Contributed by Jennifer Peachey

As another year comes to a close, I marvel at how fast time seems to go by. I guess it means I’m having fun! I certainly enjoy writing this article every week. I learn so much more than I can pass on in 500 words. And I’ve found scads of recipes but have only shared a fraction of them with you. I’ve borrowed more reference and recipe books from the library than most people will see in a lifetime. And I’ve even managed to buy a few new ones for myself.

Besides becoming a walking encyclopedia, and boring my family sometimes, I feel I have gained control over my own health because of my knowledge. And we all can. The information is out there, reams of it. Some of it is worth repeating. Below are some of the more noteworthy facts from the Harvest Heralds of 2001.

February (#59): Spinach is high in protein, beta-carotene, iron, vitamins A, C, E and K. Although it is also a source of calcium, the oxalic acid content may prohibit the absorption of it.

March (#61) When cooked, celeriac is a good source of B2 (riboflavin) as heat does not destroy it. Riboflavin helps boost the immune system, regulate hormones, improves skin conditions and relieves stress.

May (#71): Adding arugula to your foods will add beta-carotene, vitamin C and calcium to your diet. It contains more calcium than Kale and collards.

May (#72): Don’t throw out those beet greens when you eat the beetroot . . . adding a source of vitamin C, like oranges or lemons, will increase the amount of iron the body can absorb from these greens.

June (#75): To take advantage of the vitamin content, the greens (of a radish) should be eaten right away. Radishes store better without their greens as this accelerates loss of moisture from the radish.

August (#81): Apricots are known for their high vitamin A content, but are also high in fibre, potassium and vitamin C. Three fresh apricots provide 45% RDA of vitamin A and only 60 calories.

August (#85): Tomatoes, like many fruit, ripen from the inside out. A warm, dark place is best for even, sweet ripening.

September (#87): Celery is said to have a relaxing effect as it contains ingredients that reduce the level of hormones associated with stress.

November (#95): Kale’s calcium is easily assimilated, making it a wonder food for arthritis, osteoporosis and bone loss disorders.

November (#96): Carrots are actually more nutritious when cooked. As long as the cooked carrots are served as part of a meal that provides fat, the body will absorb more than half the available carotene.

The list could go on with other nutrition facts, food histories and methods of preparation. If you would like to read complete articles and recipes you can see them on the Urban Harvest website. Or you can search out your own information at the library, book stores or Internet. The more knowledge you have the better control you have over your own health.

I wish you all improved, or maybe even perfect, health for 2002 and look forward to another year of learning. Happy Holidays to all!

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