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2 tablespoons balsamic vinegar
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for life, watching the neighbors get a nasty case of hornworms, knowing in
your heart you’re going to get them too. If nobody is spritzing chemicals on
the predators, all a plant can do is to toughen up by manufacturing its own
disease/pest- fighting compounds. That’s why organic produce shows sig-
nificantly higher levels of antioxidants than conventional—these nutritious
compounds evolved in the plant not for health, but for the plant’s. Sev-
eral studies, including research done by Allison Byrum of the American
Chemical Society, have shown fruits and vegetables grown without pesti-
cides and herbicides to contain 50 to 60 percent more antioxidants than
their sprayed counterparts. The same antioxidants that fight diseases and
pests in the plant leaf work similar magic in the human body, protecting us
not so much against hornworms as against various diseases, cell aging, and
tumor growth. Spending extra money on organic produce buys these extra
nutrients, with added environmental benefits for the well- being of future
generations (like mine!).
Some of the best- tasting things in life are organic. This dessert (adapted
from a Jamie Oliver creation, via our friend Linda) is a great way to use the
high- summer abundance of blackberries, which in our part of the country
are rain- washed and picked straight from wild fields. The melon salsa will
summer’s most luscious orange fruits from the breakfast table
to a white tablecloth with candles. It’s elegant and delicious over grilled
salmon or chicken.
BASIL- BLACKBERRY CRUMBLE
2–3 apples, chopped
2 pints blackberries
1 large handful of basil leaves, chopped
cup honey—or more, depending on tartness of your berries
Preheat oven to 400°. Combine the above in an ovenproof casserole
dish, mix, and set aside.