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Organic Vegetables

Organic farming is an agriculture method that started in the early 20th century. The farming of organic vegetables is developing every day by large organizations. Organic farming is interpreted by the use of fertilizers of organic origin, which are bone meal, manure, green manure, and compost. With organic vegetables, natural pesticides are allowed but synthetic pesticides and fertilizers are prohibited.

Organic Vegetable Trivia

  • Organic vegetables are better for the environment. 
  • Organic vegetables are GMO-free (Genetically modified organisms) which means their DNA was altered in unnatural ways.
  • Animals that are raised organically are not given antibiotics, fed animal byproducts, and growth hormones.

Organic Vegetable Buying Guide

Always buy a moderate amount of organic vegetables as they are spoiled faster than conventionally grown vegetables. For this reason, you should buy them locally and in small markets and farms that deliver their vegetables weekly. But also those that accept visitors and are open on spot.

Organic Vegetable Production & Farming in Texas

The production of organic vegetables rose by 21% from the year 2008 to 2014. The state of Texas fell from fifth to sixth in organic products. The production of organic vegetables in Texas was around 19.2 percent of all organic crops from which 75% were generated by field crops. Tomatoes and Squash were the best producing vegetable crops in the state of Texas in the year 2014.

 

Pesticides

 

As I’ve already said, naturally occurring pesticides are allowed in organic vegetables but the synthetic residues decrease drastically which is always a plus.

 

Geography

 

In the year 1939, Lord Northbourne mentioned the term organic farming in a book he wrote Look to the Land which was published in the year 1940. He defined this ecological approach to farming as opposed to what he said was the chemical one which depended on imported fertilizer. Gardening reached its popularity in the industrial area in the 1950s. The national market place for organic food was organized in the 1970s.

 

To maintain a healthy organic vegetable garden, the first thing you’re going to need is fresh soil. Organic matter is the most important component in soil. You should also practice crop rotation. Many vegetables that are closely related to each other have the same diseases. For this reason, rotating crops will help restrict the development of the disease. Tomato family, and squash family are the ones to watch out as they’re one of the biggest in vegetables.

 

Packaging

 

The packaging of organic vegetables depends on the particular vegetable you’re packaging. Some vegetables may have the same packaging method as other vegetables, but in most cases, they’re usually packaged in their way.

Eating Organic Vegetables

One of the most common reasons people eat organic food is because the number of synthetic pesticides is reduced massively. People also eat organic vegetables to avoid GMO (Genetically modified organisms). They also do not own flavors, preservatives, and colors which is also one of the reasons people prefer these.

 

Storage

 

Just like packaging, storing organic vegetables is also dependant on the particular vegetable since each vegetable has its characteristics. Some are better stored in the fridge, some are better in some dark places like basements or garages.

 

Cooking

 

Mediterranean Vegetable & Chickpea Stew is one of the ways to showcase your perfect organic vegetable dish. Preheat the oven to 220 degrees celsius and put one yellow, one green pepper roughly cut, one cubed eggplant, cubed butternut squash, one medium red onion, one or two zucchinis depending on the size, and three cloves of garlic in a large roasting pan. Also, add coconut oil, black pepper, dried herbs, and some sea salt. Roast for around 20-25 minutes until the vegetables are soft. Don’t overcook them as they will cook more on the stove. After that, add the roasted vegetables, the chickpeas, and the tomato sauce to a large pot and cook it on medium heat. Serve with some rice and seeds. 

Nutrition

DV%

  • Serving Size: 1 Serving
  • Calories: Varies Varies
  • Carbs: Varies Varies
  • Sugar: Varies Varies
  • Fiber: Varies Varies
  • Protein: Varies Varies
  • Fat: Varies Varies
  • Saturated Fat: Varies Varies

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