https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2012/04/013.jpg?time=17304979726501000Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-12-28 13:24:302024-04-30 17:34:03This is a test
Yesterday was the first part of the examination of the answer to the question that many have asked throughout the years. Today we finish with the article and look at some points that it raised.
Acres USA originally published this article, and is used here from their Reprint Archives. This is the second of two segments. Our comments and notes will be inserted throughout.
Mary-Howell Martens is admired and recognized as one of the nation’s pioneering leaders in sustainable agriculture.
Together with her husband Klaas, Ms. Martens owns and operates Lakeview Organic Grain in Penn Yan, New York, one of the Northeast’s largest and most successful organic grain businesses. Started in 1991, the Martens’ 1400-acre farm and feed mill, which they work with their children Peter, Elizabeth, and Daniel, and 10 employees, currently supplies organic feed and seed to over 300 organic livestock farmers in New York and Pennsylvania.
Is Organic Food More Nutritious Than Conventional Food? Part II
by Mary-Howell R. Martens
Animal nutritionists have noted a drop in nutritional quality of animal feed, especially corn and forages, over the past 25 years. Dave Mattocks of the Fertrell Company in Bainbridge, Pennsylvania, has been formulating animal rations for many years. He reports that he has had to continually increase quantity of protein sources in animal rations in order to maintain a constant level of protein. He feels that this reflects that the average protein level in grain has been dropping. When plants are induced to produce more quantity (higher yield), it is usually at the expense of something else, in this case, certain key molecules that affect quality and nutrition. Confirmation of this observation would probably be available if one took the time to sort through and analyze the reams of data that forage analysis labs have collected over the past 25 years.
Indirectly related to observations about declining feed quality, an article in the March 25, 2000 issue of Science News described research that showed that plants growing with increased air CO2 levels (as is possible in the future with the greenhouse gas effect) do indeed grow faster and produce more carbohydrates, but the protein levels are lower. Insects feeding on these plants eat excessively but grow poorly. Sheep eating such plants eat less, grow poorly, and digest their food more slowly, probably because the essential bacteria in the ruminant gut are themselves protein deficient and malnourished. This is important research that needs to be considered for several critical reasons. First, of course, because the Earth’s atmosphere is changing and we need to anticipate how this may effect vegetation and the organisms that feed on the vegetation. Secondly, this research can offer valuable insight into the critical factor of genotype-x environment interaction, a factor which is largely being overlooked in the biotech and Green Revolution discussions.
Regardless of all the other issues involved with genetically engineered crops, it seems logical that unless we pay attention to the soil and other environmental factors first, efforts to improve yield, nutrient content, or pest resistance of crops through genetics alone will be far less successful than they might be. Results obtained on well-managed research farms may not be repeatable on poorer soils that are not being as intensively managed. Most crops have far more genetic potential than they are able to express already. Producing high yields on poor soils without maintaining fertility levels will only postpone famine until the soil becomes exhausted. We should not see genetics alone as the solution to management problems, as a way that allows farmers to continue poor production practices on their farms. Many American farmers face a corn borer problem because they don’t rotate properly and use other practices, such as no-till, that allow large pest populations to build. Bt corn makes it easier to continue poor management practices, at least until pest populations develop resistance. Obviously, new traits could then be engineered into corn to control the resistant pests, but the underlying problem is still not being addressed by this approach.
Often, when discussions of the relative nutritional merits of organic versus conventional food come up, someone will invariably quote a 1948 study by Dr. Firman Bear at Rutgers University. Unfortunately, using this research to support any such claims is quite incorrect, because this study did not compare organic and conventional food. Instead, it compared crops grown in mineral versus organic (muck) soils, it had nothing to do with use of chemicals. However, perhaps Dr. Bear did get it right on one point. The research showed that the composition of the soil has a major and readily detectable influence on the mineral content and the nutritional quality of food. By better understanding the role that a healthy, microbially active soil can make on nutritional quality of plants, perhaps then we then can design agricultural systems that will maximize this. On an organic farm, careful attention is placed on improving soil quality, increasing soil organic matter, and enhancing soil microbial life, crops are carefully rotated and soil is specifically amended to balance all aspects of soil fertility. It makes logical sense to conclude that plants produced under such a system could indeed be more flavorful and nutritious.
Some comments and thoughts. First off, I agree with what is being said here, mainly that we shouldn’t be caught up in the “organic by default” trap that is so easy to fall into. What is meant by that is the simple absence of anything considered harmful does not equal healthy food. Simply because no pesticides, herbicides, fungicides, chemical fertilizers, etc. etc. haven’t been applied, does not mean it is tasty and healthy. If nothing at all has been done to or with the soil, does that automatically mean all is well? Not really- there is much to be done in improving the fecundity of the soil including biological as well as structural improvements, organic matter, re-mineralization and nutrient balancing. Who would you want to eat produce from, one who has done nothing and calls it “organic” or one who has increased the biological health of their soil through careful and well researched amendments and inputs that are non-chemical in nature?
“There have been few studies that directly contrast the chemistry of conventional food to organic food.” Gosh, I wonder why… who normally funds such research? The Corporate Abgribusiness are not in the slightest interested if organic food is better, because that is not what they are in the business of.
“…over a two-year period, average levels of essential minerals were much higher in the organically grown apples, pears, potatoes and corn as compared to conventionally produced products. The organically grown food averaged higher in calcium, chromium, iron, magnesium, molybdenum, phosphorus, potassium and zinc, and lower in mercury and aluminum. A more recent study out of Australia showed a similar difference between calcium and magnesium levels in organic and non-organic food.” Yet when research is done, it conclusively shows that there are many more minerals that are essential for our health in organic, sustainably raised food.
“Weibel found interesting correlations between the microbial activity in the soil, a condition closely associated with organic management, and the nutritional status of the apples, especially the phosphorus level.” This is a perfect point of healthy soils equal much healthier produce. The correlation can be furthered to include healthier people from eating healthier produce… “This corroborates work done by Elaine Ingham at Oregon State University, who has shown that corn and grape plants grown in association with mycorrhizal fungi produce fruit with higher protein levels.” Mycorrhizal fungi are symbiotic fungi that greatly increase the nutrient uptake in plants and are essential to having biologically living, healthy soil.
“Regardless of all the other issues involved with genetically engineered crops, it seems logical that unless we pay attention to the soil and other environmental factors first, efforts to improve yield, nutrient content, or pest resistance of crops through genetics alone will be far less successful than they might be.” Really? Do ya really think? Common sense would dictate that to ignore the very foundation of agriculture- the soil- would be to invite disaster on the scale of many of the world’s other civilizations that ignored their soil. Almost without fail, they do not exist anymore. Those that do are on such a diminished scale in comparison to where they used to be in production as to be almost unbelievable. Who would call Iran, Iraq and Syria “The fertile crescent” or “Breadbasket of the world” today? These are just 3 examples of those that have managed to survived the loss of their soils.
