Skip to main content

My Produce Soapbox + Veggie Wash Product Review #AppleWeek #Sponsored

This is a sponsored post written by me on behalf of Veggie Wash in conjunction with #AppleWeek 
Product for this post was provided and this page may contain affiliate links.

As we prep for online blogger events, often event sponsors with send us samples or items to use in our posts. When items began rolling in for #AppleWeek, I received a sample bottle of Natural Veggie Wash by Beaumont Products.

Before I get to my thoughts on the product, I'm going to climb on my soapbox for just a moment.


My Produce Soapbox
In a perfect world, we’d all have the food budget to buy only organic, grass-fed, and pasture-raised meats and purchase only organic, locally-grown, and in-season produce. It makes a difference to our bodies and our planet.

The reality is that it's not always feasible to do so. So, I prioritize and always get organic options of 'the Dirty Dozen;' I sweat the 'Clean 15' less.

I have the printed Dirty Dozen list from the Environmental Working Group (EWG) on my fridge, but here's the scoop. EWG singles out produce with the highest levels of pesticide residues. Each of these foods test positive for multiple pesticide residues and contain higher concentrations of pesticides than other produce. Pears and potatoes are new additions, displacing cherry tomatoes and cucumbers from 2016's list. The Clean 15 indicate produce least likely to be contaminated by pesticides.

EWG’s Dirty Dozen, version 2017
  • Strawberries
  • Spinach
  • Nectarines
  • Apples
  • Peaches
  • Pears
  • Cherries
  • Grapes
  • Celery
  • Tomatoes
  • Sweet Bell Peppers
  • Potatoes

EWG’s Clean 15, version 2015
  • Sweet Corn
  • Avocados
  • Pineapples
  • Cabbage
  • Onions
  • Frozen Sweet Peas
  • Papayas
  • Asparagus
  • Mangos
  • Eggplant
  • Honeydew
  • Kiwi
  • Cantaloupe
  • Cauliflower
  • Grapefruit


However, organic or not, if it didn't come from the garden of a trusted family friend or trusted local farmer, I make sure to carefully wash all produce that we eat. And, even if it does come from the garden of a trusted grower, I make sure to, at least, rinse the produce.


Produce washes are purported to help remove pesticides, wax, dirt, and other residues from your fruits or vegetables. Generally, you spray on the wash, soak or scrub depending on the brand, and rinse. I'm not new to using veggie washes, but I do not think I've ever used this particular brand.

Veggie Wash Ingredients
Water, cleaners made from corn, palm and coconut, citrus oil, sodium citrate (a derivative of citrus fruit), glycerin (from coconut oil) and grapefruit seed extract

Veggie Wash Directions
You can spray the fruit with Veggie Wash, rub for 20 seconds, and rinse thoroughly. Or you can dilute (2 ounces) Veggie Wash in large bowl or half sink full of water, soak and swish for 30 seconds, and rinse thoroughly. 

My Thoughts
I washed 15 pound of apples, zucchini and summer squash, carrots, plums, spinach, and chard using the directions above. I found it easy to use and effective. The spray bottle allows you to be judicious with the liquid. 

Is veggie wash necessary? No, I don't think so. Can you simply just rinse with water or a vinegar and water mix? Certainly. But, when I've used white vinegar to wash my produce, my family sometimes complains that they can smell the vinegar. With this product, all they can smell is citrus.

I think that produce washes give some people peace of mind. And, if that's you, I would recommend you try this. I, myself, will be hunting down a bottle of their organic veggie wash to try it out!

You may find Veggie Wash by Beaumont Products...
on the web
on Twitter
on Instagram

*Disclosure: I received complimentary product for the purpose of review and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturer of this product.

Comments

  1. It's amazing how much more flavorful my produce is since I've really started washing it. Our water just tastes and smells weird sometimes. So, to clean produce in that is just not healthy to me. And the hubs hates vinegar. HATES it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P