Why I Choose Organic
Chef Claire Criscuolo, RN

I have always considered my staff and customers an extension of my family. This is not unusual for those of us "restaurant types." After all, we spend so much time together, hard at work, interacting, debating about what to cook, where to place the new table, how we can best support our farmers and the environment, and other day to day activities that take place both in a restaurant and in a home. So when I make decisions about what's best for our "family" it's all the same. I want the best. This is why I choose organic and sustainable foods when I can and when it's most important.

Organically grown foods simply taste better, and are often higher in nutrition than their conventionally grown counterparts. When you buy organic foods, you help to promote biodiversity, cut down on the pesticides that pollute our soil, air, and water, and you help to support natural systems that will ensure the integrity of our farmlands for future generations. That's the best inheritance we can ever offer our children.

Biodiversity is crop diversity. Growing a variety of crops is one of many ways to reduce the incidence of disease, and the need for pesticides and fungicides. Many giant, corporate farms, will often take the easier, cheaper route and plant one variety, often determined not by flavor and disease resistance, but rather on ability to travel long distances. This method often relies on higher pesticide use, and further damage to our soil, our earth, and health risks for us.

FoodNews, a publication from Environmental Working Group, writes: "There is growing concern in the scientific community regarding the subtle ways in which small doses of pesticides affect people, especially during critical periods of fetal development and childhood when they can have long lasting adverse effects. Because the toxic effects of pesticides are worrisome, not well understood or in some cases completely unstudied, shoppers would be wise to minimize exposure to pesticides whenever possible."

Just look at the "dead areas" in our waters, where fish no longer thrive. It is in these waters that you will find high levels of nitrogen and other pesticides that runoff from our farmlands and gardens to our waterways. We must cut back on our dependance of pesticides by taking a more natural, organic approach to farming and gardening.

Washing and peeling the produce will help reduce some of the pesticides residues, but doesn't eliminate them, and removing the peel also removes some of the nutrients.

The best advise is to eat a variety of produce, wash it well, and eat organic whenever possible. And, when you don't have the option of eating organic, try to select those foods that have lower pesticide levels.

Below, is a list of the 12 produce items with the highest pesticide residues and the 12 lowest. The good news is that organic foods are increasing in sales by around 20% a year, so we are hearing the message loud and clear. And, we are voting for organic through our purchases.

Right now, organic foods often cost more than conventionally grown. I know this presents a burden for many, and I too, struggle with this, particularly at our restaurants, where we must balance so many more expenses than at home. But, as sales of organic foods increase, and more farmers convert from conventional to organic practices, the prices should become a little lower. But we cannot expect to ever buy "cheap food" because the farmers have responsibilities to their land and to their families too, and they deserve to be paid decent wages for their hard work. And providing us with wholesome foods, grown in healthy soil is important work.

We need to look at feeding our bodies and preserving our earth as even more important and of greater status than that new cell phone, the big name pair of sneakers, and ski gear.

I promise you that in the end, taking care of our earth and of our bodies, will trump everything else.

The 12 most contaminated Listed in alphabetical order :

1. apples
2. bell peppers
3. celery
4. cherries
5. imported grapes
6. nectarines
7. peaches
8. pears
9. potatoes
10. red raspberries
11. spinach
12. strawberries

The 12 least contaminated:

1. Asparagus
2. Avocados
3. Bananas
4. Broccoli
5. Cauliflower
6. Corn
7. Kiwi
8. Mangos
9. Onions 
10. Papaya
11. Pineapples
12. Peas

Sources that I refer to for information: Organic Trade Association, of which I am a member:

http://www.ota.com
http://www.foodnews.org
http://www.ewg.org
http://www.consumersunion.org
 

Vita Mita, by Claire Criscuolo, RN

A Brazilian musician who frequently played guitar and sung original pieces at Claire's gave me the recipe for this smoothie. It's rich and creamy, loaded with Vitamins C and E, and A, potassium and fiber, and it makes a wonderful breakfast, lunch, or snack. For convenience, buy frozen mango slices. Also, Stop and Shop now carries their own line of organic foods, under the Nature's Promise brand, and they are less expensive than the name brands. Their Nature's Promise brand packs frozen strawberries and they are incredibly delicious and affordable. I keep a few bags in my freezer for smoothies and dessert sauces.

