Today’s consumers want high-quality, delicious food, but shopping can be difficult at times, especially for budget-conscious eaters balancing quality and price. Why does healthy food seem to always cost more?

Cost is key at Epicurean Group; we want the best food for the best prices. Moreover, we want our food dollars to support environmentally friendly agricultural practices, and this can add to the expense. What’s a conscious kitchen to do?

Our chefs use a helpful tool called the Clean 15 and Dirty Dozen, a list created by the Environmental Working Group (EWG) for their annual Shoppers Guide to Pesticides in Produce. Studies have shown more than 70% of non-organic produce can contain pesticide residues, even after washing and prep. Shoppers Guide compiles USDA data to determine produce grown with the most and least amount of pesticides, then categorizes the findings into an easy plan of action.

Part one of that plan is buying Clean 15’ers; non-organic produce with the least amount of pesticides. Hard-skinned fruits often make the list, those not easily penetrated by applied pesticides and herbicides. Think pineapples and avocados. Then we use food dollars saved on the Clean 15 to buy organic-only options of the Dirty Dozen. More than 90 percent of strawberries, apples, cherries, spinach, nectarines, and grapes tested positive for two or more pesticide residues in 2023, so we want to stick with organic options. With a minimum goal of 25% organic produce on Epicurean Group menus, the Clean 15 and Dirty Dozen provide leverage to apply dollars and ideals where they’re needed most. It’s an effective tool that advises, controls, and inspires our purchasing and cooking.

When you walk into an Epicurean Group kitchen, you’re greeted by a Farm Board map of our local farm partners, along with educational information on tips and tricks for making better food choices, including the Clean 15 and Dirty Dozen. But don’t stop there. Late summer/early fall is the best season to enjoy fresh, organic food at an affordable price. Find it at your local farmer’s market and enter your zip code here to find the market nearest you. With over 700 in California alone, the route to delicious treasures at a good price might be easier than you think.

Here is a great recipe that we have adapted to be made using slow white beans. “Slow” refers to the Ark of Taste catalog by the nonprofit Slow Food, which draws attention to distinctive foods in danger of becoming extinct. 

Tomato and White Slow Bean Soup

Yield: Serves: 6-8

Ingredients

• 1-pound dried cannellini beans
• 2 tablespoons olive oil
• 1 onion, chopped
  1 rib celery, chopped
• 2 carrots, chopped
• 1 tablespoon tomato paste
• 3 cups house made chicken stock (or purchase organic stock at your local store)
• Salt and pepper
  1/4 cup pesto and cherry tomatoes for garnish, optional
  1 1/2 cups garlic croutons, optional
• Herbs for garnish: parsley, thyme, or dill

Preparation

Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours. Rinse and cover with water. Bring to a boil and cook for 1.5 – 2 hours until soft. Turn off heat, add some salt to the water and let the beans marinate and cool in the salty water for a ½ hour if you have the time. Strain and side aside.

Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Stir in tomato paste and beans. Pour in stock, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.

Remove soup from heat and allow to cool slightly. Working in batches, carefully puree soup in a blender until thick but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional stock. Serve hot, topped with pesto, sliced cherry tomatoes and croutons, if desired.