I went on to buy freshly picked figs from the farm.  Do I do things like this usually?  No.  Would I like to buy straight from the farm more often? Absolutely. It felt like I was taking my first baby steps into the Slow Food Movement. I am starting to become more in touch with where my food comes from and how it is produced.

It felt so nice to see where a pumpkin — or any food for that matter — starts out and really appreciate the work that goes into the food we eat. To realize that it takes time for a vegetables to grow before you can harvest, and get food on a plate was a small moment of wonder.

I was so motivated by my experience with the pumpkins, that when I saw Brussels sprouts on a stalk, I decided to buy them even though I had to no idea how to cook them.  After two days of the stalk taking up a whole shelf in the refrigerator, my husband asked me gingerly if I was planning on cooking them any time soon. I decided to search for some recipes.

It took two minutes to snap all the Brussels sprouts off the vine, 5 minutes to steam and 5 minutes to sauté 1 pound of Brussels sprouts.   I was out of thyme so I substituted with McCormick’s Greek Seasoning and enjoyed my Brussels sprouts with a slice of Greek Z-Pizza. The next day, I tossed some chilled Brussels sprouts on my salad and was pleasantly surprised by how much I liked this new vegetable – and appreciated all it took to get to my plate.

Anu’s Brussels Sprouts Recipe

1 teaspoon olive oil

½ Tablespoon of Butter

2 cups trimmed and Steamed Brussels sprouts

½ teaspoon of McCormick Greek Seasoning or Thyme

Heat oil in a large skillet over medium heat.  Add Greek Seasoning or Thyme and steamed Brussels sprouts; sauté 5 minutes.  Add ¼ cup water, salt and pepper.  Cover for a two minutes or until tender.  Eat as a side or toss into a green salad and enjoy.

What Have You Bought Directly from the Farm?

When we are able to buy locally grown organic foods we decrease pesticide consumption, the environmental costs and potentially improve our nutrition.

It has been well-documented that on average organic foods have more nutrients; such as magnesium, vitamin C, iron, and phosphorus, compared to conventional crops. In general organic foods are more nutrient-dense then conventionally grown produce.  We also know that organic produce have less pesticide residues and the proof so to speak is in the organic pudding!

There is a movement Mission Organic 2010 in which we, the consumers, can all play our small part in increasing the demand for organic foods. The current limited consumer demand for organic in the American market dictates why organic fruits and vegetables are about 30% more expensive then conventionally grown produce.  The 11th Hour documentary reminds us that as consumers we put in our “vote” for organic every time we buy.

So here is how each of us can contribute to the goal of eventually decreasing the price of organic foods and eating healthier while being environmentally conscious:

1.  For every 10 fruits and vegetables that you buy – try buying one of those produce items organic.

2.  Then go ahead and actually make an organic dish (well they say meal) but I say start even with a dish and pay attention to how it tastes.  According to the chimpanzees organic tastes better!

3.  And if you like share this idea with a friend (or 10 friends).

If each one of us makes this small effort then the American market will see an increase in the demand of organic foods and eventually decrease the cost of organic foods making it more affordable for all.  Take a moment to hear Dr. Andrew Weil’s thoughts on this and also hear more about The 11th Hour documentary below.

What small change can you make to be Green this year?

“If you build up the soil with organic material, the plants will do just fine.”
–John Harrison

Can you smell the dirt?

I finally can and that is how I know Springtime is here.  The perennials are starting to push their way past last year’s dead flowers and sticks.  (I should have pruned them back).  But that is what I love about Spring.  No matter what you did or did not do…Spring still comes through.  It really is about new beginnings.

As the grass revives itself and delicate green shoots gingerly grow and eager little buds turn into blossoms, what is at work behind the scene is under-appreciated dirt.  Or should I call it by its proper name, Soil, with a capital S.  After all, it is the soil that nourishes not only the plants but also animals and us.

I was recently speaking with sustainable agriculture enthusiast Lynda Fanning, UVA’s Clinical Nutrition Manager.  Hearing her share the importance of where our food comes from and the implications it has on our health at this year’s Virginia Dietetic Association conference has motivated me to visit the Smithsonian’s Soil Exhibit (in DC until 2009 then touring 10 other cities in the US).

Going back to the roots where nutrients are absorbed is seeming like a key factor in diseases we may face later on in life.  Even the Senate has acknowledged the importance of our homeland soil.  Apparently, soil is finally getting some of the attention it deserves after we have degraded it at a global level.

I know that working towards getting more fruits and vegetables in one’s diet really can feel like enough effort.  If having to figure out what to buy -  organic, locally grown, or conventionally grown fruits and vegetables just makes your head spin and could possibly push you over the edge…

Then be assured that help is at hand to make sense of ways we can each personally improve our health and even be a bit Greener in the process.  To date there is a growing body of evidence that indicate consuming even small doses of pesticides can in fact harm your health.  It is considered useful to eat less of the “dirty dozen”, i.e., those 12 fruits and veggies that have the highest pesticide residue.

Consider buying these fruits and vegetables organic:  Peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes, carrots and pears.  Environmental Working Group’s research indicates that if you eat these 12 conventional produce (non-organic) then you are ingesting about 10 pesticides a day.  Click here to print your own shopper’s guide to pesticides (fruits and veggies with the most and the least pesticides).

What Organic Foods Do You Currently Buy?