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Feb 26

INFORMED SHOPPER II – IN THE MARKET

O.K. you’ve draw-up the week’s menu, written the list, calculated the ballpark total cost, and now you’re ready to go to market. Don’t forget to take the flyer. It’s smart to have it if any questions arise about availability, pricing or location of an item when inquiring at the Courtesy Counter—and don’t hesitate to inquire. That’s what they’re there for.

As I’m sure you’re aware, the layout of food markets, large and small, is calculated to promote sales. Prominently displayed produce is the first thing encountered for good reasons. It’s cheerful and inviting, whets the appetite by conjuring images of meals and most importantly, subtly conveys the idea that the store sells only the best and freshest merchandise. Moreover, this “lure” is usually located to the right of the entrance because studies show that people tend to spend more when shopping in a counter-clockwise direction. In fact, often markets place racks and displays strategically to make it difficult to go left to head into the store.

Likewise, the bakery, deli and sections offering prepared, especially “take-out’ foods are located toward the rear of the store. The aroma of cooking wafts through the store drawn to the front by the opening of the doors. It’s no accident that the meat counter is generally the next one either. By now the customer is enticed, hungry and ready to make the more costly purchases to fulfill conjured cravings. Then comes the dairy section supplying the trimmings to create the by now anticipated meal.

Shelf counters and frozen food units occupy the center section of markets and here too, there’s a deliberate plan. Complimentary products are placed in proximity; pasta is next to sauces, the whipped toppings are near the frozen pastries and ice cream. The “gondolas” and special cases at the end of the aisles showcase featured items. They act as a “hey buy me too”

The informed shopper is aware of all these enticements, as well as the deliberate atmosphere created by the décor, color scheme, lighting, even the “wooden” flooring in the produce section. Nowadays, we’re so used to being manipulated by merchandizing schemes that we accept them and go along, especially if there are incentives and “perks” attached.

Being focused on a detailed shopping list is a great shield against temptations, so is scheduling time for marketing. Your attitude is that you’re there to get a task finished, not to sightsee. Ignoring the marketing traps becomes a habit. The efficiency of this approach makes a difference in the outcome of the trip by saving time, money and stress.

Just a note to clarify some things here; Yes, I do make one shopping trip per week, but I also have a second list, just as detailed, for breakfasts, lunches, snacks and household supplies. Before going to the store, I incorporate the two, separating the items into the designated categories. I like to buy the products for the home first, because they’re non-perishable.

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Next, I head for the shelf and temperature stable products; bakery, boxed and jarred items, mixes. Then it’s the produce department. I love fresh produce and really have to put on binders to resist temptation here but again, the list is a help. It tells me what I want and the amounts as determined by studying the flyers. This is the second department where quality and size of package may play a part and choices may arise. Also, if you’re into organics, for instance, know the important products, and keep up with the weekly “Dirty Dozen” list, you might be able to opt for regular produce items.

Then, I get the refrigerated things from the dairy counters and finally pick up what I need from the frozen foods. This sequence works well for me. The cold things have a better chance of staying in safe temperature range if they’re put in the cart last..

Having frozen or perishable items in the car is a great incentive for heading straight home, especially in warm weather. Carrying it a step further, since I select my meat/fish items first, I usually ask the Monger to hold any seafood I buy on ice until I’m ready to leave the store. Knowing there’s fish in the trunk is a marvelous way to nip any notions of stopping enroute to your refrigerator in the bud.

As I said, this is my personal approach to shopping in a food market, but the general principle is sound. It’s easier to resist the marketing “lures” of a food store, if you buck the system from the start by carving your own path, especially for someone new to this plan. Focus on the list, and don’t dawdle or browse. Set a time frame for the trip and try to stay within it. Most importantly, give yourself a reward, in fact promise it before you go, be it a sweet when you get home, relaxing with a glass of wine before dinner, or a bubble bath after. Make sure you know you did a good job. It will make the next trip to market something to look forward to.

 

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Feb 11

VALENTINES DAY THE EASY WAY

Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. Like other holidays, a dinner is traditional, but the meal isn’t a feast and there are no customary dishes or venues. Both can change yearly, even with the same participants and, in fact, do change as life progresses through different phases.

