Organic Farming Good Food For All

Organic Farming Good Food For All
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Organic Farming Good Food For All
Organic grocery
Organic Farming Good Food For All
Organic farming

Organic farming is another agricultural system that originated early in the 20th century in response to quickly changing farming techniques. Organic farming has been developed by several organic farming associations now. It depends on fertilizers of natural source like compost manure, green manure, and bone meal and puts emphasis on techniques like crop rotation and companion planting. Biological pest management, mixed cropping as well as the boosting of insect predators are all encouraged. Generally, organic standards are made to permit the utilization of naturally occurring compounds while banning or limiting synthetic materials. For example, naturally occurring pesticides like pyrethrin and rotenone are allowed, while artificial pesticides and fertilizers are usually prohibited. Synthetic substances which are permitted include, as an instance, aluminum sulfate, elemental sulfur and Ivermectin. Reasons for advocation of organic farming include benefits in sustainability, openness, self-sufficiency, autonomy/independence, wellness, food safety, and food security.

Reduced Exposure to Pesticides, Chemicals.
The Organic Trade Association notes if each farmer from the U.S. converted to organic production, we can remove 500 million pounds of harmful and persistent pesticides from going into the environment yearly. Pesticide and chemical usage contributes to several negative environmental dilemmas: 1.Pesticides permit disease immunity to accumulate in crops, weeds, plant-eating-insects, parasites, and bacteria. 2.Compounds and chemicals sprayed plants contaminate the soil, water source, and atmosphere. Occasionally these dangerous pesticides stay about for decades (possibly longer). 3.Artificial compounds also dissuade smart farming techniques like cover crops and crop rotation, which in turn, can cause other dangerous environmental issues like erosion.
Organic Farming Builds Healthy Soil.
To develop wholesome food, you have to begin with healthy soil. Should you treat the dirt with dangerous pesticides and chemicals, you might wind up with dirt which can't flourish by itself. Natural farming practices are much superior than compound soil administration. A sizable nine-year research by USDA Agricultural Research Service (ARS), reveals that natural farming builds up organic soil issue better than traditional no-till farming. Based on Dr. Elaine Ingham, only 1 teaspoon of compost-rich organic dirt could host as many as 600 million to 1 billion beneficial germs from 15,000 species. Ingham notes on the reverse side, 1 teaspoon of soil treated with compounds may carry as much as 100 beneficial bacteria.
Combatting Erosion
Does organic farming build wholesome soil, but it also helps fight severe land and soil problems, like erosion. A significant research comparing adjacent natural and chemically treated wheat fields revealed that the organic area featured eight inches of topsoil compared to treated area and had only twenty the erosion reduction. In case you are not worried about erosion: you ought to be. Erosion problems are really severe, affecting the property, food distribution, and people. But, organic farming techniques do help discourage erosion from happening.
Assessing the Effects of Global Warming
Rodale Institute Farming Systems Trial is America's longest running, side-by-side contrast of traditional and organic farming. The trial, running since 1981, has demonstrated a wholesome organic agriculture system may actually reduce carbon dioxide and also help slow climate change. Actually, the Rodale study shows that: "If just 10,000 moderate sized farms in the U.S. converted into organic production, they'd save as much carbon from the soil it would be equal to carrying 1,174,400 automobiles off the street, or reducing automobile miles driven by 14.62 billion miles.
Organic Farming Supports Water Conservation and Water Health
Dwindling water supplies and inadequate water wellbeing are extremely real threats. When our water source is in danger, individuals and the world wind up suffering. American Rivers notes a significant water pollution threat to U.S ponds is runoff from non-organic farms, for example damaging pesticides, toxic fertilizers, and animal waste. Organic farming helps to keep our water supplies fresh by quitting that contaminated runoff. Organic farming also will help conserve water. Organic farmers, generally speaking, often devote some time amending soil properly and using mulch - both of which help preserve water. Cotton, an in-demand harvest, requires a great deal of irrigation and surplus water once grown conventionally. But, organic cotton farming requires less irrigation and so conserves water.
Discouraging Algal Blooms
Algal blooms (HABs) lead to adverse consequences on the health of individuals and marine creatures and organisms. Algal blooms also negatively impact tourism, diversion and so, regional and local markets. While there's more than 1 reason for algal blooms, a main human-based source of algae blooms is runoff in the petroleum-based fertilizers frequently utilized in traditional farming.
Supporting Animal Health and Welfare
Insects, fish, birds and all kinds of other creatures experience difficulties when individuals swoop in and destroy their habitat. Organic farming helps conserve more natural habitat regions but also promotes birds and other all-natural predators to live happily on farmland, which helps in pest control. Also, animals who reside on organic farms are vulnerable to wash, chemical-free grazing which can help keep them obviously healthy and immune to disease. As a benefit for organic farmers, healthy and happy natural animals are productive organic animals.​
Organic Farming Encourages Biodiversity
Insects, fish, birds and all kinds of other creatures experience difficulties when individuals swoop in and destroy their habitat. Organic farming helps conserve more natural habitat regions but also promotes birds and other all-natural predators to live happily on farmland, which helps in pest control. Also, animals who reside on organic farms are vulnerable to wash, chemical-free grazing which can help keep them obviously healthy and immune to disease. As a benefit for organic farmers, healthy and happy natural animals are productive organic animals.​

