Volume 1, Issue 4

April 2013

T a k i n g P r i d e i n S u s t a i n i n g o u r

F a r m e r s , F a m i l i e s a n d C o m m u n i t i e s !

Surprising Facts You Didn’t Know About Strawberries

Shelly Barnes, Family & Consumer Sciences Extension Agent

Adding more fresh strawberries to your diet is an easy way to maintain

your commitment to good nutrition

this month and every month. Cur-rent and ongoing research suggests

that eating just eight strawberries a day may improve heart health, low-

er blood pressure, reduce the risk of some cancers and support cognitive

function.

Researchers from Oklahoma State

University and the University of Oklahoma Health Sciences center recently published an article online in Critical Reviews in Food Science and Nutrition (February 2013) which

concluded that strawberries are a "functional food," and the consumption of fresh or fro-

zen strawberries can help manage disease and promote health and wellness. The article reviewed studies from the past decade and found extensive evidence documenting the

nutritional benefits of strawberries.

Nutrition expert David Grotto, RD, LDN, includes the nutrient-dense strawberry on the list of best fruits in his book, "The Best Things You Can Eat." He calls strawberries a super-

fruit because they deliver exceptional nutrition per calorie and significant health benefits,

and are easy to prepare and find in stores all year.

"The science of nutrition is discovering the healing power of food," Grotto said. "Studies show that a diet that regularly includes strawberries may help reduce risk factors for dis-

ease. The potassium found in strawberries can help control blood pressure and fight

strokes, while the berry's antioxidants, fiber and phytochemicals have been shown to re-duce total cholesterol levels. The vitamin C in strawberries helps repair cell damage in the

body and promotes a healthy immune system." Universally loved, locally grown, strawberries are the feel-good berry that's good for eve-

ryone.

More Surprising Facts About Strawberries

A serving of eight medium-sized strawberries has more vitamin C than an orange and

contains only 45 calories and 7 grams of sugar.1 The American Diabetes Association identifies berries, including strawberries, as one

of the top 10 superfoods for a diabetes meal plan because they are packed with vita-

mins, antioxidants and dietary fiber.2

Eating strawberries more than twice a week appears to delay cognitive aging by up

to 2.5 years, according to a study in the July 2012 issue of Annals of Neurology from the American Neurological Association.

Brainy Blueberries

Shelly Barnes, Family & Consumer Sciences Extension Agent

In a USDA Human Nutrition Research Center

laboratory, neuroscientists discovered that feeding

blueberries to laboratory rats slowed age-related loss in

their mental capacity, a finding that has important

implications for humans.

The phytochemical anthocyanin, found in blueberries, is

thought to contribute to this benefit. Blueberries are

also powerful antioxidants with phytochemicals,

vitamin E and vitamin C which contributes to anti-

aging.

Those who eat more blueberries (the rats were fed the human equivalent of 1 cup per day)

are thought to have better functioning in motor behavioral learning and memory. So drop

those blueberries in your cereal and grab a bowlful for snack time to power up your brain!

Circle S. Farms, a Family Tradition

Justin Stefanski, Horticultural Extension Agent

Each year around this time, my office phone starts to ring almost constantly. Most of my clients just want to kill the weeds in their front yard or keep that annoying woodpecker from pounding on the gutters outside their bedroom win-dow, but others seek something more. They want to know where they can pur-chase fresh, locally-grown produce. Here in Wilson County, we are home to many small farm operations offering fresh strawberries, blackberries, raspber-ries and blueberries, along with other summer vegetable crops such as toma-toes and watermelon. One of these local

operations, Circle S Farms, is located at 1627 East Old Laguardo Road in Lebanon. Cir-cle S is an 8th generation family farm that has been in operation since 1839. Owner Don-nie Steed points out that, “Circle S Farms keeps a foot in both worlds past and present, where cattle, hogs, and mules, as in the past, are still a mainstay on this Laguardo farm.” What has helped sustain this farm into the 21st century is a healthy combination of good old fashioned hard work along with the introduction of fruit and vegetable crops that are in high demand from the local community.

Every spring, Circle S opens its gates to strawberry lovers everywhere and offers custom-ers a unique “pick your own” experience. Now in their 8th year of strawberry production, there are over 40,000 plants in the field with plenty of strawberries to go around. Steed says that allowing customers to pick their own strawberries “makes patrons come back time and time again as they relive their own childhood through their kids and grandkids.” In addition to strawberries, Circle S also offers blueberries and blackberries along with all of your favorite summertime veggies. Sorghum is also planted every spring and offers a unique sight for farm customers young and old before it is later harvested in the fall. Needless to say, Circle S has become a popular agritourism destination for school field trips and offers children the opportunity to experience an active farm operation. If they are lucky, they may even get the chance to meet a real farmer! Steed understands the im-portance of exposing youth to agriculture and stresses that “planting a seed in tomorrow’s youth is a labor of necessity if there is to be a harvest in the future.”

Strawberry Jam

Yield: about 4 pints

*No added pectin

Ingredients

2 quarts strawberries

6 cups sugar

Directions:

Wash strawberries; drain. Remove stems. Crush strawberries one layer at a time. Combine strawberries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼ -inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

What’s Going On in Wilson County?

Vegetable Gardening Seminar, April 20th at Ward Ag. Cen-ter, Contact Marianne Pelletier to register. (CLICK HERE) UT Organic Crops Field Tour, April 24th, Knoxville, Click here for more details and to register. Wilson County Master Gardener Beginner Tree Identifi-cation Course Click here for more details.

Wilson County Master Gardener Association Spring Fes-tival, Garden Tour and Plant Sale May 11th at Ward Ag. Center, Free Admis-sion. Contact Justin Stefanski for more information. Wilson County Canning College: Food Preservation Workshops, Attend both classes and receive special graduation incentives. Classes are $25 each and must be paid for in advance. Sign up at the Wilson Farmers Co-op with Renee’ Tanner, 107 Babb Dr., Lebanon, TN 37087, 615-444-5212. For more infor-mation and questions related to class, contact Shelly Barnes.

Class 1: Water-Bath Canning Class 2: Pressure Canning

June 18th June 20th July 16th July 18th

The Town and Country Garden Club will present a NGC Standard Flower Show on Fr iday, July 26th, between noon and 4:00 p.m.. Location will be at the Maple Hill Church of Christ, 102 Maple Hill Road, Lebanon. Free and open to the public; more information available at 615-289-2138

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Questions or comments? E-mail us at sbarnes@utk.edu or jstefans@utk.edu or call 615-444-9584.

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Glazed Blueberries over Angel Food Cake

Ingredients

2 tablespoons seedless raspberry

preserves

1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

1 dash ground nutmeg

1 teaspoon grand marnier

(orange-flavored brandy liqueur),

optional

1 tablespoon water

1-1/2 pints blueberries

1 angel food cake, sliced

Directions

Combine raspberry preserves, lemon juice, cinnamon, nutmeg, grand marnier and wa-

ter in a medium size microwavable bowl. Microwave for about 30 seconds on high or

until the preserves melt. Let cool just slightly, 1-2 minutes. Add blueberries and stir

to glaze the berries. Spoon over slices of cake and serve immediately (garnished with

whipped cream, if desired).