Dear Readers,

It’s been a small nightmare recently trying to coordinate my email and my blog site.

There may have to be a new blog. If so, please go to the old blog and link to my web site at the Garden School where it will be announced.

Here’s what happened:

I’ve had an email account at Sigecom for years. They were sold to Wowway. Wowway is about the worst email program I’ve ever encountered. I actually sent a whole book to an inquiring publisher and I have no record of doing so…

I switched my email to gmail and because my account with blogger was sigecom, I could either get my email or blooger but not both. Keeps wanting to say I don’t have an account. ERRRRR!

So while trying to wade through a swamp of technomaze, I’ve finally gotten back into blogger after five days, and may not get into it again. So… There may have to be a new blog.

If anyone out there knows what to do, please post!

Thanks,

Judy

Looking back over the summer, and finally getting some summer pictures to post!, I wanted to share some of a field trip we took to a place called Hemlock Cliffs.

It’s a box canyon about 25 miles north of St. Meinrad. It was a glorious day, and the kids enjoyed the climb down into the canyon. We’ll do this again next year.

The importance of this trip was to allow the kids to see a really primitive place. It’s full of animals, and natural wonders. I’d love to go up earlier in the summer and see the waterfalls.

On the way to Hemlock, we stopped at the Benedictine Archabbey at St. Meinrad – one of seven in the world.

Beets

It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.

Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories

This chart graphically details the %DV that a serving of Beets provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Beets can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Beets, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Safety
• Nutritional Profile
• References

Health Benefits

Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.

Promote Optimal Health

The pigment that gives beets their rich, purple-crimson color—betacyanin—is also a powerful cancer-fighting agent. Beets’ potential effectiveness against colon cancer, in particular, has been demonstrated in several studies.

In one study, animals under the double stress of chemically induced colon cancer and high cholesterol were divided into two groups. One group received a diet high in beet fiber while the other group served as a control. The beet fiber-fed animals rose to the challenge by increasing their activity of two antioxidant enzymes in the liver, glutathione peroxidase and glutathione-S-transferase. The liver is the body’s primary detoxification organ where toxic substances are broken down and eliminated, a process that generates a lot of free radicals. Glutathione peroxidase and are the bodyguards for liver cells, protecting them from free radical attack, so they can continue to protect us.

In other animal studies, scientists have noted that animals fed beet fiber had an increase in their number of colonic CD8 cells, special immune cells responsible for detecting and eliminating abnormal cells. With the increased surveillance provided by these additional CD8 cells, the animals in one of the studies given beet fiber had fewer pre-cancerous changes.

In stomach cancer patients, when scientists compared the effects of fruit and vegetable juices on the formation of nitrosamines, cancer-causing compounds produced in the stomach from chemicals called nitrates, beet juice was found to be a potent inhibitor of the cell mutations caused by these compounds. Nitrates are commonly used as a chemical preservative in processed meats.

Protection Against Heart Disease

In the first study mentioned above, not only did protective antioxidant activity increase in the livers of beet fiber-fed animals, but also their total cholesterol dropped 30%, their triglycerides dropped 40% (elevated triglycerides, the form in which fats are transported in the blood, are a significant risk factor for cardiovascular disease), and their HDL (beneficial cholesterol) level increased significantly.

Protection against birth defects

Beets are particularly rich in the B vitamin folate, which is essential for normal tissue growth. Eating folate-rich foods is especially important during pregnancy since without adequate folate, the infant’s spinal column does not develop properly, a condition called neural tube defect. The daily requirement for folate is 400 micrograms. Just one cup of boiled, sliced beets contains 136 micrograms of folate.

Description

Both beets and Swiss chard are different varieties within the same plant family (Chenopodiaceae) and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white or golden roots. No matter what their color, however, beet roots aren’t as hardy as they look; the smallest bruise or puncture will cause red beets’ red-purple pigments, which contain beneficial flavonoids called anthycyanins, to bleed, especially during cooking.

