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Organic crops

Organic crops
Organic vegetables and fruit contain more vitamin C than regular products, and often more minerals and antioxidants as well. Furthermore, they contain no remnants (called residues) of pesticides and also less nitrate. Due to this, organic products are healthier and more nutricious than regular ones. Small children especially are better off eating organically produced food.

Organic carrots
A lof of carrots for beautiful eyes! Few vegetables are eaten by practically everyone, and are available all through the year from your own garden or region. Eating carrots is quite healthy due to the high level of beta-Carotene (provitamin A), which is converted into vitamin A in the liver. We need this especially during winter. Anyone producing or taking in too little vitamin A, may begin to suffer from night-blindness. In popular opinion carrots are sometimes said to produce beautiful eyes. The manner in which organic carrots are grown is of great importance for nature. Organic carrots do not need to be scraped, at the most only to be cleansed using a vegetable brush.

Organic onions
The majority of the onions are produces in Flevoland and Sealand. At BioBoerma, yellow organic onions are grown. The yellow organic onion is the one that can be found in all the shops. It has a golden yellowish skin, and white flesh. It is firm of substance and spicy of taste. The yellow onion is very versatile. It may be cooked, simmered or baked and goes well with many different dishes, soups and sauces. A couple of onion rings give a salad or a hamburger a spicy bite. The yellow onion is often processed in the worldwide food industry, for instance for the production of onion powder.

Organic potatoes
Organic potatoes are grown with great care for nature, which means no manufactured fertilizer and/or chemical pesticides are used. The potatoes are stored without the use of any preservatives, in special cold stores in which they preserve both quality and taste. The organic growth of potatoes advances the quality of the environment and climate, so it is healthy for anything that lives and grows.

Turnip cabbage
Turnip cabbage is a large turnip with a rough skin. These last years it has become somewhat less popular, undeservedly so as it is a simple but very tasty vegetable. At the time of the purchase, turnip cabbage must have a firm feel to it. It may be kept for several weeks in a cool, not too dry place. In order to clean the turnip cabbage, first remove a thick slice at the top (this part of it is usually woody). Then cut the remainder into thick slices and remove the skin. Cut the turnip cabbage into small strips or squares. Its soft taste is best obtained when you simply stew the vegetable with some butter (for about 20 minutes). By the way, the turnip cabbage is of the same family as the swede, but it is larger and the colour of the flesh is orange-yellow. The flesh can be used in combination with a great number of herbs and spices, for instance curry powder, nutmeg or fresh green herbs such as sage or thyme.

Kohlrabi is a tuberous plant, and is a cross between wild cabbage and wild white beetroot. The part of its stem that is used is the hypocotyl (the thick part ), so it is not a root. Mostly, kohlrabi appears in its light green variety, or sometimes in its blue one. There is no difference in taste between these two. The stem has to be harvested when still young, with a diameter of around 3 inches, or it threatens to become fibrous when allowed to grow beyond that. Another variety is the white Gigante, which produces very large stems. Kohlrabi may be eaten raw or cooked. It is a low-calorie vegetable (24 kcal/100g), but rich in body-building nutrients such as vitamin B, vitamin C, potassium, and magnesium. Its taste is somewhat softer than a white cabbage’s. When cooked, the kohlrabi may be served with for instance potatoes or meat.

In the organic treatment of cancer, red beetroot is often mentioned as a natural medicine. It is renowned for its quality of stimulating the immune system and its cancer fighting materials. It is a root crop belonging to the Amaranth family to which also the sugar beet belongs. Its plant grows up to almost 3 feet high. The name ‘beet’ comes from an Old-German derivitative from the Latin beta. As a vegetable, beetroot may be eaten raw (shredded) or cooked. When eaten raw it sometimes has an earthy taste. Beetroot is also suitable to be turned into soup. In the old days, is was sometimes seen as food for the poor, because it can be grown on barren ground. Today, it is often served as a special dish and is a very common vegetable in organic restaurants.

Green peas are mainly grown agriculturally to serve the processing industry. It may be canned, potted or frozen. In Japan and other East-Asian countries such as Thailand, Taiwan and Maleisia, green peas are eaten as a roasted and salted snack. In England the agricultural pea is used as an ingredient in a traditional pudding. For its use in the processing industry, peas are harvested mechanically. The crop is reaped and fed into a large barrel. Due to the friction in the barrel, the pods open up and the peas are released. Next they are sifted and transported in water to the factory.

Oats are a type of corn that have been grown since 7000 BC. It originates from South-Eastern Europe and South-Western Asia, and was derived from wild oot. In the Netherlands, around 6100 acres of oats are grown every year. It is used as feed for horses, and for the production of oatmeal and oat flakes. Oats are an annual plant belonging to the grass-family. The plant grows up to 4 feet high. Its flowering season is in June and its inflorescence is plume-shaped. The ears of corn consist of two small flowers that pollinate themselves. The corn is ripe in August.