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It was only two years ago that I started eating red meat after 20 years of abstinence. And now I go and buy a cow.

Last week, my friend and colleague Lynne Eppel (Edible Front Range Magazine) and I went in together to purchase a quarter of a local, grass-fed cow. Much to my husband’s chagrin, his homemade coconut popsicles were confiscated as our freezer became the home to every kind of steak you can think of, three large roasts, a stack of short ribs, brisket, stew meat, stock bones, liver, and 30 pounds of ground beef. (This is called foreshadowing… I’m preparing you for meat loaf, meatballs and hamburger recipes in the very near future!)

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Since I started to eat red meat, I purchased most of it from my local farmers’ market. In the winter, I resorted to Whole Foods Market. I’m grateful that they offer naturally processed meats, but I have never been proud of purchasing meat that was grain fed (as opposed to pasture fed) and had been shipped possibly thousands of miles to get to me. From my personal ethical perspective, as well and an environmental one, I’d much rather purchase a portion of a local cow that was processed humanely and raised on a small farm in open pastures (not even two miles from my house, mind you!) than to buy “part and parcel” meat from a large farm hundreds or thousands of miles from my home.

How Do I Buy Local Meat?

I get a lot of my insider information direct from the farmers at the farmers’ market. Unfortunately, most markets are seasonal and have closed for the winter. So, where to find a local source for food when the markets are closed for the season?

Of course, a Google search (i.e. grass-fed beef, your city and state) is one of the best ways to see what’s available in your area.

Another solution is a national farm search website called Local Harvest that will list local farms in your area. Each farm listing will tell you what they sell: veggies only, grass-fed meats, free-range chickens and eggs, milk, cheeses, fruits, honey. Not only can you find local farms, but also restaurants and markets that sell local food to their patrons. LocalHarvest.org

Why Do I Buy Local Food?

• For one, with all the meat recalls, it’s going to be safer to eat meats and produce from small, local farms where smaller amounts of food is handled with more care.

• The food is also fresher (since it doesn’t have to travel so far) and therefore has retained more of its nutrient content.

• Small farms are also a better choice for the environment and for humane care of the animals. (I watched Food, Inc. a few weeks ago and was appalled to see cows tromping knee deep in their own manure and crammed into small areas with hundreds of other animals.)

• It’s also imperative that our local farmers get as much financial support and emotional encouragement as we can possibly give them. What would we do if we lost all our farmers and farm land?

December commences many months (how many, I do not know!) of cooking my way through all the meat that’s in my freezer! With every dish I make from this animal, I am profoundly thankful for the life that it unknowingly sacrificed for me, the nourishment that it provides me, and for all the hard work and care that went into raising and producing it.

Raw Almonds

I’ve been making my own nut milks for years, but it wasn’t until recently (as soon as I let go of my raw cow milk share) that I needed a healthy, sustainable solution for my daily green smoothies. Sure, I can buy nut milks in those asceptic containers from the alternative milk aisle, but I dread seeing anything unnecessarily going into the recycle bin. Making my own nut milk and storing it in mason jars was the only acceptable option for me.

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I also get to vary the nuts and seeds I use, instead of feeling limited to what’s available at the market. Brazil nut milk is my favorite, but I also use walnuts, hemp seeds, sesame seeds, hazelnuts, and of course almonds. Another benefit of making my own is that I get to decide if the milk gets sweetened or not (and with what sweetener and how much) and I’m not forced to consume the added oils, starches, gums and thickeners that tend to come along for the ride with the store-bought brands.

What You Need

• Organic nuts or seeds. A general rule is one cup of nuts for every three cups of milk you want to make.
• Half-gallon mason jar or glass pitcher. Use this for soaking the nuts and storing your final product.
• Blender of food processor. You don’t need a high-speed blender or anything fancy to make nut milk.
• Nut milk bag, cheesecloth or fine-meshed sieve (optional). Use if you like your milk smooth instead of pulpy.

It’s as Easy as 1, 2, 3

Flavoring and Sweetening Your Milk

The milk can be drunk as is, but I like to add a touch of one or more of the following for new flavor dimensions:

Flavorings:

• Vanilla extract
• Almond extract
• Raw cocoa powder
• Sweet spices like cinnamon, cardamom and ginger. Whole fresh, crushed spices like ginger root, cardamom pods and cinnamon sticks can be steeped into the milk while chilling (let it steep 12-24 hours for the best flavor)
• Fresh fruit (remember strawberry milk?)

