S3E29 Community Gardens, Cooking oils and Garden questions - The Wisconsin Vegetable Gardener radio show

Replay of The Wisconsin Vegetable Gardener Radio Show from 9-14-19
Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST
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Is Segment one Joey and Holly talk about Community Gardens 101

There are different types of community gardens - ornamental, community beautification project types, and allotment styles where you rent a portion commonly with raised beds

Reasons to join: meet people, maybe you dont have space to grow - rent, HOA, too much shade, often more convenient than growing in your own yard

Benefits
Preserves green spaces
Provides teaching opportunities for children
Brings neighbors from a wide variety of backgrounds together for a common cause
Reduces crime in the gardening neighborhood
Makes neighborhoods more beautiful
Is environmentally friendly
Reduces food budgets
Provides opportunities for immigrants to grow food that is unavailable locally
Provides food independence
Builds self esteem

Find a garden - through your neighbors, coworkers, local university extension, walking around your community, church, local harvest.org, american community garden association, meet up, garden center

Search now, join in early spring. Some gardens are abandoned midway through the season, you can seek out extra plots for less.

In segment 2 Joey and Holly talk about Getting the Most Out of Your Cooking Oil

Lots of cooking oil choices, some are for different heat levels, flavor, etc.

Think about smoke point - Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals.

Avocado oil: Smoke point: 520 degrees F. Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent).

Almond oil: Smoke point: 430 degrees F. Use for frying, grilling, roasting, baking and salad dressings. High in monounsaturated fat (70 per cent) and an excellent source of vitamin E (1 tablespoon provides 5.3 mg, one-third of a day’s worth), a potent antioxidant.

Butter: Smoke point: 350 degrees F. Use for sautéeing and baking.

Canola oil: Smoke point: 400 degrees F (refined). Use for sautéeing, pan-frying and baking. A good source of monounsaturated fat (61 per cent) and high in alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid. One tablespoon delivers 1.3 g; women require 1.1 g ALA per day; men need 1.6 g.
Coconut oil: Smoke point: 350 degrees F. Use for sautéeing and baking. It’s high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter. Coconut oil also seems to raise HDL (good) cholesterol.

Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. A good source of vitamin E and antioxidants called polyphenols.

Flax oil: Smoke point: 225 degrees F. Use for salad dressings, smoothies and drizzling over cooked foods. Excellent source of the omega-3 fatty acid ALA (one tablespoon provides 7.2 g, more than four days’ worth).

Grapeseed oil: Smoke point: 400 degrees F. Use for sautéeing, frying, baking and salad dressings. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per c(continued)