May 31, 2013 § Leave a comment
My mum is a hobby beekeeper in Door County Wisconsin. As one of her children I am lucky to be annually gifted several amber jars of delicious, slightly crystalized honey. I love honey, and it is my preferred sweetener for just about everything. I love honey in my coffee with cream, and on chicken and in salad dressing, and on fruit. Raw unprocessed honey is anti-fungal, anti-bacteriall and anti-viral. It contains antioxidants as well. Bee propolis and bee pollen are substances created by bees which possess medicinal properties, and are used to cure many ailments from endometriosis to skin disorders.
The importance of bees goes way beyond their delicious and health providing products. Worker bees pollinate 80 percent of our flowering crops which constitute 1/3 of everything we eat. Foods such as blueberries, apples, peppers, aubergines, broccoli, strawberries, asparagus, nuts, and cucumbers require bee pollination. It is for this reason, that US bee disappearance has caused major alarm. Bee disappearance has been attributed to Colony Collapse Disorder. The main culprit is thought to be modern agricultural practices. Insecticides and pesticides kill bees, and and are thought to disrupt chemical signaling in bee brains, causing them to cease normal life sustaining activities. If bees continue to disappear, it will severely impact the world’s food supply. To give an example of the far reaching implications, think of the beef and dairy industries. Both rely on alfalfa, a bee pollinated crop.
What Can I do to help?
There are three easy things everyone can do to help.
1. Dont use chemical fertilizer and pesticides on your lawn. Bees get much of their nutrition from dandelions and clover, so let these wild beauties populate anywhere they may spring up!
2. Eat and buy organic foods. This will help a lot. Big corporations use tons of chemicals in non-organic farming, which kills the bees and disrupts chemical signaling.
3. Buy and eat local honey. If honey is valued, it will encourage more people to keep bees. Also buy and use beeswax candles which purify the air.
May 27, 2013 § Leave a comment
- Green curry shrimp with Thai rice- Fresh shrimp, asparagus and snow peas in a mild coconut milk curry with lots of fresh lemongrass, cilantro, green onion and lime. Thai rice is tossed with cultured butter and Celtic sea salt. 100% organic
- Local grey sole (red miso glaze), with fried scallion Thai rice- Sole fillet is delicately steamed. Thai rice is tossed about with super healthy virgin cold pressed coconut oil, and fresh local scallions, garlic and thyme. 100% organic.
- Cavatelli with baby peas, free-range local bacon and mint, and parmesan alongside rosemary sun chokes- Sun chokes are peeled, sliced and sauteed in extra virgin olive oil and fresh local rosemary. 100% organic.
- Chinese chicken with red quinoa and creamed leeks- Local organic chicken thighs in bite sized pieces sauteed with asian spices, sesame seeds, and organic sesame oil. Red quinoa is steamed and tossed in cultured butter and Celtic sea salt. Organic local leeks are sauteed with fresh thyme, cream and Celtic sea salt. 100% organic.
- Local grey sole with herbs and whipped Japanese turnips- Sole fillet is steamed with Mediterranean herbs and olive oil. Local Japanese turnips are whipped with organic cream, Celtic sea salt and black pepper. This is probably my favorite dish on this menu!
May 9, 2013 § Leave a comment
This menu is all about celebrating local spring goodness- especially exciting foliage like fiddle head ferns and stinging nettles! Komi Organics has always utilized local produce and meats, but we are now proud to be going all local, whenever possible! This means exploring new territory by using local grains like emmer, which is low in gluten, and 17%-19% protein. I look forward to hearing how you guys like the new menu!
- Chicken (Arcadian farms) Tikka Masala, with buttered barley and a radish, green onion and chive salad.
- Local steamed fish TBA (Blue Moon Fish) with a Mediterranean emmer salad.
- Sauteed shrimp with avocado, micro greens and Marie Rose sauce.
- Local fish TBA (Blue Moon Fish) with new potatoes and fiddlehead nettle soup.
- Fresh pasta with cherry tomatoes and parmesan, with dressed asparagus shoots.