After writing and posting to the blog last week, I took a drive first to the store and then out to the farm. The farm sends a weekly email to their subscribers of what they’re pulling from the fields and will be offering at the farm stand. This helps me plan accordingly so I know what to pick up at the store.
When I got to the produce section of the store, I couldn’t believe what I saw. On the organic section of the produce case were six laminated sheets of paper with very detailed information on them. As I got closer, I could see words like local, organic, and pesticides. I leaned in to read more.
I was so excited to find this information here simply because I’ve never seen a grocery store attempt to educate its shoppers on organic food. I find some people I talk to say buying organic isn’t worth it. My argument is, we’re not just talking about humans here, the ones that have created this unsustainable way of conventional farming. Last I checked, we share this planet with some 8.7 million species.
Anyway, buying organic IS worth it because everything we do to the planet, (ie spray pesticides, plant GMOs, degrade the soils, clearcut rain-forests) we are doing to ourselves and every other living thing. Pesticides are poison. Period. Not something I want to encourage or support.
Back to those signs, or fact sheets, at the grocery store. One read: Why Does Organic Cost More?
Something brought to my attention last year when I interviewed our local farmers, and was affirmed on this fact sheet, was small family farms and organic farm production is not subsidized by government unlike some larger conventional crops. Also, organic farming is often more labor- and management-intensive. Our local farmers hand-weed instead of relying on mechanized spraying, for example. The cost of organic food often reflects the true cost of food.
Speaking of true cost, the price of conventional food does not reflect the cost of environmental damages and/or cleanup from polluting factory and conventional farms we pay for through our tax dollars, and yet cleanups are not always effective. The Gulf of Mexico’s dead zone is one example of such damage.
So, back to costing more. Organic food can cost more, but this is not always the case. Take purchasing a share from your local farm. Like I mentioned in my last post, Rob and I get a week’s worth of veggies (a 3/4 share), and sometimes eggs, for 22 weeks at just $18 per week straight from the farm. This costs less than buying from the grocery and is reasonable. Buying from the source ensures a better price. There’s no middleman and there’s less or no packaging.
Additional Resources: For eating organic on a budget, see page 16 of Beyond Pesticides for a review. Also, Environmental Working Group has a list of the top conventional foods to stay away from in their dirty dozen. For my top ten reasons to buy local and a fabulous Spring recipe, click here. And you know one of my favorite resources is Local Harvest to find local CSAs and/or farmers markets!
I’ll be writing more on this next week, but until then, on to Crudité with Garlicky Kale and Quinoa Yogurt Dip….
So after leaving the store, I stopped by the farm to pick up a few veggies. The carrots and beets were giant. Huge! So I picked up a few of each along with some of the most beautiful Brussels sprouts. Do you see the little purple ones? I was overwhelmed with all the beautiful color and wanted to enjoy these veggies simply and together as to admire their beautiful colors.
Don’t let the fancy name crudité deter you. It simply means a plate-full of fresh veggies are heading your way with a mouth-watering vinaigrette or creamy dip. Serve at gatherings where finger foods are a must. Get creative with cutting the veggies so their beautiful colors are highlighted. Arrange in a rainbow of colors or toss together. You are the artist and the veggies are your palette.
This dip is versatile in that it can be used as a condiment, slather it on a sandwich or dip it with vehicle of choice. It is delicious with crisp veggies, naan or pita. I was particularly craving naan so I used Asha’s recipe, a quick naan (no yeast), and made my own.
I’m curious to know if you’ve ever seen fact sheets about organic food at your grocery store. Could this be a new trend? Next week I’ll be sharing more about those fact sheets I found.
Y’all have a good weekend and enjoy those gorgeous Spring blossoms!
Crudité with Garlicky Kale and Quinoa Yogurt Dip
Ingredients
For the Dip:
Serve With:
- Celery
- Carrots
- Chioggia Beets creates that dramatic stripe
- Brussels Sprouts
- Red Bell Pepper
- Or Any Other Seasonal Veggie - Cucumber and radish would be delicious
- Naan or Pita
Instructions
For the Dip:
- Line a fine mesh sieve with cheese cloth or a coffee filter. Spoon the yogurt into the filter and set aside in the fridge to drain while prepping the other ingredients.
