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    Did You Know: Tomatoes

    Did You Know homegrown-news
    It's tomato season and we're stocking multiple varieties of mixed grape, plums and classic rounds. Whether your making sandwiches, simmering sauce or just snacking, tomatoes are really good for you. Find out why our summertime favorite is so healthy!
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    Colorful Nova and Five-Star mix are sweet, perfect for roasting, salads and snacking

    The tomato is one of the healthiest salad foods because it contains lycopene, which offers protection from some cancers and compounds to help prevent blood clots.

    Tomatoes are a major source of dietary lycopene, a carotene antioxidant that fights heart disease and may help prevent cancer. Tomatoes also have a anticoagulant effect because of the salicylates contained in them. They also contain several other antioxidants including vitamin C, quercetin, lutein. Tomatoes are low in calories but high potassium and contain useful amounts of fiber.

    The Good Stuff:
    • excellent source of lycopene which helps prevent some cancers, improves cholesterol and protection of skin from UV rays
    • one medium tomato contains nearly a quarter of the recommended intake of vitamin C for an adult
    • rich in potassium to help regulate bodily fluids
    • quercetin and lutein content helps prevent cataracts in keep heart and eyes healthy
    • contain salicylates, which have an anticoagulant effect
    •  tomatoes also contain vitamin A and vitamin K

    Facts:
    • peak season May to August
    • tomatoes are composed of about 95% water
    • lycopene is actually more active in processed tomato products such as ketchup, tomato paste and tomato juice than it is in a raw tomato
    • diabetics... Rosso Bruno Tomatoes a brown hybrid of wild varieties have double the amount of fiber to help keep blood sugar stable

    Tips:
    • the more colorful the tomato the higher the content of lycopene
    • vine ripened tomatoes also contain more lycopene than those ripened right after picking
    • the tomato peel is richer in nutrients than the flesh
    • the lycopeneIn in raw or cooked tomatoes is better absorbed in your body if it is eaten oil such as salad dressing

    ​
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    Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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    Did You Know: Peppers

    Did You Know homegrown-news
    We've been picking peppers for several weeks now and the yields have been promising. Every time we harvest I can't help but think about what goes on inside the individual fruit I pick. It turns out peppers are really-really good for you and help prevent so many health issues. Find out why peppers are so amazing by reading more below!
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    Bright colored peppers contain high levels of carotenes for heart health and cancer protection, and are also a rich source of vitamin C.

    Peppers come in a variety of colors but the red and orange ones contain the highest level of vitamin B6 and carotenes. However all of them are extremely rich in vitamin C with an average serving producing more than a days recommended intake. In general, the deeper color of the pepper the more beneficial plant compounds it contains. These include bioflavonoids, to protect against cancer, and phenols which helped block the action of cancer-causing chemicals in the body. Peppers also contain plant sterols, which may have an anticancer effect.

    ​The Good Stuff:
    • rich source of a range of vitamins, minerals and plant chemicals
    • extremely rich in antioxidant vitamin C and an excellent source of antioxidant vitamin E
    • several components are strongly anticancer
    • good source of fiber
    • high lutein levels protect from macular degeneration
    • good source of vitamin B6 for reducing blood homocysteine levels; high levels of this have been linked to increase risk of heart disease, stroke, Alzheimer's disease and osteoporosis

    Facts:
    • peak season July to December
    • red peppers have 10 times more vitamin A and three times more vitamin C than their underripe green counterparts
    • red peppers have three times more vitamin C than an naval orange
    • peppers are native to South America and date back about 5000 years
    • peppers were introduced to Europe in the middle ages by Spanish and Portuguese explorers

    Tips:
    • peppers can be refrigerated for up to two weeks
    • the carotene in peppers are made more available to the body if they are coated and eaten a little oil
    • roasting concentrates the pepper's flavor, after charring on the grill or under a broiler put them in a sealed paperback to sweat, the skin will come off easy
    • fresh bell peppers can be seeded, sliced and frozen into plastic bags


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    Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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    Did You Know: Strawberries

    Did You Know homegrown-news
    Strawberries have been on our stand for over a week now and they are always met with great fanfare. We think of them as dessert or a quick snack, but did you know how awesome they are for you? 
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    Rich and vitamin C strawberries boost the system and contain chemicals that offer cancer protection.

    Strawberries rank very high in antioxidant activity. They are extremely rich in vitamin C (an average portion contains the entire recommended daily amount for an adult) and this helps to boost the immune system and help wound healing, prevent arterial damage, promote iron absorption, and strengthen blood vessel walls. They also contain other antioxidant phenolic plant chemicals such as anthocyanins and ellagic acid, which can block cancer cells and can help prevent some cancers. Lastly they contain good amounts of fiber, folate and potassium.

