My grandmother made the best cole slaw, but to me one of the best parts of the process was when she would slice me a wedge of cabbage and lightly salt it. It’s a cool, crunchy treat I still enjoy today. Don’t even get me started on the delicious homemade sauerkraut that our wine expert, Ross Wasserman makes each year (check back for that recipe when this year’s cabbage crop is harvested)
Cauliflower, as its name would suggest, is actually a flower. Its coarse green leaves typically cover the head, shielding it from sunlight, prevention the production of chlorophyll which would otherwise make the flower green.
Type 2 Diabetes has tripled in the last 30 years, and much of the increase correlates to the dramatic upsurge in obesity. Currently sixty-one percent of the adult population is classified as overweight or obese with a parallel increase in overweight children and adolescents. Currently diabetes afflicts more than 20.6 million people in the United States with Type 2 accounting for up to 95 percent of all cases.
Eat more of it!! Broccoli, like all cruciferous vegetables, contains large amounts of sulfur compounds that enhance the ability of the liver to remove toxins from the body. Broccoli is high in Vitamin A and various phytochemicals which may help prevent certain cancers (all this and only 44 calories per cup).
I grew up thinking I didn’t like beets. In fact, having tried a pickled beet once when I was around 7 years old kind of sealed the deal for me. It wasn’t until we started growing beets in the Beekman 1802 heritage garden and roasted them that my love affair began.
Everyone needs a little extra spice in their life every once in a while. We’ve been known to add habanero to just about everything – even our ice cream and caramel sauces.