Root Vegetables Shelton WA

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Greenman's Garden
(360) 432-3520
251 Loertscher Road (Farm Location)
Shelton, WA

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Daisy Chain CSA
(360) 956-3380
3839 11th Ave. NW
Olympia, WA

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Provisions CSA Mushroom Farm
(360) 359-6673
P.O. Box 233
Olympia, WA

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Left Foot Organics
(360) 754-1849
11122 Case Road SW
Olympia, WA

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Shelton Farmers Market
(360) 426-2901
Olympic Highway South (Hwy 3) & Mill Street
Shelton, WA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-September Saturday, 9:00 a.m. - 2:00 p.m.

Foxglove Farm
(360) 352-3790
5439 Lemon Road NE
Olympia, WA

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Common Ground CSA
(360) 866-9527
4004 11th Ave. Nw
Olympia, WA

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Kirsop Farm
(360) 629-5390
855 Trosper Rd. SW#108-189
Tumwater, WA

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Nature's Creation Organic Farm
(360) 426-6693
3210 W Deckerville rd.
Elma, WA

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Oakland Bay Farm
(360) 485-9453
Shelton, WA
Membership Organizations
Ecovian

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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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