the Costa Rica adventure

I think most of you know that I won a trip to Costa Rica last month. I work at Whole Foods Market in the vitamins department. The company New Chapter, which makes organic, whole food vitamins and herbal blends, had a sales contest. Two people from each of the top five winning teams (out of 38? stores) got to go visit New Chapter’s biodynamic farm, Luna Nueva, in the rainforest in Costa Rica. Our team won 2nd place! So off to C.R. I went, along with another team member, Robert.

There were about 17 people from our region, the same amount from the southwest region, and a few people from our global team as well, so about 30 some people altogether.

New Chapter grows a good portion of their turmeric and ginger on this farm. It was really a very lovely experience! We stayed in adorable 2-5 person cabinas, ate organic, group meals (98% from the farm), had guided tours through the rain forest, turmeric fields, biodynamic gardens, and sacred seed sanctuary where New Chapter works with indigenous communities and Costa Rican ethnobotanists to maintain and grow endangered medicinal herbs. Other activities included a zipline through the rainforest canopy, and a trip to Tabacon Spa and Hot Springs near Arenal Volcano.

Tom Newmark, CEO of New Chapter, and Steven Farrell, Botanist and Luna Nueva farm manager, guided most of our tours. They were absolutely wonderful people, who spent lots of time talking and connecting deeply with each and every person. Full of good humor and sparking with life, they shared much knowledge, and exhibited such integrity with all of their practices. Oh, it does a heart good…..

Tree planting day

Luna Nueva farm is next to The Children’s Eternal Rainforest, which is a private reserve of about 54,000 acres of land. New Chapter owns a small island of rainforest (about 125? acres) that has been seperated, by clearing from farmers, from the mother rainforest. They say that an island won’t survive unless it is re-connected to the mother. The size of the mother rainforest is also very important to keep biodiversity alive and healthy. They wanted to re-connect these two rainforests, but needed to purchase a strip of land between them. Two regions from Whole Foods Market had fund raisers to help them purchase this land. They were successful, so we planted trees one day to establish a corridor reuniting the forests! They are doing a lot of work to help create awareness among local people as to the importance of keeping the rainforest alive and healthy, and helping to educate on more sustainable yet profitable practices for people and the surrounding land. Here is a very nice video about The Children’s Eternal Rainforest.

The Children’s Eternal Rainforest

Cooling off after tree planting!

Check out Flickr for a compilation of mine & Robert’s photos. When you get there, click on “Slideshow” near the upper right hand corner. Some of the photos are labeled so if you want to know more information, try clicking anywhere around the bottom part of the photo. The label (if there is one) will appear. Enjoy!

The tastes of summer….food happiness fills my heart!

I had the day off today, and the garden is providing lots of variety this month. Several types of green beans, tomatoes, zucchini, watermelon, basil…..nothing like fresh, summer bounty! For lunch I whipped up some sauteed tempeh & green onions, alongside a salad of fennel & roma tomatoes tossed in olive oil & lemon juice, seasoned with salt & pepper. And then……well you just HAVE to try this next recipe. ZUCCHINI-BASIL SOUP. I sat out in my garden, blissfully savoring every bite of this refreshing, summer lunch!

zucchini-basil soup

From “Gourmet” magazine, July 2008

“This smooth pureed soup manages the near-impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupcon of elegance.”

• 2 lb. zucchini, trimmed and cut crosswise into thirds
• 3/4 cup chopped onion
• 2 garlic cloves, chopped
• 1/4 cup olive oil
• 4 cups water, divided
• 1/3 cup packed basil leaves

Julienne skin (only) from half of zucchini. Toss with 1/2 tsp. salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3 to 4 qt. heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.