Vert-à-Go

Members of the Saskatoon Co-op are invited to attend the Annual General Meeting, which will be held Tuesday 21 April at 7pm.

The March newsletter addressed a number of environmental issues, outlining the Co-op’s green policies and initiatives. At the upcoming AGM, We Are Many Festival (WAM) organisers will be putting forth several environmentally-friendly resolutions. You will have the opportunity to vote  on LEED-standard building for all new Co-op edifices, independent energy audits of all existing buildings, and local food procurement (aka the perennial problem of pork, pickles, and potatoes).

If you’re a Co-op member (if you’re not, you can sign up at any Co-op store), come vote for these changes–they can have a dramatic impact on our city because the Co-op is one of our biggest companies.

When: Tuesday, 21 April, 6:30 registration, 7pm call to order

Where: Commonwealth Ballroom, Hilton Garden Inn, 90 22nd St E, Saskatoon (Google map)

For more information: Saskatoon Co-op web site, WAM Facebook group

The Environmental Working Group has just released the 5th edition of its Shopper’s Guide to Pesticides. This handy cut-out-and-carry card lists which fruits and vegetables have the highest (and lowest) levels of pesticides so you can see at a glance when it’s most important to buy organically-grown produce and when the benefits of organic are less dramatic.

An EWG simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by almost 80 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead. Eating the 12 most contaminated fruits and vegetables will expose a person to about 10 pesticides per day, on average. Eating the 15 least contaminated will expose a person to less than 2 pesticides per day. (Shopper’s Guide to Pesticides)

Living in Saskatchewan, it’s much easier to find organic versions of some of the Dirty Dozen than others, especially if you prefer to buy more locally-grown produce. For instance:

• I don’t remember ever seeing organic BC peaches, nectarines,  pears, or cherries–I have seen Washington-grown ones at Safeway, but their taste was disappointing (I’ve eaten amazing organic soft fruit while in Washington, so freshness is obviously the issue, not inherent quality!). Most times, I would really rather eat something else entirely rather than risk spending a lot of money on imported out-of-season fruit that turns out to be sour or woody.
• Grandora Gardens (at the Saskatoon Farmers’ Market) and other vendors sell bell peppers treated with biological controls during late-spring/summer/early-autumn. You can grow your own in the summer.
• It has become much easier to buy organically-grown strawberries in the supermarket–both Safeway and Extra Foods often have Driscoll’s organic berries for sale during the spring and summer (imported from California). Local u-pick strawberries are not organically grown and although they certainly try to minimise chemical application, I am unsure about the level of pesticides involved. It’s pretty easy to grow your own–they are perennials and like all berries, taste a thousand times better picked straight off the plant.
• Organically-grown celery is easily found at (most/selected branches) Safeway, Sobey’s, and Extra Foods–let me know if you have trouble tracking it down.
• I’ve not seen organically-grown kale, but suspect it would be available at Dad’s–this is not really something I ever buy as there are so many other options for locally-grown greens (buy grow, freeze, or sprout your own year-round).
• Lettuce, again, is available from Grandora Gardens and other farmers’ market vendors in season. It is also ridiculously easy to grow your own from early May-September.
• Chilean grapes are often treated with up to 17 different pesticides. If you can’t find organic ones, US-grown grapes use fewer pesticides.
• Organically-grown carrots are available in grocery stores, but the ones from the farmers’ market are far superior in taste. I don’t know if conventional Saskatchewan carrot growers need to use as many pesticides on their carrots as those grown further south–our drier climate and colder winters can help reduce the need for many fungicides/insecticides.

And as far as the Clean 15 goes?

