Cruciferous Vegetables Portland OR

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Organics to You
(503) 236-6496
606 se madison st.
Portland, OR

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Queen Bee Flowers
(503) 231-2806
P.O. Box 42112
Portland, OR

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47th Avenue Farm
(503) 777-4213
6632 SE 47th Avenue
Portland, OR

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Your Backyard Farmer
(503) 449-2402
7527 SE Ramona St
Portland, OR

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Lents Food Buying Club
(503) 282-5819
9635 SE Boise St.
Portland, OR

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Portland Green Parenting
(949) 232-7047
1842 SE 46th ave
Portland, OR

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City Garden Farms
(503) 730-0981
4319 SE Bybee blvd.
Portland, OR

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Alberta Farmers Market
(503) 287-4333
1500 Ne Alberta Street
Portland, OR
May-September Saturday, 10:00A.M. - 2:00P.M.
Year Round?: No
Year Round?: No
Credit/Debit: No
Wic: No
Snap: No
Sfmnp: No
Wic Cash?: No

Wild Food Adventures - outdoor education school
(503) 775-3828
Varies Depending on the Event - See Web Site
Portland, Oregon & Washington, OR

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Beaverton Farmers Market
(503) 244-3927
Hall Blvd.
Beaverton, OR
May 8, 2010-Oct. 30, 2010 Saturday, 8:00 Am - 1:30 Pm.
Baked Goods, Butter, Cheese, Fish And Seafood, Flowers, Fresh Fruit, Herbs, Honey, Jams Jellies And Preserves, Meat Or Poultry, Milk Or Cream, Nuts, Other Processed Foods, Plants, Prepared Food, Vegetables
This Market Has 130 Vendors.
Organic: Yes
Year Round?: No
Credit/Debit: No
Wic: Yes
Snap: Yes
Sfmnp: Yes
Wic Cash?: No

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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 ( ). 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.


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.


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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