I am anxious to hear what you learn about your greenhouse project. Be sure you have the light for warmth. A neighbor here in East Texas built a green house and the cost of electricity ended the project rather quickly. Another neighbor used PVC pipe as it would flex. Really a neat job. We run our bath water to the 20 new fruit trees. I have to hand water the 40 pecan trees, takes nearly three hours to water 2 inches for these four-five year old newly planted trees, something I was not prepared for time wise. I know this will pay off, we are just so dry right now. Burn bans already in place.

A pretty nice place to be living in :)   so, I picture you with those pastel colored eggs.  Is that type chicken hard to get?  I'll let you know what I hear from the local Mormon church on storage in cans.  They must have distribution centers, hope it isn't far away.  Do you  plan to try cans?

Tiny Tubers Pack Powerful Punch Nutritionally
by Kathy Barnard, CAHNRS Marketing & News Services

 
When it comes to nutritional value, baby potatoes are proving to far outstrip their adult counterparts, according to Roy Navarre, USDA Agricultural Research Service research geneticist and adjunct professor with Washington State University.

In preliminary trials at WSU's potato research center here, Navarre and his team are harvesting 71 different varieties of potatoes at between seven and 10 weeks of growth. Phytonutrients such as folate, or Vitamin B9, and other antioxidants appear in much higher levels in baby tubers weighing around an ounce, Navarre said.

"One of our goals is to help restore the healthful image of potatoes," Navarre told those attending the WSU Potato Field Day in late June. "Demand has been falling, and we think one answer is to develop high nutrient potatoes consumers will want."

One way to do that is to enhance the metabolic pathways that produce the target nutrients using classical breeding and/or molecular approaches. Navarre's research includes collaborations with those working in potato breeding, agronomy, physiology and biochemistry like WSU professors Rick Knowles and Mark Pavek to flex those new genetic technology muscles.

If the team succeeds, Navarre said, the industry stands to make a true difference in the health of potato consumers. Potatoes are the fourth largest crop in the world. "It's hard to think of a better crop for improving the overall health of consumers," he said. "Potatoes are something we eat pounds of every year. It's a staple crop in this country and abroad."

He is also optimistic about the economic impact of the research. "This could be a show case project that could lift the whole industry,"  Navarre said.

Study Provides Additional Evidence That Potato Chips Should Be Eaten In Moderation

A new study published in the March 2009 American Journal of Clinical Nutrition by Marek Naruszewicz and colleagues from Poland suggests that acrylamide from foods may increase the risk of heart disease. Acrylamide has been linked previously to nervous system disorders and possibly to cancer. After ingesting large amounts of potato chips providing about 157 micrograms of acrylamide daily for four weeks, the participants had adverse changes in oxidized LDL, inflammatory markers and antioxidants that help the body eliminate acrylamide - all of which may increase the risk of heart disease. Additional research is needed in long-term studies of people consuming typical amounts of acrylamide (averaging about 20 to 30 micrograms).

It is recommended that FDA and the food industry continue to decrease acrylamide in foods by improving food processing technologies. FDA reports that acrylamide is particularly high in potato chips and French fries (http://www.cfsan.fda.gov/~dms/acrydata.html).

According to American Society for Nutrition Spokesperson Mary Ann Johnson, PhD: "Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries, choosing a variety of fruits, vegetables, whole grains, and low fat meat and dairy products, and quitting smoking, which is a major source of acrylamide."

http://www.medicalnewstoday.com/articles/139096.php