Root Vegetables Burlington VT

This page provides relevant content and local businesses that can help with your search for information on Root Vegetables. You will find informative articles about Root Vegetables, including "Buried Treasures". Below you will also find local businesses that may provide the products or services you are looking for. Please scroll down to find the local resources in Burlington, VT that can help answer your questions about Root Vegetables.

Intervale Community Farm
(802) 658-2919
128 Intervale Rd
Burlington, VT

Data Provided by:
Jericho Settlers' Farm
(802) 899-4000
22 Barber Farm Road
Jericho, VT

Data Provided by:
Town of Essex Farmers Market
(518) 834-7306
On The Green Behind Town Hall
Essex, NY
06/25/2010-09/05/2010 Sunday, 10:00 A.M. - 2:00 P.M.
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Winooski Farmers Market
Winooski Falls Way, in front of Champlain Mill
Winooski, VT
General Information
Covered : No
Open Year Round : No
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
June 11-October 15 Thursday, 3:30 PM- 6:30 PM

Bove's of Vermont
(802) 862-7235
68 Pearl St
Burlington, VT

Data Provided by:
Goose Creek Farm
(802) 482-3404
201 Beliveau Road
St. George, VT

Data Provided by:
Willsboro Farmers' Market
Rt. 22
Willsboro, NY
06/10/2010-09/09/2010 Thursday, 9:00 Am - 1:00 Pm.
Baked Goods, Crafts And Woodworking Items, Fresh Fruit, Honey, Vegetables
This Market Has 15 Vendors.
Organic: Not Known
Year Round?: No
Credit/Debit: No
Wic: Yes
Snap: No
Sfmnp: No
Wic Cash?: No

Valley Dream Farm LLC
(802) 644-6598
5901 Pleasant valley Rd
Cambridge, VT

Data Provided by:
Seventh Generation, Inc.
60 Lake St
Burlington, VT

Data Provided by:
Half Pint Farm
(802) 316-6073
Burlington, VT
Membership Organizations

Data Provided by:
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.

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.

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