The Finishing Touches

{ September 4, 2026 @ 7:20 pm } · { Uncategorized }
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August 2026

I think I can say the rebuilding from the fire is now complete and I am ready to share some finished pictures. I was an avid blogger until the fire interupped my life and devasted our business in April 2025 and all creative sap was drained from me and poured out. We were struggling to recover and all my energy and creativity went into letting go of the past and embracing the future!

But now, I am stirring to write again and to give you a tour….

I can not explain the feelings we had that fateful Saturday when we went to bed or got up the next morning. But it did not take long to kick into survival mode. Within hours we knew we were going to rebuild.

The first of the rebuild was the building we brought in for the feed store. It was very important to us to get the feed business reopened as quickly as possible, it was our bread and butter. It was absolutely amazing; the fire was on a Saturday evening and the building rolled in Monday evening thanks to the help of close friends, Andy and Amanda Powell who had a shed lot. I already had a normal load of feed ordered for Wednesday to replace weekly inventory and Purina helped us put together another trailer load that came in on Thursday. We literally were out of business three days. I admit things were chaoic, disorganized and hectic, but by Thursday we were selling feed from the front porch of our shed while volunteers worked inside installing electricity, insulation, and shelving for a retail space. The warehouse behind the building had to be retrofitted with shelving to handle the feed. It had been storage for shavings, hay, and extra feed and fertilizer. Little by little, step by step it all fell into place.

The retail space is small but we have the basics. We increased our feed selection to four brands; Purina, Triple Crown, Nutrena and Sunrise Farms. Our focus has shifted from Animal Health and hardware to feed, fertilizer, seed, hay, straw and shavings.

The second concern we had was to get the farm market back on it’s feet as quickly as possible. We had a very supportive and encouraging group of vendors. May 10, four weeks after the fire, we had our Market Relaunch in two big tents. It was exciting to see things happening and the community rallied to support the vendors.

The Powhatan Fire Department supported our event and sold hot dogs for a fundraiser.

It was a happy day. In one month we had both the feed store and market reopen for business. Looking back I don’t know how we did it.

Benson Construction was our contractor for the rebuild and they did an excellent job. Steve Graber was able to capture our vision and bring it to life.

By June 11, two months post fire, the pavilion was built and ready to use as the temporary home for the farmer’s market until the permanent structure could be built. It was a big relief to not have to worry about every wind blow like we did with the tents. It was bigger, more useful, and safer; however, every night all the inventory had to be taken down and stored in totes for the night. It was a lot of work.

The pavilion is still a very useful space for vendors on our big, special Quarterfield Market event on the 2nd Saturdays, a garage for our vehicles and as a back-up for family picinics if the weather is bad. We are finding it is a very handy building to have.

The next rebuild was our farm shop as it was also destroyed in the fire. The shop is the hub of our farming operation where we work with mainenance and repairs of the farm equipment. It was good to get all our tools back into one building and organized.

Finally, after a long fall and winter, Quarterfield Markets reopened in our brand-new building on Valentine Day weekend. It was hard to be patient with permits, inspections, work schedules and delays, but finally our dream was realized. The following weekend we celebrated our third “grand opening” and the community poured in to show their support. It is still a work in progress as it continues to grow.

February 6-the week before we opened.
Opening Day! February 13, 2026

I would never ever want to go through a fire again, but after we got over the initial shock and started cleaning up and rebuilding we grabbed hold of the opportunity to make changes, develop a more cohesive plan and creative a better and more usable space. We never dreamed we could have what we now have. The rebuild has given us new life and energy. It feels good and we are happy.

Early Spring – 2025 Before the fire. We didn’t know how tired and worn this looked!!!

Again we say thank you to the community and all our family and friends for their generous support and help. You came from far and near! I am not sure we could have accompolished it without you. We definitely felt the hands of God holding us through your care.

Round Yellow Squash

{ July 21, 2026 @ 11:33 am } · { Uncategorized }
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Yesterday I was picking squash and discovered, to my surprise, a squash plant I had not chosen to plant. I had only planted Straightneck and Zucchini Squash seed. Apparently there was a “stray” seed in the package. They are round about the size of a baseball and remind me of an onion, just slightly flatten on the ends. The skin looked just like a yellow squash.

This got my curiosty up as I had never seen one like it. It was not flat like a patty pan. The only round yellow squash I could find on my google search was “One Ball”.

