ISSUE 29, January 2012
IN THIS ISSUE:
> Product Profile - Corn & Seed
> Purebread Loyalty Rewards
> Plum Jam / Sauce
> Planting Tips
> This Month's Winners
> Quote of the Month
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| I would like to wish you a very happy, family orientated and organic 2012 to all our fantastic consumers and supporters. I am feeling really excited about the year ahead and I promise to continue to work very hard offering you the very best quality organic healthy food choices.
Besides bulk purchase from our great growers, production and supply, we will be campaigning the many benefits of choosing organic food by offering FREE seeds for self growing through the Purebread Organic Education Programme and many publications.
There are some frightening facts out there regarding food production but I also appreciate affordability can be an issue. So please remember that every little bit counts and perhaps start with eliminating one of the worst culprits of chemical inclusion which could include bread. See Safe Food information.
-Baker Bob
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| When you make online purchases on our website, you can earn a point for every dollar spent, and when you reach 200 points, we'll email you a $15 voucher to spend online.
Once you get your voucher, all you need to do is enter the ID number when you make an online purchase and $15 will be taken off the price of your purchase.
To join the programme, just select the option on the check out page when you make your next purchase.
You don't need to remember your points balance, because we'll update you from time to time by email, and each time you reach 200 points, we'll email your $15 voucher.
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|  | PLUMS PLUMS everywhere so lets make some jam for your Purebread toast in the winter. (Makes six 8oz. jars).
Handy Hint: Plums can be popped in freezer until you are ready to make your jam.
4 cups plums (mashed pitted and chopped leave skins on approx. 3 pounds or 24)
1 and a half cups sugar, a quarter cup lemon juice, 3 teaspoons pectin
1. Pit, chop, and mash plums. Place in large pan over medium heat. Add 1/4 cup lemon juice to pan. Cook to a full boil.
2. In separate bowl, add sugar and pectin and mix together. Add sugar/pectin mixture to pan. Stir. Cook to a full boil for 5-10 minutes. Remove from heat.
3. Fill clean, heated jars to 1/4" from top.
4. Wipe rims clean. Screw on lids or fit cellophane with bands. Let jars cool on kitchen counter. You will hear a "pop" sound once lids are sealed. You do not need to place jars in boiling water. Easy!
As always these recipes are posted on our website and as a bonus for plums we will add a beautiful rich Plum Sauce which is just perfect for your pizza paste.
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| | Lisa from Paraparaumu is this month’s lucky Breadboard winner. She will enjoy some delicious organic bread of her choice, gluten free Big Bikkies and a Purebread breadboard crafted from sustainable Macrocarpa wood in Te Horo.
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| History clearly shows organic food production is the norm and not the new way. Only 50 versus thousands of years is very compelling.
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| NEW IMPROVED Corn & Seed
We are delighted to profile our Corn & Seed bread as a NEW IMPROVED model thanks to some minor production changes to make a more crumble free variety.
Our knowledgeable consumers helped us refine this bread some five years ago now and what has not changed is the many ‘real’ organic ingredients. For instance, instead of using potato starch, maize starch and egg replacer, we still utilize real potatoes grown by the Whitfield’s in Clive, whole meal cornmeal grown in Tolaga Bay by Kiwi Organics and eggs laid from pasture fed hens by Pasture Poultry in Hunterville - click to read about our eggs!
Like most of our breads, Corn & Seed goes through a short fermentation process so is digestion friendly also adding to its unique, delicious flavours. There is nothing like our Corn & Seed on the market!
Corn & Seed, unique flavour, fuller bodied texture, and highly nutritional so is ideal for the whole family.
Try one for FREE with a $23 order
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| by Hannah, our KCDC Green Gardener
Happy New Year! It’s ironic that now, when many people finally have time off work to garden, it’s not the best time to plant or weed. If you got busy planting in spring, you’ll be reaping the rewards now. If not, there’s still time to plant late beans and zucchini, and leeks for winter harvest also need to go in soon.
Warmer weather also brings insect infestations. The secret here is vigilance- also known as an evening stroll in the garden. A few aphids, caterpillars or shield bugs can easily be squashed by hand or washed off by hose before they reach plague proportions. Using sprays, even organic ones, creates a vicious escalating cycle as it kills the pests’ predators as well.
The gardens with least pests are those with plenty of flowers - especially small ones like yarrow, alyssum, daisies, hebes or Queen Anne’s lace (as well as carrots, parsley and brassicas that have gone to seed.). Hoverflies, parasitic wasps and lacewings, whose larvae feed on aphids and caterpillars, have tiny mouthparts, so small-flowered plants help attract them to your garden.
Use flowers, instead of poisonous sprays, to manage insect pests in your garden.
Summer in the garden:
Water on Fridays. Help keep your rates down, and protect the community water supply, by reducing peak water demand on weekends.
Mulch everywhere to keep weeds away and stop plant roots from drying out. Mulch on top of wet soil. Soak hoses laid under mulch get water where it’s needed, to roots.
Plant out:
Zucchini, beans, corn, lettuce, silver beet, beetroot, pumpkin, squash, red onions, leeks (for winter), basil and other herbs.
Sow seeds:
Brassicas for planting out in March, salad greens, carrots, beetroot, radish, beans, silver beet, zinnia, sunflowers.
Summer prune:
Take the tips out of fig trees, and cut grape vines back to just a leaf or two beyond the last bunch of fruit. Cut back excessive leafy growth on fruit trees.
Berries and fruits may need protection from birds. Use netting, or try hanging up old CDs (or Christmas decorations).
Lettuce and salad greens need shade at this time of year, if they’re not to dry out and bolt.
Pile up grass and weeds for compost. Water, and cover it to keep it damp. Even if you never get around to turning it, you’ll have some ready for next spring.
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