Cruciferous Vegetables Fort Pierce FL

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Fort Pierce Downtown Farmers Market
(772) 940-1145, (772) 595-0500
On Melody Lane
Ft. Pierce, FL
Hours
January-December Saturday, 8:00 A.M. - 12:00 P.M.
Other
Year Round?: Yes
Year Round?: Yes
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Farmville Organics
(561) 313-3569
6238 Russakis Road
Fort Pierce, FL

Data Provided by:
Organic Buying Club of South Florida PSLWest Group
(772) 785-9910
1401 Sw Cellini Avenue
Port St. Lucie, FL

Data Provided by:
D and D Farms
(772) 240-8138
5059 SW Citrus Blvd
Palm City, FL

Data Provided by:
Terra Verde Farms
(561) 401-9123
Fort Pierce, FL
Membership Organizations
Ecovian

Data Provided by:
Terra Verde Farms of South Florida
(561) 401-9123
3335 South Brocksmith Road
Fort Pierce, FL

Data Provided by:
Farmer's Market Oceanside
(772) 532-2455
2999 Ocean Drive
Vero Beach, FL
Hours
Saturday, 8 Am - 12 Pm.
Items
Baked Goods, Fish And Seafood, Flowers, Fresh Fruit, Herbs, Honey, Meat Or Poultry, Other Processed Foods, Plants, Prepared Food, Vegetables
Vendors
This Market Has 45 Vendors.
Other
Organic: Yes
Year Round?: Yes
Credit/Debit: Yes
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Osceola Organic Farm
(772) 567-1530
6980 33rd street
Vero Beach, FL

Data Provided by:
Fort Pierce Downtown Farmers Market
(772) 940-1145, (772) 595-0500
On Melody Lane; between the Fort Pierce City Marina and Main Library
Ft. Pierce, FL
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
January-December Saturday, 8:00 a.m. - 12:00 p.m.
County
St. Lucie

East Lake Village Green Market
(772) 465-5658
East Lake Village Town Center; off Lennard Road
Port St. Lucie, FL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
December-April Saturday, 10:00 a.m. - 2:00 p.m.
County
St. Lucie

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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