Nicki and Mike Lamping, of Old Bones Enterprises, offer some of the most colorful and exotic vegetables in the area.
Orofino Farmers’ Market vendor of the week: Old Bones Enterprises
The Orofino Farmer’s Market meets weekly at Orofino City Park every Tuesday from 3 to 7 p.m. Each week offers a wide variety of produce, baked goods, arts, and crafts, and has been so well received that the market will continue into the second Tuesday of October.
Nicki and Mike Lamping of Old Bones Enterprises live in Craigmont and for the past couple of years have invested their green thumbs and hard work in a garden located at the center of Camus prairie, at an elevation of 4000 feet. As if the location and climate of the area were not challenging enough add to these factors the heavy clay soil. They grow amazing products without the use of pesticides or herbicides.
Even so, the Lampings are known for cultivating some of the most colorful and exotic vegetables in the area. Nicki and Mike have recently become more aware of the nutritional values of purple fruits and vegetables and decided to include more of them in their daily diets.
Hence, their stand offers a rainbow of produce, including red and green tomatoes, cucumbers, green and purple beans, beautiful bouquets of carrots in various colors, peppers, beets, several types of potatoes, zucchini, and yellow squash, Swiss chard, Siberian and giant Elephant garlic.
The Lampings can also be found at the Kamiah Farmers’ Market on Saturdays.
Recipe of the Week
Purple Cabbage Salad with Currants, Carrots, & Almonds
Makes 4-6 Servings
1
Small head purple cabbage, about the size of a softball
4 carrots, shredded
Sliced or slivered almonds
Dried currants or raisins
Dressing
2
Tbs balsamic vinegar
4 Tbs seasoned rice vinegar
2 Tbs water
1/2 tsp salt
1/2 tsp sugar
2 tsp maple syrup
4 Tbs canola oil
Trim off a small amount of the bottom of the cabbage, where the stem was. Quarter the cabbage, and cut out the thick white cores on each piece. Process through the slicing disc of your food processor, or slice thinly to make strips. Shred carrots by hand or via processor. Toss cabbage and carrots together in a large bowl.
Add currants and almonds in whatever amounts please you.
Whisk all the dressing ingredients together save for the oil. Slowly drizzle the oil in while whisking to emulsify. Balsamic vinegars vary drastically in flavor. Some are tart and thin, some are sweet and thick, so adjust the dressing as needed to suit the vinegar you have.
Health benefits
of purple vegetables
When you ponder the world of vegetables, do you only think green? If so, you're missing out on a group of fruits and vegetables that Americans get far too little of, the purple ones. Purple fruits and vegetables contain a variety of phytochemicals important to health that are lacking in green, yellow, and orange fruits and vegetables that so many people put on their plates.
Here's an even better reason to add purple fruit and vegetables to your diet. According to a study known as the National Health & Nutrition Examination Survey (NHANES), people who eat purple vegetables have a reduced risk of heart disease, diabetes, and metabolic syndrome, a common metabolic disorder that's a precursor to Type 2 diabetes.
The NHANES analysis also showed that purple fruit and vegetable eaters have lower blood pressures and smaller waist circumferences.
Although each color group of fruits and vegetables boasts various phytochemicals, recent research has highlighted the benefits of those found in red, purple and blue fruits and vegetables. Anthocyanins are responsible for the vibrant colors of ripe blueberries, cherries and black currants. They're also found in rhubarb, red beets, eggplants and plums.
In humans, anthocyanins have been shown to boost levels of brain chemicals that influence memory and learning and promote healthy aging of the eyes. They're also known to possess potent anti-inflammatory properties, making them useful in the prevention and treatment of arthritis and other degenerative diseases.
A growing body of scientific evidence suggests that anthocyanins have powerful cancer-fighting potential and the ability to inhibit the growth of colon cancer cells to some degree.
These seem to be some compelling reasons to add more purple fruit and vegetables to your diet. Now, which ones should you add?
Red cabbage
Red cabbage is a rich source of two types of phytochemicals thought to play a role in preventing certain types of cancer, particularly breast cancer.
These chemicals known as indoles and sulforaphane help the body to detoxify and break down estrogen so it's excreted and is less likely to stimulate breast tissue to develop into a cancer. It's also an excellent source of vitamins A, C, and K. The best way to prepare red cabbage to preserve its vitamins and phytochemicals is to lightly steam it or eat it raw.
Blackberries
Blackberries are a healthy source of a group of flavonoids known as anthocyanins. These purple plant pigments give blackberries their rich, deep purple coloration and also appear to play a role in counteracting DNA damage that could lead to cancer as well as reducing inflammation in the body. Studies are currently underway looking at the role anthocyanins may play in preventing human cancers.
Grapes
Grapes are a rich source of flavonoids, powerful antioxidants that help to prevent free radical damage to the cells of the body. This may help to reduce the incidence of certain types of cancer as well as offset some of the effects of aging. Regular consumption of red wine appears to raise HDL (the good cholesterol component) and may protect against heart disease. This effect isn't seen with white wine so it appears it's the presence of the unique flavonoids in the grapes that account for the positive benefits.
Although you can't go wrong with these three purple fruits and vegetables, to get more purple, you can also choose from eggplant, elderberries, plums, pomegranates, prunes, cranberries, beets, or try something more exotic - like purple cauliflower.