Free Kale Giveaway

kale_smVisit the NOLA Green Roots Specialty Store Tuesday between the hours of 4:00 p.m. and 5:00 p.m. on Tuesday, May 7, 2013 and receive a free bushel of Kale.

The NOLA Green Roots Specialty Store is located at 3101 Tulane Avenue, New Orleans, LA 70119.

Benefits of Kale

Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients.

In addition to beta-carotene, kale posses other important carotenoids: lutein and zeaxathin. These carotenoids help keep UV rays from damaging the eyes and causing cataracts.

For more information about the benefits of Kale, click here.

Free Vegetable Giveaway

Visit the NOLA Green Roots Specialty Store on April 9, 2013, between the hours of 4:00 p.m. and 6:00 p.m. and receive a 1/2 pound bag of Arugula.

The NOLA Green Roots Specialty Store is located at 3101 Tulane Avenue, New Orleans, LA 70119.

Savoy Cabbages!

Savoy Cabbage

Savoy Cabbage is a members of the cruciferous family and is known to be rich in anti-oxidants and are in the first line of defense against cancer. Cabbage is one of the vegetables that are highly promoted for prevention of cancer.

NOLA Green Roots now carry delicious savoy cabbage. These delicious leaves that are sweet, mild and crinkled in texture. Plants are hardy and easy to grow. When grown as a late cabbage, its flavor even improves after subject to light frost. Enjoy raw in coleslaw or as a low carb wrap. It can also be steamed, stir fried or preserved in sauerkraut.

There are three major varieties of cabbage¾green, red and Savoy.

Nutritional Benefits

This parcel of vegetable is nutrient-packed and low in calorie.  It is impressive with its high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus.  In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid.

This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

 

How To Make Tomatoes Turn Red

tomatoes
Yes, winter is here; and, yes, we are still harvesting baskets of tomatoes for everyone to enjoy through the cold months.

About this time of year, we are always asked the same question: “How do we get those green tomatoes to turn red?”

Well, it isn’t difficult. There are several methods of turning tomatoes that beautiful red color. Here are just a few:

– Ripen your green tomatoes in a well-ventilated area at room temperature, checking their progress every two to three days, discarding unsuitable, over-ripe, over-soft ones. The cooler the temperature, the longer the ripening process will take. For example, mature green tomatoes will usually ripen within a couple of weeks in warmer temperatures (65 to 70 degress F) and about a month in cooler temperatures (55 to 60 degrees F).

– Also, try using ripening bananas. The ethylene produced from these fruits will assist the tomatoes ripening process.

-Finally, if you have only a few tomatoes, try putting them into a jar or brown paper bag to assist ripening. Put two or three tomatoes and one ripening banana in each jar or bag and seal it. Place them in a warm area away from direct sunlight and check in regularly, replacing the banana as needed. Your tomatoes should ripen within one to two weeks.

Then, enjoy your fresh, ripe winter tomatoes!

Benefits of Canning

Canning food in your own home is a safe and rewarding process that is becoming popular again as food prices soar and people realize they need to pay attention to securing their food supplies. NOLA Green Roots entire mission is to build a more sustainable community. Preserving food with home canning is an excellent way to increase your consumption of the local food from the gardens we provide in your baskets. Eating locally requires eating foods when they are in season, and canning allows you to capture the bounty of any particular crop in season and extend its availability throughout the year. On December 12, 2012, NOLA Green Roots will be holding a workshop on canning held by NGR member Garett Majoue.

– Long shelf life. Canned fruits and vegetables are preservative-free; the canning process (high temperatures and sterile containers) destroys organisms that would cause spoilage. Canned food remains safe as long as the container remains intact. Although most canned foods are coded with “use by” dates you’re wise to rotate them. Change your supply of canned products at least every other year.
• Nutritious. Canned foods – and other dishes made with canned ingredients – are as nutritious as fresh, according to research, and perhaps more so, if fresh aren’t handled properly. For lycopene (a carotenoid that protects against prostate cancer), canned tomatoes are better than fresh!
• Tamper resistance. Cans are very tamper-resistant. Any opening of the package is clearly evident. However, you should watch for rust, dents, bulges or leaks. These could mean that the contents in the can are not safe to consumer.
• Food safety. Food is heated to destroy bacteria and then sealed in cans within hours of harvesting. Washing, peeling, and other steps in the canning process remove almost any pesticide residues left on unprocessed foods. For maximum flavor and nutritional value from canned foods, use the product immediately after opening it. Handle any leftover as a perishable food – stored in the refrigerator to retain taste and nutritional quality.

You can approach home canning as a hobbyist or a full-time enthusiast who stocks a sizeable percentage of his or her food supply with home preserved food. Whether you want to enjoy a couple fun weekend projects putting up jam or seriously supplement your diet, you will enjoy many personal benefits while being a better steward to the environment and supporting your local economy. And the way things are going with the global food market, you will likely save money as well, especially as time goes on.

Your home canned foods will be stored in jars that you can use again and again, unlike the throw-away packaging from grocery store food.

