Foraging: Organic explosion
Published in the Asbury Park Press 03/9/05
Even if you shop infrequently for groceries, it would be hard to ignore the ever-increasing numbers of organic products on the shelves of supermarkets. Organic is out there.
Now the research giant Mintel offers some solid statistics to back up anecdotal evidence, and it's published in the March edition of Specialty Food magazine.
According to a study conducted by Mintel from 2002 to 2004, the number of people purchasing organic products rose from 34 percent to 41 percent. The largest jump by age group occurred in the 18-to-24 bracket, a demographic adored by retailers: In 2002, some 28 percent of 18- to 24-year-olds bought organic, while in 2004, that number jumped to 47 percent. Another age group that saw a surge in organic purchases is the 55- to 64-year-olds: Their numbers increased from 24 percent in 2002 to 37 percent in 2004.
What are the reasons for the rise in organic sales? Mintel points to health concerns and fears about food safety. In its study, Mintel also learned sales of organic fruits and vegetables rose more than 65 percent from 2002 to 2004. While there's not much in the way of organic meat and poultry out there, Mintel found what is available is selling like hotcakes — probably organic ones: Sales in that category skyrocketed almost 267 percent during that same two-year period.
It's no wonder that area supermarket chains such as Stop & Shop have come out with their own organic-product lines and that Ocean Township health-food retailer Dean's, which offers a wide variety of organic products, opened a second store in Shrewsbury. When organic is out there, it sells.
Choosing citrus
Call me the Lemon Police. Whenever I buy lemons, which is weekly, since I can't do without them in the kitchen, I take my time and take their weight.
Uh? I don't bring a scale to the market, though I could use any of the ones in the produce aisles, but rather I just use the palm of my hand. If a lemon feels heavy for its size, I buy it. That means it's juicier than its light weight kin in the bin. Try it a time or two and you'll find it easy to compare weight just by using your hand.
Another quality you should look for when selecting lemons is shiny skin. Dull skin is a sign of age, which means a lack of juiciness and a deterioration in the zest of the fruit. Since I use every part of a lemon, and especially love the bright flavor lemon zest brings to dishes, that's important to me.
March is a lean produce season, with citrus and tropical fruits the often freshest and best of the lots you find in markets. So make the best of it by choosing wisely. When selecting other forms of citrus — grapefruits, oranges, tangerines — give 'em the lemon test: Check for weight and sheen of skin. It works for all citruses.
The best test for tropical fruits is aroma: If you can't get a whiff of pineapple from a pineapple or mango from a mango, chances are that fruit isn't ripe and ready to eat. There's also the squeeze factor. Ripe papayas, for instance, should give a little when you apply gentle pressure; too much "give," means a fruit may be past its prime.
Andrea Clurfeld is the food editor of the Press. Readers may e-mail her at clurfeld@app.com
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Chef2Chef News Desk