A group of northern New York organic vegetable farmers who call themselves the Local Farmers Union  use "veggie folk rock" music to promote local crops. My favorite titles are "Turnip the Beet" and "The Kale Song," which goes something like this:

"Come on everybody let's eat some kale/I like to make kale chips/I like kale in my stir-fry/let's go eat some kale."

There's good science in their lyrics, according to a recent study that found that eating seven or more servings a week of green leafy vegetables such as kale, spinach, and collard greens cuts the risk of Alzheimer's-related brain changes, compared to those who eat only one or two servings weekly.

Researchers followed 581 people for almost seven years from an average age of 84 to 91. Then, after death, they performed brain autopsies to see the relationship between diet and Alzheimer's pathologies such as beta-amyloid accumulation and tau neurofibrillary tangles.

It turns out that enthusiastic fans of kale (and other greens) had brains that were four to eight years younger than those who didn't enjoy leafy greens.

And the MIND diet a — which prioritizes green leafy vegetables, berries, one-plus servings of fish weekly, and a small amount of wine — was most effective for preventing Alzheimer's pathology.

Seven servings of leafy greens a week equals one-half cup of cooked leafy greens a day, plus a weekly total of three and one-half cups of raw greens such as arugula, spinach, and kale.

Check out your local farmers market — and enjoy.