Wild Rice “Stuffing”

Wild rice is a whole grain rich in phenolic compounds (i.e. antioxidants). This gluten-free, rice “stuffing” dish fits perfectly into any holiday or every day meal and can be enjoyed throughout all the colder months. You can change up the vegetables to suit the season and remember to buy organic rice! The Science The journal Foods recently... Read More ›

Wild rice is a whole grain rich in phenolic compounds (i.e. antioxidants). This gluten-free, rice “stuffing” dish fits perfectly into any holiday or every day meal and can be enjoyed throughout all the colder months. You can change up the vegetables to suit the season and remember to buy organic rice! The Science The journal Foods recently... Read More ›

Wild rice is a whole grain rich in phenolic compounds (i.e. antioxidants). This gluten-free, rice “stuffing” dish fits perfectly into any holiday or every day meal and can be enjoyed throughout all the colder months. You can change up the vegetables to suit the season and remember to buy organic rice!

The Science

The journal Foods recently published a nutrient analysis of certified-organic North American wild rice, and revealed that this rice is significantly rich in important antioxidants. Most notably, the carotenoid antioxidant, Lutein, was found in levels similar to those in artichokes, apples and apricots. But, as the authors highlight, wild rice affords an added convenience of providing a good source of these nutrients year round as rice can be stored longer than its produce contenders.

The Recipe

photo credit: Whitney

Because this dish is a bit involved, it’s worth making a large batch for a big family meal. This recipe accomplishes that amount.

Ingredients

Toasted pecan topping:

  • 2 cups pecan halves or pieces

Rice:

  • 2 cups organic wild rice, rinsed
  • 6 cups vegetable stock
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ lb crimini or white button mushrooms, chopped
  • 1 tsp salt (may need to add more to taste depending on the sodium level of your vegetable stock)
  • 3 tablespoons cooking oil

Butternut squash:

  • 1 medium butternut squash, peeled and cut into approx. ½ inch cubes
  • ½ – 1 tsp salt depending on size of squash
  • Cooking oil to coat

Sautéed kale:

  • 1 bunch kale (any type works), washed, stemmed and chopped into 2 inch pieces.
  • ½ tsp salt (or to taste)
  • 1 tbsp cooking oil

Cooking Directions

**Prep all ingredients ahead of time as there are many moving parts

1. Start by toasting the pecans. It’s the saddest thing when you lose track and they burn. So start with the pecans before you dive into the rest of the recipe and get distracted.

  • Preheat oven to 350F
  • Spread pecans evenly onto a cookie sheet and bake for 5-7 minutes.
  • Stir occasionally to keep an eye on them and pull out once they start to turn color and smell like they are toasting.
  • Once cool, chop into pieces to sprinkle on top the finished dish.

2.  Increase the oven temperature to 400F

  • Spread the cubed butternut squash onto a cookie sheet and toss with salt and oil to evenly coat.
  • Bake for 20-25 minutes or until desired softness when pricked with a fork.

3.  While the squash is baking, prepare the rice:

  • In a large frying pan with a lid (enough to hold at least 10 cups), sauté the onion in cooking oil over medium heat until soft and translucent, about 5 minutes and add the garlic. Let garlic sizzle for a bit, but don’t let it turn brown (it becomes bitter once brown) and add the chopped mushrooms. Cook until mushrooms release their liquid and some of that liquid evaporates off. You can add a splash of water to your pan to make steam and accelerate the cooking of the mushrooms.
  • Add the rinsed wild rice to the onion and mushroom mixture. Stir to coat and then add the vegetable stock and salt.
  • Cover and cook over medium heat for about 45 minutes, or until the rice has absorbed all the liquid and starts to puff up, breaking the bran.

4. While the rice cooks, sauté the washed kale in a separate pan with oil and salt.

  • Cook for about 5 minutes or until the desired softness is reached.

5.  All components should be complete by the time the rice is done. Mix to combine the squash, kale and rice in a large serving bowl, taste for salt and add more if needed. Top with the toasted pecans and enjoy!

 

 

 


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