Cruciferous Vegetables Gulfport MS

This page provides relevant content and local businesses that can help with your search for information on Cruciferous Vegetables. You will find informative articles about Cruciferous Vegetables, including "How to Love Broccoli". Below you will also find local businesses that may provide the products or services you are looking for. Please scroll down to find the local resources in Gulfport, MS that can help answer your questions about Cruciferous Vegetables.

City of Gulfport Farmers Market
(228) 860-4469
2625 Jones Park Drive
Gulfport, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Tuesday & Friday, 6:00 a.m. - until
County
Harrison

Charles R. Hedgewood Farmers Market
(228) 435-6296
Underneath the I-110 overpass and Howard Avenue
Biloxi, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Tuesday & Thursday, 6:00 a.m. - 4:00 p.m.
County
Harrison

Saucier Farmers Market
(228) 697-1178
25950 Old Highway 49
Saucier, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Wednesday & Saturday, 7:00 a.m. - 5:00 p.m.
County
Harrison

Mississippi Gourmet Mushrooms, LLC
(601) 466-8088
619 S. 18th Avenue
Hattiesburg, MS

Data Provided by:
Mississippi Natural Products
(601) 694-2893
401 Main Avenue
Newhebron, MS

Data Provided by:
D'Iberville Farmers Market
(228) 392-7966
10383 Automall Parkway
D'Iberville, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Wednesday & Friday, 7:00 a.m.-5:00 p.m.
County
Harrison

Pass Christian Market in the Park
(228) 324-2109
War Memorial Park on Highway 90
Pass Christian, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Saturday, 8:00 a.m. - 11:00 a.m.
County
Harrison

Waveland Farmers Market
(601) 798-8759
301 Coleman Avenue
Waveland, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
January-December Wednesday, 6:00 a.m.-12:00 noon Saturday, 8:00 a.m. - 12:00 noon
County
Hancock

Healing The Earth Ourselves ShooFly Farm
(601) 654-3301
58 Mill. St. POB 387
Lena, MS

Data Provided by:
Mid-Town Farmers Market
(662) 915-5639
Mid-Town Shopping Plaza
Oxford, MS
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-September Wednesday, 2:30 p.m.-5:30 p.m. Saturday, 7:00 a.m.-11:00 a.m.
County
Lafayette

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...

Click here to read the rest of this article from Energy Times