The Produce Mom® | Produce Blog | Healthy Recipes
I've worked over 7 years in this business.  I take pride in what we sell & represent in the Produce Industry.  I love how everyone can relate to it & enjoys it.  I believe in the culture, memories and love that surround food.  And I most definitely believe that our industry farms & sells the most wholesome & healthy foods in the world! My husband & I have a 5-year-old & a 2-year-old son.  Most of the produce served in our home is conventionally-grown.  I occasionally purchase organic produce, but more often than not my precious children are consuming conventionally-grown fruits & vegetables.  And I smile with pride every time I witness my boys enjoying fresh produce.   There is nothing more wholesome & nutritious than fruits & vegetables.  Take pride in your healthy choices!  And know that a diet rich in fruits & vegetables will lower risk of cancer, heart disease, diabetes & obesity.  Any Doc will agree with that statement.... Even Dr. Oz! "By eating five different colored fruits and vegetables a day you can reduce the risk of dying of a heart attack." - Dr. Mehmet Oz.  Yep.  Here is a video of him speaking the famous words.  (never underestimate the web-navigation powers of a blogger!)  Did I miss the footnote in Dr. Oz's quote about the only cancer-fighting fruits & vegetables being those which are organically-grown?  No.  I didn't.  Because ALL PRODUCE IS GOOD FOR YOU. Let's set aside this belief that organic produce trumps non-organic produce because of the pesticide residues in fresh produce.  I encourage you to check out the pesticide calculator on The Alliance for Food & Farming website.  This webpage is the best consumer resource for science based information regarding pesticide residues.  Below are some interesting figures from this website regarding pesticides in produce - the numbers speak for themselves.  Fresh produce is safe for consumers young, old & in between.
  • A grown man could consume 133,951 servings of Celery in one day without any effect even if the Celery has the highest pesticide residue recorded for Celery by USDA!
  • A grown woman could consume 2,042 servings of Strawberries in one day without any effect even if the Strawberries have the highest pesticide residue recorded for Strawberries by USDA.
  • A teen could consume 298 servings of Apples in one day without any effect even if the Apples have the highest pesticide residue recorded for Apples by USDA.
  • A child could consume 56,117 servings of Carrots in one day without any effect even if the Carrots have the highest pesticide residue recorded for Carrots by USDA.
  The official response from the Produce Industry to Dr. Oz's show on fresh produce, pesticides & children's health is as follows: Produce farmers are committed to providing safe and healthy fruits and vegetables to consumers.  This is the same food they feed their own families.  The facts stand strong – the health benefits of eating a diet rich in fruits and vegetables (both conventional and organic) is well known and well documented.  Decades of nutritional studies show that people who eat more fruits and vegetables have improved health and longer lives – these studies were largely conducted using conventionally grown fruits and vegetables. Further, recent peer reviewed studies show that children who lack access to healthy foods, particularly fruits and vegetables, are twice as likely to develop behavioral problems.  Poor diets in children have also been associated with a five point drop in IQ. Our organizations represent both organic and conventional farmers and we strongly affirm the safety of both production practices.  The use of pesticides on organic and conventional farms is stringently regulated by the Environmental Protection Agency, the Federal Food and Drug Administration, the United States Department of Agriculture as well as state and local regulatory authorities.  Produce farmers work with these regulatory bodies to ensure responsible use of organic and conventional pesticides.  