Cruciferous Vegetables Lebanon PA

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 Lebanon, PA that can help answer your questions about Cruciferous Vegetables.

Brandthaven Farms
(717) 274-5277
25 Branthaven Drive
Lebanon, PA

Data Provided by:
Lebanon Farmers Market
(717) 272-9227
35 S. Eighth St.
Lebanon, PA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
Thursday, Friday, 8:00 a.m. - 7:00 p.m. Saturday, 7:00 a.m - 3:00 p.m.
County
Lebanon

Strites Orchard
(717) 564-3130
Harrisburg, PA
Membership Organizations
Ecovian

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Sideling Hill Turnpike Plaza Farmers Market
(717) 787-5086
Sideling Hill Turnpike Sevice Plaza; Rte 76 between exits 161 and 180
Hustontown, PA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
Sunday, 11:00 a.m. - 7:00 p.m.
County
Fulton

Broad Street Farmers Market
(717) 236-7923
1233 N. 3rd St.
Harrisburg, PA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
Saturday, 8:00 - 4:00 p.m.
County
Dauphin

Landisdale Farm
(717) 865-6220
Jonestown, PA
Membership Organizations
Ecovian

Data Provided by:
Saturday's Market
(717) 944-2555
3751 3751 East Harriburg Pike; Rte 230 between Middletown and Elizabethtown
Middletown, PA
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
Saturday, 8:00 a.m. - 4:00 p.m.
County
Dauphin

Roots Country Market and Auction
(717) 898-7811
705 Graystone Rd.
Manheim, PA
General Information
Covered : Yes
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
November- Tuesday, 9:00 a.m. - 8:00 p.m.
County
Lancaster

Mount Joy Farmers Market
(717) 653-4227
101 East Main Street; Union National Community Bank parking lot
Mount Joy, PA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-September Saturday, 8:00 a.m. - 12:00 Noon
County
Lancaster

Pennsylvania Open Air Market
(717) 697-9617
Farm Show parking lot; Cameron St.
Harrisburg, PA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-November Tue, Fri, 11:00 a.m. - 7:00 p.m.
County
Dauphin

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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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