What’s a Little Spray?
A farmer friend and regular customer, who
is also a food intellectual having fought off some insidious health issues,
stopped by the farmer’s market booth recently to say she had gotten some funny
answers from a few other farmers at the market to her question, “has this been
sprayed?” That conversation led to this week’s topic about the low-down on
pesticide use on, or in, non-organic produce.
According to a publication from the
University of Kentucky, College of Agriculture, there are 49 insecticides and
40 fungicides labeled as approved for use “on” cucurbits (cucumbers, squash,
melons, etc). Extensive research has
been done to verify their effectiveness in our climate, and specific regimens
are recommended that commercial growers follow. In general, the fungicides are
sprayed weekly, or more often in rainy weather, in an attempt at prophylactic
protection from plant diseases. Insecticide use follows the seasonal pattern of
each insect species as they multiply and mature during the growing season. Each
of these highly toxic chemical compounds comes with numerous label warnings.
First are the warnings to the applicator.
Bio-hazard suits and full face respirators are normally recommended. When
spraying these chemicals on the food plants, personal protective equipment is
no laughing matter, but it does seem odd that this is the norm. Because of the
potential for wind drift, applicator safety is a concern. Additionally, there
is information on the product label with regard for minimizing the impact to
non-target areas adjacent to the food crop. What happens when a nozzle gets
stopped up, or there is an extra gallon in the tank because the ground speed
and field size was miscalculated? Then there will be a chart on the label with
the re-entry interval, or the length of time before a human, or presumably pets
or wildlife (bees?), should wait before entering the field for risk of exposure
to excessive amounts of the toxin. But not to fear, there will also be a chart
advising the grower on how long to wait before harvesting the crop for sale,
anywhere from zero to seven days.
Apparently these compounds are broken down
by the “environment”, which means bacteria, fungi, sunlight and diluted by rainfall.
What really happens is actually unclear. How well can spray be washed off in
tap water, especially off of something like a cantaloupe.
Then there are the systemic insecticides.
They are applied directly to the soil, taken up by the roots, and distributed
throughout the plant- including the part you eat! Really, we are not making
this up. One would hope that all farmers obey the delay-to-harvest interval, as
there is no on-farm monitoring. These chemicals may be applied through trickle
irrigation systems or with the transplants when set out mixed with water.
Technically the grower could use these products and post a “no-spray” sign or
answer a question at the market, with “no” we don’t spray. But you ain’t gonna
wash that off!
Which brings us to the Genetically
Modified Organisms (GMO) version of insect control. The scientists put the
toxic compound into the genetic code of the plant, so every cell replication
takes the toxin with it to be ready for an attack of pests, in case it happens.
You ain’t gonna wash that off either! Because of the resilience of Mother
Nature, the so called “pests” adapt and/or mutate to exist in this new
environment, resistant strains begin to survive, and then the geneticists have
to find another toxin to stack into the gene pool to be sure nothing gets by
them. The arms race is on, and it seems pretty short sighted to think science
will out-smart nature and evolution. The developers of this technology disclose
very little information on the basis of proprietary secrets, in fact holding
intellectual property rights to the various seed lines, and the farmer is
breaking the law to save seeds for next year’s crop.
In all fairness, certified organic farmers
are allowed to use some sprays. The extremely short list of naturally occurring
materials, have been approved by the National Organic Standards Board in a
transparent and open forum. These materials can only be applied when all other
cultural methods of control like site selection, air drainage, soil moisture
management, rotation, etc. have not proved to be effective in minimizing pest
damage. The other difference is organic farmers advise the certification agency
of any sprays considered for use, and the agency inspects and verifies the
farm’s compliance. As we have built up the strength of our soils through crop
rotation and natural fertility enhancement, we use few if any natural sprays on
our crops these days.
Next time you are shopping at a market,
ask the vendors first if they grew it. Then ask if it has been sprayed, if so
for what and how many times. Then ask if they use systemic insecticides or GMO
seeds. At Elmwood Stock Farm we know none of this is necessary, much less a
good idea, even though mainstream agriculture recommends it. This is one reason
we are so adamant about the value of organic food. Just ask us, we will gladly
let you know how we raise safe, healthy food for you.
In Your Share :
Green Beans
Broccoli
Green Cabbage
Sweet Corn
Cucumber
Kale Greens
Fresh Onion
Yellow Squash
Green Zucchini
Recipes:
Grilled Yellow Squash with Fresh Dill
Vinaigrette and Feta
4 yellow squash or
zucchini
1 tsp Dijon mustard
¼ tsp sugar
1 ½ Tbsp sherry
vinegar (or any vinegar of your choice)
2 Tbsp fresh chopped
dill
¼ cup extra virgin
olive oil
1 shallot, sliced
Salt and pepper to
taste
Crumbled feta cheese
Preheat gas grill,
charcoal grill, or stovetop grill surface. In a bowl, whisk together mustard,
vinegar, and chopped dill. Slowly whisk in olive oil, season with salt and
pepper to taste, and stir in shallot slices; set aside. Slice squash in half,
lengthwise, then add them all to the bowl of vinaigrette. Turn the over to coat
all sides. Leave in marinade for at least 20 minutes. Remove squash from
marinade and grill over medium-high heat for a couple minutes on each side,
until grill marks appear and squash is just tender. Remove to a plate, spoon
remaining vinaigrette over the squash and sprinkle with feta cheese. Serve
immediately.
