Brussels sprout

Brassica oleracea– Gemmifera Group.

Also known as Chou de Bruxelles (FR), Couve de Bruxelas (Po). It is a descendant of the common cabbage.

Brussels sprout, possibly originated in the area now called Belgium around 13th century, later moving to southern Netherlands, and the rest of north western Europe where it’s an important autumn and winter crop. It’s named after the capital of Belgium.

It’s grown for the enlarged buds (sprouts) formed in the leaf axils of erect, long stemmed plants. The buds (sprouts) are 2.5-4cm (1-1.6 inches) in diameter. They resemble miniature heads of cabbage, are consumed cooked and mostly purchased fresh, but frozen sprouts are also available.

They are similar to cabbage in taste but slightly milder in flavour and denser in texture.The characteristic flavour and taste is determined by presence of glucosinolates which are naturally occurring organic compounds that contain sulphur and nitrogen. Nutritionally, Brussel sprouts, have the same cancer inhibiting properties like cabbage and other cruciferous vegetables. Continue reading

Roasted Butternut Squash

How to Roast The Perfect Butternut SquashThe only thing I don’t like about butternut squash is the “peeling part” It takes me so long to do it. What do you use to peel butternut squash and how long does it take you?  I have one large butternut squash in my pantry right now. I bought it one week ago, and I keep postponing cooking it, because I have to peel it. I roasted this one sometime last year. It was delicous. Today is a lovely sunny day? How can I complain?? Have a pleasant week! Continue reading

Thai Eggplant

Solanum melongena, Family Solanaceae

Also known as: Thai Baby Eggplant, Thai Eggplant, Thai Green Eggplant

Thai Eggplant myfavouritepastime.comThai eggplant ranges in colour from all green to green and white stripes to white, purple or yellow. It is commonly the size of a golf ball or smaller and more or less round in shape although oblong ones are also available.

Thai Eggplant

The flesh is white with many small seeds. The skin is tender with a delicate flavour. The eggplant fruit is always eaten in its immature state, when glossy and colourful. When mature, the flesh becomes bitter and stringy and the seeds become hard and bitter. Continue reading