Sweeteners:

• Liquid stevia extract
• Maple syrup
• Raw, unfiltered honey
• Agave nectar
• Brown rice syrup
• Dates

Which Nuts Should You Use?

The most commonly used nut for milk is the almond because it lends a mellow nutty flavor. But don’t rule out other varieties; just take into consideration that the milk will retain the distinct flavor of the nut or seed that is used.

Try any of these nut or seed options, or a blend of two or three:

Nuts: Almonds, Cashews, Brazil nuts, Hazelnuts, Macadamias, Pecans, Pistachios, Walnuts

Seeds: Hemp, Sunflower, Flax, Chia, Pumpkin, Sesame, Pine nuts

To Pulp or Not to Pulp? That is the Last Question

If you want a smooth milk for sipping, you’re going to end up with at least a cup of pulp every time you make your milk. Most people hate to throw it away, as it does have a range of healthy uses. As mentioned above, I just keep it in the milk and use it for thick smoothies.

Here are five ideas for your pulp (if you don’t want it in your milk):

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Egg Nutrition Highlights

Eggs provide high quality, low cost protein. Two eggs supply around 12 grams of protein, a good starting point for each meal (Bauman, 225, 2009). The protein is contained in the white, or albumen, of the egg. Farm-fresh organic eggs cost on average $4 per dozen, supplying you with six servings of protein. Compare that with a single-serving steak that could easily cost double, triple or quadruple that amount.

Eggs help manage stress and boost immunity. Eggs are naturally loaded with B-vitamins, which play a critical role in proper energy metabolism, immune function and nerve function (Murray, 1996, 129). With the stress of modern living, most adults could use some nervous system protection and to raise the bar of defense against viruses and bacteria. Vegetarians might consider adding eggs to their diet since vitamin-B12 is only found in significant quantities in animal foods.

Eggs have anti-oxidant properties. With their high amounts of selenium and vitamin E, egg consumption may protect against the negative effects of free-radical damage (UPMC, 2009). Free radicals are a normal by-product of metabolism, but when out of check, can cause damage to cells. A diet high in vitamin-E can have a protective effect for many common health conditions.

The Cholesterol Myth

Did you know that the human liver actually makes its own cholesterol? According to fat expert Dr. Mary Enig in her book Know Your Fats, it is impossible to eat enough cholesterol-containing foods everyday to supply the body with its specific cholesterol needs. When there is cholesterol in the diet (as with eating eggs or other meats) the liver will slow down its production of cholesterol; and when there is a shortage of dietary cholesterol, the liver will produce more to meet its demands. Cholesterol is so important that your own liver can produce 2000 milligrams of it a day just to make sure you have enough (Schenker, 2009).

It’s a fact that eggs contain a lot of cholesterol. The myth is that cholesterol from the food you eat goes straight into your bloodstream, and then right into your arteries. According to Harvard Medical, only a small amount of cholesterol passes into the blood from the foods we eat (Harvard Health Pub, 2009). The amount that passes through is what is needed so the liver doesn’t have to produce it on its own.

Best Farm Fresh

If you are able to access a local farm that sells chicken eggs, this is ultimately the best source, and will provide the freshest, healthiest, most delicious eggs. Once you’ve eaten a local farm-fresh egg, you’ll realize that the commercial varieties literally pale in comparison.

A good farm-fresh egg yolk will have a deep orange hue versus a yellow tint, indicating the welcomed presence of the anti-oxidant beta-carotene. The yolk will also stand high when the egg is cracked, towering triumphantly over its commercial counterparts. A deep orange yolk and a high stance both indicate a very fresh, highly nutritious egg.

Small, local farms will generally allow the chickens to be truly free-range (more about free-range and cage-free chickens later) meaning that they are scavenging for grub in the fields, as well as supplied with a supplemental vegetarian diet. The nutritional content of the food is not only vital to the health of the chicken, but also to the health of the people eating the eggs. You’ll want to ask the farm if the feed is organic, as an “organic” egg means that the chickens themselves are eating organic feed. Preferably though, the chickens are dining mostly on worms, larvae and bugs (see Omega-3 Eggs below).

Commercial chicken feed is usually a base of corn and soy, which for the most part, are genetically modified organisms (GMO). Corn and soy are staple mono-crops, many of which have been genetically engineered to withstand harsh and unnatural chemical fertilizers and insecticides. If you opt for eating non-GMO’s, but are unaware that if an egg is not labeled “organic” at the supermarket, the chicken who laid the egg may very well have been fed genetically modified feed. Again, the nutrient content of the egg will ultimately be determined by the food that the chicken has been given.