    The Good Stuff:
    • excellent source of vitamin C
    • contains ellagic acid, a compound with anticancer and antioxidant properties
    • contain anthocyanins, which can help lower bad blood cholesterol
    • useful source of fiber and soluble fiber, potassium, folate, and zeaxanthin for healthy eyes
    Facts:
    • peak season June to August

    Tips:
    • choose strawberry is that the plumb and glossy, dull ones are usually past their best
    • Smaller strawberries tend to have higher levels of ellagic acid, concentrated in the outer layer and have more flavor
    • once washed strawberries will spoil quickly only watch immediately before serving or use this kitchen hack to extend shelf life 
    • store in a container with air holes in the refrigerator for three days but bring them to room temperature before using

    Related:

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    Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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    Did You Know: Garlic

    Did You Know homegrown-news
    We love it for its intense flavor and it will always be a staple in our kitchens, but did you know “the stinking rose” has been used for centuries as a home remedy. Read why garlic is the food of the gods!
    Valued as a health-protector for thousands of years, garlic bulbs are a useful antibiotic, and can also reduce the risk of both heart disease and cancer.

    Although often used in small quantities, garlic can still make an impact on health. It is rich in powerful sulfur compounds that cause garlic's strong odor but are the main source of its health benefits. Research has found that garlic can help minimize the risk of both heart disease and many types of cancer. It is also a powerful antibiotic and inhibits fungal infections such as athlete's foot. It also appears to minimize stomach ulcers. Eaten in reasonable quantity, it is also a good source of vitamin C, selenium, potassium, and calcium.

    The Good Stuff:
    Facts:
    • peak season year-round
    • meat cooked at high temperatures, such as broiling or barbecuing, can have a carcinogenic effect, but when garlic is used with the meat it reduces the production of cancer promoting chemicals
    Tips:
    • choose large, firm, undamaged bulbs and store in a container with air holes, in a dark, cool, dry place for up to one month
    • skin garlic by lightly crushing the clove with the flat side of a cleaver or knife, or purchase a nifty gadget to help, see here
    • garlic should be crushed or chopped and allowed to stand for a few minutes before cooking
    • lightly cook - long cooking destroys its beneficial compounds.
    • fresh parsley eaten after a garlic meal may reduce any mouth odor

    Related:
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    Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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    Did You Know: Asparagus

    Did You Know homegrown-news
    Hatfield asparagus is known far annnnnnd wide and its almost here! Every time we put this out on the stand we get excited, it kicks off the season, and folks drive from all over to grab a few bunches. Not only does the "lobster" of vegetables taste incredibly good, ​it's a superfood. So many health benefits, we lost count!
    Asparagus is an anti-inflammatory (reduces inflammation in the body) and contains a type of fiber that keeps the digestive system healthy. The plant chemical glutathione contained in asparagus has been found to be an anti-inflammatory and may help rheumatoid arthritis symptoms. This vegetable is also rich in soluble fiber oligosaccharide, which acts as a prebiotic in the gut by stimulating the growth of friendly bacteria. It is also a valuable source of vitamin C, folate, magnesium, potassium, and iron. Unusually for a vegetable, it is a good source of vitamin E, an antioxidant that helps keep the heart and immune system healthy.

    The Good Stuff:
    • folate and glutathione protects the heart by helping to reduce inflammation
    • fiber content acts a prebiotic for gut health
    • good source of important vitamins including vitamins E
    • rich in iron, promoting energy and healing, and helps fight infection

    Facts:
    • peak season March to June
    • white asparagus lacks heart protecting fight phytonutrients nutrients and provides less of vitamins A and C compared to its green counterpart

    Tips:
    • avoid spears that are fading in color
    • trim the woody ends and stand stalks upright in a tall container with a little water in the bottom, cover the tops with a plastic bag and use in a few days
    • brush large spears with oil and broil for 2 to 3 minutes until tender, so good
    • small thin asparagus spears can be used in quiches, soups, risottos, and salad

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    Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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    Did You Know: Broccoli

    Did You Know homegrown-news
    Beautiful crowns of our green broccoli varieties will soon be available at our farmstand, picked fresh first thing in the morning and ready for pickup when you get out of work.

    We have two new varieties coming, "Green Magic" and "Marathon", both earthy, savory, and robust. Incredibly good for you too! Have a look below and see why you should be eating broccoli everyday.
    Of all vegetables in the Brassica family broccoli has shown the highest levels of protection against prostate cancer. Broccoli comes in several varieties but the darker the color the more beneficial the nutrients the vegetable contains. It contains sulforaphane and indoles, which have strong anticancer benefits particularly against breast and colon cancer. Broccoli is also high in flavonoids, which have been linked with a significant reduction in ovarian cancer. The chemicals in broccoli protect against stomach ulcers, stomach and lung cancer, and possibly skin cancer. They also act as a detoxifier helping lower bad blood cholesterol, boosting the immune system, and protecting against cataracts.

    The Good Stuff:
    Facts:
    • peak season October through May
    • you can eat the leaves of broccoli as well as the stocks and the florets, they contain as much goodness and taste great too
    • did you know broccoli spouts have 20 times more cancer fighting power than their grown up counterparts
    • add to sandwiches scrambled eggs salad and soups

    Tips:
    • look for heads rich with deep color avoid any pale yellow or brown patches on the florets
    • store in the refrigerator and use within a few days of purchase 
    • frozen broccoli contains all nutrients of fresh broccoli, purchase in bulk 
    • cook lightly by steaming or stir-fry

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    ​Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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