At this point, I would be very careful about eating apples that you don't grow yourself.
1. Once again, apples are the #1 produce item on the 'dirty dozen' list of produce containing pesticide residue. In other words, they have the most pesticide residue of everything tested. Good to at least go organic. The dirty dozen list.
2. Some of them may have antibiotics used on them, including organic varieties:
Antibiotic use on apples and pears.
Considering the state of antibiotic resistance that the World Health Organization has just weighed in on after an international study, this is NOT something we want to encourage.
3. And in the USA, on average, apples are stored for 14 months before you ever get to see them. Which is likely why Europe may not allow them to be imported from the USA - too much residue used to keep them looking okay from such long storage.
I'm looking into getting my own apple tree, and if I DO buy apples, I get ones from local farmers now that I can interview, and only in season. :-/
Showing posts with label Learning about our food. Show all posts
Showing posts with label Learning about our food. Show all posts
Thursday, May 1, 2014
Friday, October 19, 2012
Keeping berries from molding
While keeping berries fresh is something we'd all like, keeping as many berries fresh as possible is even MORE important when you don't have a lot of food choices and those berries are essentially your sweet bastion against the boring food world.
Wednesday, May 16, 2012
Adding Sour to a recipe
There are two flavors I have a hard time acquiring: sweet and sour. Today, I'm just going to list what I've found for sour, for others in that situation.
Vinegar and citrus are what most folks use for sour. Vinegar is out for me right now, and citrus only in very small amounts, as I have a limited supply from a couple farmers. So, here's a few other things I've come across that may work.
Vinegar and citrus are what most folks use for sour. Vinegar is out for me right now, and citrus only in very small amounts, as I have a limited supply from a couple farmers. So, here's a few other things I've come across that may work.
Thursday, February 16, 2012
Learning about my food: Sweet Potatoes
Today, Sweet Potatoes.
First, let's take care of all that naming mix-up.
The Yam vs. the Sweet Potato.
In most of the world outside the USA, 'yam' and 'sweet potato' are used in reference to two completely different plants. The yam, or 'true yam,' is an African/Asian native from the monocot family Dioscoreaceae. The sweet potato is a dicotyledon from the family Convolvulaceae. Both are root veggies, though. Both are edible. The true yam is typically bigger and sweeter, and may be found in African specialty grocery stores, sometimes, in the USA.
First, let's take care of all that naming mix-up.
The Yam vs. the Sweet Potato.
In most of the world outside the USA, 'yam' and 'sweet potato' are used in reference to two completely different plants. The yam, or 'true yam,' is an African/Asian native from the monocot family Dioscoreaceae. The sweet potato is a dicotyledon from the family Convolvulaceae. Both are root veggies, though. Both are edible. The true yam is typically bigger and sweeter, and may be found in African specialty grocery stores, sometimes, in the USA.
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