Cage-Free Hens — Why is it Important?

It’s important for ethical reasons. Most commercial egg-laying hens are battery farmed, meaning that they are confined to cages that hold 3-5 birds each so the factory can maximize stocking density. The birds are exposed to unnatural lighting 24-hours a day to trick them into laying more eggs. Chickens are aggressive by nature and have a specific pecking order. They need their elbowroom, so to speak, and naturally desire special nesting areas to lay their eggs. Keeping the chickens in cages is also unsanitary, as diseases spread easily from bird to bird in such small apartments.

For a quick look at the conditions of commercial battery raised hens, view:
YouTube: The Real Cost of Caged Eggs

Cage-free chickens are allowed to roam around the chicken coop and follow their natural pecking order. They have access to designated nesting areas for laying, and they are generally healthier, cleaner and live happier lives.

Free-range or free-roaming chickens have access to the outdoors, although the outdoor area is likely a chicken run, rather than free access to the farm. They can come and go as they please. They generally don’t have access to forage in the fields, but this keeps them safe from predators. Most small, local farms will offer free-range or free-roaming chickens, or at the VERY least cage-free.

To view a clean chicken coop that hosts free-range hens at a small local farm, view:
YouTube: The Difference Between Caged and Free-Range Hens

Choosing and Cooking Eggs

Color: Despite popular belief, brown eggs are not healthier. The color of the egg is breed-specific, meaning that it just depends upon the chicken laying the egg. Generally, brown hens will lay brown eggs, and white hens will lay white eggs. More specifically, the color of the hen’s earlobes will determine the color of the egg (Nest Fresh, 2009). Go figure.

Omega-3 Eggs: Eggs used to be naturally high in the anti-inflammatory fats called omega-3’s. Chickens were roaming the farms eating worms, bugs and larvae naturally high in these good fats, which in turn passed down to their eggs. Most chickens these days are rarely given access to fields where they can forage. To compensate, farmers add flaxseed and green algae to the feed. Eggs from these birds have a better balanced ratio of omega-3 fats to omega-6 fats (Rubin, 2003, 254). Omegas 6’s tend to be over-consumed compared to omega 3’s. Look for “High Omega-3″ on the carton at natural food stores.

Floating Eggs: When placed in water, an egg should lay horizontal. The larger side of the egg contains an air pocket that gradually fills with air as time goes by. The older the egg, the more air will fill the pocket. If the large end of the egg pops up like a Weeble-Wobble in water, it is still safe to eat, but indicates a lack of freshness. If the egg floats altogether, discard the egg, as it has gone bad (AEB, 2009).

Keep it Soft: Eggs contain a variety of delicate and vital nutrients. In order to keep them intact, cooking methods for eggs should be slow and gentle. Poaching and soft boiling are the favored methods, as they allow the yolk to remain soft and protect the protein from damage.

Although the risk of getting a food-borne illness from eggs is low, safety is an issue with soft cooking, as bacteria like salmonella can only be killed off at a temperature above 140 degrees. Make sure your eggs are fresh; in rare cases, salmonella can make its way through the porous shell over time. The majority of salmonella poisoning from eggs comes from the outer shell; commercial eggs are irradiated and sanitized in detergent to eliminate salmonella (AEB, 2009). Store-bought organic eggs, as well as farm-fresh eggs will not be irradiated, but will go through a cleaning process. None-the-less, eggs should be treated like vegetables when you get them home: wash them before you eat them.

Alison’s Egg Recipes

Soft Eggs and Chard with Tarragon Cashew Cream Sauce
Soft-boiled eggs are placed over a bed of braised greens with a drizzle of healthy spring sauce. A lovely and nutritious item for Easter brunch or as an everyday, high-protein meal.

Almond Fruit Torte with Lemon-Maple Syrup
Eggs are used to leven this simple but heavenly cake. Flourless, sugar-free and easy, it makes a light and refreshing spring or summer dessert without much effort. Top with any seasonal fresh fruit.

