Why Organic?

In recent years the buzz word for food and its extended family has been “organic”. It aims to imply that the food is sourced from farmers who do not use chemicals and pesticides and who do not use any artificial additives to increase shelf live or appearance. But in my view organic is more than just being certified. Its about a holistic perception to life – I don’t mean to suggest eat only raw fruits and vegetables or start reading labels till your eyes pop out. When the phrase “organic farming” was coined in 1940, the concept directed people to observing “farm as an organism”. Being able to adopt and adapt to a “ecologically balanced life” would in its entirety be organic. I accept not everyone has access or capacity to grow their own food and thus rely on retail channels. But with recent developments, urban organic farming has become a cult among the corporate world. Container planting to square foot gardening terrace gardening are all practices aimed at introducing the organic lifestyle into your main stream activities. My father used to always say, “you need to have a hobby, because only the hobby will remain with you till your last day and bring you immense happiness in moments of solitude”.  People chose sports, craft, music, reading, travel, cooking amongst several options. Growing your own food has in recent times taken over as a trendy hobby. As an extension of gardening, organic farming has caught on as more people experiment with a seeds and soil.

Like spirituality, organic farming needs to be experienced. Belief in its benefits and impact on ecology hugely motivates the practice. The joy of harvesting a bunch of spinach or a cluster of beans from your back yard or balcony cannot be compared. Its almost like a juvenile frenzy when you discover a berry on a tree that tastes sweet, only this time you know what you are eating and it surely tastes good.

Pasta & Pizza Sauce (Italian Style)

Once prepared this sauce will keep in the fridge for 1 week.

Ingredients:

10 – 12 red tomatoes (you can combine varieties)

2 medium sized onions (red onions)

6 - 8 pods of garlic

10 – 12 basil leaves

6 – 8 oregano leaves

Extra virgin olive oil

Rock salt & crushed pepper corns

Method:

Chop onions into small pieces, grate the pods of garlic., wash and chop tomatoes, wash the basil leaves.

Get a pan on the fire – pour about 4 tbsp of olive oil – let it warm, add onions and ½ the garlic  to  the oil and sauté. Once  translucent, add the chopped tomatoes and the other ½ of the garlic. Cook till juices of tomatoes blend in and form a thick paste. Add the oregano leaves. Sprinkle some rock salt and crushed pepper corns. Turn heat off and add the basil leaves (whole or shredded). Cover the pan and let the flavours mingle !

Preparation:

1. Pasta – Boil some water with salt and 1 tbsp oil. Add penne or spaghetti. Drain and place in serving dish. Pour sauce over warm pasta and mix gently. Optional garnish – grated parmesan/ cheddar cheese , few olives, chopped parsley and a drizzle of olive oil! Lunch is served.

2. Pizza – You can use readily available pizza base or even a chapati (roti). Spread a generous dollop of sauce on the base. Optional toppings – salami, pepperoni, capsicum, olives, cottage cheese, jalapenos, grilled chicken, grated cheese. Place under a grill for 10 minutes, slice and serve with a green salad. Enjoy.