The Produce to Always Buy Organic—and Why 2022

If you still trust that the FDA has our best interests at heart, know that Dacthal, a classified potential carcinogen that has been consistently found on kale, continues to be legal. 

The Environmental Working Group recently announced that nearly 60 percent of kale samples sold in the US were contaminated with this herbicide. This news follows reports over the years that confirm the presence of Dacthal on various crops, including beans, cucumbers, and artichokes, even after the EPA classified its carcinogenic potential in the mid-1990s. The European Union prohibited any use of this dangerous chemical more than a decade ago.

Where does that leave us? Fending for ourselves. We need to vet what we put on our plates and in our bodies. One excellent resource to help us stay informed is the EWG’s Clean Fifteen and Dirty Dozen: two annual lists that corral the fruits and vegetables with the lowest and highest amounts of residue from potentially harmful pesticides. On the 2022 lists, you'll find that non-organic kale—as well as non-organic collard and leafy greens—are some of the biggest culprits of having toxic residue. 

The others are also consistent. Strawberries always land in the top spot as one of the most contaminated crops. Department of Agriculture findings have shown conventional strawberries to have an average of more than seven different types of pesticides, with some samples showing twenty-plus pesticides. (For the full 2022 list, read on.)

It's criminal that chemicals linked to health issues continue to be sprayed—legally!—on our foods. The US lags behind other nations when it comes to healthy agricultural practices. Thankfully advocacy organizations like the EWG exist to help us parse through the rhetoric. 

It's imperative that we continue to advocate for a food supply system by supporting small, sustainable farmers and buying organic produce. We can also take action at the grassroots, state, and national levels for the eradication of harmful chemicals—once and for all.

The 2022 ‘Dirty Dozen’

This is a smart resource to help determine which fruits and vegetables are most impacted by pesticides and other chemicals. However, there are dozens of fruits and vegetables left off this list, which is why at PrimaFoodie we suggest opting for organic produce to minimize your exposure and consumption of potentially toxic chemicals. When buying organic presents a hurdle, aim to always go organic for these twelve.

1.) Strawberries
2.) Spinach
3.) Kale, Collard, and Mustard Greens
4.) Nectarines
5.) Apples
6.) Grapes
7.) Bell and Hot Peppers
8.) Cherries
9.) Peaches
10.) Pears
11.) Celery
12.) Tomatoes

The 2022 ‘Clean Fifteen’

When buying organic is an obstacle, the following list of conventional fruits and vegetables shows the options that are least impacted by pesticides and herbicides. But still take note: A minimal amount of residue still tends to show up on the skins or in the fruits—so if possible, still opt for organic if you can.

1.) Avocado
2.) Sweet Corn
3.) Pineapple
4.) Onions
5.) Papaya
6.) Frozen sweet peas
7.) Asparagus
8.) Honeydew Melon
9.) Kiwi
10.) Cabbage
11.) Mushrooms
12.) Cantaloupe
13.) Mangoes
14.) Watermelon
15.) Sweet Potatoes

 For full downloadable versions, visit theEnvironmental Working Group.

How to Keep Produce Fresh

I have been on a long mission to reduce food waste in our household. This is to save time and money, and to avoid adding to the gigantic problem that is wasted food in America. 

Research shows that fresh produce is among the top foods that are tossed. It makes sense, as keeping fruits and vegetables fresh can be a surprisingly tough mandate. How many times has a head of crisp lettuce quickly turned into a wilted pile in the fridge? In efforts to reduce this, I’ve created a system that makes it easier to keep fruits and vegetables fresher, longer. 

Refrigerator Storage 

Before jumping in, a quick word on storage: If you do have produce that is wilted and old, discard it before your farmers’ market or grocery run. This will keep bacteria and other compounds from spoiling your fresh produce faster. (You can read more on that in my guide to keeping a clean fridge.) A great way to save wilted produce is to place it in a pot of water with bones to make bone broth. (You can also store it in the freezer in a broth bag for when you’re ready to make broth.) Give the fruit and vegetable shelves and bins a quick wipe-down with vinegar and water. (I keep a small spray bottle of this solution under the sink.) This is all you need in between deeper refrigerator cleanings. 

