Since the Farmer's markets were closing for the year, I stocked up on my last two visits. Besides picking lots and lots of sweet, juicy apples (some of which I used to make this last weekend) and various varieties of winter squash, I also purchased an entire stalk of Brussels Sprouts.


The sprout tree, lounging chez moi

It was kind of an adventure getting the stalk home and I was amused (and saddened) by the number of people who stopped me to ask what it was; further proof of our disconnect with what we eat.

Since I really love these little cabbages I admired my stalk for a day (often stroking it lovingly) and then I cooked up almost half of the little green buds thinking "oh yummy! I'll have sprouts to eat all next week!".

Well I did have them...and more of them, and yet MORE of them. I ate them hot, I ate them cold - I ate them seasoned mild and bold. I ate them cut, I ate them whole...I ate them by the plate and bowl! (Apparently an over abundance of mini cabbages Seussifies one's brain).

I finished the last of them today and I must admit, I am done with them for a while. I cannot face the remaining buds which rest in our crisper.

Alas boys...it is off to the freezer with you!

I happen to like Brussels sprouts...though I hated them until I turned 30 or so. Now that I like them, I am always looking for new ways to prepare them. For Christmas dinner I made Brussels sprouts with pecans using this recipe from Cooking Light.

They are panty-meltingly good...Enjoy!