Good Dirt On Food

Many of us would much rather purchase organic fruit and vegetables than conventional ones. We have different reasons whether it’s to avoid the chemicals or do our part to make a better planet. But, the price can be an issue since organic is usually more expensive and sometimes substantially so. So what is one to do who is on a budget?

Here is a list of the most contaminated and least contaminated fruits and vegetables based on data from nearly 87,000 tests for pesticide residues in produce conducted between 2000 and 2007 and collected by the U.S. Department of Agriculture and the U.S. Food and Drug Administration. To help your food budget, purchase the worst offenders in their organic form and least offenders in their conventional form.

You can find this at Shoppers Guide to Pesticides. They have the complete list, the methodology and information on reducing exposure. You can also download the information below from their site into your iPhone so you can have it handy when you shop. I have added 3 to the Dirty Dozen because of the popularity of the produce.

I was recently talking to a customer at the Issaquah Farmers Market and our conversation came around to ginger. He said he liked fresh ginger but had trouble peeling it. I have noted that complaint before.

Fresh ginger is widely available but can be intimidating. It looks like something that could be used in a Sci-Fi movie. All those protrusions, nooks and crannies. I’ve seen a lot of waste with cooks who lop off a good portion just to get a “good” shape so the root can be peeled. There is no need for all that. No fancy tools needed; just use a regular spoon.

Using a spoon allows you to scrape off the skin and get into those tight spots. This saves time and your portion of ginger. Okay, it’s not the most expensive food item in the world but waste not, want not.

Here is a great demonstration from Chow.

I am a regular listener of The Splendid Table* and was listening to the May 16, 2009 broadcast. The host, Lynne Rossetto Kasper, took a question regarding stir-frying. The caller wanted to get some suggestions for oil to use. Lynne suggested using safflower, sesame, or peanut oil. These are wonderful suggestions but there are a couple of really good alternatives that might have been mentioned.

Grapeseed Oil is a great oil to use in stir-fry! It has a high smoke point and has a “neutral” taste. I use this predominately and sometimes add a few drops of sesame oil. Not growing up with it, I find peanut oil over powering. The other oil I would have put on the list is Avocado Oil. It also has a high smoke point and a wonderful taste.

These oils are also terrific for salad dressings, sautéing, deep frying, etc. Grapeseed oil is often combined with other stronger tasting oils to minimize the taste of the stronger oil if needed.

Add one or both to your cupboard. Find them in your local store or buy them here: Grapeseed, Avocado.

We would love to hear about oils you like to use for stir-frying.

* The Splendid Table is a weekly radio series, providing listeners with abundant information on food preparation, appreciation, and culture. Hear it on your local public radio station.