Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1-1/2 lbs fresh mushrooms
8 scallions
1/2 tsp thyme

Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1 cup vertically sliced onion
1 Tbsp olive oil
4 cup napa cabbage cut into 1/2″ slices

Serving Size: 3/4 cup
Yield: 6 servings

Ingredients:1/2 cup tomato juice, low sodium (low sodium V8)
1/4 teaspoon black pepper
1 medium onion
1 medium tomato

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January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

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February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

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March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …

The nonprofit Environmental Working Group studied 47 fruits and vegetables and ranked them according to contamination.
You can get the iphone app of this list or a .pdf at their web site.
Use the list when you shop to determine which organic produce you should be buying.