My body is a temple, so I need to toss out all the builder grade material, and go for a major remodel. I’m starting with a change in my diet, opting to add more organic fruits and vegetables. Just like any home renovation, I’m prepared for the process to cost about twice what I budget. But when the produce guy said it’d be $8 for an organic melon, I tossed some watermelon Jolly Ranchers in my cart and called it a night.
Fresh veggies were not something I grew up eating. In my house Tater Tots were a health food and closest thing we had to fruit was Neapolitan ice cream (you know, the strawberry section everyone eats around.) On the rare occasion my mom served vegetables, they were cooked “telephone style” which meant she threw them in a pot with water, talked on the telephone and forgot all about them until they were mushy and grey.
Slowly, I’m trying new veggies, and when lightly cooked, the flavors and colors amaze me. Who knew I’d like kale? Not me. So I’m learning as I go and organic foods seem like the smart choice. Turns out produce with soft skin is more likely to absorb pesticides, so the Environmental Working Group has put together a handy dandy list of fruits and veg where I should spend the extra cash to go organic. They are: celery, peaches, strawberries, apples, blueberries, nectarines, bell peppers, spinach, cherries, potatoes, grapes, lettuce, collard greens and my new favorite, kale.
I’m grateful for organic produce because I want to eat better, without eating up my whole grocery budget and now I know which items to splurge on. Conversely, I’ve also learned there are some produce items that are safe bets to buy conventionally such as: onions, avocados, sweet corn, pineapples, mango, sweet peas, asparagus, kiwi, cabbage, eggplant, cantaloupe, watermelon, grapefruit, sweet potatoes -- and all flavors of Jolly Rancher candies, particularly watermelon.
That’s why I’m grateful for organic produce.