This is a great article that not only introduces some reasoned, rational thought to the perennial question of nutrition, it also introduces many to the thought of what does the term “organic” really mean, and what is it made up of? I really hope this raises more questions than answers and sets you on a direction of learning more about what you eat, where it comes from and how is it raised. Only by answering these and many other questions can you be a true part of the solution of helping to create more demand for healthy, nourishing, sustainably raised food.
Yes, this is work, it takes time, thought and energy, but unless you want to just sit back and consume whatever is sent your way by the advertising and corporate agribusiness giants, this is the only way.
https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2012/07/certified-organic.jpg?time=1730497972250250Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-12-19 08:00:562024-04-30 17:34:03Is Organic Food More Nutritious Than Conventional Food? Part II
This question is often asked, not only by those who are starting their reading and research into healthier foods, but by almost everyone at some point who actually stops and thinks about their food. This exact question has been the center of debate between the chemical and biological or sustainable agriculture communities for some years now. Those with large advertising budgets have spent dump truck loads of cash selling the public on the idea that there is no difference between spraying a custom mixed chemical slurry onto the soil and using compost, re-mineralization, green manures, proper crop rotation and building the soil health biologically. In fact, the advertising has sold the public and many farmers that the biological method is simply a waste of time and money. We are beginning to know better now.
The large Agribusiness companies are surprised and a little bit worried at the steady double digit growth of local and organic farming, and the reasoned, educated and dedicated support of that agricultural model through Farmer’s Markets, CSA’s, community gardening and farm shares. It can’t be ignored or brushed aside any more. Many think that the Food Safety Modernization Act- S.510- is a large scale effort to seriously hamper the growth of local biological agriculture. While a very small percentage of the total market share, the growth of local agriculture has the industry giants concerned, because if only 5-7 percent of the current market departed, that would mean losses in the tens of millions of dollars for them. That is completely unacceptable for the corporations, and their shareholders that control modern Agribusiness.
We wanted to present an article from one who is recognized as being quite knowledgeable in the field. From a basis of formal education leading to real world advisory positions in policy making governmental departments, she has the foundational knowledge to be able to speak authoritatively on the subject. Her own experiences as an award winning organic grain farmer who also educates others how to produce abundance without the chemicals now thought to be essential to successful large scale agriculture uniquely qualifies her to be able to speak on both sides of this question.
Acres USA originally published this article, and is used here from their Reprint Archives. This is a long article, and will be broken up into two successive segments. Our comments and notes will be included at the end of the article.
Mary-Howell Martens is admired and recognized as one of the nation’s pioneering leaders in sustainable agriculture.
Together with her husband Klaas, Ms. Martens owns and operates Lakeview Organic Grain in Penn Yan, New York, one of the Northeast’s largest and most successful organic grain businesses. Started in 1991, the Martens’ 1400-acre farm and feed mill, which they work with their children Peter, Elizabeth, and Daniel, and 10 employees, currently supplies organic feed and seed to over 300 organic livestock farmers in New York and Pennsylvania.
Noted for her wide-ranging efforts to promote sustainable agriculture, Ms. Martens is equally revered throughout the industry for her innovation, leadership, and stewardship. She received the prestigious Patrick Madden Award for Sustainable Agriculture in 2008, and has testified before the United States House of Representatives. She and her husband speak throughout the United States and Canada on sustainable agriculture and have written many articles on the subject.
In addition to her agribusiness endeavors, Ms. Martens, a graduate of the Cornell University College of Agriculture and Life Sciences, served on the USDA Advisory Committee on Agricultural Biotechnology from 2000-2002, and on the Cornell University’s College of Agriculture and Life Science’s Dean’s Advisory Committee from 2003-2009. She is also a member of the New York State Department of Ag and Markets’ Organic Advisory Committee and the Yates County Farm Bureau Board of Directors, in addition to numerous community volunteer efforts.
Is Organic Food More Nutritious Than Conventional Food?
by Mary-Howell R. Martens
Is organic food more nutritious or better tasting than conventionally produced food? This is a question that many people are asking, but unfortunately, there is no simple answer. So much more is involved in the nutritional quality of food than simply comparing organic versus chemical agronomic practices. There is certainly quite a bit of incorrect information, confusion, and wishful thinking on both sides concerning this subject, and probably there is as much variation in food quality produced on different organic farms as there is in the quality of food produced on different conventional farms.
Many people do believe that they can taste a difference between organic and nonorganic food. I usually think I can, but that might be because organic food is often fresher and more likely to be locally produced. Margaret Wittenberg, of Whole Foods Inc., says that in their stores, when customers ask whether organic foods are more nutritious, the company policy is to say that there is no evidence to say that this is true. However, she says that many customers remain unphased with this answer due to their own experiences and perceptions.
Some animals apparently can detect a difference in organic crops by taste. Floyd Hoover, in Penn Yan, New York, grows organic corn. One night he left several ears of conventional and organic corn side by side in his barn. The next morning, the organic corn had been nibbled by mice while the conventional corn had been ignored. Floyd then rearranged the order of the cobs, but still the mice avoided the conventional corn. Finally, he hid the organic corn, but the mice refused to touch the conventional corn. Within a few nights, the mice found the hidden organic corn and had a feast. Anecdotal evidence such as this indicate that for many people and apparently animals too, detectable quality differences do exist. Scientifically, however, it is difficult to draw definitive comparisons about the nutritional quality of conventional and organic food. Many environmental factors influence the nutritional quality and flavor of any type of farm product, including soil type, soil moisture, soil microbial activity, weather and other climatic conditions. Cultural practices, such as crop variety, seed source, length of growing season, irrigation, fertilization, cultivation, and post-harvest handling, will also affect food quality.
There have been few studies that directly contrast the chemistry of conventional food to organic food. Research reported in the Journal of Applied Nutrition showed that on a per-weight basis over a two-year period, average levels of essential minerals were much higher in the organically grown apples, pears, potatoes and corn as compared to conventionally produced products. The organically grown food averaged higher in calcium, chromium, iron, magnesium, molybdenum, phosphorus, potassium and zinc, and lower in mercury and aluminum. A more recent study out of Australia showed a similar difference between calcium and magnesium levels in organic and non-organic food.
