Also called cabbage turnip, the two varieties of kohlrabi, green and purple, should both have medium-sized firm roots. The coloring should be light for the green variety and deep for the purple variety. The greens for both varieties should be crisp and firm. Leaves can be eaten raw in salads or steamed. The bulbs can…

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Kale is great for decoration, can be prepared as you would spinach and is a great source of dietary fiber. Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach. Once called borecole, the word kale was bestowed by the Scots who are the champion kale consumers.…

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White Cauliflower: Like broccoli, cauliflower is a member of the cruciferous family. It has wonderful phytochemicals which fight off diseases. Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli. If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color. Orange Cauliflower: It…

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Green Cabbage:  Sturdy and abundant, cabbage is a longstanding dietary staple throughout the world.   It belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts.The most common method of preparing cabbage is to shred it using a food processor or a cheese vegetable grater. Use melted butter and caraway seeds,…

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Don’t discard the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding to stir-fry makes a great star-shaped addition to the appearance and texture of…

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The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than augula.” It is an Asian mustard green. Mizuna makes an excellent salad green, and is frequently found in mesclun. It is also used in stir-frys & soups.

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Bok choy has long bleach–white, well-shaped & unblemished stalks.  The stalks are crisp like celery but are not stringy & tender when cooked. Dark green leaves are highest in vitamin content and flavor.  Use fresh, in salads, stir-fries, soups or anywhere you would use celery. Refrigerate unwashed in a perforated plastic bag.

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Arugula looks a little like a dandelion green and watercress and is a member of the cruciferous vegetable family.  Arugula is wonderful with fruit in salads, and is of course a tasty addition to green salads as well.

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