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Eating your Greens

By Laura Bennett, Rose Roots Gardener

Laura Bennett, Greens Lover

As we begin another year of “growing”, we all have choices of what we wish to plant in our garden. Planning our garden logistics-each of us have a unique approach and display. We all have our own vision of what is important to us. Are we feeding our family? Are we feeding those less fortunate than ourselves with donating our excess food? Do we come to the garden for community and to learn from our fellow gardeners? No matter what our personal journey at the garden is, we all have “growing in our hearts” and “health in our mind”.

If there is one thing, I am passionate about, it is eating vegetables, organic vegetables-especially anything GREEN! Eating green vegetables decreases inflammation, inhibits cancer cell growth and shows promise in slowing the progress of Alzheimer’s. Think green and eat green-especially broccoli, cabbage, kale, brussels sprouts, spinach, chard and bok choy. The Dirty Dozen list is published each year from the nonprofit organization- Environmental Working Group. EWG publish a list of fruit and vegetables that “absorb the most pesticides”. If you can purchase the following organic produce (at a minimum)-your body will love you even more.

The Dirty Dozen (aka good to buy organic):

  1. Strawberries

  2. Spinach

  3. Kale

  4. Nectarines

  5. Apples

  6. Grapes

  7. Peaches

  8. Cherries

  9. Pears

  10. Tomatoes

  11. Celery

  12. Potatoes

  13. Hot Peppers

As our spring vegetables begin to mature-this is one of my favorite ways to “drink my greens”.

  • You can substitute spinach for the arugula-feel free to experiment with your herbs and greens.

Enjoy the season and start planting those greens!

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