Tag: tomatoes

  • The Nutrient Rich Onion

    Onions are rich in conventional nutrients as well as unique phytonutrients. An onion contains vitamins A, B6, C, Folate and the minerals Calcium, Chromium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium, and Zinc. Medicinally, Onion is an analgesic, anti-inflammatory, antiseptic, antispasmodic, carminative, diaphoretic, diuretic, expectorant, stimulant, and vulnerary. Onion is excellent for treating coughs, colds, the flu and some say even cancer. Its known to help with sleep and improve health of hair. In fact, its antibacterial properties are said to help reduce cavities and gingivitis. Quite the list of accomplishments!

    Antioxidant and Anti-Inflammatory Benefits of Onions

    Onions are a good source of vitamin C and the mineral manganese, two “conventional” nutrients that play a key role in our body’s antioxidant support. Vitamin C, offers protection of genetic materials like RNA and DNA and many of the cell structures.

    Learn More About the Health Benefits of Vitamin C

    Additionally, vitamin C helps Phase 1 (“mixed function oxidase”) enzymes in our body’s detoxification system function properly because it helps keep metal cofactors for those enzymes in place.

    Manganese, is another critical antioxidant benefits supporting proper functioning of the enzyme superoxide dismutase (SOD) in a form that requires manganese (abbreviated MnSOD). MnSOD is one of the key enzymes in our mitochondria, cell components that are critical for oxygen-based energy production. Good antioxidant protection in our mitochondria is quite essential since these cell components are so vigorously engaged in oxygen metabolism and can trigger problems unless functioning safely.

    Most recognize the unique antioxidant, and anti-inflammatory properties come from the phytonutrients provided by onions. Perhaps most famous are the quercetin flavonoids (and quercetin glycosides) that are so plentiful in onions (and especially red onions). Also well studied here are the anthocyanin flavonoids that give red onions their incredible color. Studies also show that yellow and white onions can also be concentrated sources of antioxidant and anti-inflammatory phytonutrients. Virtually all of these nutrients have been shown to have antioxidant and anti-inflammatory properties and to be contained in most varieties of onions, including yellow and white varieties. (With the anthocyanin flavonoids, it is a different story, since these flavonoids are only concentrated in red or purple onion varieties.)

    Great for your Teeth and Gums

    Onion has been shown to help prevent bacterial infection. Along with its sulfur-containing compounds, the flavonoid quercetin contained in onion helps provide these antibacterial benefits. Studies showing antibacterial activity of onion in relationship to the bacteria Streptococcus mutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of tooth cavities). Antibacterial benefits have also been shown in the area of gum (periodontal) disease bacteria, including Porphyromonas gingivalis and Prevotella intermedia. 

    Cancer

    Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers. Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds.

    The exact mechanism by which these compounds inhibit cancer is unknown, but hypotheses include the inhibition of tumor growth and mutagenesis, and prevention of free radical formation. Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.

    Sleep and mood

    Folate, found in onions, might help reduce depression. Homocysteine prevents blood and other nutrients from reaching the brain, and folate prevents this chemical from building up. Excess homocysteine also interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate not only mood, but also sleep and appetite.

    Skin and hair

    Onions are high in vitamin C, which is needed for the building and maintenance of collagen, which provides structure to skin and hair.

    Flu Remedy Onion in your sock? 
    Science hasn’t studied the remedy of an onion in the sock to help reduce the length of flu.  Have YOU attempted this cure dating back to the 1500’s? What was the result?

    Could Length of Cutting/Storage of Onion Could Decrease Health Benefits?

    Interestingly, in one study, fresh, chopped, uncooked onion had antibacterial effects on these potentially unwanted gum bacteria, but non-fresh, uncooked onion (raw onion that was chopped and then left to sit for 2 days at room temperature) did not demonstrate these same antibacterial properties nor did fresh onion that was grated and then steamed for 10 minutes. While it is not possible to draw broad conclusions from a single lab study, these findings suggest that length of storage (for onion that has been chopped but not cooked) and duration of heat exposure (in this case involving exposure to steam for 10 full minutes) can affect some of onion’s health benefits. 

    For these reasons, special care may be needed in the storage, handling, and cooking of this allium vegetable.

    Recipes

    Healthy Sauté – similar to Quick Boiling and Quick Steaming,  – follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention. These three guidelines are:
    (1) minimal necessary heat exposure;
    (2) minimal necessary cooking duration;
    (3) minimal necessary food surface contact with cooking liquid.

    Heat 2 TBS vegetable or chicken broth over medium heat in a stainless steel skillet.
    When broth begins to steam, add onions and cover for 3 minutes.
    The onions will release a small amount of liquid.
    Uncover, add another 2 TBS broth, and continue to stir for 4 minutes, leaving the lid off.
    Toss with our Mediterranean Dressing and top with your favorite optional ingredients. 7-Minute Healthy Sautéed Onions.