- In a small sauce pot, add the quinoa and water. Bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Remove from heat and set aside for 5 minutes. Drain any residual water, fluff with a fork and pop in the refrigerator.
- Into a bowl, add the strained yogurt, chilled quinoa, chopped kale, garlic, lemon juice, salt and optional harissa.
- Let set for at least one hour before serving. Overnight is even better.
For the Veggies:
- Be sure to prep the veggies just prior to serving. Or place the cut veggies in cold water to keep crisp. Cut veggies like carrots, celery and beets tend to dry shortly after being cut. Cut the carrots and beets into thin chips or sticks using the mandoline. Cut the bell pepper into thin strips.
- I blanch the Brussels sprouts, just to soften, for 30 seconds. This can also be done with other veggies such as cauliflower and broccoli. To do this, you'll need to prepare an ice bath. Blanching is optional, but I find it brings out their flavor and softens them a bit. If blanching, bring a pot of water to a boil, cut the Brussels in half, plunge the Brussels in the boiling water for no more than 30 seconds, remove from water then plunge into an ice bath. Remove and pat dry.
- If serving with naan or pita, warm in a 350F (180C) oven for 10 minutes.
- Arrange veggies and bread on a serving tray. Serve dip cold.
- Dip may be stored in a covered container for up to four days in the refrigerator.
Notes
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
That crudite platter is pure amazing. I absolutely am in love with it and could stare at it for a while. That sauce with all the veggies and the naan, so so PERFECT. Thank you so so much for sharing the link, hugs to you my dear.
This is happy food, food for the soul and so excited that the list is written to educate the customers. That’s a big plus. No, I haven’t seen labels yet, hopefully they will regulate it everywhere.
You know, I’m picky about certain foods to be organic and decide to prioritize. I’m so glad to be able to live near many farmers and it’s a pleasure.
Those naan look perfect.
xx
Thaaank you Asha! Thank you for sharing your naan recipe! It paired deliciously with this dip. :D Good for you, prioritizing, Asha. That’s what it takes. Organics are becoming more widely available, but there’s so much work yet to be done.
Love all those vibrant colours Traci. Such a clever way of incorporating quinoa and kale into a dip. And then there’s the harissa. I love this North African paste. One can get quite addicted to that spicy hit!
Yeah, that harissa snicks up on me in this… and I did add just a bit more than the recipe as written. I typically like a bit more spice than most. It’s soo good! :D
Great resources, Traci. I’m with you!! And my goodness, the colors in this crudite platter is just too pretty to eat… just kidding. I’d eat it. And love that you put quinoa in the dip, so creative!! Gorgeous work… these platters are a great way to showcase the season’s best offerings just as nature intended :) XO
The colors… I know, right? Incredible vibrance! xo
I am so happy that this summer I am actually going to have the time to hit up the farmer’s market! Sadly living in Canada we don’t have access to much locally grown food in the winter, but the summer is great! This crudite looks great and so pretty with those little spiralized carrots and beets!
Oh what a relief! After all your hard work, you finally get time to enjoy all Summer has to offer. What a load off, Denise! Locally grown is tough for many year round. This year has been an anomaly for us given our warmer temps, we’ve had a nice selection of locally grown. This isn’t always the case. But I’ll take it for as long as I can get it! Aren’t those spirals fun!? I had to whip out that spiralizer! :D
I’ve only just found your blog today and wow, your photography is so beautiful. Definitely following!
Hi Allie! Welcome! Thank you for your kind comments and following! So happy to have you here! :D
Veggies as art. I love it! So many gorgeous colors here, Traci. You’re so right – it’s best to enjoy them raw and in all their natural glory! This dip sounds fantastic. I definitely want to try it out as a sandwich spread, too!
The colors! Right?! I knew I had to showcase their vibrance and a simple dip was the way to go. I hope you enjoy the harissa in there.. I think it adds a nice kick. xo
Such good education Traci! Growing up I have been so much fun of for being vegetarians and for loving plants. It is so good to see how the world is coming around to seeing the beauty in vegetables! Yours look insanely beautiful. I mean those pink stripes?!!!!!! Wow! And those naan look oh so good. I didn’t realise that Asha had a recipe till you mentioned it. Wowzers!!!
