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CANCER EDUCATION AND WELLNESS – CLASS

Posted by miker in Events and Workshops - (Comments Off on CANCER EDUCATION AND WELLNESS – CLASS)

CANCER- WHAT IS THIS THING,

HOW CAN WE PREVENT IT,

AND WHAT TO DO IF IT COMES TO VISIT AND WANTS TO STAY…

Pat Chichon, APN

This class will be lead by Pat Chichon, nurse practitioner, herbalist, homeopath, nutritional consultant, who has been practicing in South Hunterdon County, NJ, for over 30 years, working with people of all ages.

 

PAT HAS BEEN WORKING WITH CANCER PATIENTS FOR YEARS

AND HAS STUDIED CANCER FROM A VARIETY OF APPROACHES

JOIN HER AT NORTH SLOPE FARM TO LEARN AND SHARE- ALL ARE WELCOME

FEE FOR THE CLASS IS $25 PER PERSON**

SUNDAY 1-3 PM  OCTOBER 8TH

The FarmHouse, at North Slope Farm,

1701 Linvale-Harbourton Road, West Amwell, NJ 08530

**THOSE WHO SUPPORTED PAT’S ONGOING TRAINING WITH DONNY YANCE THIS YEAR ARE WELCOME AT NO CHARGE

Please RSVP –

Contact Pat, email; Chrysalisc@aol.com, Phone; 609-397-1466.

or email us at NorthSlopeFarm@comcast.net,

or call 609-647-9754 and leave message..

My Industrial Tomato

Posted by Casey in Product Information - (Comments Off on My Industrial Tomato)

The “Greens and Beans” page was created as a space to share nutrition information and recipe ideas for the bounty of life giving plants foods that we grow and make available to our community.  It is for individuals who  are interested in cooking and eating with the seasons. 

MY IDUSTRIAL TOMATO

Step right up and get your perfectly symmetrical, red tomato.  It was picked green by a machine, packed into a cardboard box and shipped hundreds or thousands of miles to reach us.  Don’t worry, this tomato was bred deliberately to withstand these exact conditions and still reach us perfectly symmetrical and red.  All that was sacrificed was the flavor. 

Hybridization did not exist until the early 1950’s.  Up until that time, families selected tomatoes for a variety of desirable traits which always included flavor.  They saved the seed each season to ensure these varieties were passed down from generation to generation. 

The family heirloom tomato is how we refer to them today, in order to distinguish them from “industrialized” tomatoes.  They are often called “ugly tomatoes”, “antique tomatoes”, “heritage tomatoes” or “mystery tomatoes”.  There are so many shapes, colors, sizes and textures and all of them have flavor. 

Well, there is a bit more to the story here.  Flavor is not all that is being lost through hybridization of our plant foods.  We lose diversity.  Yup that’s a biggy.  It is a direct threat to our food supply.  Allow your mind to ride my drama-queen-brain-wave for just a few moments.  Think of it in terms of the Irish Potato Famine.  Were potatoes really the only thing they grew and ate?  No, but most of the land was planted with “the simple potato” destined for export.  Within six months of the first crop failure people began to starve to death and in the end over 1 million of them did.  Over the past couple of decades, our food industry (the Bristish if you will) is dictating what we (the Irish) consume.  We are losing diversity, nutrients,  and flavor quickly.  The question I have for you is “Are we as helpless as the Irish were?”.    

Do I think we are all going to starve to death if we do not protest hybrid tomatoes?  No I do not.  However, it does scare me how quickly and easily we have forgotten what a real tomato tastes like.

 Every heirloom variety is gentically unique.  Each has evolved in it’s own specific growing conditions where it is able to resist the diseases and pests that exist in the same tiny corner of the universe. 

It is up to us a gardeners and responsible stewards of the earth to assure we sustain the diversity gifted to us through heirloom varieties.   

The Spread

On a lighter note, below is a list of what we cooked up at last weeks Greens and Beans coooking club meeting. 

Tomato, Avacado and Corn Salsa

Tomato and White Beans Soup

Sliced Tomato with Mozzarella and Basil and

we dressed up our mixed greens salad with

Tomato Vinegrette Dressing.

Let’s Talk Nutrition

Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.

