Ten Good Reasons to Buy Organic

1. Organic products meet stringent standards.

Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs. When you see that a product has been Certified Organic by QAI (Quality Assurance International), you can rest assured that the product, its ingredients and the manufacturer have gone through a thorough investigation.

2. Organic food tastes great!

It’s common sense — well balanced soils grow strong healthy plants that taste great. Try an organic orange or vine-ripened tomato for a sweet and juicy flavor treat.

In a study done by Washington State University in Pullman, researchers measured the effects of an organic, a conventional and an integrated apple production system on the sustainability indicators of horticultural performance, soil quality, orchard profitability, environmental quality and energy efficiency. Taste was measured three ways. Mechanical analysis on fruit firmness at harvest and after six months storage was higher for organic than its two competitors. The ratio of sugar content to acidity, an indication of sweetness, was higher among organic apples as well. These results were then confirmed by consumer taste tests. To find out more you can go to http://www.nature.com, the title of the article is called The Sustainability of Three Apple Production Systems.

3. Organic production reduces health risks.

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60% of all herbicides (weed killers), 90% of all fungicides (mold killers), and 30% of all insecticides (insect killers) as potentially cancer causing. Organic farming keeps harmful chemicals and pesticides out of the food we eat and beverages we drink. It also prohibits the use of antibiotics in animal feed, which are routinely used in conventional farming and is known to create dangerous antibiotic-resistant pathogens. Organic farms also benefit the farm workers who have high exposure to chemicals and synthetic pesticides.

4. Organic farms respect our water sources.

The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources. Organic farming reduces toxic farming runoff and pollutants that contaminate our water, soil and air.

5. Organic farmers build soil.

Soil is the foundation of the food chain and the primary focus of organic farming. We’re facing the worst topsoil erosion in history due to our current agricultural practice of chemical intensive, mono-crop farming.

6. Organic farmers work in harmony with nature.

Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife is an essential part of a total farm and is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.

7. Organic producers are leaders in innovative research.

Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.

Organic farming is better for the environment, better for business, more energy efficient and makes better tasting fruit than conventional methods and most integrated production systems, according to the research conducted at Washington State University.

8. Organic producers strive to preserve diversity.

The loss of a large variety of species (biodiversity) is one of our most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.

9. Organic farming helps keep rural communities healthy.

Organic farming may be one of the few survival tactics left for the family farm and the rural community.

10. Organic abundance – Foods and non-foods alike!

Now every food category has an organic alternative. And non-food agricultural products are being grown organically - even cotton, which most experts felt could not be grown organically.

What’s in the Bin This Week:

*Granny Smith Apples
Valencia Oranges
Grapes
Kiwi
Pears
Apricots
*Green Leaf Lettuce
Green Beans
Bananas
Broccoli
Zucchini
Roma Tomatoes

*Locally grown

Granny Smith Apples are the apple of choice for pies because the flesh holds its shape when cooked.  They have a tart, full-bodied flavor and crisp texture.

Valencia Oranges have a nice thin skin that makes them great for juicing!

Kiwi fruit has lots of vitamin C.  They also supply magnesium, fiber and potassium.  Ripe kiwi can be refrigerated for a couple weeks.

Green Leaf lettuce makes a more nutritious salad than iceberg lettuce.  A good rule of thumb when it comes to lettuce is the darker it is, the more nutrients it contains

Bananas have no fat, no cholesterol, or sodium and are a great source of potassium.

Zucchini are a summer squash.  High in vitamin C and potassium.  Try sautéing in olive oil.

Broccoli is believed to contain a natural compound that helps prevent some cancers.  They are an excellent source of vitamin A, vitamin C, riboflavin, calcium and iron.

Grapes are high in phytochemicals such as quercetin, catechin, and anthocyanin.  According to preliminary studies, these phytochemicals may help protect against heart disease and certain cancers.

Apricots are related to peaches.  Refrigerate them in a plastic bag.

Green Beans are a source of vitamins A and C.  They are great steamed, boiled, or sautéed.

Pears also contain phytochemicals to help fight heart disease and certain cancers.  They are also high in soluble fibers that lower cholesterol.

Roma Tomatoes like all tomatoes are botanically a fruit.  Roma tomatoes are often called Italian plum tomatoes.  The Italians love Roma tomatoes because they are thick-fleshed and meaty which makes them perfect for tomato sauces.

Newsletter

We apologize to those of you who looked on the website and are expecting some grapes this week.  We were not able to get them in time for you this week.  We will try very hard to have them for you in next week’s bin.  Last week the Strawberries were a hit so we hope they are a suitable replacement.

What’s in the Bin This Week:

*Granny Smith Apples
Valencia Oranges
Ruby Grapefruit
Strawberries
Bunch carrots
Grape Tomatoes
*Green Leaf Lettuce
Peaches
Bananas
Jumbo Onion
Zucchini
Yukon Gold Potatoes

*Locally grown

News

Proof at last that organic apples can be better for you

From The Daily Mail  April 2, 2007

Evidence that organic crops contain higher levels of important nutrients has been published by scientists.

