Tag Archives: brussel sprouts

Preschool Thanksgiving Celebration: The Crisis of What to Bring?

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If you have kids, you are undoubtedly invited to some sort of Thanksgiving concert/luncheon/festival at your child’s school. My son’s school celebration is on Tuesday and I’m bringing…drumroll…Crispy Caramelized Brussel Sprouts! No muffins, no stuffing, no pumpkin pie. That’s right – I am putting a stake in the ground and bringing a vegetable, and a “difficult” one at that. Even I used to dislike the mighty Brussel Sprouts and am only a recent convert. Despite what you may be thinking, my 2 1/2 year old eats and enjoys these.

Crispy, Caramelized Brussel Sprouts

Will I be a rock star for bringing a healthy, savory side dish to the table, or snickered at for quasi Grinch-like behavior?

I promise to report out the results, baring my soul to you all. Tell me what you think about my controversial choice. Please post your comments below.

Crispy Caramelized Brussel Sprouts @ school: All Gone

Thanksgiving prep – Menu and Tools

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We usually have the menu sorted out by now, but running a little late this year. The exciting news is that our guest list has more than doubled in size. Sister-in-law Rebecca and family are joining for the festive day. Here’s what we have planned (so far):

NEW ADDITIONS: Parker House Rolls and Shrimp Cocktail with Homemade Cocktail Sauce

That’s it for now – I am sure I missed something. Will prepare shopping list by Friday and need to consider what additional pots, pans and equipment we’ll need to sort out, too.

In case you are wondering, I do not eat turkey, not even on Thanksgiving. And, trust me, I don’t go hungry.

Seasonal and Local: Crispy Caramelized Brussel Sprouts

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I will readily admit that I used to hate Brussel Sprouts. I thought they were bitter, ugly and generally unpleasant. They were truly one of the only vegetables I didn’t eat. Then a few years ago I hit the tipping point – I tasted Crispy Caramelized Brussel Sprouts. Slightly crunchy, chewy, super flavorful, salty, with a touch of sweetness. Life changing. I have played around with the recipe, but basically it as follows.

Crispy Caramelized Brussel Sprouts

Brussel Sprouts: Trimmed, split and ready to cook

Wash and trim the brussel sprouts, slicing off the end of the stem and cutting them in half lengthwise. Peel and smash 4-6 cloves of garlic. Preheat oven to 400F.

Take an ovenproof pan or baking dish (cast iron pan works great, or even a pyrex dish) and pour a healthy glug of olive oil in it. Make sure to select a pan that is large enough to allow you to place the brussel sprouts in one layer. Heat olive oil in pan over medium heat on stovetop for several minutes until hot. Arrange brussel sprouts, cut side down in one layer in pan and toss in garlic, sprinkle some kosher salt on top . Leave on stove top 8- 10 minutes untouched, letting underside caramelize. You may need to adjust the heat of the burner to medium low.

Caramelizing on the stove top in cast iron pan

Place pan in oven and cook for another 10 – 15 minutes or so until brussel sprouts are cooked through. Test with a fork, or taste one to see if they are tender. You will have beautiful browned, yet still green brussel sprouts.  Serve warm or cold. Enjoy

Crispy, Caramelized Brussel Sprouts

The Great Pumpkin

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Great surprise at our last CSA Pick-up of the season at Wolfe Spring Farm!

And the winner of the pumpkin is…..SAM

Sam on the Great Pumpkin: half his height and double the weight

We knew that we wouldn’t have pumpkins in our pick-up this year as June had said they lost their crop earlier this summer. But not ones to disappoint, June & Jim picked up a giant one at another local farm in Sheffield. Here’s the little guy sitting atop his pumpkin (I know, gratuitous shot of Sam)

What I’ve got on tap thus far:

And a complete snapshot of today’s last pick- up:

Last 2012 Pick-up at Wolfe Spring Farm

Thank you, Jim & June for a great season! We can’t wait til next May.

CSA Pick-up 10/20/12

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The funny thing about autumn in the Northeast is that it can be freezing (literally) one night and soar back to the 60s another. After last weekend’s frosty temps, we were surprised to feel the need to peel off layers on Saturday morning as we stopped by the farm for our pick-up. Penultimate pick-up of the season. My bag felt a little lighter than usual, but there were still some great new veggies on hand: Red Russian kale, butternut squash and escarole.

Penultimate pick-up – 10/20/12

I was also delighted to see another pair of leeks, a box of brussel sprouts and bunch of multi-colored carrots. With our house guests on the way, I knew we’d make short order out of this pick-up in no time at all. Here’s what I had on tap:

– My “almost-famous” Minestrone-style veggie soup
– Leeks Vinaigrette (very French, I know)
– Roasted carrots, copycat pt 2 (see guest blogger Dan Doern’s post for inspiration)
– Crispy Caramelized Brussel Sprouts
– Sauteed kale

And, any other year I’d be psyched to see the ornamental gourds, but they didn’t do much for me this year. We found a “volunteer” squash vine in our garden this year and it produced a prodigious crop of yellow and green bumpy creatures.

Saturday Night’s Alright For Flyin’ (butterflying as in chicken, that is)

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So the chicken was not from Wolfe Spring Farm. They were all out. Its no surprise because theirs was some of the best chicken I’d ever tasted (a close second to the free roaming grubandwhoknowswhatelse eating Rancho Margot birds we had in Costa Rica)  Otherwise, the meal was a celebration of WSF’s bounty.

Grille Roasted Brussel Sprouts, cauliflower and Broccoli melange. So delicious. Toss in olive oil, salt and pepper, put on grill until done. I had this for lunch during the week.

Grille Roasted Carrots. Look at how gorgeous they are. They tasted even better. Again, a very simple preparation: Olive oil, salt pepper.

Now for the weird part: Grilled turnip planks. We’d tried grilled potato planks but nothing else. This turnip was farmin’ huge so we gave it a shot. Slice thick, toss with salt, let rest in salt for 20 mins or so, rinse, nuke  on low for 10 mins to soften up a bit. Toss in olive oil salt and pepper, grill on medium heat, off direct flame until done. Sprinkle some coarse salt before serving warm. I bet even Hubs would like these!!

Cauliflower, sprouts and broccoli, Oh My!

I bet you monsters lead the most innnnnteresstin’ lives……

Warning! Pic not safe for work

Our grille is really not filthy, its just the flash……..
Note modesty skillet and turnip planks

You must try these: smoky, earthy surprising.

A most fabulous un-fabulous meal.