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Decrease chemicals in food

Peggy Trendell-Whittaker

ECO INFO

WHETHER YOURE des-

perately trying to keep your garden watered, watching in dismay as your zucchini plant takes over your entire patio, enjoying the grown-in-B.C. produce from the grocery store, or coveting your neigh- bov’s peas, garders and their harvest are on many pesple’s minds these days,

Also on many people's minds are the links between synthetic pesti- cides and health. Many chemicals in use today are not adequately tested to determine what the effects will be on humans — not necessarily today, but in our old age and indeed in our chil- dren's lives.

Some chemicals accumulate in our fatty tissue over a lifetime, and are passed on to our babies through breast milk or the fat of animals who are lower in the food chain than we are,

Because chemical fertilizers feed plants, but not the micro-organisms in the soil, soil quality at a conven- tional farm or garden becomes pro~ gressively poorer as the years go by.

Thus, food ciops become less nutritious, and increasing amounts of chemicals are needed to maintain the size of harvest. As the soil structure breaks down, chemicals are more easily leached into the groundwater and perhaps contaminate surround- ing waterways.

As the evidence against tradition-

‘Protect your Family from Harmful U.V. Rays

al chemical farming methods mounts, organically grown produce and grocery items become much more attractive,

(ve found lately that Capers food store in West Vancouver isn't the only outlet for a variety of organic goods — the Queensdale Super Valu at the top of Lonsdale also stocks a range of organic items, from produce ta bread, applesauce, wine vinegar, baby food and soya sauce.

The organic altemative is some- times more expensive, but not always; if you tallied the amount of nutrition you are buying in the organic versus conventional item, organics would probably be cheaper in many cases, Still, the best solution for many people is to grow your own as much as possible.

Your interest in fruit and veg- etable gardening may stem (pun intended) from a simpte desire to potter meaningfully in your back- yard: it may be to grow food that is superior tasting; it may be to avoid ingesting pesticides; or it may be to eat food that is more nutritious —- a homegrown tomato, for exumple, may have 30% more vitamin C than its store-bought counterpart.

Even a brief look through Rodale’s All-New Encyclopedia of Organic Gardening is more than enough to whet your appetite for the subject and slake your thirst for knowledge of the organic how-tos.

The whys and wherefores of organic gardening cannot, of course, be covered adequately in one col- umn, but neither is the subject diffi- cult or compiex.

Of primary importance for a healthy, chemical-free garden is maintaining a healthy source of orgunic matter to dig into your soil -— namely, a compost bin.

Unlike chemical fertilizers, organic matter and organic fertilizers not only feed the plants, they nourish the soil as well.

As the organic matter is broken down into smaller compounds that plants use as food, it has to be replenished annually. Spread the fin- ished compost from your bin on your garden and dig it into the top five or six inches of the soil.

Huge amounts of compost aren't necessary — according to the Rodale encyclopedia, you should “strive to maintain 5 to 6% organic matter in

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your soil,” since putting too much in can overstimulate soi) microorgan- isms, which thet: consume large quantities of nitrogen and other nutri- ents at the expense of your plants.

Once you've prepped your soit and planted your crops (however modest), practise preventive mainte- nance. By weeding often and carly, you'll save yourself much work later on.

To help prevent pests and disease, tour your garden every few days to quash problems before they take root pick off spotted, diseased leaves as Soon as you see thern, and identify any bugs you think may be causing damage so you can apply the appropriate organic remedy before they establish too firm a foothold.

To retain the optimum amount of food value come harvest time, pick your fruit and vegetables on a sunny afternoon, as opposed to early in the morning or after several days of cloudy weather. A food crop still on the vine contains fluctuating amounts of vitamin C — they are at their highest in tie sun.

Cther tips include: harvesting greens directly into a bow] of cool water, keeping peas in their pods right until they're eaten, keeping nutrient-rich skins on potatoes, car- rots and other foods whenever possi- ble, and chopping food for cooking only at the last minute to avoid vita- min loss.

Also eat raw vegetables when possible or cook lightly by steaming or stir frying; boiling can destroy up to two-thirds of a vegetable’s vita- mins B and C, potassium, iron and other minerals.

If you're in the midst of tending this summer's organic garden, or if you've always wanted your own vegetable patch, but never got around to it, there is plenty to digest in the Rodale encyclopedia or in other local gardening books.

Many of your questions can be

_ answered by the Compost Hotline

(736-2250), operated by the folks at City Farmer. Good luck, and happy, pesticide-free harvesting.

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Friday, August 12, 1994 - North Shore News - 21

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