ohgodohgodohgod

[tisiphone]

The veggie box from Valley Green Feast is getting more and more adventurous. Today I got... a stick of brussels sprouts. See, I have a real hate-hate relationship with Brussels sprouts. My father used to eat frozen ones, and I always considered them to be the devil's cabbages. But, I never ate one myself. Then last year in a restaurant, I ordered a nouvelle interpretation of corned beef and cabbage, and the "cabbage" it came with was Brussels sprouts. So I figured, hey, I'm a grownup and I'm in a fancy restaurant, I should just eat a fucking Brussels sprout or two. So I cut one in half and I put it in my mouth and... yep. The devil's cabbage.

BUT EVEN SO. It came in the box. I have to cook it and eat it. NOW WHAT.

(Luckily, we also got some yummy, yummy, yummy kale. Or something. Maybe they're collards. They're large and flat. And half a dozen parsnips, which I'm hoping keep for some time, because eating six parsnips at a time really is quite difficult. And a butternut squash. Nom.)

Total contents of box today:
A dozen lovely apples
A bag of mesclun
A loaf of red-leaf lettuce
A bunch of kale... collards... something
BRUSSELS SPROUTS
A small butternut squash
A dozen onions
About a pound of baby potatoes
Two large and robust carrots
Six parsnips

Add-ons of a dozen eggs (I have too many eggs, eek!), a half-gallon of local cider and a quart of Side Hill Farm plain yogurt. I really love the add-on thing, I have to say.
I still have the beets left from last week. I can foresee much roasted veg in my immediate future. I want to use up what I've gotten before next Friday.)

Comments

Taming the Devil's Cabbage

[catling.livejournal.com]

I find the flavor of Brussel Sprouts to be greatly improved by roasting them in the oven. Smash/mince/dice whatever some garlic, cut all brussel sprouts in half, toss it all with olive oil, salt and pepper, then arrange on a baking sheet and roast. (350? I think?) Yum. Just be careful to keep a close eye on them so they don't burn, in particular when you get them still on the stalk some tend to be mighty small and will brown fast.

The best Brussel Sprouts I ever ate were at a place on Highland Ave in Somerville: Buffalo style. No, really - they DEEP FRIED them and then served them tossed in spicy Buffalo sauce with Blue Cheese dressing for dipping. OMG, so good, nom nom nom.