Posted by Susie Middleton
Like the Energizer Bunny, some vegetables keep right on going, against all odds. Freezing cold, biting wind, no matter. Those tasty cruciferous vegetables like broccoli, kale, and Brussels sprouts love that stuff. So even though winter has finally arrived on the island, there are still plenty of fresh, local vegetables around.
I took a spin through Morning Glory Farm’s fields the other day and noticed that this fall’s broccoli planting is now under row cover—those polypropylene blankets that Maryellen laid down on her upstate New York farm as long ago as early October.
Another field looked like a Dr. Seuss landscape—row after row of knobby, gangly Brussels sprouts plants. This wasn’t a pretty sight until I got up close and noticed that some of the sprouts were tinged with a lovely lavender color (photo). I assumed they were kissed by frost, but I’ve since discovered that there are purple sprout varieties. A good one is called Falstaff.
I can eat Brussels sprouts any day, but lately I’ve been thinking about my Christmas dinner menu. (Well, truthfully, since I created a holiday menu (“A Modern Christmas” ) for Fine Cooking this year, and since I’ll be answering your holiday questions online in a few weeks, I’ve been thinking a little too much about Christmas dinner). Anyway, I thought Brussels sprouts would be a good local addition.
Last night I made a dish that’d be perfect for the holidays. It’s even red and green. I used my quick-braising method, starting with about a half-pound of Brussels sprouts, cut in half, and one Honey Crisp apple, cut into chunks. I used chicken broth and local apple cider for the braising liquid and finished the dish with a bit of butter, a drizzle of local honey, and a touch of vinegar. And since I’m still trying to use those darn hickory nuts I’ve got, I garnished the dish with some of them. I’ve discovered, after literally breaking a nut cracker and the tip of a paring knife, that a sledge hammer works best for cracking. (Put the nuts under a towel first.) I hate to say it, but you might want to use walnuts or pecans (local or not) in your version.
