Cruciferous Vegetables Baton Rouge LA

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Red Stick Farmers' Market Main Street Farmers Market
(225) 267-5060
501 Main Street
Baton Rouge, LA
Special Note
From The Beginning Breada Emphasized Building A Sense Of Community Among Farmers And Consumers. The Value Of Louisiana’S Rich Culture Steeped In Food And Farming Motivated Support From Urban Neighbors To Eat Locally And In Season. The Importance Of Conn

Red Stick Farmers' Market I
(225) 267-5060
5th and Main Streets
Baton Rouge, LA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No

Port Hudson Organics
(225) 658-8526
Zachary, LA
Membership Organizations
Ecovian

Data Provided by:
Parish of Ascension Farmer's Market Ascension Fresh Market
(225) 675-1750
Lamar Dixon Expo; 9039 St. Landry Road
Gonzales, LA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Saturday, 8:00 a.m. - 12:00 Noon

Hollygrove Market & Farm
(504) 483-7037
8301 Olive Street
New Orleans, LA

Data Provided by:
Red Stick Farmers' Market II
8470 Goodwood Blvd.
Baton Rouge, LA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No

Livingston Farmer's Market
(225) 567-9734
Denham Springs, LA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
7:00 a.m. - 12:00 noon

Red Barn
(225) 647-5611
13126 Highway 44
Gonzales, LA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
Daily

EarthShare Gardens
(337) 269-4901
P. O. Box 53635
Lafayette, LA

Data Provided by:
Red Stick Farmers' Market Main Street Farmers Market
(225) 267-5060
501 Main Street
Baton Rouge, LA
Special Note
From The Beginning Breada Emphasized Building A Sense Of Community Among Farmers And Consumers. The Value Of Louisiana’S Rich Culture Steeped In Food And Farming Motivated Support From Urban Neighbors To Eat Locally And In Season. The Importance Of Conn

Data Provided by:

How to Love Broccoli

You know broccoli is good for you, yet those icky-veggie
memories linger. Don't push the plate away just yet. Broccoli
(and other crucifers) can be prepared to please almost any palate.

By Eric Schneider

May 2009

For many people, broccoli—either overcooked to grayish mush or undercooked and rocklike—was the culinary bane of childhood. As a result even the most health-conscious adult may cringe when faced with a plate of the stuff.

That’s too bad, because broccoli is a nutritional superstar. Besides healthy helpings of fiber, various B vitamins plus C and K, and such minerals as iron and zinc, broccoli contains sulforaphane and other compounds that have been found to inhibit the growth of various types of cancer cells and may help people with respiratory disorders breathe easier. Other members of the broccoli family, known
collectively as the crucifers, have been shown to provide their own benefits as well.

Eve Felder’s three girls love their crucifers, especially kale; it helps that mom is associate dean at the Culinary Institute of America ( www.ciachef.edu ). She recalls a pediatrician asking oldest daughter Emma about her favorite vegetable; when Emma said kale the doctor asked Felder, “Are you feeding her enough?”

Felder says the best way to get kids to eat crucifers is to introduce them early on. “Keep a hand grinder at the table and make your own baby food,” she advises.

But even adults can learn to like properly prepared broccoli. The key, according to Felder, is cooking it until it’s soft but not mushy and keeping the pot uncovered to avoid that drab army fatigue-green color. Also, “don’t eat broccoli raw,” she says. “It’s terrible for your digestive system and it’s not good for the flavor.”

With that in mind, let’s look at preparation tips for some of the more popular crucifers.

Collard Greens

Shopper’s Eye: Look for firm leaves with no yellowing.
Cook’s Notes: A staple throughout the South, collards are at their best in the winter months. For a healthier take on a Southern classic, serve steamed collards with black-eyed peas and brown rice, or simply drizzle them with olive oil and lemon juice. The leaves tend to collect grit, so wash them thoroughly by swishing them around in several changes of cool water.

Cauliflower

Shopper’s Eye: Curds should be a clean, creamy white.
Cook’s Notes: To make tasty low-carb “mashed potatoes,” steam cauliflower until very tender then purée with butter (you can add roasted garlic cloves). Fulder also suggests roasting: Remove the core and cut off the florets, toss in olive oil, salt and pepper, and roast in a 350° oven for about 20 to 25 minutes until light brown.

Broccoli

Shopper’s Eye: Florets should be compact with no yellowing, with firm stalks and stems.
Cook’s Notes: Felder recommends boiling in salted water (it should taste salty) in a roomy, uncovered pot until soft, then cooling on a baking sheet to preserve color and nutrients. She sugges...

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