The wildly exciting news in my household this month is that my daughter has just started eating solids.  Now while I realise that some may find this piece of information more riveting than others, it does raise the topic of supermarket vegetables and the quest for all things organic.  So I rushed out and bought this set of pale blue miniature pots in which to lovingly cook what I presumed would be the most nutritious, mind-alteringly, delicious organic vegetables I could find. This of course is the movie that was playing itself out in my head as I leapt off to the local supermarket for such simple stage-one fare as gem squash, butternut, sweet potatoes and pears. We haven’t yet progressed to the green stuff.
 
Two Woolworths, one Spar and two Pick ‘n Pay outlets later and I had yet to find anything on my shopping list that was organic. Had my baby girl had a need for fancy lettuce leaves, rocket, even spring onions, I would have reigned victorious at almost every shop, but anything as mundane, dare I say cheap, as what I needed simply didn’t seem to feature in realm of all things organic. Don’t wealthy, nutritiously-aware folk eat such ordinary vegetables as gem squash and butternut? (Has anyone ever seen an organic ice berg lettuce? - let us know where!) 
 
Now while I adore the rather quaint idea of ordering one of those fabulously friendly organic boxes of mixed vegetables once a week, I just know that we’ll never get through half of them and after my rather frustrating supermarket foray I’m beginning to have my doubts as to whether they even grow the type of things my daughter needs at this stage of her culinary development.
 
I finally I found a punnet of organic Bosc pears, delicious they were and Trixie-Rose appears to agree. But the Bosc pears are posher than the ordinary ones and they’re above and beyond the humble butternut. Sadly for the rest I was forced to resort to run of the mill, non-organic vegetables. Initially I labelled myself a heinous and hopeless mother and then, well, I got real. In a perfect world everything that passes my daughters lips would be pure as the driven snow, but that simply isn’t going to happen and so all I can do now is steam them daily, puree them lovingly, heat them gently and make peace with the fact that, like almost everything in the world, some vegetables are simply more important than others!     
 
Have a happy May…. and happy Mother’s Day.

Voting is open online for the Eat In/RMB Private Bank South African Produce Awards and just by 'doing your bit' you stand the chance to win a fantastic hamper of gorgeous foodie products from two past and two present winners of the Produce Awards. Competition ends 30th May. These are storecupboard items that you will want in your kitchen so get voting now!

So when you are next out and about and if you come across something or someone fabulous, whom you think deserves an award, write it down and take time to nominate them on our website, in any or all of the categories.  

For the awards to be truly successful we need to cover as many bases and regions as possible and we can’t do it without you. Your nomination will remain confidential and you can even vote for yourself! Take time to read the instructions on how to vote as we have changed the format slightly this year.

We are looking for SA's favourite coffee shop! “I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee.” Flash Rosenberg Part 1: The history of coffee: a visual timeline Part 2: The A to Z of coffee Part 3: Coffee recipes Part 4: Around the world

All Gold celebrates their 100th year anniversary this year and as their birthday gift to you, they’re are giving away 5 exciting hampers packed with All Gold products and a beautiful Carrol Boyes pewter serving spoon to the value of R500.

To qualify simply email your favourite recipe using any All Gold product to carrin.pasleybanks@newmediapub.co.za, or send a post card with your recipe on to Attention: Carrin Pasley-Banks All Gold Carrol Boyes Recipe Promotion, P.O Box 440 Green Point 8051

Tip: Recycle your All Gold tomato paste tins – they make great really creative napkin rings perfect for an all South African dinner party!

Seeing that we are on edible orange things in my household, here is quick grown-up spicy puree I give to friends to dip into with lavash, grissini or toasted ciabatta. If you are feeling adventurous, get everyone involved (kids too) in making your own sesame seed flat bread. Use the Eat In directory to find organic shops, bakeries and delis that stock everything you need for this.

SPICED BUTTERNUT DIP

Makes about 2 cups

1 kg peeled and cubed butternut
1 T (15 ml) olive oil
1 t (5ml) ground cumin
2 t (10 ml) ground coriander
2 t (10ml) dried chilli flakes
1 t (10ml) freshly grated ginger
1 T (15ml)Tahina (sesame paste)
1/4 C hot vegetable stock
1/2 C (125ml) low fat yoghurt
Salt and milled pepper

Toss butternut with olive oil, cumin, coriander and dried chilli.  Season well and roast in a preheated 180°C oven for 30 minutes or until cooked through.  Remove from oven and mash with ginger, Tahina and enough hot stock to create the desired consistency.  Adjust seasoning, stir in yoghurt and serve at room temperature.

* Lavash should be available at selected delis and bakeries. Matzos would also be good substitute.

Click here for more scrumptious new recipes on our website…

Meet some of the folk who make eating in all the better: The Producers: Part 3 Roberto Sa Giminez, Fama Delicatessen Products Roberto Sa Giminez is a proud man. Most of all, he is proud of all he has achieved since he started building up his little charcuterie business nearly 20 years ago. Read more The Producers: Part 4 Dirk Venter, Die Visvlekhuis The home of Die Visvlekhuis is very unassuming, easy to miss if you aren’t looking for it, but it is home to the best smoked snoek on the West Coast. Read more

Riebeek Valley Olive Festival 2008
The 8th annual Riebeek Valley Olive Festival took place on 3rd and 4th May in the picturesque Riebeek Valley. We would love to hear what you have to say about this event.

The winner of the luxury cake forks from Nicolson Russell is Nicole Dare from Norwood, Johannesburg.

About Nicolson Russell: Emma Russell spent five years traveling the world and building a collection of arts and crafts from many different countries. The Ayutthaya Collection is one of her most cherished discoveries. It comprises cutlery and tableware handmade from high quality, solid 18/8 stainless steel. Each piece is magnificent!. Go to http://www.eat-in.co.za for more.

The winner of the fantastic stainless steel pasta pot from Le Creuset is Amy Boulter from Claremont, Cape Town. She voted for James Healy's cheeses in the Produce Awards.