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Earth Eats: Real Food, Green Living

Celebrate Cruciferous Vegetables

Three recipes: raw Brussels sprouts salad, cauliflower popcorn and roasted broccoli. David Hoppe and Kristin Hess talk about Indiana's diverse food landscape.

cauliflower plant

Photo: rogersanderson (Flickr)

You don't need to add much to raw cauliflower to make it a tasty snack.

You have this bi-play going on between very large agricultural operations and small, artisanal operations at the very same time. This creates a certain tension without doubt.

That’s author David Hoppe. He says large and small farms can learn a lot from each other’s strengths and weaknesses. He’s joined by photographer Kristin Hess to talk about their new book of profiles of farmers, producers, chefs and hunger advocates, Food For Thought: An Indiana Harvest.

Then we spend a lot of time in the kitchen cooking cruciferous vegetables. Chef Daniel Orr makes a raw Brussels sprouts salad and raw cauliflower popcorn, and then he prepares a roasted broccoli dish that’s good enough to be the main course.

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Stories On This Episode

Fresh Brussels Sprout Salad

Chef Daniel Orr with Brussel Sprouts Salad

If you hate overcooked Brussels sprouts, this raw salad might change your mind.

Tuscan-Style Roasted Broccoli

Tuscan-Style Roasted Broccoli

In Italy, they treat broccoli more as the star of the show, just as in this dish.

Snack Time: Cauliflower Popcorn

raw cauliflower popcorn

This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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