By admin, on September 27th, 2011
Opening hours…
Our recent survey showed that the majority of members prefer the extra trading hours to extend on Saturdays. From the first week of October, Saturday trading hours are from 9.30 am-12.30 pm. The Co-Op is also still…
. . . → Read More: An hour more at the Co-op on Saturdays!
By admin, on September 17th, 2011
By admin, on September 15th, 2011
The Channel Living Community Noticeboard has been recently updated with the new listings:
…
. . . → Read More: Latest Community Noticeboard
By admin, on September 8th, 2011
What stops us from living sustainably?
What helps us to reduce our footprint?
Most Tasmanians are concerned about their impact in the world. Most want to do something about it…yet not much happens.
Whether it be insulating our windows, changing our diets, riding
…
. . . → Read More: Confronting barriers to change workshop
|
|
Channel Living on Facebook
 Zoe's Pumpkin Recipes:
Roast Pumpkin Dip
(olive oil, onion, garlic, cumin powder, coriander powder, fresh parsely or coriander, salt & pepper)
1. Cut up and roast about 750g pumpkin and a large onion (I do it when I'm doing a roast anyway). Roasted in coconut oil is healthy and tasty.
2. Crush and gently sautee 3 cloves of garlic in olive oil and add a teaspoon each of coriander and cumin when almost done (to eliminate this step you can used roast garlic and roll the pumpkin in the spices before cooking).
3. Puree all ingredients in food processor, adding 1/2 cup fresh herbs and salt and pepper to taste. Add plenty of olive oil and a bit of water to get the right consistency - stiff but moist.
4. Serve sprinkled with toasted pepitas
I reckon this would also be great with crushed/processed cashews.
Pumpkin Soup (NMAA)
This is an old favourite recipe from the Nursing Mothers Association cookbook - very quick and easy. I usually double the quantities for leftovers or to feed a family.
15g butter
2 tablespoons (or more!) chopped onion
500g pumpkin
2.5 cups chicken or veggie stock
1/8 tsp ground cloves
1 tsp salt
1/2 tsp sugar (I use nutmeg instead)
tabasco sauce - a few drops
2.5 cups milk
1 tsp lemon juice
4 Tbl cream
Melt butter and fry 2-3 mins. Add pumpkin, stock, cloves, sugar/nutmeg, salt & tabasco. Cook until pumpkin quite soft, adding milk as liquid evaporates. Puree, add lemon juice, reheat and add cream. 1 hour ago In the box: 24 May 2013
Thanks to volunteers Penny, Anni, Jess and Lisa for helping pack today. Also, a big thank you to Adele for helping out in the Co-op.
In this week's box, you will find these veges from these growers:
Asian greens Lynnette; Alex; Aidan
Broccoli (whole boxes) Aidan; Lenny
Savoy Cabbage Briony & Stan
Carrots - baby bunch (whole boxes) Briony & Stan
Carrots - premium (half boxes) Forest Hill Farm; Lynnette
Baby Celery - whole plant Joy
Collard greens Alex
Garlic Aidan
Kale - bunched (whole boxes) Joy
Onions - brown Forest Hill Farm
Onions - spring (scallions) (whole boxes) Alex
Parsnips (half boxes) Lenny
Potatoes Alex, Lenny & Forest Hill Farm
Pumpkin - Queensland Blue Dan & Zoe
Silver beet - bunched Lynnette; Joy
Tomatoes (whole boxes) Dan & Zoe
Yams (half boxes) Lynnette
A simple way to cook yams - Preheat oven at 180 degrees, wash (don't peel) yams and pat dry, place in a roasting pan, drizzle with your favourite oil, season with salt and pepper and sprinkle with cumin seeds. Place in the preheated oven (fan-forced) for 30-45mins depending on size of yams. 1 hour ago
|
