Well, this is it…our last farm market of the season. I have really come to depend on having healthy, fresh, seasonal vegetables on my table and this farm market has made it easy for me. I’ll have to work a lot harder this winter to keep such an abundance of fruits and veggies in my diet. Enjoy the holidays, and the last bounty of the harvest. See you in the Spring. Debbie
Letter from Stoneledge Farm:
The fields are almost all green with the winter rye that has been planted as we finish harvesting crops, section by section. It is a balance of harvest and planting cover crops that goes on right until the end of the season.
This week we are delivering Brussels Sprouts for your share. Take the sprouts from the hard stalks and pare off any discolored leaves. Steam or sauté until just tender. They are quite a treat. Brussels Sprouts are such a long season crop. I started the seedlings in the greenhouse last April, they were transplanted in early June and finally they are ready to harvest. They have had a lot of tender loving care for the last eight months.
Enjoy the vegetables-Deb
Beets • Potatoes • Carrots• Turnips• Celeriac• Garlic• Carnival Winter Squash • Brussels Sprouts • Sage • Apples & Pears
Pan-Browned Brussel Sprouts
Gourmet, April 1999
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl.
Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.