They said analysis of organic tomatoes, apples and peaches revealed greater concentrations of vitamin C, polyphenols, betacarotene and flavonoids.

The nutrients are said to protect the body against heart attacks and cancer-causing chemicals.

The studies from Britain, France and Poland follow US research - published in the Daily Mail on Monday - suggesting organic kiwi fruit has higher levels of nutrients than conventional crops grown in the same conditions.

The latest research challenges Government skepticism about the health benefits of organic food.

Agriculture Secretary David Miliband has publicly questioned its health benefits, suggesting buying organic food is merely a “lifestyle choice”. The Food Standards

Agency has long held a skeptical line, while the Advertising Standards Authority has banned organic producers from making health claims.

The latest studies were part of an EU research program led by the University of Newcastle and involving academics from across Europe.

Researchers at Warsaw Agriculture University found organic tomatoes contained more vitamin C, beta-carotene and flavonoids than conventional ones. They were lower, however, in lycopene, which is another beneficial nutrient.

The same team found organic apple puree contained more phenols, flavonoids and vitamin C than conventional versions. Apple puree is a popular food choice for babies.

Peter Melchet, of the Soil Association, welcomed the research, saying: “It is very encouraging when science catches up with common sense.

“These studies show that as more science is conducted, more evidence emerges showing beneficial nutritional differences associated with organic food.”

Debate has raged as to whether organic food, which is produced with fewer chemicals, is any healthier or tastier than conventional produce.

The French part of the study looked at organic peaches and backed up both claims.

It found they had “a higher polyphenol content at harvest” and concluded that organic production had “positive effects…on nutritional quality and taste”.

The results of the research were presented at a food and farming conference held at the University of Hohenheim in Germany last week. Advocates of organic food are eager to demonstrate its health benefits.

They thought they had done so with British university research showing that organic milk contained higher levels of short-chain omega 3 fatty acids which are considered helpful to young brains.

In September, however, the Food Standards Agency refused pleas to issue official guidance highlighting these benefits. The watchdog said that while it accepted higher levels might exist they were of less value than long-chain fatty acids.

Granny Smith Apples are the apple of choice for pies because the flesh holds its shape when cooked.  They have a tart, full-bodied flavor and crisp texture.

Valencia Oranges have a nice thin skin that makes them great for juicing!

Strawberries are high in Potassium and have many uses. Great in smoothies!

Grapefruit like all citrus fruit are very high in vitamin C and many other nutrients.  The best way to eat a grapefruit is to cut it in half, then scoop out fruit with a spoon.

Carrots are high in vitamin A and are great for snacking and cooking.

Green Leaf lettuce makes a more nutritious salad than iceberg lettuce.  A good rule of thumb when it comes to lettuce is the darker it is, the more nutrients it contains

Peaches are high in potassium and a source of vitamin A and vitamin C.

Bananas have no fat, no cholesterol, or sodium and are a great source of potassium.  Also great in smoothies!

Grape Tomatoes are actually baby Roma Tomatoes.  Their sweet flavor makes them great to eat right out your hand, in salads, or as a sweet substitute for cherry tomatoes.

Yukon Gold Potatoes have a creamy texture that makes great mashed potatoes.

Zucchini are a summer squash.  High in vitamin C and potassium.  Try sautéing in olive oil.

Recipe of the Week

Eden’s Apple Pie Filling 

You will need:

4 peeled apples
1 cup of sugar
2 tablespoons of flour
½ teaspoon of cinnamon
¼ teaspoon of salt
¼ stick/cup of butter

Step 1

Slice the peeled apple and soak in water.
Add 1/4 lemon juice to prevent browning.

Step 2

Mix the sugar, flour, cinnamon
and salt in a large mixing bowl.

Step 3

Add the apples to the mix with and stir until all
the apple slices are coated with the mix.

Place apples evenly in pie crust.  Pour excess
mix (if there is any) over the apples with a ¼ stick of butter
melted over the apples.

Bake your pie! (Usually for 50 minutes @400 degrees)

Newsletter

Summer is coming and many of you will be going on vacation.  Remember to give us 2 business days notice if you will be out of town on your delivery day.

News

From the Rock River Times May 9th, 2007

One study shows how an organic diet can cleanse the body in just three days to prevent pesticides from affecting births.

Multiple pesticides and their breakdown products, often called metabolites, are present in every American child, from before birth throughout adulthood. But an organic diet can cleanse a child’s body of certain insecticide residues in just three days, a University of Washington study found.

The published research was carried out by two teams of scientists at the University of Washington (UW). Both focused on school-age children and found dietary exposures to organophosphate (OP) insecticides were essentially eliminated when children consumed a diet composed mostly of organic foods. A dramatic reduction in exposure occurred after just a few days eating organic foods. Exposure levels went back up to pre-study levels after just a few days back on conventional foods.

What’s in the Bin This Week:

*Golden Delicious Apples
*Red Leaf lettuce
Valencia Oranges
Green Chard
Hass Avocados
Bananas
Strawberries
Kiwi
Baby carrots
Green Onions
Baby Artichokes
Apriums

*Locally grown

Golden Delicious is definitely an “all-purpose” apple that is great for snacking, fruit salads and cooking.  Its pale yellowish flesh resists browning which makes them ideal for salads.

