Eating seasonally is a delicious option for many reasons. Not only are you getting produce at the peak of its flavor, you are also getting it at the peak of its nutrition. While it can be sad to see the summer tomatoes, berries and corn disappear from the market, fall brings its own delicious bounty to the table and each seasonal ingredient is packed with nutrients that do your body good. Food is medicine. Food nourishes. That’s why we eat, right? Fall and winter produce offerings often match the colors of the season and those colors boast a variety of good-for-you nutrients. Here is a breakdown of ingredients the season has to offer and why you should be eating it.
Tag: brussels sprouts
You must admit, Brussels sprouts are cute. They resemble baby cabbages and their flavor is reminiscent of their popular cousin, broccoli. But they’re often snubbed. Why? My guess is, Brussels sprout-haters have, at some point, eaten them when they weren’t cooked correctly. Brussels sprouts taste horrible when they’re over-cooked. When cooked properly, the sprouts are bright green, fork-tender and wonderful. Especially the way I make them, roasted with Parmesan cheese and smoked paprika. Read on…
In honor of World Cancer Day, we’re focusing on cruciferous veggies—those from the cabbage family. Studies show that these vegetables have a special plant chemical that protects against cancer. Here are some ideas on how to incorporate them into your everyday eating plan.
Cruciferous vegetables include cabbage, broccoli, cauliflower, turnips, kale, and Brussels sprouts. These superstar veggies are packed with so many nutrients it’s tough to keep count. They contain fiber, vitamins A and C, riboflavin, B6, folic acid, magnesium, potassium and omega-3 fats. What’s more, they also have plant chemicals known as glucosinolates that have been shown to help reduce the risk of various types of cancer.
A 2011 study in the International Journal of Urology found that the more veggies that were eaten from the cabbage family, the lower the risk was from prostate cancer. According to the American Institute for Cancer Research, studies also link the various components in cruciferous veggies to helping reduce the risk of colorectal, esophageal, stomach, mouth and pancreatic cancer.
Pick up a bunch of these little green beauties on your next trip to the market. Not sure how to cook them? We’ve got simple recipes to get you started, plus some fun facts for Brussels sprout connoisseurs.
What, Where & When?
Thought to have been cultivated in 16th century Belgium, Brussels sprouts are part of the cabbage family and actually look like mini heads of cabbage. Many rows of sprouts grow on a single two to three foot long stalk. The sprouts are usually ½ to 1 ½-inches in diameter. Smaller sprouts are more tender than larger ones. They have a strong nutty or earthy flavor and can be slightly bitter. Their peak season is from late August through March.
There’s no lack of choices at Thanksgiving, but certain seasonal foods should take top priority. If you’re going to indulge, why not fill up on the flavor-filled, good-for-you stuff? Here’s our top 10 picks for your plate.
Brussels sprouts have a bad reputation, but everyone shared lots of praise — and some yummy serving suggestions — this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informal Facebook poll. Check out our list of favorite comments for great ways to enjoy fall produce — plus, a Thanksgiving stuffing recipe!
I refuse to believe my clients when they tell me they don’t like Brussels sprouts. My response is always to ask two questions:
1. Have you ever tried them?
2. Have you ever tried them properly prepared? That is, not out of a can or overcooked!