I recently saw a survey on the how those different phases affect the choices people make to salute the day, and they seemed logical. Singles of all ages opt to eat in restaurants, be they teens in a pizza parlor, successful professionals or retirees, even those in committed relationships. Newly-weds prefer a home environment, but parents, understandably, return to the restaurant scene. Recent empty-nesters stay home, while senior citizens go out, and wisely let others do the work. One thing is evident; restaurants get the lion’s share of this holiday’s food business.

The age gap between the two stay-at-home groups isn’t great, but it’s large enough to concern someone planning suggestions for DIY Valentine’s Day menus. In our world of fast shifting cuisine spotlights, they would probably have different preferences. The best plan is to stay with a classic preparation for an entrée which can be complimented by a variety of sides and accompaniments. Fortunately, classic “continental” cuisine has never really lost favor and is currently enjoying a resurgence in popularity. Most of its recipes tolerate minor adjustments in flavor and cooking technique which can individualize them to taste and customize the preparation to fit the occasion.

When I’m hosting any size event, I try to select dishes that can be prepared and at least partially cooked in advance. I want to enjoy the company, knowing that the service will be smooth, no one need feel they should offer to help and my clothes are safe from splatters. On the other hand, if grilling or chafing dish type presentations are your choice, then make sure everything is pre-measured and ready to use. There should be no reaching in cupboards or opening bottles. Most importantly, be sure everyone is “on board” with your plan, even if only as an observer. If they’re not, you break the flow of communication, especially during smaller affairs.

When planning a special dinner for two, don‘t be adventuresome, stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress. Remember that the focus is on the main course and a first course can be distracting. Keep the appetizers light so they tempt but don’t dull the appetite and the anticipation of the entrée. Dessert should be unusual, a bit decadent and easily consumed to encourage conversation. It’s an important part of this dinner, but a large cake or other confection can be overwhelming.

Below I’ve listed some easy appetizer tricks, a selection of recipes which illustrate my concept of preparing, even cooking, entrees ahead then adding the finishing touches before serving as well as one to be made “table-side”. Finally I’ve included some dessert suggestions. Also listed are recipes from the blog archives for the past 3 yrs. Just click February and the year to see them.

APPETIZERS:

Illustrated: Whole Wheat bread cut-outs (Rye would work too) sprinkled with lemon pepper and garlic powder, then covered with drained, canned diced tomatoes and garnished with fresh basil flowers. Surprisingly, these hold up for several hours without becoming soggy or drying and they aren’t very filling.. The fresh basil can be replaced by dried or herb of choice.

Tapenade and Cream Cheese are naturals together. An 8oz. package of cream cheese, topped with 4-6oz. of tapenade, jarred or your own, spooned diagonally over it, served with crackers or other spreadables is attractive and light. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as will a spicy chutney.

 

Another quick, easy and tempting use for Cream Cheese is to mix it to taste with bottled Horseradish and spread it on rounds, about 1/8in. thick, of Lebanon Bologna If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, or about 4 oz., of meat yields about l6 half rolls or 32 wedges.

 

A third easy appetizer uses another deli meat, Ham, from smoked turkey to real Prosciutto Crudo, to suit your taste and budget. Get it thinly sliced, not shaved, and wrap it around a kosher Dill Pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a cantaloupe melon in 1in wedges, remove rind, secure and cut in 1in pieces. 4oz of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. (Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2in wedge of melon is the classic Italian first course Prosciutto con Melone an ever popular, elegant and always acceptable choice to serve guests, should you want to serve a first course.)

 

ENTREES

 

Apricot Glazed Pork Tenderloin

Turkey tenderloin, cutlets and boneless chicken breasts are options,

1 – 1 ½ lb. pork tenderloin or 2double thick chops or 4 thin loin chops

½ small onion chopped

2 garlic cloves sliced thin or 1 tsp. garlic powder

1/3 cup of apricot jam

2 tsp. chicken bouillon granules

½ cup water

1/8 tsp.. freshly ground black pepper or dash hot sauce

1 Tbs. oil

1Tbs. butter

 

Heat the butter and oil in the skillet over medium heat. Brown the meat well on both sides @ 7 min., adding a bit of the water if it begins to stick. Add the onion and garlic after about 5 min and cook along with the pork. When brown, remove the meat from the pan, deglaze with the water, add the bullion, pepper and jam, bring to a boil and allow to thicken for 30 seconds. Return the meat to the pan* and cook over low heat several minutes, turning often to coat with the glaze. Serve at once.
*At this point the dish can be held, refrigerated if for any length of time. Bring to room temperature and follow the rest of the directions or place in a 350deg. oven for @10 min.

