Root Vegetables Portland OR

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Organics to You
(503) 236-6496
606 se madison st.
Portland, OR

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Queen Bee Flowers
(503) 231-2806
P.O. Box 42112
Portland, OR

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City Garden Farms
(503) 730-0981
4319 SE Bybee blvd.
Portland, OR

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47th Avenue Farm
(503) 777-4213
6632 SE 47th Avenue
Portland, OR

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Lents Food Buying Club
(503) 282-5819
9635 SE Boise St.
Portland, OR

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Portland Green Parenting
(949) 232-7047
1842 SE 46th ave
Portland, OR

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Alberta Farmers Market
(503) 287-4333
1500 Ne Alberta Street
Portland, OR
Hours
May-September Saturday, 10:00A.M. - 2:00P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Your Backyard Farmer
(503) 449-2402
7527 SE Ramona St
Portland, OR

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Wild Food Adventures - outdoor education school
(503) 775-3828
Varies Depending on the Event - See Web Site
Portland, Oregon & Washington, OR

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Beaverton Wednesday Farmers Market
(503) 643-5345
Hall Blvd. Between 3Rd &Amp; 5Th Streets
Beaverton, OR
Hours
June 16, 2010-August 25, 2010 Wednesday, 3:00 Pm - 6:00 Pm.
Items
Baked Goods, Flowers, Fresh Fruit, Herbs, Honey, Jams Jellies And Preserves, Nuts, Other Processed Foods, Prepared Food, Vegetables
Vendors
This Market Has 25 Vendors.
Other
Organic: Yes
Year Round?: No
Credit/Debit: No
Wic: Yes
Snap: Yes
Sfmnp: Yes
Wic Cash?: No

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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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