Root Vegetables Washington DC

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 Washington, DC that can help answer your questions about Root Vegetables.

New Morning Farmers Market
Sheridan School
Washington, DC
Hours
June-March Saturdays, 8:00 A.M. - 1:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Adams Morgan Farmers Market
(301) 587-2248
18Th St. And Columbia Rd. Nw
Washington, DC
Hours
May-December
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Ward 8 Farmers Market
(202) 543-9363
500 Alabama Ave. Se
Washington, DC
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Mount Pleasant Farmers' Market
(410) 303-0864
3200 Mount Pleasant St Nw
Washington, DC
Hours
05/01/2010-11/20/2010 Saturday, 9 Am - 1 Pm.
Items
Baked Goods, Cheese, Flowers, Fresh Fruit, Herbs, Honey, Jams Jellies And Preserves, Meat Or Poultry, Nuts, Plants, Vegetables
Vendors
This Market Has 9 Vendors.
Other
Organic: Yes
Year Round?: No
Credit/Debit: Yes
Wic: Yes
Snap: Yes
Sfmnp: Yes
Wic Cash?: Yes

Stanton & Turner Open Air Farmers Market
Stanton And Alabama Avenue Se
Washington, DC
Hours
June-November
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Broad Branch Farmers Market
Lafayette Elementary School
Washington, DC
Hours
April 25-November, Saturday, 9:00 A.M. - 1:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Historic Brookland Tuesday Farmers Market
10Th &Amp; Otis Streets, Ne
Washington, DC
Hours
May-October Tuesday, 4:00 P.M. - 7:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Palisades Farmers Market
(202) 744-7077
48Th Place Nw At Macarthur Blvd
Washington, DC
Hours
Sunday, 8:00 A.M.-1:30 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Open Air Farmers Market
(202) 678-0610
Oklahoma Ave. And Benning Rd., Ne
Washington, DC
Hours
April-November Thursday, 7:00 A.M. - 4:00 P.M.
Other
Year Round?: Yes
Year Round?: Yes
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Eastern Market Outdoor Farmers Market
(202) 478-2429
306 7Th Street Se
Washington, DC
Hours
January-December, Saturday &Amp; Sunday, 7:00 A.M. - 4:00 P.M.
Other
Year Round?: Yes
Year Round?: Yes
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

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