Ever since we moved to a suburb far away from my favourite organic market, we’ve been slack about eating organic food. I still try to find organic produce in supermarkets, but here in Sydney, they are limited to basics like carrots, potatoes, pumpkins and if I’m lucky, apples. So for everything else we’ve been buying conventional, including strawberries — which I knew had a lot of pesticides on them, but my kids love them so much, and organic ones are so expensive and almost impossible to find.
Then I started reading this book called Grub: Ideas for an Urban Organic Kitchen, by Anna Lappe. Lappe makes a case for local, organic, sustainable food — in a non-dogmatic, doable way. She reminded me how conventional fruit and vegetables are laden with chemicals, especially for fragile items like strawberries, and that children are especially vulnerable to them (higher residue of chemicals found in children’s bodies compared to adults’, etc). Ugh. I’ve been bad. No more conventional strawberries for us!
Eating fresh local food is also best, Lappe argues, because by the time produce arrives from farms thousands of miles away, they are practially wilting, and their nutritional value has greatly diminished. I actually didn’t know about this diminished nutritional value thing. Well, now I know it’s no good eating old, dying food I find at the back of my fridge.
So yesterday, we received our first boxes of fresh organic food delivered to our doorstep (from Doorstep Organics).
The veggie box. They look fresh!
I love the fruit box — sadly no strawberries, but still such a great variety. Look, a pineapple! I hope it didn’t come from Hawaii or anything. I need to check… I’ve eaten mandarins, kiwis and pears so far, and they were amazing. Organic food does taste better, no question.
It was a happy day to have so much freshness coming to our doorstep. Now I have to try hard not to let these precious fruit and vegetables go old and wilty in the back of the fridge.…