It’s in their best interest – not only for the safety of consumers, but for their families as well. We urge consumers to learn more about the safety of organic and conventionally grown produce by visiting  Read, learn, choose, but eat more fruits and vegetables for improved health. Marilyn Dolan, Executive Director, Alliance for Food and Farming Tom Nassif, President and CEO, Western Growers Association Bryan Silbermann, President and CEO, Produce Marketing Association Tom Stenzel, President and CEO, United Fresh Produce Association Fruits & Vegetables... Good Choices For Your Family.  More Matters®.  It's that simple. xoxo Produce Mom [post_title] => Produce Industry Statement to The Dr. Oz Show [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => produce-industry-statement-to-the-dr-oz-show [to_ping] => [pinged] => [post_modified] => 2012-10-05 13:28:13 [post_modified_gmt] => 2012-10-05 13:28:13 [post_content_filtered] => [post_parent] => 0 [guid] => [menu_order] => 510 [post_type] => post [post_mime_type] => [comment_count] => 1 [filter] => raw ) [9] => WP_Post Object ( [ID] => 1248 [post_author] => 3 [post_date] => 2012-09-27 13:26:23 [post_date_gmt] => 2012-09-27 17:26:23 [post_content] => It's so easy to become passionate about culture.  Everyone has a favorite movie, a favorite song, a favorite dinner, a favorite cheese, a favorite flavor of birthday cake, and more.  Fruits & Vegetables are no exception! I have a favorite.  You have a favorite.  And all the Indiana Heroes participating in my Indianapolis Public Schools healthy eating campaign have favorites! It is my honor to announce the favorites & corresponding heroes for FIND YOUR FAVORITE Bananas - Katie Douglas, Indiana Fever Blueberries - David Boudia, Team USA Diving Broccoli - Emily Dyson, Dance Kaleidoscope Cantaloupe - Boomer, Indiana Pacers Mascot Carrots - Robbie Baillargeon, Indiana Ice Corn - Rowdie, Indianapolis Indians Mascot Grapefruit - Emily Glover, Indianapolis Chamber Orchestra Grapes - Paul George, Indiana Pacers Green Beans - Christopher Wuensch, Indianapolis Metropolitan Police Department Kiwi - Graham Rahal, IndyCar Series Mango - Blue, Indianapolis Colts Mascot Mushrooms - Anila Agha, Arts Council of Indianapolis Visual Artist Peaches - Gus Chavez, Indianapolis Fire Department Pears - Dwight Freeney, Indianapolis Colts Pineapple - Tamika Catchings, Indiana Fever Spinach - Coby Fleener, Indianapolis Colts Strawberries - George Hill, Indiana Pacers   Do you share a favorite with one of these Indiana Heroes?  My kids were certainly excited to hear that Boomer liked cantaloupe - which hero & his/her favorite brings a smile to your child's face?  I can't wait to see how the students of Indianapolis Public Schools respond to this campaign!  I am certain that by claiming a favorite, each of these heroes will inspire a child to eat more produce.   Maybe a little boy who dreams of being a firefighter will try a peach for the first time ever because of Find Your Favorite.  Or a little girl who plays basketball will never look at bananas the same thanks to hometown hero, Katie Douglas.  And the countless Indianapolis Colts fans who will forever associate pears with defensive rockstar Dwight Freeney.  These are powerful people helping me spread a very important message.  I love them all & cannot thank them enough for joining forces with The Produce Mom & participating in Find Your Favorite. What's YOUR Favorite?  Find Your Favorite. xoxo Produce Mom [post_title] => What's Your Favorite Fruit or Vegetable? [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => whats-your-favorite-fruit-or-vegetable [to_ping] => [pinged] => [post_modified] => 2012-09-27 13:26:23 [post_modified_gmt] => 2012-09-27 17:26:23 [post_content_filtered] => [post_parent] => 0 [guid] => [menu_order] => 511 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 10 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 1384 [post_author] => 2 [post_date] => 2012-11-20 20:00:51 [post_date_gmt] => 2012-11-20 20:00:51 [post_content] => It's Tuesday.  