Cruciferous Vegetables Moscow ID
Bonners Ferry, ID
Covered : No
Open Year Round : No
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
May-October Saturday, 8:00 a.m.- 12:00 noon
How to Love Broccoli
You know broccoli is good for you, yet those icky-veggie
By Eric Schneider
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
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.
Shopper’s Eye: Look for firm leaves with no yellowing.
Shopper’s Eye: Curds should be a clean, creamy white.
Shopper’s Eye: Florets should be compact with no yellowing, with firm stalks and stems.