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Geoffchef's picture

DW likes to take carrot sticks to work for lunch, so I try to keep the Tupperware thingie in the fridge full of them for her. Just finished chopping up some tapered orange cylinders from California that resembled carrots but tasted like sawdust, and wondered how much flavour might equate with nutrition.
If the sugars and other sapid elements have transmogrified so much over their 3000 mile journey that these things are virtually tasteless, what state can the vitamins and minerals be in? How do the ingredients that promote human health cope with the chemicals that keep veggies at least looking like they should over times and distances that reduce people travelling such spans by car to eating Cheez Strings and Snack Enz?
My theory is that if it tastes like cardboard it's probably about as good for you.
Disgust.
I mean - discuss.


 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

pamilyn's picture

(post #32532, reply #49 of 67)

He spoke at our Food For Thought Festival two years ago. Very interesting stuff.

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Quilter's picture

(post #32532, reply #38 of 67)

Up here in northern BC our local Safeway has about 8 varieties of potato as well, but for some unknown reason the one they don't stock is Yukon Gold.  What we get instead is something that's called "yellow flesh potato".  Sort of a generic yellow fleshed potato, I guess.  Edible, but hardly anything to write home about. And don't even get me started on the state of the lettuce.  The local farmer's/crafters/ market opened last weekend, but so far the only fresh produce available at the market is rhubarb. Oh, and one greenhouse grower had a few tomatoes.

Regality's picture

(post #32532, reply #3 of 67)

One thing I've noticed about store-bought carrots in recent years is that the top one inch or so has a strange metalllic/chemical taste.  The shoulders are not green, so that's not the problem.  And it seems to occur with regular and "organic" alike.  It makes me somewhat leery about eating that part, so I don't. 

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/profile


 



madnoodle's picture

(post #32532, reply #4 of 67)

There should be someone around you selling garden carrots--check the newspapers or the signboard at your local store.  They may be getting a bit iffy by this time of year, so you may have to resort to store-bought for a couple of months.  I look for the Peak of the Market label--good ol' Manitoba produce--and don't buy California carrots unless there's no other option.

Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

pamilyn's picture

(post #32532, reply #5 of 67)

This is exactly why I promote buying locally whenever possible, and preserving the harvest. Think how much energy went into transporting those carrots. Think of YOUR local farmers trying to make a living. It really is a different mindset that you have to practice. "Carrots are not in season, so what should I eat locally that IS in season instead." Is asparagus in season? Steam some and send them along for lunch with a light dressing. Radishes are probably in season. They make a nice snack with or without a little butter and salt. Nice locally grown spinach is probably in season there. Spinach salad.....regular garden lettuce is in season...Mmmm, fresh local greens in a beautiful salad. Last years potatoes? Potato salad. Hoop house green beans are in season here. Green bean salad with locally made feta or goat cheese in  light vinaigrette.


See....it's really easy. You just have to think different. If it sounds like I'm ranting I'm sorry but this is a subject that is near and dear to my heart. I love talking to the farmers and knowing I am doing something for them, the environment, and knowing my veggies were not mass produced, sprayed, some weird hybrid variety and FRESH.


End of Rant...Pamilyn Edit to add, see www.reapfoodgroup.org  It is an organization I am very involved with.



The purpose of Art is washing the dust of daily life off our souls


Edited 5/12/2006 11:49 am ET by pamilyn

The purpose of Art is washing the dust of daily life off our souls

Geoffchef's picture

(post #32532, reply #9 of 67)

If we try to eat only what is in season locally we eat the same diet as the cat for 9 months of the year.

 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

KarenP's picture

(post #32532, reply #52 of 67)

My theory is that if it tastes like cardboard it's probably about as good for you.
Disgust.


Lots of rain this year.  I think carrots may be just the tip of the iceberg, so to speak.