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

Garlic and Butter Roasted Mushrooms

I found this recipe (and the photo) on Smitten Kitchen.com and she got it from Gourmet.com. There is something so fragrant about garlic simmering in butter..in this case in my beautiful Mario Batali enamel cast iron pot that I got at Crate and Barrel...

The first time I made these I tripled the recipe and roasted three pounds of mushrooms..for a family gathering. A birthday dinner. They didn't make it all the way around the table..I had to beg for a taste off of someone else's plate. Make sure you have a nice loaf of fresh crusty French or Italian bread handy..there were juices to sop up and I'll admit..I've made lunch of this dish more than once this season..all alone...but I feel safe in predicting that your man will be your love slave if you make these for him!

Just have to say that a dish like this is begging to be served alongside a nice grilled steak...

1 pound mushrooms such as cremini or white, halved lengthwise if large


2 tablespoons capers, rinsed and chopped


3 large garlic cloves, minced


2 tablespoons vegetable oil


3 tablespoons unsalted butter, cut into pieces


2 teaspoons fresh lemon juice


1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Roasted Garlic....

No Mushrooms handy? If you just want some garlic instead of butter on crusty bread...roast it.

Place whole unpeeled bulbs round side down in a baking dish, drizzle with olive oil, cover with foil and bake about 90 minutes at 325F