Welcome to Wright's Farm where you'll find our fruits and veggies are grown in our own soil, sustainably! Pick Your Own apples, enjoy bike, hike, picnic options on our 500 acre farm with spectacular views! In June and July pick your own sweet cherries and hiking, biking, picnicing on our beautiful farmland Don't use that GPS. It doesn't see our 500 acres. Instead print out this page to get here fast! Our farm market sells our own fruits and vegetables and veggies from our neighboring farms Yes! Cider doughnuts, pies, brownies, apple chips, jams, pickles all made from our own fruits and veggies in our own, state approved kitchen in the stand! Our farm defines the popular term sustainable because we've been farming it since 1900! Groups are welcome to come and pick apples, meet, just be together on our 500 acres! Get on our email list for emails about our farm! Contact us with questions about the farm and picking times! Here are the questions everyone asks before coming. Dogs love our farm. Bring yours! Here are the Farmers Markets we attend every week in summer and fall! Here's how we bring you safe, delicious and beautiful fruit! Send some NY State apples to your friends in Florida and Texas or Washington State ao they can taste really good apples! We make all our own jams, pickles, applesauce, brownies, cookies here in the farm market State approved kitchen! Eat an apple a day and keep the doctor away. Hudson Valley recipes for your apples! Sometimes we get carried away out there in the orchard and pick everything in sight and worry when we get home about how we can use so many apples! Luckily apples last in the fridge for a long time and with these recipes you can actually cook them youself and remember your day on the farm with every bite. Here's where to stay if you make it a weekend There's some darn good restaurants around here! Other things to do in the Hudson Valley Emails with a theme! Our customers have been coming here for 40 years Some interesting anwsers to your food questions

Top 20 Antioxidant Foods

Republished with permission from www.hsibaltimore.com, Health Sciences Institute e-Alert, July 20, 2004

Last month, a team of USDA nutritionists published a study in the Journal of Agricultural and Food Chemistry. The title: "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States."

Snappy title. But perhaps a more descriptive title would be "Top 20 antioxidant-rich foods."

The USDA nutritionists examined more than 100 different kinds of fruits, vegetables, nuts, spices, cereals and other foods. Using an analysis method called the oxygen radical absorbence capacity (ORAC), they were able to detect the lipid soluble (lipophilic) and water soluble (hydrophilic) antioxidant capacities of the food samples.

They also singled out certain foods to test the impact from two different processing methods: cooking and peeling.

The results weren't altogether surprising: Fruits, vegetables and beans claimed nearly all the spots in the Top 20. We'll start with the lower ten, counting backwards, "Late Night" style:

The fruits in bold are grown at Wright's Apple Farm (Actually its a fruit farm)
20. Gala apples
19. Plum
18. Black beans (dried)
17. Russet potatoes (cooked)
16. Black plums
15. Sweet cherries
14. Pecans
13. Granny Smith apples
12. Red delicious apples
11. Strawberries

If there's a surprise here, it's that strawberries known for their high antioxidant content just missed the top ten.

When I began reading the USDA study, I tried to guess the number one antioxidant food before looking at the list. I guessed "blueberries," and I was close, but not quite on the money. Here's the Top 10:

10. Raspberries
9. Prunes
8. Blackberries
7. Artichokes (cooked)
6. Cranberries
5. Blueberries (cultivated)
4. Pinto beans
3. Red kidney beans
2. Blueberries (wild)
And the number one antioxidant-rich food:

1. Small red beans (dried)

Small red beans! Who knew? The small red bean looks like a kidney bean same color and shape except that it's (you guessed it) smaller. It's sometimes identified as a Mexican red bean, but it's grown only in Washington, Idaho, and Alberta, Canada.

To cook, or not to cook...

The USDA list is very useful, but it's important to remember that the best way to get your antioxidants is not to eat heaping bowls of dried small red beans each day, but rather to eat a wide variety of antioxidant-rich foods. That way you'll also get other useful nutrients, such as ellagitannin; a substance that has been shown to help prevent the growth of cancerous cells and is found in raspberries and strawberries. And when you eat pecans you'll add copper and potassium to your diet. Pinto and kidney beans are good sources of folate (sometimes called vitamin B-9), which may help lower homocysteine levels. And blueberries deliver a chemical called anthocyanis that has been shown to help protect brain cells.

As you might imagine, most antioxidant foods lose some of their antioxidant capacities in processing. (The most notable exception is the tomato; the antioxidant lycopene is enhanced by cooking.) Ronald L. Prior (one of the study co-authors) told HealthDayNews that "fresh" is the unsurprising best choice over frozen, cooked or otherwise processed. So while blueberry pie may seem like a somewhat healthy treat, it can't begin to compare with a bowl of blueberries, picked fresh from the meadow.

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