Archive for raw foods
10 Reasons to Support Organic Farming
Posted by: | CommentsYou DO have a choice in the matter. Source: DiamondOrganics.com
Organic Products Meet Stringent Standards – Organic certification is the public's assurance that products have been grown and handled according to strict procedures without the use of persistent and toxic chemicals.- Organic Food Tastes Great! – It's common sense—well-balanced soils grow strong healthy plants that taste great!
- Organic Production Reduces Health Risks – Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent these chemicals from getting into the air, earth and water that sustain us.
- Organic Farms Respect Our Water Resources – The elimination of polluting chemicals and nitrogen-leaching fertilizers, done in combination with organic soil building practices, protects our water resources.
- Organic Farmers Build Soil – Soil is the foundation of the food chain. The organic farmer helps counteract topsoil erosion that has been linked to the agriculture practice of chemical-intensive, mono-crop farming.
- Organic Farmers Work in Harmony with Nature – Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.
- Organic Growers are Leaders in Innovative Research – Organic Farmers have led the way with innovative on-farm research aimed at reducing pesticide use and minimizing the impact agriculture has on the environment. Read More→
PLUs and GMOs
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If you’ve ever shopped for produce in a retail grocery store or supermarket, more than likely you’ve noticed a small sticker affixed to the fruit or vegetable. This label with 4-digit numbers in the 3000-4999 range is a price look-up code tag (or “PLU”) used universally to key-in conventionally-grown items at check-out. Administered by the International Federation for Produce Standards since the 1990s, the PLU sticker may contain, and depending on where the produce originates: the produce variety, grower, country of origin, and logo. Adherence to IFPS’ standards of coding is voluntary.
Know your numbers. If the 4-digit code is prefaced with an 8 (for GMO) or a 9 (for organically grown), this eliminates the need for cashiers to visually identify either from conventional produce.
PLU Number Example.
#4011 Conventional Banana
#94011 Organic Banana
#84011 GMO Banana
According to Wikipedia:
A genetically modified organism (GMO) or genetically engineered organism (GEO) is an organism whose genetic material has been altered using genetic engineering techniques. These techniques, generally known as recombinant DNA technology, use DNA molecules from different sources, which are combined into one molecule to create a new set of genes. This DNA is then transferred into an organism, giving it modified or novel genes. Transgenic organisms, a subset of GMOs, are organisms which have inserted DNA that originated in a different species.
In other words, scientists have manipulated with Mother Nature’s original design of that food item. Major GMO fruits include: Apples, bananas, cantelope, Hawaiian papaya, pineapple, plums, pluots, strawberries, tangelos, and tomatoes. Other GMO crops are corn, cotton, potatoes, rapeseed, soy, and squash.
To avoid GMOs:
- Read the PLU labels.
- Shop at natural foods stores.
- Support your local organic farmers or purchase a share from your local Community Supported Agriculture (“CSA”).
- Play it safe and grown your own produce.
So, say NO to GMO! To keep current with the latest on GMO foods, click HERE.
Raw in Costa Rica
Posted by: | CommentsWhenever I'm in Costa Rica, I make it a point to visit my dear friend, Amy Schrift, who leads an ascetic life. This video shot by Jody and Brian Calvi was recently posted by them on YouTube. Enjoy!
Greens, Greens, Greens
Posted by: | CommentsA Visual Guide to Salad Greens: Get to Know Your Mesclun Mix
Text by Esther Sung | Photos by Chris Astley Excerpted from epicurious.com
We’ve grouped these vegetables under “salad greens” because they’re often served raw and can act as a bed for other salad ingredients. They also add quite a bit of texture and flavor to any dish. Remember also to wash them thoroughly, especially before eating them raw.
For clarification’s sake, lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is the iceberg lettuce: Its round head is comprised of tightly packed leaves. Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant.
Not too long ago, some of these greens were deemed exotic or fancy, but they have made their way into the mainstream and can be found in your local grocery store or farmers’ market. Many of these salad greens are also easy to grow yourself; for seeds and seedlings, consult your local gardening supply shop or an online source such as cooksgarden.com.
| 2 | Arugula Alternate names: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola Characteristics: Possibly the most well-known variety of salad green, arugula forms the basis of many a salad. Originating from the Mediterranean, this green tastes more peppery than bitter and is especially associated with Italian dishes like pesto. The edges of baby arugula aren’t as defined. |
| 7 | Baby Beet Greens Characteristics: When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter. |
| 10 | Butterhead Lettuce Alternate name: Butter lettuce Pictured, top to bottom: Boston, bibb (limestone) Characteristics: A type of head lettuce, the leaves of Boston and bibb lettuces are soft. And as this variety’s name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is usually sold in a plastic container to protect the delicate leaves. |
| 8 | Cress Characteristics: Pictured is watercress, the most popular type of cress sold in the United States. Other varieties include upland cress, curly cress, and land cress. A peppery taste is characteristic of all varieties. Sold in bunches, watercress has a tough, fibrous stem and small green leaves. Be sure to wash cresses thoroughly, since they often grow in sandy ground. |
| 3 | Endive Alternate names: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory Characteristics: The unique oval shape, soft satiny texture, and slight bitterness all mean endive’s a great addition to any salad. It’s scooplike shape makes for edible servers, perfect for small appetizers like these “spoons.” |
| 6 | Escarole Alternate names: Batavian endive, scarole, broad-leaved endive Characteristics: Related to frisée, this mildly bitter leafy green is large and crisp. Escarole is often used in soups, reflecting its popularity in Italian cuisine. |
| 1 | Frisée Alternate names: Curly endive, chicory, chicory endive, curly chicory Characteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole. |
| 14 | Looseleaf Lettuce Alternate names: Leaf lettuce Pictured, left to right: Green leaf lettuce, red leaf lettuce Characteristics: They have a mild flavor and are very pliable, despite the crunchy stem. Their uneven ruffled surfaces add layers of texture to salads. Because the leaves are so large, it’s best to tear them up into bite-size pieces. |
| 12 | Mâche Alternate names: Field salad, lamb’s lettuce, corn salad, field lettuce, fetticus Characteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a salad with a base of mâche can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care. |
| 5 | Mizuna Alternate names: Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass Characteristics: This Japanese mustard green is typically sold as part of a pre-made salad mix but can be purchased loose at the farmers’ market or specialty shop. Mizuna has a relatively strong pungent flavor when compared to other salad greens, but its flavor won’t overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture. |
| 13 | Oakleaf Alternate name: Oak leaf Pictured, left to right: Red oak leaf, green oak leaf Characteristics: The shape of this looseleaf lettuce’s leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green leaf lettuce, but a closer look will reveal differences in shape and texture: Oakleafs are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts. This delicate, tender lettuce acts a great bed for food and won’t compete with other flavors. |
| 4 | Radicchio Alternate names: Chioggia, red chicory, red leaf chicory, red Italian chicory Characteristics: Pronounced “rah-dick-ee-yo,” you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out. |
| 11 | Romaine Alternate name: Cos lettuce Characteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created. |
| 9 | Tatsoi Alternate names: Tat soi, spoon cabbage, rosette bok choy Characteristics: The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers’ market or specialty gourmet shops. |