Thanksgiving is Thursday.  Today at work Chef Concetta reminded me that my turkey needs to be in the brine TONIGHT!  Yikes. First - what is a brine?  Basically it is a solution of salt, water & herbs that helps keep your turkey juicy & tender.  If your household is anything like mine, you have enjoyed 1 too many Thanksgivings with "Turkey Jerky."  When you are cooking something as long as you cook a turkey, moisture loss is inevitable.  The salt of the brine will force the meat tissues in the turkey to absorb water & flavorings; a brined turkey will be moist & flavorful.  So, start your brine tonight.  Or whenever you read this.  I figure 15 hours in the brine has gotta be better than none! Second - when we tested Chef Concetta's Thanksgiving Menu in Garden Cut, it was hands down the best turkey dinner I have ever ate in my life.  I know I often say "make recipes your own" - but trust me, this recipe is perfect.  Just duplicate it & you will be the proud star of Thanksgiving Dinner. [recipe] Thanksgiving Turkey HAPPY THANKSGIVING! xoxo Produce Mom[wpurp-searchable-recipe]Thanksgiving Turkey - - Brine: water, apple cider vinegar, kosher salt, sugar, onion (diced), celery (chopped), carrot (chopped), thyme, rosemary, sage, parsley, black peppercorns, Turkey: turkey ((10-12 pounds)), butter (unsalted, room temperature), sage (dried), rosemary (dried), thyme (dried), salt and pepper, chicken stock, shallot (peeled, halved), carrot (chopped), celery (chopped), Dissolve the salt and sugar in the liquid in a large stockpot. Add the rest of ingredients and the turkey. Place in refrigerator for 24 hours. Remove the turkey from the brine and rinse with cold water. Pat the turkey dry with paper towels. ; Combine butter, salt, pepper, and herbs in a bowl and mix together. Carefully rub the herbed butter underneath the skin of the turkey and then on top of the skin. Place the shallots, carrots, and celery into the cavity of the turkey. Truss the turkey. Put the turkey on the roasting rack and place in the roasting pan and place in the refrigerator uncovered for 8 hours or overnight. ; Preheat oven to 425 degrees F. ; Pull the turkey out of the refrigerator. Pour 2 cups of chicken stock into the bottom of the roasting pan. Place in oven and roast for 40 minutes. Baste turkey and turn temperature down to 350 degrees F. Continue to baste every 20 minutes. Add more stock if needed. Cook for another 1 hour to 1 hour and 30 minutes or until temperature reaches 165 degrees F when inserted into the thigh meat. Remove from the oven and place on a craving board and tent with foil. Let rest 20 minutes. Save the drippings in the bottom of the roasting pan to make a gravy. ; - [/wpurp-searchable-recipe] [post_title] => Thanksgiving Turkey [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => thanksgiving-turkey [to_ping] => [pinged] => [post_modified] => 2012-11-20 20:00:51 [post_modified_gmt] => 2012-11-20 20:00:51 [post_content_filtered] => [post_parent] => 0 [guid] => [menu_order] => 497 [post_type] => recipe [post_mime_type] => [comment_count] => 0 [filter] => raw ) [comment_count] => 0 [current_comment] => -1 [found_posts] => 1020 [max_num_pages] => 102 [max_num_comment_pages] => 0 [is_single] => [is_preview] => [is_page] => [is_archive] => [is_date] => [is_year] => [is_month] => [is_day] => [is_time] => [is_author] => [is_category] => [is_tag] => [is_tax] => [is_search] => [is_feed] => [is_comment_feed] => [is_trackback] => [is_home] => 1 [is_privacy_policy] => [is_404] => [is_embed] => [is_paged] => [is_admin] => [is_attachment] => [is_singular] => [is_robots] => [is_posts_page] => [is_post_type_archive] => [query_vars_hash:WP_Query:private] => 76b92fe42c5e1e927931dd9c3a5bc836 [query_vars_changed:WP_Query:private] => 1 [thumbnails_cached] => [stopwords:WP_Query:private] => [compat_fields:WP_Query:private] => Array ( [0] => query_vars_hash [1] => query_vars_changed ) [compat_methods:WP_Query:private] => Array ( [0] => init_query_flags [1] => parse_tax_query ) ) -->
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