CORNUCOPIA

The market for organic food products is growing faster than any other part of the grocery world, by approximately 14% per year as against 2 – 3 % per year for conventional foods. People are becoming increasingly interested in buying organic potato chips, ice cream, milk, canned soups, eggs, flour, sugar, packaged, and processed foods. However, one of the areas that I see lagging behind, locally at least, is produce. But then, I suppose this is not so strange.

Most Americans eat fruit and vegetables rarely, especially in the age of convenience and fast foods. When vegetables are eaten, there are usually only a few favorites: carrots, peas, potatoes, tomatoes, iceberg lettuce, maybe the odd bell pepper. Fruit consumption is confined mainly to whatever commercially produced smoothies contain, or the mildly crusty slice of orange or melon presented on a platter of bacon and eggs.

Usually, vegetables for cooking tend to have come from the freezer section, rather than the produce department of the supermarket; they are stuck in a plastic or glass bowl and micro blasted, or boiled to mush. They are then plopped on the side of the dinner plate, slightly dry and leathery or mushy and tasteless. Their presence at dinner is treated almost like that of an annoying second cousin who one must have to the family reunion for the sake of etiquette.

What is the real deal about vegetables and fruit? Why did our mothers, back when more mothers cooked real meals, insist we eat all our vegetables? Well, read on.

Vegetables’ and fruits’ enormous variety contains a complete spectrum of vitamins and minerals, enzymes, and many of the amino acids that we need to thrive. Vegetables from different categories have different general benefits. For example, dark green leafy veg like spinach, chard and beet greens contain an abundance of minerals and vitamins, particularly the B complex as well as calcium and trace minerals. Another category, cruciferous vegetables, such as broccoli, cabbage, Brussels sprouts, and cauliflower, contain natural chemicals that research has shown block the formation of cancerous tumors all over the body, but particularly in the digestive tract.

Beyond this, individual vegetables and fruits each have their own beneficial traits. For example, even though broccoli and cauliflower come from the same cancer fighting family of veg, they have additional more specific benefits. Like broccoli, cauliflower moves blockages in the body such as chi, lumps, fibroids, and constipation, and is generally an impressive antagonist to colon and stomach cancer, breast cancer and fibrocystic breast disease. They have both been seen to prevent and treat high blood pressure, constipation, and obesity. Broccoli produces immune-stimulating, antiviral, diuretic, and anti-ulcer activity. It aids in the digestion of fats, clears the liver, and helps regulate insulin and blood sugar levels. Broccoli also helps prevent nearsightedness, neuritis, and toxemia. Cauliflower has been used to treat acne, asthma and other lung disorders, bladder and kidney problems, and gout. Consumed raw, it helps remedy bleeding gums.

So, now we have two star vegetables, that I hope I have got you excited about, at least intellectually if not sensually. If you want to experience the full health and taste benefits of broccoli and cauliflower, you should buy organic. Both these vegetables should be eaten raw, lightly steamed, or quickly stir fried or barely sautéed in butter and / or coconut oil, then drizzled with an extra virgin olive oil, for us to partake of the benefits mentioned.

We have gone into pretty close detail regarding the benefits to be gained from only two out of the vast array of vegetables and fruits available to us. Remember, they are always better for you and better tasting when they are organic, and next month, I promise to tell you why.

Namaste.

THE INCREDIBLE EDIBLE GARDEN

Ah, June . . . and the sun is warming us well up here in the higher altitudes. The late night-time frosts are a thing of the past. All the spring bulbs have sprung and the shy summer plants have emerged from their winter’s sleep. Gardeners have by now established their routine, and with monsoons a month away, watering will be high on the agenda.

In Snowflake, vegetable gardening is always big. New generations of gardeners arise every year, springing from the shears of their forbears. There are plots belonging to grandparents who no longer garden, but whose offspring participate in a community style garden reminiscent of the communal plots in London and Venice (California.) They range in size from mini gardens grown on window sills right through to traditional Peter Rabbit and Mr. Macgregor gardens. Out east, you will find Permaculture gardens, four season gardens, bio-dynamically grown gardens, jungle gardens, container gardens, raised bed gardens, square foot gardens, all tucked away in corners hidden from the wind.

For those who have an entirely ornamental garden, no fear. Have you ever considered evolving it into a Cottage Style garden? In England, the great tradition of this style of gardening is to take up every square inch of bed space with plants, be they ornamental or edible, growing in a jubilant melee of life. The crowding, with adequate application of compost and mulch, serves to act as a weed barrier and moisture retainer all at once. This is perhaps the most basic form of Permaculture.

Most vegetable plants are highly attractive and certain combinations of vegetable with vegetable, and vegetable with ornamental are positively beneficial to each other. (See the writings of Louise Riotte.) Eggplants or squash have a charming appearance amongst the decorative ladies of your garden. And, what could be better than stepping out your back door and snipping a bit of oregano and chive for your salad, or picking a luscious ripe red tomato to add to your pasta sauce? Even if you only grow a couple of herbs and one vegetable in your space, you will benefit physically, emotionally, and even spiritually from participating in the growth and preparation of something you have planted as it comes to the point of nourishing you and your loved ones.

Now, coming from this pen, you must know that the next thing I am going to say is that all growing should be done organically. Organic growing has the benefits of sustainability for the world, and health for you. (More on this soon.) Organic gardening is not some secret method that makes your life harder or more expensive. It is a pretty intuitive way of treating the world around you. You can buy organic seed and seedlings right here in the White Mountains. They are somewhat more expensive than what you can get at Wal-Mart, but if you choose open pollinated varieties you can save the seeds, and you will know that they are not genetically modified to contain, say, the genes of a salmon. Look for heritage and traditional varieties, as these will almost always produce plants with the flavour you don’t even know you long for, until you have tasted your first organically home grown vegetable.

There is one warning that comes with this advice: once you have grown your own, it will be hard to settle for conventional stuff from the supermarket. Organic produce is the only way to go, thereafter. But here is the good thing. In the overall grocery bill, the cost of organic produce will affect you the least for the great benefit you will receive from it. Next month we will discuss more about organic produce and why it is of such value to you and to our future. Please feel free to email me about anything in any article. My email is adohr47@gmail.com.

Namaste.