Cruciferous Vegetables Newington CT

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New Britain Farmers Market
109 North Street
New Britain, CT
Hours
July-October Thursday, 10:00 A.M.- 1:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Alchemy Juice Bar Cafe
(860) 246-5700
203 New Britain Avenue
Hartford, CT

Data Provided by:
West Hartford Farmers Market
(860) 872-1941
Lasalle Road Public Parking Lot
West Hartford, CT
Hours
May-November Tuesday &Amp; Saturday, 9:30 A.M.- 1:30 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

HARTFORD - OLD STATE HOUSE FARMERS MARKET
Old State House, 800 Main Street
Hartford, CT
 
Middletown Farmers Market
South Green On Old Church Street
Middletown, CT
Hours
July-October Tuesday &Amp; Thursday, 8:00 A.M.- 1:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Urban Oaks Organic Farm, Inc.
(860) 223-6200
225 Oak Street
New Britain, CT

Data Provided by:
Farmers' Market at Billings Forge
(860) 548-9877
563 Broad St.
Hartford, CT
Hours
Thursday, 11 Am - 2 Pm.
Items
Baked Goods, Cheese, Flowers, Fresh Fruit, Herbs, Honey, Jams Jellies And Preserves, Maple Syrup Or Maple Products, Meat Or Poultry, Milk Or Cream, Other Processed Foods, Plants, Prepared Food, Vegetables, Yogurt
Vendors
This Market Has 13 Vendors.
Other
Organic: Yes
Year Round?: Yes
Credit/Debit: Yes
Wic: Yes
Snap: Yes
Sfmnp: Yes
Wic Cash?: Yes

Hartford Park Street Farmers Market
Walgreen'S Parking Lot
Hartford, CT
Hours
July-October Monday, 9:30 A.M.-1:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

HARTFORD - OLD STATE HOUSE FARMERS’ MARKET
Old State House, 800 Main Street
Hartford, CT
Hours
May-December Monday &Amp; Wednesday, 10:00 A.M.- 2:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Bristol Farmers Market
Old Bristol Centre Mall, 100 N. Main St.
Bristol, CT
Hours
July-October Wednesday, 3:00 P.M.- 6:00 P.M.
Other
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

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