These are Dad’s favorite – Brussels Sprouts! A whole cabbage in one bite – Yum!
“Some crops love frost. Your Brussels Sprouts, cabbage, and kale have gone through some hard frosts in the last couple weeks. This should sweeten them up nicely. The sweet quality induced by frost is seldom experienced in grocery store brassicas (cole crops), because they are raised mostly along the West Coast where the temperatures do not get that cold.” (Farmer John’s Cookbook. 2006. John Peterson and Angelic Organics).
We’ve had four frosts. Three mostly light. One hard. Our hardest frost was Sunday night. Hit every one of our scattered and protected gardens hard. I heard the dire weather predictions and pre-harvested eggplant and peppers Saturday evening. These are the last for this season’s harvests. Eat ’em while you got ’em!
- boil or steam 5-8 minutes. Be careful not to overcook. Eat tender, not mushy.
- toss sprouts in olive oil, lemon juice, and a dash of salt and pepper, or top with a pat of butter.
- Marinate cooked sprouts overnight in your favorite dressing for use in salads.
- toss sprouts into hearty soups and stews.
- try a puree of Brussels Sprout soup with snippets of fresh herbs and sauteed onion. Leave a few sprouts whole to float in the soup.
this is Italian, flat-leafed parsley, bagged in your crate this week
“Parsley offers not only wonderful flavor and rich color but also outstanding nutrition. Parsley has more Vitamin A than carrots, more Vitamin C than oranges. It’s also very high in minerals, particularly iron.” (From Asaparagus to Zucchini. 2004. MACSAC)
Kim’s Excellent Parsley Salad: MACSAC
very thinly sliced red onion
chopped hard-cooked eggs
cooked chick-peas or other beans
garlic chives (optional)
fresh lemon juice
salt and freshly ground black pepper
Clean and cut up lots of parsley, as much as you would clean for a lettuce in a salad. Combine with red onions, eggs, chick-peas, and garlic chives, if available. Shake oil and lemon juice together (2 parts oil to 1 part juice). Toss salad with dressing, salt, and lots of pepper. Adapted from a friend’s recipe. Makes any number of servings.
- Grand finale- Tuesday 16 October, Thursday 18 October
- Please return all black crates. Instead bag/box/cooler all produce.
- If you are interested in Shiitake mushrooms: $12/pound, order up!
- If you are interested in our farm-raised, frozen, pastured pork, contact me!
- Additional garlic: $7/pound (Shares have received 4 pounds garlic to date).
harvest 17 – in your crate
acorn squash (winter)
*green and/or red peppers
cabbage (full shares)
* Last of this year’s harvest
harvest 17 – recipe:
Sesame Garlic Brussels Sprouts : MACSAC, From Asparagus to Zucchini. 2004.
1/8 cup soy sauce
1 1/2 tablespoons toasted sesame oil
1/8 teaspoon crushed red pepper flakes
3/4 teaspoons minced garlic
3/4 pounds (wait for next weeks batch too) Brussels Sprouts, trimmed and halved
2-3 tablespoons peanut or canola oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the Brussels Sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok or a large, heavy skillet over high flame until the air looks hazy over the pan, 3-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir fry until bright green and crisp tender. Drain on paper towels. Stir-fry the remaining sprouts similiarly, in batches. Add stir-fried Brussel Sprouts to soy sauce mixture and toss well. Serve immediately or allow Brussels Sprouts to marinate one or more hours before serving. Makes 3 servings.
this is an acorn (winter) squash
Cranberry Acorn Squash: Molly Bartlett, Silver Creek Farm
1/4 cup raw fresh cranberries
1 small apple, cored, chopped into small pieces
1/8 cup currants
1/4 cup apple cider or orange juice
3/4 tablespoons honey or maple syrup
1/2 tablespoon melted butter
1 acorn squash, cut in half, seeds removed
Heat oven to 350 degress. Combine cranberries, apples, currants, apple cider or orange juice, honey, butter, and salt in a saucepan. Heat until berries are just tender. Place squash in an oven proof pan. Fill cavities with fruit. Cover dish and bake until squash is tender, about 30-40 minutes. Makes 2 servings.