Simply knowing the absolute quantity of chemical elements in a food sample may not be particularly revealing if we don’t know what molecules those elements are incorporated into in the food product. The same simple chemical elements may be organized into nutritious and flavorful molecules or may be organized into toxic, unpleasant-tasting molecules, or even into molecules that render plants more susceptible to insects and diseases. Certain amino acids such as proline have been linked to increased insect feeding and egg laying behavior. A plant slightly deficient in potassium may lack enzymes necessary to convert free amino acids into complex proteins. Another plant with adequate potassium might not show detectable differences in overall nitrogen level, but would contain more protein, might be much different in food flavor and quality, and might be much more resistant to insect attack.
It is possible to identify the specific chemical molecules that cause the typical characteristics we call “flavor” or “quality.” These generally are large, complex molecules, such as sugars, proteins, enzymes, esters, and organic acids. In a preliminary study, Dr. Franco Weibel at the Research Institute of Organic Agriculture in Ackerstrasse, Switzerland, compared a variety of parameters in apples grown under organic and conventional conditions, such as mineral elements, sugars, phenols, malic acid, selenium, dietary fiber, and vitamins C and E. Organic fruit also had significantly firmer flesh and better sensory taste evaluations. Weibel found interesting correlations between the microbial activity in the soil, a condition closely associated with organic management, and the nutritional status of the apples, especially the phosphorus level. The actual chemical soil phosphorus level had little impact on fruit nutritional status. This research also found that organic fruit was considerably higher in phenols. Plants naturally synthesize phenols for defense against pests and diseases. Possibly, the unsprayed organic plants were stimulated to make higher levels of these critical molecules in response to pest attack. These phenolic compounds that protect the plant also have been shown to be disease protectants in humans. This corroborates work done by Elaine Ingham at Oregon State University, who has shown that corn and grape plants grown in association with mycorrhizal fungi produce fruit with higher protein levels.
Research conducted at Ohio State University by Dr. Larry Phelan has shown that European corn borer insects given a choice between organic and conventional corn plants avoid the organic plants. His research is continuing to test two hypotheses for these observations. He feels that the organic soils, with a rich microbial population, may release plant nutrients more evenly over the season, resulting in slower, sturdier plant growth that is more resistant to insect attack. He also believes that the mineral balance of the soil and the plant plays a key role in insect resistance. In either case, the levels of complex molecules and water content in the plant tissue probably determines how tasty the plant is to an insect.
Can one person really make a difference, especially in today’s over-hyped, conflicting informational overload, technologically paced world? The real question is to whom do we want to make that difference- the world at large, the major international agribusinesses, or to our own community- however we define it? We are talking about our food system, by the way! That question and the following responses will hold true for just about any difference in any area you care to mention.
On a larger scale, most individual people will not be able to influence the status quo in any system. We don’t really work that way anyway, we work in smaller groups, or communities- at work, at home, with our circle of friends, our neighbors, social or church groups, etc. This is how we as humans really work and interact, as we have for tens of thousands of years. Large corporations also work in smaller groups- the board of directors, senior management and marketing are all much smaller groups of the corporate body. They simply have much more reach to a broader audience from a pre-supposed position of authority and power than most individuals do.
We all know stories of how a single person has changed their community by their actions. These usually happen over some period of time by continuing their actions to affect positive changes, educating and empowering others to help and being the example to everyone. Do you know of a similar story where you are, someone who has made a difference around you? This is one of the single most powerful examples of how we can make the difference we seek come to be. The benefit of technology today is that this can happen in many different geographical locations simultaneously, while at the same time being within a community both locally and virtually. Look at how the Farmer’s Market concept has spread and grown. In 2009-2010 there was a 16% growth in the number of operating Farmer’s Markets in the US. This is the result of not only dedicated and self-educated people locally, but online as well. Ideas were shared from completely different markets and approaches, and integrated into other ideas that helped the whole grow much faster than just the sum of the parts. One of the other main reasons for the sustained growth is the focus is positive- better, local food instead of shutting down big Agribusiness.
Now, take this to another level. Use this principle to its fullest. Get to know more about your local food pathways. Get to know your food better. Your relationship with your food should be significantly shorter than the 1200 miles that most food travels from the grower to your plate, yet significantly longer than the fork traveling 12 inches or so from the plate to your mouth. Many people’s sole relationship with their food is via their fork. Deepen your relationship with your food. After all, it is the third most important ingredient in your life, behind air and water! The local Farmer’s Market is only the starting point. You will find things, people, groups and opportunities that you didn’t know existed. It’s not like this is something entirely new, as most of you involved with local food, Farmer’s Markets, CSA’s, community gardening, and farm share programs have already spent considerable time reading, searching and learning how to find better, fresher, more healthy and nutritious food. As you search deeper and make more connections, you become the difference!
Once you get to know your local farmer, beyond the weekly visit to the farmer’s market, you will be amazed at the doors that open up. We offered to make pasta sauce and salsa for our friends Cory and Shanti at Whipstone Farm in Paulden, AZ. This came about from a visit to him at his Saturday Farmer’s Market stand, and seeing a sign for blemished tomatoes by the flat for a good price. After we said that we wanted to make pasta sauce and salsa, he stated that he didn’t have time, as the farm was way too busy. I offered to make the sauce for him, and he gave us the produce and let us keep half of what we made! If we hadn’t spent the time to talk with him, to engage with him, this win-win situation would have never come about.
Learn all you can about what you’re interested in, how it works and why it is good. As you gain knowledge, assume responsibility for that new knowledge and make the changes in your life that need to be made. Remember that actions speak much, much louder than words! After you have gained some experience, share that with others in your communities, both local and online. Few like to be preached at, so temper your enthusiasm with brevity. Give your experiences, as they are real and cannot be denied. Share positive impacts, as most people are interested in improving their lives and becoming part of a vibrant community. Create an interest in them to learn more. Gently introduce them to your community, and share some learning resources.
This is how strong communities are forged, lifelong friendships are started and how one person can truly make a profoundly positive and lasting difference in the world today. Start with where and who you are and move forward!
https://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2010/11/shaking-hands2.jpg?time=1730497972450450Stephen Scotthttps://w9j002.p3cdn1.secureserver.net/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-11-30 10:09:272024-04-30 17:34:03Can One Person Really Make a Difference Today?
There are many ways to use the remains of the Thanksgiving turkey. Of course, having a delicious herb-roasted and smoked turkey will leave fewer leftovers, but there are bound to be some no matter what. One of my favorites from childhood is Scrapple, but that is the subject of another post and recipe.
