Valley Bounty, November 1: Brussels Sprouts
Brussels sprouts are the fun, mini-cabbage-like buds seen on stalks in your CSA share or at the store. For fear of turning them to mush (easy to do if you steam or boil), I prefer to roast or braise them, allowing the outer edges to brown and become crispy. They are an excellent source of Vitamin C and locally available well into December: “stalk-up” and let the kids de-bud the stems for dinner!
Sources: Find locations where local Brussels sprouts are sold here.
Brookfield Farm’s brussels sprout salad.
Mountain View’s crispy fried brussels sprouts with honey and sriracha.
Craig Fear of Fearless Eating suggests this good-looking roasted brussels sprout with cranberry brown butter sauce (it has great pictures too!).
and go for some comfort food with brussels sprouts gratin by Alana Chernila!