Root Vegetables Ferndale MI

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 Ferndale, MI that can help answer your questions about Root Vegetables.

Lakeplain Prairie Organic Farm and Vandalia Garden Farm Cooperative
(313) 302-0319
4819 Ashland
Detroit, MI

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Organic Buying Club Metro Detroit
(866) 602-3848
18601 15 Mile
Clinton Twp, MI

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Birmingham Farmers Market
(248) 433-3550
City Parking Lot #6, Old Woodward
Birmingham, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July-October Sunday, 9:00 a.m. - 2:00 p.m.
County
Oakland

Detroit Eastern Market
(313) 833-3305
2934 Russell Street; Between Mac & Grasser St. on Russell St.
Detroit, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
Farmers Market Saturday, 6:00 a.m. - 5:00 p.m.
County
Wayne

West Park Farmers Market
Grosse Pointe Park, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No

Jupazza Featuring Vitale Farms Cooperative Farm
(248) 495-6259
604 Grace Ave.
Rochester Hills, MI

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Royal Oak Farmers Market
(248) 246-3276
316 East 11 Mile Road
Royal Oak, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
November-December Friday & Saturday 7:00 a.m. - 1:00 p.m.
County
Oakland

Northwest Detroit Farmers Market
(313) 835-8190
1500 Southfield, Bushnell Congregational Church
Detroit, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Augusst-October Thursday, 4:00 p.m. - 8:00 p.m.

Downtown Farmington Farmers Market
(284) 841-4959
Farmingon Pavillion; Corner of Grand River& Grove Streets
Farmington, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May-November Saturday, 8:00 a.m. - 3:00 p.m.
County
Oakland

Downtown Rochester Farmers Market
(248) 656-0060
Parking lot, corner of E Third & Water Street
Rochester, MI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May-October Saturday, 8:00 a.m. -1:00 p.m.
County
Oakland

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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.

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