5 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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Reprinted with Permission of Hearst Communications, Inc.