Root Vegetables West Point MS

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Hitching Lot Farmers Market
(662) 328-4164
2nd Avenue North
Columbus, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-October Tuesday & Thursday, 6:00 a.m.-10:00 a.m. Saturday, 7:00 a.m. - 10:00 a.m.
County
Lowndes

Henry's Farmers Market
(662) 324-1251
2080 Highway 12 West
Starkville, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-December Thursday, Friday & Saturday, 9:00 a.m.-6:00 p.m.
County
Oktibbeha

Mississippi Natural Products
(601) 694-2893
401 Main Avenue
Newhebron, MS

Data Provided by:
Petal Farmers Market
(601) 325-3774
Relay Park; Main Street behind Civic Center
Petal, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Tuesday, Thursday & Saturday, 8:00 a.m. - 12:00 noon
County
Forrest

Mississippi Band of Choctaw Indians - Choctaw Farmers Market
(601) 656-2070
Horticulture Training Facility Blackjack road
Choctaw, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 15-October Monday - Thursday, 8:00 a.m. - 2:00 p.m. Saturday, 8:00 a.m. - 2:00 p.m.
County
Neshoba

Boardtown Organics
(662) 694-1470
Starkville, MS
Membership Organizations
Ecovian

Data Provided by:
Mississippi Gourmet Mushrooms, LLC
(601) 466-8088
619 S. 18th Avenue
Hattiesburg, MS

Data Provided by:
Healing The Earth Ourselves ShooFly Farm
(601) 654-3301
58 Mill. St. POB 387
Lena, MS

Data Provided by:
Ocean Springs Fresh Market
(228) 683-4176 or 1-800-683-4176
L&N Depot; 1000 Washington Avenue
Ocean Springs, MS
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Saturday, 9:00 a.m.-1:00 p.m.
County
Jackson

City of Gulfport Farmers Market
(228) 860-4469
2625 Jones Park Drive
Gulfport, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Tuesday & Friday, 6:00 a.m. - until
County
Harrison

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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