Root Vegetables Spanish Fork UT

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 Spanish Fork, UT that can help answer your questions about Root Vegetables.

Freshwater Organics
(801) 949-3570
10204 S. 4440 W.
Payson, UT

Data Provided by:
Spanish Fork Farmers Market
(801) 804-4530
City Center 40 South Main St. parking lot
Spanish Fork, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
August-October Saturday, 7:00 a.m.-1:00 p.m.
County
Utah

Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Saturday, 9:00 a.m.-2:00 p.m.
County
Utah

Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Saturday, 8:00 a.m.-10:00 a.m.
County
Utah

Good Earth Natural Foods
(801) 375-7444?
1045 S University Av
Provo, UT
 
Roberts Ranch & Gardens
(801) 836-0232
Spanish Fork, UT
Membership Organizations
Ecovian

Data Provided by:
Syracuse Farmers Market
(801) 825-3633
1891 West 1700 South; Syracuse Museum and Cultural Center
Syracuse, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-September Saturday, 9:00 a.m.-12:00 noon
County
Davis

Jacob's Cove Heritage Farm
(888) 880-8039
Orem, UT
Membership Organizations
Ecovian

Data Provided by:
Herb Shop Connection
(801) 489-8797?
1195 Spring Creek Pl
Springville, UT
 
Good Earth Natural Foods Market
(801) 765-1616
500 S State
Orem, UT
 
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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Click here to read the rest of this article from Energy Times