It has been colder here, so soups have been on the menu. Roasted bone and carcass broth based soups are always very satisfying and nutritious this time of the year. I wanted to share a different take on the re purposing of the noble Thanksgiving turkey in the role of a rich, hearty and extremely satisfying soup. This recipe uses pumpkin, as there is usually some left from making the pies, but any hard shell winter squash will work beautifully. The best flavor will be from a pie pumpkin, not a carving or field pumpkin. Taking advantage of the abundance of vegetables used at the Thanksgiving feast, this soup can be as rich and complex or as simple and straightforward as you wish. You can also make a couple of soups, as once the roasting of the carcass is done there are endless routes one could go with this soup. Roasting the turkey carcass after it has been cooked intensifies its flavors and prepares it for creating the rich stock, which is the base for partnering with the creamy smoothness of the roasted pumpkin.
Thanksgiving Turkey and Pumpkin Soup
For the Stock-
1 Turkey carcass- whole with some meat and skin left on it, or with wings
Roast the carcass on a large roasting pan or heavy baking sheet at 450F for 1 hour. It should be medium brown. Add the quartered onions, carrots, potatoes and pumpkin and roast for 1/2 hour. Other root vegetables can be roasted as well for different flavor dimensions. The vegetables should be soft, slightly darkened and well roasted, while the carcass should be nicely browned and almost falling apart. Browning the carcass and vegetables in the oven before simmering them in a pot gives the stock a more pronounced flavor and deeper color. Scoop out pumpkin, use 1 Lb now, reserve the rest. Place everything in a large heavy stock pot. Deglaze the roasting pan by adding 2-3 cups of water to the pan on the stove, bring to a simmer and scrape the browned bits loose with a wooden spoon. A cup of red wine with the water to deglaze will add an incredible depth to the flavor. These bits are very concentrated in flavor, called the “stock foundation” by the French. Add to stock pot, along with Bouquet Garni and tomato paste, which adds color and depth of flavor. Cover carcass completely with water- about 10-12 Qts and slowly simmer very gently for a minimum of 10-12 hours. During the first few hours, fat and proteins will rise to the top. For a clear stock- skim the top, but it is not absolutely necessary, as the fats will collect at the top when cooled, and the proteins will remain in the stock.
Once the stock has simmered, allow to cool. Skim fat from top and strain out bones and Bouquet Garni. Mash up remains of vegetables. Bone the turkey, leaving the soft cartilage and bits of meat. You should have a very thick stock, with no whole vegetables showing.
In heavy stock pot, preferably cast iron, melt butter over low heat and slowly cook onions for 15 minutes, then add garlic for 5 minutes. Add remainder of roasted pumpkin and bring to a simmer. For a smoother soup, puree pumpkin, onion and garlic mixture now. Return to pot, add potatoes, Turkey and stock. Slow simmer for 30 minutes. Potatoes should be tender. Add ground Salt and Pepper and chopped sage leaves, reserving some for a garnish. Finish simmering for 10 minutes to blend flavors. Add splash of cream to each bowl and serve hot with fresh bread.
This is always a hit, so I make extra. Enjoy and let us know how yours turns out!
Here is another great recipe that takes advantage of the abundance of fresh vegetables out there now. This is an easy, foundational salsa recipe that is extremely tasty just as it is, but also lends itself very well to experimentation with whatever fresh vegetables you have available. Everything is roasted to bring out the fullness of the flavors, and to help them mingle better. I’ve been able to do an acceptable substitute in the winter with fresh frozen chiles from our garden, and canned Italian plum tomatoes!
This is one of those salsas that just grabs you by the taste buds and gets your attention. No matter if it is mild or hot, you keep coming back for “one more bite”, because it just tastes so good. When having guests over, a batch rarely lasts through the evening, when it’s at the height of its warm, rich goodness. Best cooked outside, this lends itself beautifully to doing fresh quesadillas, queso fundido, burgers or all three in succession on the grill, along with plenty of cold beer and good friends. Watching the late summer sun going down after a hot day and enjoying the salsa along with other great food is one of the memories that will be brought up many times.
I like using several kinds of chiles, some mild, medium and hot to bring more depth of flavor to my salsas. I will start picking the mild ones, fewer of the medium, and less still of the hotter ones. This builds a base of flavor first, then heat. Don’t worry if it looks like you’re making tomato soup when you start roasting the tomatoes, everything will turn out just fine…
Roasted Fresh Garden Salsa
2 Lbs fresh tomatoes-diced. Plum tomatoes are best, but use what is fresh- a couple of different kinds will give more depth of flavor! Dicing will help remove some of the excess juice.
You’ll need a couple of large, heavy, shallow pans for roasting- preferable cast iron, as it retains the heat well and is easy to keep at the best temperature for roasting vegetables. The grill or outdoor stove is the best place to do the cooking, as the heat stays outside, and you get to enjoy the late afternoon! A couple of large bowls to hold the roasted vegetables and a large food processor or blender will be needed after everything is roasted.
Heat the pans to a medium heat, add the tomatoes to one pan, the bell peppers and corn to another, and if you have a third pan- the Chiles to that one. Let them roast until their skins start to turn dark. The skins should be a little black in spots and starting to loosen from the fruit. This can take up to a half hour depending on the heat of your grill or stovetop. Stir and turn with a wooden spatula occasionally. You will see some sticking, especially with the tomatoes- this is ok. When the Chile skins are starting to turn dark, add the garlic to that pan. Remove the veggies when they are fully roasted and have dark skins with a few black spots on them. The corn should have a dark yellow color to it. Put them all together into a large bowl and cover.
Toast the cumin and coriander in a small heavy pan over medium heat for 2-5 minutes, until they release their aromas. You will see the seeds start to darken and release their aromas- move the pan off of the heat for a second or two, then return to the heat. Continue this until the rich toasted aroma tells you they’re ready. Grind in a mortar and pestle or spice grinder to a coarse ground consistency.
Add the vegetables to the food processor in batches if needed and process with a chopping blade until a chunky consistency is reached. Do not over process to a smooth or fine consistency- you will lose flavor. Repeat until all the vegetables are processed, and return to a large serving bowl. Add ground spices, Olive Oil, salt and ground black pepper. Add splash of Balsamic Vinegar and mix well. Taste and adjust salt and pepper if needed.
Serve warm with chips, or in and on top of fresh hot quesedillas or accompanying queso fundido with chips.
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Is Organic Food More Nutritious Than Conventional Food? Part II
Yesterday was the first part of the examination of the answer to the question that many have asked throughout the years. Today we finish with the article and look at some points that it raised.
Acres USA originally published this article, and is used here from their Reprint Archives. This is the second of two segments. Our comments and notes will be inserted throughout.
Mary-Howell Martens is admired and recognized as one of the nation’s pioneering leaders in sustainable agriculture.
