Well, I think it is officially cold season. Many viruses have been shared among my family and friends but my little family has escaped with a couple days of very mild symptoms. Thinking of the veggies in your farm shares this week- kale, brussels sprouts, bok choy and sweet peppers, it is interesting to note what nutritional superstars they are for their abundance of vitamins and minerals, especially much-needed vitamin C. I see it as a heaven-sent blessing that such veggies would come ready just as the temperatures dip and our immune systems come under fire. So eat up and arm your body to fight off those germs. Also, remember this is no time to cheat on your sleep. Cheat- and you will be caught…by a bug! (Or so my experience warns).
Half Share
- red or green leaf lettuce (probably the last week- it is still coming out of the fields!
- Snow or sugar snap peas (totally an unexpected blessing given the frosts we have had)
- white bok choy
- black kale (aka dinasaur kale)
- savoy cabbage
- brussels sprouts (the jingle-bell like stalks- see below for recipe ideas)
or jerusalem artichokes
- rainbow carrots
- red radish (leaves are edible also)
- pepper squash
- 2lb beets
Whole Share
- red or green leaf lettuce (probably the last week- it is still coming out of the fields!
- Snow or sugar snap peas (totally an unexpected blessing given the frosts we have had)
- white bok choy
- black kale (aka dinasaur kale)
- savoy cabbage
- brussels sprouts (the jingle-bell like stalks- see below for recipe ideas)
or jerusalem artichokes
- rainbow carrots
- red radish (leaves are edible also)
- pepper squash
- 2lb beets
- rainbow swiss chard
- leeks
- green beans
- eggplant
- fennel
Brussels Sprouts- 2 Ways: One may be slightly healthier than the other….hmmm
Can I just recommend not overcooking. I think many of us think we hate them because we`ve only ever eaten them previously frozen and cooked until colourless. They`re actually nice raw.
- Bacon Parmesan Brussels Sprouts
One of my staff told me about an idea that had her teenage relatives fighting each other for seconds. She baked them in the oven till tender-crisp, with lightly pre-cooked bacon (1/3 of a pound for an 8×8 dish full) and Parmesan cheese on top.
- Kale and Brussels Sprouts Salad as recommended by fellow farm sharer Petra from www.epicurious.com
Ingredients
- 1/8 cup fresh lemon juice
- 1 tbsp dijon mustard
- 1/2 tbsp. Minced shallot
- 1/2 small garlic clove, finely grated
- 1/8 tsp. Kosher salt, plus more for seasoning
- black pepper to taste
- 1 bunch kale
- 6 oz. Brussels sprouts, trimmed and shredded with a knife
- ¼ cup extra virgin olive oil, divided
- ¼ cup almonds, coarsely chopped
- ½ cup finely grated Pecorino
Directions
- Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Set aside. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure ½ cup oil into a cup. Spoon 1 tbsp. Oil from cup into small skillet; heat oil over med high heat. Add almonds to skillet and stir until golden brown in spots, 2 mins. Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.
- Slowly stir remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
- Add dressing and cheese to kale mixture. Toss to coat. Season with salt and pepper to taste. Garnish with almonds.
Here`s hoping your immune systems are armed and ready for victory!