They don’t quite look the same. One Ball is a brighter yellow, smoother skin and rounder, not slightly flatten. The stem on these looks more like a zucchini. If the vine laying beside them is the vine, it definitely is different but I question that it is because the stem on the squash is thick and heavy. It is the only round yellow squash Mr. Google could find!

You can see the plant and blossom looks like Straight Neck. The plant is definitely producing more round ones. They are planted beside my zucchini but there is nothing round in my garden except tomatoes!

You can see when I sliced them, they looked like Straightneck on the inside and tasted like Straightneck.

If you have any thoughts on what I have, I would love to hear from you. Help me solve my puzzle!

Ten Months to the Day

{ February 12, 2026 @ 7:56 pm } · { Uncategorized }
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Ten months ago was April 12 and as I write this, in one minute (6:54 p.m.), it will be the exact time we got the call to look out our window.

This is what we saw.

Never could I have imagined how our lives would change in the next few minutes and hours. Everything we had worked for, our feed store business, the newly opened Quarterfield Market (one week) and farm shop all burned to the ground along with a storage room of our and the Hostetters personal stuff, memorbilia and irreplaceable family treasures. Our life was now devided in two distinct seasons; before the fire and after the fire.

Within 15 minutes it was totally engulfed.

Today, February 12, our farmer’s market opened in the newly built barn. It wasn’t planned this way and there was a push all week by everyone involoved to make this happen. Orignially we were told the market would be done by Christmas, then New Years, then the end of January but dealing with contractor’s schedule, permits, subs and weather it was the way it turned out.

Tonight we realized what a peaceful, stress-free day it had been. We had stressed and worked so hard for ten months leading up to this day. And then it happened. There were no more deadlines to be pushed back, no more construction decisions, no more what ifs and how longs. We actually received our occupancy permission yesterday at 2 p.m. We were pushing and stressing down to the wire. The market opened this morning at 9 a.m. and all day there was a steady stream of vendors and happy shoppers. Jill and Lauren were very excited and pleased with how the day went. It was fun. It was relaxing. It was stress-free. The weather was perfect, the sun was shining.

Ten months to the day. The reward has been worth the labor. Quarterfield Market was the last of our rebuild and it feels like we are moving forward. We lost so much but received so much more. By the way, it is a terrible way to get new buildings!!! We give God thanks and praise for how he has provided during a dark season of our life. We thank each who reached out with caring arms and gave us the encouragement to keep going. Many supported us with gifts of money. It was invaluable. The raw wound has healed and we are so happy to be at ten months to the day on this side of the tragedy.

You can follow Quarterfield Markets website or on facebook and Instagram.

Hours are:

  • Sunday and Monday: Closed
  • Tuesday-Friday: 9 a.m. – 5 p.m.
  • Saturday: 9 a,.m. – 2 p.m.

Emergency Calf Nursery

{ February 1, 2026 @ 7:46 pm } · { Uncategorized }
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We only had 4 inches of snow but then we got a layer of pelleted sleet and freezing rain with brutally cold temperatures.
Feeding the cows and calves hay just before the storm.

Since Thanksgiving we have had 28 baby calves born, four of which came this week during the brutal winter weather. Suddenly we had an emergency. There was no way the week old calves would survive in the severe cold, snow and ice even with an attentive mother. We were not prepared. We did not have a place set up to keep one baby warm, much less four.

My laundry room became the NICU for the first calf. The shivering calf was wrapped in blankets and laid in front of the stove. A few hours later I had another one. He was in the barn but had gotten wet and muddy and was shivering uncontrollably. Soon we had another that didn’t look good. Then yesterday, Saturday morning, Jill was feeding hay and spied a newborn laying in the middle of the pasture on ice with no mother in sight. She had done her motherly duty of licking him off but then deserted him. He couldn’t get up, the inside of his mouth was cold and his hooves were still soft. (Hooves are very soft when born but very quickly harden). He was very weak, couldn’t suck and had to be tube-fed. We gave him a colostrum substitute but it is very difficult when they do not get their mother’s colostrum. If he makes it through a week, we will know this rescue was successful. Jill has her hands beyond full and she called for her backup helper, Lauren, to come help with the critical care nursery. He is now alert, trying to get up and looking much better.

