Wednesday, November 1, 2023

November 2, 2023 - This Week's Box Contents Featuring Brussels Sprouts

 


Cooking With This Week's Box

Dehydrated Onions
Photo from www.flouronmyface.com
Red & Yellow Onions:

Italian Garlic:

Sweet Potatoes:

Brussels Sprouts:
Dehydrated Garlic
Photo from www.cravethegood.com

Adirondak Red or Purple Majesty or Peter Wilcox Potatoes:

Black Futsu Pumpkins:

Orange Carrots:

Broccoli:

Cauliflower:

Lacinato Kale Tops:

Escarole:

Tuscan Sausage and Kale Soup
Photo from www.simplywhisked.com
Parsnips: 

This week I (Kelly) am guest writing the Cooking with the box article.  My cooking style runs more towards the ‘Quick and easy’ side; however, I hope you still find inspiration with my choices. I included links with instructions to dehydrate both onions and garlic.  Both of those items store well, but in my house, I do a lot of preserving items when I can. I love to have the ability to grind the dehydrated onions and garlic when I need them. I store the dehydrated pieces whole and only grind them when I need them with a dedicated coffee grinder (who wants their coffee to taste like garlic)!

I also do as much kitchen prep as I can since sometimes during the week, I barely have time (or desire) to cook a large meal. Example this week, when I bring my share box home Friday, I will wash and chop up the broccoli, cauliflower, and the parsnips since I plan on using them during the week. If I had a plan in my head for the carrots, I would cut them up and put them back in the bag to store in the refrigerator for a few days until I need them. But this week, I will be storing them for longer than a week, so I will leave them whole. I really like Brussels sprouts, so I will look through those and cut the larger ones in half and clean up any loose leaves, put them back in the bag they came in and plan to roast them in a day or two.  

If I don’t have these things prepared or easy to grab and use, I tend to make what we lovingly call a ‘hot dish’. This is where I ‘clean the refrigerator’ out, cut up and cook what I can find that may go well together and cook it together in one pan, ‘Kelly’s never the same twice hot dish’!  

While I have links to these recipes I will be making in the coming weeks, I found that I would make many substitutions, additions and basically only use these as ‘guidelines’ to my finished product. Enjoy this week share box, there are only 3 left this season ☹

Kelly 


Vegetable Feature: Brussels Sprouts

Transplanting Brussels Sprouts in the Spring
Brussels sprouts are a popular crop many members have come to adore when they realize how delicious they are when harvested fresh, in the peak of their season, AND cooked properly. Brussels sprouts are another selection in the family of Brassicas which include cauliflower, broccoli, and cabbage. They resemble little cabbages and grow on stalks with leaves similar to collards.  We start Brussels sprouts from seed in the green house in the spring and then plant the transplants to the field where they require a 4–6-month growth period to reach their full potential. 

There are several points that are very important when it comes to Brussels sprouts.  First, frost and cold temperatures contribute significantly to the eating quality of Brussels sprouts. After a frost, the flavor of the sprouts is sweet, slightly nutty, and pleasant. California is a major Brussels sprouts producer for the United States. While Brussels sprouts do grow well there, there are many who are of the opinion that the mild California coastal climate just isn’t quite cold enough for Brussels sprouts.  Thus, consider yourself lucky that you live in Wisconsin & Minnesota where we can grow some delicious, sweet sprouts!

Brussels Sprouts in the field ready to harvest
The second point of importance is DO NOT OVERCOOK THEM! When the color fades from bright green to a dark olive color, the flavor fades too. Overcooked Brussels sprouts go from crisp & tender to soft and mushy in texture and their sweetness is traded for a strong, unpleasant flavor with a pungent smell to accompany it. Larger sprouts should be cut in half or par cooked if left whole. Smaller sprouts may be left whole or cut in half. When you are ready to use them, simply trim the end and remove any spotty leaves. Rinse and then you are ready to use them. They can also be shredded by cutting them in half and putting the cut side down and slicing them thinly with a knife. Brussels sprouts may be sautéed, roasted, or lightly steamed just until the color is bright, and they are tender to slightly al dente. While most frequently eaten cooked, Brussels sprouts may also be eaten raw. This week’s boxes include 1 pound of Brussels sprouts.  One pound of Brussels sprouts is equal to about 4 cups halved.

Brussels sprouts pair well with smoky and salty foods including bacon, ham, aged or sharp cheese, and blue cheese. Additionally, preparations often include mustard, walnuts, pecans, lemon juice, onions, and garlic.

They are definitely worth eating from a nutrition standpoint.  They are high in fiber, folate, magnesium, potassium, and vitamins A, C, and K and are packed full of powerful, cancer-preventing properties as well. Store your Brussels sprouts in the fridge in the bag we packed them in. You should open the bag a bit though and let them breathe.



Spaghetti with Brussels Sprouts & Bacon

Serves: 4
5-6 slices of thick cut bacon, cut into ½ inch pieces
1 pound brussels sprouts, trimmed and sliced in half
¼ cup dry white wine (can substitute with chicken or veggie broth)
1 pound spaghetti noodles
3 tablespoons olive oil (divided)
5 cloves of garlic, minced
½ cup freshly grated parmesan cheese
pinch of crushed red pepper flakes
minced parsley for serving
 
  1. Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 ½ tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated, and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.
  3. Heat 1 ½ tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.
  4. Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.
Notes: *Use this recipe as a guide *Adjust measurements and ingredients as necessary

Recipe borrowed from www.dishingupthedirt.com.



Roasted Brussels Sprouts With Pears & Pistachios

Serves: 4
Photo from www.food52.com

1 pound brussels sprouts, halved lengthwise
3 tablespoons olive oil
½ teaspoon salt
6 grinds black pepper
1 Bosc pear, halved lengthwise and cored
¼cup shelled pistachios, chopped coarsely
Juice of ½ large lemon
  1. Preheat oven to 425°F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
  2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear—it many not be caramelized at this point.
  3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
  4. Add the pistachios—you just want to heat them up and toast them slightly.
  5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
Recipe borrowed from www.food52.com. 
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