Suggested Sides: 1) Toss 15 oz. can of drained whole potatoes with 1 tsp. melted butter in a foil lined pan. Broil until golden, fold foil edges up to cover and reheat in oven just before serving.

2) 10 oz. frozen Italian cut green beans, Cook the beans until crisp-tender and garnish with 1Tbs.butter, mixed with a sprinkle of cayenne pepper, then 1 Tbs. toasted sesame seeds-optional.

3) A tossed green salad with a vinaigrette dressing

 

Chicken in Lemon-Wine Sauce

2 boneless, skinless chicken breasts

2 Tbs. flour

1 Tbs. cooking oil – -canola

1 Tbs. butter

½ small onion chopped

1 cloves garlic sliced

1 lemon – zested and juiced

¼ cup white wine – – recommend dry vermouth

1/2 cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

1 tsp. garlic powder

Pound chicken between two pieces of plastic wraps, to an even thickness, and dredge in flour. Place ½ Tbs. oil in a skillet over medium heat and begin to cook chicken, add 1 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add ½ Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, ½ Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens*.

Meanwhile, make what the Italians call “Gremolata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

Plate the chicken pieces individually with sauce. Top each with a small portion of Gremolata, and pass the rest.
* The minute sauce thickens, remove from heat. Cool to room temperature, cover and allow to stand for an hour or so. Gently warm through over medium low heat about 5 -8 min.

Suggested sides: 1) 1 lb. fresh sugar snap peas or (1) 10 oz. box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.

2) 2 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split top and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.

Sirloin Tip Casserole

The basic part of this dish freezes and can be made well in advance.

1 lb. Sirloin Tips well-trimmed and cubed (consult Charts for alternate cuts)
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4 oz. fresh sliced mushrooms

1 medium onion in 8ths

2 Tbs. dried parsley

1 clove garlic sliced

1 tsp. dried oregano

1 tsp. dried rosemary

1 tsp. dried thyme

Salt and pepper to taste
6 Tbs. tomato paste

½ cup Red wine – divided ¼ cup reserved

½ Tbs. cornstarch

1 ½ Tbs. oil

½ tsp. Kitchen Bouquet if deemed necessary

In a large skillet or saucepan, brown meat in 1 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and 1/3 cup wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the remaining wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole,* top with potatoes as made below. Preheat oven to 375 degrees.

Topping

1 box Instant mashed potatoes – 3 cups

Milk

Water

1 egg

1 envelope beef bouillon granules

2 Tbs. butter

½ cup grated Parmesan

Paprika

Make potatoes according to directions but use half milk and half water. When fluffy, add 2 Tbs. butter, 1 egg, and the bouillon. Arrange the potatoes in a ring around the edge of the casserole.(Pipe using a plastic bag or sweeping spoonfuls) Sprinkle with the cheese Garnish with the Paprika. Bake casserole at temperature above for 20 min or until browned.
Suggested side is a salad of baby. spinach, tossed with 6 halved grape tomatoes, 2 sliced scallions-white and green parts only-and Sweet Vadilia Onion dressing.

 

*This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.

 

Pepper Steak or Steak au Poivre
(2) 5oz. beef filets—consider slices of London broil as an economic option, but be sure to keep them rare or they will toughen
11/2 Tbs. cracked black peppercorns

1Tbs butter
2 Tbs. cream sherry

1 Tbs. beef bouillon granules dissolved in
2 Tbs. water
Press pepper firmly into both sides of each fillet. Heat oven to 400 deg. Melt butter in a skillet sear meat on one side and brown for about 3 min. on the other. Put meat in a pan and place in oven for no more than 5 min. Deglaze pan with sherry, bouillon and water, add sour cream to just heat through. Plate steaks and drizzle sauce over them.

 

Suggested sides: 1) Microwave 2 medium sized potatoes until slightly soft-about 3 min. Cut in half length-wise and rub cut sides with butter. Bake in 400 deg. oven until brown –about 20 min.

