Brassicas and the Wednesday Farmer’s Market

by on June 17th, 2015

BrassicasI ♥ the Wednesday Farmer’s Market. There are fewer vendors and fewer shoppers so you can take your time and talk to the farmers. Or if you’re in a hurry, you can get in find what you need and get out all in a few minutes. Wednesday trips to the Farmer’s Market are super convenient for me because I am able to pick up my CSA box and deliver the produce that is donated from the Library Children’s Garden to Table to Table.

This time of year you can get a lot of lovely leafy veggies like kale and collards at the market. These kinds of vegetables are called brassicas and they are NUTRITIONAL POWERHOUSES. Not a fan? Give ‘em another try with fun recipes and cooking techniques featured in Laura B. Russell’s new book, Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More. This book will show you how to bring out the flavors of these brassicas without the usual boiling or burial under a blanket of cheese.

My new favorite go-to recipe for kale (or collards) is called Brazilian Kale. It’s simple: take a pile of kale or collards, de-stem the leaves and roll them up like a cigar. Next slice the rolls into thin strips. Mince a couple garlic cloves, then heat olive oil or coconut oil in a frying pan. Once it’s at a medium heat add the garlic for a few minutes (don’t burn it!), then add the sliced up kale. Stir-fry everything for a few minutes, then add a pinch of salt. So delish and so healthy! What’s your favorite brassica recipe?

One Response to “Brassicas and the Wednesday Farmer’s Market”

  1. Susan Craig says:

    Kale, cherry, and barley salad — make it every year during cherry season — right now! Pitting the cherries is sort of a pain, but it’s worth it. Original recipe is from a library cookbook — much used, dripped on copy in my file (I am SO old school 🙂

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