Notes From The Farm
We are slowly getting the onions out of the field and soon we will be working on harvesting more beets and carrots. We are excited that our greenhouse tomatoes are still producing, in spite of the smoke.
This Week’s Veggie Feast
Brussels Sprouts, Dill Seed, Arugula, Red Onion, Cucumber, Tomatoes, Potatoes, Carrots, a few Peppers (and Tomatillos for the medium and large boxes)
New This Week
Brussels sprouts on the stalk are fun for seeing how this mini cabbage look-a-like grows. If you don’t have room in the fridge for the whole stalk, the sprouts can be easily popped off the stalk and stored in a plastic bag.
Brussels sprouts can last a long time but they are best when eaten sooner than later, as their flavor becomes more assertive over time. Any food item that goes well with cabbage or cauliflower also makes a great pairing with Brussels sprouts, including butter, cream, blue cheese, mustard, capers, garlic, bacon, and vinegar. Brussels take well to steaming, roasting, or braising. If cooking whole, cutting an X in the bottom brings heat to their centers more quickly. Generally the small round heads are cut in half or thinly sliced, allowing them to cook faster and better absorb more sauce or seasoning.
Dill is a widely used herb that probably originated in Eurasia. It is a staple culinary herb in Eastern European cuisine, probably because it is quite easy to grow in cooler climates. Dill pair well with potatoes, cucumbers, carrots, beets and cabbage. Dill seed can be toasted, fried, tossed into soups and stews. They can be used whole or crushed; and have a somewhat mellower taste than dillweed.
Arugula is green that we only grow in the spring and the fall because we have little bugs that devour it during the summer. It is often eaten raw, and has an unique flavor that I see is classified as “peppery???” I don’t see how it tastes like pepper to anyone, but it is flavorful. It can be eaten raw or lightly cooked (psst… it’s better raw).
This recipe was shared by one of my favorite foodie friends, Emily, and it is her favorite way to cook and eat Brussels sprouts. Simple, quick, and delicious. For those of you who need a bit of protein, bacon or pancetta would make a great addition to this dish.
1 pound of Brussels sprouts
2 tablespoons olive oil
salt and freshly milled pepper
1/2 cup dried cherries, optional
3 tablespoons balsamic vinegar
Preheat oven to 400 degrees F. Cut Brussels sprouts in half lengthwise and remove any yellow or wilted leaves. Toss well with olive oil, salt, pepper, and cherries. Roast on a sheet pan for 15 minutes. Remove from oven and gently toss halves with balsamic vinegar. Continue roasting for 10-15 minutes, checking occasionally to make sure the balsamic vinegar does not over caramelize. Serve while still warm.