the dirty dozen list

a useful tool



In a perfect world, everyone would have access to all of the organically-grown produce that they wished to eat.  However, budgetary restrictions might prevent this in many households, including my own.  The Dirty Dozen produce list, compiled by the Environmental Working Group, is a useful tool for balancing the goals of eating a lot of produce, limiting our exposure to pesticides, and keeping the grocery bill within the budget.

This list is a ranking of the fruits and vegetables with the highest residual pesticide load.  There is a companion list, The Clean Fifteen, and a full list that includes other popular produce that falls in the middle of the pesticide spectrum.  According to EWG, eating produce listed on the D12 list will cause you to be exposed to ten or more pesticides a day; eating the produce on the C15 list would limit your exposure to two or fewer pesticides a day.


Does this mean that you shouldn't eat celery, the top veggie listed on the D12?  No, but knowing that it is the most likely to be contaminated, you might choose to buy organic celery instead of conventionally grown.  The list can help you determine on which foods it makes sense to spend the extra money to buy organically grown produce.  For example, I choose to save a little money on avocados (on the C15), but spend a little extra on organic apples (on the D12)  It's handy to consult this list not only when buying fresh produce, but also when choosing frozen fruit and veggies, and items such as apple sauce or juice.

In general, I avoid buying conventional produce that's on the D12, but ultimately, I base my buying decisions on the foods that I need and want to eat.  For example, I buy kale and collard greens on a regular basis.  A large bunch of conventionally-grown greens can be had for less than a buck at many markets, while organic kale is usually available only at Whole Foods for $4.  So, I tend to buy the conventionally-grown greens, because I think that it's important to eat a lot of dark, leafy greens.  Another approach would be to buy low-pesticide-load broccoli most of the time, and buy the organic leafy greens as an occasional splurge.

I hope that you appreciate the information that this list provides, and that you find a way to make it work for you.  I think it's important to remember that the vegan diet eliminates exposure to many toxins, because we aren't consuming all of the chemicals that are stored in the fat of animals, which are usually fed a diet of highly-sprayed grains (in addition to other unsavory junk).  Since more organic choices are available when a certain produce is in season, shopping according to the D12 also promotes buying seasonal and local produce.

falling in love again with my blender

osterizer hacks

Today's post was intended to include a recipe for a shake that I have been eating every day.  But something developed that I find even more exciting, and the exotically-spiced chocolate shake will have to wait until Friday.  It is postponed so that you may read of the newly-discovered capabilities of my old blender.

I bought a classic Osterizer during college for making frozen margaritas.  I'm sure it was used for other applications a few times, but the cause that led me to plunk down $60 at the local Target was making sweet-tart, icy, tequila-laden cocktails at home.  I chose this model because its metal base seemed sturdy and its retro, beehive shape looked cool.  It has a 500-watt motor and a simple, toggle control with three options: on, off, and pulse.  Alas, it wasn't proficient at crushing ice, producing libations of irregular consistency, with persistent, large chunks of ice among the smooth icy granules.


Over the ensuing years, I came to prefer margaritas on the rocks (could this dismissal of my mother's preference be indicative of my own personal development? Must ask therapist).  Gradually, the blender was used less and less frequently, and I confess that my old friend spent the past year languishing in the guest room closet.

In starting my vegan education last fall, a powerful blender seemed a useful tool to have.  Luckily, my mentor lent me a brawny model so that I could whip up thick sauces and creamy smoothies to my heart's tummy's content.  I used it frequently, forsaking the Osterizer and wondering how long I could wait before sinking $400 into a new wunder-blender.

Today, preparing to make the shake, I pulled out the Jack LaLanne blender... and also the Osterizer.  Frankly, I expected to start the process in the Ostersizer, then give up and dump everything in the JLL blender to finish.  However, to my shock and awe, my old buddy did an admirable job, blending ice, frozen banana and all into a thick, creamy, uniform consistency.

Here's what I think made the difference: a tamper!  I inserted the tamper from the JLL through the opening of the Osterizer lid to push all of the ingredients toward the blades while it was running.  So, before you drop $400 on a Vita-Mix or a Blendtec, you could try using a tamper device with your blender, taking care that it is the proper length not to make contact with the blades. *

You may be wondering about the bizarre appearance of the blender in the leading photo.  Well, it happens that an observant consumer realized that the Oster blade apparatus fits perfectly onto regular-mouth Mason jars.  I couldn't be more tickled, since I store my bulk, dry goods in Mason jars.  Instead of the two-part canning lids, I use plastic storage lids that can be purchased in packs of eight from many retailers.  But I digress.

