Brassica and other cruciferous vegetables are considered to be very healthy; they're high in fiber and many vitamins. We love them because they are delicious; cabbage, broccoli, and other cruciferous brassica have deliciously bitter and complex tastes going on.
We especially love them this time of year, when they are just beginning to emerge from the ground. They will be even more available later in the fall, and cabbage is a winter staple of course. But when they are young and tender their flavor is slightly different and delicious in its own way.
Finding brassica veggies in your CSA box? Here are some brassica posts from The Kitchn:
• Chard, Kale, and Spinach: What To Do With Hearty Greens
• In Season West Coast: Black Kale
• Recipe: Easy Kale Soup for One (or Two)
• Recipe: Easy Braised Collard Greens with Bacon
• Recipe: Velvety Broccoli and Feta Pasta
• Recipe Review: Sexy, Spicy Broccoli from The New York Times
• Recipe: Broccoli and Feta Pasta Salad
• How to Steam Broccoli in the Microwave
• Recipe: Bok Choy with Wild Mushrooms
• If You Grow Just One Thing This Spring... Plant Arugula