Together with her husband Klaas, Ms. Martens owns and operates Lakeview Organic Grain in Penn Yan, New York, one of the Northeast’s largest and most successful organic grain businesses. Started in 1991, the Martens’ 1400-acre farm and feed mill, which they work with their children Peter, Elizabeth, and Daniel, and 10 employees, currently supplies organic feed and seed to over 300 organic livestock farmers in New York and Pennsylvania.
Is Organic Food More Nutritious Than Conventional Food? Part II
by Mary-Howell R. Martens
Animal nutritionists have noted a drop in nutritional quality of animal feed, especially corn and forages, over the past 25 years. Dave Mattocks of the Fertrell Company in Bainbridge, Pennsylvania, has been formulating animal rations for many years. He reports that he has had to continually increase quantity of protein sources in animal rations in order to maintain a constant level of protein. He feels that this reflects that the average protein level in grain has been dropping. When plants are induced to produce more quantity (higher yield), it is usually at the expense of something else, in this case, certain key molecules that affect quality and nutrition. Confirmation of this observation would probably be available if one took the time to sort through and analyze the reams of data that forage analysis labs have collected over the past 25 years.
Indirectly related to observations about declining feed quality, an article in the March 25, 2000 issue of Science News described research that showed that plants growing with increased air CO2 levels (as is possible in the future with the greenhouse gas effect) do indeed grow faster and produce more carbohydrates, but the protein levels are lower. Insects feeding on these plants eat excessively but grow poorly. Sheep eating such plants eat less, grow poorly, and digest their food more slowly, probably because the essential bacteria in the ruminant gut are themselves protein deficient and malnourished. This is important research that needs to be considered for several critical reasons. First, of course, because the Earth’s atmosphere is changing and we need to anticipate how this may effect vegetation and the organisms that feed on the vegetation. Secondly, this research can offer valuable insight into the critical factor of genotype-x environment interaction, a factor which is largely being overlooked in the biotech and Green Revolution discussions.
Regardless of all the other issues involved with genetically engineered crops, it seems logical that unless we pay attention to the soil and other environmental factors first, efforts to improve yield, nutrient content, or pest resistance of crops through genetics alone will be far less successful than they might be. Results obtained on well-managed research farms may not be repeatable on poorer soils that are not being as intensively managed. Most crops have far more genetic potential than they are able to express already. Producing high yields on poor soils without maintaining fertility levels will only postpone famine until the soil becomes exhausted. We should not see genetics alone as the solution to management problems, as a way that allows farmers to continue poor production practices on their farms. Many American farmers face a corn borer problem because they don’t rotate properly and use other practices, such as no-till, that allow large pest populations to build. Bt corn makes it easier to continue poor management practices, at least until pest populations develop resistance. Obviously, new traits could then be engineered into corn to control the resistant pests, but the underlying problem is still not being addressed by this approach.
Often, when discussions of the relative nutritional merits of organic versus conventional food come up, someone will invariably quote a 1948 study by Dr. Firman Bear at Rutgers University. Unfortunately, using this research to support any such claims is quite incorrect, because this study did not compare organic and conventional food. Instead, it compared crops grown in mineral versus organic (muck) soils, it had nothing to do with use of chemicals. However, perhaps Dr. Bear did get it right on one point. The research showed that the composition of the soil has a major and readily detectable influence on the mineral content and the nutritional quality of food. By better understanding the role that a healthy, microbially active soil can make on nutritional quality of plants, perhaps then we then can design agricultural systems that will maximize this. On an organic farm, careful attention is placed on improving soil quality, increasing soil organic matter, and enhancing soil microbial life, crops are carefully rotated and soil is specifically amended to balance all aspects of soil fertility. It makes logical sense to conclude that plants produced under such a system could indeed be more flavorful and nutritious.
Copyright © 2000 Acres U.S.A.
All rights reserved.
Some comments and thoughts. First off, I agree with what is being said here, mainly that we shouldn’t be caught up in the “organic by default” trap that is so easy to fall into. What is meant by that is the simple absence of anything considered harmful does not equal healthy food. Simply because no pesticides, herbicides, fungicides, chemical fertilizers, etc. etc. haven’t been applied, does not mean it is tasty and healthy. If nothing at all has been done to or with the soil, does that automatically mean all is well? Not really- there is much to be done in improving the fecundity of the soil including biological as well as structural improvements, organic matter, re-mineralization and nutrient balancing. Who would you want to eat produce from, one who has done nothing and calls it “organic” or one who has increased the biological health of their soil through careful and well researched amendments and inputs that are non-chemical in nature?
“There have been few studies that directly contrast the chemistry of conventional food to organic food.” Gosh, I wonder why… who normally funds such research? The Corporate Abgribusiness are not in the slightest interested if organic food is better, because that is not what they are in the business of.
“…over a two-year period, average levels of essential minerals were much higher in the organically grown apples, pears, potatoes and corn as compared to conventionally produced products. The organically grown food averaged higher in calcium, chromium, iron, magnesium, molybdenum, phosphorus, potassium and zinc, and lower in mercury and aluminum. A more recent study out of Australia showed a similar difference between calcium and magnesium levels in organic and non-organic food.” Yet when research is done, it conclusively shows that there are many more minerals that are essential for our health in organic, sustainably raised food.
“Weibel found interesting correlations between the microbial activity in the soil, a condition closely associated with organic management, and the nutritional status of the apples, especially the phosphorus level.” This is a perfect point of healthy soils equal much healthier produce. The correlation can be furthered to include healthier people from eating healthier produce… “This corroborates work done by Elaine Ingham at Oregon State University, who has shown that corn and grape plants grown in association with mycorrhizal fungi produce fruit with higher protein levels.” Mycorrhizal fungi are symbiotic fungi that greatly increase the nutrient uptake in plants and are essential to having biologically living, healthy soil.
“Regardless of all the other issues involved with genetically engineered crops, it seems logical that unless we pay attention to the soil and other environmental factors first, efforts to improve yield, nutrient content, or pest resistance of crops through genetics alone will be far less successful than they might be.” Really? Do ya really think? Common sense would dictate that to ignore the very foundation of agriculture- the soil- would be to invite disaster on the scale of many of the world’s other civilizations that ignored their soil. Almost without fail, they do not exist anymore. Those that do are on such a diminished scale in comparison to where they used to be in production as to be almost unbelievable. Who would call Iran, Iraq and Syria “The fertile crescent” or “Breadbasket of the world” today? These are just 3 examples of those that have managed to survived the loss of their soils.
This is a great article that not only introduces some reasoned, rational thought to the perennial question of nutrition, it also introduces many to the thought of what does the term “organic” really mean, and what is it made up of? I really hope this raises more questions than answers and sets you on a direction of learning more about what you eat, where it comes from and how is it raised. Only by answering these and many other questions can you be a true part of the solution of helping to create more demand for healthy, nourishing, sustainably raised food.