Thannnk you Rakhee! Those beets are incredibly vibrant and sooo sweet! A perfect vehicle for dipping! :D The naan is quick naan, so different than yeasted, but still quite tasty.
Yes! ?????
Traci, you make vegetables look so tantalizing!! Look at this dip too – wowzers! So yummy!! I am totally with you on organic food. I love to shop from my local farm, not just because of the direct benefits for my palate and body, but because I know it’s contributing towards a more sustainable, cared for planet. Thank you for not only sharing your dip recipe but enlightening readers about the importance of organic food. XO
But they are, Beeta! Plants are so beautiful on many levels… but put them together in a palate of contrasting colors and EYE CANDY!! :D One of my favorite things is visiting the farmers markets and seeing the bounty farmers prepare for their community. It’s a bonanza of eye candy! Love how you support local and organic Beeta! xo
Oh this crudite plate is just so pretty! It’s a real work of art Traci! I don’t make a super effort to buy organic (here in Australia it really IS majorly expensive) but I do buy local. I know the lady who grows, picks and sells my tomatoes, peaches, apples, zucchini etc and the family who grow our watermelons. Supporting small farmers is super important to me so even if they don’t grow completely organically, I know I’m doing a good thing for struggling farmers. I can’t wait to try out this crudite platter with some of their best produce!
Thaaank you Amy! I touched on that very thing in my last post.. re: often small family farms aren’t certified, but they practice organic standards. That’s the way it is here too. We’ve one farm out of five that’s certified, but the others practice organic. No doubt it’s way too expensive for them to go through the cert process. So I get it Amy. Knowing where your food comes from, and even the hands that picked it, is something to treasure and support. I love how you support local growers.. it builds community and supports the greater good. And their food tastes so darn good! xo
AMEN to this post, Traci! As humans we have a responsibility to take care of our planet. Eating organic isn’t just a hippie dip fad, it’s the farming practice that translates to the least harm for the environment. Thank you so much for spreading awareness!!
Hiiii and agreed, Sarah! I’ll add to eating organic isn’t just a hippie dip (lol) fad.. same with hugging trees (which I am proud to do I might add).
Love this & you. There would never be a fact sheet like that up at a grocery store in my city, but that’s so great that it’s happening there. What a great focus and recipe, Traci! I’m going to try a version of this on the weekend, maybe with goat yogurt?
I’ll keep hoping for fact sheets in your community, Alexandra! Goat yogurt would be divine! Also, sheep’s, both aren’t always available around here and I didn’t see any when I checked for this recipe. xo
The colors are just gorgeous in this and that dressing sounds so delicious!! Beautiful post Traci! xox
Thaaank you Rebecca! Veggies are so beautiful! xo
Well I must say this is the first time I’ve come across kale (and quinoa!) featured in a crudité dip – I’m rather loving it. What a power snack (mini meal) this would make in the company of your farm fresh veggies ~ full of vibrance and spring inspiration. Those chioggia beets are something else, aren’t they… so beautiful. Good for you for staying connected to the important questions and continually evolving scientific findings on farming practices, the quality of our soil and its impact on the environment and ultimately, our health.
Those little pops of quinoa add fabulous texture and nourishment to this creamy dip. Power snack indeed! Oh I know, those beets. How incredible is their vibrance? Total eye candy. I had fun cutting and slicing them up to obtain optimal surface area to highlight not only their color and pattern but also for dipping. They’re gorgeous! And our soil. Kelly, it deserves so much more respect and care than most offer it, as you know. xo
What an absolutely gorgeous platter Traci! And that yogurt dip sounds wonderful. Such a great healthy snack to share. Once again, I am leaving your blog with very valuable information. You are a wealth of knowledge and all the info you pass along is always much appreciated! Enjoy your weekend.
Oh this is great Mary Ann! So happy to share what I’ve learned. You know, we really do vote with our dollars, so if we can send a message loud and clear, perhaps we’ll have a sea change. IDK, corporate interest is so incredibly powerful.:D
Yes, totally agree that a share in a CSA is such an economical way to go organic! (and so much fun too!) What a completely beautiful platter of crudités, Traci. Let those veggies shine. :) And PS, I just voted for you! so proud of you!
