July Produce
| Blueberries Varieties: Blueray, Bluecrop |
Blueberries due to their deep rich hue are very high in antioxidants and the phytochemicals anthocyanins and proanthocyanidins, which act to prevent the degenerative diseases of the heart, lungs and blood vessels.
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| Beans Varieties: Jade (green), Indy Gold (yellow), Royal Burgandy (Purple), French Horticultural (Lima), Thorogreen Bush (Lima), Italian Roma II |
Beans- Fresh beans, whether green, yellow, purple, filet or Italian, do not contain significant amounts of protein like their dry cousins. However, they do have some vitamins A, B1 and B2 plus calcium and potassium. Lima beans are very high in potassium, phosphorus, and magnesium; like all other beans it is also high in protein and carbohydrates.
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| Summer Squash Varieties: Sunray, Sunburst |
Summer squash is approximately 94 percent water, very low calories, and a great source of vitamins A and C, potassium, and calcium. It’s easily digested, nourishing, and cooling, it also replaces lost fluids.
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| Zucchini Varieties: Spineless Beauty, Raven, Cocozella, Sebring (yellow) |
Zucchini has the same nutritional benefits as summer squash and also has some niacin and a few grams of carbohydrates per serving.
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| Cucumbers Varieties: Tasty Jade, General Lee, National |
CUCUMBERS are 95 percent water and contain small amounts of vitamins A, C, and a few minerals. They are surprisingly rich in vitamin E. The cucumber is also an effective skin conditioner.
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| Onion Varieties: Corpa, Sweet Spanish, Mars, Walla Walla |
ONIONS The pungency of an onion reflects the amount of sulfur in the soil in which it is grown. A compound within the onion turns into sulfuric acid when it comes into contact with the water in eyes, causing painful tears. Onions as well as scallions, shallots, leeks, and garlic are noted for their various health and healing benefits. Without the genus of alliums cooking would be less exciting and tasty!
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| Beets Varieties: Chioggia, Red Ace, Detriot Red Top, Golden Detriot |
Beets are high in vitamins A and C and the carotenes and they have lately been touting the phytochemical lycopene, the red color in fruits and veggies as having ten times more antioxidant activity beta carotene. The beet greens are a very nourishing dark leafy green however they contain oxalic acid which inhibits mineral absorption when eaten raw so lightly cook for best results. They are also an excellent source of folic acid like the crucifer family.
| Potatoes Varieties: Red Norland, Nordana, Chieftan, Yukon Gold |
Potatoes are a good source for potassium and magnesium as well being a complex carbohydrate. They form a complete protein when eaten with dairy, grains, or meat.
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| Garlic Variety: German Stiffneck |
Garlic- It is true that garlic does make your breath smell less than pleasant but it is also true that it is a gas expeller and works to make you less smelly in other ways.
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| Swiss Chard Variety: Northen Lights |
Swiss chard is an excellent dark leafy green like spinach. It is both mild and versatile like spinach, yet it is one up on spinach because it does not contain the oxalic acid that spinach does which can bind to vitamins and minerals and stop their absorption. Swiss chard is high in vitamins A, E and C, and calcium and iron.
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June
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August
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