Organic Store Updated – Newsletter 6 Nov

The store has been updated and is open for this week’s orders. To those of you who have already placed your orders for the week, thank you and we’ll see you on Friday and Saturday or at our collection point.

Please remember to send me a mail letting me know if you would like to collect and if you don’t get a reply from me to indicate that I’ve received it, please re-send and check that I have it. 
We’ve had a couple of instances of people arriving here to fetch their orders thinking that they had mailed me that they would collect but nothing had been received and the order is out with the driver.
From next week, you will be able to indicate on the site at check-out which option you’d prefer so we won’t have to rely on mails between you and I but just for this last week, please check that i’ve received it.
 
We are still doing Saturday deliveries if that suits you better, the delivery charge is the same. 
Changes To Note For Next Week..
Just some important pointers for next week’s new site. The new site will break delivery areas up into zones and different delivery zones will have different delivery rates. We’ve had to do this as some deilveries are so far and the delivery fee isn’t even covering the transport and petrol so we’ve had to tier these. If the delivery fee doesn’t suit you, we will be keeping this collection point in Bryanston open on Fridays still as an option.
Some notes from Grant who designed the new site that he’d like you to consider for the new shop are:
The look and feel of the shop will be changing slightly to a new shop platform

  • If the shopper had previously registered on the old OE shop (ie: shoppers that have bought from OE before), they will need to login to the new shop (Integrator) using their email address as their user name and their email address for their password. They will be prompted to change their password on first time login.
  • If the shopper is a first time shopper on OE, they must just register on the website as normal.
  • The payment method is changing from EFT to credit card. OE has partnered up with a company called NETCASH. Netcash is a trustworthy company. On checkout, the shopper will be directed to a secure web page hosted by Netcash, where their credit card details can be safely used to pay for their goods.
  • Any credits that may arise due to a shortage from the farm, miss picks or unsatisfactory goods, will be paid directly back into the shoppers credit card.

I’ll remind you of all of this next week again! 
Ok, I’ve got to go my mum’s here and she won’t let me concentrate and despite telling her that she needs to sit quietly while I get this done, she’s cracking jokes in the corner of the room and it’s just not going to happen….so quickly, the 2 other things I wanted to share with you are a really workable spinach cheesecake recipe that I got this morning from Gingko’s newsletter….I love all of her recipes because they are so workable and easy peasy to converet to gluten-free which is her speciality.
So for this one for example, where she uses breadcrumbs in the base of this cheese cake which is a sort of savoury flan, you can substitue with either gluten-free bread crumbs or coconut flour! Actually I made some asian fish cakes this week-end that were Catherines recipe and we bound them with coconut flour instead of wheat flour and it works beautifullly as a gluten free binding agent, it’s high in protein, low in carbs and sugar and excellent as a flour. I’m quite intrigued with using almond and coconut flour at the moment – I actually prefer them to wheat flour anyhow!
We will be getting coconut flour in shortly and then I’ll send you some gluten free recipes to use it for that allow you to make your usual treats just without the precense of gluten which isn’t tolerated by most of us without some digestive and immune system fuss!
So here is that recipe – I’d also highly recommend subscribing to her newsletter – find all details for that atwww.gingko.co.za.
Spinach Cheesecake
 
This delicious dish is wonderful for a light lunch or simple dinner. Try adding a bit of smoked paprika if you have some, for a wonderful smokey flavour.
 

  •  3/4 cup fine, dry breadcrumbs
    1/3 cup ground pine nuts or walnuts
    1/4 cup grated Parmesan cheese
    1/3 cup butter, melted
    1 cup coarsely chopped organic fresh spinach or Swiss chard
    1/3 cup grated Parmesan cheese
    1/4 cup pine nuts or walnut pieces
    1 large clove garlic, cut in half
    1/4 teaspoon salt
    1/4 teaspoon freshly-ground pepper
    1/3 cup olive oil
    700g cream cheese, softened
    3 free range eggs
    1/4 cup milk
    Garnish: pine nuts or walnut halves

Combine breadcrumbs, ground pine nuts, the 1/4 cup Parmesan cheese and butter; press on bottom and 1 inch up sides of an 8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5 ingredients. Process until smooth. With processor running, pour oil through the food chute in a steady stream until mixture is blended.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and spinach mixture, mixing well.
Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until the cheesecake is almost set. Turn the oven off, and partially open the oven door. Leave cheesecake in oven for 1 hour. Garnish, if desired, and serve immediately. Or let the cheesecake cool completely on a wire rack. Cover and chill. Serve with a fresh green salad.
The Health Benefits of Cooking With Tallow…
 
The next is a link sent to me by a delightful new customer about making beef tallow. Considering that we have the Kalahari 100% Grass Fed Beef Fat available, for those of you that haven’t tried returning to this nutrient dense traditional cooking oil, you may find this interesting…
 
http://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html
It’s dead easy to make up a jar of lard or tallow, this article shows you how to render fat easily….
 
Right, I’d best dash…..have a wonderful warm week,
 
Warm Regards,
Debbie

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