Oh Emily! Thank you Sunshine! You’ve totally put a bit smile on my face! Thank you so much! Looking forward to your blogging about all that Spring and Summertime goodness from your local farm. It IS so fun, isn’t it? Who knew, purple Brussels!?
So much good info, Traci! Thank you for sharing some many great links – we all need to be better educated about detrimental corporate/big farm practices. I have definitely been adding more organic foods into my diet and I actually met with a nutritionist this morning and she said that it’s not just organic veggies to watch out for but other food sources as well. For example, you should always buy organic peanut butter vs regular peanut butter – since it is one of the most heavily sprayed crops. Also, eating the colors of the rainbow is very important and you’ve nailed that with these gorgeous, colorful crudités. And the dip sounds wonderful – I would have never thought of adding quinoa but what a great protein boost. Loved everything about this informative post, Traci!
Oh yeah, I completely agree with your nutritionist on any packaged food. The more whole food you can buy the better (less processed). Processed food has some sneaky sh** in there, so I stay away from it as much as possible. I try to stay on the outside isles of the grocery store. Also, look out for Palm Oil, Geraldine. It’s in so many prepackaged items, even places you’d never guess, like peanut butter.. even organic but is also found in cosmetics, and soaps! It is the demise of many of our rainforests. Don’t buy it! A fantastic organic peanut butter and others that I swear by is Woodstock Farms.http://www.woodstock-foods.com/content/woodstock-products?cid=82 Love the company and the lack of ingredients in their nut butters. But even so, if you can, make nut butter at home, from scratch. Hooray for eating the rainbow Geraldine! Lets do this together!
PREACH SISTER! You are speaking to my soul with this post. I have family members who pick on me for only buying organic produce. The funny thing is that they care about the environment yet they think buying organic is just a fad that only rich people adhere to. I keep trying to tell them that it’s related to the sustainability of the soil, of the EARTH. It is all connected! I am by no means rich but I am more than happy to spend my money on something I know is better for us, our children, and the planet. Also, I love that your farmer posts what they have available in a newsletter. That is SO helpful!
Now, about this beautiful recipe. I have never seen a more gorgeous spread of veggies! The addition of quinoa and kale to the dip makes this a full meal, in my opinion. I could easily down a whole plate for dinner with a tall glass of wine. :)
You nailed it, Sarah, it’s all connected. So much of our modern life completely disassociates from the natural world. But it is *because of our natural world we enjoy what we have, not materially speaking, but air, water, food… life’s essentials. We depend on our natural environment and all the living things we share this planet with. We totally dis our environment.. Everythings we do to the planet, we do to ourselves. And I hear you about wealth. Like you, Rob and I make organic living a priority. It was a challenging shift at first, but over time, we adjusted. The emails are so helpful.. it totally helps me plan, otherwise I’d overbuy each week! I gotta tell you, this went down nicely with a big TALL glass of wine (I like how you said tall!) LOL!! xo
Hi! Hi! Don’t even get me started on GMO’s and the lack of labeling in our food industry. However, I think it’s fantastic that your local store had the guts to educate their consumers with fact sheets. I would love to see a trend start nationwide! And about the cost- I play around with our budget so that I can afford certain organic items (and wine!). It’s like a puzzle; when the pieces fit, the end result is so worth it! x
OMGeee I know Emilie and you heard the DARK act (aka SAFE by those writing it, ie corporate lobbyists) passed the Senate Agricultural Committee so now it’s heading to the Senate. http://ecowatch.com/2016/03/02/dark-act-heads-to-senate/ Really scary ongoing stuff happening to our food supply. And you’re right… they have guts!! I thanked the managers of the store and wrote their headquarters. I feel like things like this need to be recognized and supported. Yay for budget puzzles. You make it a priority. Here too (and wine!) And then the farms which make the prices even better. You know all about that! xo
Well I came here for the yummy looking recipe, but I loved reading about your perspective on the “true cost of food”. We eat about 80% organically, but I do feel like I need to educate myself a little more on the complexities of the farming industry. Thanks Traci!
