Whether to go organic is a question that has come up over and over again.
With increasing evidence that suggests the food you are buying may not be all you are getting — suppliers never list the pesticides, rodentcides or herbicides your salad has been blasted with. Nor do they include information about genetic engineering, hormones, antibiotics or irradiation — it might not be a bad idea to consider going organic.
I am not suggesting turning in your designer sling backs for a pair of Birkenstocks, or that you fling your mascara and begin making your own granola. Those images of "healthy" are long passe, and it's now hip to be on top of the latest food trends. While organic may be rather trendy, it isn't something that will pass through the culture quickly like pet rocks and mood rings. Organic foods are here to stay, and for good reason.
The problems of pesticides, food irradiation and hormone-fed, antibiotic-inoculated chicken and beef plague consumers today. We are much more savvy today than we were even five years ago: Witness the burgeoning organic choices in mainstream supermarkets-organic fruits and vegetables are sitting right next to their conventional counterparts. The same goes with the hormone-free, antibiotic free beef, chicken and dairy products vying for space along side of the more traditional brands. Sure, you'll be paying more, but the choices are there because the demand is there.
Unrestrained pesticide use has been an issue for decades. Rachel Carson, the whistle-blowing author who wrote "Silent Spring" in 1962, first alerted the public to the dangers of DDT to both humans and to the environment. Before her controversial book, most people considered science and the advancement of agriculture to be somehow impervious to questioning. And while Carson's book was groundbreaking back then, what is happening now would have her turning in her grave.
Agriculture today spends billions of dollars on petroleum-based fertilizers, fungicides, herbicides and rodentcides, as well as pesticides. The average tomato has been grown in artificially fertilized soil, picked too young, bombarded with as many as 15 different pesticides and fungicides, pummeled with ripening agents and artificially colored and waxed to appeal to the eye. I didn't even talk about the GMO factor (genetically modified organisms), hormones, antibiotics or irradiation common to other traditionally grown or raised foods. Are you still wondering if you should go organic?
There is wisdom in eating organic, not only because it is cleaner, but because it is better nutritionally, too. According to a June 1998 article in "Acres USA," organic farmers have shown a higher nutrient content to their produce about 40 percent of the time, compared to conventional crops only showing a higher content about 15 percent of the time. This is based on more than 30 studies comparing nutrient content of organically-grown and conventional produce with a comparison of more than 300 individual nutrients.
But what if organic foods are unavailable or priced way out of range? I almost feel guilty talking about organic food because I know how this will affect some people. However, to say nothing is to perpetuate the problem of not knowing what's going on. Information is power and in the 21st century. With the availability of an easy education on the Internet, there is no reason not to know what's what. There are always options, too.
Here are some important things you can do:
1. Buy organic. Yeah, you're going to feel it in your pocketbook. But by buying organic you are supporting organic farmers who are now kindred spirits: This little organic farmer is the guy who is going to effect the most change. The more you buy, the more organic produce is supported. The more organic produce is supported, the more the price will come down.
2. Buy local. Locally grown stuff can be had at produce stands and farmers' markets. It probably won't be organic, but it won't be genetically engineered or irradiated either and will be minimally processed. Stay away from produce grown in Mexico and South America — they use pesticides the United States outlawed years ago.
3. Eat in season. Asparagus in December may seem gourmet, but where was it grown? Unless it is a hothouse variety, chances are good this stuff was grown in areas of the world with less control over pesticides than the United States. If you are not sure what is in season and what isn't, look at the prices. Grapes, melon and summer squash will be a lot less expensive during the summer than in mid-January.
4. Grow your own. Seriously! Even crowded subdivisions where lot size has more in common with postage stamps than real yards, it can be done. Throw some zucchini in next to the impatients and toss a few tomato plants in terra cotta planters. Basil and other fresh herbs can grow easily on your kitchen window sill. True, you won't have a big cornfield, but it's not as hard as you think to grow a few of your own veggies.
5. Build community. See if there are community gardens in your town. This is an inexpensive option for someone who wants to stick their hands in the dirt and bring home a bounty. Share your plot with another family and make it into a family project during the growing season.
So let's say you've bought yourself some lovely organic produce and are wondering what to do with it? Try my accompanying sweet potatoes and broccolli recipes to put smiles on everyone's faces.
Mashed Sweet Potatoes
Serves 4
4 medium organic sweet potatoes, peeled and cubed
1 tablespoon butter
1/4 cup milk
1/4 cup pure maple syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Boil sweet potatoes until soft and drain. With a potato masher, mash sweet potatoes and add butter and milk. Add a touch of maple syrup, nutmeg and cinnamon; stir well to incorporate. Serve.
Per serving: 224 calories; 4 g. fat (14.9 percent calories from fat); 3 g. protein; 46 g. carbohydrates; 4 g. dietary fiber; 10 mg. cholesterol; 59 mg. sodium. Exchanges: 2 grain (starch); 0 non-fat milk; 1/2 fat; 1 other carbohydrates.
Roasted Broccoli
Serves 4
1 1/2 pounds organic broccoli flowerets
2-4 cloves garlic, pressed
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Spread broccoli in the bottom of a shallow baking dish in one layer. Add the garlic and drizzle with the olive oil. Salt and pepper to taste. Toss broccoli to combine.
Roast broccoli till tender, about 20 minutes or so. Broccoli should be slightly brown.
Per serving: 190 calories; 7 g. fat (31.9 percent calories from fat); 7 g. protein; 13 g. carbohydrate; 7 g. dietary fiber; 0 mg. cholesterol; 62 mg. sodium. Exchanges: 2 1/2 vegetable; 2 1/2 fat.
Leanne Ely, a k a Dinner Diva, is the author of the best-selling "Saving Dinner" and "Saving Dinner the Low Carb Way" (Ballantine). What's for dinner? Go to www.savingdinner.com and find the solution!