They tried building “hot boxes” with heat lamps in the barnyard but with the night temperature dipping in the single digits and daytime temperature hovering below freezing, it was not enough. Yesterday they ended up building four pens inside the shop where we could run a propane heater. This is working so much better and all the calves are looking good. My laundry room is no longer a barnyard!!! This coming week the weather is to mellow out some. We are also watching a mama goat that is ready to drop her baby(s) any moment. We are so grateful she is holding off.

Nursery setup
Kristoff and Ana
Lauren was invaluable in helping Jill feed and nurse the babies to health

I am so grateful that God in his wisdom and foresight brought Obe and Jill to us last year. Our granddaughter Lauren lived in our apartment before her marriage and she and Jill formed a strong aunt/niece bond, working together to bring Quarterfield Markets a reality. After the fire last year, Kevin came to work for us which has also been a God-sent blessing. There is no way Gene and I could have handled this situation alone. God knew we needed our family close.

Obe helping to feed calves. He helped build the pens and has been an very helpful handyman and support.
The snow and weather is hard on all the animals. The older ones can tolerate it better.
Ana
It wasn’t long until the calves were given names.
Sven and Elsa.
Sven was the last calf born and deserted on the ice. He weighed 71 lbs at birth. He is still struggling. He can now stand but refuses to suck the bottle and has to be tube fed. They put him in with Elsa, our favorite, to see if she can teach him to how to be a calf and encourage him. She is a sweetheart. She was a week old when they brought her in. The cold weather was just too much for her.
Elsa
Jill checking on the cows and calves
Breaking the ice on the water trough.

Hearty Beef Stew

{ January 28, 2026 @ 1:11 pm } · { Uncategorized }
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This stew smells divine while it is cooking and hits the spot on a cold, blustery day. I got the recipe from a dear friend of mine, Mim Haarer years ago.

Print Recipe
 Hearty Beef Stew
I do not have an exact recipe for this stew. I slow cook it in my 6 qt. crockpot for 4-6 hours. I am guessing at some of the amounts I use as I do not measure them. You can increase and decrease the potatoes, carrots, celery, onions to your preference.
Cook Time 4-6 Hours
Servings
Servings
Ingredients
Cook Time 4-6 Hours
Servings
Servings
Ingredients
Instructions
  1. I use my 6 qt. crockpot set on high or you can cook in a large cooking pot on the stove. I would bring it to a boil and then turn it down to simmer for several hours. The amounts of ingredients can be adjusted to whatever size container you have. Serve with cornbread or grilled cheese sandwiches.

Peanut Butter Finger Bars

{ January 28, 2026 @ 12:29 pm } · { Uncategorized }
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This was one of mother’s favorite recipes and it is one of mine also.

Print Recipe
 Peanut Butter Finger Bars
Cook Time 20-25 mins
Servings
Ingredients
Topping
  • 2 cups Milk Chocolate Wafers melted This is the chocolate your use when dipping candies. You can use milk chocolate chips but I prefer the other. It is a better chocolate
Cook Time 20-25 mins
Servings
Ingredients
Topping
  • 2 cups Milk Chocolate Wafers melted This is the chocolate your use when dipping candies. You can use milk chocolate chips but I prefer the other. It is a better chocolate
Instructions
  1. Spread in a 9x12 inch baking pan sprayed with Pam. Bake 20-25 minutes. Let cool slightly and cover with the melted chocolate. When the chocolate has set firm, cut into squares.

Party Mix

{ January 28, 2026 @ 11:42 am } · { Uncategorized }
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This is a version of the original Party Mix recipe that I have developed through the years. It is our favorite.

Print Recipe
 Party Mix
Cook Time 45 mins
Servings
cups
Ingredients
Sauce
Cook Time 45 mins
Servings
cups
Ingredients
Sauce
Instructions
  1. I divide the ingredients between two 9x13 inch baking pans. Pour the sauce over the mix and stir well. Bake for 45 minutes at 250 degrees, stiring every 15 mins. The yield is 1-1/2 gallon of mix. I figure 1/2 cup is 184 delicious munching calories. You can sprinkle some M&M's in to serve if you like but not to bake. That would increase the calorie count a little!

Snow Day(s)

{ January 28, 2026 @ 10:42 am } · { Uncategorized }
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What do you do on a snow day? What traditions have you embraced through the years that have become family traditions and wonderful memories?

