In the spirit of being helpful... wait, no, let's be honest...
Because my creativity will be at an all time low after doing inspections at Tall Ships and Tacoma Freedom Fair and in keeping with my job as a food inspector eating local, I am posting some canned content. The good stuff will return this weekend with a wrapup of our produce haul!
Give us this day our seasonal nosh...
In our last post, we wrote about eating seasonally. So how do you know what's really in season? If you're like us, we cheat and have a share in CSA to load our fridge with time appropriate goodies. Or you can also support your local farmers by going to a Farmer's Market and choosing fresh produce from local growers, which also means your food doesn't have more frequent flyer miles than you do.
If you want to know what's in season because it's NOT the season for Farmer's Market - like late fall through early spring - Sustainable Table has a listing of what's in season in your part of the country. Check it out!
Right now, 'tis the season for a lot of stuff in the Puget Sound!
This is the way we wash our food...
The inspector part of me wants you to know that washing your produce is one way to cut down on Foodborne Illness - the fun stuff like diarrhea, nausea, vomiting, and generally feeling like death because of something you ate.
Our produce, even though it looks clean, really isn't clean. Produce can be irrigated with water contaminated with sewage, pesticides, chemicals or agricultural run-off (aka Cow Poo Tea), coated with waxes, covered with dirt and grime during transport, not to mention handled by growers and pickers who may not be the cleanest themselves.
The solution to all the funk on your food? Wash it!
Check out the FDA's tips on safe handling of raw produce and while you're at it, wash your hands too!
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