Beets’ sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked. Beet leaves have a lively, bitter taste similar to chard. The main ingredient in the traditional eastern European soup, borscht, beets are delicious eaten raw, but are more typically cooked or pickled.

The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin.

History

The wild beet, the ancestor of the beet with which we are familiar today, is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. In these earlier times, people exclusively ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption becoming more popular in the 16th century.

Beets’ value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity. Around this time, beets were also first brought to the United States, where they now flourish. Today the leading commercial producers of beets include the United States, the Russian Federation, France, Poland, France and Germany.

How to Select and Store

Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in color. Smaller, younger beets may be so tender that peeling won’t be needed after they are cooked.

Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Shriveled or flabby should also be avoided as these are signs that the roots are aged, tough and fibrous.

While the quality of the greens does not reflect that of the roots, if you are going to consume this very nutritious part of the plant, look for greens that appear fresh, tender, and have a lively green color.

Store beets unwashed in the refrigerator crisper where they will keep for two to four weeks. Cut the majority of the greens and their stems from the roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from “bleeding.” Store the unwashed greens in a separate plastic bag where they will keep fresh for about four days.

Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they’ll retain their flavor and texture.

How to Enjoy

Tips for Preparing Beets:

Cook beets lightly. Studies show beets’ anti-cancer activity is diminished by heat.

Don’t peel beets until after cooking. When bruised or pierced, beets bleed, losing some of their vibrant color and turning a duller brownish red. To minimize bleeding, wash beets gently under cool running water, taking care not to tear the skin since this tough outer layer helps keep most of beets’ pigments inside the vegetable. To prevent bleeding when boiling beets, leave them whole with their root ends and one inch of stem attached.

Beets’ color can be modified during cooking. Adding an acidic ingredient such as lemon juice or vinegar will brighten the color while an alkaline substance such as baking soda will often cause them to turn a deeper purple. Salt will blunt beets’ color, so add only at the end of cooking if needed.

Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rubbing some lemon juice on them will remove the stain.

A Few Quick Serving Ideas:

Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.

Add chunks of beet when roasting vegetables in the oven.

Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.

Healthy sauté beet greens with other braising greens such as chard and mustard greens.

Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.

Safety

Beeturia

If you start to see red when you increase your consumption of beets, don’t be alarmed. You’re just experiencing beeturia, or a red or pink color to your urine or stool. No need to panic; the condition is harmless.

Beets and Oxalates

Beets (notably beet greens) are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating beets. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we’ve seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits – including absorption of calcium – from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more on this subject, please see “Can you tell me what oxalates are and in which foods they can be found?”

Nutritional Profile

Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

For an in-depth nutritional profile click here: Beets.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Beets is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents; the nutrient density rating; and the food’s World’s Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

In-Depth Nutritional Profile for Beets

We had a really good time at Mayse farm. It was hot, but not so hot that we were exhausted just sitting on the bus. We did a corn walk and Mrs. Mayse taught the children about corn, about fields, about farming.

Then we experienced a straw maze. The kids quickly found their way to the bell and then out. They enjoyed the ribbon maze as well.

Then we went on a hay ride. We were pulled by a very large tractor and all the kids sat on hay bales and we went out to the end of the farm where the pumpkins grow, and the kids got to pick one each to take home. Because of the drought the pumpkins were very very small. I noticed just how much damage no rain does to crops while we were out there.

After picking the pumpkins, we had a snack – cookies and juice, and then after I shopped for apples, corn and a bale of straw, we took off to Wesselman Woods. The kids were so intrigued by the large playground, they had little interest in lunch.

We left the park for home about 12:45. We landed at home and THEN they decided they were hungry. I said, “Next meal is snack.”

It was a really nice trip.

Next trip is to the Stay Alive House at the 4H center in Vanderburgh County for a week of fire safety and rescue!

A favor to ask, it only takes a minute….
*I * 6 *Y
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on ‘donating a mammogram’ for free (pink window in the middle).

This doesn’t cost you a thing. Their corporate sponsors /advertisers use the number of daily visits to donate mammogram in exchange for advertising.

Here’s the web site! Pass it along to people you know.

