Brussels Sprouts!

/ janemhammer

Have you ever seen Brussels Sprouts harvested (or grown them yourself)?  For Brussels Sprouts fans, November is a great time of year!

Brussels require advance planning and early planting…they are very slow to mature and require at least 6 hours of sun per day. They thrive in cooler temperatures and actually become sweeter after the first frost of the fall. Read more and check out an idea for a quick veggie-rich, nourishing meal at Autumn Nourish Bowls. Thanks to Shared Harvest member Jackie Starr for the suggestion.  See many other suggestions on this menu page customized for this November Shared Harvest share, all from Jackie, who really knows how to work veggies into a busy week in a delicious and nourishing way.

There are 2 stalks from Riverland Farm in each of the shares this week.

Brussels Sprouts at Riverland, stripped of their large leaves, waiting to be cut for the shares.

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