Five Myths About Eating Green

1. It's too expensive. Organic does cost more—unlike commercial farming, it isn't subsidized much. So cut back on meat (legumes are protein-rich—and cheaper) and shop for produce when it's in season.

2. Fresh food spoils quickly. It's true—once you stop buying flash-frozen food, you'll need to stay on top of what's in your fridge. Some tips: Many stone fruits, like peaches, and tomatoes keep longer at room temperature; refrigerate herbs in a glass of water, stems down.

3. Who has time to cook organic? Our advice: prep in advance. On a lazy Sunday, chop some fresh veggies and stash them in the fridge. They'll be there when you're in the mood for a home-cooked meal.

4. I don't even know how to cook. There are hundreds of organic-recipe demos online. Better yet, at the farmers' market, ask the strapping fella in the mulch-stained overalls for some cooking tips.

5. Summer's over—I can't buy local anymore. Though it may sound too Little House for your taste, stock up for winter—vine tomatoes, corn niblets, peas, and beans can be frozen and remain fresh for several months.

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