2) Baked fennel. Trim stems and fronds from a large fennel bulb and quarter length-wise. Sauté in 1 Tbs. butter over medium heat until it starts to soften and the edges begin to brown. Place in a greased casserole, add drippings, dot with ½ Tbs. butter and 2 Tbs. grated Parmesan cheese. Bake at 400 deg. for 10min. until cheese bubbles.

*This is the chafing dish style recipe I mentioned. Everything is geared to the use the same temperature oven.

DESSERTS

These 2 recipes are from Deborah Anderson’s 5 Ingredient Gourmet Cooking

Chocolate Truffles: Makes 24
8 oz. semi-sweet chocolate – chopped
1/3 cup butter
2 Tbs. Kahlua
1/3 cup powdered sugar
Melt chocolate and 1 Tbs. butter, remove from heat add remaining butter and liqueur, then mix in sugar and beat until smooth. Chill for 1 hr. Shape into 1 in balls and roll in nuts on a sheet of waxed paper. Cover well and chill until firm. Return to room temperature to serve.

It Turnovers,

White Chocolate Cheesecake Truffles: Makes 24
12oz. package of white chocolate chips
1 cup sugar
(2) 8 oz. packages of cream cheese
1 cup strawberry or raspberry jam
1 Tbs. lemon juice
Melt the chocolate and mix into beaten cheese and sugar. until mixture is even and smooth. Pour batter into an 8 x8 in. pan lined with parchment paper. Freeze for 1 hr. covered with paper. Cut into 24 squares, and use a spatula to move them to a plate. Melt jam with lemon juice and spread over the truffles while warm. Refrigerate until serving.

 

I confess my favorite dessert recipe for this day is Chocolate Biscotti with Vin Santo. It’s listed below with the recipes from past years. I’ve put them in paragraph form to save space but all you need to do to access any of them, is to select the month, obviously February, and year from the box on the right side of any blog page and click.

2012- Special Dinner Recipes for 2—Affordable, Last Minute and Easy
Appetizers: Salmon spread, Sun-Dried Tomato Pate. Entrees: Cornish Hens with Wild Rice and Grapes, Pork Chops Basil, Salmon in Lemon Caper Sauce. Desserts: Classic Burnt Almond Sunday, Mock Chocolate Steamed Pudding, Meringue Glace, Viennese Coffee.

2013 – Some Valentine’s Ideas
Appetizers: Baked Brie, Puffy Pinwheels, Entrees: Pork Tenderloins with Citrus Glaze, Pasta with Smoked Salmon in Vodka Sauce, Desserts: Fruit Turnovers, Chocolate Cake with Raspberry-Almond Frosting. Napoleons

2014 –Chicken 9 Ways
Appetizers: Bean Dip, Sides: Tiny Whole Browned Potatoes. Desserts: Chocolate Biscotti with Vin Santo, Angle Nests Entrees: Chicken Roll-ups with 1) Herbs and Nuts, 2) Tomato and Ham 3) Cream Cheese and Chives 4) Cream Cheese Dijon 5) Sage and Cheese 6) Feta and Herbs 7) Saltiimbocca 8) Roasted Pepper and Olives 9) Sausage and peppers.

Happy Valentine’s Day everyone. Next we start talking about being an informed shopper.

Feb 4

Organics Revisited

Two recent postings have been about menu planning a subject which isn’t complete without mentioning the sequence in which the meals are to be served. The order, of course, depends on the foods chosen. The menu examples from my cookbook follow a standard form for all the weeks, but I clearly state in the book that the order in which the meals are served is optional. One very deciding factor is the shelf life of the items purchased. This is especially true of fresh produce, because unlike say, meats, much of it can’t be preserved. Organics fade faster than regular produce since they have no preservatives applied for transport, so time in transit is another factor to consider in scheduling their use.

 

In September 2012, I wrote an in-depth article on organics, in which I even go into the definitions of and comparisons to Natural Foods, Raw Foods and Whole Foods. I’m going to quote from it here, but urge you to look for the complete posting in the site archives. Simply select the month in the box on the left of this page and click. For now, I’m going to focus on the questions surrounding organic foods and any new information on them since I last wrote.