I love watching it snow; the peaceful, quiet beauty of a stilled world. By the time it is done falling, I am done and want it to go away. For those on the farm, it makes so much extra work as there are animals to care for and trudging through snow makes the work ten times harder. Snow means cold weather, frozen nose, toes and fingers, breaking the ice on water troughs, roads to scrape so that equipment can move around, vehicles to deice, sidewalks to scrap and the list goes on and on.

This past weekend snow was threatening to come with a vengance. Not only the threat of unknown amounts of snow ranging from 3 inches to 18 inches but also sleet, freezing rain and ice with brutally cold temperatures and warnings of power failure. All week it is not to go above freezing and the night time dip is in the single digits.

We did everything we could do to be ready. The two generators were hooked up and ready to do their job. All the animals were nestled in extra bedding and their feed was staged nearby. Heat lamps were put in the pump houses and insulation tucked into drafty corners. Gas cans were filled for the generators, tractors and vehicles fueled up. Bracing was added to support the greenhouse roof and most of the vehicles were parked under roof. I joined the other crazy shoppers at Food Lion stocking our pantry-just in case. In the feed store I made sure I had orders placed and as much as possible inventory stocked beforehand. This weeks deliveries were run at the end of last week. Even though we have a generator to run the house, I drew a gallon of water to set on the counter, just in case and turned the computers off to guard against power surges. Saturday evening as we waited for the dreaded anticipated snow to start someone said, “We are as ready as we can be. I can’t think of anything else we need to do.” To end the day we watched a movie “The Lunatic Farmer”. This was a movie about Joel Sabatin, a Virginia farmer in Augusta County who used unconventinal old time farming methods to rejunvnate a worn out farm into a very productive organic homestead. It was very interesting. You can google Polyface Farms, Joel Sabatin or The Lunatic Farmer and find all kinds of fascinating info. He has quite a story to tell.

The magical snow show time was 6 p.m. Saturday evening. A few stray flurries were spotted but it was a good hour before it actually started. I got up several times during the night to look out and make sure our world still existed.

By Monday morning, the ‘storm of a lifetime” was over. The ground was blanketed with four inches of snow, a layer of pelleted sleet and then a layer of freezing rain forming a crust you could barely stomp through. We were so blessed as the freezing rain did not stick to the trees and the wind was not blowing.

Sunday and Monday I became my mother. When it snowed, she always had to put on a pot of white navy bean and country ham soup and made doughnuts. She always said it was the perfect time to make anything made with yeast because it is a low pressure system and the atmosphere pushing down on the dough is lighter.

I choose to make a big crockpot of beef stew, with a batch of cornbread. I just kept baking; party mix, chocolate chip cookies, a tray of peanut butter brownies, doughnuts and a batch of cinnamon/pecan friendship bread for the store. My house smelled so good you wanted to eat the smell!!! In between I ran the vaccum sweeper and worked on a puzzle.

It has been a long time since I made doughnuts. Jill said if I made them, she would help me as it is a two person job. We had fun working together and there is nothing like savorying a freshly made, soft, warm, glazed doughnut that just melts in your mouth. I said, “Mother would be proud!” Did you know that because the doughnuts have a hole in the center the calories all fall out when you deep fat fry them? And even though you fry the holes-the best part of the doughnut- holes can not possibly have calories!!!!

As I reflected on some of my memories of making doughnuts though the years, I remembered years ago when I was young, mother helped Gladys Harman, a good family friend, make doughnuts. She came home with the “best” doughnut recipe we had ever eaten. It became our family favorite. After I was married, sometimes I could convince Gene to help me. He would fry and I would dip but most often I would call a friend to come help me. Mary Flippo was my most frequent doughnut sister. She lived nearby and Watt would bring her over in his four-wheel drive truck when it snowed and it was our moment, our day in our world! It was fun and oh the memories we made along with good eating.

Note: Becky Fox saw my facebook page and she reminded me that she helped one time. I would be curious who else helped me through the years.

Others who helped:

  • Daughter Jill Hostetter-many times through the years.
  • Granddaughters Emily Hertzler and Lauren Hertzler Davenport

Links to my recipes I have mentioned. I will be adding these link later today so if you are interested, check back later.

I’m Functioning

{ November 23, 2025 @ 2:51 pm } · { Uncategorized }
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I saw this picture on facebook this week and I loved it. It just seems to say how I feel when I am hit with a difficult time. I was asked to share a testimony of thankfulness for our Thanksgiving service at church today. The following is what I shared with a few editing changes.

