Feedback Art Farm
Feedback Art Farm
Produce Grower Inc
Fallbrook, California
The produce listed is for sale at the Feedback Art Farm. Click this button, and the online store access ye shall be granted:
General Nutrition Information from the U.S. Government, click this green button and search any of the veggies raised on the Feedback Art Farm.

Click the text on the green button to the left for your own research, or click this text for a great website providing nutrition facts. See below what I have to say about the vegetables raised at the Feedback Art Farm.

Arugula
This Brassica leafy green is high in vitamin C and potassium. Great for salads, juicing and is termed an aphrodisiac by many Classical Literature Authors. It has a slightly spicy taste. This leafy green wilts quickly, but can tolerate a few days refrigerated in a baggie. Also called Rocket or Roquette, this green is finely chopped in Italy and added atop pasta dishes or focaccia bread as a garnish and a tasty way to get your fiber (as well as the wilted appearance of older arugula can be treatetd as an herb in cuisine to disguise that it isn't fresh). The Feedback Art Farm has fresh arugula. The leaves of this plant can often turn red or a gorgeous burgundy when grown in colder conditions. Since the content of the soils plays a role in the nutrient and mineral content of the plants: the glacial rock dust and organic compost used at the Feedback art Farm contribute to a nutrient-rich profile for all produce raised at the Feedback Art Farm. The humus-rich soils of this former avocado orchard are producing a fine Arugula.
Basil, Genovese
The name of this leafy spice refers, in Greek, to the King: basileus. This leafy spice can be used fresh, or dried. It has a long shelf life as a dried spice, but will only last about a week in a refrigerated baggie when fresh. Used from Italy to Southeast Asia and the Pacific Island chains, there are many culinary uses for this plant. If cooking with it, add it last since heat reduces the flavor of basil. Clinically, essential oils expressed from the basil plants have shown antioxidant; antiviral and antimicrobial properties. The different varieties from all around the world have different essential oils ranging from the taste and smell of clove to lemon or licorice. The Genovese variety grown at the Feedback Art Farm is an Italian variety and one of the most common found in America. Basil is highly toxic to mosquitoes and has been used as an essential oil for a mosquito repellant. Note to self: "Eat pesto salad before every camping adventure planned near bodies of water or areas of high humidity and low altitude"... Is it any wonder that Tulsi is considered holy or sacred in Eastern cultures, a close relative to the Genovese variety but native to Nepal, Tibet and other Himalayan foothills through Cambodia in Southeast Asia.
Beets, Early Wonder Tall Top Red
These fancy root vegetables are a source for sugar; food coloring; minerals and are considered medicinal. The round taproot is not recommended for diabetics, but the tops and leaves are. Loaded with Magnesium, an essential mineral good for relaxing muscles (if you get muscle cramps, here is your cure) the tops and leaves are a great source of fiber. The entire plant, epsecially the taproot, reduces blood pressure in hypertensive patients. Beets contain Betaines, which may funtion to reduce endogenous levels of homocysteine. Homocysteine has been implicated in cardiovascular disease when found in high concentrations in the blood. Homocysteine is a homologue to the amino acid cysteine which has many functions in the development of proteins used by the human body. Cysteine is an antioxidant. Also, the thiol group of the cysteine molecule oxidizes to form cystine. Cystine is a precursor to the amino acid glutathione, for all of you exercise fanatics. Eating glutathione is less effective than having the body create it from other amino acids because stomach acid denatures much of the oral glutatione. Cysteine may be essential for infants, the elderly, and individuals with certain metabolic disease or who suffer from malabsorption syndromes. Insulin is a protein linked by a disulfide bond to peptides, and peptides bond amino acids. These bonds are critical to amino acid conversion, antioxidant utility and detoxification. Although the red color of the taproot can accumulate in stool and urine, there is no harm from this coloring.
Brussel Sprouts
Yet another cruciferous vegetable powerhouse, this little pod is packed with nutrients and minerals. More protein per weight than many of the vegetable kingdom. This little critter has more vitamin C and K than you and your dinner companion need. Other A, B, C and E vitamins in there and many minerals available as well. These gems of a  vegetable are bite sized, and when properly prepared with an allium and salt can transport you to a fitness excellence or couch potato awareness which is unparalleled. Eat these with the Macrobiotic schedule of the Fall season, and increase their beneficial potential.
Burdock Root
Feedback Art Farm is proud to sell this entire plant hanging to dry. The roots are an amino acid power house factory. This little critter has it all in milligrams not micrograms. This is a medicinal plant and its nutritional provile is vast. Unknown what specific chemicals make this a medicinal plant. Anti-scorbutic properties despite the fantastically low content of vitamin C makes one wonder what are in fruits and burdock root which prevent scurvy (hint: must not be the vitamin C deficiency which causes scurvy)? Leaves look like a cute house plant, heart-shaped lobes with stems roughly the same size: one must wonder why the lobes are shaped like the human symbol for heart with the color of the 4th chakra: the heart chakra...???!!! The answer must have "duh" written all over it. Because most medicinal herbs take a while to grow, that must give the plant a time to seek those nutrients in the soil where the roots can alter the minerals and nutrients into some incredible magic which boosts health. I'm just a silly farmer, but I know about burdock root!
Cabbage, Green Farao
This Brassica leafy vegetable is grown world-wide. It contains vitamin C, vitamin K and calcium as well as many trace minerals; folate and even small quantities of protein. Used for raw salads, cooking in stews; soups; and even baking, this is a versitile veggie. Lacking much taste, cabbage isn't necessarily everyone's favorite food. But, cabbage is the plant with the greatest size and weight for your purchasing power. All of the Brassica vegetables have a sulfur-containing molecule called sulforaphane and glucosinolates which promote detoxifying enzyme activity.
 