Yes, this is work, it takes time, thought and energy, but unless you want to just sit back and consume whatever is sent your way by the advertising and corporate agribusiness giants, this is the only way.
Is Organic Food More Nutritious Than Conventional Food?
Organic or Conventional?
This question is often asked, not only by those who are starting their reading and research into healthier foods, but by almost everyone at some point who actually stops and thinks about their food. This exact question has been the center of debate between the chemical and biological or sustainable agriculture communities for some years now. Those with large advertising budgets have spent dump truck loads of cash selling the public on the idea that there is no difference between spraying a custom mixed chemical slurry onto the soil and using compost, re-mineralization, green manures, proper crop rotation and building the soil health biologically. In fact, the advertising has sold the public and many farmers that the biological method is simply a waste of time and money. We are beginning to know better now.
The large Agribusiness companies are surprised and a little bit worried at the steady double digit growth of local and organic farming, and the reasoned, educated and dedicated support of that agricultural model through Farmer’s Markets, CSA’s, community gardening and farm shares. It can’t be ignored or brushed aside any more. Many think that the Food Safety Modernization Act- S.510- is a large scale effort to seriously hamper the growth of local biological agriculture. While a very small percentage of the total market share, the growth of local agriculture has the industry giants concerned, because if only 5-7 percent of the current market departed, that would mean losses in the tens of millions of dollars for them. That is completely unacceptable for the corporations, and their shareholders that control modern Agribusiness.
We wanted to present an article from one who is recognized as being quite knowledgeable in the field. From a basis of formal education leading to real world advisory positions in policy making governmental departments, she has the foundational knowledge to be able to speak authoritatively on the subject. Her own experiences as an award winning organic grain farmer who also educates others how to produce abundance without the chemicals now thought to be essential to successful large scale agriculture uniquely qualifies her to be able to speak on both sides of this question.
Acres USA originally published this article, and is used here from their Reprint Archives. This is a long article, and will be broken up into two successive segments. Our comments and notes will be included at the end of the article.
Mary-Howell Martens is admired and recognized as one of the nation’s pioneering leaders in sustainable agriculture.
Together with her husband Klaas, Ms. Martens owns and operates Lakeview Organic Grain in Penn Yan, New York, one of the Northeast’s largest and most successful organic grain businesses. Started in 1991, the Martens’ 1400-acre farm and feed mill, which they work with their children Peter, Elizabeth, and Daniel, and 10 employees, currently supplies organic feed and seed to over 300 organic livestock farmers in New York and Pennsylvania.
Noted for her wide-ranging efforts to promote sustainable agriculture, Ms. Martens is equally revered throughout the industry for her innovation, leadership, and stewardship. She received the prestigious Patrick Madden Award for Sustainable Agriculture in 2008, and has testified before the United States House of Representatives. She and her husband speak throughout the United States and Canada on sustainable agriculture and have written many articles on the subject.
In addition to her agribusiness endeavors, Ms. Martens, a graduate of the Cornell University College of Agriculture and Life Sciences, served on the USDA Advisory Committee on Agricultural Biotechnology from 2000-2002, and on the Cornell University’s College of Agriculture and Life Science’s Dean’s Advisory Committee from 2003-2009. She is also a member of the New York State Department of Ag and Markets’ Organic Advisory Committee and the Yates County Farm Bureau Board of Directors, in addition to numerous community volunteer efforts.
Is Organic Food More Nutritious Than Conventional Food?
by Mary-Howell R. Martens
Is organic food more nutritious or better tasting than conventionally produced food? This is a question that many people are asking, but unfortunately, there is no simple answer. So much more is involved in the nutritional quality of food than simply comparing organic versus chemical agronomic practices. There is certainly quite a bit of incorrect information, confusion, and wishful thinking on both sides concerning this subject, and probably there is as much variation in food quality produced on different organic farms as there is in the quality of food produced on different conventional farms.
Many people do believe that they can taste a difference between organic and nonorganic food. I usually think I can, but that might be because organic food is often fresher and more likely to be locally produced. Margaret Wittenberg, of Whole Foods Inc., says that in their stores, when customers ask whether organic foods are more nutritious, the company policy is to say that there is no evidence to say that this is true. However, she says that many customers remain unphased with this answer due to their own experiences and perceptions.
Some animals apparently can detect a difference in organic crops by taste. Floyd Hoover, in Penn Yan, New York, grows organic corn. One night he left several ears of conventional and organic corn side by side in his barn. The next morning, the organic corn had been nibbled by mice while the conventional corn had been ignored. Floyd then rearranged the order of the cobs, but still the mice avoided the conventional corn. Finally, he hid the organic corn, but the mice refused to touch the conventional corn. Within a few nights, the mice found the hidden organic corn and had a feast. Anecdotal evidence such as this indicate that for many people and apparently animals too, detectable quality differences do exist. Scientifically, however, it is difficult to draw definitive comparisons about the nutritional quality of conventional and organic food. Many environmental factors influence the nutritional quality and flavor of any type of farm product, including soil type, soil moisture, soil microbial activity, weather and other climatic conditions. Cultural practices, such as crop variety, seed source, length of growing season, irrigation, fertilization, cultivation, and post-harvest handling, will also affect food quality.
There have been few studies that directly contrast the chemistry of conventional food to organic food. Research reported in the Journal of Applied Nutrition showed that on a per-weight basis over a two-year period, average levels of essential minerals were much higher in the organically grown apples, pears, potatoes and corn as compared to conventionally produced products. The organically grown food averaged higher in calcium, chromium, iron, magnesium, molybdenum, phosphorus, potassium and zinc, and lower in mercury and aluminum. A more recent study out of Australia showed a similar difference between calcium and magnesium levels in organic and non-organic food.
Simply knowing the absolute quantity of chemical elements in a food sample may not be particularly revealing if we don’t know what molecules those elements are incorporated into in the food product. The same simple chemical elements may be organized into nutritious and flavorful molecules or may be organized into toxic, unpleasant-tasting molecules, or even into molecules that render plants more susceptible to insects and diseases. Certain amino acids such as proline have been linked to increased insect feeding and egg laying behavior. A plant slightly deficient in potassium may lack enzymes necessary to convert free amino acids into complex proteins. Another plant with adequate potassium might not show detectable differences in overall nitrogen level, but would contain more protein, might be much different in food flavor and quality, and might be much more resistant to insect attack.
