Organic- Eating and Reading
On Monday I made a “Case for Organics”, and I wanted to follow up with a few studies for you’re your reading pleasure. See what people are saying about the benefit of organic agricultural and animal husbandry practices and help spread the word – making a difference one step at a time!
- Organic milk composition
- Non-GMO and Organic Food Resources
- Organic farming and energy usage
- Organic Consumers Association
- Organic food benefits
- Organic Food Resources
- The value of heirloom foods
- Switching to organic food does not have to be expensive!
Pay attention to what is seasonally fresh and bountiful in your area and buy in bulk to save. Fresh greens can be made into pesto that keeps well in your freezer for several months. Carrots, mushrooms, celeriac, fennel and onions make great stocks that will come in handy later in the season when the fresh produce is less available. Berries can be frozen whole or made into purees, jams and sauces. Squash, pumpkins, potatoes and other starchy vegetables can be cooked, mashed and frozen for a quick dinner or side dish when you need it.
- Participating in an organic produce delivery from farms and local cooperatives like Full Circle, is an easy way to make sure you get the freshest in season produce available in your area. I like to make it a weekly challenge to try a new recipe or new food each week from my farm box.
When organic produce is available and fresh, take advantage of what the season has to offer. Right now spring pea tendrils, arugula, mustard greens and radishes are in full swing. Here’s one of my favorite springtime dishes:
Spring Mustard Greens & Potato Salad
1 lb organic fingerling or baby potatoes (bite sized or sliced into smaller pieces)
2 cups organic mustard greens, washed and torn into small pieces
6 organic spring onions, sliced thin
1 tbsp Dijon mustard
1 tbsp honey mustard
4 tbsp apple cider vinegar
1 orange, juiced
½ cup olive oil
salt and pepper to taste
Steam or roast potatoes until tender. Let cool. In a large bowl toss the mustard greens with the onions and cooked potatoes. In a separate bowl whisk together the mustards, cider vinegar and orange juice. Gradually add olive oil and whisk to combine. Gently toss potato mixture with dressing and add salt and pepper to taste. Serve immediately or chilled.