    • Sofrito sauce—typically associated with Spanish cuisine but actually used in a variety of cuisines worldwide—has been the topic of a recentstudy that provides some fascinating new information about onions. The four sauce ingredients : extra virgin olive oil, garlic, onions, and tomatoes. In this study, several methods for preparation of the sofrito sauce were investigated, but one of the consistent study findings was the ability of onion to help increase the bioavailability of lycopene (a well-studied, health-promoting carotenoid) from the tomatoes. The authors speculated that the sulfur-compounds in the onions may have been involved in a chemical reaction (electron transfer) that helped increase the availability of the lycopene. 

  • Nightshades: Friend or Foe?

    There are many debates about which foods should be avoided in the diet. Among items like sugar, dairy, processed foods, gluten, grains, and soy, you may come across the idea that nightshades should be eliminated, especially if you have arthritis or an autoimmune disease. Is there any evidence that these vegetables, which often have healthy nutrients and phytochemicals, should be blacklisted?

    Quick Read:

    • Nightshades are a family of plants with more than 3,000 species. Some, such as belladonna, are known poisons. Others are familiar foods like eggplants, peppers, potatoes, and tomatoes.
    • Some argue that nightshades can be harmful because they provide alkaloids, glycoalkaloids, and lectins and may increase inflammation and may cause allergic reactions.
    • On the other hand, there is other evidence that alkaloids and glycoalkaloids may be beneficial for numerous health concerns, including obesity, cancer, and more.
    • Research against nightshades is limited, but it may be beneficial for some individuals with specific conditions (such as autoimmune disorders, arthritis, or IBD) to remove nightshades at least temporarily to see if they enjoy health improvements.
    • Remember to speak with your healthcare practitioner to see if removing nightshades may be beneficial for you.

    What Are Nightshades?

    Nightshade is the term given to a family of plants whose scientific name is Solanaceae. Some of the more than 3,000 species in this family are known poisons, such as belladonna. Others are familiar foods found in diets around the world. The most commonly eaten varieties include:

    • Ashwagandha
    • Cape gooseberry
    • Eggplant
    • Ground cherry
    • Peppers (except peppercorn)
    • Potatoes (not yams or sweet potatoes)
    • Tomatillo
    • Tomatoes

    In addition, there are some plants that also contain solanine that some may recommend you avoid if you display a sensitivity, including blueberries, artichokes, and huckleberries.

    Why Remove Nightshades?

    Those in the anti-nightshades camp generally argue that these plants can be harmful for the following reasons:

    • Alkaloids and glycoalkaloids
    • Lectins
    • Food allergies and histamine

    Let’s start by looking at the alkaloids and glycoalkaloids in the plants. These are natural pesticides and include solanine, capsaicin, and nicotine. The hypothesis is that since they act as a protection to the plant, they may be toxic to those who consume it. Some studies have found adverse reactions to some of these alkaloids and glycoalkaloids.

    People can have a food allergy to plants in the nightshade family. A food allergy to potatoes is possible, with those with atopic dermatitis and other food allergies the most at risk. People also report food allergies to tomatoes and eggplants (aubergines), although the allergy to eggplant may be from the histamine content rather than to the eggplant-specific proteins. As discussed in a previous blog, when you do present with a food allergy, it is beneficial to remove those foods from your diet.

    If you struggle with a chronic illness, have removed the more common triggers from your diet, and consume a lot of nightshades, then you may benefit from a trial to see if eliminating them works. Talk with your nutritionist, dietician, doctor, or other healthcare professional to see if removing nightshades may be beneficial for you.

    <read more here>

    This article originally appeared at: http://deannaminich.com/nightshades-friend-or-foe/.

  • GROW YOUR OWN: Tomatoes and Peppers

    GROW YOUR OWN: Tomatoes and Peppers

    You can taste the sun in a ripe homegrown tomato, but only if the tomato plant has enjoyed a robust, healthy life. This is no great challenge in climates where summers are long and warm, but you will need special varieties to grow great tomatoes if you have a short, cool season. Disease resistance is important in all climates because tomatoes can be weakened or killed by several widespread diseases.

    To learn more about getting started with your own garden, see Vegetable Gardening Tips for Beginners.

    Best Tomato Varieties for Your Location 
    check out University of Idaho Recommendations

    • Short, cool summers: Try early-maturing cherry tomatoes such as blight-resistant ‘Jasper’, along with heirlooms selected in cold climates around the world such as golfball-size ‘Stupice’ from Czechoslovakia or the heart-shaped ‘Anna Russian Oxheart’.

    • Moderate summers: Full-season varieties known for great flavor such as ‘Brandywine’, an Amish heirloom from Pennsylvania, can be mixed with ‘Sun Gold’, a fruity-tasting yellow cherry tomato, or full-flavored, chocolate-colored ‘Black Krim’ for a beautiful and productive tomato patch.

    • Long, humid summers: Resistance to fusarium wilt is crucial yet easy to come by in popular varieties such as baseball-size red ‘Better Boy’ or ‘Super Sweet 100’ cherry. Among heirlooms, purple-blushed varieties such as ‘Black Cherry’ or superjuicy ‘Pruden’s Purple’ often show good tolerance of muggy weather. 

