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ALL ABOUT PRODUCE Growing season is my favorite time of the year. My own garden starts producing enough cucumbers, squash, zucchini and tomatoes to feed all of the garden critters (the raccoons, birds, and squirrels, to name a few) and there’s even enough left over for my husband and me. If I’m lucky, I’ll have some to can, freeze or give away. During most of the year, however, I shop for my produce at the store. I absolutely love fresh fruits and vegetables which right now are abundant, tasty and easy to find.
We all want to consume the very best quality fruits and vegetables.
Knowing some facts about how our food is grown and labeled can help us
make more informed decisions. First,
it helps to understand if the produce was grown conventionally or organically or
if it has been genetically engineered. The
Mayo Clinic (www.mayoclinic.com) advises that the plant growth of conventional
produce is promoted by applying fertilizers made of substances formulated or
manufactured through a chemical process (synthetic substances).
Synthetic insecticides can be used to kill pests and diseases and
chemical herbicides can be used to control weeds.
Certified organic produce must be grown and processed according to
uniform standards and verified by independent state or private organizations
accredited by the United States Department of Agriculture (USDA).
Natural fertilizers and insecticides are used instead of chemicals and
weeds are controlled by hand or by crop rotation.
All products sold as “organic" must be certified and are legally
required to be labeled as such. Genetically
engineered (GE) food isn’t always easy to identify because the USDA does not
currently require that GE foods be labeled.
You can tell if produce is grown organically or conventionally by reading
the standardized PLU (Price Look-Up) code on the produce stickers.
Since GE foods are not required to be labeled as genetically engineered,
some suppliers may voluntarily label it. The
International Federation for Produce Coding (www.plucodes.com) lists codes for
every type of produce imaginable and gives the following labeling examples: The
PLU code on a conventional banana is 4011, on an organic banana it’s 94011
(the "9" means organic) and on a GE banana the code might be 84011
(the "8" means genetically or bio-engineered).
Even if the food is bioengineered, it may still be labeled as
conventional. The Mayo Clinic also offers some tips for selecting, storing and serving produce that will ensure that we consume the freshest and best fruits and vegetables available. For selection, look for brightly colored produce with blemish-free surfaces and regular shapes and sizes. Try to avoid bruises and nicks that can attract molds and lead to spoilage of an entire bag of fruits or vegetables. Leaves or greens should be crisp, not wilted. Fruits should feel heavy, an indication of juiciness, and have a slight aroma. Buy produce that’s in-season because it will be fresher and taste better and only buy what you plan to eat in a few days. Longer storage time cuts down on the quality and nutrient level. Don’t wash fresh produce before storing it. Having any moisture on the items can lead to mold or quicker deterioration. Wash produce just before cooking or using it to remove dirt and pesticide residue. Keep root vegetables in a cool, dark place and store other vegetables in your refrigerator’s crisper drawer. Many fruits may need ripening at room temperature, but when fully ripe they should be refrigerated. Finally, throw away any produce that looks moldy, slimy, smells bad or is past its “best if used by” date. To add variety to how produce is served and add more fruits and vegetables to your diet, vary your cooking methods and experiment with items you’ve never tried before. Try mixed salad greens instead of plain iceberg lettuce. Use vegetables to make soup bases and keep them in the soup as extra ingredients. Add fresh vegetables to pasta sauces. Grate carrots or zucchini and add them to muffins, quick breads, cookies or even meatloaf. Use pureed apples, bananas or prunes as a substitute for oil in some baked goods or as a sauce for topping pancakes or waffles. Serve cereal with cut-up fresh fruit on top. Finally, to retain more nutrition when preparing produce, keep the edible skins on whenever possible, stir-fry or steam vegetables, or just eat it raw. I can’t wait until my tomatoes are ripe. Like many tomato-growers I know, we believe the best tomato in the world is the one eaten warm from the sun, just picked from the plant while standing in the garden. There’s nothing better. Debbie
Markel, Certified Herbalist and Certified Natural Health Professional, is the
proprietor of Apothecarian Herbals, LLC. |