Wednesday, 26 March 2014

Wasaga Volunteers....WE NEED YOU!




Our dream of a Wasaga Beach packing location is coming to fruition! Last month we delivered over 130 bags of produce to Wasaga Beach!

What we need to make the pack site GO is PEOPLE! We are looking for volunteers to assist with unloading and packing produce, and delivering bags to our pick up locations and individuals.

Do you have a few hours to spare on Wednesday May 21st from 9am until Noon? If so, we would love to hear from you! Please email us at gfoodbox@gmail.com or call Corrine at 705-429-8556.

Together, we can make a difference!! 

Friday, 21 March 2014

Recipes for the March GGFB!

Hi Everyone

Here are some recipes to use some of the items in your March Good Food Box!! If you are struggling to think about cooking your Kale or Leeks here you go!

Thank you our Wilma Davies for providing these recipes!!

Corrine



Leek Potato Soup
6 potatos
6 cups chicken broth
3 leeks sliced finely
3 tbs oil
2 cups milk
salt and pepper
Place diced potatoes and chicken broth in a large saucepan, Bring to a boil and cook until tender.. about 10 min.
Trim roots from the leeks cut leeks in half from the top to bottom.. WASH the sand from EACH leaf running under water. slice leeks finely, Heat oil in a large pan. S
Add cooked leeks to potatoes and broth. Saute leeks until translucent over medium heat. about 5 to 7 min.
Season with salt and pepper. Bring to a simmer over mend heat and stir in milk
Serve immediately
 Photo Credit ONLY: http://www.simplyrecipes.com/recipes/potato_leek_soup/
Cauliflower and Kale Soup
1/2 cup diced onions,
1 1/2 tsp olive oil
1/2 cup white wine (can be substitute
with lemon juice or cranberry juice)
1 regular size cauliflower chopped into pieces
3 1/2 cups vegetable stock, (I use 1 chicken bouillion cube with 3 1/2 cups of water
1 cup kale thinly sliced and lightly packed
1/4 cup fresh tarragon (try adding 2 tbs first, taste and use your tastebuds to decide if you’d like more tarragon. salt an pepper to taste
1. Heat oil in pot and add onions and garlic. Cook until translucent
2. add wine and cook until wine is refuced in half.. (I just guess)
Boil some water and measure 3.5 cups and add the bouillion to help dissolve it faster if you are not using stock
4. add cauliflower and stock in the pot and bring to a boil reduce heat to med.-low and cook for about 20 min.. until cauliflower is soft. (not mushy) Poke with a fork and it should gp through easily but not fall apart. If your’re worried check at 15 min
5 add kale and cook another 5 min on low heat ..Remove from heat then blend/puree
6 add salt and pepper to taste and chopped up tarragon
Sprinkle extra tarragon on top when serving if desired.
Kale Chips
2tbs oil
2 tbs lime juice or balsamic vinegar or sherry
1/2 tsp sea salt.
Heat oven to 350
Toss kale with above and roast 5 to 7 min.


Baked Cod with Balsamic Vinegar, Tomatoes & Leeks

4-6 oz. cod filets
2 tsp. olive oil
1 tsp. minced garlic
1 leek white part only, cut into 1/4" half moons
1 can diced tomatoes (28 oz.)
1/4 cup balsamic vinegar
1/4 cup fresh basil, minced

Heat olive oil in sauté pan. Add garlic and leeks.
Cook over low heat until leeks are tender. Add tomatoes, basil and balsamic vinegar. Bring to boil, then let simmer 5 minutes. Place fish filets in baking dish and pour tomato mixture over. Cover with foil and bake for 20 minutes at 375 degrees. Serve immediately.




Thursday, 13 February 2014

Events and Happenings in South Georgian Bay

Hi Folks, Just wanted to make you aware of a few events and such coming up here in South Georgian Bay.

First, we have the next meeting of the Georgian Bay Food Alliance coming up soon.  Stop by the Collingwood Library and check out the display of food based art all month! The meeting will be held at the Collingwood Public Library, Tuesday February 25th, 6:30-8:30pm in the Community Room.  There will be refreshments, snacks and Conversations!




Second we have "Food and Water First" which is an organization dedicated to Farmland preservation.  They are hosting a breakfast meeting, all welcome to attend.  It will be held on February 26th from 8:30-10am, with coffee and flapjacks for $15 in Singhampton.  For more information, please email jbiggins@unitedwaygsc.ca




Lastly, The Housing Resource Centre is undertaking an online survey to obtain the opinions of our residents within the Georgian Triangle and the Orillia area. The survey will help the Housing Resource Centre to assess the services and programs we provide and give us a better understanding of the issues facing our communities. The survey will also provide us with a picture of how we are doing as a service provider in our communities.
We value your opinion and ask that you take the time to complete this survey.  You can take the survey on-line between February 9th through to, and including, February 17th, 2014 at this site: housingmatters.questionpro.com.
Each person taking the survey will be entered into a draw for a chance to win 1 of 2 E-readers, a gift certificate for an oil change package, or 1 of 3 gift certificates for 2 medium sized pizzas plus crazy bread and sauce, or as I would like to say… dinner!!!
We look forward to receiving your feedback and thank you in advance for your participation.
Your support continues to enable us to make a positive difference in the lives of many!  Thank you for choosing to help make that difference! 

