To Organic or Not to Organic?

Organic or not to organic, that was my question...  We have all seen the labels, "organic", "100% organic", "contains organic ingredients", "hormone-free", "free-range", "antibiotic-free", "natural", and of course they all sound good and better for us.  But are they really?  Furthermore, when you think about organic food, you probably love the idea of not putting synthetic fertilizers, chemicals, antibiotics and hormones into your body.  You probably love the idea not harming the environment and supporting sustainable farming.  Many times you also hear that organic food tastes better and has more nutrients.  I ask the questions, is it all true or just great marketing?  Well, you can find unbelievable amounts of information for and against organic products, so I wanted to share a few articles with you that helped clear it up for me.

Some of the most important points from my research that I would highlight include:
Eating organic does not necessarily mean eating healthier.  Organic junk food is still junk food!  If we focus on eating more "real food" and less processed food whether organic or not, we will be heading in the right direction.

Important reasons to buy organic

• Pesticides.  Conventional growers use pesticides to protect their crops from molds, insects, and diseases.  When farmers spray pesticides, this can leave residue on produce.  According to the USDA, organic produce carries significantly fewer pesticide residues than does conventional produce.
• Food additives.  Organic regulations ban or severely restrict the use of food additives, processing aids, and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweetners, colorings and flavorings and monosodium glutamate.
• Environment.  Some people buy organic food for environmental reasons.  Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.
• Taste.  Some people say they can taste the difference between organic and nonorganic foods.

Organic does not mean local!  Yes, organic farming is certainly better for the environment than conventional farming, but what about carbon footprint?  To truly be environmentally conscious, we most focus on "local".  What I have found is that there are some amazing options available to buy both local and organic at the same time.  You many just have to do a bit of research to find local farmers' markets and co-ops, but they are definitely out there.  I have included some links below to some great farmers markets and co-ops in the Houston area as well as a site that can help you find some in your area.

If you can't affort to always buy organic, do spend the extra money when it comes to what the Environmental Working Group (EWG) calls the "dirty dozen":  peaches, strawberries, nectarines, apples, spinach, celery, pears, sweet bell peppers, cherries, potatoes, lettuce and imported grapes.  These fragile fruits and vegetables often require more pesticides to fight off bugs compared to hardier produce, such as asparagus and broccoli.  Download a list of produce ranked by pesticide contamination at foodnews.org, an EWG website.

Articles
http://www.mayoclinic.com/health/organic-food/NU00255
http://www.nytimes.com/2009/03/22/weekinreview/22bittman.html
http://www.redbookmag.com/recipes-home/truth-about-organic-foods

Houston-area Farmers' Markets and Co-ops
http://www.centralcityco-op.com/
http://www.visithoustontexas.com/visitors/farmers-markets/
http://www.localharvest.org/

WHAT'S FOR DINNER TONIGHT?
Tonight we are having one my favorites, Green Chile Chicken Enchiladas.  This is such a quick and easy meal and it can be made ahead for the week or even made ahead and frozen for later.  Although it tastes great no matter what, it is the very best when you make it with fresh roasted chicken and tortillas fresh from the store.  We are having a huge pile of fresh veggies (baby carrots, cucumbers and yellow grape tomatoes) and ranch dressing for dipping.  Please note that I have included how to make this recipe kid-friendly, because made the original way it definitely has a slight kick.

Green Chile Enchiladas

Servings:  4

2                            Large Cooked chicken breasts cubed (roasted chicken or leftover grilled chicken are my favorites)

8                            Whole wheat or corn tortillas

1 can                    Hatch green chile enchilada sauce

12 oz                    Lite Sour Cream

1 ½ cups               Grated cheddar or Mexican blend cheese

Heat oven to 350 degrees.  Spray a 9X13” baking pan with cooking spray and set aside.  Wisk together enchilada sauce and sour cream in a medium-sized bowl.  Pour about ½ cups of sour cream enchilada sauce into bottom of 9X13” pan.  Inside each tortilla, place a scant ¼ cup of chicken, a tablespoon of sauce and a tablespoon of grated cheese.  Roll each tortilla and place seam down on top of the sauce in the pan.  After all tortillas are filled and rolled, pour remaining sauce over the top of the enchiladas spreading evenly.  Make sure that the edges of the enchiladas are covered in sauce so they don’t get hard in the oven.  Top the entire pan with remaining grated cheese.  If chicken was warm, place in the oven for 15 to 20 minutes until sauce is bubbly and cheese is melted.  If chicken is cold, cover with foil and head for 30 to 35 minutes, removing foil for last 5 to 10 minutes to melt cheese.  This recipe can also be made ahead and refrigerated for a few days or frozen for up to six months.  Let enchiladas thaw in refrigerator prior to heating.

Plus Kid Version

Servings:  4 children

1             Add’l chicken breast

6 oz        Lite sour cream

½ cup     Grated cheese

4             Whole wheat or corn tortillas

Save about ¼ cup of the sauce from recipe above and add about 6 oz of sour cream to sauce.  In a separate small pan, pour ¼ cup of sauce into bottom of pan.  Fill and roll tortillas the same as above.  Top enchiladas with remaining sauce and grated cheese.  If chicken was warm, place in the oven for 15 to 20 minutes until sauce is bubbly and cheese is melted.  If chicken is cold, cover with foil and head for 30 to 35 minutes, removing foil for last 5 to 10 minutes to melt cheese.


CHEERS!