On the market, we bought fresh brussel sprouts, grown with conventional and organic ‘Demeter ‘farming. For the study, we chose Homa brussel sprouts of similar size.
– The brussel sprouts with conventional farming have an irregular structure, apparently without any pattern. The interior of this cabbage is yellow to colorless. The yellow color may be due to over-maturity.
– The organic ‘Demeter’ brussel sprouts show some more orderly pattern. The interior is light colored to colorless.
– The brussel sprouts achieved through Homa farming show a defined geometric pattern, reminding on flowers. The entire interior is bright green.
The Homa brussel sprouts have a distinctive, fine flavor. They are also easier to digest. People, who usually cannot eat cabbage because of the gases, hardly have or do not experience these effects with Homa cabbage.
Conventionally grown parsnips were not available at farmers’ markets. So we purchased local fresh organically grown (‘Demeter’) parsnips. This time, I left the vegetables uncut and wrapped in tissue paper for one week in the vegetable drawer of the refrigerator. When it dries, the structure of the parsnips, which are almost white, is more visible. It is noteworthy that Homa parsnips were much fresher after this week. The conditions under which the photographs were taken were again identical.
The difference is again very clear. Irregular structure of organic parsnips, and harmonic structure in Homa parsnips. One gets the impression that Homa vegetables are full of energy.