprinkled on any kind of savory foods. A couple of teaspoons added to a soup will help recovery from illness.

 

Cumin

The second most used herb in the world after black pepper, cumin provides a distinct and pleasant taste. Cumin has antimicrobial properties and has been used to reduce flatulence. It is a wonderful addition to curry powder or to flavor Mexican or Middle Eastern dishes.

 

Curry Powder

Curry powder can have a wide variety of ingredients, but often contains turmeric, coriander, cumin, cinnamon, mustard powder, cayenne, ginger, garlic, nutmeg, fenugreek and a wide variety of peppers. With all these ingredients it has an amazing range of beneficial properties. Curry is an acquired taste, but can be added to meats, stir frys, soups and stews.

 

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Rosemary

If you’ve had rosemary it was likely on a lamb dish, but its uses are much more varied. It has a high concentration of the antioxidant carnosol and research shows it may have benefits in cancer treatment and healthy digestion and use of cholesterol. It has a pine/lemony scent and it can be used in soap making due to its smell and ability to fight aging by rejuvenating the small blood vessels under the skin. If you aren’t ready to jump into soap-making just yet… try it on meat dishes, in soups or with vegetables. Water boiled with Rosemary can be used as an antiseptic.

 

Thyme

Thyme contains thymol, a potent antioxidant (and also the potent ingredient in Listerine mouthwash). Water boiled with thyme can be used in homemade spray cleaners and or can be added to bathwater for treatment of wounds. Thyme water can be swished around the mouth for gum infections or for the healing of wounds from teeth removal. Thyme tea can also be taken internally during illness to speed recovery. In foods, it is often used in French cooking (an ingredient in Herbs de Provence) and Italian. Add to any baked dishes at the beginning of cooking, as it slowly releases its benefits.

Once you have a basic understanding of the various spice flavours and how they complement different foods, you can use your own creativity and taste instincts to experiment with a whole range of combinations. Being adventurous with spices can make cooking fun! To see our full Steenbergs range, visit our website.

 

 

 

 

 

 

Uh Oh! There’s Meat in your Veggie Meal!

Last Friday it was revealed that traces of meat have been discovered in supermarket ready meals. Ready meals by both Sainsbury’s and Tesco have been caught out – and the presence of whole animal DNA indicates that the meals contain either meat or animal skin.

This is disturbing as every consumer has the right to know what is in their food.  In our society, it is fast becoming the norm to expect supermarkets to ‘lead the way’ when it comes to environmental issues. We’re expected to applaud them for voluntarily pledging to cut plastic waste by 2025, yet there are small businesses that have existed for years that have been built on environmentally friendly foundations from day one.  Finding meat traces in independently approved ready meals made by the supermarket giants themselves is just another scandal in a long, long line of them. And it’s not going to be the last either.

And yet, they still want us to feel dependent on them. Maybe it’s time we stopped waiting for the giants to decide when it’s time to start caring about the environment. After all – they only decide to change their ways when the consumers start to object to their practices – it’s rarely done for the good of the planet or because it’s simply the right thing to do.

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Big supermarkets work purely for profit – at the expense of the environment, the people who supply them and even their own customers. There are thousands of small, independent businesses out there which have been created out of love and passion for the way things should be done to ensure that everybody along the supply chain – along with the land itself – is treated fairly and with respect.

We keep saying it: The consumers are the ones with the power. We control where our money goes and who we give it to. Choosing where we buy is a powerful form of direct action. Let’s not leave the important decisions to the giants anymore – if we want to ensure that there’s no meat in our veggie meals, let’s make our own! If we don’t want to throw away plastic packaging every day, let’s not buy it in the first place. If we don’t buy it, they won’t put it on the shelves.

Most importantly – as a powerful consumer with the luxury of choice – let’s share that power with the small, independent and ethical business owners rather than the businesses that show us, time and time again, where their real priorities lie. We should make more of a conscious effort to buy from the people that really care, rather than the people that just pretend to.