You can find the web site by looking at the links to the right and clicking on Breast Cancer Site under Charities. It only takes five seconds to do. Please help those who can’t help themselves and help those of us who care to do this simple thing to get free mammograms for women who can’t afford them.

AGAIN, PLEASE TELL 10 FRIENDS TO TELL 10 TODAY

I got this from Susie Englert who recently became a full time Mom. This reminds me of every single person on our staff at school, and so many of the mothers who bring their children to us.

I'm invisible..... It all began to make sense, the blank stares, the lack of response, the way one of the kids will walk into the room while I'm on the phone and ask to be taken to the store. Inside I'm thinking, "Can't you see I'm on the phone?" Obviously not. No one can see if I'm on the phone, or cooking, or sweeping the floor, or even standing on my head in the corner, because no one can see me at all. I'm invisible.

Some days I am only a pair of hands, nothing more: Can you fix this? Can you tie this? Can you open this? Some days I'm not a pair of hands; I'm not even a human being. I'm a clock to ask, "What time is it?" I'm a satellite guide to answer, "What number is the Disney Channel?" I'm a car to order, "Pick me up right around 5:30, please.?"

I was certain that these were the hands that once held books and the eyes that studied history and the mind that graduated summa cum laude - but now they had disappeared into the peanut butter, never to be seen again. She's going . she's going . she's gone!

One night, a group of us were having dinner, celebrating the return of a friend from England. Janice had just gotten back from a fabulous trip,and she was going on and on about the hotel she stayed in. I was sitting there, looking around at the others all put together so well. It was hard not to compare and feel sorry for myself as I looked down at my out-of-style dress; it was the only thing I could find that was clean.

My unwashed hair was pulled up in a banana clip, and I was afraid I could actually smell peanut butter in it. I was feeling pretty pathetic, when Janice turned to me with a beautifully wrapped package, and said, "I brought you this." It was a book on the great cathedrals of Europe. I wasn't exactly sure why she'd given it to me until I read her inscription: "To Charlotte, with admiration for the greatness of
what you are building when no one sees."

In the days ahead I would read - no, devour - the book. And I would discover what would become for me, four life-changing truths, after which I could pattern my work:

1. No one can say who built the great cathedrals - we have no record of their names.

2. These builders gave their whole lives for a work they would never see finished.

3. They made great sacrifices and expected no credit.

4. The passion of their building was fueled by their faith that the eyes of God saw everything. A legendary story in the book told of a rich man who came to visit the cathedral while it was being built, and he saw a workman carving a tiny bird on the inside of a beam. He was puzzled and asked the man, "Why are you spending so much time carving that bird into a beam that will be covered by the roof? No one will
ever see it." And the workman replied, "Because God sees."

I closed the book, feeling the missing piece fall into place. It was almost as if
I heard God whispering to me, "I see you, Charlotte I see the sacrifices you make every day, even when no one around you does. No act of kindness you've done, no sequin you've sewn on, no cupcake you've baked, is too small for me to notice and smile over. You are building a great cathedral, but you can't see right now what it will become."

At times, my invisibility feels like an affliction. But it is not a disease that is erasing my life. It is the cure for the disease of my own self-centeredness. It is the antidote to my strong, stubborn pride.

I keep the right perspective when I see myself as a great builder. As one of the people who show up at a job that they will never see finished, to work on something that their name will never be on. The writer of the book went so far as to say that no cathedrals could ever be built in our lifetime because there are so few people willing to sacrifice to that degree.

When I really think about it, I don't want my son to tell the friend he's bringing home from college for Thanksgiving, "My mom gets up at 4 in the morning and bakes homemade pies, and then she hand- bastes a turkey for three hours and presses all the linens for the table." That would mean I'd built a shrine or a monument to myself. I just want him to want to come home. And then, if there is anything more to say to his friend, to add, "You're gonna love it there."

As mothers, we are building great cathedrals. We cannot be seen if we're doing it right. And one day, it is very possible that the world will marvel, not only at what we have built, but at the beauty that has been added to the world by the sacrifices of invisible women.