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Community project sprouts organic veggies

March 16th, 2017 under Features
(photo by DIANA AGUIRRE ARMENDARIZ) Volunteers at the Presidio community garden harvest organic vegetables. The garden is producing swiss chard, kale, and spinach, among other produce, that is on sale at the Big Bend Regional Hospital District's office in Presidio.

(photo by DIANA AGUIRRE ARMENDARIZ)
Volunteers at the Presidio community garden harvest organic vegetables. The garden is producing swiss chard, kale, and spinach, among other produce, that is on sale at the Big Bend Regional Hospital District’s office in Presidio.

By DIANA AGUIRRE ARMENDARIZ

PRESIDIO – With the intention of generating a greater education in the adequate consumption of healthy foods, organic vegetables have been grown in the city of Presidio thanks to the work of associations and residents of the community.

“This has been possible through the collaboration of our local farmers, Imelda Brito and Don Pedro, our workers, students at Presidio High School, The Hospital District’s Sustainable Healthcare Project and the Office of Border Services. In addition, this project was achieved through the sponsorship of the Border Services Office, as well as the great and valuable participation of the Spencer family by donating an orchard and seeds,” said Christina Juarez, a lawyer for the Big Bend Regional Hospital District.

Organically grown vegetables grow healthily and develop better, retaining their authentic aromas, colors and flavors, which allows you to discover the true taste of unaltered foods. It is difficult to obtain them in countries like the United States, because the food industries use certain chemicals to prolong and maintain the good state of the food and thus obtain financial gain. For this reason, Juarez mentions how the use of pesticides is increasingly questioned because of the harmful effects on health and the environment.

“The fact that they are grown on soil with natural fertilizers, organic foods are of better quality because of their vitamin, mineral and protein content, but many people do not know that, so we work on classes related to nutrition, diabetes, as well as how to sow in their homes, and everything related to good eating habits,” said Juarez.

The products sown in the month of November are spinach, kale, Swiss chard, and Chinese cabbage which were ready for harvest two weeks ago.

“We now have a lot of food ready to sell at considerable prices and people in our programs get the vegetables for free, and we want to motivate them to eat healthily,” she said.

The priority of this organization is to promote information about the most beneficial vegetables to the human body that have the nutrients needed for a better quality of life. “The idea is to support farmers, provide quality products at a good price, and also to help people in need,” she said.

The price of products ranges from $2 per legume to $30 per month, which includes five vegetables per week. The produce is sold on Fridays from 11:00 a.m. to 1:00 p.m. at the Big Bend Regional Medical Center office or the former Spencer store located on O´Reilly Street.

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