Collingwood Pack Updates, February

 Here is an article published this week in the Collingwood Connection:



Good Food Box looks for new home in Collingwood



In a follow up to that story, we have had an organization come forward to assist us with space, but this will not take place until the March pack.  We are confident this is a long term arrangement, and grateful for the kind efforts of this organization.



For February, all orders placed before Thursday February 6th will be honoured.  These individual orders will be delivered by our volunteers to the address listed on the order envelope.  We will not have a public pick up location for February. 



All bulk orders will be packed and picked up in Stayner, at St Patrick's Parish Hall, 11:00-1. 



We want to thank you for your continued support of the GGFB as we work to overcome the challenges of finding a permanent pack location. We are optimistic this search is over, but thank you nonetheless for your continued patiennce and support.



If you have any questions, or need clarification, please email us at gfoodbox@gmail.com or call Joan at 705-445-9660.



Thanks again!

Tuesday, 3 December 2013

 




Its Giveaway time again!!

Click over to our Facebook page to enter our December Giveaway for a chance to win TWO GGFB's!! One for you and one for the charity/organization/individual of your choice!

Enter today, contest closes December 16th, 2013!


Wednesday, 27 November 2013

News!



Just a quick head's up to let you know we have some new locations coming on board in December! How exciting!!

In Wasaga Beach, the Wasaga Beach Christian Church has graciously offered to host a late evening pick up location! How awesome is that for working folks!! Spread the word!!

They are located at 278 Main Street in Wasaga Beach, right across the street from Stonebridge Town Centre and will be offering 5-7pm

You have asked for late pick up times, and now they are a reality!! Please make sure to specify on your order envelope which location you are picking up at.

Also in Wasaga Beach, Worsley Elementary school joined our program last month, and right out of the gate had 25+ orders!! Way to go!! They are walking the walk and talking the talk!!  They will offer a pick up for Worsley Families only from 6-8pm.  Please submit your orders through the school office.

Lastly, Collingwood is again (very temporarily) without a pack location, so for December ONLY, we are packing in Stayner.  All individual orders will be available to pick up in Collingwood at Georgian College, 499 Raglan Street from 12-3pm.  All group orders will be picked up in Stayner at St Patrick's Church Hall from 11-1 (group orders will be called about this change).

A reminder that the order deadline is Dec. 11th and pick up is Dec. 18th!!

Thanks again for your support and please pass these messages on!

Corrine

Sunday, 20 October 2013

Kale Recipes

This month's GGFB included among other delicious items; Kale!  
Kale is a member of the cabbage family and is cheapest and tastes best in fall and winter. The leaves can be dwarf or tall, green or reddish or purplish in colour, smooth or curled. The stems and large veins are tough and should be removed  before cooking. 

To remove sand from leaves , fill sink with cool water, add torn kale and swish around. Lift out leaves before draining water because the sand sinks to the bottom.


Nutritional information
Kale has a high vitamin content. It is a good source of vitamin A in C, and contains calcium, riboflavin and iron.
 
Storage
Keep in refrigerator in a moisture proof container for up to eight days raw,
and up to five days cooked.
 

Prepared for freezing [ blanch for 2 min., chill in cold water, and drain ].
Keep in freezer for up to one year.

Serving Suggestions
Tender leaves can be torn and included raw in salads. Chopped leaves can be stir - fried in oil and garlic and seasoned with salt and pepper  . The chopped leaves can also be boiled in salted water for up to 15 min. or until tender. Then drain and serve with butter.


I have seen a lot of recipes for kale as of late, and thought I would share with you a couple tried and true. These are courtesy of Joan Leonard and Wilma Davies.

Kale and Apple salad

It is best made a day in advance

Dressing:
3 tbs cider vinegar
2 tbs honey
2 tsp Dijon mustard
1 1//2 tsp poppy seed
1/4 tsp salt
fresh ground pepper
3tbs vegetable oil
1/3 cup diced red onion
2 bunches kale
2 granny smith apples

Place vinegar, honey mustard seed,and salt in large bowl  season with pepper
and whisk to combine
While whisking constantly slowly add the oil, until all is incorporated. 
Add the onion and stir well to combine and set aside. 
Wash and dry Kale, cut out and discard tough stems. 
Arrange leaves into stacks slice crosswise  into 1/4 strips  and add to bowl with dressing. 
Core apples cut into 1 1/2 strips and add to bowl. Toss to combine,  let sit for 
at least 15 min. before serving or up to one day in fridge. Toss again before serving.
Note: You can also experiment by adding toasted nuts (walnuts, almonds, pecans) or soft cheeses (goats milk, brie).  


Kale Mashed Potato Recipe-Joan Leonard


A Dutch friend introduced me to combining cutup potatoes and chopped kale in
a pot with an inch of water and boiled until tender. Then drained and mashed
as a side dish for any cured meat, such as ham, sausage, hot dogs, bacon
etc. Frozen kale can also be used in this recipe. This is a good way to
increase nutritional content and lower the percentage of carbohydrates in
mashed potatoes. I really like the combination.

Kale Chips
Wash kale. Remove tough stems and veins. Tear into pieces. Combine oil,

garlic, salt and pepper in a bowl. Add torn kale and mix. Bake in preheated
450° oven until crisp. It makes a great snack. Try your favorite dressing
instead of the above oil dressing.


Enjoy and let us know what other recipes you have for kale!!

Corrine