Nutritious Secrets

My CSA was full of color this past week as we begin to transition from the cold of Winter to the rebirth of the land as Spring approaches. There is so much beauty in the vegetables and fruits grown on the farm, but the vibrant colors hold nutritious secrets. Secrets that gift us with life, longevity and in some cases, a healing touch.
photo (85)Speckled Butter Beans
Rich in protein, good carbs and fiber as well as iron, copper, folate, phosphorus, thiamin and magnesium.

Those with sulfite sensitivities found in processed foods will find that eating molybdenum-rich foods like butter beans may help counteract the effects of sulfites and decrease side effects like dizziness and headaches.

Sweet Potato 

A super food, rich in beta-carotene and vitamin C due to its dense, orange flesh.

The pretty color of this root veggie carries with it many health benefits including anti-inflammatory properties, lowering of blood sugar levels and in a recent discovery, has proven to possess anti-bacterial and anti-fungal properties as well.

photo (84)Green Squash
Rich in vitamin C, B6 and fiber due to the lovely green skin.

Although a starchy veggie, the green squash is full of antioxidants with links to blood sugar regulation. Leave the skin on to receive the most benefit opting to steam or sauté it instead.

 

This week’s box also included local winter greens, oranges and tangerines as well as mushrooms and beets. But these are three of my most favorite vegetables to eat during this transitional period between Winter and Spring.

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