Dr. Cowan's Garden is a line of nutritionally powerful vegetable powders: perennial greens, kale, Swiss chard, leek, squash, blends and salts. The powders' nutritional power derives from how they're grown, processed and stored. Dr. Cowan's Garden is a family-run business; his wife and two sons have significant roles within the company.
In soups and stews; sprinkled on eggs, roasted vegetables, salads, baked potatoes, popcorn; blended in smoothies; folded into rice, pasta, baked goods or casseroles -- really, added to anything you like to eat. They're great for parents of picky vegetable eaters, people who travel or don't have much time to cook, and creative cooks who want to experiment with different flavor profiles.
From Dr. Cowan: As an example of how we use the powders, just this morning to make my morning soup with broth, I had only a small bunch of greens and a pepper from the garden. I also didn't feel like cutting up and sautéing a carrot and zucchini, so, instead, I added a teaspoon of Dr. Cowan's Garden Threefold Blend Powder (carrots, beets, kale, Swiss chard, winter squash and zucchini). Voila! A soup with now six vegetables instead of two. Similarly, when I make pancakes, instead of using all flour (spelt or emmer wheat), I replace a quarter of the flour with pumpkin powder. The taste is delicious, and I am diversifying my diet and adding more nutrients and healing phytochemicals to each bite.
It's on the eastern side of Napa Valley in an area largely protected from the intense heat and hubbub of the rest of the valley; it's fed by well water from the site. The vegetables are grown in hand-dug beds, and no chemical fertilizers have ever been used within the perimeter of the garden. Its location places it within one of the world's most productive growing regions because of its generally warm and dry climate and its cool winds and fog that sweep up the valley from the San Pablo Bay to the south. We grow ashitaba, perennial greens and summer savory in the Napa Garden. As of February 2018, we moved operations to Upstate New York, where we are sourcing our vegetables from Hawthorne Valley Farm, an established biodynamic farm, as well as other biodynamic growers in that region. We also source from other small, organic farms and, when necessary, from larger, certified organic farms.
The vegetables are harvested at peak flavor and quality and dehydrated on low heat, around 120 degrees. Low-heat dehydration retains most of the vitamin and mineral content of the vegetables. The greens are steamed before drying to release anti-nutrients, and the beets, pumpkins and winter squash are cooked to maximize flavor and digestibility. Once dried, the vegetables are ground into powders and transferred to Miron violet-glass jars as soon as possible.
The unique properties of the Miron jars don't allow any visible light to pass through; only the invisible parts of light -- UV-A and infrared -- are allowed in. This is significant because the sensitive substances within are protected against the aging processes that are released by visible light, thus enhancing both their potency and durability. Stored in Miron jars, the vegetable powders will be nutritionally potent for months.
A little nutrition is lost, but not much. (Mostly, vitamin C is lost in cooking and dehydration, which can easily be replaced by other foods.) According to the USDA, most of the nutrients (like B vitamins) are at around 90 percent levels in dehydrated vegetables. The only exceptions are vitamin C, which is at 60 percent, folic acid at 65 percent and thiamine at 85 percent. Let the taste and smell of the powders be your guide. These powders are very fresh foods!
From Dr. Cowan: On the first day of medical school, I heard one of my professors make a statement that has informed my approach to medicine ever since: "Always remember, the dumbest kidney is smarter than the smartest nephrologist." In other words, we have a lot to learn about the human body, and its inherent wisdom is the ultimate teacher.
I apply that same thinking to food: "The dumbest plant is smarter than the smartest chemist." In other words, the nutrients in, for example, kale, work together in a way too complex for us to isolate and put into a pill. If we want the phytonutrients, vitamins and minerals from kale -- and other nutritious vegetables -- we should eat kale that has been grown without chemicals and picked when its color and flavor are at their peak.