Black Rice and Broccoli with Almonds, serves 4 (a Martha Stewart recipe)
1 cup black rice
1 lb. broccoli, cut
into small florets, stems peeled and cut into ¼-inch-thick slices
3 cloves garlic,
unpeeled
4 Tbsp extra-virgin
olive oil
¾ tsp coarse salt
Freshly ground pepper
1 tsp Dijon mustard
2 Tbsp red-wine
vinegar
1/3 cup sliced
almonds, toasted
1 cup lightly packed
fresh flat-leaf parsley leaves
2 scallions, thinly
sliced
In a heavy-bottomed
medium pot, bring rice and 1 ¾ cups water to a boil. Reduce heat to maintain a
simmer, cover, and cook until rice is tender and water is absorbed, about 35
minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let
cool slightly. Meanwhile, preheat oven to 425°F. On a rimmed baking sheet, toss
broccoli and garlic with 2 Tbsp oil. Season with ¼ tsp salt and pepper. Roast,
stirring once, until tender, about 20 minutes. Remove and reserve garlic;
transfer broccoli to bowl with rice. Remove garlic from skins. Place in a small
bowl; mash. Whisk in mustard, vinegar, remaining 2 Tbsp oil, and ¼ tsp salt.
Drizzle over salad. Add almonds, parsley, and scallions; toss. Season with
remaining ¼ tsp salt and pepper and serve.
Sautéed Cabbage, serves 6 (an Ina
Garten recipe)
1 head green cabbage (about 2½ lbs.)
2 Tbsp unsalted butter
1½ tsp kosher salt
½ tsp black pepper
Cut the cabbage in half and, with the cut-side down,
slice each half as thinly as possible around the core, as though you were
making coleslaw. Discard the core. Melt the butter in a large sauté pan or
heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and
sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender
and beginning to brown. Season to taste and serve warm.
Lime Cucumber Salsa, serves 4 (a Taste of Home: Farmers
Market Cookbook recipe)
1 large cucumber, seeded and diced
1 to 2 garlic cloves, minced
1 jalapeno pepper, finely chopped
3 green onions, sliced
2 T minced fresh cilantro
2 T lime juice
2 T olive oil
1 tsp grated lime peel
½ tsp salt, optional
¼ tsp pepper
In a large bowl, combine all the ingredients. Refrigerate for at least 2
hours before serving.
Old-Fashioned Tangy
Cabbage, serves 6
(recipe from mrfood.com)
1 head green cabbage, shredded
2 apples cored, seeded, and cut into 1-inch cubes
½ cup brown sugar
1 tsp salt
¼ cup apple juice
¼ cup apple cider vinegar
In a soup pot, combine all the ingredients. Bring the mixture to a boil
over high, then reduce the heat to medium-low and simmer 25-30 minutes, or
until liquid is absorbed and cabbage is tender. Serve hot next to a main dish.
Squash Patties, serves 12 (a recipe from
allrecipes.com)
8 medium yellow squash
1 onion
1 ½ Tbsp salt
1 cup all-purpose flour
½ cup cornmeal
1 egg, lightly beaten
1 cup shredded cheese (cheddar, Colby, jack)
Ground black pepper to taste
1 Tbsp vegetable oil
Grate squash and onion with a cheese grater or in a food processor; place
in a colander, sprinkle with salt, and drain about 30 minutes, or until no
longer moist. Once squash and onion is drained, mix with flour, cornmeal, egg,
and cheese. Season with pepper. Heat the oil in a skillet over medium heat and
drop squash mixture by heaping tablespoonfuls into the skillet. Cook 3 minutes per
side, or until golden brown. Serve with sour cream and hot sauce.
Kale and
Caramelized Onion Grilled Cheese, serves 4 (recipe from myrecipes.com)
4 medium kale leaves, stems removed
2 teaspoons canola oil
2 medium red onions, cut into 1/2-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 teaspoon red wine vinegar
8 (1-ounce) slices multigrain bread
Cooking spray
1 ounce finely grated Parmesan cheese, divided (about 1/4
cup)
3.5 ounces shredded raclette, about 1 cup, or any other
cheese that melts well
Bring a small pot of water to a boil; add kale. Remove
from heat and let stand 4 minutes or until kale is bright green. Drain and
rinse under cold water and pat dry. Heat a skillet over medium-high heat. Add
oil, onion, pepper, and salt. Cook 10 minutes or until onion is tender and
browned, stirring frequently. Remove from heat; stir in vinegar, tossing to
coat. Coarsely chop onion. Heat a large nonstick skillet over medium heat.
Lightly butter 1 side of each bread slice and toast, butter-side down, until
beginning to brown. While browning, sprinkle 1 tablespoon Parmesan on each
bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and
about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich
to a baking sheet. Repeat procedure with remaining 6 bread slices. Bake
sandwiches at 300°F for 5 minutes or until cheese melts.
