Modified shipping containers are allowing small-time farmers to grow hydroponic plants, herbs and vegetables to satisfy local consumers and restaurants during peak winter months. "In a city, you can grow enough produce using this technology to make a scalable business," says Shawn Cooney, who uses a digitally controlled Freight Farm container to grow kale, mustard greens and wild mint in Boston throughout the winter.
The deep green, hearty leaves of cavolo nero boast a bitter flavor similar to those of its cousin, kale, but with a burst of peppery flavor and a sweet aftertaste. The crinkly leaves are best when separated from the stem and blanched before being sauteed and added to pasta and sausage, braised or served in a crunchy salad.
There are greens with even more nutritional density than kale, David Zinczenko writes, citing a CDC report that ranked 47 vegetables and fruits by nutritional density. Watercress tops the list, Zinczenko writes.
Research indicates that omega-3 fatty acids may benefit people with depression, bipolar disorder and other mood disorders, but registered dietitian Gretchen Vannice says RDs must consider the proper combination of fats, along with other treatments, to get the best results. Clients also should talk with their physicians before starting on omega-3s, and should continue any medications they are already taking, experts said.
The traditional green-bean casserole often is the only green vegetable on the Thanksgiving menu, but autumn offers hearty options such as kale, Brussels sprouts and broccoli, chef and cookbook author Kim O'Donnel writes. She recommends adding kale to mashed potatoes, turning Brussels sprouts into a slaw side dish and roasting broccoli pickup sticks in the oven.