We've had some lovely warm weather (albeit rather windy) on the farm the last few days which has allowed us to knock a few fall tasks off the to-do list. The garlic beds are prepped and waiting for the garlic bulbs, which I hope to get in on Friday. Rob was able to complete some needed repairs on the walk-in cooler and move all the beehives to one central location on our farm, which will make for easier management. But when I look at the two week forecast I see some icons that seem suspiciously like snowflakes so we'd better keep working to ensure that everything is done before the snow flies!
I am excited for the brussels sprouts in the shares this week - they are a favourite vegetable in our house in the fall and winter months! I tried a new variety this year and they seem to have produced better than previous seasons. We also have two varieties of winter radish in the shares as well. Daikon radishes are long and slender white radishes that are typically seen in Asian cuisine, particularly Kim Chi. But they can be used any way you would use a regular spring radish. The second variety, Watermelon radishes are beautiful additions to salads because of their vibrant colour. When sliced, they are reminiscent of watermelons, with their green skin and hot pink-red interior. Since both of these radishes come topped they will store for a long time if kept in a sealed bag or container in your fridge.
After years of spell check errors, I decided to check if Brussels Sprouts were indeed named after the city Brussels. Despite many people spelling Brussels Sprouts without the second 's', they are named after Brussels, Belgium. Apparently, Brussels Sprouts were actively cultivated near Brussels in the thirteenth century, hence the name. Regardless, they are delicious and incredibly nutritious! Now, if your main experience with Brussels Sprouts is heavily boiled, you are probably not a fan. My preferred methods for cooking are roasting or pan-frying. When I roast them, I cut in half lengthwise, toss with olive oil (or any fat of your choice), and generous amounts of sea salt. Then place single layer, cut side down on a baking tray. At 425 degrees they will take approximately 15 minutes to cook. About 10 minutes into cooking I give them a quite stir but otherwise like them to get a bit browned and crispy on the cut side. Delicious! For other recipes ideas, check out the links below:
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
25 Brussels Sprouts Recipes