I don’t need to tell you about my last two years (Gene’s long-term illness and our devastating fire this spring) or pretend that they were not difficult. I have felt like that broken sink many times but I can promise you I am still functioning. When you ponder the picture, there is something very revealing about that sink. It is still serving it’s intended purpose by receiving water and it is still useful. Life giving water that flows in also flows out.

Last night I was reading in James (5: 10-11, 13)…..

“For examples of patience in suffering dear brothers and sisters, look at the prophets who spoke in the name of the Lord. We give great honor to those who endure under suffering. For instance, you know about Job, a man of great endurance. You can see how the Lord was kind to him at the end, for the Lord is full of tenderness and mercy. Are any of you suffering hardships? Then you should pray.”

Through the years I have found great comfort and encouragement from the Biblical heroes of faith. Every one of them faced suffering or great “giants” in their lives, bitter disappointments, and trials that I can’t even fathom. But they clung in faith, to the God they knew and through their suffering they endured. (Hebrews 11).

I have found that sometimes God answers prayer during difficult trials  by alleviating the suffering. Sometimes he eases the suffering and other times he shows His sufficiency in the suffering.

Habakkuk (3: 17-18) asked some tough questions… what if?

  • What if…. the fig tree does not blossom?
  • What if…. there is no fruit on the vine?
  • What if…. the olive harvest fails?
  • What if…. the fields yield no food?
  • What if…. all the livestock dies?

What if… you lose everything? What if? Job experienced that devastation. All he had left was his whining wife and a painfully ill body. (You can read the story of Job in the Bible).

After the what ifs, Habakkuk (3:19) said, “Yet I will…rejoice in the Lord. Yet I will…. joy in the God of my salvation. The Lord is my strength”.

“What if”…what if the what if becomes reality? What if our business burned to the ground? What if my husband has an extended illness? What if two of my babies died in before their first birthday?

In the midst of Job’s great trial, he said the very thing he feared has come true, that which he was afraid of has happened. (Job 4:25) Often during my teen and young adult years I had recurring nightmare dreams of a fire that usually centered on the big bank barn on our family dairy farm. I hadn’t thought about it for years until our fire happened. What I had feared….

 After much reckoning in Job’s life he said, “Yet I will”.  Have you prepared your heart for the “Yet I will”?

Many times through the years I have preached this message to myself…. “God I trust you.” The last two years I have practiced the “Yet I will” that has been imprinted on my heart.

If you are fearful, you are not trusting. If you are not trusting, you are not thankful.  Let me repeat that…. These are tough words.

But, if I  trust, I will find peace. If I have peace, I will have strength to face whatever hardship comes my way. Strength gives us the courage to move forward, to rise from the ashes, or mucky pit, and to see God at work. Giving thanks is a choice. Do you remember how often your mom had to remind you growing up, “And what do you say?” Sometimes I just have to be reminded what I need to say…even if I don’t feel like it!

I make it a part of most of my prayers to express the holiness and greatness of God and to thank Him for my many  blessings. In the midst of great loss and illness, I saw lots of things to be thankful for.

  • How could I not see God’s mercy when I got Gene to the hospital with mere hours to spare?
  • How could I not see God’s care when dozens of people showed up to help even while the fire was still smoldering.
  • How could I not see God’s provision when a meal train was set up and I didn’t have to cook a meal for six weeks and yet daily I fed dozens of people.
  • How could I not feel God’s peace when people sat on my patio eating and would say, “it is so peaceful back here.”
  • How could I not feel God’s comfort when donations were given because people cared deeply about our huge loss.
  • How could I not experience God’s leading when the market vendors gathered in a circle in our yard a few days after the fire and expressed a deep desire to stand with us and “rise from the ashes”.
  • How could I not feel supported when I was told by many in the community that “I am praying for you and our church prayed for you the morning after the fire.”
  • How, how could I not trust my God to carry me through?

 I am so grateful and thankful I can trust him.

My testimony can best be summed up with….

Psalms: 111:1-4,7-8, 9b

“I will thank the Lord with all my heart as I meet with his godly people.

How amazing are the deeds of the LORD! All who delight in him should ponder them.

Everything he does reveals his glory and majesty. His righteousness never fails.

He causes us to remember his wonderful works. How gracious and merciful is our LORD!