By attaching the base of the Oster to a Mason jar*, the blender can effectively process small amounts of wet and dry ingredients.  In a quick experiment, I placed a small amount of rolled oats in a 20 oz jar, and a few almonds in an 8 oz jelly jar.  With a few pulses, the blender produced oat flour and almond flour, the consistency of each comparing favorably to the flours that I usually make in the coffee mill.  With this setup, the Osterizer essentially does the job of a Magic Bullet!  This is fantastic because Mason jars are inexpensive, come in a variety of sizes, and are easy to clean (i.e. are dishwasher safe).  How's that for a multitasking tool?

Which brings us to another advantage of the good ol' Osterizer: the canister can be disassembled, so I can clean the carafe and the blades thoroughly without shredding my sponge (or my fingers).  Replacement parts and additional accessories (including a milkshake blade!) are also available at reasonable prices, though Oster doesn't offer a tamper.

So, though my experiments are limited, I think that my old blender will be seeing a great deal more use in the future.  To summarize my opinion of the Osterizer:

• Pros: easy to clean, powerful, all-metal drive system, affordable, attractive styling, simple controls, good blending ability when used with tamper, fits Mason jars for more versatility, easy to clean, easy to replace parts.
• Cons: relatively small carafe capacity of five cups, gaskets must be aligned properly to prevent leaking.

So, if you don't care about pulverizing an iPad in your blender, you might give the Osterizer a try!

*The manufacturer does not endorse using a tamper or Mason jars with the Osterizer blender.  If you choose to use your blender in this way, it could potentially damage your blender, cause additional damage and/or injury.  The authors of this blog are not responsible for any mishaps that may occur.  Operate your blender at your own risk!

PS: I just entered a giveaway for Artisana Coconut Butters at Chocolate-Covered Katie's blog, and you should, too!

sweet relief: nashville food blogger bake sale

vegans represent!

As a way to raise money for the Middle Tennessee flood relief efforts, we will be baking up a storm this week and sending our goodies to the Sweet Relief Bake Sale. We're planning to make a bunch of goodies from the talented Hannah Kaminsky's new e-book, Blondies and Brownies.

So come on out, get yourself some awesome homemade treats and help support your fellow Nashvillians. If you are interested in volunteering to bake or to help out with the sale, contact Lindsay for more information.  Also, feel free to RSVP on Facebook and spread the word via whatever social media you use!

Sweet Relief: Nashville Food Blogger Bake Sale for Flood Relief
Saturday, May 29th, 1:30-4:00pm
The Green Wagon, 1100 Forest Avenue in East Nashville (map)
All proceeds benefit Second Harvest Food Bank.

wicked plants by amy stewart

a fun read

This book was shared with me by my neighbor, a Master Gardener and overall inquisitive person.  Wicked Plants is a handbook of 200 annoying, irritating, entertaining intoxicating, dangerous, and even lethal members of kingdom Plantae.  While I wouldn't use it as a field guide-- its purpose is to amuse more than to instruct-- this little book introduces some exotic specimens:

• The shiny, black berries of deadly nightshade (belladonna) can cause hallucinations, seizures, and yes, even death, if ingested.  The plant contains atropine, a compound that has been used to treat poisoning from nerve gas and is sometimes added to painkillers to deter addiction.
• Betel nut, the fruit of a tropical palm, is a widely-used stimulant in some countries in Asia.  It provides a mild high and energy boost, but is known to blacken the teeth and to promote copious amounts of red saliva.
• In addition to its caustic sap, the Sandbox Tree produces fruits that explode loudly upon maturing, launching their poisonous seeds up to 300 feet away.  

And it illuminates others we thought we knew:

• Celery can be a skin irritant, as it produces phototoxic compounds to defend itself against pink rot fungus.
• Rhododendron and Azalea, popular landscaping shrubs, contain grayanotoxin in their leaves, flowers, nectar, pollen, and even honey made from the pollen.  Symptoms of ingesting this poison include dizziness and vomiting.
• The trees of cashew and mango produce urushiol, the skin irritant that many of us have encountered through poison ivy.  For this reason, cashew nuts must be steamed open from their potentially irritating skins, meaning that even raw cashews are partially cooked!

If you pick up this book, you will also read about pernicious arrow poisons, fierce allergens, and vicious algae (no mention of the particular villain from Life of Pi, though).  Names of familiar historical figures appear throughout, including Lewis and Clark, Charles Darwin, and Sigmund Freud.  Pop culture icons are also mentioned... mostly in the context of plants labelled, "intoxicating" and "illegal."