1. I tend to buy onions either from the farmers’ market, but I have no qualms about buying conventional Manitoba-grown ones from the grocery store.
2. I don’t buy a lot of avocados but will likely continue to get the odd regular one from the grocery store.
3. I tend to buy fresh corn in season from the farmers’ market, and then conventionally-grown frozen.
4. I generally have a greater concern about whether pineapple (and other tropical fruit) is fair trade and what the working conditions are for the farm workers than whether it’s organic.
5. I’m not a huge mango fan!
6. I buy asparagus in season from the farmers’ market. I never buy it from South America as the food miles are just too appalling.
7. I buy fresh peas from the farmers’ market and am still trying to find a large-enough, sunny-enough patch to grow my own. Otherwise, frozen conventional.
8. Kiwi fruit gives me an anaphylactic reaction, so I never buy them! It is very high on the list of allergy-inducing fruit, so be careful before giving it to children or serving it to guests.
9. I buy cabbage from the farmers’ market is so fresh and delicious and economical, but good to know that the grocery store is an acceptable backup.
10. I have personally never figured out how to make eggplant edible, myself! I’ll happily eat someone else’s.
11. I don’t think I’ve ever bought a papaya!
12. I never buy watermelon out of the summer season because it comes so far and tastes so dreadful, but will feel more comfortable about buying it from the grocery store when I do (now, if I could just find a fool-proof method for choosing a good one! Any advice?).
13. Interesting that broccoli rates so highly. I would have thought it would have ranked much worse because of all the tiny flowers that are vulnerable to pests! I like to buy it locally when it’s in season because it’s so beautiful and fresh, and bought organic when it’s on sale. But I will feel much happier about picking up a bag of regularly-grown from the bargain bin in future!
14. Again, interesting that tomatoes rated so highly. I would have thought they’d be worse, although I suppose if they’re grown in a greenhouse, pests are not a huge problem. My main issue is that grocery store tomatoes taste vile, and conventionally-grown tomatoes can be vulnerable to salmonella due to bad growing practices. Avoiding pesticide residue is not the only reason to buy organic! I grow my own in the summer, and buy from Grandora/other farmers’ market vendors during late spring/summer/autumn. (it takes a *lot* of energy to heat a greenhouse in Saskatchewan, or even BC, in the winter–very possibly moreso than growing them in a hot southern field and trucking them north). Seasonality is my main consideration–I haven’t bought a fresh tomato for months (and yes, I am missing them A LOT).
15. Sweet potato is something else that I’d usually get at the regular grocery store.

Here are the lists of the best and the worst–you can get a printable version of the EWG Shopper’s Guide to Pesticides that you can put in your wallet here. Remember, avoiding pesticide residue is not the sole reason for buying organically grown produce–organic practices can help improve soil, reduce water usage, improve environmental conditions for animals, birds, and insects, and may (but certainly not always!) go hand in hand with better working conditions for farm workers. It often (but again, certainly not always) may have a lower risk of disease or contamination. Conversely, local conventionally-grown produce may in fact have a better environmental footprint than imported organic. But reducing pesticide exposure is a pretty major concern for most organic consumers, and so it pays to know exactly what you’re eating.

The Dirty Dozen (always buy organic)

1. peach
2. apple
3. bell pepper
4. celery
5. nectarine
6. strawberries
7. cherries
8. kale
9. lettuce
10. grapes–imported (this is a US guide, so this would mean non-US-grown grapes)
11. carrot
12. pear

The Clean 15 (lowest in pesticides)

1. onion
2. avocado
3. corn
4. pineapple
5. mango
6. asparagus
7. peas
8. kiwi
9. cabbage
10. eggplant
11. papaya
12. watermelon
13. broccoli
14. tomato
15. sweet potato

My source spotted a few organic produce specials at the Extra Foods on Broadway: a 3lb bag of organic BC Gala or Granny Smith apples for $2.99 and organic bananas are under a dollar. She said that organic avocados were also on sale. The flyer lists organic BC Ambrosia apples for $1.29/lb, but I’m not sure if they’re available at the Broadway location or not. The location on 51st Street has a good range of organic produce.

I also checked the Safeway flyer online and they have a lot of organic produce on sale. I like that you can search their flyer for the word ‘organic’ (or any word, obviously!): strawberries ($3.49), lots of Canadian/US apples for $1.49, celery $1.49, green peppers $2.99, Canadian white mushrooms $1.99, frozen blue/raspberries/mango $5.49, (these are all Club Safeway specials so you need to use one of their loyalty cards).

Extra Foods on Broadway has moved apples and other organic fruit further down the store to the middle aisle because the organic ‘ghetto’ section was getting too crowded. It’s great to see organic produce being normalised and put right among the ‘regular’ food. Safeway has been doing this a lot more in the past year. I was thrilled to see one of their main strawberry specials last year was all-organic and given high profile right at the front of the produce department at the 85h Street location–they didn’t even have a non-organic variety offered at all that week, which is great, considering that strawberries are one of the most chemically-treated fruits out there and a great organic choice.

