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Grapevine #09
June, 2008

Welcome to bistroFRESH month at the Custodians Garden. BistroFRESH is about REAL food, community, ecology, diversity, artistry, beauty, harmony, and wellbeing. As an experience of EcoSocialTM Living and EcoSocial Lifestyle, it reminds us of our natural people to people and people to nature connection.

bistroFRESH

Copyright 2005-2009 Custodians Garden.
All rights reserved

Images by Robyn Lui

Learning to make the EcoSocial choices about food is one of the most empowering ways to care for ourselves, our family, and the Earth. We are creating our world with every choice we make and every action we take. So let's think and act as EcoSocial buyers who respect the earth's natural generosity and nourishment, celebrate the farmers and producers who care for the land and oceans, and appreciate the culinary artisans who inspire our senses with their creations. It's about our personal wellbeing and the wellbeing of our community and planet.

What does food mean to you?
Where do you buy your food?
What qualities do you look for when you make food purchases?
How do you feel about biotechnology and genetically modified food?

Share your experiences and ideas with us.

To learn more about EcoSocial Living:
Join the ALIVE ON PURPOSE Global Adventure.
Cost: AUD$10.00 Start: January 2009
Purchase our EcoSocial Buyers Guide: available in late 2008!!!

SOME LIKE IT HOT...

The cooler months invite us to linger in the warmth of our kitchens to make wholesome soups, earthy stews, and soothing puddings. One of our favourite snacks during winter is a steaming bowl of dumplings. For Chinese people, dumplings symbolise little pouches of money, gold... wealth. Please use locally sourced organic produce where possible.

Vegetable Dumplings

INGREDIENTS:
4 Asian eggplants
1 tablespoon fermented black beans
2 large cloves garlic
1 slice ginger
1 green onion
1 bunch of coriander
1 tablespoons peanut oil
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste
2 dozen gow gee or gyoza wrappers, available in most Asian foodstores

METHOD:

  1. Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant).
  2. Rinse the black beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop.
  3. Peel and mince the garlic. Mash the beans and the garlic together. Set aside.
  4. Mince the ginger.
  5. Wash and finely chop the green onion.
  6. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant and stir-fry until softened (about 5 minutes). Remove from the wok.
  7. Add 1 tablespoon oil. Add the garlic and black bean mixture and the ginger. Add the green onion. Add the eggplant back into the pan and mix everything together. Stir in the soy sauce, sesame oil and pepper to taste. Remove from the wok. Cool slightly.
  8. To make the dumplings, lay a wrapper in front of you. Place 1 1/2 - 2 teaspoons filling in the middle. Do fold the wrapper over. Gather up the edges and pinch tightly.
  9. Heat chicken stock. Once the stock is boiling, carefully place the dumplings in the stock. It is best to cook 6-8 dumplings at a time.
  10. Steam or boil Chinese greens in a separate saucepan.
  11. In a large bowl, place cooked greens, add the dumplings, and then ladle hot stock.

Slurp while hot!

Have a happy week of deliciously nutritious eating!