Valencia Oranges have a nice thin skin that makes them great for juicing!

Strawberries are high in Potassium and have many uses. Great in smoothies!

Baby Artichokes are fat-free and are a source of vitamin C, potassium, folate, magnesium and fiber.  They are great boiled, steamed or even microwaved.

Baby carrots are high in vitamin A.  They do not need to be peeled like regular carrots and are great for snacking.  You can use them in place of regular carrots when cooking.

Red Leaf lettuce is similar to green leaf lettuce, but adds a bit more color to a salad.

Green Onions are almost identical to scallions.  They can be used interchangeably in recipes.  Chopped green onions are great on salads, in soups and many other dishes.

Kiwi fruit has lots of vitamin C.  They also supply magnesium, fiber and potassium.  Ripe kiwi can be refrigerated for a couple weeks.

Bananas have no fat, no cholesterol, or sodium and are a great source of potassium.  Also great in smoothies!

Green Chard can be prepared and used like spinach.  The stalks are also edible and can be cooked  and used like celery.

Baby carrots are high in vitamin A.  They do not need to be peeled like regular carrots and are great for snacking.  You can use them in place of regular carrots when cooking.

Avocados have a buttery, nutty taste.  They are the main ingredient in Guacamole, and are also delicious plain.  They are high in heart healthy monounsaturated fats.  One Avocado has the nutritional value of about 3 bananas!

Apriums are a cross between a plum and an apricot.  They have a more full body flavor than an apricot.

Recipe of the Week

Eden’s Strawberry Banana Smoothie

½ Cup of Low-fat vanilla yogurt
10-12 strawberries
1 banana
1 cup of milk
6 crushed ice cubes

Chop banana into four pieces, then put
in blender with strawberries, milk, yogurt and ice cubes.
Blend until smooth.  Serve in a tall glass.

Newsletter , Uncategorized

Welcome to Eden’s Organics! You have just taken a step towards a healthier life and happier planet. Our mission is to improve your quality of life and environmental well being by providing you organically grown food in a manner that is convenient and affordable. We are dedicated to providing our customers an alternative to produce grown on conventional farms that utilize harmful pesticides and practices that hurt the environment.

Please take some time to read the terms and conditions. Following our terms and conditions enables us to keep providing you with delicious organic produce at an affordable price.

News

Recently, retail giant Wal-Mart has been under investigation by the Wisconsin Department of Agriculture for suspicion of misleading consumers by labeling non-organic products as organic. Eden’s Organics has been certified by the Washington State Department of Agriculture as an organic food handler. The Department of Agriculture has strict guidelines in place for organic food handlers and producers. With this certification, we are subject to inspections by the WSDA to ensure that we stick to those guidelines.

What’s in the Bin This Week:

*Cameo Apples
Green Leaf lettuce
Valencia Oranges
Spinach
Mangos
Bananas
Broccoli
Kiwi
Baby carrots
*Leeks
Red Potatoes
Roma tomatoes
Star Grapefruit

*Locally grown

Cameo apples were discovered right here in Washington. They are great for snacking, in salads, and baking. If you do cook with Cameos, they are denser than most apples and require a little more cooking time.

Valencia Oranges have a nice thin skin that makes them great for juicing!

Mangos are a tropical fruit that’s high in vitamin A, C and D. As they ripen they turn yellow. Refrigerate for up to 5 days once they are ripe. They are great served plain. When pureed, they make a yummy sweet sauce.

Broccoli is believed to contain a natural compound that helps prevent some cancers. They are an excellent source of vitamin A, vitamin C, riboflavin, calcium and iron.

Baby carrots are high in vitamin A. They do not need to be peeled like regular carrots and are great for snacking. You can use them in place of regular carrots when cooking.

Red Potatoes are ideal for boiling or roasting. They are also great cut up and sautéd. Their small size make peeling impractical, which is a good thing because the potatoes eaten with the skin are high in vitamin C and potassium, and provide the body with vitamin B6, and fiber.

Grapefruit like all citrus fruit are very high in vitamin C and many other nutrients. The best way to eat a grapefruit is to cut it in half, then scoop out fruit with a spoon.

Green Leaf lettuce makes a more nutritious salad than iceberg lettuce. A good rule of thumb when it comes to lettuce is the darker it is, the more nutrients it contains.

Spinach is great raw or cooked. It is great in salads, lasagna, soups or by itself.

Kiwi fruit has lots of vitamin C. They also supply magnesium, fiber and potassium. Ripe kiwi can be refrigerated for a couple weeks.

Leeks are part of the onion family. Leeks are great in a potato soup. The green leaves can be used to make stock. Cut in half when washing to remove any dirt between the layers.

Roma Tomatoes like all tomatoes are botanically a fruit. Roma tomatoes are often called Italian plum tomatoes. The Italians love Roma tomatoes because they are thick-fleshed and meaty which makes them perfect for tomato sauces.

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