Greenhouse Veggies: From our greenhouses we produce many varieties of tomatoes, cucumbers, peppers, sprouts, salad greens, basil and eggplants.
The bright colors of the bell pepper varieties denote a rich source of nutrients, in particular antioxidants that are linked to numerous health benefits including anti-cancer and anti-cholesterol powers. Red peppers in particular contain high levels of the powerful antioxidant beta carotene, thought to support eye and circulatory system health and help protect against some forms of cancer. All bell peppers are packed with vitamin B6 and vitamin C, plus a good dose of dietary fiber, and can help keep arthritis at bay.
The combination of the nutrients and cancer-fighting antioxidants present in tomatoes work together to produce any number of health benefits. Organically grown tomatoes can assist in the prevention of a large number of other health problems, such as lung cancer, breast cancer, and cancer of the pancreas or colon. It has additionally been discovered that drinking tomato juice or consuming tomatoes can help to reduce blood clots and inflammation. The high levels of beta-carotene and vitamin C present in organic tomatoes work together to eliminate any free radicals that may contribute to painful inflammation or conditions that might contribute to cancer.
The flesh of cucumber is rich in vitamins A, C, and folic acid while the hard skin of cucumber is rich in fiber and a range of minerals include magnesium, molybdenum, silica, and potassium. In addition, cucumber has silica, a trace mineral contributing greatly at strengthening our connective tissues. Cucumber is known to heal many skin problems, under eye swellings and sunburn. Cucumber also contains ascorbic and caffeic acids which prevent water loss, therefore cucumber is applied topically on burns and dermatitis. Cucumber has high alkaline levels, thus regulates the body’s blood pH and neutralizes acidity. Good for the skin, prevents constipation and kidney stones, control blood pressure levels Cucumbers are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium.
In addition to its plentiful vitamins and minerals – such as dietary fiber, potassium, manganese, copper and thiamin (vitamin B1), vitamin B6, folate, magnesium and niacin – eggplant has received some special attention for its phytonutrient content. The phytonutrient content in eggplant helps reduce blood cholesterol and improve blood flow.
Basil contains flavonoids and volatile oils that can be of great use to the health of our bodies. Surprisingly, basil contains a lot of beta-carotene, a strong antioxidant that converts into vitamin A in the body, running around protecting our cells from free radical damage. Eugenol found in basil’s oil provides an anti-inflammatory effect, working much like Aspirin and Ibuprofen do, so basil can provide relief from things like rheumatoid arthritis and inflammatory bowel conditions.
Sunflower sprouts are high in protein (25%). They are also rich in lecithin, vitamin D & B, and zinc. Sunflower sprouts are high in vitamin E, which has antioxidant properties. And they have the power to break fatty acids and lead to easy digestion.
Pea sprouts are an excellent source of vitamins A & C, Carbohydrates, fiber, protein, and minerals.
Sprouted Mung Bean and Lentil
Sprouted mung bean is an excellent source of vitamin C & A, high quality protein, and potassium. We combine this with a sprouted crimson lentil which is an excellent source of vitamin C, rich in protein (26%), iron, and other minerals.
Buckwheat sprouts are a very good source of magnesium and manganese, fiber, phosphorus, and pantothenic acid. They are also high in vitamins A, B, C, and D and a high quality protein which contains all eight essential amino acids.
Wheatgrass juice is abundant in vitamins, minerals, enzymes, protein and chlorophyll. It contains every amino acid, vitamin and mineral necessary for human nutrition! Wheatgrass is so nutrient rich that only 30ml of freshly squeezed wheatgrass juice is equivalent in nutritional value to 2.2lbs of leafy green vegetable.
Field Veggies and Salads: In our fields we grow kale, chard, spinach, beets, mixed salad greens, zucchini, onions, carrots, peas, beans, garlic and squash.
Keep in mind that the darker green your leaves, the more nutrients they contain. As a green vegetable, lettuce contains many of the same nutrients found in other green vegetables, although because of its high water content, mostly in lesser amounts. It’s rich in calcium, iron and vitamins C and A. Lactucarium.
We think about chard as a vegetable whose phytonutrients combine uniquely to offer special benefits, one of which is for blood sugar control. In particular, the flavonoid syringic acid has recently received special attention for being able to inhibit the activity of an enzyme called alpha-glucosidase, which means your blood sugar stays more steady. Chard’s stems in their many splendid colors each contain a different set of phytonutrients carrying a different set of health benefits.
Kale is super nutritious with powerful antioxidant and anti-inflammatory properties. The Isothiocyanates made from glucosinolates in kale play a primary role in kale’s ability to lower the risk of many cancers, as well as indole-3-carbinol, which boosts DNA repair in cells and may block the growth of cancer cells. Kale is also a good source of carotenoids and flavonoids, beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and a fairly rich in calcium too.
The most nutritious part of the beet plant! Containing calcium, iron, magnesium, potassium, vitamins A, B12, K & Zinc.
Arugula is among the healthiest of salad greens. It is a great source of vitamins C and A and an even better source of vitamin K, which is important for healthy blood and bone health, and plentiful vitamin K may reduce your risk of heart disease. Arugula is also a good source of calcium, magnesium, and potassium, helping to control blood pressure and preserve bone health, as well as a decent source of iron to build healthy red blood cells. The myriad of phytonutrients in arugula also make this an all-star leafy green, protecting the body from harm. Its health-inspiring phytochemicals cleanse the body of toxins and free radicals, helping keep communication between cells crystal clear.
Spinach has a unique mixture of phytonutrients that gives it stellar antioxidant powers and anti-inflammatory properties. In spinach you’ll find dietary fiber that supports digestive health, a good source of muscle-building protein, and a combo of phosphorus, iron and vitamin B2 that all up your energy. It’s also a reputable source of omega-3 fatty acids and folate, potassium, vitamin B6, niacin and selenium that all promote a healthy heart. In addition, spinach helps out those bones with vitamin K, magnesium, manganese and calcium.
Mizuna & Mustard Greens
As a cruciferous vegetable, Mustard Greens are brimming with serious health-promoting properties. All crucifeous veggies contain glucosinolates which are phytonutrients that can be converted into isothiocyanates (ITCs) and contain cancer-preventive properties, but Mustard Greens shine with glucosinates, second only to Brussels sprouts. And, a recent study found the cholesterol-lowering ability of steamed mustard greens is second only to collards and kale. It might be time this green earned a spot on your dinner table.
Fruit: We have over 1,500 blueberry bushes, rhubarb, figs, raspberries, melons, and strawberries growing in the field, and we have recently added apple and pear trees to our mix.
Owing to its scarlet hues, the anthocyanins in strawberries serve as potent antioxidants to help maintain the integrity of our cells. This luscious berrie’s unique phenol content make them a heart-protective, anti-cancer and anti-inflammatory fruit – all rolled into one symbol of the heart. A study showed strawberries at the top of a list of foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. Those eating the most strawberries were three times less likely to develop cancer compared to those eating few or no strawberries.
This berry is bursting with nutritional valor – seriously. A recent Tufts University study analyzed 60 fruits and vegetables for their antioxidant capability, and blueberries came out on top. They rated highest in their capacity to destroy free radicals, canvasing the body and staving off diseases like cancer. Their significant amounts of anthocyanadins, a type of antioxidant that gives blue, purple and red colors to fruits and vegetables, and ellagic acid, another phytochemical that has been shown to prevent cell damage, make blueberries a health-giving allstar for those wanting to live healthfully into their golden years.