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Narsai David: Cruciferous Vegetables

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A sign is posted near a row of Kale at the City Hall Victory Garden August 11, 2008 at Civic Center Plaza in San Francisco, California.  (Photo by Justin Sullivan/Getty Images)

A sign is posted near a row of Kale at the City Hall Victory Garden August 11, 2008 at Civic Center Plaza in San Francisco, California. (Photo by Justin Sullivan/Getty Images)

Narsai David (CBS) Narsai David
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Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

(CBS SF) – It’s the time of year for the cruciferous vegetables. The word ‘cruciferous’ has a bit of a back story – crucifer, as in a cross – all of the vegetables in this category have a blossom shaped like a tiny little cross. It’s pretty and yellow in color, mustard yellow being the most common tint.

Pretty soon, you’ll be seeing valleys in the wine country dotted with these yellow blossoms – cruciferous vegetables – kale (pictured), collard greens, broccoli, Chinese broccolis, cabbage, Brussels sprouts among the most popular varieties.

There’s no better time than the present to enjoy these tasty veggies. Most other types of vegetables won’t be produced locally and ready for eating until Spring.

KCBS Food and Wine Editor Narsai David:

There are so many things you can do with these cruciferous veggies – a slow braise, cook them slowly and let them simmer on the back of a stove. Try mixing different ones together for pretty, contrasting colors. They’re delicious side by side. Add a little bit of onion to sweeten up any of these vegetables.

(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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