 

The discovery of a pesticide, later called DDT, in 1878 is the factual beginning of this subject, but the real start was the Army’s successful use of it against typhus and malaria during World War II The government decided it had great agricultural potential and sanctioned its extensive use. DDT was banned after Rachel Carson wrote The Silent Spring in 1964 proving its harmful impact on our bird populations. Then came the effects of the defoliant Agent Orange during Vietnam, and people became suspicious of all chemicals used in agricultural production.

 

“Over the past three decades the demand for organically produced food has grown, spurred by our increased awareness of the role food plays in maintaining our health and the desire to stay well and active longer. In the U.S. as we’ve also been confronted by our obesity problem during the past ten, or so, years, we’ve become increasingly conscious of avoiding products with a long list of unpronounceable ingredients, high fat content, or the word “imitation” attached. “Mad Cow” disease helped enlarge the organic category to include meat and dairy.”

 

Despite our vigilance, in the 1980s the pesticide Round Up was developed along with a soy bean that was genetically altered to be impervious to the chemical’s affects. This was the birth of what are now labeled GMOs and a new contender entered the Health or Healthy food controversy. Mad Cow disease is no longer in the headlines, but the problems with meat processing still exist.

 

“But what precisely constitutes “Organic” and how can you be sure you’re buying it. Well, the USDA certifies organic products with a green and white PLU (Price Look Up) sticker. To earn this seal the product needs to be verified by 50 accredited certification agents as containing 95% organically produced ingredients. The seal will bear a 5 digit code beginning with the number 9. Products containing 70% organic ingredients often bear stamps carrying the word, but they are not green and white and their codes are 4 digits beginning with the number 8.

 

According to the Mayo Clinic organic farming is designed to encourage soil and water conservation and reduce pollution by using frequent crop rotation, natural fertilizer, water with no sewage sludge, and mulch only, with no synthetics, to control weeds. No conventional, manufactured fertilizers or pesticides are allowed. In organic husbandry, certified meat and dairy must come from animals never injected with growth hormones, fed food with additives or irradiated, raised in confined or unclean areas, denied access to the outdoors, given preventative medications and/or antibiotics. The cuts of meat cannot be injected with saline to boost weight.”

 

NOTE: Here I would advise you to check out the definitions of the different types of Healthy foods in the September 2012 article. Natural, Whole and Raw Foods are not necessarily organic. On the other hand GMOs can be grown organically.

 

“ The Environmental Working Group, a non-profit organization, publishes an annual list of non-organic foods to avoid called “The Dirty Dozen”. Since the list is always more than 12, and changes every year, due to weather conditions, drought, rain fall, frost, which affect chemical residues on crops, and insect populations, it’s wiser to remember the categories: thin skinned tree fruits, berries and grapes, leafy vegetables like lettuce, spinach and kale, low growing vegetables like tomatoes, celery and cucumbers and shallow root ones like radishes, carrots and white potatoes. I understand why citrus fruits, peas, bananas and melons are never on the list, but I don’t get why cabbage, sweet potatoes, asparagus, broccoli, kiwi or eggplant aren’t either, but they aren’t These are general guidelines, and it’s smart to check out the latest annual listings, especially after extreme weather conditions. Just plug Dirty Dozen Foods into a search engine.

 
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Incorporating organic foods into the diet is beneficial for everyone, particularly the elderly and ill, but it can be very important for babies and toddlers, especially if you’re making their food. By the way, baby food is a cinch. Actually the nutritionists appear to be more concerned about encouraging people to focus on organic meats and dairy than produce because of the possible effects of growth hormones. However, the benefits of organic milk over non-organic are few, so long as the label states the no rBST hormones were used to stimulate milk production.”

 

Now let’s take a look at the most commonly asked questions about whether or not to buy organics.

