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Ruth Goldstein, MS, RD
Nutrition Counselor, Sojourns Community Health Clinic
Brassicas are plants in the mustard family (Brassicaceae). Informally known as cruciferous vegetables, this family includes broccoli, cabbage, cauliflower, kale, Brussels sprouts, chard, bok choi, tatsoi, and collards. These vegetables are delicious, versatile, and nutritional powerhouses.
Health Benefits: Brassicas are rich in vitamins K, A, C, B, antioxidants and fiber. Fundamentally, these vitamins, minerals, and bioactive compounds fuel your metabolism and protect your bodies from damage on the cellular level.
The research-based Worlds Healthiest Foods website highlights findings on the health benefits of kale. They say:
Gardening in dry times
Q: My garden is really struggling this season with the prolonged dry weather conditions. Could you offer suggestions to help my plants survive? – Sam, Strafford, N.H.
Early July tick control and mosquito report
By Alan Eaton, Ph.D., Extension Specialist, Entomology
Being able to accurately predict the risk from mosquitoes and ticks partly depends on being able to accurately predict timing and amount of rainfall. The greatest mortality factor for ticks is drying out, so to be active, they need a little rainfall every few days. For mosquitoes, standing water is where they lay their eggs and their larvae grow.
Learn more about Permaculture
By Marty Castriotta
Permaculture is an illusive concept. Just when you think you have it figured out, the meaning seems to shift on you. The fact of the matter is the meaning of all words can change over time, and permaculture is no exception.
Its origins date back to the early seventies in Australia where its original meaning had everything to do with creating “permanent" agricultural systems, or food production systems that were resilient enough to weather the course of time.
By Marilou Blaine
Cookbook lovers, a new Walpolean and at least one person who confesses to not liking to cook took part in the first Cookbook Challenge at the Bridge Memorial Library on June 28. Nine participants tasted dishes made with artichokes, arugula, avocados, Brussel sprouts, leeks, radishes, Yukon gold potatoes and lots of the traditional summer vegetables.