It was a simple question. I’d brought in my latest minestrone for Soup Day at the Office. I invited a couple of coworkers who didn’t normally partake. They were friends, colleagues, and of course they deserved a bowl of Daisy’ best!
And then it came up: the question. “Are all the ingredients organic?”
I had to say no. And of course, I had to start thinking. My soup offering was made from scratch. But organic? Let’s see.
Broth – mainly a beef broth from my freezer. No preservatives, just bones boiled with a few scraps of onion and maybe peppers, too. But organic? I doubt that the meat was organic, and the onion and peppers probably weren’t organic, either.
Minestrone is all about vegetables. It’s February. The peas and corn, out of my freezer, came from the farmers’ market. The handful of yellow beans were from my garden. A little tomato sauce – canned from fresh-grown tomatoes in my own backyard. And then – carrots, onion, a little celery, all from the grocery store, none organic.
In July or August, that soup would have a lot more organic to it. Maybe that’s my next move: grow more, preserve more, and start making a point of buying organic more often.
Now if only the snow would melt.