Celery, Tango Variety
Another versatile vegetable, celery can be eaten raw; diced into soups; stews and to flavor pot-roasts. When juiced, celery has been shown to decrease hypertension in 87% of patients. Celery is loaded with fiber, and the leaves have the most abundant taste. Small quantities of vitamin K, potassium, sodium and calcium are accompanied by other phytonutrients and minerals. The leaves were found in the garlands of the pharaoh's tomb, Tutankhamun. This is one of a few foods which have a reported small population who have allergies to it. Caution is advised for people unfamiliar with celery, who have any food allergies.
Chard, Peppermint Swiss
Chard can be compared to the greens atop beets with regard to their nutritional content. Loaded with Magnesium, vitamin K and vitamin A carotenoids, it has B vitamins and other minerals as well. This plant packs a nutritional meal in its consumption. When consumed raw, vitamin E is in significant proportion and in the raw state most minerals and nutrients are found in their highest concentration. These leaves are larger than beet green leaves, and have roughly similar nutritional content with the addition of choline and more iron. The body uses choline for muscular control and memory, when it is converted into the neurotransmitter acetylcholine. This is an extremely nutrient dense leafy vegetable, and is a great choice for salads.
Cilantro
Not native to the Americas originally, coriander species of seeds give rise to  cilantro plant nomenclature of the Western world. Used around the world now, this heavy metal chelator must be grown in soils which have abundant minerals and nutrients for uptake but also a soil void of the heavy metals which are harmful to living animals when found in the plants they eat. This plant is loaded in Vitamins A, C and K, but also contains B vitamins and many trace minerals. A litle goes a long way from this herb. 10% of the population has a gene which makes this plant tast like soap. This farmer had an aversion to cilantro and it did taste like soap until I ate far too much of it and flooded my palate. From that day on, I have enjoyed it in food.  Nutritious, potentially aids the body with chelation of heavy metals and tastes fancy!
 
Cucumber
I don't think I will grow this vegetable since the methods employed by the Feedback Art Farm employ insect exclusion technology which will prevent pollination.
 
Dandelion, Italian Clio Variety
Dandelions have been eaten by humans since pre-history. Found all over the world, the most common place where dandelions have been cultivated is Eurasia. Slightly bitter, some people prefer to blanche them much like cooks do with spinach to reduce the bitterness. Pharmacologically active, this plant is a diuretic and can treat bile, liver and infectious problems. The long tap-root helps fix nitrogen in the soil and draw up many  nutrients from deep in the soil into the plant. Because this plant produces a natural latex, it can cause allergic reactions to some individuals. Caution is advised in those who have never eaten dandelion and who have severe food allergies. Here they are as a baby below:
http://www.leaflady.org/health_benefits_of_dandelions.htm
Kale, Toscano Variety
This is a powerhouse Brassica vegetable. Loaded with more vitamin K and vitamin C than most other foods, these vitamins are accompanied by many other minerals and phytonutrients than most other veggies. Eaten raw, juiced, cooked, braised, boiled, blanched and fried: boiling it reduces the glucosinolate and sulforaphane chemicals which give kale its detoxifying power. An impressive plant with a unique and mild taste, people unfamiliar with kale need to do some culinary investigation!
 
Dill
Dill is an herb which is also high in nutrients, minerals and vitamins. Rich in A, B and C vitamins, the content of manganese and iron is substantial if you eat a cup of this herb. Yea, I know: nobody does that. But why not? Give it a shot. You'll get calcium, potassium and magnesium for the ascorbte cycle, a good bit of plant protein and there is zinc and copper in there. Dill also has an essential oil which is being investigated and celebrated in some circles.
 
