John from [ Ссылка ] shares why he does not always buy organic produce as he shares his latest raw vegan fruit and vegetable haul.
In this episode, you will learn why John doesn’t always choose organic produce and how he makes informed decisions based on quality, ripeness, and cost. As he shares his produce haul from various sources across Southern California, John dives into the debate between organic and non-organic, focusing on the value of hothouse-grown items. He highlights several key finds, such as rare Western Hole avocados, organic Valencia oranges, and Cresendo peppers, discussing their unique qualities and why he chooses them. Throughout the episode, John emphasizes the importance of ripeness and flavor, explaining why these factors often take precedence over organic certification.
John provides a deeper look at the differences between organic and hothouse-grown produce, specifically when it comes to tomatoes. He compares organic Roma tomatoes to non-organic Yoom black cocktail tomatoes, explaining why he prefers the latter for their superior flavor and higher nutritional content. By discussing the benefits of greenhouse growing techniques and IPM (Integrated Pest Management), John sheds light on how hothouse-grown produce can offer a cleaner and more flavorful alternative without the downsides often associated with organic farming. His personal insights challenge the common belief that organic is always better, making a strong case for quality over labels.
The episode also highlights several unique produce items, such as orange cactus fruit and Honey Glow pineapples, reinforcing John's philosophy of seeking out rare and ripe options. He encourages viewers to expand their diets by exploring different varieties of fruits and vegetables, and he concludes with practical advice on how to store and enjoy these items. By the end, John’s passion for sourcing the best produce—whether organic or not—shines through, offering a fresh perspective on how to shop smarter for healthier, more flavorful food.
Jump to the following parts of this episode:
00:00 Introduction to the episode about organic vs non-organic produce.
01:07 Farmers market highlights, including Western Hole avocados.
02:46 Organic Valencia oranges and the benefits of buying local.
05:26 Why hothouse-grown peppers are preferred over organic ones.
06:23 Benefits of Cresendo peppers, greenhouse growing, and IPM.
07:32 Orange cactus fruit: flavor and excellent storage properties.
08:38 Honey Glow pineapples and plans for freeze-drying.
10:19 Organic bananas and freezing for long-term smoothie use.
12:00 Why I prefer non-organic hothouse tomatoes over organic ones.
15:28 Nutritional and cost comparison of organic vs hothouse tomatoes.
17:37 Encouragement to try new fruits and vegetables for variety.
18:40 Final thoughts, unique produce finds, and closing remarks.
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