Know Your Veggies

The more that I learn about vegetables (and fruits) the more they seem like miracles to me. They are packed with so many vitamins and minerals. Of course we all learn that bananas have potassium, orange juice is good for vitamin C, and dairy is a great source of calcium. But there really is so much more. For instance, did you know that spinach, radishes, potatoes, broccoli, yellow snap beans and okra are all considered to be high in vitamin C, containing at least 12 mg per serving (20% of the recommended daily value)? Isn't that amazing! 

Or, take brussel sprouts: in addition to being a great source of vitamin C, they also contain lots of antioxidants and vitamins A and E, helping to protect your body from cancer and free radicals. 


They contain Di-indolyl-methane (a substance that is helps your immune system - with both antibacterial and antiviral properties.) 


It's sinigrin protects you from colon cancer, and Zeaxanthin helps keep your eyes healthy.                     


It contains more than the DRV of Vitamin K, which promotes bone and brain health. 


Lots of vitamin B to help your metabolism and maintain a healthy weight. 


They even contain iron - something I thought was only found in red
meat. 


If you're interested in learning more, check out this site with lots of information about all kinds of veggies and fruits too. 


I'm excited that farmer Josh and I get to grow these little miracle foods for you. I've been making a big effort to eat a lot more fruits and veggies and whole grains, and very little meat and dairy. It's been a few weeks and I have to report I am feeling more energetic and feeling better equipped to fight off all the germs my little art students share with me at school. 


We're getting ready to start some planting in the greenhouse in the next few weeks. Getting popsicle sticks ready to label all the seedlings...didn't think popsicle sticks would be a commonality between teaching elementary art and farming. I don't know about you, but I am ready for spring to arrive and it's just around the corner. Daylight Savings is starting this weekend too, so it's going to be bright so much longer in the evening. We can't wait to get these seeds going and share our produce with you! We're brainstorming about what our market display will look like too. Who knows what tricks the art teacher might have up her sleeve... ;)


Have a great week! We're still accepting CSA members. And those of you who have signed up, just a reminder that the full amount for the share is due by 
March 31st. Please contact us with any questions. 


And now that I've left you hungering for brussel sprouts, here's a recipe. In case you're less an excited about them, I especially recommend you give it a try. They have never been my favorite, but recently have discovered that they can be pretty tasty. 

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

(from AllRecipes.com)