It is possible to identify the specific chemical molecules that cause the typical characteristics we call “flavor” or “quality.” These generally are large, complex molecules, such as sugars, proteins, enzymes, esters, and organic acids. In a preliminary study, Dr. Franco Weibel at the Research Institute of Organic Agriculture in Ackerstrasse, Switzerland, compared a variety of parameters in apples grown under organic and conventional conditions, such as mineral elements, sugars, phenols, malic acid, selenium, dietary fiber, and vitamins C and E. Organic fruit also had significantly firmer flesh and better sensory taste evaluations. Weibel found interesting correlations between the microbial activity in the soil, a condition closely associated with organic management, and the nutritional status of the apples, especially the phosphorus level. The actual chemical soil phosphorus level had little impact on fruit nutritional status. This research also found that organic fruit was considerably higher in phenols. Plants naturally synthesize phenols for defense against pests and diseases. Possibly, the unsprayed organic plants were stimulated to make higher levels of these critical molecules in response to pest attack. These phenolic compounds that protect the plant also have been shown to be disease protectants in humans. This corroborates work done by Elaine Ingham at Oregon State University, who has shown that corn and grape plants grown in association with mycorrhizal fungi produce fruit with higher protein levels.
Research conducted at Ohio State University by Dr. Larry Phelan has shown that European corn borer insects given a choice between organic and conventional corn plants avoid the organic plants. His research is continuing to test two hypotheses for these observations. He feels that the organic soils, with a rich microbial population, may release plant nutrients more evenly over the season, resulting in slower, sturdier plant growth that is more resistant to insect attack. He also believes that the mineral balance of the soil and the plant plays a key role in insect resistance. In either case, the levels of complex molecules and water content in the plant tissue probably determines how tasty the plant is to an insect.
Copyright © 2000 Acres U.S.A.
All rights reserved.
We will continue this article tomorrow.
Can One Person Really Make a Difference Today?
Can one person really make a difference, especially in today’s over-hyped, conflicting informational overload, technologically paced world? The real question is to whom do we want to make that difference- the world at large, the major international agribusinesses, or to our own community- however we define it? We are talking about our food system, by the way! That question and the following responses will hold true for just about any difference in any area you care to mention.
On a larger scale, most individual people will not be able to influence the status quo in any system. We don’t really work that way anyway, we work in smaller groups, or communities- at work, at home, with our circle of friends, our neighbors, social or church groups, etc. This is how we as humans really work and interact, as we have for tens of thousands of years. Large corporations also work in smaller groups- the board of directors, senior management and marketing are all much smaller groups of the corporate body. They simply have much more reach to a broader audience from a pre-supposed position of authority and power than most individuals do.
We all know stories of how a single person has changed their community by their actions. These usually happen over some period of time by continuing their actions to affect positive changes, educating and empowering others to help and being the example to everyone. Do you know of a similar story where you are, someone who has made a difference around you? This is one of the single most powerful examples of how we can make the difference we seek come to be. The benefit of technology today is that this can happen in many different geographical locations simultaneously, while at the same time being within a community both locally and virtually. Look at how the Farmer’s Market concept has spread and grown. In 2009-2010 there was a 16% growth in the number of operating Farmer’s Markets in the US. This is the result of not only dedicated and self-educated people locally, but online as well. Ideas were shared from completely different markets and approaches, and integrated into other ideas that helped the whole grow much faster than just the sum of the parts. One of the other main reasons for the sustained growth is the focus is positive- better, local food instead of shutting down big Agribusiness.
Now, take this to another level. Use this principle to its fullest. Get to know more about your local food pathways. Get to know your food better. Your relationship with your food should be significantly shorter than the 1200 miles that most food travels from the grower to your plate, yet significantly longer than the fork traveling 12 inches or so from the plate to your mouth. Many people’s sole relationship with their food is via their fork. Deepen your relationship with your food. After all, it is the third most important ingredient in your life, behind air and water! The local Farmer’s Market is only the starting point. You will find things, people, groups and opportunities that you didn’t know existed. It’s not like this is something entirely new, as most of you involved with local food, Farmer’s Markets, CSA’s, community gardening, and farm share programs have already spent considerable time reading, searching and learning how to find better, fresher, more healthy and nutritious food. As you search deeper and make more connections, you become the difference!
Once you get to know your local farmer, beyond the weekly visit to the farmer’s market, you will be amazed at the doors that open up. We offered to make pasta sauce and salsa for our friends Cory and Shanti at Whipstone Farm in Paulden, AZ. This came about from a visit to him at his Saturday Farmer’s Market stand, and seeing a sign for blemished tomatoes by the flat for a good price. After we said that we wanted to make pasta sauce and salsa, he stated that he didn’t have time, as the farm was way too busy. I offered to make the sauce for him, and he gave us the produce and let us keep half of what we made! If we hadn’t spent the time to talk with him, to engage with him, this win-win situation would have never come about.
Learn all you can about what you’re interested in, how it works and why it is good. As you gain knowledge, assume responsibility for that new knowledge and make the changes in your life that need to be made. Remember that actions speak much, much louder than words! After you have gained some experience, share that with others in your communities, both local and online. Few like to be preached at, so temper your enthusiasm with brevity. Give your experiences, as they are real and cannot be denied. Share positive impacts, as most people are interested in improving their lives and becoming part of a vibrant community. Create an interest in them to learn more. Gently introduce them to your community, and share some learning resources.
This is how strong communities are forged, lifelong friendships are started and how one person can truly make a profoundly positive and lasting difference in the world today. Start with where and who you are and move forward!
Thanksgiving Turkey and Pumpkin Soup
There are many ways to use the remains of the Thanksgiving turkey. Of course, having a delicious herb-roasted and smoked turkey will leave fewer leftovers, but there are bound to be some no matter what. One of my favorites from childhood is Scrapple, but that is the subject of another post and recipe.
It has been colder here, so soups have been on the menu. Roasted bone and carcass broth based soups are always very satisfying and nutritious this time of the year. I wanted to share a different take on the re purposing of the noble Thanksgiving turkey in the role of a rich, hearty and extremely satisfying soup. This recipe uses pumpkin, as there is usually some left from making the pies, but any hard shell winter squash will work beautifully. The best flavor will be from a pie pumpkin, not a carving or field pumpkin. Taking advantage of the abundance of vegetables used at the Thanksgiving feast, this soup can be as rich and complex or as simple and straightforward as you wish. You can also make a couple of soups, as once the roasting of the carcass is done there are endless routes one could go with this soup. Roasting the turkey carcass after it has been cooked intensifies its flavors and prepares it for creating the rich stock, which is the base for partnering with the creamy smoothness of the roasted pumpkin.