Silky shark and bottlenose dolphin, Costa Rica (Sharkwater documentary)

Last week it was reported by Rob Stewart (director of the documentary Sharkwater) that both Loblaws and The Great Canadian Superstores were selling canned shark fin soup in the run-up to the Chinese New Year. He wrote on his blog:

“After Sharkwater’s release in Canada, Galen Weston, the CEO of Loblaws, brought me out to dinner with his wife Alexandra, and expressed his great interest in supporting the cause…Selling shark fins en masse; supporting the destruction of sharks, the oceans and the ecosystems we depend on for survival is how Loblaws supports the cause. Its outrageous that its happening in our own backyard… after we already know shark populations have dropped more than 90%. Help us fight this, and show Loblaws and Galen Weston that this was a bad decision… and lets get shark fin removed from Canadian Superstores. There’s still time to turn this around.” –Rob Stewart on the Abandon Fear blog

I’ve previously written about the dire situation of the world’s shark population. When I read Rob’s post today I got set to fire out an email of complaint to the corporate head office, but then learned (to my delight) that Loblaws had already withdrawn shark fin soup from all its stores’ shelves a few days later in response to the public outcry. This just goes to show the importance of letting the powers that be (whether they be corporate or governmental) know our opinion about how they run their business (or what they decide to do with our money). Speak out! Fill in a comment card, call your MP, write a letter to the editor! You have nothing to lose and everything to gain. For more information on what you can do to help sharks (and other ocean life), visit www.savingsharks.com.

Saw at Sobey’s today that they had Bob’s Red Mill organic flours/grains on sale, as well as organic pastas by Artesian Acres (kamut linguine, spaghetti) and Eden Organics (mini alphabet soup & curly vegetable pasta). All of these things ranged from 50 cents to a $1 off; I expect the sale will run till the end of the week.

With the shaky economic outlook and increased prices on many items, including food, most people are paying closer attention to their grocery bills. In the UK, pricier organic and free range foods have taken a hit, and in the US, shoppers are abandoning the champagne-style emporium Whole Foods (often dubbed ‘Whole Paycheque’) in droves for its beer-and-skittles competitor Trader Joe’s for their organic goods.

Here in Canada, we haven’t seen the same hikes as elsewhere in the world, but food prices are still up about 5-6% from this time last year (mainly on staples like flour–I expect imported produce prices will continue to follow fuel prices pretty closely). So I’m going to start posting good deals that I’ve found around town on sustainable, organic, local, and ethical food. Let me know if you spot something so we can share it!

Safeway has organic BC Gala and Jonagold apples on sale this week for only $1.49/lb. They should be available at this price until Saturday 29 November (you’ll need to be a Safeway Club member to get this price).

photo: my 2008 Weird James Beard Award winner

When you grow your own food, you inevitably produce some bizarre specimens from time to time. Nature isn’t perfect–no matter what those bins of clone-like supermarket produce or air-brushed food magazine photos might lead you to believe. This prejudice against misshapen vegetables is responsible for supermarkets rejecting thousands of tons of perfectly edible food every year, which, if farmers cannot sell elsewhere, is relegated to compost or animal feed, or simply left to rot in the field. It also forces a significant number of farmers to use pesticides for purely cosmetic reasons.

How did we reach a point where so much food is wasted or unnecessarily doused with chemicals simply because someone decides it doesn’t look pretty enough to eat? I believe that a vicious circle has been created between consumers, who refuse to buy blemished produce, and supermarkets, which respond to and then further feed that choice by only stocking cosmetically uniform produce. Generations of people have become so removed from the food production chain that they no longer understand that vegetables come in all kinds of shapes and sizes, that they are grown in fields exposed to insects and the elements, and that the best-tasting fruits and vegetables are often the funniest-loooking ones. Because they’ve never grown their own food and usually have no idea who is growing the food they buy or how they’re doing it, their main instinct in the supermarket is fear*–fear that can only be assauged by seeing the same reassuringly familiar and homogeneous produce every time they walk in.

