| BRASSICAS |
Chinese Broccoli Chinese Broccoli is similar looking to Italian Broccoli (Rapini). It is both leafy and cruciferous. Milder in taste to its Italian cousin, the Chinese broccoli is best steamed over broth or placed on the top of rice that is beings teamed about 5 minutes before it is finished cooking. I love the taste with a simple drop of toasted sesame oil if you are serving it hot. I like filtered first press sesame oil drizzled on top if you are serving it cold. Brussel Spouts Oh That thanksgiving debate! Every year the question is what to do with them. I love brussel sprouts cooked every way: boiled, steamed, grilled, roasted, sauteed. I also love them shaved raw and tossed in vinaigrette. They hold sauces in the folds of the leaves and when the base is scored with an “x” absorb flavors into the base too. Par boiled, then tossed in salt and white pper, roasted at 400* for 15 minutes then tossed again in olive oil and fresh raspberries is a family favorite! Kohlrabi An odd looking vegetable resembling an overstuffed stem. The round flesh is mild, juicy and slightly sweet. The smaller the bulb the sweeter and juicier flavor. It is served raw in salads - sometimes replacing radishes. It also shows up cooked in stir frys, roasted with salt & pepper and boiled. Broccoli A true Italian import. There are several varieties in Italy that are slowly making their way “across the pond.” No one in America is a stranger to broccoli but we sure do have opinions about it. Broccoli farmers dumped their crops on the white house when the 1st President bsh announced he didn’t like it. It shows up as gray compost in school and hospital cafeterias all over the country. Broccoli is actually an amazing wonder food full of Vitamin B6, Folate and Vitamin C. It is also full of water and a great colorful addition to every plate! I prefer broccoli raw, or at most barely steamed and tossed with olive oil and lemon juice. Be careful when you are steaming or boiling it not to overcook. It is best to leave the lid off th pan so you don’t loose that beautiful green color! Broccoli Romanesco This is one wild vegetable. It looks like a cactus crossed a cauliflower. Despite the name, it is actually a kind of cauliflower, just chartreuse and spiraled and knotty. It is milder than and more tender than a cauliflower. It is beautiful as a centerpiece of any vegetable platter hot or cold! Bok Choy This is a hardy, winter crop that is a beautiful, healthy and fast way to dress up the vegetable side of any plate. It is best small, with the outer most leaves detached, and steamed or stir fried quickly. Didn’t drink you O.J. today? 1 small bok choy has 75% of all the calcium you need for the day! Rapini (broccoli rabe) This is a true Italian staple! I love this vegetable as an all purpose plate pleasure! It is both leafy, crunchy and cruciferous! It is best barely steamed and drizzled with unfiltered extra virgin olive oil. Skip the salt and drizzle some olive brine on top instead! Turnips Turnips are a great Autumn and Winter crop! They are excellent raw - crunchy, mild and tossed in an Asian vinaigrette. Cooked they become creamy, soft and slightly sweet. I love them roasted in the oven with salt and white pepper. They can be a caterer’s dream vegetable because they can be stuffed pre or post roasting and hold up a beautiful and edible presentation for soups, risottos and stuffings! Rutabaga Rutabagas are common in North America, Northern and Western Europe, and Scandinavia. They are also referred to as “yellow turnips.” Much of the same comments apply however Rutabagas do not share all the healthy components of the turnip. They can, in very high doses, produce hyperthyroidism. Eating them in small does, such as roasted in the oven with other vegetables and meats can be satisfying! The Brassicas Greens tatsoi, ethiopian mustard, kale, collard greens, mizuna, siberian kale, canola/rape seeds, mustard greens, cabbage, chinese cabbage, and napa cabbage They are all wildly different varieties of greens in shape, flavor and texture. They are all best digested by the body when cooked - not over cooked - they loose al nutritional value. Check out our “GREENS” page for more info and cooking suggestions. |
| Brassica (Brás-si-ca) is a genus of plants in the mustard family and commonly known either as cabbages, or as mustards. This category of plants contains over 30 varieties - more important agricultural and horticultural crops than any other genus. They are native in the wild in western Europe, the Mediterranean and temperate regions of Asia.. A quick sample list of names will surprise you: turnips, kohlrabi, cabbages, brussel sprouts, cauliflower, broccoli, mustard and so on. Brassica vegetables are highly regarded for their nutritional value. They provide high amounts of vitamin C, fiber and contain potent anti-cancer, anti- viral, and anti bacterial properties: 3,3'-Diindolylmethane, sulforaphane and selenium. I have separated the list of common varieties into 2 groups - roots and greens. I will tell you all about these greens, and many others on the “greens” page: GREENS The common roots and cruciferous vegetables in this category are here for your sampling! |