[caption id="attachment_688" align="aligncenter" width="753"]photos by James Ransom photos by James Ransom[/caption]

Recently, on a trip to Everleigh Markets I learned a beautiful new word...brassica. Brassica, also known as Brassica oleracea, are the family of plants consisting of broccoli, cauliflower, cabbage, kale and cauliflower. They are often referred to as cole crops, which is derived from the Latin word caulks meaning stem, and are members of the mustard family. Brassica are particularly well known for their exceptional nutritional value. They are packed with vitamin c and contain many nutrients that have cancer fighting properties.


Interestingly brassica are some of the few vegetables that should not be consumed raw and are most easily digested by the human body when slightly steamed for at least 3 to 4 minutes. Cooking these veggies aid digestion and eliminates all possible anti-nutrients. A quick stir-fry or sauté are some other great ways to cook them. An easy and yummy way to cook and serve brassica vegetables is to lightly steam them and serve with organic extra virgin olive oil and lemon juice. You could also sprinkle broccoli and brussel sprouts with toasted sesame seeds for some extra flavour and we sometimes add a splash of organic, wheat free tamari to spice things up a little. They are perfect as a side dish or a light meal if you're not too hungry.



The great news is that brassica are winter vegetables and can be found in abundance at farmer's markets and organic food stores. They look great, taste great and are packed with goodness to support and care for your body during the cold months. So now is the time to dig in!



For more information check out Organic Gardening.


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