We've developed a program to make it possible for you as our customer to receive an initial 15% discount on your first order by registering for an Organic To Go Club card. This card will also make it possible for you to:
  Receive special weekly promotions on new and exciting items
  Specially discounted items and programs which are only for our members
  Place an order with just your first name and the last four digits of your telephone number, which makes ordering with Organic To Go even more convenient
  Our monthly newsletter

For more info, please see Organic-To-Go Club on our website. Thanks

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FAQs - Answers About Our Food
From our website: OrganicToGo.com

Q: Do natural and organic foods taste better?

Organic To Go holds as a core belief that healthy plants and animals, raised with care and integrity, provide the finest tasting, most flavorful, and nutritious food available. Eating a fresh tomato off the vine, in the backyard garden of an accomplished gardener, says it all. The nation’s top chefs, starting with Alice Waters and the famed Chez Panisse Restaurant in Berkeley, created a taste revolution by using only the freshest, healthiest, natural and organic produce and meats available.

Q: What are your decision making standards, and why isn’t everything organic?

Organic To Go pledges to provide great tasting, nutritious food… always natural, and organic whenever possible. We use the same primary considerations that you, our customers, generally use when you shop for food: taste, availability, and price. We also go a step further by acting as your representative to consider the care and integrity of who produces the food and how they go about it. We visit the farms, meet the families, walk the fields, and check the barns. It’s something you might do yourself if you had the time. We take the time for you.

Our priorities are:

1. Delicious: We've spent a great deal of time simply tasting for ourselves... no experts, no science, no focus groups... just us tasting, eating, sipping, drinking, agreeing, disagreeing, hemming, and hawing. We tasted organic and non-organic; we tasted from organic farms, sustainable farms, farmers markets, small farms, large farms and gigantic farms. We tasted coffees and chose Seattle's Best organic coffees as the best tasting. We tasted Salmon, and chose Wild Salmon as the best tasting. We tasted meats and chose Niman natural meats as the best tasting. Our informal mantra is "delicious first". Suggest something more delicious than what we're providing you now, and if we agree and put it on the menu, we'll give you a $100 gift certificate.

2. Convenient: You just picked up the kids, hungry and cranky. They want something to eat, and they want it now. Let's see, what do you have at home that they'll love eating and you can get on the table hot and fast? Oops, not much. Call us. As a member, with your credit card on file, simply give us your first name and last 4 digits of your phone number, and your order, and it'll be waiting for you less than 15 minutes later. Drive up to the front of our store and we'll walk it out and put it in the trunk. Off you go, problem solved. Pop it in the oven or micro. Done. Or, if you simply want to have a great meal and don't have the time to prepare it, it's even simpler. Call us, and we'll bring it over to you in nothing flat. Second informal mantra: "quick and easy, quick and easy, quick and easy..."

3. Organic whenever possible: During our extensive tasting, we found that in most cases, but not in every case, the organic choice tasted much better. We also observed that as organic farming has expanded, prices are becoming less prohibitive. Only then did we decide to put "organic" in our name. Sometimes the organic choice is not available, or is outrageously expensive, or doesn't taste very good. But usually, you'll find that organic food is what we are offering because it is the best tasting, and it's also better for you and the earth.

Q: What does “natural” mean?

The term “natural” means different things to different people. There are no agreed upon standards or inspections that govern the term. For Organic To Go, our “natural” food and meat is minimally processed and free of irradiation, artificial additives, and ingredients that do not occur naturally in food such as artificial colors, flavors, sweeteners, synthetic preservatives, hydrogenated oils, stabilizers, emulsifiers, growth hormones, and antibiotics.

Q: What does “organic” mean?

Certified Organic food is produced without synthetic fertilizers, pesticides, irradiation, or genetic engineering, and is grown within a system of organic farming that recycles resources, promotes biodiversity, and encourages a healthy environment. The Department of Agriculture (USDA) inspects and certifies that food labeled “organic” meets its requirements for use of the term.

Organic family farmers use good soil management and biological practices to control pests, weeds, and plant disease. They build healthy soil, use “good insects” such as ladybugs to control “bad insects”, and control weeds through cultivation and mechanical methods, rather than apply toxic chemical pesticides, herbicides, and fungicides. Compost is used to build fertile soil and nutritious plants, rather than petroleum-based and sewage sludge-based fertilizers. Healthy soil builds healthy plants that resist disease, which in turn builds healthy bodies.