Some supplement companies do use whole foods in their supplements, and they can be excellent adjuncts when dealing with a health challenge, but even the most conscientious whole-food supplement manufacturers use such additives as maltodextrin, soy flour, calcium stearate and other stabilizers, which many people seek to avoid. I maintain that our bodies want to be nourished by whole foods, not synthetics, and that means a diet of good fats and proteins and a large variety of vegetables.
To quote the Radiant Life catalog: "Synthetic or isolated forms of vitamins are poorly assimilated and stress cells, often unbalancing the body's enzyme substrates."
From Dr. Cowan: I heard about Miron (or purple jars) years ago but never tried them, mostly because they are very expensive. More recently, I revisited the issue as a way to properly store many of the common foods I use (oils, water, crispy nuts) and found that there are some interesting things about these jars. Normal sunlight consists of three "types" of light, which scientists call UV-A, UV-B and UV-C. UV-B and UV-C stimulate plants to grow, but they also cause decomposition of the plants after they die. UV-A does not provoke the same decomposition, or, at least, it affects decomposition to a much lesser extent. Early research also suggests that UV-A and far-infrared wavelengths have an energizing or preservative effect on whatever it encounters, although this is a very complicated subject. The color and thickness of the Miron jars are intended to screen out as much of the UV-B and UV-C wavelengths as possible, while admitting as much of the UV-A and far-infrared wavelengths as possible. These properties allow for prolonged storage and, possibly, an "energetic" enhancement of the contents of the jar.
We expect the powders to be fresh for up to three years when stored in the Miron jars (away from direct heat and light), but we encourage you to use them within three to five months to consume them at their utmost vitality. It's best to check your powders from time to time and perhaps even give them a stir with a clean knife. But we stand behind our powders, so if any powder goes bad in less than three months from when you purchased it, we will send you a new powder of your choice (same size) at no charge.
Keep your Miron jars of powders on your kitchen counter or in a cupboard. They should not be refrigerated, as that could draw moisture to them. Also, keep them away from direct heat or strong sunglight, such as a stove burner or windowsill.
Each jar contains approximately 50 teaspoons of powder, and one teaspoon is the equivalent of an average portion of freshly cooked vegetables, such as kale or Swiss chard. Because we recommend using several powders at once to add as much vegetable diversity as possible to your meal, you could easily use just a half-teaspoon each of, say, three powders, which would make each jar last a couple of months at least.
We offer refills of our powders in pouches as much as possible; we encourage you to immediately transfer your powders to your empty Miron jars.
From Dr. Cowan: Most of the vegetables we use are "beyond" organic: They're biodynamically grown or sourced from other certified organic farms. The Napa garden, where we grow ashitaba, perennial greens and summer savory, is small, and at this point there is no practical way for us to get certified, but the vegetables there are grown in hand-dug and hand-weeded beds. The vegetables are picked at optimal ripeness, usually very early in the morning, when they are most potent. We use non-GMO seeds and, often, heirloom seeds.
If the label says "kale powder," only dehydrated (at low heat) kale is inside. There is NOTHING else in the jar but vegetables. The only exception is our salts, in which we grind the vegetable powders with fine Celtic sea salt. Nothing else!!!
Some yes, some no. The principle that guides us is, "how would we most like to eat the vegetable, and when does it look and taste the best?" For example, tomatoes are often eaten raw, so we slice and dehydrate them without any cooking. In contrast, kale has various anti-nutrients that are best "cooked out." In addition, it tastes best lightly cooked, looks the most green then and is probably the most nutritious when briefly cooked, so this is how we prepare kale (and most greens) before dehydrating. Leeks are raw, pumpkins and squash are baked, carrots are blanched, etc. — just as most of you would prepare these vegetables at home.
As of now, we don't. We hope to reinstate this option when we have the capacity to do so. Any purchase over $125 qualifies for free shipping.
We have approached practically every fulfillment center in California about shipping our products. However, we're too small for them but too big to handle fulfillment ourselves. We had to look outside of the Bay Area and California to find a company that had the flexibility to work with us. Also, because our customers live throughout the United States, it makes sense to have a centrally located fulfillment center.