Thankfully, there is a growing backlash against this produce perfectionism. I also hope that as more people take up gardening, they will develop an emotional investment in their food that will keep them from cavalierly tossing a not-so-perfect specimen. Indeed, I hope that they will embrace them and celebrate them (and, if possible, eat them)!

This year, I’ve given my annual weird vegetable award to the potato above, which is shaped like some kind of…well, I’m not exactly sure, but it’s got an interesting snout, at any rate, and it looks quite jovial. For more amusing examples of Regular Food Gone Horribly Wrong, visit MoFA (Museum of Food Abnormalities). And please comment about or send pictures of your own strange home-grown examples!

* fear of eating food that ‘tastes gross’, fear of eating food that has gone bad, fear of germs and dirt on food, fear of getting sick from food, and the deep-seated fear of acknowledging that food is produced in the real world and isn’t just magicked out of thin air by white-clad fairies.

It can be really difficult to find a good dill pickle. Either they’re too soft, or too salty, or the wrong kind of sour, or they’re just plain from too far away. Over the seven years I lived in England–where, inexplicably, grocery stores don’t carry them and most people have never even heard of them–I kept dreaming of those tall glass pickle jars lining my mom’s cold room.

I still haven’t lost any of my enthusiasm for them and have since introduced two small new pickle fiends into the world, so a jar doesn’t exactly last in our fridge for months at a time. I vowed that 2008 was the year that I was finally going to learn how to make them for myself! In August I picked up a couple of bags of small cucumbers (these are available pre-bagged at various farmers’ markets, although I got mine from Sobey’s, who had brought them in from Sovereign Colony near Rosetown). I didn’t have any canning experience, though, so I took them down to the farm to get some long-overdue instruction from my mom. We used her mother’s old recipe–and, I believe, some of Grandma’s old jars too!

Please note that this recipe assumes a familiarity with good canning practices (sterilising jars and following proper sealing procedures).

Olive’s garlic dills

Wash cucumbers. Pack into sterilised jars with garlic and dill. For each quart of cucumbers use:

• 3 cloves garlic
• fresh dill (4 good-sized stems of both leaves and flowers)
• 2 cups water
• 1/2 cup white vinegar
• 1Tbsp pickling salt

Bring the brine to a boil, pour into jars and seal immediately (no boiling water bath required). Takes six weeks to pickle.

These pickles will last for at least a year (if you haven’t already eaten them all by then), but we have eaten from older jars with no problem at all. I was surprised at how easy it was to do. I did the second batch back at home using snap lids. One lid hadn’t snapped down like the others by the following morning (until I pushed on it), so I stuck that jar in the fridge for its 6-week pickling phase and will use it first, just in case.

And if you don’t feel like waiting until November for your pickles, or you just don’t feel like canning right now? Here’s a great recipe for refrigerator pickles that can tide you over.

In March, Station 20 West Community Enterprise Centre lost committed provincial funding of $8 million for its unique community health and social services centre. The Saskatchewan Party government’s decision sparked outrage and, since then, thousands of people from across the city have joined the Station 20 West campaign. Although construction plans have now had to be scaled back to reduce costs, the centre will still house important services that will improve the lives of those living in Saskatoon’s core neighbourhood and help revitalise the area.

Here is the latest Station 20 West update:

• The revised plan calls for a smaller two-storey building of 19,000 square feet. The estimated cost to shell in the building is $2.6 million. The food store will be responsible for its own fit-ups and the other tenants will be asked to bring their own improvements.
• The revised centre will continue to be home to a locally-owned grocery store, and a number of important health and social agencies focused on improving the lives of individuals and families in the core neighborhoods.
• Services available through Station 20 West will provide improved access to nutrition education, healthy food, youth leadership programming, outreach education and employment, and small business development services.
• The organization will take a $600,000 mortgage, and has so far received donations totaling $325,000. Station 20 West still needs to raise $1.675 million and intends to have all of the money raised by December 31, 2008. The target to start construction is the fall of 2008.

You can make a donation to the Station 20 West campaign here. And if you’re looking for a fun way to support the campaign, why not come out to McClure United Church’s Station 20 West fundraiser on Friday 26 September?

The evening will include:

• a presentation on Station 20 West
• exciting entertainment
• delicious dessert!

