I just ate a raw parsnip without peeling it- am I going to be okay?
I got a box of Organic Produce today from this delivery service and I don’t know what half of the stuff is… I saw this thing that looked like a white carrot, washed it off, and just started munching on it. It tasted like a slightly spicier/more fragrant version of a carrot, and I think I’ve identified it as a parsnip. I figured it would be okay to just start eating since it’s organic, but then I read somewhere that it should have been peeled; that it’s “bad” to eat the skin… Is this true? Do I have to worry about it?
Thanks… I got the peeler to finish off the rest of it just in case. It was pretty decent raw, but there’s gotta be a better way to eat these. Any ideas?
I think you’ll be fine. Parsnips are basically white carrots, and you can eat carrots without peeling no problemo. I think it’s this way for most root vegetables, you can eat potatoes without peeling, carrots without peeling, beets without peeling. As long as you wash them, fruits and veggies are usually aokay to eat raw and unpeeled. No worries, Hakuna Matata
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Must-have information and amazing recipes for cooking with the freshest, tastiest organic produce With hundreds of farmer`s markets and an increased interest in organic fruits and vegetables, today`s home cooks need an accessible reference for shopping and cooking organic. Melissa`s World Variety Produce is the nation`s leading distributor of specialty fruits and vegetables and the professional chef`s go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa`s Everyday Cooking with Organic Produce, the team from Melissa`s compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds. This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you`ll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians. Covers 56 of the most commonly available fruits and vegetables, arranged alphabetically for quick reference Includes overviews of each food, what to look for when shopping, tips on buying and storing produce, produce varieties, serving suggestions, and complete nutritional information in the standard USDA format Offers "Cook`s Notes" and tips, suggested variations, meatless options, and complete nutrition profiles for each recipe For home cooks who want the latest and most comprehensive information on shopping and cooking with the best organic produce, this book is an invaluable guide.
Can i grow an organic vegetable/fruit garden from the seeds of the fruits/vegetables that I eat?
I am interested in starting an Organic Food Garden. Can I use the seeds already in the fruit that I buy from the store in order to start growing them or do I have to go buy seeds?
It depends on the produce. Green peppers are not ripe peppers so the seeds will be immature. to get pepper seeds you need to use a ripe (red, yellow or orange) pepper
tomatoes you can use the seeds but you need to ferment the seed first than dry them which takes about 2 to 3 weeks to do properly so you don’t get seed born diseases.
Dried beans will work. Potatoes will work but get only organic as the non organic kind have a sprout inhibitor and tend to have more diseases (seed potatoes are certified disease free)
Strawberries and raspberries do not come from seed but from plant divisions and runners
leafy greens are harvested before they go to seed.
Melon seed would be viable but these are almost always hybrid AND they are not grown in isolation so the seed would not only be hybrid but would have crossed with any other melon varieties grown within 2 miles so what ever grew would be nothing like the melon you got the seeds from. This would be true of zucchini, cucumbers and all winter squash as well.
So in theory you could grow a garden this way but few if any of the crops would come back true because most everything is hybridized and since none of these crops were grown for saving seed you would have a lot of crosses on top of the hybrid crossing.
If you want to experiment go for it, if you want a garden from which you can eat the food (by this I do not mean any food you harvest will be inedible, it won’t. I am saying you probably won’t get a lot to harvest) buy seed.
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Must-have information and amazing recipes for cooking with the freshest, tastiest organic produce With hundreds of farmer`s markets and an increased interest in organic fruits and vegetables, today`s home cooks need an accessible reference for shopping and cooking organic. Melissa`s World Variety Produce is the nation`s leading distributor of specialty fruits and vegetables and the professional chef`s go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa`s Everyday Cooking with Organic Produce, the team from Melissa`s compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds. This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you`ll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians. Covers 56 of the most commonly available fruits and vegetables, arranged alphabetically for quick reference Includes overviews of each food, what to look for when shopping, tips on buying and storing produce, produce varieties, serving suggestions, and complete nutritional information in the standard USDA format Offers "Cook`s Notes" and tips, suggested variations, meatless options, and complete nutrition profiles for each recipe For home cooks who want the latest and most comprehensive information on shopping and cooking with the best organic produce, this book is an invaluable guide.
This book is organized into five sections beginning with an introduction in which the problem is described in terms of the number and size of produce related outbreaks, the commodities involved, and the human pathogens involved. The introduction also documents the failure of conventional sanitizing treatments to assure microbiological safety examining the problems of microbial attachment. The second section reviews methods of identifying a contamination source (epidemiology, trace back, strain identification, location of Source) and then focuses on the various sources of microbial contamination (water, manure, airborne dust, wildlife, human activity) and where in the crop production sequence they might result in contamination. In the third section, some of the commodities associated with major outbreaks (leafy vegetables, tomatoes, cantaloupes, apples, berries, sprouts) are examined to determine what characteristics make them especially vulnerable to contamination. The fourth section then addresses means of avoiding produce contamination through use of Good Agricultural Practices and recommendations in FDA and industry guidance documents. Regulatory actions (recalls, restrictions on imports) to safeguard the public from potentially hazardous products are described. Coverage includes policy and practices in the US, Mexico and Central America, Europe and Japan. The fifth section examines current technologies for reducing human pathogens in fresh produce including disinfection, rapid methods for detecting contaminants, irradiation, gas-phase application and best practices acceptable to organic growers, packers and processors. *Addresses foodborne contaminations from a prevention view, providing pro-active solutions to the problems*Covers core sources of contamination and methodologies for identifying those sources*Includes best practice and regulatory information