Q: What is "sustainable" agriculture?

Although there is no single definition for the term, it is generally agreed on as: ecologically sound, economically viable, socially just and humane. The Food Alliance is one non-profit organization that promotes and certifies sustainable agriculture. Sustainable farms:
  use a range of natural pest controls, such as beneficial insects, careful weather monitoring and scouting
  use the least toxic pesticides when natural methods don't work
  improve soil by natural methods, such as crop rotation and cover crops
  protect clean drinking water and fish habitat by providing buffer zones in riparian areas 
  provide wildlife habitat and encouraging residency by growing some year round vegetative cover for shelter and food
  take into consideration quality of life issues for their farm workers and their communities when making daily farm management decisions
  and continually improve their farming practices to make them more environmentally sound, socially just and economically viable.
~~ Dave

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Is Organic Food More Nutritious?

Those of who've been eating organic food for years from our gardens and natural food stores have always assumed food grown organically from good soil would taste better, and that better tasting food was also higher in nutrition. Now that the top chefs around the country spend so much time seeking out organic produce for the flavor it gives their dishes, what about nutrition? Is it healthier to eat organic?

 

Research published in 2001 showed that the current fruit and vegetables in the USA have about half the vitamin content of their counterparts in 1963. This study was based on comparing published US Department of Agriculture (USDA) figures.1

 

A scientific study published in the Journal of Applied Nutrition in 1993 clearly showed that organic food is more nutritious than conventional food. Organically and conventionally grown apples, potatoes, pears, wheat, and sweet corn were purchased in the western suburbs of Chicago, over two years, and analysed for mineral content. The organically grown food averaged 63% higher in calcium, 73% higher in iron, 118% higher in magnesium, 178% higher in molybdenum, 91% higher in phosphorus, 125% higher in potassium and 60% higher in zinc. The organic food averaged 29% lower in mercury than the conventionally raised food.2

 

A peer reviewed scientific article published in the February 2003 edition of the Journal of Agricultural and Food Chemistry stated that organically grown corn, strawberries and marionberries have significantly higher levels of cancer fighting antioxidants than conventionally grown foods. Some of these compounds, such as Flavonoids, are phenolic compounds that have potent antioxidant activities. Many are produced in plants in response to environmental stresses, such as insects or competing plants. They are protective compounds that act as a plant's natural defense and also have protective properties in human and animal health.

 

The research suggested that pesticides and herbicides disrupt the production of these protective compounds. Good soil nutrition appears to increase the levels of these natural compounds that have anti-cancer, immune boosting and anti-aging properties.3

 

Another peer reviewed scientific study, published in European Journal of Nutrition, showed a higher level of a protective phytonutrient in organic food. Dr John Paterson and a team from the University of Strathclyde, UK, found that organic vegetable soups contain almost six times as much salicylic acid as non-organic vegetable soups. Salicylic acid is produced naturally in plants as a protective compound against stress and disease. It is responsible for the anti-inflammatory action of aspirin, and helps combat hardening of the arteries and bowel cancer.

 

The average level of salicylic acid in 11 brands of organic vegetable soup, on sale in Britain, was 117 nanograms per gram, compared with 20 ng/g in 24 types of non-organic soups. The highest concentration of salicylic acid, 1040 ng/g, was found in an organic carrot and coriander soup, while it was not detectable in four conventional soup brands.4

 

Two comprehensive studies have been published that compared the differences between organic and conventional foods. Both studies analyzed around 40 previously published studies, each independently of the other. One study was conducted in the UK by Shane Heaton for the Soil Society and the other in the USA by Virginia Worthington as peer reviewed university graduate thesis. Both studies came up with similar conclusions showing that there is overwhelming evidence that organic food is more nutritious than conventional food. One of the authors stated: ‘On average our research found higher vitamin C, higher mineral levels and higher phytonutrients – plant compounds which can be effective against cancer. There's also less water in organic vegetables so pound for pound you get more carrot for your carrot.' 5, 6

