The "Dirty Dozen" and The "Clean Fifteen"

This list just out from the Environmental Working Group. Foods with the highest and lowest pesticide residues...the worst offender..Apples.


Conventional farmers use an arsenal of pesticides to protect their crops from insects, bacteria, rodents, molds, and fungi. These substances can end up in the food supply. Washing and peeling fruit and vegetables can lower pesticide residues, but not necessarily. When the USDA tests for pesticides, they wash and peel fruit the same way a typical consumer would.


Can't afford Organics? Try looking for locally grown but do not despair. The EWG made this statement: if families simply select the daily recommended five servings of fruit and vegetables from the "Clean Fifteen" list over five from the Dirty Dozen, they would reduce the amount of pesticides ingested by 92% - without having to shell out extra money for organics.


Buy the produce on the Dirty Dozen organically grown if possible...


The Dirty Dozen 2011

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (imported)
7. Grapes (imported)
8. Sweet bell peppers
9. Potatoes
10. Blueberries (domestic)
11. Lettuce
12. Kale/collard greens

And the Clean Fifteen 2011

1. Onions
2. Sweet corn
3. Pineapples
4. Avocado
5. Asparagus
6. Sweet peas
7. Mangoes
8. Eggplants
9. Cantaloupe (domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms

Asparagus with Sesame Dressing..from my old cooking class days....

I do love asparagus, but this dressing is delicious with steamed kale or rapini too.

Sesame dressing

•     1 garlic clove, finely chopped

•     2 tsp. chopped fresh ginger

•     2 tbs. malt vinegar

•     2 tbs. sesame oil

•     4 tbs, tamari sauce

•     2 tsp. sugar

•     2 tbs. peanut oil

1 lb. asparagus spears, cut into thirds diagonally

1/4 cup sesame seeds

Whisk together all the dressing ingredients. 

Prepare a big bowl of ice water to drop the cooked asparagus into..just as you take it off the boil.

Plunge the asparagus in boiling water for 1-2 minutes. It should be cooked to crisp/tender, no more.

Then drop it into an ice water bath to "shock" it and stop the cooking so it doesn't overcook.

Toss the asparagus and some of the dressing together in a pretty dish and top with toasted sesame seeds.

Preserved Lemons...that take a really long time to cure..but WOW!

OK I'll be the first to admit that I while I would not say I am an immediate gratification type..I'll do crock pot stuff for instance. or a slow rotisserie ...or marinate overnight...but this? This recipe takes about ten minutes to prepare..and then about 30 days to ripen...


I know...30 days seems like forever..but it really isn't..consider the blinding speed with which that car payment comes due again... but as you'll see in another "preserved lemon" post if you scroll down...I am just fascinated with the whole idea of these little jewels...bottled sunshine..waiting to make my rice..or couscous..or chicken or fish dishes just stand out...to make my friends say...hey...what's in this? I cannot quit thinking about making these....


So today's the day...I'm making the ones that I can use tonight..courtesy of Ina Garten..see below...and I'm making the 30 day ones...just to see which is best...
there will be pictures later today...and below are a couple of ideas for what to do with them...
Preserved Lemons...the 30 day method....  "Patience Grasshopper...."

• 6 medium-size lemons
• 1/2 cup kosher salt
• 1 cup lemon juice, or more if needed.

1. Cut the lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with a little of the salt. Place 1 tablespoon of salt in the bottom of a 1-quart glass jar with a tightfitting lid. Place the lemons in the jar alternately with the remaining salt, pressing the lemons to fit them snugly in the jar.

2. Pour in enough lemon juice to cover the lemons. Put on the lid and refrigerate, shaking the jar daily 2 to 3 weeks before using. Preserved lemons, covered with liquid and tightly sealed, will keep for several months in the refrigerator.

Yield: 6 preserved lemons.

Fettuccine With Asparagus, Preserved Lemon and Roasted Garlic

** Ahead of time make 2 heads of garlic, roasted for about an hour at 400 degrees, and while the garlic is roasting you could make a salad...snuggle with your honey...walk the dog...give yourself a facial...or prepare the remaining ingredients to get ahead of the curve...

Preheat the oven to 400 degrees. Chop the top third off each head of garlic and discard. Drizzle the heads with a teaspoon each of olive oil, wrap in foil and roast until the garlic is very soft and golden brown, about 50 minutes to an hour. Remove from the oven, cool slightly and squeeze the garlic out of the husks. Set aside.

Now carry on.... and this part is really quick...you'll need

• 1 tablespoon olive oil
• 1 pound fettuccine
• 1/2 pound asparagus cut into 2 inch diagonal pieces
• 3 tablespoons unsalted butter
• 1 preserved lemon, pulp and rind, finely chopped
• 1/2 cup grated Parmesan, plus more for serving
• 3 tablespoons chopped parsley
• Freshly ground black pepper.
• Fresh lemon zest

1. Bring two large kettles 2/3 full of salted water to a boil and cook the fettuccine until tender. In the second kettle, steam the asparagus till crisp tender, check often we don't want it too soft...Drain both and place in a serving bowl.

2. Meanwhile, combine the tablespoon of olive oil and the butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and preserved lemon and cook for 1 minute. Toss with the drained fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper and zest from about half of fresh lemon. Serve immediately. Should serve three to four...a nice white wine would be perfect...enjoy!