Thanksgiving Turkey and Pumpkin Soup
For the Stock-
1 Turkey carcass- whole with some meat and skin left on it, or with wings
2 Onions– quartered
3-5 Medium carrots
5-6 Lbs. Pumpkin, sliced open and seeds removed
1 Bouquet Garni- 2 Dried Bay leaves, 1 small bunch Flat Leaf Parsley, (preferably fresh, dried is ok), 2 sprigs fresh Thyme (dried is ok)
1- 6 Oz. can of tomato paste
Roast the carcass on a large roasting pan or heavy baking sheet at 450F for 1 hour. It should be medium brown. Add the quartered onions, carrots, potatoes and pumpkin and roast for 1/2 hour. Other root vegetables can be roasted as well for different flavor dimensions. The vegetables should be soft, slightly darkened and well roasted, while the carcass should be nicely browned and almost falling apart. Browning the carcass and vegetables in the oven before simmering them in a pot gives the stock a more pronounced flavor and deeper color. Scoop out pumpkin, use 1 Lb now, reserve the rest. Place everything in a large heavy stock pot. Deglaze the roasting pan by adding 2-3 cups of water to the pan on the stove, bring to a simmer and scrape the browned bits loose with a wooden spoon. A cup of red wine with the water to deglaze will add an incredible depth to the flavor. These bits are very concentrated in flavor, called the “stock foundation” by the French. Add to stock pot, along with Bouquet Garni and tomato paste, which adds color and depth of flavor. Cover carcass completely with water- about 10-12 Qts and slowly simmer very gently for a minimum of 10-12 hours. During the first few hours, fat and proteins will rise to the top. For a clear stock- skim the top, but it is not absolutely necessary, as the fats will collect at the top when cooled, and the proteins will remain in the stock.
Once the stock has simmered, allow to cool. Skim fat from top and strain out bones and Bouquet Garni. Mash up remains of vegetables. Bone the turkey, leaving the soft cartilage and bits of meat. You should have a very thick stock, with no whole vegetables showing.
For the Soup-
Remainder of roasted pumpkin
1-2 Lbs leftover Turkey, shredded
6-8 Cups Turkey stock
4 Tbs Butter, preferably unsalted
2 Medium Onions, chopped
4-6 Garlic cloves, minced
2-3 Medium potatoes, cut into medium cubes
15 Fresh Sage leaves, coarsely chopped
Freshly ground Salt and Black Pepper
Fresh cream if desired
In heavy stock pot, preferably cast iron, melt butter over low heat and slowly cook onions for 15 minutes, then add garlic for 5 minutes. Add remainder of roasted pumpkin and bring to a simmer. For a smoother soup, puree pumpkin, onion and garlic mixture now. Return to pot, add potatoes, Turkey and stock. Slow simmer for 30 minutes. Potatoes should be tender. Add ground Salt and Pepper and chopped sage leaves, reserving some for a garnish. Finish simmering for 10 minutes to blend flavors. Add splash of cream to each bowl and serve hot with fresh bread.
This is always a hit, so I make extra. Enjoy and let us know how yours turns out!
Fresh Roasted Garden Salsa
Here is another great recipe that takes advantage of the abundance of fresh vegetables out there now. This is an easy, foundational salsa recipe that is extremely tasty just as it is, but also lends itself very well to experimentation with whatever fresh vegetables you have available. Everything is roasted to bring out the fullness of the flavors, and to help them mingle better. I’ve been able to do an acceptable substitute in the winter with fresh frozen chiles from our garden, and canned Italian plum tomatoes!
This is one of those salsas that just grabs you by the taste buds and gets your attention. No matter if it is mild or hot, you keep coming back for “one more bite”, because it just tastes so good. When having guests over, a batch rarely lasts through the evening, when it’s at the height of its warm, rich goodness. Best cooked outside, this lends itself beautifully to doing fresh quesadillas, queso fundido, burgers or all three in succession on the grill, along with plenty of cold beer and good friends. Watching the late summer sun going down after a hot day and enjoying the salsa along with other great food is one of the memories that will be brought up many times.
I like using several kinds of chiles, some mild, medium and hot to bring more depth of flavor to my salsas. I will start picking the mild ones, fewer of the medium, and less still of the hotter ones. This builds a base of flavor first, then heat. Don’t worry if it looks like you’re making tomato soup when you start roasting the tomatoes, everything will turn out just fine…
Roasted Fresh Garden Salsa
2 Lbs fresh tomatoes-diced. Plum tomatoes are best, but use what is fresh- a couple of different kinds will give more depth of flavor! Dicing will help remove some of the excess juice.
3-4 Ripe red bell peppers– diced
10-15 Various Chiles to taste for heat- de-seeded, de-veined and diced
3-4 Ears fresh sweet or roasting corn– cut from the cob. About 1-2 Cups
5-6 Cloves garlic- sliced in 1/8 inch slices
1-2 Cups cooked Black beans (optional)
1 Tsp whole Cumin
1/2 Tsp whole Coriander
1/4 Cup Extra Virgin Olive Oil
1 Tsp salt
1/2 Tsp fresh ground black pepper
Splash of Balsamic Vinegar
You’ll need a couple of large, heavy, shallow pans for roasting- preferable cast iron, as it retains the heat well and is easy to keep at the best temperature for roasting vegetables. The grill or outdoor stove is the best place to do the cooking, as the heat stays outside, and you get to enjoy the late afternoon! A couple of large bowls to hold the roasted vegetables and a large food processor or blender will be needed after everything is roasted.
Heat the pans to a medium heat, add the tomatoes to one pan, the bell peppers and corn to another, and if you have a third pan- the Chiles to that one. Let them roast until their skins start to turn dark. The skins should be a little black in spots and starting to loosen from the fruit. This can take up to a half hour depending on the heat of your grill or stovetop. Stir and turn with a wooden spatula occasionally. You will see some sticking, especially with the tomatoes- this is ok. When the Chile skins are starting to turn dark, add the garlic to that pan. Remove the veggies when they are fully roasted and have dark skins with a few black spots on them. The corn should have a dark yellow color to it. Put them all together into a large bowl and cover.
Toast the cumin and coriander in a small heavy pan over medium heat for 2-5 minutes, until they release their aromas. You will see the seeds start to darken and release their aromas- move the pan off of the heat for a second or two, then return to the heat. Continue this until the rich toasted aroma tells you they’re ready. Grind in a mortar and pestle or spice grinder to a coarse ground consistency.
Add the vegetables to the food processor in batches if needed and process with a chopping blade until a chunky consistency is reached. Do not over process to a smooth or fine consistency- you will lose flavor. Repeat until all the vegetables are processed, and return to a large serving bowl. Add ground spices, Olive Oil, salt and ground black pepper. Add splash of Balsamic Vinegar and mix well. Taste and adjust salt and pepper if needed.
Serve warm with chips, or in and on top of fresh hot quesedillas or accompanying queso fundido with chips.