1 Faloon W. (2001) Vegetables Without Vitamins, Life Extension Magazine, Florida March 2001
2 Journal of Applied Nutrition ( 1993); 45:35-39. Organic Food is More Nutritious Than Conventional Food
3 Journal of Agricultural and Food Chemistry, (2003) February 2003

4 Paterson, J   (2002) European Journal of Nutrition   (vol. 40, p 289)

5 Heaton, S (2001), Organic Farming, Food Quality and Human Health, Soil Association, Bristol House, 40-56 Victoria Street, Bristol, BS1 6BY, United Kingdom
6 Worthington, V (2001) ‘Nutritional Quality of Organic Versus Conventional

Fruits, Vegetables, and Grains' THE JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE Volume 7, Number 2, 2001, pp. 161–173

© Copyright Permaculture.com Excerpted from an article by Andre Leu, an organic farmer and horticulture teacher in Australia. Used with thanks and permission.

~~ Dave

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Organic On-Line For Kids

KidsRegen.org
Kid's Chatterbox
Healthy Lunchbox Ideas
Make an Herb Butter
Bake a batch of Harvest Pumpkin Muffins
Join in the fun of harvesting sweet potatoes
A rare turtle helps save the day

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Kids Organic Club
Color in the Butterfly
Help Willie the Worm find his home
Grow an Insect Garden

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Jason Brown
CEO

More about us

~~ Jesse

This Month's Specials

Sandwich: West Coast Roasted Veggie

Everybody makes mushroom sandwiches these days, but most of them are boring. So, we made sure to put lots of seasoning and grill those mushrooms to perfection. Talk that meat eater sitting next to you to close his eyes and take a bite. Then, watch your sandwich, it might be gone before you know it.

Ingredients: Multi-grain Bread, Pepper/Onion Mix, Grilled Portabella Mushrooms, Smoked Mozzarella Cheese, Spinach, Chipotle Aioli.

Price: $11.95 Go To Order

Dinner: Spinach/Feta Quiche

Your choice of our classic, rich and mouthwatering fresh baked quiche served with grilled seasonal vegetables* and our full size House Gourmet Salad.

Price: $12.95 Go To Order

Serves 6 with leftovers.
~~ Jesse

In a bowl, whisk the olive oil and vinegars. Add the mustard, sugar and garlic. Season with salt and pepper.
~~ Jesse

Green Eggs and Ham

Inspired by Dr. Seuss, of course... a great way to get kids to eat greens.

1	bunch spinach (about 1 pound), steamed and washed
1	clove garlic
1	cup chopped fresh basil
2	tablespoons olive oil
8	eggs beaten
2	tablespoons unsalted butter
8	ounces ham, thinly sliced
4	ounces cheddar cheese, grated
6	bread slices
2	green onions, chopped (both white and green parts)
salt and freshly ground pepper

Place spinach in a steamer basket above simmering water. Cover and steam for 2 minutes. Remove and drain off excess water. When the spinach is cool enough to handle, using your hands, squeeze out most of the liquid. Put the spinach, garlic, basil, and olive oil in a food processor or blender and puree. Add a small amount of water if needed.

Transfer the spinach mixture to a medium bowl and add the eggs. Season with salt and pepper to taste.

In a medium sauté pan over medium heat, melt the butter. Add the ham and cook, stirring occasionally, for 2 minutes. Add the egg-spinach mixture. Using a large spoon or rubber spatula, push the eggs fro the outside of the pan, where they cook the fastest, toward the center, turning occasionally, until they are cooked, about 4 minutes, or until done to your liking. Turn off the heat. Sprinkle the cheese over the eggs and cover the pan.

Meanwhile, toast the bread. Cut the slices in half and arrange 3 halves on each of 4 plates. Spoon one-fourth of the green eggs and ham onto each plate. Sprinkle with the green onions.

Serves 4

Kitchen Tip: Make ahead so you can prepare breakfast quickly in the morning, cook the spinach and make the spinach purée the night before. Slice the ham, grate the cheese, and store it all in the refrigerator.