Whenever a discussion comes up about the health benefits of the tomato, most of us think of the phytonutrient Lycopene.  Lycopene has a reputation as a cancer-fighting antioxidant.  A ton of research had been conducted to study this effect and not just on rats, on humans as well.  The antioxidant function of lycopene is known to help protect against prostrate, breast, endometrial, lung and pancreatic cancers. 

Lycopene is a fat soluble carotenoid which means in order to get the protective benefits of the tomato, you need to consume them with a fat.  Olive oil, cheese, avocado or nuts are some good options. 

The color of the tomatoes has also been studies for lycopene content.  A slightly higher amount can be found in the dark red and dark purple varieties.

I recommend buying organic.  Not just because I am an organic farmer but also because the organic tomatoes were found to contain much higher amounts of Lycopene.  Up to 5 times as much in some studies. 

Step right up and get your plump, juicy, deep red colored, vine-ripened, hand-picked, local organic heirloom tomato.

Kale for Breakfast

Posted by Casey in Product Information - (Comments Off on Kale for Breakfast)

The “Greens and Beans” Page was created as a space to share recipes, nutrition information and hopefully inspiration to friends, family and community members who would like to incorporate these life-giving foods we grow into their diets.   

KALE for BREAKFAST

We start our kale in the spring after the threat of a hard frost passes.  This cooler climate seems to keep the plants happy and the leaves tender, crispy and sweet.  Although kale hangs on through the hotter, dryer summer months, it grows best in the cool crisp autumn air.  Like most vegetables in the brassica family, kale is sweetened by a touch of frost.  Some call it the perfect fall crop. 

Kale was our very first “Vegetable of the Week” for our “Greens and Beans” cooking club.  Below are some suggestions based on our night in the kitchen with kale.

There were four or five recipes we trialed at that meeting and the results gave us some tips to share.

Most of us agreed that if kale has just recently come into your life, you should start off with a recipe in which the kale is cooked.  Steamed, blanched or in a stir fry.  You can transition to raw salads and even juicing if you become a true kale “junky” like myself.  We also noticed that our favorite recipes included lemon juice, olive oil and a touch of sea salt. 

Recipe Ideas

Start with:

1 bunch kale (lacinato or red russian) chopped

2 cloves garlic (minced)

2tablespoons olive oil or other cooking oil

2 tablespoons water

Heat oil in a pan on med/high heat, add garlic and saut’e for 1 minute, now add kale and 2tbs. of water (to prevent sticking) and cook for about 4 minutes.  Remove from heat and add salt and pepper to taste.

This basic recipe is delicious on it’s own. You could also try adding one of the following to the basic recipe:

1) Fresh juice of 1/2 lemon and a drizzle of olive oil.

2) 2 tablespoons balsamic vinager, 1/2 cup walnuts, 1/4 cup feta cheese.

3) Try adding 1 cup sliced mushrooms and 2 tablespoons tamari to the saut’e pan at the same time you add the garlic.  OR

4) Add 1/2 cup chopped kale to your omelet or scrabbled aggs in the morning.

Nutrition Talk

It was during a nutrition course I took that I first started really paying attetntion to how my body (and mind for that matter) responds to different foods.  I discovered I am a “greens girl” through and through.  How do I know?  Try keeping a journal or log of what you eat and how you feel before and after each meal, snack, drink and dessert.  It is time consuming but even if you track just a few days you will discover something.  Over time you will be able to adjust your diet resulting in increased energy, mental clarity, digestive wellness and overall optimal health. (*Learn more about keeping a food/mood log this fall/winter at our Suppers meetings.  For more information go to thesuppersprograms.org

Here is what I found out about kale:

Kale is an excellent source of vitamin K (1328%DV), vitamin A (354%DV), vitamin C (89%DV) and manganese(27%DV). It is also a very good source of dietary fiber (3g/1cup cooked), copper(10%), calcium(9%DV), vitamin B6(9%DV),  iron(6%DV), potassium (8%DV), lutein and the phytochemicals sulphurophane and indoles which research suggest may protect against cancer. 

These percentages are based on the average person ages 4 and older consuming a 2000calorie diet.  Remember that we are all biologically individual and amounts may vary based on our indivudual needs. 

As a “greens girl”, I eat kale for breakfast.  Try it!

(*Just  a reminder that none of the information found on the “Greens and Beans” page is medical advise.  For that  you should always visit witha medical professional.)