    • Hot, dry summers: Disease-resistant, heat-tolerant ‘Champion’ always makes a good crop of round slicing tomatoes, which contrast beautifully with golden ‘Persimmon’ or sliced rounds of meaty ‘San Marzano’ paste tomatoes.

    Growing Peppers

    Garden peppers are pickier than tomatoes when it comes to weather, so choosing varieties suited to your climate is fundamental to growing a good crop of ripe peppers. Most peppers start out green and gradually ripen to red, yellow or orange, depending on variety. Ripe peppers taste better and have much more vitamin C compared with green ones, so they are worth waiting for. In the garden, ripening peppers are at risk for developing cracks and sunscald, neither of which will happen if you pick peppers when they begin to change colors and allow them to ripen at room temperature.

    Best Pepper Varieties for Where You Live

    • Short, cool summers: Early-maturing ‘Ace’ red bell is a cold-climate standout, but you may also do well with ‘Cubanelle’ frying peppers, which develop a mild, sweet flavor before they are fully ripe.

    • Moderate summers: Peppers that load up with fruit early such as ‘Carmen’ frying pepper and ‘Lipstick’ sweet pimento shorten the wait for homegrown peppers.

    • Long, humid summers: Most peppers can be grown with ease in warm climates, but banana peppers (sweet or hot) and ‘Jupiter’ red bell always produce bumper crops.

    • Hot, dry summers: Southwestern peppers include dozens of varieties that prosper in hot climates, for example ‘Big Jim’ green chili pepper, ‘Santa Fe’ hot chili, and lots of local heirlooms.

    Growing Tomatoes and Peppers

    Tomatoes and peppers are members of the same botanical family, so they are grown in similar ways.

    1. About six weeks before your last spring frost date, start seeds indoors under fluorescent lights. Keep seedlings warm, moist and almost touching the lights. When seedlings are about six weeks old, transplant to larger containers (still indoors).

    2. Harden off homegrown or purchased seedlings by gradually exposing them to outdoor weather for a few hours each day for at least a week before transplanting.

    3. Plan to transplant seedlings to the garden (or outdoor containers) after your last frost has passed, during a period of warm weather. Choose a sunny site with fertile, well-drained soil, and loosen the planting bed to 12 inches deep. Mix a 2-inch layer of mature compost into the bed, and then dig planting holes 18 inches apart. Enrich each hole with a spadeful of additional compost mixed with a balanced organic fertilizer (follow application rates on the label).

    4. Set tomatoes so only the top five or six leaves show at the surface. Set peppers so that the small seedling leaves barely show at the soil line.

    5. Pull weeds by hand until the soil warms and plants are growing vigorously. Before hot weather arrives, mulch with grass clippings, straw or leaves to deter weeds and retain moisture.

    6. Use wire cages to keep lanky tomato branches high and dry, and tie pepper plants to sturdy stakes.

    FIND OUT MORE ABOUT GROWING TOMATOES IN Southern IDAHO @ http://magicvalley.com/lifestyles/food-and-cooking/southern-idaho-s-tomato-nerd-shares-his-wisdom/article_3d5935f8-fc96-5b0a-b832-3f840310166b.html

    This article originally appeared at: http://www.motherearthliving.com/gardening/vegetable-gardening/growing-tomatoes-peppers-zm0z14mazpit.
  • SPOTLIGHT: Moscow Local Organic

    SPOTLIGHT: Moscow Local Organic

    Affinity Farm Certified Organic grower

    Moscow, Idaho

    Founded in 2001, Affinity Farm strives to grow and sell the highest quality vegetables and bedding plants. Our mission is to engage in a “right livelihood” producing healthy food for our selves and our customers with as little environmental impact as possible. We farm using only “organic” methods, and try to consider the consequences of all of our actions.

    Soil fertility is maintained through cover cropping, the application of composted manure, broad forking and harrowing, rather than tilling, whenever possible. We adhere to the “soil food web” philosophy, and see our soil as a living, breathing, partner in our endeavor.
    Pests are managed primarily though healthy soils, and physical barriers (row cover), though we periodically also use some CNG approved substances (Savers soap, and Bt) to deter a specific pest.

    We grow a wide variety of vegetables, including heirloom tomatoes, cucumbers, greens such as kale, spinach, lettuce, chard and arugula, hard and softneck garlic, onions, green beans, eggplants, turnips, and many more. We take pride in their quality, and consistency throughout the market season.

    We market our produce May through October at our stand at the Moscow Farmers Market (our stand is located in front of “Hyperspud Sports, on Main Street-the south-east corner of freindship Square), and through our small CSA program.

    We love our work: from spending each day outside growing food, to getting to know the people in our community who eat it. We are a small farm, and strive to work with minimal outside inputs. We are committed to the process of reducing our carbon impact by growing food as close to its consumption point as possible.

    Location

    810 empire lane
    Moscow, ID 83843
    Latah County

    Contact

    • Producer: Russell Poe and Kelly Kingsland
    • Day: (208) 892-9000
    • Evening: same
    • Email