Before we conclude
Thanksgiving 2013, let us take a moment to recognize a petite powerhouse of the
holiday table – Brussels sprouts.
Both adored
and reviled, the one thing Brussels sprouts will never evoke is indifference. The
little cabbage-like buds may have once been cultivated in ancient Rome. While
the rich, earthy, complex flavor is often too strong for a young palate, many
adults become die-hard fans.
Regardless
of how you feel about the taste, at the CSA, just harvested Brussels sprouts
are a showstopper. My mom describes the
stalks as resembling musical sleigh bells. At Restoration Farm, Brussels
sprouts are a “micro crop.” They take up quite a bit of valuable land, so a
smaller patch is planted later in the season and made available at the annual
Thanksgiving distribution for members who have renewed for the upcoming
season.
The
mountains of sprouts at the Thanksgiving distribution inspired awe, admiration
and delight from members.
The little
buds snapped easily off the stem, and were tender and sweet – a lovely treat to
complete the 2013 growing season.
One of my
favorite recipes for Brussels sprouts comes from chef Julia Shanks, the
co-author of “The
Farmer’s Kitchen – The Ultimate Guide to Enjoying Your CSA and Farmers’ Market
Foods.” Brussels sprouts are sautéed with garlic and
oil and then tossed with lemon juice and quinoa.
I leave the sprouts in the pan
as long as possible until they are deliciously crispy, brown and
caramelized.
Quinoa with Roasted Brussels Sprouts (adapted from “The Farmer’s Kitchen”
by Brett Grohsgal and Julia Shanks)
½ cup quinoa
½ pound
Brussels sprouts
2
tablespoons olive oil (my olive oil was infused with lemon)
3 cloves
garlic, sliced thin or chopped
½ lemon
Salt and
pepper to taste
¼ cup
toasted, slivered almonds (optional)
Rinse quinoa
under cold water. Put in a small saucepot and cover with water. Add 1teaspoon
salt. Cover the pot and cook over medium heat for 10 minutes, or until the
quinoa has popped and is cooked through.
Meanwhile,
cut Brussels sprouts in half. If sprouts
are larger, slice thin.
Heat a large
skillet over high heat. Add the olive
oil and let heat for 1 minute. Add the garlic and cook for 3 minutes or until
aromatic. Add the Brussels sprouts and cook, stirring regularly until they are
bright green and soft (I covered the pan and turned down the heat, stirring
occasionally and allowing the sprouts to get crispy-brown). Remove from heat.
When quinoa
is cooked, drain excess water. Toss with
Brussels sprouts. Add juice from ½ lemon
and season to taste with salt and pepper.
Stir in almonds, if using.
For more on
the annual Restoration Farm Thanksgiving celebration, visit Edible Long Island.