The format of Wicked Plants makes it a good choice for reading a quick chapter before drifting to sleep... though it might promote a few nightmares!  As a devoted plant-eater, I think it's worthwhile to be reminded of the complex, powerful nature of florae.  As the author suggests, we should treat unknown plants with caution, be mindful of what our pets are eating, and always wear gloves when gardening!

victory garden 2010

seed selection + starting

Since we've opted out of our CSA this year, I realized it was high time that I got our garden off the ground (er, into the ground).  The first step, seed selection, is fun and motivating because it is basically shopping.  I like these purveyors of heirloom seeds: Baker Creek Seeds, Heirloom Seeds, Turtle Tree Seeds.  I've never purchased from Seed Savers Exchange , but they also have an excellent reputation.

There is an abundance of attractive options, but I have limited time and space to do my gardening.  I set a limit of 12 varieties that I would grow from seed, and used the following guidelines to select them:

1. those vegetables whose freshness is most discernible.  I want to direct my efforts toward growing the sweetest, crispest, most delicate vegetables, which deteriorate noticeably after harvesting and should be enjoyed immediately.  
2. varieties that are hard to find, even at the farmer's market.  There are some vegetables whose commercial versions are bereft of the delicious characteristics of their heirloom ancestors.  For example, the stringy, watery celery available at the market has almost nothing in common with the tender, flavorful variety that came in our CSA basket.  
3. fruits and vegetables that are most likely to retain chemical residue.  Much as I would like to, I simply cannot afford to buy organically-grown produce 100% of the time.  As a compromise, I splurge for organic produce that's on the Dirty Dozen list, and look for the best prices on the Clean Fifteen produce.  I can maximize our food budget by getting the organically-grown veggies from our garden, rather than the market.
4. favorites that we want in large quantity, for immediate consumption or for preserving.  This category mainly applies to winter squash.  The dwindling supply of butternut squash is the only reason I regret that winter is coming to an end!
   
   
   
   

Using these criteria, here are the seeds that I ordered from Baker Creek (criterion number indicated):

• Green calaloo amaranth, which produces grain, but which I will be using to cook Caribbean-style leafy greens. (2, 4)
• Tendercrisp celery, for the aromatic parsley note it contributes to vegetable broths. (1, 2, 3)
• Delikatesse cucumber, for enjoying raw and for pickling. (3, 4)
• Di Firenze fennel, for salads and soups. (2)
• Chinese kale, "Yod Fah," for a summer greens crop that will have a mild taste (hopefully). (1, 3, 4)
• Georgia Southern Creole collard greens, because I am nurturing a genuine addiction. (1, 3, 4)
• Blue curled Scotch kale, for a sweet fall crop of greens. (1, 3, 4)
• Oregon Sugar Pod snow peas, just to see if they'll grow. (1)
• Daikon Radish, because if one seed makes one radish, you might as well grow a large radish!  Good for salads, pickling, and macrobiotic experimentation. (2)
• Ronde de Nice zucchini, because I was successful growing it two years ago, and its texture is divine. (2)
• Kabocha squash, for roasting in the winter.  Maybe I'll try cooking it other ways, but roasting is a definite. (4)
• Bibb and Salad Bowl lettuces (seeds from last year), for the freshest salad you can put on the table.  There is nothing like lettuce plucked from the ground only steps from the kitchen. (1, 3, 4)
• Watermelon, Green Horn bell peppers, and butternut squash, seeds that I saved from last year's CSA produce.  If the seeds sprout, the plants should be well-adapted to our climate.  

So far, I've planted seeds for celery, daikon radish, lettuces, and Chinese kale in peat starter trays.  I planted the peas along some wire fencing; this is a bit of an experiment, as I didn't amend the soil or do anything special.  I did promise to water them.  The rest of the seeds, with the exception of squash and melon, will be sown into large containers because I'm not going to dig up the yard this year.  I plan to pick up a few tomato and pepper plants in April from a specialty farm in our area.

I'm a little behind schedule, but I'm confident in the hot Tennessee summers and in a seed's inherent will to grow.  The plan is to have fun and to convert solar energy into something we can eat.  If you're looking for more specific gardening information, the blogosphere is full of knowledgeable gardeners.  A couple of my favorites are Melinda, who hosts the annual Growing Challenge, and Kelly and Meg, who develop creative solutions for their own challenges in the garden.

Be bold and plant something!