Friday Love List

Friday Love List

• The Environmental Working Group recently updated their “dirty dozen” and “clean fifteen” lists. Pesticide laden fruits and veggies, in order from 1-12: Strawberries, spinach, kale, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, and potatoes. As Marcia says in all our classes, buy organic when you can and wash, wash, wash. – Melissa
• Researching the “dirtiest” produce led me to question, what’s the cleanest? So, I discovered in order from 1-15: Avocado, sweet Corn, pineapples, frozen Sweet Peas, onions, papayas, eggplant, asparagus, kiwi, cabbage, cauliflower, cantaloupe, broccoli, mushrooms, honeydew melon. The clean list showed very little pesticide contamination and many had a protective skin covering the deliciousness inside. – Melissa
• While writing this post, I found Veggie Wash Organic, a spray wash that safely removes wax, soil, agricultural chemicals, and handling residue found on standard and organic produce. So, should we all follow the Veggie Wash mantra and stop rinsing and start cleansing? I already ordered and will report back! –Melissa
• Recipe to try: pickled apples. Organic ones (see above). Before you turn up your nose, just think about slightly sweet and apple cider vinegar-brined chopped apples with serranos. Sounds like the perfect taco topping to me. –Marcia
• Relatable. I get this question about roasting at high heat with olive oil in almost every cooking class. Old Country Olive Oil, this one’s for you! For those of you who haven’t been to a class, this is the unrefined, unfiltered olive oil I use in cooking classes. And $5 of every bottle is donated to the MS Society! –Marcia