When: Friday 26 September 2008, 7pm-10pm

Where: McClure United Church Auditorium, 4125 Taylor Street, Saskatoon (Google map)

Cost: Adult $12, Family $30, Students $7

You can get your tickets from:

• McClure United Church office (373-1753)
• McClure Place office (955-7677)
• Joan Bell (955-2080)
• Aurelia Grimes (477-3039)
• Quint office (978-4041)

On a cool-ish day like today, when three-quarters of our household has been felled by a rotten cold, it seemed like a good time to make something warm and comforting to eat for supper. Somehow a salad just doesn’t seem that appealing when you’re nursing sore throats! (Cold cucumber slices might be the exception.)

My crisper drawers are filled to bursting with vegetables at the moment, some of which have been there for quite some time. Normally I am much better about keeping track of what’s in there and not buying anything unnecessary, but a combination of events have left me with me with double quantities of rather aged vegetables: first, I was away for a couple days last week, and then my neighbour left for 2 weeks, generously gifting me with the perishable contents of her fridge. We’ve been harvesting daily from two garden plots, and yet I was still unable to resist buying not just one, but TWO bags of new baby carrots* the other day, despite already having a nearly full bag of old crop carrots languishing in the fridge. This plethora of carrots had further managed to hide a truly elderly bag of celery from sight, and I also had a bag of beet stems which I had somehow not yet found a use for, despite pulling them out to look at them every day for two weeks.

To make things short, I had a lot of veggies that wouldn`t even win second prize in a beauty contest, and they weren’t about to get any prettier. But as any restaurant chef (or your grandmother) knows, after you clean out the fridge, it’s time to put soup and stew on the menu–slow-cooking brings new life to sad sack vegetables. There’s no need to be scared of them and you don’t have to throw them out just because they’re not at their peak anymore. After all, you wouldn’t chuck away an entire apple just because it has a little bruise–you just cut around the bad spot and eat the rest, right?

I gave my last-ditch stew some extra summery zing with fresh green beans from the garden and lovely earthy new potatoes. And I have to say that it was absolutely delicious. Now, I just need to tackle that 20lb case of ripe peaches and that huge bag of rhubarb…**

11th Hour Stew (aka It`s Now or Never)

• 1.5 pound package of stewing beef (Benlock Farms, via the Saskatoon Farmers’ Market)
• 2 small-ish onions (old crop, so one was going a little dodgy on the outside–just peel off the offending layer/s), chopped
• 4 carrots (which needed a good shave to get rid of those white hairs, frankly), sliced into rounds
• 3 stalks of celery (what I could safely rescue from that limp old bag), chopped
• a big fistful of beet stems (well-picked over to get rid of the dodgy ones), chopped
• one clove of garlic lurking in the butter compartment, chopped
• a half-bag of last year’s frozen fresh tomatoes (about 2 cups) which I had discovered in the freezer and which was starting to form ice crystals since I robbed half of it for something else last month
• half a dozen mushrooms (the last of a bag), chopped
• a nice big handful of green beans, broken into bite-sized pieces
• 6 small/medium new potatoes, quartered
• a bottle of Paddock Wood Vienna Red beer (any beer will do, as light or dark according to your taste)–or use water or vegetable/beef stock

Brown the beef in a bit of oil in your big stewing pot, throwing in the onions and garlic partway through. Then add all the vegetables (apart from the beans and potatoes), the frozen tomatoes, and the beer. Bring to a boil, then turn down the heat and slowly simmer for an hour and a half, adding water if need be. Twenty minutes or so before you’re ready to eat, add the potatoes. When the potatoes are tender, throw in the green beans for five minutes or so while you’re setting the table. They should still have some bite; don’t cook them to within an inch of their life.

Serves 4 with bread, butter, and dill pickles–you’ll have leftovers for 2 that you could serve over egg noodles–go grab some at the farmers’ market!

* Sovereign Colony’s new crop of carrots are now available at the 8th St Sobeys! These are the most delicious carrots you can buy at a big chain grocery store, and they`re grown just down the road in Rosetown. Keep an eye out for their potatoes, which should be arriving at Sobeys soon too.

** Tomorrow! I`ll do it all tomorrow! August`s bounty has a habit of turning me into Scarlett O`Hara.