Eating organic and local: More information on choosing sustainable foods

By Jen Ludington, Louise Foster
May 3, 2007

When to go organic

Chances are that you probably can't buy organic all the time, whether because of financial or convenience issues. The good news is that the Environmental Working Group's analysis found that you can likely cut exposure to pesticides by almost 90 percent buy avoiding the most contaminated produce.

1. Peaches

2. Apples

3. Sweet Bell Peppers

4. Celery

5. Nectarines

6. Strawberries

7. Cherries

8. Pears

9. Grapes (imported)

10. Spinach

11. Lettuce

12. Potatoes

What's in season?

Shopping for seasonal produce is good for the environment and your bank account. The From the Heart of Washington campaigne lists all growing seasons in Washington State.

In season from May to June:

Asparagus

Asian veggies

Bamboo shoots

Beets

Broccoli

Carrots

Cabbage

Cauliflower

Fresh Herbs

Garlic

Green Onions

Leaf lettuce

Peas

Radishes

Salad greens

Summer squash

Leeks

Mushrooms

Spinach

Turnips

Apples

Apricots

Winter pears

Rhubarb

Cherries

Raspberries

Currants

Strawberries

For more information about other growing seasons, visit & dinner:

Organic canned beans — high in fiber and other nutrients, pair with organic brown rice or quinoa for a high protein meal

Baby spinach and other greens, in season in late spring and early summer

Boxes of soup, like Pacific foods organic creamy tomato — very convenient, organic and much better tasting than canned soups

Organic, Local Summer squash tossed with pasta and olive oil