Root Vegetables Shepherdsville KY

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 Shepherdsville, KY that can help answer your questions about Root Vegetables.

Bullitt Country Farmers Market
1825 South Preston Highway
Shepherdsville, KY
 
Jeffersontown Farmers Market
(502) 267-1674
10434 Watterson Trail; City Pavilion
Jeffersontown, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Tuesday 2 pm - 5 pm Saturday 7:30 am - noon
County
Jefferson

Whole Alternatives Foods
(502) 583-4402
1402 W Main St
Louisville, KY

Data Provided by:
Victory Park Farmers' Market
(502) 775-4041
Victory Park; 22nd and Kentucky St.
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday 12 noon - 4 pm
County
Jefferson

18th Street Farmers' Market
(502) 778-1672
1811 Standard Ave.; Outside the historic Saint George's Catholic School
Louisville, KY
General Information
Covered : Yes
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
Wed - Sat 10 am - 7 pm
County
Jefferson

Beechmont Open Air Market
(502) 367-2652
4574 S. Third St.; Beechmont Baptist Church
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Saturday 8 am - 12 noon

Taylorsville Main Street Farmers Market
(502) 252-1400
46 East Main Street; Parking Lot of T&R Antiques
Taylorsville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Wednesday, Saturday, 8:00a.m. - 12:00noon
County
Spencer

Phoenix Hill Farmers Market
(502) 583-7133
829 E. Market St; parking lot of "The Felice" complex
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-October Tuesday 3 pm - 6:30 pm
County
Jefferson

Old Louisville Farm Works Market
(502) 500-1459
1143 South Third St.; Parking lot of the Walnut St. Baptist Church
Lousiville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Wednesday 3 pm - 6 pm
County
Jefferson

St. Matthews Farmers Market
(502) 222-9504
330 N. Hubbard Lane; Massie Avenue
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-September/October Monday & Thursday, 2:00p.m. - 5:00p.m.

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.

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