The VillageGreenShop, your sustainable food enterprise

Food you can trust!


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Proper storing of your fresh produce

We compiled helpful tips to extend the life of your organic produce – check it out here:

img472Carrots: Cut off the tops, store in the refrigerator in a closed container with plenty of moisture.

Celery: Place in a shallow cup or bowl of water on the counter or in the refrigerator.

IMG_1640Summer squash and zucchini: Leave on the counter; wrap in a cloth and refrigerate for longer storage.

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Eggplant: Leave on the counter; don’t wash until ready to use.

img820Beets: Cut off the tops, then store in an open container covered with a damp cloth.

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Onions, garlic, shallots:  They should be kept out of the refrigerator but in a cool, dark place.

Vine-ripened tomatoes

Vine-ripened tomatoes

Tomatoes: They are happier on the counter. For larger tomatoes, store them in a single layer, upside down on a plate to keep them from rotting too quickly. Eggplant and summer squash are happiest on the counter, too.

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Peppers: Keep free of moisture until ready to use; store on the counter or in the crisper for longer storage.

Gabi

Gabi

Root vegetables:  Store them without leaves.

 

 

Read more: http://www.care2.com/greenliving/8-tips-for-keeping-vegetables-fresh-longer.html#ixzz2gdoLmt2s

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What to eat this weekend?

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We are delighted to bring to your table green goodness and sustainably raised produce. Please check out what you can find at TheVillageGreenShop this weekend!

  • Romaine (our arugula are still micro greens and will be ready in a week or 2)
  • Turmeric
  • Tomatoes
  • Malunggay
  • Spinach
  • Mustasa
  • Celery
  • Camote greens
  • Carrots
  • Bell pepper
  • Brocolli
  • Asparagus
  • Beets
  • Papaya
  • White Chicken
  • Brown Chicken
  • Brown eggs
  • Golden salted eggs
  • Probiotic
  • Raw honey
  • Organic bangus sardines
  • Kalinga choco rice
  • Kalinga brown rice
  • Assortment of roasted mongo (green, white, black and crushed multicolour)
  • Bugnay wine

 

Please book your order today, Saturday, cut off is 12:00 nn.  Cheers!

0927 675 5199/villagegreenshop@btinternet.com

 


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Cooking brown rice perfectly

Brown Mountain Rice

Brown Mountain Rice

TheVillageGreenShop sells organic brown mountain rice.  It is rounder in shape, lighter in colour and flavourful and fluffier if cooked perfectly.  In order to achieve the same quality we would like to share some tips from our favourite healthy cooking site Eating Well for some advise.

How to Cook Brown Rice & Wild Rice: Rice to Liquid Ratio, Time and Directions

 

Grain
(1 Cup)
Liquid
(water/broth)
Directions Yield
Brown Rice 2 1/2 cups Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. 3 cups
109 calories; 23 g carbohydrate; 2 g protein; 2 g fiber.
Wild Rice At least 4 cups Cook rice in a large saucepan of lightly salted boiling water until tender 45-55 minutes. Drain. 2-2 1/2 cups
82 calories; 17 g carbohydrate; 3 g protein; 1 g fiber.

Completing the process is the resting period for at least 5 minutes with the lid on. Food-science expert Harold McGee says this “resting period” allows the grains of rice to cool and become firm, so that the rice doesn’t break when scooped from the pot. Once rested, fluff rice with fork, and you should have a light and aromatic final product!

Please read complete article here.

 


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Starting your week right!

Drink probiotic on empty stomach before eating breakfast

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or a cup of pure calamansi juice.

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You will never go wrong with a slice or 2 of sweet red lady papaya.

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Or a glass of avocado smoothie!

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Salad greens

Salad garden

 

With arugula

 

luscious arugula

 

Romaine

romaine

 

Mizuna

 

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romaine (2)

 

And antioxidant greens through the week

 

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camote red side view

 

bunch of alugbati

 

 

Available every Mondays, Thursdays, Fridays and Saturdays.

Contact us at 0927 675 5199/villagegreenshop@btinternet.com

 

Cheers!