Article References:

1. Bauman College. Natural Chef Handbook; Egg Nutrition. Penngrove, California. 2008.
2. Murray, Michael. The Encyclopedia of Healing Foods. New York, New York. Atria Books. 2005.
3. http://nutritionservices.upmc.com/NutritionArticles/Vitamins/Selenium.htm. UPMC Nutrition Services; Selenium. 2009.
4. Enig, Mary, PhD. Know Your Fats. Maryland. Bethesda Press, 2000.
5. Schenker, Guy R, MD. An Analytical System of Clinical Nutrition. Nutri-Spec Fundamental Lifetime Plan for Optimal Health. 2009.
6. https://www.health.harvard.edu/press_releases/egg-nutrition. Egg Nutrition and Heart Disease. Harvard Health Publications, 2009.
7. http://www.youtube.com/watch?v=IdzQf95rpcU.The Real Cost of Caged Eggs. YouTube; Animals Australia. 2007.
8. http://www.youtube.com/watch?v=5exEt-b1bag. All About Chickens: The Difference Between Caged and Free-Range Hens. YouTube; Expert Village, 2008.
9. http://www.nestfresh.com/faq.html. Nest Fresh Organic Eggs; FAQ. 2009.
10. Rubin, Jordan S. Restoring Your Digestive Health. New York, New York. Twin Streams Books. 2003.
11. http://www.aeb.org/LearnMore/EggSafety.htm. American Egg Board; Egg Safety. 2009.

©2009 Copyright Alison Anton – All rights reserved.

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Sad to say it, but I believe that this kind of treatment is typical for commercial slaughterhouses. It really backs up the necessity to purchase meat from local, organic humanely treated sources. Small farms are best.

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Now more than ever, there’s a looming concern about whether or not our kids are getting the right nutrition at school. Are they eating meat from commercial, large-scale slaughterhouses? Has the produce been sprayed with dangerous chemicals? Are they serving milk with hormones and antibiotics? Are kids eating processed junk food high in fried fats and refined sugar? Inquiring moms need to know.

In an effort to increase nutrition at schools and provide kids with lasting education in nutrition and health, an organization called Farm to School is sweeping the nation. These programs connect local farms that provide fresh, seasonal and organic foods (including produce, meat, eggs and dairy) to school lunch programs. Kids not only get to eat the food, but also get involved in how it grows. Students visit the farms, start gardens, and implement recycling and composting programs at school.

And it’s good for the farmers too. Schools implementing the Farm to School program buy shares in the farms, ensuring that the farm has the resources for the growing season ahead. It’s a win-win for everyone: Farms, schools, kids, parents, communities and Mother Earth share the wealth.

All but nine states now have at least one Farm to School Program, and those numbers are growing fast. The Farm to School website has clear resources for how to get a program started at your child’s school, including state and federal policies, funding opportunities, forums, publications and links.

Check it out! FarmToSchool.org

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As a Community Supported Agriculture (CSA) member, you can support local farms by investing in shares of the upcoming harvest and receive a weekly bounty of locally and sustainably grown, fresh, organic vegetables, herbs and fruit. This mutually supportive relationship helps create an economically stable farm operation in which members are assured the highest quality produce, often at below-retail prices. In return, farmers and growers are guaranteed a reliable market for a diverse selection of crops.

CSA boxes are filled with many heirloom and specialty varieties that are not available at the supermarket. It is an opportunity for members to eat a variety of clean, healthy food that’s in season, support local farming and keep the food dollars local.

To find a CSA program in your area, visit the Local Harvest website.

And if you don’t want to make the CSA commitment, remember to visit your local farmers’ market – most should be getting into full swing right about now. Buy local first – it’s fresher, tastes better and keeps your food dollars local!

RECIPE:

Golden Beet and Sunny Salad

natural cooking food and drink cooking healthy cooking natural foods recipe food blog food blogs chef blogs chef blog recipes Alison Anton food CSA CSA+boxescommunity+supported+agriculture sugar+beet+salad local+produce

But with our world’s fish stocks disappearing from our seas because of over-fishing and the use of damaging fishing practices, the need to purchase seafood from fisheries that use ocean-friendly methods is imperative for turning the tides and keeping our oceans from their current downward spiral.

The Quandary of Farmed Fish

To counteract the depletion of our ocean’s food supply and to eliminate many of the hardships of the fishing industry, off-shore fish farming (open ocean aquaculture) was implemented. Open ocean aquaculture refers to offshore fish farms located anywhere from three to 200 miles off of the coast, where fish are raised in giant cages or net pens. Hundreds of varieties of fish are raised in this way, the most common being salmon, red snapper, cod, tuna and halibut.

