Fwd: A Conversation About Kale and Ladybugs

June 16, 2008

Liz Lipski, PhD, CCN, CHN <DrLipski

Cyndi <cyndikrall

Mon, 16 Jun 2008 9:59 am

A Conversation About Kale and Ladybugs

Free Weekly Health Tip prepared for Cyndi

June 17th, 2008

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Your Tip:

A Conversation About Kale and Ladybugs

Last Saturday I was shopping at my local tailgate market. I stopped at my favorite farmer's stall, picked up a bunch of kale, and smiled. Sitting on the edge of a leaf was a ladybug smiling back at me. At least I like to imagine that he was smiling. I said to Oliver, the organic grower, "I'm so glad to see this ladybug because he shows me that pesticides and herbicides weren't used in growing the kale."

He replied, "In fact, ladybugs are an essential part of my organic growing process. They feed on slow moving insects including aphids, mealy bugs, and mites."

A lady standing behind me must have been listening to our conversation because she piped up, "I hate ladybugs! We had an infestation in our house and finally had to get someone to spray them."

I shuddered at the thought, and wondered if she had ever "googled" non-toxic ways to remove ladybugs. So I did just that and here's a bit of what I found. "Joe Kovach, coordinator of Ohio State University's Integrated Pest Management (IPM) program, and colleagues recently developed a new home trap for lady beetles. . . . Kovach's trap takes less than $10 worth of common materials: a clamp-on lamp, two plastic milk jugs, several sheets of clear transparency plastic and hardware. The device catches about 70 percent of the lady beetles in a room, which can add up to a lot of lady beetles. It can be rigged to a timer so it only comes on at night, for instance, or only when you're not in the room. Plans are available from the IPM program, (330) 263-3846, from county offices of Ohio State University Extension, and at ipm.osu.edu/lady/blt1.htm".

Oliver and I talked a bit longer and he asked me how I prepared kale. I answered, "Oh, it's easy. I wash the leaves, fold them in half, cut off the thickest part of the stem, slice the leaves cross-wise, and drop them into a pan with a small amount of boiling water. I steam them covered for 3-5 minutes, serve, and pour a salad dressing over them. My favorite is shiitake-ginger dressing. And I always consume the cooking liquid."

"However, if I'm not going to cook the kale right away and want it to stay fresh for several days, I cut half an inch or so off the stem and place the freshly cut stem into a glass of water. Just like you would for a bouquet of flowers. When the kale is harvested, the stem creates a seal -- kind of like a scar -- over the cut end to reduce water loss. In order for the stem to take up water again, it must be re-cut.

" I handle collards, Swiss chard, asparagus, parsley, and dill the same way. Because cutting the stem helps the plant take up water, I can keep it fresher much longer - either on the counter or covered loosely with a plastic bag in the refrigerator."

Tip Provided By:

Elizabeth Pavka, PhD, LD/N, is a nationally registered dietitian and a state licensed nutritionist in Asheville, North Carolina.

Wholistic Nutritionist

25 Orange Street

Asheville, NC 28801

828-252-1406

epavka

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