 

“Are there any downsides to buying organics? Of course! The biggest is that organically grown food is about 50% more expensive than conventionally. It requires more land, and taxes, to ergonomically rotate crops and allow livestock free-range. Far more labor is needed to hand weed, mulch and guard against fungus and pests by natural means. Add to this that organic farmers in the U.S. get no subsidy, and it becomes an unprofitable undertaking. In other words organic farms produce substantially less than conventional ones. Moreover, produce allowed to ripen naturally and not preserved, must get to market faster and will spoil quicker than the conventionally preserved. Incidentally, a note here, farmers in the U.S. earning less than $5000.00 per year from organic products needn’t label them, So if you go to a Farmers’ Market, ask the vendor about the produce

 

Are there any ways to make regular food safer? Yes! Rinsing is the most important. Remove any soil and then soak in a solution of ½ part water ½ part vinegar for 5 mi. or wipe well with a solution of 1cup water, 1Tbs. lemon juice and 1Tbs.baking soda, or simply diluted dish detergent followed by water. Of course you can also buy one of the commercial “washes”, but that rather blows the “organic” doesn’t it? Be sure to do this before cutting, because a knife blade can carry pesticide residue into the flesh, and wash all utensils frequently.

 

Are there ways to buy organic food on a budget? Again Yes! The most obvious way is to comparison shop, especially if looking for milk. Stay seasonal, and, if possible, contact local growers, perhaps through visiting Farm Markets, to see if you can avoid the commercial mark-ups. Plan menus ahead featuring available produce, estimating the prices into your budget, before shopping. Be willing to make budget cuts or buying other items, snacks and sweets, for example, to accommodate the extra costs. Buy the dried foods, beans, rice etc. in economy sizes. Perhaps you have someone who will share bulk purchases from warehouse stores, to save money. There are high price and lower priced organic foods. Find ways to balance your purchases between them, either through menu planning, or by combining them in a casserole. Become familiar with the Dirty Dozen, and find ways to combine organic, with safe non-organic foods as described above. There are coupons for organic foods on the web, but avoid ordering things there, because it will cost too much in shipping, and depending on the vender and item possibly take too long to arrive. If you have space, learn to freeze and/or can. Finally, try growing your own produce, but I should warn you, my neighbors tried that last year. After some “wiffy” days, a rather cute infestation of lady bugs and a surplus of zucchini, the local rabbits got most of the tomatoes and beans, they sodded over the plot. It had cost far more in supplies than they could have saved even with bumper crops.

 

This highlights the main problem. Organic farming is expensive and labor intensive with a proportionately low yield. Basically all farming was organic before the industrial revolution and the population explosion. It’s the way the Third World nations still farm, struggling to feed their own people. The truth is that without modern farming techniques, and that includes some genetically altered crops, we wouldn’t be able to feed ourselves. Moreover, organic farming requires more space than conventional, due to the extra land needed for proper crop rotation, making it too expensive for practicality on a large scale. Add in the weather variables and there’s the potential for disaster. England has an experiment Thanet Earth in Kent, enclosing acres in vast greenhouses, but its success is unknown as yet. The truth is, until a solution is, or can be found we’re going to have to depend for most of our food, on modern, conventional farming techniques and methods. Hopefully, we can make those safer.”

Is organically grown food always safe? No! Low growing items and fallen tree fruit can be contaminated with E.coli by wild animals that visit the farms at night. The produce can also be tainted by a sprinkler system drawing from a polluted water supply or run-off from a non-organic field or a pasture. So be sure to wash all produce well even organic. Store it at least at 40 deg. and remember cooking to 140 deg. is the one sure way to destroy the E.coli bacteria.

“Though organic husbandry requires land, sufficient to allow the animals free range, there’s also a matter of keeping their housing clean, their food pure, their fields free of artificial fertilizers and pesticides, and above all, never giving them anything to modify their growth or productivity. It’s actually a case of doing less rather than more, and leaving the animals to develop as nature intended. That should be somewhat easier to achieve. Let’s hope, as awareness of the benefits of eating organically increases, ways will be found to increase production of and access to these foods, so we may all eat healthier. For now, however, cost and availability are considerations.

It is also very important to remember that the “organic” label is no guarantee against products causing food borne illnesses. Many contaminants can be introduced between the field and the table. Your best protection is to always buy from reliable sources, constantly wash your hands, counters and tools to avoid cross contamination, keep the cooking area chemical free, and be sure to maintain the proper temperature for storage and cooking of each item.”

The major change in the situation in the past few years is the pricing. If cost is a problem, look up the current Dirty Dozen and limit buying to them and to items you’ll be eating raw. Cooking kills many contaminants including E.coli. Follow the tips above, practice safe handling and you should be set to enjoy healthy eating.

If you have any questions, please contact me.