Well, since Clay hasn't blogged about his least favorite vegetable, I thought I would look each one up to see where they came from, how healthy they are, and whether Clay would like ANY of them!!

(I didn't research corn because I figured he likes that anyway to go with his NC BBQ)

BRUSSELS SPROUTS-FAMILY CHARACTERISTICS     The Brassicaceae family includes about 350 genera with approximately 3,200 species of pungent or acrid herbs.  Of this family, two species, B. oleracea and B. campestris, are the source of the edible crops.  They originate from Europe through  the Asian countries of Iran, Afghanistan and Pakistan.   Both of these species tend to be biennial plants, with some annual B. campestris, differing in stem hardiness;  B. oleracea most often has a woody basal stem and B. campestris, a fleshy basal stem.     Vegetables in B. oleracea include the cabbages, collards, cauliflower, broccoli, brussel sprouts,, the kales, and kohlrabi; B. campestris includes bok choy, pak choi, the Chinese cabbage, Siberian kale, turnip, mustards, rape, rutabaga, and radish.  Pungency from various sulfur compounds varies throughout the crops. All have an abundance of fiber and vitamin C, and most are also high in folate, potassium, and calcium. 

Brussel sprouts, Brassica oleracea var gemmifera, are known to be native to cool regions in northern Europe.  They were a popular vegetable crop in Belgium during the sixteenth century from which they were spread to the surrounding countries throughout temperate Europe.  French settlers in Louisiana extensively cultivated brussel sprouts for its continuous production of miniature cabbages throughout the growing season.

BRUSSELS SPROUTS The perfect miniature versions of the cabbage to which they are closely related, Brussels sprouts are available year round. They are, however, at their best from autumn through early spring when they are at the peak of their growing season.

Brussels sprouts are members of the Brassica family and therefore kin to broccoli as well as cabbage. They grow in bunches of 20 to 40 on the stem of a plant that grows from two to three feet tall.

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BUTTERED BRUSSELS SPROUTS

Active time: 10 min Start to finish: 25 min.

2 lb Brussels sprouts, trimmed 3 tablespoons unsalted butter, softened

Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

Makes 8 servings.

BEETS - History

History

The wild beet, the ancestor of the beet with which we are familiar today, is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. In these earlier times, people exclusively ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption becoming more popular in the 16th century.

Beets' value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity. Around this time, beets were also first brought to the United States, where they now flourish. Today the leading commercial producers of beets include the United States, the Russian Federation, France, Poland, France and Germany.

http://www.whfoods.com/images/food/beet.jpg

BEETS It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.

Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories.

HEALTH BENEFITS

Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.

TURNIPS History

Turnips are an ancient vegetable that is thought to have been cultivated almost 4,000 years ago in the Near East. Both the Greeks and Romans thought highly of the turnip and developed several new varieties. Its widespread popularity in Europe has continued, although since the advent of the potato, it is less widely cultivated than it once was.

Turnips were introduced into North America by the early European settlers and colonists. They grew well in the South and became a popular food in the local cuisine of this region. Turnip greens, which became an integral part of Southern African-American cuisine, are thought to have been adopted into this food culture because of the role they played during the days of slavery. Supposedly, the slave owners would reserve the turnip roots for themselves, leaving the leaves for the slaves. As Western African cuisine traditionally utilizes a wide variety of green leaves in its cooking, the African slaves adopted turnip greens as a substitute and incorporated them into their foodways.

Turnips and rutabagas are among the most commonly grown and widely adapted root crops. They are members of the Cruciferae or mustard family and belong to the genus Brassica. Turnips are (Brassica rapa) and rutabagas are (Brassica napobrassica). The two are similar in plant size and general characteristics. Turnip leaves are usually light green, thin and hairy, while the rutabagas are bluish- green, thick and smooth. The roots of turnips generally have little or no neck and a distinct taproot, while rutabaga roots are often more elongated and have a thick, leafy neck and roots originating from the underside of the edible root as well as from the taproot.

Turnips and rutabagas are cool- season crops and will make their best root growth during relatively low (40 to 60 0F) temperature

TURNIPS AND RUTABAGAS

(Brassica rapa and napobrassica, respectively) One of the oldest cultivated foods--some 5000 years ago--turnips probably sustained early foraging peoples long before the principles of cultivation were understood. Ancient caves in China have produced evidence of prehistoric man eating raw turnips--and, later, with the harnessing of fire, eating roasted turnips. Ancient caves in France are decorated with paintings that show turnips being boiled in clay pots. Called the "potato of ancient cuisines," turnips famously nourished the poor. One snotty society even decreed that its nobles were forbidden to eat them BECAUSE they were only good enough for the lower classes.

Greeks knew them well. Pliny, in fact, discusses long turnips, flat turnips, and round turnips, such were the number of varieties under cultivation. And in early Rome--3rd century BC Rome--the story goes that Curius Dentatus, brilliant Roman military strategist, was targeted by the Samnites, who wished to bribe him into joining their ranks against his own countrymen. Their plot was abandoned when they discovered him cooking his own meal of turnips in the ashes of a fire. Why? They knew they could not tempt a man so spartan in his diet, not for all the riches in their coffers.

Later, Roman nobility changed their mind about the humble root; they loved to dress them up and eat them, cooking them to a paste, stirring oil, honey, and vinegar into them, then dousing them with strong cumin and rue.

An interesting Turnip recipe: turniprecipe

RUTABAGAS--AN UNCOMMON TREAT

Includes Recipe Below

Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption. Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.

Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.

vegparadise.com

Good website about healthy foods: worldshealthiestfoods