Articles Tagged “brassicas”
Did you know that baby cauliflower heads are called buttons? So these baby brassicas are not just cute as buttons, they ARE buttons.Read More »
Embrace root-to-stalk cooking to fall in love with a new green, and reduce vegetable waste at the same time!Read More »
If you're used to getting your horseradish out of a jar, now's the time to try the real thing.Read More »
Get to know arugula flowers, an edible flower with a peppery bite, perfect for adorning all of your spring dishes.Read More »
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.Read More »
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
1. Yellow leaves or flowers? Take a pass in favor of better, greener options.
2. Does the thought of eating broccoli rabe leave you with a bitter taste in your mouth? We have ways to help.
3. Trim here and get cooking. Get ideas for every day of the week!
Read More »
We'll be focusing on more glamorous cold-weather produce in the coming weeks -- citrus, anyone? -- but today it's all about winter's root vegetable workhorses. Turnips and rutabagas are both in the brassica family (along with broccoli and cauliflower, brussels sprouts, cabbage, and more) and are as hardy as root vegetables can be -- although telling them apart can be tricky!Read More »
There's a lingering stereotype about brussels sprouts that says they're mushy, funky, and to be avoided. Not so! Brussels sprouts, which originated in Northern Europe in the 13th century or so, are actually the greatest of all brassicas: they have cabbage's vegetal sweetness, kale's versatility, cauliflower's nuttiness, and more surface area (which equals more potential crispiness) than just about any other vegetable.Read More »
Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.
Read More »