With the popularity of “farm to table” restaurants, have you ever wondered just exactly how they get your leafy greens to your table? While most of us enjoy the convenience of grabbing our favorite foods from the shelves at our local grocery store, each vegetable embarks on a long journey on its way to our shopping carts.
Leafy greens, a key part of the vegetable family are loaded with vitamins, minerals, and fiber, making them a low-calorie, heathy addition to any meal. Texas A&M AgriLife Extension wanted to give people a look behind-the-scenes and share the step-by-step process of how our tasty greens get on our plate. Learn more about the importance of soil preparation, fertilization, varieties, planting, and more by visiting the full article here: http://bit.ly/spinachstudy
In fact, the USDA recommends that each adult eat roughly two to three cups of vegetables a day, yet Americans average about 1.5 cups per day. As its National Nutrition Month, we challenge you to increase your vegetable intake as the first step in achieving a healthy lifestyle.More From: Texas A&M University, Texas Agrilife
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