Temporary Service Interruption

Dear Green Earth Organics Customers,

Regretfully we have to close our doors temporarily until Monday December 8, while we do some internal reorganizing.

We would also like to thank all of our loyal customers who have been with us for the past 16 years, as well as all of our new customers and business clients. Your commitment to the environment and health through choosing organic groceries for your household is what truly will make a difference in our world for future generations to come. This has been our mission from the beginning and we are so happy to see the demand for organic food grow over the years.

Our deepest apologies for any inconvenience we cause during this service interruption. We appreciate your patience during this time. We look forward to responding to any inquiries via phone or email upon our return.
Thank you again for your support and understanding.
Sincerely,

GEO

Simply Sauteed Beets

Ingredients:
1 basket fresh Beets, scrubbed
2 tablespoons Butter
1 teaspoon salt

Directions:
Cut the tops and bottoms off of the beets. Place in a steaming apparatus of what you have. Cover and steam until fork tender, about 30 minutes. Remove and allow to cool enough to handle. Using a spoon, carefully remove the skin. Cut into even wedges.

Heat a skillet over medium heat. Add in the butter, the beets, and the salt. Stir/toss occasionally for about 5 minutes. Remove from heat and serve immediately.

Inside Toronto Guest Column

Organic Garlic Scape Pesto

Enjoy your fabulous organic garlic scape pesto with your favorite pasta,French stick or crackers. You can enjoy right away or refrigerate in small mason jars or freeze in bags.

Ingredients:
-1/4 lb Garlic Scapes (about 12)
-1 cup Parmesan cheese (grated)
-Juice of 1 Lemon + zest if desired
-1/2 cup olive oil (divided)
-1/4 cup nuts (walnut, almond, pine)
-Pinch of sea salt
-1/4 cup fresh cut Basil (optional)

Preparation:
Wash and trim garlic scapes. Cut garlic scapes into small pieces.
Place garlic scapes and 1/4 cup olive oil in a food processor and blend.
Chop nuts to small pieces.
Place Parmesan, nuts, lemon juice, zest, remaining olive oil and sea salt in food processor.
Blend until desired consistency.

Enjoy!

Strawberry Bruschetta

Ingredients:

1 1/2 cups sliced fresh Strawberries
1 Nectarine, diced
1 cup quartered Grape tomatoes
3 tablespoons thinly sliced fresh Basil
1 shallot, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 (12-oz.) French bread baguette
1 (10.5-oz.) goat cheese log, softened

Preparation:

1. Preheat oven to 375°. Stir together strawberries, nectarine, grape tomatoes, basil, minced shallot, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
2. Split baguette in half; cut each half crosswise into 4 equal pieces. Spread cut sides of bread with goat cheese. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry mixture. Cut into 2-inch slices.