Living Your Best Napa Valley Life by DR. SHARON UFBERg, D.c. Local farmers’ markets offer available healthy food choices From May to October, Tuesday and Saturday morn- ings in Napa are truly special. We awake to the bright morning sunshine, the smell of fresh coffee and the rich explosion of seasonal fruits and veggies wait- ing for us at our very own Farmers’ Market. Located in the Oxbow Public Market parking lot, this tradi- tional gathering of local farmers’ bounty includes the freshest offerings available and an interesting mix of prepared specialty pastries, sweets, oils, local goods and made-to-order breakfast and lunch favorites. Wand conditions to bring fresh food to our tables. Youandering through the different vendor stalls makesme grateful to live in a community that has a climate can buy fresh farm eggs within hours of their being laid, and newly harvested herbs, greens, onions, tomatoes, cucumbers and so much more. And the fruits—oranges, cherries, berries, peaches, plums—that list goes on and on, too. The farmers all come from within a 100-mile radius, which means that the produce is able to ripen longer before it hits the market; this makes for a tastier and healthier product. And as a certified farmers’ market, all the producers and vendors must have agricultural certification from their local counties. V A L L E Y Beyond the obvious benefits of shopping the farmers’ market— the taste of the produce, supporting local farmers—farm fresh goods are actually a healthier choice, too. Here are a few reasons why: 1. Farmers’ market produce is richer in nutrients. Because the fruit and veggies are grown locally, they are picked later, so they can ripen on the vine or in the earth and have a darker, more concentrated color. 2.. Picking and eating fruits and veggies at peak freshness maximizes N A P A the flavor, and flavor is what keeps your family coming back for more. Better taste is one way to get more fresh food into a daily diet. 3. Organic farmers’ market produce is free of pesticides and harmful chemicals that may be linked to a wide array of health problems. I N 4. Farm-raised eggs come from chickens that roam free, eat grass and bugs, and are not fed hormones or antibiotics. Studies indicate that F O O D farm fresh eggs have higher levels of omega-3 fatty acids and are lower in cholesterol. Some say the darker the yolk, the more nutritious the egg. Compare the color of a fresh egg to your store-bought variety— you will be amazed at the difference in flavor, too. Karen Schuppert, president of the Farmers’ Market Board of photos by Kari Ruel Directors and certified natural chef and culinary educator, says the 36 w w w . n A P A V A L L E Y L I F E m A G A z I n E . c o m
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