Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, October 14. 2018

Brussel Sprout season

We're getting towards Brussel Sprout season. Delicious baby cabbages with a strange appearance in the garden.


A tip or two to make them better: People who grow them in their gardens leave them standing all winter and harvest as wanted. They taste better after frosts or coated with snow. If store-bought, throw them in the freezer for a couple of hours or days.  


Four favorite Brussel Sprout recipes:


Warm truffle brussel sprout salad 


Easy for Thanksgiving, Brussel Sprouts with bacon. Blanche the sprouts then finish them in bacon fat with chopped bacon in a frying pan.


Maple roasted Brussel sprouts 


A secret warm salad family recipe: Steam them (still firm, not mushy), cut in half, toss with pomegranite seeds, pecans, goat cheese, and a maple syrup vinaigrette.  Then try to tell me you do not like Brussel Sprouts.


Got any favorites?  Post in comments. 

Posted by Dr. Joy Bliss in Food and Drink at 15:55 | Comments (8) | Trackbacks (0)

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Given our climate sprouts grow well here but generations of parents have failed in convincing their children as to their delights....I'm in the not convinced column.
#1 thud (Link) on 2018-10-14 15:52 (Reply)
I generally love fresh vegetables, especially leafy greens down to and including collards, and we have them almost every night, except for cabbage and its little bro brussels sprouts, as everyone down here calls them. I can eat them, but I've yet to enjoy either one, including coleslaw.
#2 BillH on 2018-10-14 15:59 (Reply)
If possible buy your brussel sprouts while still on the stalk, they taste much better. Just like buying carrots, keep the tops on until used as they tend not to get bitter. The only place I can find the sprouts on the stalk is in the fall at Trader Joes's in the STL area.
#3 JC on 2018-10-14 16:06 (Reply)
Castiron blackened — Eataly Flatiron
#4 Louie Miller on 2018-10-14 18:44 (Reply)
Slice the sprouts, blacken them in a cast iron skillet with olive oil, red pepper flakes, a little vinegar, and plenty of fish sauce.
#5 Seppo on 2018-10-14 18:49 (Reply)
Blanche the sprouts then cut in half. Render some pancetta, remove and drain. Saute the sprouts in the pancetta fat until soft-ish - it's ok and good if they are browned a bit. Add back the pancetta, drizzle with balsamic and deglaze. Serve hot/warm.
#6 steve walsh on 2018-10-14 19:15 (Reply)
Half or quarter (if large); saute with sliced/slivered almonds and add some dried cranberries at the end.
Agree that they are much after frosts. I haven't been able to simulate this in a refrigerator. They can't take prolonged temps below 5 but can be stored in an unheated (and below freezing) garage/outbuilding.
#7 botanyman on 2018-10-14 19:57 (Reply)
I cut the sprouts into quarters and fry in bacon grease until they're wilting and starting to brown. Then toss with pasta, maybe some spinach, Italian sausage and Parmesan cheese, using some chicken stock to thin it out and resist clumping.
#8 model_1066 on 2018-10-17 09:52 (Reply)

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