Organic Ben & Jerry’s
Also, after much kafuffle re: the company’s use of battery-cage eggs, the ice-cream-maker is set to transition all products to certified-humane cage-free eggs. (Send Ben & Jerry’s a quick thank-you note here to show them you’re listening.)
[via Greenthinkers]
In other news, I made my first organic vegetable pizza (with swiss chard, olives, bell peppers, and lemon basil on a sweet honey-whole-wheat crust) completely from scratch yesterday, which my slice-loving husband1 thought was the most-romantic thing his greasy-food-hating fraulein had ever done for him since she quoted Independence Day on her blog. The heirloom-tomato paste was a little runny because I didn’t have a cheese cloth to filter it through, but otherwise it turned out better than I’d expected. Man, I wish I had a bigger kitchen, though. And a bigger sink. Also, since I’m asking, a magickal pony named Peaches.
1You know that TV commercial where the dog yells “BACON!” in response to every question he’s asked? Yeah, that pretty much describes the tortured relationship the hub has with pizza. I would enter him in a county-fair contest if I wasn’t worried he’d keel over from a massive heart attack and turn fairgoers off deep-fried Twinkies for all of 3 minutes.
green LA girl » Clicklist: My laptop’s a Dell said,
October 2, 2006 at 3:24 pm
[...] Ben & Jerry’s goes organic! and is gonna buy only cage-free eggs now! (via Worsted Witch) [...]
felicia sullivan said,
October 2, 2006 at 4:14 pm
Pizza, yum! Where did you snag the recipe?
Cheers, f.
Szarka said,
October 2, 2006 at 4:20 pm
“greasy-food-hating fraulein”
I’m going to stencil that fabulous handle on my apron…it’s football season, after all, and I need all the defensive tactics I can muster.
Jasmin said,
October 2, 2006 at 4:55 pm
Reposting from e-mail:
===
Hey Felicia,
I followed the pizza dough recipe from here:
http://www.dianaskitchen.com/page/bread/pizzado.htm
(But I added a tablespoon of honey; and I didn’t divide the dough in 2)
The rest I just made up myself. For the tomato sauce, simply saute
some onions and garlic with some butter, then chop up 2 or 3 large
heirloom tomatoes (or equivalent–mine were about 4 inches long) into
small chunks and throw them in. Let everything simmer in the juices
from the tomatoes until roughly the consistency you want, then blend
everything in a food processor. If you have a cheesecloth, you’ll want
to strain out the excess water so you get a paste.
If you’re throwing on swiss chard or spinach, shred (and remove thick
stems) and lightly steam the veg first. Anything else you can just
toss on the pizza, which you bake at 400F for about 20 minutes. If you
have fresh herbs, sprinkle them on the pizza *after* it’s been cooked
because they’re delicate. They’ll wither slightly because of the heat
from the cooling pizza. Some pizzas do the same thing with arugula so
they retain their vitamins.
That’s it!
ginx said,
October 3, 2006 at 10:20 am
I’m so there. Wheee!
Felicia C. Sullivan » Blog Archive » the green beat: foodie edition said,
October 5, 2006 at 9:00 am
[...] *in the age of spinach scares and e-coli breakouts, treehugger answers the very apt question: why eat locally? *ben & jerry’s: Bring It ON!. (via) *the yum factor is at a 10 with two simply divine recipes (and yes, they include pasta). *food bloggers, beware, you’re being watched. *global exchange’s got a spooky new bag… *want to heat your home? ditch the wood and use corn. *oh my, roasted tomato basil hummus. *mipmup has a fab post about avoiding pesticides & get the guide to pesticides in produce. *know what grows - tips on going local. *the uber cool gluten-free girl gets a book deal. *businesses have been trying to reduce their energy use for decades. After all, waste is lost profit. But what happens when a business tries to take conservation to an extreme, reusing its own heat and buying all its power from windfarms? click here to read about a colorado brewery that’s doing just that. (thanks, keith!) Tag Me:These icons link to social bookmarking sites where readers can share and discover new web pages. [...]
Mark said,
October 23, 2006 at 8:34 am
You don’t need to strain tomato sauce. Just keep reducing it until it’s the right consistency for pizza, which should be pretty thick.
Tomato sauce is garlic in olive oil, skinned tomatoes, salt, and pepper. That’s all. You shouldn’t need any herbs and spices or onions. Make sure you get enough salt in it, but it you have olives or other salty stuff on the pizza, the sauce can be a little less salty. You can leave the skins on the tomatoes if you’re using the sauce on penne.