In fact, her 1-year-old son has never had processed baby food. Instead, she sets aside time every few weeks to steam and puree organic fruits and vegetables.
“A lot of people think it’s time-consuming,” said Abbott, who is a member of the Emerald Coast Organic Food Co-op. “It’s not that bad.
“Everything tastes better if it’s organic,” she added. “It tastes cleaner.”
Members of the co-op pay $50 to get a bin of organic produce at cost, most of which comes from a wholesaling company.
Fruits and vegetables arrive twice a week and are sorted by members into 12 storage bins. At the same time, a list of the vegetables appears on the co-op’s website, to help identity the items.
Bananas, strawberries and onions may share the tubs with less common items like fennel, sorrel and kale.
“It makes me eat more vegetables,” said Lynn Tuele of Fort Walton Beach. “I have to figure out what in the world to do with them.”
They share recipes with each other at the co-op and online. Kale can be made into chips. Bok choy and scallops can become a feast. Fennel can be used almost like onion and some use it to season fish.
“It’s always new to everybody,” said Marlice Brown, who is the co-op manager. “You get in your comfort zone. It’s been kind of fun.”
The co-op has had a long waiting list of prospective members since opening in 2009.
“There’s an increasing interest in organic food,” said Andrea Hartsog, manager of Café Organic, which provides space for the co-op.
“This is medicine in food form,” she added, gesturing toward the latest shipment.
For more info, go to emeraldcoastorganicfoodcoop.org
Rachel C. , PhD
Research Scientist Consultant @ U-VIB
PhD, Doctor of Philosophy in Counseling
NREMT-P (National Registry of Paramedics)
– 911 Medic for over 15 years
– Scientist for over 7 years
– Runner for LIFE
source: NWF Daily News By Wendy Victora