By Leslie Watkins

It’s time to plant the vegetable garden. We don’t have a long growing season, but we do have some great choices when it comes to heirloom varieties. Heirloom vegetables often are more flavorful and nutritious than the grocery varieties.  Those are primarily breed for uniform ripening, shipping convenience and shelf life. What we lose in the bargain is more varieties, better taste and higher nutrition. Heirlooms, also known as “open pollinated” vegetables, have been grown in backyards for generations. Not only are they more interesting and beautiful, but you can save the seeds for the following year. A plant-based diet is our greatest source of health. Vegetables have no cholesterol and are low in fat and calories. They contain essential vitamins, minerals, fiber, antioxidants and more. Everything you need to prevent cancer, obesity and heart disease, and to stay fit and just feel good––real good. The list below contains some of the best sources of healthy ingredients that you can get your hands on and grow year after year in your garden.

What beats eating your veggies? Drink your veggies and take healthy nutrition to new heights! The USDA recommends something like 2.5 cups of veggies per day—a ridiculous amount if you ask a vegetarian. The more vegetables the better, and the best way to infuse your body with instant good health is with a green drink. By juicing your vegetables you quickly release all that essential nutrition into your bloodstream, and your body can absorb it without having to take the time to digest the fiber.

To make a great green drink you’ll need a good juicer that separates the juice from the pulp. There are countless recipes, and you will figure out what you like best as you experiment. Start with a base of cucumber and/or celery, and some leafy greens such as kale, spinach and/or romaine. Add green apple, pear or lemon for flavor and some ginger or cayenne pepper for an added kick. Cheers, to your health!

Top 10 Green Drink Staples
Bloomsdale spinach 
Calabrese broccoli
Detroit dark red beets
Dwarf Scotch curl kale
Flatleaf parsley
Marketmore cucumber
Parris Island cos romaine
Scarlet Nantes carrots
Sugar Ann pea shoots
Utah tall celery