All he does is just and good and all his commandments are trustworthy.

They are forever true, to be obeyed faithfully and with integrity.

What a holy, awe-inspiriting name he has.”

I have a plaque hanging in my bedroom that reminds me every day, “Thankful, grateful, blessed.”

Old Fashion Sauerkraut

{ July 25, 2025 @ 2:49 pm } · { Uncategorized }
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Late spring I had an a lesson on making sauerkraut from a master of the trade! Thanks Rob Falt for sharing your culinary skill with me. It was so interesting, easy, fun and a nod to both of our German roots. Rob even gifted me with a “real” sauerkraut crock. The lid sets into a water trough around the lip of the crock that makes a water seal.

This year I grew OS Cross cabbage and the heads were big. In the picture is 18 lbs. worth of cabbage. The heads reminded me of Flat Dutch; flat on top and a little loosely leafed but not as loose as Flat Dutch. They were not hard solid on the inside like Stonehead. At first I was disappoint, but then discoved they shredded much easier in my electric Hamilton Beach vegetable shredder than the really solid heads. That appliance is probably the only appliance I have from our wedding 53 years ago!

After shredding the cabbage, we sprinkled it with 1/3 cup of salt (regular not iodized) and in about 20-30 minutes it had started shrinking and drawing it’s own water. After working it with our hands a few minutes, we stuffed it in the two gallon sauerkraut crock and poured the juice over top, laid a few large cabbage leaves on top of the shredded cabbage, and then set the crock weights on top of that. We added just enough water to cover the cabbage, filled the crock trough with water and set the lid. The cabbage filled the crock only about half way. Yes, you read that correctly. My two full bowels of shredded cabbage only filled a two gallon crock halfway. I put the crock in my pantry and marked my calendar for six weeks. (4-6 weeks is the suggested fermenting time).

Every Monday morning I peeked in at the kraut and made sure it was still covered with water and the outside trough still had water in it so that it maintains a proper seal and does not spoil. The Falts said the fermenting cabbage makes gas and you can hear and smell it burp occasionally-just like a fart! I guess I was never in the pantry at the right time as I never heard or smelled it.

Cabbage:

It does not matter what variety of cabbage you use. If you have a variety you like, use it. However, I found this to be very interesting….An internet search on the OS Cross variety of cabbage said that this is a favorite in Alaska and the heads can grow 3-4 feet in width and weigh 70 lbs. Wow! That is absolutely amazing. They must like the rich Alaskan soil and cooler temperature! My plant grower likes this variety as they say it does not split as quickly when hot weather hits it.

Canning:

Canning the sauerkraut is very easy. I dumped the crock of kraut into my large metal bowl. I took my hands and stuffed it into pint and quarts jars. (I have found a pint is a good meal for two people). I used just a few tablespoons of fermented juice to finish filling the jars. I pressure canned the pint jars at 10 lbs pressure for 15 minutes and the quarts at 20 minutes. My one turn was a mixture of pints and quarts so I did it all at 20 minutes.

The end result was 10 pints and 3 quarts of beautiful golden sauerkarut. I can’t wait to taste it. Our favorite dish is porkchops and kraut. I put two porkchops in a baking dish and top with one pint of kraut. Do not add any extra liquid. It makes it own. Bake covered at 350 degrees for 1 hr. 15 mins. I use the thin cut pork chops. Baking time may need to be adjusted for thick cut.

One little warning…. messing with the fermented kraut does make your house smell– not too pleasant. Some of my family thought it plain stank! My son-in-law said, “I can’t imagine anyone eating something that smells that bad!!! Which day are you fixing that for supper? I might just have to be somewhere else!”

Other recipes:

Rueben Sandwiches: Pumpernickel bread, good corned beef sliced, swiss cheese, and Thousand Island dressing.

Sauerkraut and hot dogs. Bake the two together just like how I do the pork chops.

Nutritional Value:

According to the VeryWellFit.com website: A one-cup serving of sauerkraut (140g) provides 72 calories, 1.4g of protein, 18g of carbohydrates, and 0.2g of fat. Sauerkraut provides fiber and is a good source of vitamin C, vitamin K, vitamin B6, and iron. This nutrition information is provided by the USDA.1

Along with being low calories, it is high in Vitamin C. It is full of gut friendly bacteria and its substantial fiber content could help smooth your digestion.

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