• Beef Goulash with Spaetzle – ready at 11am
• Southwestern Pot Roast with Pintos and Corn – ready at 1pm
• Red Lentils with Coconut – ready at 1pm
• Mushroom Cacciatore – ready at 3pm
• Chicken Cacciatore – ready at 4pm

Beckie 303-736-9930 xt 1

• Red Lentils with Coconut – ready at 10am
• Dijon Veggie with Sweetpotatoes and Lentils – ready at 10am
• Dijon Chicken with Sweetpotatoes – ready at 10am
• Coconut Spiced Chickpeas over Wildrice – ready at 10am

Beckie 303-736-9930 xt 1 www.theorganicdish.com

Kimberly Mayone is a recipe developer and freelance food writer who lives in Maine. She is the co-author of Everyday Gluten-Free Slow Cooking (Sterling, due out in February 2012). Kimberly is also a regular contributor to Hannaford fresh Magazine and in addition her recipes have been featured in Health magazine. Kimberly is one of the editors at Flavorista, a food blog all about proven recipes, grocery finds and delicious eateries. Be sure to check out her Middle Eastern Chicken Stew on this months menu!

Genevieve. The Organic Dish. (303) 736-9930

Carpenter/Photographer | San Antonio, TX | 3-Person Household

Veggie Fridge

Street Advertiser | San Antonio, TX | 1-Person Household | Lives

Take Out Take Over

Crisp Drawer(s)

Genevieve. The Organic Dish.  (303) 736-9930

“The Non-GMO Project is an initiative of the North American organic and natural product industry to create a standardized definition of non-GMO and a 3rd party verification program to assess product compliance with this Standard. The Project’s Product Verification Program is entirely voluntary, and participants are companies who see the value of offering their customers a verified non-GMO choice. Many of the individuals and businesses leading the way with the Project are the same ones responsible for creating the original organic standards.”

Science Fiction Food

Genevieve. The Organic Dish. (303) 736-9930

” I thought I’d retire in a year or two. And a thing called Collapse, bango! socked everything out. 1929. All I had left was a pencil.

Luckly, I had a friend named Ira Gershwin, and he said to me, “You’ve got your pencil. Get your rhyming dictionary and go to work.” I did. There was nothing else to do…”

Harpbug went on to write words to “It’s only a Paper Moon,” “April in Paris,” and “Somewhere Over the rainbow.”

“I was relieved when the Crash came. I was released. Being in business was something I detested. When I found that I could sell a song or a poem, I became me, I became alive.  Someone who lost money found that his life was gone. When I lost my possessions, I found my creativity. I felt I was being born for the first time. So for me the world became beautiful.

Genevieve. The Organic Dish. (303) 736-9930

St. Killian's Cheese Display

Autumn is in full swing and those of us eating seasonally are up to our ears in squash, peaches, and arugula (not that we’re complaining). But to fully experience all autumn has to offer, we need to expand our horizons.  An animal’s diet is fresher and more varied in the spring, summer and fall. Many of the peak cheeses are at their most delicious before the long cold winter.

“Grazing on abundant grass with a sprinkling of gentian violets or buttercups, the cow will yield a much richer, more fragrant milk. Cheeses made from this milk and ripened for about four weeks will have a more pronounced and more delicious taste than winter cheeses” says Alix Baboin-Jaubert in his Handbook of Cheeses. He also has the top picks for autumn.

“The regrowth of the second mowing of grass imparts big flavours to cheeses. The variety is tempting, since Époisses, Muenster, Cantal, Roquefort, Brie, and Camembert are perfect just now.”

So go by Haystack Mountain or take a trip to your favorite cheese store.  My pick? St. Killian’s in Denver’s Highlands where they’re sure to have everything on your list, and Baboin-Jaubert’s.

Genevieve. The Organic Dish. (303) 736-9930

Proud Farmer of Boulder's Oxford Gardens

Hazel Dell Mushrooms

Full Circle Farms

Disillusioned with traditional farming philosophies, a new generation of farmer’s wary of pushing forward are stepping back.  Isolde Raferty explores the emerging Food Culture and the flawed establishment they are leaving behindin her NY Times article.

“Many shun industrial, mechanized farming and list punk rock, Karl Marx and the food journalist Michael Pollan as their influences. They  are succeeding because of  farmer-foodie culture, which demands grass-fed and pasture-raised meats.”

Although farmers over 55 own more than half of the country’s farmland, younger farmers and consumers alike are seeking smaller, more accountable food practices.  Many of the new methods are untested and original.

“Finding mentors has been difficult. There is a knowledge gap that has been referred to as “the lost generation” — people their parents’ age may farm but do not know how to grow food.”

There is a lot of risk.  The reality of living off the land has reintroduced the antiquated ideas of risk, consequences, and hunger to modern professionals. Not every operation will survive.

But more and more people are choosing to buy from small farms or grow food themselves. It is the movement as a whole that is gaining ground. Slowly but surely.

Genevieve.  The Organic Dish.  (303) 736-9930

Mary Talyor’s food blog is a lovely example of someone finding a middle ground.  Her “food practice” is influenced by her yoga philosophy (she is a teacher at the Boulder Yoga Workshop Studio and her belief she was a french cook in a past life. The results are fresh, delicious, vegetarian options that don’t sacrifice taste.

Raw Peach Tart

Genevieve. The Organic Dish. (303) 736-9930

Non Organic Food

While the price of organic food can be a deterrent, the nutrition is a steal.  The Organic Consumer’s Association published the following encouraging statistics.

• “On average, organic is 25% more nutritious in terms of vitamins and minerals than products derived from industrial agriculture. Since on the average, organic food’s shelf price is only 20% higher than chemical food, this makes it actually cheaper, gram for gram, than chemical food.
• Antioxidants in milk from organic cattle are between 50% and 80% higher than normal milk.
• Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce have between 20% and 40% more nutrients than non-organic foods.
• Organic food contains qualitatively higher levels of essential minerals (such as calcium, magnesium, iron and chromium), that are severely depleted in chemical foods grown on pesticide and nitrate fertilizer-abused soil. UK and US government statistics indicate that levels of trace minerals in (non-organic) fruit and vegetables fell by up to 76% between 1940 and 1991.”

The cost may be higher but the proof is in the pudding.  Organic is the way to go.

Genevieve. The Organic Dish. (303) 736-9930