Hey guys, I know Mama always said that steamed veggies are healthier than boiled because they retain more of their vitamins, but after steaming up a batch of some good old local organic brussel sprouts last night and looking at that golden,green water in the steamer pot I began to wonder? (By, now, you know that the whole organic thing has consumed my entire brain compartment). I've always assumed the green is just mainly chlorophyll, but some vitamins have to be leached from the veggies even during a short steam. So here's what I have in mind. Instead of dumping it down the sink like always, I am going to start funneling it into containers and saving it for watering in thermo compost bins,worm bins, making FPEs', and hopefully AACTs' in the near future. What think ye? Any comments or critisms are welcomed. BTW, most of all vegetables I eat are steamed, and I rarely eat out, so it should add up fairly fast.