Kitchen Gardeners International

These tight economic times may lead us to opt for low cost “bargains” when it comes to our food choices. Especially susceptible are fresh fruits and vegetables that sometimes come at exorbitant prices. Roger Doiron, founder of Kitchen Gardeners International has posted a great summary of how he saved over TWO THOUSAND dollars by growing food in the 1600 sq ft of his backyard:

By the time we had finished weighing it all, we had grown 834 pounds and over six months worth of organic food (we’re still eating our own winter squash, onions, garlic, and frozen items like strawberries, green beans, and pesto cubes). Once we had the weights of the 35 main crops we grew, we then calculated what it would have cost us to buy the same items using three different sets of prices: conventional grocery store, farmers’ market and organic grocery store (Whole Foods, in our case). The total value came to $2196.50, $2431.15, and $2548.93 respectively.

Read the entire post…

There are million households in the US that can do this now, according to Roger. There’s plenty to like about this idea:

- You get fresh, organic produce for practically free (seeds and compost are very cheap)

- The physical work will help slim you down.

- It’s a fun family activity if you get your kids excited and involved.

Obviously, not everyone has a suitable backyard, or a backyard at all, but community and school gardens are also growing in popularity. Check to see if there are any where you live.

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A: The answer is sulfites.

Have you ever wondered why dried fruit such as apples and apricots that you buy at the supermarket maintain their luster but when you slice an apple at home it immediately starts to brown?

Do you glance at the wine label while sipping your pinot noir and wonder why “contains sulfites” should appear there?

A brief intro to sulfites follows. Read more…

The New Ice Age

A novel campaign across the pond in the UK is promoting frozen fruit and vegetables. The British Frozen Food Federation has put up a giant ice wall in London with frozen produce suspended midair (actually mid-ice). Read more…

Image by verseguru via Flickr

With the recession blowing in like a mighty winter storm, people are looking for savings everywhere, including food. Organic is more expensive than conventional, so for those purchasing organic produce, switching back may be a substantial money saver. An article in the LA Times weighs the pros and cons of organic:

…the truth is that, from a hard-nosed science point of view, it’s still unclear how much better — if at all — organic food is for one’s health than non-organically grown food. Read more…

The New York Times reports:

The change in policy for fresh spinach and iceberg lettuce marks the first time the F.D.A. has allowed any produce to be irradiated at levels needed to protect against illness.

What this means:

Your fresh produce may be safer, but at the same time less nutritious and not as tasty. Depends on who you ask.

What to look for at the Supermarket:

It’s hard to find fresh produce that’s irradiated. That’s because the FDA requires labeling of fresh produce that has been irradiated. Consumers think its radioactive and stay away. So this new allowance will not have a big impact on most of us.

The New York Times reports:

Supermarkets are beginning to compete with farm stands and farmers’ markets for a wider variety of fresh fruits and vegetables.

What this means:

More fresh choice for consumers, assuming the price difference is negligent. Local produce is sold closer to date of harvest, providing a fresher flavor for you.

What to look for at the supermarket:

If you haven’t been to a farmer’s market yet, go. It’s a great way to spend a weekend morning. Wherever you buy, learn to find the produce that tastes the best, not necessarily look shiny and perfect.