By Staff
Carolyn Bivins
Extension agent
Carolyn, we got some fresh vegetables you can have, but you have to come get them.”
That was what my friend Jeanette Lowe of Appleton Road stated when she called to invite me to come and get a few fresh home grown vegetables. Oooh, I love those types of phone calls!
I hurried right out to the Lowes’ garden and was truly amazed at what I saw. They had a garden full of the most beautiful variety of vegetables I had not seen in a long time.  It was clean of weeds and had lots of deep colors throughout the garden. Bright colors, which included a variety of fruits, vegetables and herbs from cabbages to zucchini. It reminded me of the latest health advice: To eat a more colorful variety of fruits and vegetables and to exercise daily.
The Lowe’s are very wise because they do adhere to this theme. Fruits and vegetables provide many of the nutrients needed to keep our bodies healthy.
Mr. Bill, age 85, loves to beat the sun up every morning to work in the garden. He says it’s peaceful and it’s good exercise.   The Lowes’ teenage grandson
Chad spent the summer with them here in Brewton. He learned to appreciate the joys of hard work and fresh produce from the garden.
Ms. Jeannette doesn’t waste any of the fruits and vegetables grown in the garden. She cans, freezes, and prepares some for their daily meals.  The extra harvest is given to family, friends or the elderly in the community. I am very thankful to be in the count.
Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what’s inside.  They are great sources of many vitamins, minerals and other natural substances that may help protect us from chronic diseases. 
To get a healthy variety, think color.  Eating fruits and vegetables of different colors gives your body a wide range of valuable nutrients.  Some of the benefits include:
My sources are wwwfruitsandveggiesmatter.gov and Centers for Disease Control.
Some examples of nutritious colors are green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelons, and white onions, etc.  Be sure and try a little of all the color fruits and vegetables
The recipe Mrs. Lowe shared with me is one of the family’s favorites.  It uses many fresh fruits picked from the family garden.  It was passed down to her by Jane McMillan.  Enjoy!
Too Easy Cobbler
Equipment:
8” x 8” pan or dish
1 1/ 2 pint blueberries, or 6 peaches, or 6 apples peeled and sliced
5 slices white bread cut in 3 equal strips
1  1/ 2 cup sugar
1 stick butter or margarine
1 cup sugar
2 Tablespoons self-rising flour
1 egg
Directions: Place fruit in bottom of pan. Place bread strips on top of fruit. Mix 1stick butter, 1 cup sugar, 2 tablespoons flour and 1 egg. Mix together well and spread evenly over bread to make sure bread is covered (use back of spoon to help spread mixture).  Bake at 350 degrees for 30 minutes or until done. Optional: Serve with whipped cream or ice cream.