The recent upsurge of farmed fish available in food markets everywhere has put many consumers into a quandary. Which is better for health and the environment – farmed or fresh? Most of us want to do the right thing, but we might be confused as to what the “right thing” actually is.

The Pros and Cons of Farmed Fish

Farmed fish can provide an economical, year-round supply of seafood that does not deplete the available stock of wild fish. That’s good, but according to the Food and Water Watch, a non-profit organization that supports sustainable fishing practices, ocean aquaculture poses several problems:

• Waste from thousands of fish in a relatively small area passes freely into the surrounding environment, polluting the wild habitat. Pollutants include feces, excess food, antibiotics fed to the fish and algae-prohibiting chemicals placed into the cages. These waste products pass on disease, and some of the chemicals are suspected to cause immune suppression in marine mammals like dolphins, seals and sea otters.

• Farmed fish can escape from the cages and interbreed with wild fish of the same species. Many farmed fish are fed hormones and antibiotics which can jeopardize the health and hardiness of wild fish. Worse yet, some species of farmed fish have been genetically modified to conform to certain market traits. If these GMO fish breed with the natural fish in the wild, the gene structure in the offspring will in turn be altered, affecting the constitution of the wild fish population.

• The commercial feed for the farmed fish contains high levels of chemical pollutants, including PCBs, which are known carcinogens. Studies indicate that the farmed fish themselves have higher concentrations of these chemicals within them. Most of these fish are also fed antibiotics. Since “you are what you eat”, this can pose a health threat to the humans who consume them.

The Solution: Sustainable Seafood

According to Whole Foods Market, 60 percent of the world’s marine stocks are either depleted, over-exploited or recovering at a slow rate. With the demand of seafood growing, it is crucial that sustainable seafood practices are followed to ensure that our oceans maintain their diversity and that the waters (and the food, plants and animals that live in them) are clean, safe and healthy for our future generations.

Whole Foods describes sustainable seafood as “seafood that comes from fishing practices that allow a depleted or threatened fish population to recover to healthy levels [and] that prevents healthy fish populations from becoming depleted.”

Sustainable seafood comes from well-managed sources where fishermen follow specific practices set by The Marine Stewardship Council (MSC) an international organization focused on implementing sustainable fishing standards for fisheries around the globe. Fisheries certified through MSC ensure that the fish provided by them were not over-fished or harvested in ways that harm the ocean’s environment. Noted fisheries certified under MSC are the Alaskan salmon fisheries; in fact, Alaska’s state constitution requires that the salmon habitat be conserved and protected. Way to go Alaska!

Fish certified by the Marine Stewardship Council will be labeled and promoted by the store providing them. Look for their white and blue oval label.

Mercury in Fish

Unfortunately, higher than desired levels of mercury from the runoff of power plants are increasingly contaminating our waters. Fish absorb the mercury in the water by feeding off aquatic organisms. Smaller fish eat plants that are contaminated, and the larger fish eat the smaller fish that are contaminated. Since the larger fish live longer lives and feed on larger amounts of contaminated organisms, they are the fish that accumulate the highest levels of mercury.

High risk fish: king mackerel, shark, swordfish, tilefish and tuna (fresh, canned and frozen).

Lower-risk fish: catfish, cod, crab, flounder/sole, grouper, haddock, herring, lobster, mahi-mahi, ocean perch, oysters, rainbow trout and farmed trout, salmon, sardines, scallops, shrimp, spiny lobster, tilapia.

Mercury is most harmful to the developing brain of unborn children and young children. It may also affect the nervous system and kidneys. For pregnant women, women who want to become pregnant, nursing mothers and children, the FDA recommends avoiding the high-risk fish completely, and to limit the low-risk fish to one meal per week. All others should significantly lower their consumption of high-risk fish, and eat a wide variety of low-risk fish in moderation, no more than two meals per week.

Buying Fish

Taking all of the above into consideration as we find ourselves at the fish counter, how do we know which species of fish are thriving? Which ones are depleted? And how do we know which seafood was fished with the appropriate ethical and environmental factors considered?

There are hundreds of varieties of fish out there, and no one expects anyone to remember every kind of fish that is being depleted or fished in an indecent manner. To make it easier for consumers, several environmental agencies have created handy little pocket guides for fish buying that can be whipped out at the fish counter. Red means no, yellow means caution, and green means moderation. Download yours now!

