Winter Produce Guide Most people think that winter could prevent us from enjoying fresh fruits and vegetables, but this is definitely a false assumption. Some crops are stored in the old-fashioned way to keep it available even during winter. Cold weather crops on the other hand are on its best quality during the colder months and they can be bought in farmers market and produce section of supermarkets. Make sure to include these fresh produce in your next meal preparation. Ginger This underground rhizome plant is harvested from August to November and are readily available through cold storage until February. Ginger is an aromatic spice usually added to Asian dishes. It has been found to be effective in relieving numerous symptoms and diseases such as nausea, vomiting, gastrointestinal distress, arthritis, colorectal cancer and ovarian cancer. It is best to choose fresh ginger than dried ones because it contains higher level of gingerol that is known for its anti-inflammatory effects. Fresh ginger that isn’t peeled can be stored in the refrigerator for three weeks and it could even last for six months if frozen. Broccoli Broccoli can be grown in temperate climates all year-round but it tastes best when harvested in cooler temperature. It has been known to relieve three metabolic problems that lead to cancer development. These are oxidative stress, chronic inflammation and inadequate detoxification. Choose broccoli that has compact and unbruised floret clusters that are uniformly colored. Broccoli can be stored in a plastic bag with minimal air as possible. It will last in the refrigerator for 10 days. Brussel sprouts Brussel sprouts are a cruciferous vegetable that is available all year-round though they are at their best fr... ... middle of paper ... ...frigerator will keep them fresh for an additional week or two. Kale This cruciferous winter vegetable that has fantastic health benefits. It is rich in anti-inflammatory and anti-cancer nutrients as well as antioxidants that is essential in keeping the immune system healthy. In selecting kale, choose those that form sturdy and firm bunches, with deep-colored leaves and fresh-looking stems. To keep it fresh, roll it up in a dry paper towel before storing in a plastic bag. It can last in the refrigerator for five days. Sweet potatoes Sweet potatoes are harvested and stored in cool but not chilled temperature that can be used throughout the winter. When choosing sweet potatoes, pick those that firm and heavy as well as smooth to touch and bruise-free. This can be stored in a loosely sealed paper bag and kept in a cool, dark place that will last for up to two weeks.
The properties of ginger root in the herbal kingdom is that ginger is a root that has a sweet smell and has a strong, pungent, spicy taste. Ginger root is also known as a wonder spice that is used in food and medicine. It can help with nausea, muscle soreness, inflammations, and other medical needs. The significance of ginger in Song of Solomon is that the smell of ginger brings a calm sense to the people who smell it. In Songs of Solomon ginger symbolizes a happy getaway place or a sense of relief. An example of this is when the ginger smell is brought up traveling along the Southside. Many people who smelled the ginger believed that their dreams were true, or it has people thinking about what freedom, justice, etc. felt like.
These studies have helped to further the understanding of how legumes respond in elevated carbon dioxide. Researchers have determined that growth at elevated carbon dioxide concentrations stimulates photosynthesis and the increase of carbon to the plant. However this increase requires a higher nutrient supply to account for the increase in photosynthetic output. Based on these findings, legumes have a competitive advantage over nonleguminous plants when grown at elevated level of carbon dioxide. In natural settings however, nutrient availability greatly affects the response of these legumes (2). Legumes are dependent on their symbiotic relationship to nitrogen fixing bacteria, and this relationship and its response to elevated concentrations of carbon dioxide will continue to be studied for years.
Kale is a leafy green member of the Brassica family, one of the cruciferous vegetables well known for their healthy sulfur-containing micro-nutrients. Experts now agree that cruciferous vegetables like kale should be a regular part of a healthy diet. Enjoy kale raw in salads, added to soup, lightly steamed or as part of a stir-fry dish. No matter how you eat it, Kale is one of the healthiest vegetables available. Here are a few of the health benefits of including kale as a regular part of your meal plan.
In summary, two of the effective components which can prevent heart disease in edible vegetables have already been found—the lycopene and dietary fiber. They have various edible sources for people’s consumption. While much has already been learned about these two biologically active substances, much remains to be learned. It is also important to understand the possible influence of other biologically active components, as well as people’s daily diet to keep cardiac health according to the research.
Sweet potatoes, along with all other types of potatoes, are rich in fiber and carbohydrates, especially when their skin is not peeled off. However, sweet potatoes have the added benefit of providing you with the same antioxidant carotenoids that can be found in squash. They also contain potassium, vitamin C, and protein, as
What is the effect of exposure to different temperatures (-18, 2, 23, 30, 40 degrees Celsius) for short periods of time on the germination and sprouting of snow pea seeds?