Lettuce: Wash lettuce as soon as you get home from the farmer’s market. Unroll several feet of paper towel and place it on the counter. Cut off the base of the lettuce head. Put lettuce leaves in a salad spinner and fill with water so they are completely immersed, taking caution not to overcrowd. Use your hands to vigorously agitate the lettuce. If the water turns brown and gritty, dump it out and repeat the process until the water is clean. Once the lettuce is clean, dump out the water and energetically spin it dry. Place the lettuce on the paper towels in a single layer to air dry. Once dry, roll the lettuce in the paper towels and place the wrapped lettuce in a sealed reusable bag (pushing ALL of the air out before sealing) and store in the fridge. This will double—or even triple—the shelf life of your lettuce. It will also be ready to eat, making salad preparation that much easier. This applies to all lettuces except tender greens like arugula and baby spinach, which have a shorter shelf life and should be eaten within a few days of buying them. 

Carrots: If you put carrots directly in your crisper, they’ll be limp by the end of the week. Instead, cut off carrot tops and discard or save for reuse. (I love to put them in a food processor and add to pesto, chimichurri, tabouli salad, or broths.) Submerge carrots in water in a large, flat, high-sided glass container and store in the fridge. If they are too long, you can cut or break them in half. This will generally keep carrots fresh for longer than a month. Change the water every so often to keep it fresh and clear. This method also works well for parsnips and radishes.

Broccoli: Airflow is important to keep broccoli fresh. Before storing in the fridge, you can slice off the end and store stem down in a jar of water, like a broccoli bouquet, or wrap the stem in a damp paper towel. Don’t wash broccoli until you are ready to eat it.

Asparagus, Celery, and Other Cruciferous Vegetables: These can be stored like broccoli in water. Cut an inch off the bottom first. Celery also lasts if stored in a sealed bag. Cauliflower can be stored in a ventilated bag in the fridge, or loose if you don’t have one. Brussels sprouts and cabbage keep in sealed bags in the fridge, ideally in the crisper. 

Squash: Store zucchini and summer squash loose in the crisper. Large winter squash, like pumpkin and butternut squash, are best stored on a countertop or in a pantry.

Potatoes and Onions: These should be stored outside of the fridge in a cool, dry, dark place. 

Mushrooms: Store in a paper bag in the fridge door. Keep the natural dirt on the surface until right before you cook or eat them.

Herbs: Different herbs require different storage techniques. Leafy herbs like basil should be stored upright in a glass of water, like a bouquet of flowers, at room temperature. Tender herbs like parsley and cilantro can also be stored this way. Be sure to change the water every couple of days. Hardier herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a bag in the fridge. (For long-term storage, put the bag in the freezer.) You can also make herb-olive oil ice cubes: Portion out washed, de-stemmed and chopped herbs into ice-cube trays, fill the trays with olive oil and freeze. 

Berries: Store unwashed berries in the fridge in a paper towel-lined glass container with a lid. Berries last longer, especially soft ones like raspberries, if they are stored in a single layer so a large/wide, low-sided container is best.

Tomatoes: Store this fruit separately at room temperature. Refrigeration will make tomatoes mealy.

Other Fruits: Ethylene-producing fruits, like apples, avocados, and bananas, should be stored separately from other produce. They cause other produce to ripen and decay faster and will cause potatoes to sprout. 

Once you get into a rhythm of honoring what a specific fruit or vegetable needs, keeping them fresh becomes an easy habit. To ensure you eat through all of your food, keep the newest on the bottom or in the back so the oldest is most accessible. And always aim to keep anything in glass over plastic containers. There inevitably may be some foods that end up needing to be tossed,  but taking this in stride, and making even small reductions in waste, can lead to a huge difference. 

Containers

Avoid plastic and invest in glass whenever possible. Plastic is toxic and leaches into food, and it pollutes our earth and ocean. The National Ocean Service estimates that eight million tons of plastic enter the ocean every year. The glass container will last longer than the lid, so I recommend buying from a brand that sells replacement lids, like Pyrex, Anchorage, or Snapware. Lids will last longer if you wash by hand, or don’t use the dry cycle on the dishwasher. 

It’s recommended to keep eggs at the top where the temperature is most consistent and milk on the bottom in the back of the fridge where it is coldest. If something starts to go bad, remove it immediately so it doesn’t contaminate the rest of your food.