Lettuce, Romain
This is one of the most common salad greens out there. Eating this veggie is one of the more boring ways to get your vegetable protein, vitamin A, vitamin C, folate and chromium. Nonetheless, this leafy green is the main staple of most salads. Slightly bitter, and the older plants have a more bitter appeal, young lettuce has almost no taste. A good source for fiber, make sure to chew your lettuce well. Host to a number of antioxidants, some of them are being investigated in clinical trials fighting cancer.
Onion, Green Bunching Nabechan Variety
This long, slender vegetable lacks the main bulb most onion lovers recognize. A milder flavor of onion, this critter can be eaten raw or cooked. Many people dip the cut stem, just above the roots, in a small container of salt as a snack. Found all over the world, this onion has its place in the traditional cooking of most people. Containing small amounts of potassium, and Vitamin A, this plant is more of a garnishment or flavor agent than a nutritional staple. Nonetheless, it does contain calcium and iron if you'd like to eat a plate full of them.
Oregano
This Greek variety of a popular spice herb, is in the mint family. Its strong taste is indicative of the polyphenols and flavones: two phytonutrients with magical properties found in the essential oil of this plant. Research is being conducted into the antibacterial properties of the essential oil derived from this plant. Used fresh, these oils and their active ingredients are found in higher concentrations than in dried plant mass. Still, the taste of this herb can survive over long times when the herb is dried. Here is a photo of this critter in infancy below:
Mizuna,
This long, leafy, Brassica green vegetable is found mainly in Japan. It is a close relative of the mustard green plant, and the yellow flowers smell identical (yummy like sweet myrrh incense). A slightly peppery taste, this culinary delight does well in salads, juices and even eaten by itself. Contains potassium, vitamin C, vitamin A, magnesium, iron and B6: up to 70% of Americans are under-nourished with magnesium. Combine with beets to battle magnesium deficiencies and reduce muscle cramps.
Mustard Greens
Mustard greens are some of the spiciest green leafy veggies around. With the highest content of vitamin K imaginable, that still isn't the best thing about this green. Containing vitamin A carotenoids lutein zeaxanthin and beta carotene, your eyesight will thank you for eating this veggie. There are so many minerals and vitamins in mustard greens, you'll feel great if you consume them often. Mustard greens are pretty high in plant protein as well. Mustard greens can be eaten raw; boiled; blanched or baked. The mustard green chelation of soils, with regard to their heavy metal content, is being investigated in the human consumption as well. Trials are under way to see if this plant can reduce heavy metals in the human body. Grown in soils like the Feedback Art Farm with no metal content, any benefit to detoxification or chelation would have a net result in the end-user:-).Below is my two week birthday picture at the full moon:
Parsley, Moss Curled II
Parsley is a misunderstood vegetable. Used for centuries as only a garnish: this carrot relative has been almost ignored in modern cuisine. Almost losing its taste completely when dried, it is best appreciated by this Farmer when eaten all by itself. Loaded with chlorophyll, the wives tale that it improves bad breath is no myth. This has as much protein and vitamin K as mustard greens, with the vitamin C content to match. Most notably of these nutrients are the carotenoids also found in the carrot relative. By juicing this plant with other spicier or more bitter plants improves the taste while packing the drinker full of minerals and nutrients. This is Farmer Jaret's favorite leafy green staple. There are even B vitamins in this little veggie. This veggie should not be consumed in large quantities by pregnant women due to the uterotonic effect.
Radicchio, Fiero F1
This veggie is also known as Italian Chicory. Although this plant is mainly eaten for its leaves, which are packed full of mineral and nutrient content, the root is medicinal and is used in animal husbandry for its ability to kill intestinal worms. Feedback Art Farm will only be selling the heads/leaves because the volatile oils found in the root are not well studied, despite their widespread use in New Zealand research and animal farming. Colder weather and less sunlight will produce a magnificent redish/burgundy color on the leaves. 
Radish, Rudolf Round
Calcium and vitamin C can be found in this plant with moderation, along with a few other nutrients and minerals. Not necessarily a plant power house, most people use radishes to color their salads or provide more fiber in the diet. Older radishes have a spicy flavor which can equal a chili pepper. The peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form: allyl isothiocyanates. This nutrient is also present in mustard, horseradish, and wasabi. This chemical allyl group is also used in mustard gas.
Spinach, Bloomsdale
Spinach is good for you. Loaded with carotenoids in the vitamin A family, this is eclipsed by the vitamin K content. Containing many of the B vitamins and a high manganese and plant protein content, choosing this leafy green veggie for a raw salad is a great choice. Does not last long in the refrigerator, some people choose to freeze leftovers for a mushy soup or juicer option. This farmer prefers to eat spinach raw, since it gets a bit slimy after steaming or boiling. Spinach is a tender plant and isn't as noteworthy to look at as it is to consume.