For many foodies and health enthusiasts, waking up early to get first dibs at the weekly local farmer’s market is more exciting than opening presents on Christmas morning. That’s because each stand is full of its own unique farm treasures, many absolutely overflowing with fresh vitamins and minerals to heal your body.
We checked in with preventative medicine expert Sandra Carter, MPH, PhD, managing director of Mushroom Matrix, for a few tips to help you pick the freshest, most flavorful spring farmer’s market picks. Here are some of her favorites:
Strawberries. You can smell fresh strawberries as you enter the farmer’s market, she says, noting how they lure you in with their sweet smell. High in antioxidants, strawberries are natural antiaging berries. “They are a great snack to eat when you crave something sweet, as they are low in calories but high in vitamins C, B6, K, fiber, and amino acids,” Carter notes.
Mushrooms. “There is a terrific mushroom stand at our local farmer’s market in San Diego that has an amazing array of fresh and dried culinary mushrooms, including morels, chanterelles, oysters, maitake, and others, depending on the season,” Carter says. Mushrooms are also packed with vitamin D. “This stand also sells our Mushroom Matrix 100% Organic Mushroom Powders, which each have their own set of benefits naturally aiding wellness, sports performance, and recovery.”
Swiss Chard. A nutritional powerhouse and usually always in season, Swiss chard is packed with antioxidants, vitamins and is easy to add to your green drink or salad.
Avocados. Depending on where you live, avocados could be a local farmer’s market pick. Full of healthy fat and rich in protein, avocados fight free radicals, protect against aging, and are an excellent source of vitamin K, vitamin B6, vitamin C, and potassium, Carter says. “It’s one of my favorites to add to any meal for added flavor and creamy texture,” she adds. (Here’s are 8 tricks to salvage overripe avocados.)
Artichokes. They are high in antioxidants and fiber and can help aid digestion. Plus, they are great to grill in the spring to help you get ready for summer BBQ season, Carter says.
BY LEAH ZERBE rodalenews.com