Budget vs. healthSure, it would be nice to be all-organic all the time, but hey, the hubby is planning to ditch his accounting practice in about a year, and who can afford it? So I did a bit of Internet research
here,
here, and
here, and came up with an "organic priorities list," trying to determine which foods really get sprayed with insecticide(s) to within an inch of their lives and which ones aren't quite so bad. Here are some foods that these sites think might be safer if organic:
- "Starches": Potatoes, rice. Since the organic rice in our local supermarket is all $4 for 2 pounds, we might as well experiment with some different kinds, such as basmati--any organic brown rice will do.
- Vegetables in general: bell peppers, celery, lettuce, green beans, spinach, and, some say, tomatoes (a good excuse to keep buying Middle Earth Tomato Sauce with Roasted Zucchini and a hechsher from Milano, Italia--scroll up from the end of the comments--yum!)
- Fruit: Apples, pears, peaches, nectarines, bananas, imported grapes (more likely to be sprayed heavily), cherries, strawberries
- Animal products: Just about all--meat, poultry, eggs, dairy products
- Miscellaneous: Coffee, baby food
Speaking of strawberries . . .
Bugging out--a Kashrut issueI decided to follow Miami Al's advice (
a year after 'twas given--I'm a slow learner :)):
"Easiest solution for strawberries, cut off the leafy part and some sliver of the flesh... The issues with infestations is in the green part on top, not the berry itself."The alternative is to soak them for two-three minutes in water mixed with fruit wash (Orthodox Union method--see the comments to the post linked immediately above) or salt, and end up with a soggy, tasteless mess not worth eating. So off I went to our friendly local supermarket for organic strawberries, nipped off the leaves and a bit of the flesh with my handy-dandy new paring knife, scrubbed them under running water with my fingers for about 15 seconds, and enjoyed! Speaking of my new paring knife . . .I mangled a mango, but I finally got it right (see the comments to
this post)
said... You don't peel a mango. You "fillet" it. Basically, that means you slice off each side, cutting just to the side of the center pit. Each fillet will be about 1/3 the width of the whole fruit. With the cut side facing up, take your paring knife and make several straight cuts in one direction, than more cuts in the perpendicular direction, so that you cut "cubes" into the flesh. Push the skin side "in" and the cubes pop up, then you just slice along the skin to free the cubes. Repeat with the other side, then carefully remove as much flesh as possible from the pit. Yumm.
Yummy, indeed! On my first attempt, I accidentally cut all the way through the skin and had to peel each cube of mango off the skin individually--what a mushy mess. But I got it right on my second attempt, carefully avoiding cutting through the skin, and had a delightful addition to the fruit salad I made for this past Shabbat. Thanks, TOTJ Steve!
And speaking of my new paring knife again . . .
Onion update (for part one, see Crybaby)
The good news:
- Chick peas taste better when warmed for a few minutes in a pan of onions already browned in olive oil.
- Cooking the onion (and the beans, for that matter) with fresh ginger--currently as cheap as dirt in our neighborhood--makes the flatulence less malodorous.
The bad news:- I wrapped the leftover cut raw onion in plastic wrap and sealed it in a zip-type plastic bag, and it's still making the inside of my refrigerator smell, even with an open box of baking soda right next to it.
- No amount of fresh ginger seems to make the flatulence disappear. If you'll pardon the indelicate language, I'm tired of being an old fart.
Ehem!We now return you to your regularly-scheduled, written-in-family-friendly-language blog.