Fall Harvest Preview

One comes in green mostly while one comes in many vibrant colors. Both are usually available year-round but are at their best in the fall. That's where their similarities end.

Brussels sprouts

Believed to have originated in the Brussels region of Belgium back in the 16^th century, thus the name, Brussels sprouts look like mini-cabbages. In fact, Brussels sprouts, cabbage, collard greens, broccoli and kale are from the species.

Brussels sprouts are rich in vitamin A, vitamin C, folic acid and dietary fiber. Almost all Brussels sprouts in the U.S. are grown in California. Lore Zaragoza, whose family owns Lore's Farms in Oxnard, grows Brussels sprouts.

"Some people ask me what this funny-looking thing is," said Zaragoza. "Once they find out, their next question is, 'How do you cook them.'"

A popular holiday side dish, Brussels sprouts can be boiled, steamed, sautéed, roasted or added to soups and salads. They are easy to overcook. One indicator of overcooking is when the vegetable has lost its bright green color. Generally, six to seven minutes should do it.

When overcooked, it releases a sulfurous odor, which is probably why many people dislike them. Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet and "green" taste. "It really is similar to the common cabbage in taste," Zaragoza said.

Bell peppers

Best described as bright and colorful, not many people know that most bell peppers start out as green. As they ripen, the bell peppers change colors and their flavors intensify, making them sweeter.

Since farmers have to wait longer to harvest the non-green ones, they usually cost more. For some, it is worth the wait. "The fall season is the best time of the year to witness their full range of colors from reds to yellows to purples," said Frank Herrera, who manages the Tapia Farms stall.

Milder compared to their chili pepper "cousins," bell peppers are crisp and quite tasty eaten raw. They can also be sautéed, roasted and stir-fried. They also add flavor to soups and stews, Herrera said.

Generally rich in vitamins and antioxidants, the red bell peppers beat their green counterparts in terms of vitamin C and lycopene content.

The next time you are feeling adventurous in the kitchen, incorporate these fall favorites into your dishes.