Have you ever seen Brussels Sprouts harvested (or grown them yourself)? For Brussels Sprouts fans, November is a great time of year!
There are 2 stalks from Riverland Farm in each of the shares this week.
For those who think they don’t like these little “mini cabbage” greens (like my little brother who used to drown them in applesauce to get them down), fresh Sprouts from the farm in November are definitely worth checking out, esp. roasted with garlic, olive oil, and salt!
In the unlikely event that you have more than you can eat in the next week, Sprouts can be blanched in boiling water for 3 or 4 minutes, or steamed briefly, then frozen for later use in soups, pies, etc.
A rainbow of color in the share again this month!
From Cider Hill Farm: Apples–in the midst of some varieties that store well, the gold and red ones are galas, which are sweet and crispy now but should be eaten soon (Gala is not a storage variety.)
From Picadilly and Riverland Farms: Brussels Sprouts, Red Cabbage, Carrots, Garlic, Leeks, Red Russian Kale, green Curly Kale, red Lettuce, Popcorn, Spinach, Sweet Potatoes, Squash (butternut), Turnips (Gilfeather), Onions, Potatoes