Weekly eco-tips courtesy Sustainable Lawrence
By Scott Bentivegna, Sustainable Lawrence
On April 3, you may have read in The Lawrence Ledger “10 reasons why going organic is good for everyone,” which listed reasons to buy organic and local food. Locally grown food is one of those win-win-win propositions since it is fresher and more healthful than food from distant farms, reduces the fuel needed to transport to market, and keeps money within the local economy.
Today’s article commemorates the return of the Lawrenceville Farmers market to Gordon Avenue, this Sunday, which makes it easier for town residents to purchase locally grown food.
Before heading out to the market, it is beneficial to do a little homework first. You can find out what produce is available this time of the year at the Jersey Fresh Web site maintained by the state. On the site you will find a link to what’s in season. Although it is a little too early for most of the local fruits, there are a number of vegetables available now. The site also contains numerous recipes for both produce and meats.
Once you make the choice to buy locally grown produce, the FDA has some useful tips to select and safely handle fresh foods. First, select only foods that are not damaged, bruised or look spoiled. As you purchase your selections, keep the meats and poultry separate from raw fruits and vegetables, in separate bags if possible. As tempting as it is to eat fresh fruit and vegetables immediately, they really do need to be brought home and thoroughly washed under running water. Even homegrown produce using organic gardening methods need to be thoroughly washed before being eaten.
If the food is not going to be eaten immediately, most fresh produce can be stored in a refrigerator below 40 degrees. Firm peaches, plums and nectarines should actually be stored in a closed brown paper bag (not plastic) at room temperature to allow time for the emitted ethylene gas to naturally complete the ripening process.
As you prepare fresh produce for eating, remember to wash your own hands thoroughly with soap and water for at least 20 seconds before and after food preparation. Remove any bruised, damaged or rotten sections before washing the produce under running water. The FDA recommends that you wash produce even if it is going to be peeled. And use a produce brush when washing firm foods like melons and cucumbers. They also discourage the use of soaps or commercial produce washes.
Some foods cannot be adequately cleaned no matter how you wash them. Raw sprouts (such as bean, alfalfa, clover or radish sprouts), even homegrown ones, should be cooked thoroughly before eating. You can search for “fresh produce” on the FDA website at www.FDA.gov for more safe handling tips.
Find further information about sustainability at www.sustainablelawrence.org. Contact Sustainable Lawrence at 609-895-1629 with questions or suggestions for additional eco-tips.