Monterey Bay Aquarium Fish Buying Pocket Guide
Audubon Society Fish Buying Wallet Card

There are a few general fish buying guidelines we can remember, though. In general, Food and Water Watch reminds us to eat a variety of fish and to choose wild, sustainably fished seafood over farmed (look for the Marine Stewardship Council label). Buy local if you can, but if you don’t live near the coast, try to stick with US fish, as these will travel less distance and will be fresher. They also remind us that we have a right to know where our seafood comes from and to get in the habit of asking the fishmonger or restauranteur about any fish before we buy it.

RECIPES:
Smoked Wild Salmon on the Stove-Top Smoker
Pan-Seared Halibut Steaks

Article references:
Monterey Bay Aquarium Seafood Watch Program
Food and Water Watch
Whole Foods Market Seafood Sustainability

natural cooking food and drink cooking healthy cooking natural foods recipe food blog food blogs chef blogs chef blog recipes Alison Anton food fish farmed fish farmed versus fresh fishsustainable seafood sustainable fishing Food and Water Watch Marine Stewardship Councilmercury in fish buying fish fish buying guide Monterey Bay Aquarium

Although no FDA or officially released governmental studies have proven microwave usage to be harmful, history does shows that the validity of governmentally-funded food safety studies can be limiting, and sometimes we even find out later that they are altogether inaccurate. European countries have also run studies, and, contrary to the US reports, have reported negative effects of microwaved food.

Swiss, German and Russian studies have shown that microwaving proteins, grains, vegetables and fruits can cause the formation of well-known carcinogens. They also reported a marked acceleration of structural degradation leading to a decreased food value of 60-90% in all the foods that they tested. They’ve found that microwaving food does have an effect on various biological levels in our bodies.

So how is it that microwaving is any worse than conventional forms of cooking food? In a nutshell, the microwaving process interacts with the molecules inside the food in a way that changes the molecule’s polarity from positive to negative with each wave cycle, which happens millions of times per second. All this agitation creates friction inside the molecules, which then heats up the food.

This unusual type of forceful heating causes substantial damage to the molecules, often deforming them or tearing them apart altogether. We can’t see it on the outside, but on the inside, the cellular structure of the food (where the nutrition resides) is dramatically altered.

Other forms of heating, like baking, sautéing and boiling, also alter the chemical structure of foods; this is why so many foods are recommended by naturalists to be eaten raw or just slightly cooked. But, for me, the way in which the food is cooked via the microwave is what is bothersome. Microwave cooking begins within the cells in a way that can, for some, be construed as a form of radiation.

My mom, also a chef and cooking instructor, has been cooking foods in the microwave for decades. She is a gourmet chef, and by far makes use of her Viking range and convection oven over the microwave, but touts the use of microwaves for lightly cooking vegetables, for basic heating and reheating, and even to prepare certain chicken dishes and desserts. She is of the ilk to encourage convenience and ease in the kitchen (who wouldn’t want that?) and microwaves certainly fulfill that role.

So should you throw out your microwave? I don’t know. I don’t think reheating a frozen burrito or melting butter once in a while is going to cause cancer, but it may be worth reconsidering if microwaving is your choice means for cooking food on a daily basis.

Seared Asian Salmon Scallops

An “heirloom” seed refers to an old variety of vegetable or fruit that predates the hybrids, which were starting to be bred and grown in the 1940’s. These unadulterated heirloom seeds have been passed along through families and seed companies for decades and are not in circulation as commercial varieties.

Heirlooms have endured through the generations because people cared enough about their outstanding flavors, unique character or their distinct growing habits to save the seeds from one season to the next. Unlike hybrids that are bred to grow anywhere, ripen uniformly, ship well, and keep longer, heirlooms have maintained their intrinsic personalities and richness in flavor.

Through hybridization, thousands of varieties of unique vegetables and fruits from all over the world have been lost to us. By purchasing heirloom produce, or growing our own and keeping the seeds, we can all participate in saving the many varieties of our traditional foods from extinction and preserving historical plants with special genetic traits.

Many food lovers agree that heirloom vegetables and fruits have an unmatchable richness, sweetness and juiciness, and give people a sense of history and cultural heritage with every bite… a “pedigree”, so to speak.

Look for heirlooms at the farmer’s market or the local organic grocery. They may not be perfectly round or perfectly colored, but I guarantee that they’re perfectly flavored!

Heirloom Tomato Israeli Salad