Got Cruciferous Vegetables?
Pastor Cathy Hanus Holistic Health Coach
All Are Welcome at Our Table
This last sunset we saw a hard frost, 26 degrees F., frosting everything exposed in the vegetable garden and some plants that were covered hoping to evade the damage the hard frost brings.
Autumn Frost Prayer
How glorious Your paint box, Lord, and the copper, gold, rust and amber You color Your creation. I listen to the crunch of an apple and hear the music of autumn. O, taste and see. How innumerable the seeds in a pumpkin, as wondrous as Your thoughts. But why do I never notice Your acorns until they fall from the tree? Marching bands, homecoming floats, tail-gating picnics and touchdowns,
we give thanks for these. The last of the corn and the first frost, they come with the harvest moon. But guard us, Lord, from the first cough and the first cold. For your mercies extend farther than any shooting star that drops from the sky. We dig out our woolens and parkas and warm up by the fire. Soon with turkey and stuffing and the sweetest yams, we will give our best Thanksgiving to You. – adapted from Rick Hamlin, Guideposts.
Cruciferous vegetables are among a winter cold crop group withstanding reasonable chill that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes. Cruciferous is a classification for members of the mustard family, from the Latin cruciferae meaning “cross bearing,” as the four petals resemble a cross.
Cruciferous vegetables are rich in vitamins, minerals and phytonutrients. Phytonutrients lower inflammation and reduce the risk of developing cancers. Cruciferous vegetables are rich in fiber and low in calories, this will help you feel satisfied without overeating.
For our meal today, we selected fresh Cruciferous vegetables from the garden. They all survived last nights hard frost under a cloth cover.
You will see we are dining on broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes; all steamed in a stainless steel pot for two minutes.
For variety in nutrients and color, we added in fresh sweet potatoes, carrots, asparagus, apples and pears; all picked fresh from the garden.
Today we discuss initial plans for our annual Free Thanksgiving Day Community Meal.
Today we stretch with Pastor Michael Hanus, practicing yoga on mats.
Dear Jesus, we are thankful for all you have given us. You stood with us in recovery from the spring flooding in March, loved and healed us as we did our best to start plants from seed in weather that suddenly went from frost and wet to hot and dry, watched over us through some violent summer storms, brought us a bountiful harvest of garden fresh fruits and vegetables, and sustain us as we thankfully gather and eat your bountiful harvest. In Your Name we pray. Amen.