"Nobody cares if you can't dance well. Just get up and dance."
Eating with the seasons has always been my way. Since growing up in Sacramento, California where I got spoiled being able to enjoy fresh fruits and vegetables year round, I now appreciate eating with the seasons. I don’t need access to every fruit and vegetable every month of the year, unlike many Americans who don’t think about the energy it takes to transport foods from one side of the country to the other or from South America to the U.S.
At the New Albany (Indiana) Farmers Market, it has been great to find small farmers “growing under cover” in
the winter, raising cruciferous vegetables such as green and purple cabbage, Napa and savoy cabbage, bok choy.
This Brassica genus family of veggies, including broccoli, cabbage, cauliflower, and kale, is known for strong anti-cancer properties.
The Growing Healthy Kids Test Kitchen has been filled with the wonderful flavors of curries and soups featuring cruciferous veggies grown by some of my favorite Indiana and Kentucky farmers. Simply steaming half a small head of sliced
green cabbage to enjoy with parsley potatoes and vegan sausages is one of my favorite winter comfort meals. Shredded purple cabbage will be on top of tonight's tempeh tacos! Enjoy your own cruciferous delights!
With love and kindness,
Nancy Heinrich, MPH
Founder and Wellness Architect
