I recently purchased Washington Delicious apples from a local health food store. I was excited to find beautiful, true red apples that I could actually recognize. They all had stickers applied to their skins. One apple had four: three that said "Organic" and one that said "Washington Delicious, Grown in USA." By the time I peeled all the stickers off, the apple looked wounded, but it was delicious. I can remember a time when grocery clerks knew what kind of fruit they were selling. Admittedly they didn't have to distinguish between organic and non-organic back then. But now even I have to read the sticker to know what I'm buying. Is it an Organic Pink Lady locally grown, or a non-organic Braeburn from New Zealand?
I choose organic produce because, despite the higher cost, I feel I am protecting myself in some small way against chemical fertilizers and pesticides. But the most compelling reason is simply to satisfy my palate. I have been stung more than once by buying melons that looked perfect only to find they are pale and lifeless inside. When I lived on an orange ranch in Fillmore, I discovered that blemished or disfigured oranges tasted better than the picture-perfect specimens in a supermarket. My experience in Arkansas, where I had only Texas oranges available, taught me that greenish oranges, while unappealing to look at, were actually ripe and good to eat. Now, when I buy fruits and vegetables, I want scrumptious taste more than I want an ideal still-life specimen.
I choose organic produce because, despite the higher cost, I feel I am protecting myself in some small way against chemical fertilizers and pesticides. But the most compelling reason is simply to satisfy my palate. I have been stung more than once by buying melons that looked perfect only to find they are pale and lifeless inside. When I lived on an orange ranch in Fillmore, I discovered that blemished or disfigured oranges tasted better than the picture-perfect specimens in a supermarket. My experience in Arkansas, where I had only Texas oranges available, taught me that greenish oranges, while unappealing to look at, were actually ripe and good to eat. Now, when I buy fruits and vegetables, I want scrumptious taste more than I want an ideal still-life specimen.
Several years ago I volunteered at a local food bank and brought along several shopping bags of tangerines picked from my backyard tree to donate to the cause. The next week when I came back, I saw my lovely tangerines at the bottom of a bin designated for hog farmers. Admittedly, the fruit was small by commercial standards, and it had seeds in it, but the flavor was the best I've ever tasted. I was disappointed that my donation was going to feed animals that probably had no appreciation for a tangy taste. While it was my wish to help feed the needy, I realized that other people don't always see things the way I do.
Last week I stopped in at the McGrath Family Farm in Camarillo to pick up some veggies for dinner. I was greeted by a young man who offered me a deal on some pretty sorry looking corn. Not only did he offer me a cash discount, but he said he would husk the ears and cut out the worms for me. I could not pass this up. I came home with a bag of fresh corn that provided me a succulent dinner with almost no effort. The corn was great straight, after just a few minutes in boiling water -- no butter, no salt -- just luscious summer-corn taste. The helpers at McGrath's 101 Highway stand don't need stickers to tell them what kind of apples they sell.
Although I no longer live the farm life, I do have three vegetable boxes in my back yard. Nothing pleases me more than to step outside and gather a handful of curly parsley or pull Kentucky Wonder beans fresh from the vines. And if the slugs have slurped a notch from a strawberry or two, I simply cut it out and rejoice in the unbeatable flavor.
Last week I stopped in at the McGrath Family Farm in Camarillo to pick up some veggies for dinner. I was greeted by a young man who offered me a deal on some pretty sorry looking corn. Not only did he offer me a cash discount, but he said he would husk the ears and cut out the worms for me. I could not pass this up. I came home with a bag of fresh corn that provided me a succulent dinner with almost no effort. The corn was great straight, after just a few minutes in boiling water -- no butter, no salt -- just luscious summer-corn taste. The helpers at McGrath's 101 Highway stand don't need stickers to tell them what kind of apples they sell.
Although I no longer live the farm life, I do have three vegetable boxes in my back yard. Nothing pleases me more than to step outside and gather a handful of curly parsley or pull Kentucky Wonder beans fresh from the vines. And if the slugs have slurped a notch from a strawberry or two, I simply cut it out and rejoice in the unbeatable flavor.