~~ Jesse

Our Roots

Organic Pioneer - Alan Chadwick

There have been many over the years who have contributed to the organic food movement, which began in the early 20th century in England and Germany. We hold a special place in our hearts for Alan Chadwick (1909 - 1980), a Shakesperian actor, artist, Violinist and master gardener, hired to create a Student Garden Project on the University of California, Santa Cruz campus in 1967. Working only with hand tools and organic amendments, Chadwick and his student assistants transformed a steep, chaparral-covered hillside into a prolific garden bursting with flowers, vegetables, and fruit trees. The informal apprenticeships that students served with Chadwick would eventually lead to development of the current Center for Agroecology and Sustainable Food Systems where over a thousand apprentices have been formally trained in the method.

Excerpting from the history of the garden: "Chadwick introduced a unique approach to gardening, which he called the ‘biodynamic/ French intensive’ method. Chadwick set to work on the stony soil with a vengeance, using only the Bulldog spade and fork that Smith & Hawken would one day make popular. By 1969 the brushy hillside had been transformed. 'From thin soil and poison oak had sprung an almost magical garden that ranged from hollyhocks and artemisias to exquisite vegetables and nectarines,' says Robert Howard. Students were taught how to 'double dig' beds to loosen the soil to a depth of two spade blades. The Garden’s carefully tended beds, enriched with compost, bone meal, leaf mold, and other amendments could produce up to four times the abundance of traditionally managed plots from the same space.

"Chadwick didn’t just strive for quantity. His upper class upbringing in Edwardian English society had left him with exacting tastes and an appreciation for fine food that he passed on to his young charges. In an era when all supermarket lettuce was iceberg, all potatoes Russet, and apple choices were either red or green, the Garden boasted heirloom varieties of vegetables, fruit and flowers. This was more than two decades before 'California cuisine' would make radicchio, purple beans, and fingerling potatoes standard fare on restaurant menus. 'It is not much of a stretch to say that Chadwick and those who trained with him were responsible for the interest in distinctive fruit and vegetable varieties that we see today,' says Garden Manager Orin Martin.

"Rejecting anything synthetic, Chadwick also helped spur the organic gardening and farming movements, with their craftsman-like approach to soil building and plant care. He used organic inputs to enrich the rocky soil and deplored the use of chemical pesticides. He preached composting – 'Life unto death and death unto life'– and emphasized the soil’s fragility, warning that, 'The skin of the Earth must be approached with great sensitivity ... it is fragile and must be protected.'

The techniques worked wonders on the inhospitable hillside. In a 1969 article, Sunset Magazine called Chadwick '. . . one of the most successful organic gardeners the editors have ever met. Mr. Chadwick believes that a healthy plant is not likely to be eaten or overcome by pests and his intensive kind of culture is such that the plants do stay in great health.' Sunset’s editors marveled at the transformation of marginal land into an abundant garden, reporting that, 'At times during the peak of the flower season, the students cut and placed ten thousand blooms a day at the help-yourself kiosk on the main campus road. And last year the gardeners grew, picked and supplied the college cafeterias with 1 3/4 tons of tomatoes.'

"Beth Benjamin, a freshman in 1967, recalls, 'Alan was simply the most fascinating human being on campus for me. Soon nothing else seemed to come into focus but his garden. I was unhappy and doing poorly in my classes, but in the garden I vibrated with the colors and the smells and the stories Alan told us about the plants and his travels and the new skills I was learning. By April, I convinced my counselor that I wanted a leave of absence, and I could finally devote my full time to the world of plants. As an apprentice, I worked from dawn until dark and was filled with his dreams and our common task of binging the garden into reality, breaking new ground and tending what we had already planted. He had flaming temper tantrums, told tales, gave us dinner parties, fed us from his own bread and ham and cheese, threw dirt clods at us and laughed as he hid behind the compost piles. He taught us the joy of work, the discipline to persevere in order to make a dream come true even when we were hot and tired, and the deliciousness of resting and drinking tea after such monumental labors... I think of Alan almost every day still, 30 years later, and smile with the memories and with gratitude for all he gave me.' "

Alan went on to establish garden projects in other areas of Northern California and in Virginia. John Jeavons adopted his methods to help the poor in third world countries become self-sufficient. And to import the sturdy Bulldog tools from England that Alan, John, and their apprentices required to establish gardens and small farms, I co-founded Smith & Hawken.

The revolution in organic agriculture that Alan helped spark continues to thrive across the US and the world. We plan to visit with those living and working around us here in Washington in future editions of this newsletter.
~~ Dave