 


2 Comments

What’s cooking this weekend? 13-14 July 2013

Hello,
 
img274A week of glorious sunshine has done a lot of good to our veg especially the root ones, fruits and other non-leafy veg. No wonder our tomatoes are red, juicy and flawless these days which looks gorgeous on salad and taste rather sweet which is perfect accompaniment to kesong puti and sweet basil salad. Avocado is back again at the farm stand! Everyone is asking for this fruit including papaya the past week.  There are great reasons why we should eat plenty of avocados. It is a super antioxidant food that is loaded of Vitamin E and anti-aging properties that helps skin produce collagen (smoothens face and prevents wrinkles).  The healthy fat in avocados protects your heart and fights off high cholesterol.
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How do we eat them?
Aside from the famous creamy dessert most Filipinos love to eat we would like to share our version – fruit salad – we toss all seasonal fruits together such as mango, banana and buko shreds and carabao’s milk. Sweeten with honey and sprinkle with cashew nuts. Mangos add zing and tangy layer to the creamy texture! So good!
We also make our own ice cream by blending avocados together with carabao’s milk and coco sugar and toss in roughly chopped mint and cashew nuts. Refrigerate for about 4 hours or longer.
We also mash avocados for guacamole! Also avocados are great accompaniment to mix lettuce greens and shrimp salad with extra virgin olive oil and a pinch of herb salt. We also layer avocados in sandwiches. And who has not heard of avocado pesto pasta? Quite easy, tasty, and very healthy too! Combine basil, nuts, avocados, lemon juice, garlic, and oil in a food processor. Blend until smooth. Season with salt and pepper. Pour on freshly cooked linguine. ¡Que rico!
We are delighted about our spinach these days.  The harvest so far is the small delicate variety which is excellent for omelette, quiche, frittata, garlic sautéed dish or simply for juicing.
img294Focus veg/salad green this week:  Mizuna and Oyster mushroom. These are new additions to our expanding list of produce.
Mizuna has a savoury flavour.  Their long stem reminds me of arugula.  How do we eat mizuna?  We toss them on to salad greens, or add the leaves as topping to stir-fry veg, pizza, pasta dishes, and soups or blend into pesto or as a surprise layer to sandwiches.  I also chopped the leaves roughly and sprinkle on to garlic or bacon marble potato dish.
Mushrooms have delicate flavour.  We add them to pasta, beef stroganoff, stir fry veg, omelette, noodles, and other Asian dishes.
Hot products at TheVillageGreenShop:  Each week we fill our subscriber’s weekly basket of the following popular items:  Probiotic, carabao’s milk, pakbet mix, assortment of green & leafy veg, red and white onions, avocados, papayas, salad greens and tomatoes and calamansi, brown eggs, brown rice, saba and wild honey. For meat – Beef tenderloin, Beef kenchi, ground beef lean, pork steak, skinless pork chop, Canadian bacon, longganisa, garlic sausage and hibiscus vinaigrette.img273
Out of season most desirable product: Kale. Is a powerhouse of vitamins A, C and E including manganese, iron, calcium and potassium and prevents cancer.
Something to look forward to: CSA or simply Community Supported Agriculture that TheVillageGreenShop is developing. This is a great scheme to offer Metro Manila residents direct access to local and seasonal farm fresh produce grown by regional farmers within the 20 mile radius.  Basically you buy a share of veg and our network of farmers will deliver your share to our food drop in your neighbourhood. Shares can include 7-10 types of veg  for a family of 4 -5 or you can buy half a share for smaller families or if you love eating out. More on this….
Questions, comments, suggestions:  We love to hear your thoughts contact us – 0927 675 5199/villagegreenshop@btinternet.com
Many thanks.
Happy weekend!


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Popular Items at TheVillageGreenShop

basket of greens & veg v1 like thisWe are delighted to  share with you the items that are quite popular with our subscribers:

  • Mix salad greens
  • fresh cow’s milk
  • local tomatoes
  • red onions
  • ginger
  • lemongrass
  • basil
  • probiotic drink
  • red onions
  •  arugula salad
  •  cherry tomatoes
  •  herb salt
  •  herb cheese
  •  egg plant
  •  bitter gourd or ampalaya
  •  spinach
  •  peanut butter
  •  hot spicy vinegar
  •  saba
  •  chinese kangkong
  •  bangus sardines
  •  pakbet mix

Also our red lady papaya is quite in demand.

For meat – native chicken, pork chop, ground lean pork, pork sinigang, beef tenderloin, ground lean beef, kenchi, beef breakfast steak, and sausages.

If you would like to try any of the following items or would like a full list of our weekly food basket contact us at

 

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