The potential of modern organic farming is thus largely unrealized, but organic and local food markets are reaching a tipping point. The rise of organic farming has been driven by small, independent producers, and by consumers. The organic movement has developed in response to a growing demand for organic products.
In the 1980s around the world, various farming and consumer groups began seriously pressuring for government regulation of organic production. The federal government began taking the first steps toward regulating organic, and so-called natural foods.
In late 1999, the USDA finally issued a first proposed draft of national organic standards. It was obvious the trend was growing in 2000, when for the first time more organic food was sold in conventional supermarkets than in farmers markets or food cooperatives. The first goal for regulation was to define organic and suggest standards to define organic foods. Unlike other forms of sustainable farming, organic farming has common standards which are legally enforced and which ensure environmental, animal welfare, and health benefits. Currently all food producers, including organic farmers and processors, must comply with local, state and federal health standards.
National standards for organic food production are now well established and consumers can be confident in the organic label. Some US States passed their own laws regarding organic produce. Iowa passed Chapter 190 in 1990, and established penalties for producers falsely identifying their products as organic. This is not lost on consumers and about 70 per cent of people now buy organic food at least occasionally, although it only accounts for 1 per cent of food sales.
The organic effort is global and in 108 countries, there is certified organic agriculture that's being produced and exported.
Showing posts with label garden. Show all posts
Showing posts with label garden. Show all posts
Thursday, January 5, 2012
Sunday, February 21, 2010
Basil The Sweet Herb
Sweet Basil (Ocimum basilicum)
Basil is my favorite of all the herbs because it is so versatile and easy to grow. Those of you who follow my recipes site will know that I like to grow my own herbs and as basil is normally ready to eat just 6-weeks after planting I naturally use it often.
Basil is an attractive annual, about 18 inches (450 mm) tall with light-green, fairly broad leaves. There are several species of cultivated basil, one having purple leaves, so it is also a decorative plant in your garden.
Basil grows easily from seed planted after all danger of frost has passed. Pinch stems when the plant reaches 18 inches (450 mm) tall to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.
Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open. However, if you can use fresh the taste is far better and it is also an extra vegetable to compliment a healthy diet.
Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. There are two particular ways I like to use basil; the first, and most common, is to mix it with pine nuts and a little garlic, a splash of balsamic vinegar and extra virgin olive oil in a blender to make Pesto. Pesto can be kept for a few days in the refrigerator. Use about 90% basil to 10% pine nuts.
The other way I like using basil is with freshly picked tomatoes, sliced, drizzled with extra virgin olive oil and sprinkled with chopped basil. This dish can be served alone as an appetizer or as part of a salad.
The other great thing about basil is that you should grow one basil plant between each tomato plant in your garden. The plants compliment each other and the basil acts as a deterrent to many of the bugs that like tomato. It never fails to amaze me the way nature has a habit of making complimentary plants that together protect each other in growth and them compliment each other on the table.
Top chef's use basil with all tomato dishes, whether cooked or raw. The other thing to remember about using olive oil is that it is an omega 3 oil and very good at promoting "good" cholesterol.
This article is copyright (c) David McCarthy, 2006.
Basil is my favorite of all the herbs because it is so versatile and easy to grow. Those of you who follow my recipes site will know that I like to grow my own herbs and as basil is normally ready to eat just 6-weeks after planting I naturally use it often.
Basil is an attractive annual, about 18 inches (450 mm) tall with light-green, fairly broad leaves. There are several species of cultivated basil, one having purple leaves, so it is also a decorative plant in your garden.
Basil grows easily from seed planted after all danger of frost has passed. Pinch stems when the plant reaches 18 inches (450 mm) tall to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.
Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open. However, if you can use fresh the taste is far better and it is also an extra vegetable to compliment a healthy diet.
Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. There are two particular ways I like to use basil; the first, and most common, is to mix it with pine nuts and a little garlic, a splash of balsamic vinegar and extra virgin olive oil in a blender to make Pesto. Pesto can be kept for a few days in the refrigerator. Use about 90% basil to 10% pine nuts.
The other way I like using basil is with freshly picked tomatoes, sliced, drizzled with extra virgin olive oil and sprinkled with chopped basil. This dish can be served alone as an appetizer or as part of a salad.
The other great thing about basil is that you should grow one basil plant between each tomato plant in your garden. The plants compliment each other and the basil acts as a deterrent to many of the bugs that like tomato. It never fails to amaze me the way nature has a habit of making complimentary plants that together protect each other in growth and them compliment each other on the table.
Top chef's use basil with all tomato dishes, whether cooked or raw. The other thing to remember about using olive oil is that it is an omega 3 oil and very good at promoting "good" cholesterol.
This article is copyright (c) David McCarthy, 2006.
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