September Newsletter

Message from the team at Organicfood.com.au  
Hi Everyone,  
Since our last newsletter, organicfood.com.au has seen quite a few changes.  The biggest being that Leonie, whom you have come to know as your first point of contact is leaving.  Well, not leaving organicfood entirely, but leaving her position in Sydney.  She is moving to Melbourne and is setting up organicfood.com.au over there.  So… we are expanding.  This is very exciting for us - we know Leonie will be happy in Melbourne and that she is going to do as excellent a job over there has she has over here.   

As this is a family run business, we are keeping it this way.  Leonie’s parents Pam and Ken are taking over from Leonie.  Ken is now going to be your first point of contact, so any queries or comments will go directly to him.  All these changes are proposed to take place mid October but we’ll keep you updated.   In the meantime, we wish Leonie luck in her new venture – we will miss her passion, enthusiasm and determination, but above all this, her beautiful disposition.  Good luck but definitely not good bye.  

We would also like to take this opportunity to welcome Ken and Pam.  Thank you for taking over the role of Leonie.  We look forward to working together and know that organicfood.com.au is going to continue to grow under your guidance.     

Happy shopping all!  

The Team at Organicfood An

Introduction from Pam and Ken of organicfood.com.au
Hello from Pam and Ken, It is probably appropriate that in the week Melbourne has taken both the Rugby League and AFL honours that they have also managed to steal Leonie from us. We will miss her greatly but will fortunately still see her fairly often and have her ongoing input into the operation of the business with which she has become so familiar.

Naturally we are not as young nor anywhere near as good-looking as Leonie but we will do our best to maintain the high standard she has set. We have had experience in various occupations – teaching, nursing, small business proprietors etc. Home is in the clean air of the Blue Mountains where we share an adobe house with Leonie’s younger brother and sister. We look forward to giving you every assistance in obtaining your organic food requirements and in not providing you with an unknown and unseen cocktail of pesticide residues.  

Information Corner An Inconvenient Truth
An Inconvenient Truth is a documentary based movie written by and featuring Al Gore.  It examines the facts behind global warming and the impact this has on the environment and the world around us – its present and future state.  In this documentary, Al Gore suggests that one of the ten most important and most powerful things we can do to stop global warming is to plant a tree as a ‘single tree will absorb one tonne of carbon dioxide over its lifetime.’  If every household plants one native tree or shrub in their backyard, imagine how much carbon dioxide would be absorbed! 

For more information about planting a tree, go to Planet ark ‘plant a tree’:  http://www.planetark.com/campaignspage.cfm/newsid/17/newsDate/3/story.htm  

What’s in season?

• Fuji apples
• Paw paw
• Asparagus
• Pineapple
• Tangelo

Recipe of the month Asparagus Tart

Ingredients

• 0.5 kg fresh asparagus, trimmed  
• 3 cups water  
• 1 (9 inch) pastry for single-crust pie    
• 2/3 cup shredded gruyere or swiss cheese divided  
• 1/2 cup minced fresh flat-leaf parsley  
• 4 eggs, beaten  
• 3/4 cup cream  
• 1/2 teaspoon salt  
• 1/8 teaspoon cayenne  
• 1/8 ground nutmeg

Heat oven to 400* F. Cut tips 2" long from asparagus spears; set aside. Cut stem ends into 3/4" pieces. Bring water to boil in small saucepan; add the 3/4" asparagus pieces. Cover and boil 3-4 minutes until tender. Drain and immediately place asparagus in ice water for 3-4 minutes. Drain and pat dry.

On a lightly floured surface, roll out pastry into a 13" circle. Press into bottom and up sides of ungreased 11" tart pan with removable bottom. Trim edges. Place blanched asparagus, 1/3 cup cheese, and parsley in crust. In a small bowl, combine eggs, half-and-half, salt, cayenne, and nutmeg. Pour into crust. Arrange the 2" asparagus tips over egg mixture. Sprinkle with remaining cheese. Place pan on a baking sheet and place in oven. Bake at 400* F for 25-30 minutes or until knife tip inserted near center comes out clean.

Let stand 10 minutes before cutting.

Grocery and products department Environmentally Friend;y Nappies
For those parents with babies, we have finally got our hands on environmentally nappies.  Having a baby myself, I always felt guilty about the amount of nappies I used that was adding to the ongoing landfill and chemical state of the earth.  Seventh generation have brought out chlorine free nappies.  ‘The chlorine-free materials and absorbent polymers used in the nappies, help keep your baby dry in between changes and through the night. In addition to being effective at keeping baby dry and reducing the risk of diaper rash, studies show that the absorbent polymer is non-toxic and non-irritating to baby’s sensitive skin.’  

Features and Benefits
Chlorine-free absorbent materials – do not contribute to dioxin pollution
Soft, cloth-like comfort
Premium absorbency
Hypo-allergenic
Super-stretchy resealable closure tabs
Close-fitting thin diaper
Super-stretchy leg gathers
No latex, fragrance, or TBT (tributyl tin)  

I don’t use any other nappy now and am completely satisfied!  

Please note, we have added a few more products to out gluten free range.  

We’d love to hear from you if you have any comments or questions. Just email us at info@organicfood.com.au or call us on 02 9967-9967  

Organicfood.com.au
Proud supporters of WSPA ‘The World Society for the Protection of Animals’