This is good to hear Emma. Thank you for your note, and you’re right. It is a complex issue and there’s so much misinformation swirling around, so much of it being paid for by corporate lobbyists and spinsters. It’s frustrating. Yay for 80% organic! Such good news!
So many good points and facts here Traci, always glad to read and get better educated!
“Speaking of true cost, the price of conventional food does not reflect the cost of environmental damages and/or cleanup from polluting factory and conventional farms we pay for through our tax dollars, and yet cleanups are not always effective. The Gulf of Mexico’s dead zone is one example of such damage.” So true!
The colors and veggies are just outrageously beautiful. So beautiful. Who could resist a plate of this OR that garlicky kale dip. Love how you snuck in that quinoa too. It would be a great sandwich spread! :)
If I can be an informed consumer… all the better. Sometimes it’s overwhelming and heartbreaking though with the reality of our modern lives. Threre’s so many issues. But I hope to be a part of the solution… *hope* . Sneeking in good for us stuff… you know! Thaaank you Kevin! :D
Oh my goodness, those colors!! Certainly spring has to be here, right? It’s only like 9am here right now and I wish I had that dip sitting in front of me. Thank you for adding that Local Harvest link. I always feel we live in the midst of so many farmers and local produce but at times feel overwhelmed on where to look. I will be utilizing that for sure! xo.
I needed some color in my life, Tessa! I’m feeling the gray of Winter lifting and wanted to capture and gaze at the simplicity of veggies. Hooray for Local Harvest! No doubt, I make several trips to gather food… grocery and farm, I bundle my trip so I can get it without making several trips throughout the week. It does take a bit more time, planning wise, but I find it to be worth it! Can’t wait to hear about your farm adventures… you’re going to love it!
Those veggies look so pretty! Reminds me that spring is coming :) and that dip sounds deeeeelicious!
Thank you Mel! Hooray for Spring! :D
No I have not, but I am very curious now. Dwight and I have been watching the new Netflix serious, COOKED, where they talk a lot about this. What goes into our food and how it comes to our table? I highly recommend checking it out if you haven’t already.
The Local Harvest website is a great resource. I am truly excited about the arrival of spring so that we can visit every single Farmers Market in the area.
About this crudite platter… These veggies look so good making me want to stop what I am doing and go prep this for dinner.
So well done, as always. <3
Ooooh, I’ve read about Cooked and yes, it IS on the list! I’m looking forward to it… such an important topic to discuss. Yayyy for local harvest! I know, the farmers market is a huge gift, isn’t it? I love visiting farmers markets too when we travel and Local Harvest makes it easy to do that. Thank you Aysegul (love your new photo!).
That’s cool to see your grocery store taking such measures to educate shoppers! Living in Canada, a lot of our organic produce in grocery stores is imported from southern USA, Mexico, or even South America (and they’re often from large monoculture farms, which isn’t the best for the environment). So I’m always on the fence about whether buying organic is worth it given the huge distance it has to travel here! But when it’s growing season here I definitely make an effort to buy from local organic farmers, or at least farms that follow organic standards that can’t afford to be certified.
This dip looks so perfect for summer BBQs and outdoor parties – ahh I wish it would hurry up and get here sooner! ;)
I hear you Chelsea. Due to your harsh Winters, food must travel from afar to get to you. Organic is always better than conventional if you can’t get food locally, IMO. No doubt organic standards are important. Our farms aren’t certified, but they use organic standards. Ooooh, Summer BBQ? Outdoor parties? Now your talkin!
After trying a sampling of this recipe the other day and being knocked off my socks, I decided this is a must-make every week. Pow pow pow POW POW… such goodness all around, a little lovefest for the body and all the senses. It’s almost like a tzatziki sauce (and who doesn’t love THAT?) but without the cucumber and with the added fun of quinoa, kale, and harissa. (Ohh the harissa – drool!) Thanks for this fun and nourishing snack, beautiful sister!
Hooray! So happy you enjoyed it Jen and really, it’s quite simple to make. Love the POW Pow POW! hehe! xo