News This Week:
Now that we are back to doing our regular Saturday markets, it’s time to push the newsletters back to later in the week as well (previously issued every Monday or Tuesday), that way everyone has the most up-to-date information for the events. This week we made an important decision… we uprooted a lot of our colder-season vegetables in favor of more heat-tolerant varieties. Cause let’s face it, it’s hot out! And certain veggies just weren’t producing well with the way our weather has been lately. But hopefully with the monsoons coming in now they will provide our new seedlings with some much needed shade and relief from the heat.
Health & Wellness:
Today is Fresh Veggies Day! A topic we love everyday, but today is especially dedicated to them on a national level. The word “vegetable” comes from the Latin vegetare, meaning “to enliven or animate.” The name is appropriate, as vegetables do truly give us life. More and more evidence is accumulating showing that vegetables can prevent, as well as treat, many diseases, especially chronic degenerative diseases such as heart disease, cancer, diabetes, and arthritis. Vegetables provide the broadest range of nutrients and phytochemicals, especially fiber and carotenes, of any food class. They are rich sources of vitamins, minerals, carbohydrates, and protein, and the little fat they contain is in the form of essential fatty acids. And while raw vegetables provide many important phytochemicals in much higher concentrations, some of the most beneficial carotenes are better absorbed from lightly-cooked foods. When cooking vegetables, however, it is important not to overcook them. Overcooking will not only result in the loss of important nutrients, it will also alter the flavor of the vegetables. Light steaming, baking, and quick stir frying are the best ways to cook vegetables. Do not boil vegetables unless you are making soup, as many of the nutrients will remain in the water. And if fresh vegetables are not available, frozen veggies are preferable to their canned counterparts.
– Info from the Encyclopedia of Healing Foods.