Cruciferous Vegetables Moscow ID

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Soil Stewards at the University of Idaho
(208) 301-4538
Moscow, ID
Membership Organizations
Ecovian

Data Provided by:
Living Soil Microfarms
(208) 882-0410
Moscow, ID
Membership Organizations
Ecovian

Data Provided by:
Washington State University Organic Farm
(509) 335-5893
Pullman, WA
Membership Organizations
Ecovian

Data Provided by:
Solstice Farm - Mitch Rivkin Colleen Mooney
(208) 267-7580
3017 Crossport Road
Bonners Ferry, ID

Data Provided by:
Cosmic Apple Gardens
(208) 787-2082
P.O. Box 775
Victor, ID

Data Provided by:
Amy E's Bakery
(208) 883-9582
PO Box 8566
Moscow, ID

Data Provided by:
Moscow Farmers Market
(208) 883-7036
Friendship Square, 4th & Main Street; P.O. Box 9203
Moscow, ID
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Saturday, 8:00 a.m.- 12:00 noon
County
Latah

MaryJanesFarm
(208) 882-6819
214 N Main St
Moscow, ID
 
Greenmans Garden Inc
(208) 914-5156
3341 Wilson Lane
Emmett, ID

Data Provided by:
Urban Green Harvest
(208) 890-1459
3025 Dalton
Boise, ID

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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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