The Cancer Fighting King- KALE

Each year globally, 12.7 million people learn they have cancer, and 7.6 million people die from the disease. Cancer is the second leading cause of death in the United States, exceeded only by heart disease; it kills more than half a million Americans every year. This is one reason why NOLA Green Roots and its members have over 400 planted Kales in the ground and counting. Also beside being one of the more beautiful cruciferous vegetables, kale is know to help us in so many ways. High in manganese, as well as vitamins A, C and K, this vegetable is often referred to as a superfood. We will also be using kale in two of our Cooking Workshop on December 5, 2012.
and Fill me up workshop held by Anastasia Joyner. Here are some more health benefits of kale or reasons to attend the workshop:
Antioxidants
Kale is a superstar in the arena of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. The key flavonoids kaempferol and quercitin (not to dismiss the 45 other distinctive flavonoids in kale) have also been shown to specifically fight against the formation of cancerous cells. With the addition of high doses of well-known antioxidants like vitamin C, vitamin A, and manganese, kale is certainly a smart choice in the battle against

Anti-Inflammatory
One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body’s inflammatory process. A megadose of vitamin K further aids to fight against excessive inflammatory-related problems, such as arthritis, autoimmune disorders, and asthma.

Cancer
Not only do kale’s antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer, a healthy diet of kale also provides glucosinolates, which have been shown to prevent colon, breast, bladder, prostate, ovarian cancers, as well as gastric cancer. This is a win win here in New Orleans.

Benefits of NOLA Green Roots Swiss Chard


Even though it is called “Swiss” chard, it originated in Sicily and today remains an important part of Italian and Mediterranean cuisine. It also happens to be one of the healthiest foods on the planet. NOLA Green Roots is very happy to be adding this to your December baskets.Here are other health benefits of Swiss chard.
Antioxidants
The reason Swiss chard is so colorful is because it is one of the most antioxidant-rich foods on the planet (antioxidants are responsible for the vivid colors in fruits and vegetables). It contains beta-carotene, vitamin E, vitamin C, zinc, lutein, zeaxanthin, quercetin, kaempferol, and many other disease fighting antioxidants.

Blood Sugar Regulation
Swiss chard contains syringic acid and fiber and syringic acid, both of which help to regulate blood sugar levels. If you are at risk for diabetes or you have been diagnosed with diabetes, you should eat more leafy green vegetables such as Swiss chard.
Cancer Prevention
Swiss chard is one of the super foods that is known for its cancer preventative properties thanks to the fiber, chlorophyll, phytochemicals, and other plant pigments it contains. Studies have found that leafy green vegetables are particularly beneficial against colon cancer.

Brain Health
In addition to strengthening the bones, the vitamin K in Swiss chard is crucial for the proper functioning of the brain and nervous system because it is essential in the formation of the myelin sheath, the protective layer around nerves.
Eye Health
Swiss Chard Recipe
INGREDIENTS
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried NOLA Green Roots crushed red pepper
1 teaspoon butter
Salt
METHOD
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the NOLA Green Roots crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

(After trying please give us your comments and feed back)

Prepare and Store Food Carefully- Tips

One common mistake made by many folks today, is thawing food in the sink. The U.S. Department of Agriculture warm us that when we leave meat out the out layer of the could be in the ‘Danger Zone” between 40′(4C) and 140 F temperature at which
bacteria multiply rapidly. Its recommended that you thaw food in your refrigerator, in a microwave, or under cold water in a package that will not leak.

Another great tip, is Cook thoroughly.
According to the World Health Organization, “proper cooking kills almost all danger- ous microorganisms.” When cooking food, especially soups and stews, make sure that it reaches a temperature of at least 158 de- grees Fahrenheit (70°C).

The Scientific Truth About Climate Change

(CBS News) Climate Change . . . fact, or fiction? It’s one of the most vigorously debated questions of our time, given more urgency in the eyes of many by the destruction wrought by superstorm Sandy.

David Pogue of The New York Times set out the answer the following questions:

Is there climate change?

Are WE causing it?

And if so, is there anything we can do about it?

Here’s what we know for sure: The decade beginning in the year 2000 was the hottest decade ever recorded. Arctic ice has melted to its lowest levels in recorded history, and sea levels have risen eight inches since 1870.

Read the Full Story

The Power of Lemon


IMAGINE a product that can be used as medicine, a cleaning agent, a disinfectant, and a beauty treatment. You can eat it, drink its juice, and extract essential oil from it. It comes attractively packaged, is available all over the world, and is inexpensive. You may even have one in your kitchen right now. What is it? The lemon!

Not Just for Flavor
How often do you use lemons? Some put a slice in a cup of tea; others use the zest or a few drops of the juice in cake recipes. Maybe you squeeze them to use the juice for lemonade. Chefs around the world always have lemons on hand for endless uses in cooking. But have you ever used lemon juice as a disinfectant or to help remove a stain?

Actually, some people clean up and disinfect their chopping boards by rubbing them with half a lemon. Instead of using bleach for stains or cleaning the sink, some use a mixture of lemon juice and baking soda. And half a lemon in the refrigerator or dishwasher is said to eliminate bad odors and keep the appliances smelling fresh.

Lemons are a source of citric acid, which is used as a natural preservative and to give a sour taste to food or drink. The lemon’s pith and peel yield pectin, which is used in the food industry as a thickener, emulsifier, and gelling agent. Additionally, there is an oil extracted from the peel that is used in the food, pharmaceutical, and cosmetic industries. The list of uses for lemons could go on and on. Lemons truly are a colorful, flavorful, versatile fruit.