Serves 2, can be doubled

• 4 Ice cubes
• 1 Cup organic milk or soymilk
• 1 Small ripe avocado
• 1 Large ripe banana
• 1 Small-medium ripe mango
• 4 Organic strawberries

Place the ice cubes in a blender cup. Add the milk. Cut the avocado in half and remove the pit, then, using a spoon, scoop out the flesh and place it into the blender cup. Peel the banana and break it into three pieces and add them to the blender. Peel the mango and cut the flesh from around the large pit and place the flesh into the blender cup. Add the strawberries. Cover and blend for about 45 seconds until smooth and creamy.

Vegetable Risotto, by Claire Criscuolo, RN

Serves 6

• 5 Cups water
• 2 Medium carrots, peeled and diced
• 2 Ribs organic celery, diced
• 2 Organic Bell peppers, one red and one orange, seeded and diced
• 1 Small head cauliflower, florets separated
• 1 Bay leaf
• 1 Teaspoon dried sage
• 1 Tablespoon fresh thyme or 1 teaspoon dried
• salt and pepper to taste
• 3 Tablespoons extra virgin olive oil
• 1 Medium red onion, finely chopped
• 1 Medium shallot, peeled and diced
• 2 ½ Cups Arborio rice
• 1 Cup frozen green peas, thawed
• 8 Ounces fresh mozzarella, drained and diced
• 1/4 Cup grated Parmesan Cheese

Combine the water, carrots, celery, peppers, cauliflower, bay leaf, sage, thyme, salt and pepper in a large pot. Cover and bring to a boil over high heat, then lower the heat to medium-low and cook at a medium boil, stirring occasionally, for about 25 minutes, or until the carrots are tender. Drain in a colander set over a bowl. Reserve the broth and the vegetables separately. Heat the oil in a large deep skillet over medium-low heat. Add the onion and the shallot, and sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the onion is softened. Add the rice, stirring to coat with the oil. Cook for 5 minutes, stirring frequently. Add 1 cup of the reserved broth. Stir constantly for about 2 minutes, or until the rice absorbs the broth. Add the remaining broth, ½ cup at a time, stirring continuously for about 2 minutes after each addition, or until the broth is absorbed by the rice. Taste the rice for doneness. Stir in the green peas. Remove from the heat. Stir in the reserved vegetables, the mozzarella, and Parmesan, stirring until the cheese melts slightly and the risotto is thick and creamy. Taste for seasonings. Serve immediately.

White Cheddar and Broccoli Mashed Potatoes
by Claire Criscuolo, RN

Serves 6

• salt to taste
• 6 Small-medium organic Yukon Gold potatoes, cut into eighths
• 2 Broccoli crowns, florets separated
• 1 Cup organic milk or soymilk
• 2 Tablespoons extra virgin olive oil
• ½ Small organic jalapeno pepper, minced, always wash your hands immediately after handling hot peppers
• 1 Cup shredded white cheddar cheese pepper to taste

Bring a large pot of lightly salted water to a boil in a large covered pot over high heat. Add the potatoes, cover and cook for about 10 minutes, or until tender-soft when tested with a fork. Add the broccoli florets and continue cooking for about 3 minutes, until the potatoes are soft and the broccoli just tender. Reserved ½ cup of the water before draining the potatoes and broccoli. Return the drained potatoes and broccoli to the pot. Add the reserved water, the milk, the olive oil, and the jalapeno pepper, salt and pepper. Using a hand masher, mash the potatoes and broccoli until creamy. Add the cheddar and stir to combine until the cheese melts. Taste for seasonings.