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Posts Tagged ‘Kale’

I have subscribed to a great magazine for years now, called Herb Companion.  I remember the first issue I got, I was looking through it and was shocked to see that they printed actual recipes for lotions,bath salts, teas, food, drinks…etc.  In fact I wrote a letter to the editor I was so impressed and it was printed in the next issue. 🙂  I was looking through the May issue this morning and noticed something great, it talks about greens, leafy, beautiful, healthy greens.  Since I’ve been juicing greens have become a big deal to me.

I can honestly say I’ve never been much of a vegetable person, the only greens in my house growing up was iceberg lettuce.   Occasionally I will go at lunch to produce shop, saves me time after work.  I had loaded up the fridge at work with all sorts of beautiful food and my coworker asked me what the chard was.  I had never had experience with chard before I met my husband.  His food growing skills would impress some of the worlds best growers.  I learned all about kale, chard, spinach and all the other leafy greens I never had any contact with before him.  So now it’s your turn to get acquainted with some very nutritious food.

A bundle of kale from an organic food co-op.

A bundle of kale from an organic food co-op. (Photo credit: Wikipedia)

Kale.  I love Kale.  In the dead of winter some of the most beautiful kale stands erect, unaffected by the harsh cold weather.  While other things can’t survive, kale does and brings you nutrients through the winter.  It is lovely in salads, you can stir fry it, or of course juice it.  Kale is high in vitamins A, B6, C, and K.  High in antioxidants lutein, beta-carotene, glucosinolates (which are anticancer and give bitter tastes…think dandelion), kaempferol and more.

Swiss chard (Beta vulgaris) with variously col...

Swiss chard (Beta vulgaris) with variously colored stems on sale at an outdoor farmers' market in Rochester, Minnesota (Photo credit: Wikipedia)

God’s little rainbows… Chard.  I never knew greens could be so beautiful! Hubby got some rainbow chard and grew it last year.  I honestly didn’t know enough about it to make much with it.  It went in our salads and to the bunny… It’s sunny disposition is welcome in any of my gardens.  The stocks can vary in colors, from white, to red, yellow and orange.  The stocks remind me of celery, in the way that they are stringy like celery.  For this reason I seem to have to chop it up a bit finer than other produce to juice, because those strings happen to get caught easily.  Chard has vitamins C and E as well as manganese, zinc, and antioxidants beta-carotene, lutein, kaempferol, quercetin and zeaxanthin.

Beet Greens, or simply the tops of the beet.  I didn’t know beet greens were edible until several years ago when our friends offered us some.  Recently we have been buying organic beets at the store for our juicing.  Let me say that some beets are GMO, so please buy organic only.  Not only does the beet itself give your juice a wonderful red color but the greens can be used as well.  When I juice, I cut my beet in half and take half the greens and juice them.  The stocks of the greens are similar to chard but a little less stiff.  These guys are rich in flavonoid antioxidants, they contain vitamin A, potassium, calcium and iron.   They also have beta-carotene, lutein and zeaxanthin.

I’ll save some more green fun for later 🙂  Enjoy your greens!

 

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