Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [14]
PINEAPPLE: Its rough, spiny rind shields the fruit from pests, pesticide residue, and unwanted creatures.
How to Pick a Good One: Pull on the leaves at the top to find out if a pineapple is ripe. If a nice little tug rips out a leaf, then you have a ripe pineapple. The rind is so thick that typically bruising on the outside won’t reflect on the inside. Storage/Instructions: Store in the refrigerator. If you plan to eat it in a few days, countertop storage is fine.
SWEET (SHELLING) PEAS: According to the Environmental Protection Agency (EPA), sweet peas are the least likely vegetable to have pesticide residue.
How to Pick a Good One: Pea pods should be bright green in color with no yellowing; a bit leathery but firm. You should be able to feel the beans through the pod.
Storage/Instructions: Store at cool temperatures. Plan on picking up a pound for every cup of peas you want.
SWEET CORN: Corn may require some fertilizer to grow, but it’s not likely to end up on the kernels.
How to Pick a Good One: Look for bright green husks that tightly hug around the ear. Pull back the husk to ensure kernels are small, shiny, and firm. Storage/Instructions: Store at room temperature and do not refrigerate. Corn is best served a few days within purchase.
WATERMELON: Watermelon is a tough cookie. With a rind like this, not many chemicals can fight their way into its juicy, red flesh. Is it summertime yet?
How to Pick a Good One: Go ahead, give it a firm squeeze. Look for a firm rind with a deeper green, even pigment. Avoid bruising or soft spots. Storage/Instructions: Store in the refrigerator.
TOMATOES: Tomatoes found themselves on the Dirty Dozen list in 2008, but they’re in the clear now. The EPA recently identified the tomato as one of the cleanest vegetables.
How to Pick a Good One: Look for glossy, firm skin without signs of bruising. The brighter the color, the riper the tomato. Look for deep, even color and avoid the pale, scrawny ones. Storage/Instructions: Store at room temperature.
EGGPLANT: Their thick skins call for less pesticide use.
How to Pick a Good One: Skin should appear medium in color, shiny, and not shriveled or wrinkled. When squeezed, a good eggplant should offer some cushion but not be too firm. Typically, bruising on the outside does not indicate any damage to the actual flesh, but it’s always best to choose an eggplant with no baggage.
Storage/Instructions: Store on the kitchen counter and do not refrigerate.
SWEET POTATO: Sweet potatoes are not huge pest targets, and therefore are unlikely to be contaminated with a slew of pesticides.
How to Pick a Good One: Choose a sweet potato without any soft areas and avoid those with sprouts, eyes, slits, or a green pigment. For best results when cooking, buy potatoes that are fairly uniform in size and thickness.
Storage/Instructions: Store at room temperature and do not refrigerate.
Visit www.ewg.org for updates or additions to the list of the Clean Fifteen.49
Seven Tips on Shopping for Organic Produce
Below are some tips and things to consider when buying organic produce. Shop smart and you will feel satisfied with spending a little extra on the safer produce.
1. BUY ITEMS IN SEASON: Depending on where you live, those apples and pears may not have had to make the fifteen hundred-mile trip to your local produce aisle, so even organic food will be cheaper when it is in season. Carry a copy of the seasonal chart (see page 31).
2. MAKE THE SWITCH FOR A FEW FRUITS AND VEGGIES: Take advantage of the Dirty Dozen list. Use it. Sleep with it. Tattoo it on your forehead. You can significantly cut your exposure to harmful pollutants and pesticides simply by making the switch for a few of the most toxic goods, and purchasing from certified-organic growers or sustainable farmers.