When cooking and entertaining we all want to give our friends and families the best possible meals using the best possible ingredients.  For some of us that means using products that are organic. Yet, there seems to be so much confusion out there about what is truly organic and exactly what organic food items we should be purchasing.  Jeff Cox, former editor of Organic Gardening magazine and James Beard Award nominated Cookbook author has made the process that much easier to understand with his book "The Organic Shoppers Food Guide". 

In the book he talks about why you should buy organic food and basically breaks down his 35 years worth of knowledge regarding organic farming and food production into 30 easy to read pages (The first chapter).  He then lists the top 20 foods that you should always try to buy in organic form.  The book is further divided into 6 sections Vegetables, Fruits, Nuts/Seeds/Beans/Grains, Herbs/Spices, and Meat/Fish/Dairy/Eggs.  In the individual sections the most common food items are listed telling you when they are in season, the best varieties to try, how to tell whether its fresh or not , storage tips, nutritional value, what other foods pair well with it, the advantages of purchasing it in organic form, and basic uses followed with a quick and simple recipe. 

With all this great information you would think that the shoppers guide would be the size of a dictionary but surprisingly it's compact enough for you to throw in your tote bag when heading out to the market.  It definitely lends itself to be an invaluable source when it comes to demystifying organic food.  Listed below is a easy reference chart on seasonal vegetables and an example of the type of helpful information that Mr. Cox provides for virtually every natural food item available including a recipe...

Vegetables

Excerpted from The Organic Food Shopper's Guide by Jeff Cox, Wiley 2008.

The admonition “eat your vegetables” is a good one, but many people are stuck in a rut when it comes to preparing vegetables at home. They think only of the same small group of tried-and-trues, night after night: broccoli, spinach, potatoes, coleslaw. Yet today’s farmers’ markets, supermarkets, and even big-box stores, carry sections of organic vegetables that range far beyond the ordinary.

Nutritionists encourage us to eat as wide a variety of vegetables and fruits as possible. This chapter takes you on an excursion into the enormous panoply of organically grown vegetables available to us these days. Here’s a chance to get creative and add some new flavors to your meals. You’ve had mashed potatoes, but have you ever tried mashed rutabagas? They are scrumptious.

Vegetables are never of higher quality or better flavor than when they’re in season, and organically and locally grown. This chapter gives you the information you need to determine when vegetables are at their peak, which varieties are tops for flavor, what to look for to ensure their freshness and wholesomeness, and how to use them in ways that enhance the quality of the food at your table.

Vegetables by Season

Because most vegetables are annuals, their season is defined by the length of the growing season where they are grown. In Minnesota or Maine, only one crop of corn is achievable. But in Florida or California, multiple sowings are possible during a season that extends over many months. The following chart lists vegetables by their season throughout USDA Zones 5–7: roughly from New England to North Carolina, and west to Wisconsin and Oklahoma. At their peak of season, vegetables are at their very best.

Spinach

Season: early spring through mid-fall

Good varieties:

Full Size: America, Bloomsdale Long-Standing, Indian Summer, Whale

Baby: Correnta, Melody hybrid, Monnopa, Teton, Wolter

What to look for: Spinach should have leaves that are glossy and crisp, with no limpness or yellowing. The cut end of the stem should look freshly cut, not blackened. If you see some small holes in organic spinach leaves (where a bug got dibs on the first bite), take that as a good sign that the plant has indeed been grown organically.

Storage and preparation tips: Strip off and discard the stems. Then plunge the leaves into cold water and wash thoroughly: spinach can be sandy.

Nutritional highlights: calcium, carotenoids, fiber, folate, iron, magnesium, potassium, riboflavin, vitamin A vitaminB6, vitamin C

Goes well with: anchovies, cheese, curry spices, eggs, garlic, lemon zest, mushrooms, nutmeg, olive oil, onions, parsley, tomatoes, vinegar, yogurt.

Creamed Spinach

From The Organic Food Shopper's Guide by Jeff Cox, Wiley 2008.

Serves 4 to 6

As a child, I loved spinach, especially my mom’s creamed spinach. But I wondered if something was wrong with me, because in cartoons, comic books, movies, and on radio programs, spinach was the butt of jokes about how terrible it tasted. Popeye was a role model because spinach gave him super powers, but I knew this was just a way to convince kids to eat their spinach. I didn’t understand the revulsion that spinach was supposed to cause—until one day I tasted canned spinach.

Creamed spinach made from fresh savoy-type leaves stripped of their stems is ambrosial. Here’s the recipe Mom used.

• 2 pounds (about 2 bunches) large savoy-type spinach
• 1 teaspoon freshly squeezed lemon juice
• 1 clove garlic, smashed
• 3 tablespoons butter
• 2 tablespoons minced shallot
• 2 1/2 tablespoons all-purpose flour
• Salt to taste
• 1 cup half-and-half
• 1/2 teaspoon freshly grated nutmeg

1. Strip the leaves from the stems and wash them well, then steam in a basket until collapsed, 3 to 5 minutes.

2. Place the spinach in a bowl (so as to catch the liquid) with lemon juice and chop it into tiny pieces with two knives. (Some people force it through a coarse strainer, but using two knives seems more honest to me.)

3. Rub a skillet with the garlic. Heat the skillet over medium-low heat, add the butter, and let it melt.

4. Add the shallots and stir in the flour. Add salt to taste. Cook for about a minute. Slowly stir in the half-and-half and cook until the sauce has become smooth, 3 to 4 minutes.

5. Add the spinach, stir and blend it in well, and cook for 3 minutes. If it seems too thick, add a little milk or water. It should have a thick consistency, neither pasty nor soupy. Add the nutmeg, stir well, and serve

About The Organic Food Shopper’s Guide

Organic food has never been more popular, and for good reason: it tastes better, it's more nutritious, and it's better for the environment. This handy guide shows you how to select the freshest, tastiest varieties and transform your organic groceries into memorable meals. You'll find guidance on what to look for when shopping, how to handle each food in the kitchen, and why, when foods are organic, they're so darn good for you.

Available at Amazon.com

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