Thursday, June 12, 2008

a little more on our tomato problems

Critics take aim at FDA
The Food and Drug Administration deserves any rotten tomatoes thrown its way in the wake of the latest food safety scare, according to the Center for Science in the Public Interest (CSPI).
All of this is unnecessary, as CSPI attorney Sarah Klein sees it.
"Since 2006, CSPI has been urging FDA to require all farms that feed the American public to have written food safety plans, but the FDA has not done that," Klein said. "Instead, the agency and the Bush Administration rely on voluntary, and obviously ineffective, industry programs.
The result is yet another produce outbreak sickening consumers and dealing another setback to another important industry, which includes many growers who have implemented food safety measures, Klein said.
"Consumers can't afford to risk their health by eating tainted produce, and they can't afford the blow to their wallets when FDA tells them to throw out what may actually be safe food because the agency can't figure out the precise source of the contamination," she said.
Klein said trying to track down contamination after the fact isn't getting the job done.

"Process Controls & Performance Standards to Prevent Outbreaks and Recalls
The heart of a modern food safety system lies in preventing – not merely responding – to food safety problems. Mandatory process controls, coupled with government-enforced performance standards, should be the central features of a new system. These systems can be used from farm-to-table and with both domestic and imported foods. " Read more

Tomayto Tomahto Eat Safely!

The reports of possible salmonella from tomatoes reach back several months. The first announcement to the public did not come until around the first of June.

I thought this article from the Santa Rosa Press Democrat contained good advice.
Tomato outbreak is reminder to follow food safety tips

Week Two Still Happy

The new items this week are tiny carrots and some Napa cabbage, and broccoli. It looks like a slaw is in my future.

Kale Pizza

Friends were coming over for dinner and while the traditional combos were on most people's mind. One wanted a vegetarian combination.
Lots of greens available, so oven roasted onions, garlic, chard and kale.
It was a big hit...even with the meat eaters. The crust is whole wheat I find adding a bit corn meal crisps up the whole wheat nicely.

Since the original post, I've added some additional kale recipes that work as pizza topping Kale tapenade an herbal jam and pizza toppings that are good and good for you.

Tiny Turnips are Tops

Boiled the turnips for about five nimutes and then sliced off the tops and hollowed them out. I combined the turnip from hollowing out with some butter and anchovy paste to make a sauce
and then briefly sauteed them. The sweet taste of the turnips makes a great contrast with the salty taste of the anchovies.

Wednesday, June 11, 2008

Look at me! I"m a locavore.

Look at me I am eating seasonally and locally. My first share of the season is here. It includes:a spring lettuce mix, a large bok choy, three kinds of kale, turnips, radishes, argula, andbutter letttuce.
This will be the first time I have ever cooked a turnip. I read up a little and the turnip is an under rated vegetable. It's got all the things we look for high fiber, low fat, a mild sweet flavor which works well with others. It just doesn't get the respect it deserves.
People turning up their noses at turnips, give them a raw slice with some salt and lime juice and tell them it is jicama.
I cut off the turnip greens and added them to a pot of black bean soup.
Now what to do with these little beauties....