April 23, 2014

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Colored vegatables healthy for you PDF Print E-mail

By Kay Brown

Well, it’s Monday morning, and they’re calling for rain all week. I don’t mind that because then I don’t have to water everything. Watering costs us money, and takes some of the market profit. Last Friday was another good market day. We had nine vendors and lots of good things to purchase.
The only reason I’m not too happy about the rain is my daughter and husband are coming for a visit this week, and the rain puts a damper on some of our plans. We would have gotten in the pool, worked in the garden and flower beds, etc. They always try to get me caught up on chores that I can’t seem to get to during garden season. I guess we’ll get to visit more which is a good thing, since they are so far away in the state of Virginia. Maybe someday at retirement time they’ll come back this way.
My daughter-in-law and I picked blackberries Saturday. The vines are so loaded the weight of the berries are breaking the little branches and we’re losing hundreds of berries. God has provided an abundant crop so we’ll take what he has given. The Japanese beetles have slowed down and don’t seem to be eating the berries, just the leaves. The cabbage is just about done, so I have planted kale and it is up. I finished strawing the small cantaloupe and checked the turnips. They are up and I didn’t do a very good job of sowing them. Maybe it was because I did it in the rain, or the rain washed the seed around. I’ll take whatever I get and be glad.
At the farmer’s market last week, some lady came by my stand and said, those young people down there have purple carrots, and I’m not buying any.” If we could just educate the public to the different colored veggies that are so much better for you, maybe they would buy them. Blue potatoes, purple cauliflower, and red carrots are some of these. These are actually the original colors of the vegetables. Throughout the centuries we have bred out the rich hues in favor of white, green and orange. When we got rid of the rich colors we were casting away anthocyanins-potent antioxidents that may reduce the risk of cancer, cardiovascular disease, obesity, diabetes, and memory loss. Sounds like most of our health problems, doesn’t it? Think about it next time you purchase and try some, they taste just as good.
Recipe for the week. I had a med. size zucchini for supper last night. Slice it into 1/4 inch pieces onto a paper towel and lightly salt with sea salt. Dip in a mix of flour and bread crumbs, then into a egg wash and back into flour mix. Saute till light brown in olive oil. Serve with syrup.
Enjoy this week. I will, and we’ll see you next week, behind The Garden Gate.