Chickpea (Cicer arietinum L.) is one of the important source of protein and nutrition for billions of people, particularly living in Southeast Asian, Middle East, and Mediterranean countries. Being capable of fixing atmospheric nitrogen, chickpea crop is also an important component of sustainable agriculture system. Canada is one of the major chickpea producing countries, with most of the crop being exported to Asia and the Middle East. Developing ascochyta blight resistant, early flowering, high nutritional value and good seed quality cultivars, that suits Western Canadian growing conditions and growing chickpea market has been the primary objectives of the Canadian chickpea breeding program.
Ginger when ingested with your meal helps in reducing heartburn and other forms of stomach upsets. You can always ground the ginger and add to tea or any food items to avoid any kind of heartburn. Consuming a small piece of ginger with a glass of water is always beneficial.
Kale is a vegetable from the brassica family. It is hardy, cooler seasoned plant that grows best in the spring, autumn and winter months (March, April, May, June, July) as it can tolerate frosty weather conditions. Kale produces erect stems with large leaves that are rich in minerals as well as the vitamins A and C. Kale is popular in salads and other healthy food mixes because of its rich content. Although kale is a healthy product, it is not a popular plant to grow unlike other brassicas such as broccoli and cauliflower. Therefore it has a lower production value. This can be seen below in figure 1.
Chickpeas (also called garbanzo beans) are a type of legume that is used throughout forty-five different countries and is noted to be the third most popular vegetable in the world.1 Beans are a very important part of the legume family, in which they are classified as their own section of protein and calorie consumption for human nutrition. Chickpeas are not only a popular legume but also are full of protein, vitamins, energy, and minerals. These nutritional benefits have shown a diminishing effect of diseases, including cancer, cardiovascular disease, obesity, and diabetes. Legumes also have anti-nutrients, which include tannins, phytic acid, and trypsin inhibitors.2 A way to remove these anti-nutrients and incorporate these healthy legumes into the human diet, would be to cook and make them edible. Before the cooking process of the chickpeas can begin, they have to soak in an aqueous solution. The soaking process is critical to the taste of chickpeas, because soaking, “hastens the germination of starch in the seed.”1
...in A. Carrots are high in Vitamin A, B, K, and also contain potassium and other vitamins and minerals. Beta-Carotene also helps prevent skin disorders, night blindness and other eye problems; it enhances immunity, protects against toxins, and helps prevent colds, flu, and infections. It is an antioxidant and protector of the cells and slows the aging process. Beta-carotene can help reduce the risk of cancer. Carrots aren’t only eaten raw, they can be frozen and canned for a later consumption. Carrots can be squeezed into juices and can be dehydrated and made into carrot flakes, fiber, and powder.
Watch any cooking show on television these days and everyone seems to want to add kale to their menus. Yes, kale is the latest super trendy superfood, but it is there for a reason. Eating kale will help you lower your cholesterol levels naturally. Delicious kale is loaded with nutrients that greatly reduce your risk for developing several types of cancer, including prostate, breast, ovary, colon and bladder cancers.
...been grown for ages. Because of its long life, it has been studied a good deal and through all the studies has been declared a healthy vegetable. With all of its antioxidants and Vitamins, the sweet potato is one of the healthiest and one of the most used vegetables. It can be prepared in many forms from food to healing “potions”. We have benefitted greatly from the sweet potato.
Harvest winter squash only in dry weather. Cut the vine with a sharp knife, leaving 3 inches of stem attached to the fruit, and take care not to damage the fruit, since that would invite rot. Dry the squash in the sun until the stem has shriveled and turned grey; then put it in a 45° room with 60% humidity. It should keep for 5 months. The only exception is acorn squash. Do not dry it in the sun; store it a little cooler and a little damper.
Some businesses, such as those in the fashion or cropping and harvesting industries, rely on the seasons for certain product sales. When the seasons change business owner, or their hired marketers, have to make adjustments to the market plan. The strategy used in this process is referred to as a seasonal marketing strategy. In retrospect the four seasons are of course spring, summer, fall, and winter. Seasonal marketing should be in sync with the seasons. Sure each season holds a significant holiday, but seasonal marketing is not always based on those holidays (Wagner). According to Vivian Wagner, author for E-Commerce Times, random seasonal events can sometimes acquire higher stature, than those of significant holidays. Tapping into the consumer’s way of thinking is critical to providing him/her with whatever products he/she wants when they are wanted (Wagner). In the fashion industry certain clothes sell better in certain seasons. Coats, jackets, beanies, scarves, gloves, etc. sell better in the winter and the fall. Whereas in the summer shorts, flip flops, and bathing suits sell best. With cropping and harvesting, particular foods can only be grown at particular times. Farmers’ Markets, taken under consideration, have certain produce items that they can sell in only certain months. Thus being said, seasonal marketing is important to the