Root Vegetables Auburn AL

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Tuskegee Farmers Market
334-727-3309 Or 334-552-0682
402 N. Elm Street, Across From Tuskegee Post Office
Tuskegee, AL
Hours
May-March Wednesday &Amp; Saturday, May-Sept. 8:00 A.M. - 2:00 P.M. And Oct.-March , 9:00 A.M. - 12 Noon
Items
Fresh Fruit, Vegetables
Other
Organic: Not Known
Year Round?: No
Credit/Debit: No
Wic: No
Snap: Yes
Sfmnp: Yes
Wic Cash?: No

Lee County Main Street Farmers Market
(334) 749-3353
South Railroad Avenue; Between 8th & 9th Streets, Downtown
Opelika, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 2-August 25 Tuesday, Thursday & Saturday, 6:00 a.m.- 8:00 a.m.
County
Lee

Depot Farmers Market
(334) 745-0466
1032 South Railroad Avenue
Opelika, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 2- Tuesday, 3:00 p.m. - 6:30 p.m.
County
Lee

Tuskegee Farmers Market
334-727-3309 Or 334-552-0682
402 N. Elm Street, Across From Tuskegee Post Office
Tuskegee, AL
Hours
May-March Wednesday &Amp; Saturday, May-Sept. 8:00 A.M. - 2:00 P.M. And Oct.-March , 9:00 A.M. - 12 Noon
Items
Fresh Fruit, Vegetables
Other
Organic: Not Known
Year Round?: No
Credit/Debit: No
Wic: No
Snap: Yes
Sfmnp: Yes
Wic Cash?: No

Pleasant Valley Farm CSA
(256) 490-3493
Gallant, AL

Data Provided by:
Randle Farms
(334) 749-1073
Auburn, AL
Membership Organizations
Ecovian

Data Provided by:
Pioneer Farmers Market
(334) 243-5933
Corner of East Academy & North Oak Street; Downtown
Troy, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May 23-Mid-June Saturday, 7:00 a.m -10:00 a.m. Tuesday & Thursday, 5:00 p.m. - 8:00 p.m.
County
Pike

Macon County Farmers Market
(334) 552-0682
Intersection of Elm & Spring Streets
Tuskegee, AL
General Information
Covered : Yes
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
October-March Wednesday & Saturday, 8:00 a.m.- 2:00 p.m.
County
Macon

Wiregrass Farmers Market
(334) 726-5104
Farm Center
Dothan, AL
Hours
May 25-August 4 Tuesday, Friday &Amp; Saturday,
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: Yes
Wic Cash?: No

Hartselle Farmers Market
Sparkman Street Sw
Hartselle, AL
 
Data Provided by:

Buried Treasures

Affordable, readily available and packed with nutrients and fiber, root vegetables
are enjoying a renaissance among health-conscious consumers in a down economy.

By Patrick Dougherty

October 2009

We humans have always been good at figuring out how to stay alive when times were tough. Many ancient cultures found salvation in hard times by cultivating tuberous roots, which helped save them from famine and sustained them during colder months. Some 4,000 years ago, root vegetables were important currency for travelers of the Silk Road (a trade route connecting Asia with the Mediterranean, northeast Africa and Europe), and were critical staples in areas where rice cultivation was impossible, according to Laura Kelley, author of the newly published The Silk Road Gourmet (I Universe).

But root vegetables are more than just sustenance. As the “storage bin” for a plant’s nutrients, they are health-promoting powerhouses. “Although each root vegetable has its own nutritional makeup, as a group they are an excellent source of complex carbohydrates, fiber, potassium and antioxidants,” says Kelly Morrow, MS, RD, a nutrition clinic coordinator at Bastyr University Center for Natural Health in Seattle. “In fact, potatoes are among the highest in potassium of any fruit or vegetable commonly eaten in this country, while orange root vegetables are an excellent source of beta-carotene, a precursor to vitamin A.”

Throw in a surprisingly vibrant range of colors, oft-discarded greens with nutrition and taste to rival the roots and nearly limitless culinary uses, and it becomes clear that each of these root vegetables is a buried treasure waiting to be unearthed and enjoyed.

CARROTS
Sweet and crisp, carrots contain some of the highest levels of beta-carotene (precursor to vitamin A) available in a single food source. Also loaded with vitamin C and potassium, carrots offer their highest nutritional value when lightly cooked because the outer fiber breaks down to enable easier nutrient absorption.

Kitchen Notes: With the highest levels of beta-carotene and minerals located just under the skin’s surface, unpeeled carrots will yield the most nutrition. Store them away from apples and pears, which release gases that can cause carrots to become bitter.

Varieties: Carrot varieties literally range from A to Z (Akaroa Long Red to Zino). While we’re most familiar with bright orange carrots, wild carrots feature colors from pale tan to deep purple.

BEETS
This colorful root contains the highest sugar content of all vegetables and is packed with vitamins A, B and C, along with potassium and a spectrum of other minerals. Beets are also considered blood cleansers and builders.

Kitchen Notes: Boiling cause nutrient loss, so steam beets in their skins. Raw beets have a crunchy texture that becomes soft and buttery when they are cooked. Beet greens are often discarded, but they too contain abundant nutrients and rich flavor.

...

Click here to read the rest of this article from Energy Times