Those little baby cabbage heads!

I was having an enlightening conversation with some friends of mine this weekend. They belong to the same CSA (community supported agriculture) as I do. We were discussing how sad we were getting realizing how quickly our vegetable box will come to an end. We have been enjoying organically and locally grown produce since May and we only have 6 more weeks to go. Then it will be back to the grocery store for us.

My friend usually rides his bike over to pick up his box of produce. With backpack in hand, he loads his produce into his pack and away he goes to deliver the goods to his family. He was commenting on how he noticed his backpack getting heavier lately with the onset of fall and a new variety of produce coming into season. He marveled at the realization that the Creator so wonderfully changes the composition of our produce to meet our needs as the climate changes. Heavier produce grows at the end of farming season, in early to late fall. Typically the most available produce are root vegetables, such as sweet potatoes or vine vegetables with thick skin, such as pumpkin or winter squash. These vegetables, when stored in a cool place, will keep for a long time, helping us get through the winter season when nothing is able to grow. Isn't that the coolest thing?

This week I would like to discuss a vegetable that gets a really bad rap- Brussel sprouts (or Barbie doll heads, as my friend once called them). I want to encourage you to give them a try.

Here are some facts you may be interested in knowing.

1. It's overcooking that produces a bad odor, not the sprout itself. So cooks be careful to not overcook them.

2. Smaller heads are more tender and delicate in flavor. Select with this in mind

3. Their peak season is winter

4. Dark green, crisp, tightly closed leaves and never larger than a ping pong ball, are the best.

5. They keep nicely in your refrigerator in a loosely sealed plastic bag up to one week.

Flavors which enhance or compliment Brussel sprouts include-

* balsamic vinegar

* orange juice

* toasted pine nuts

* walnuts

* pecans

* butter

* bacon

Try this easy Brussel sprout recipe.

Sprouts and Bacon

Ingredients:

1 1/2 pounds of Brussel sprouts

1-2 slices of bacon, chopped

1 teaspoon fresh thyme, chopped

salt and pepper to taste

Directions:

1. Add sprouts to boiling water and cook for 4 minutes or until tender. Drain water

2. Cook bacon over moderate heat in a heavy skillet until browned and crisp, 2-3 minutes.

3. Stir in the sprouts, thyme, salt and pepper and cook another 2-3 minutes.

For Variety-

Omit thyme and bacon. Instead heat 3 tablespoons of olive oil in a skillet. Add one teaspoon of orange zest and 1/4 cup orange juice. Add Brussel sprouts and cook until the juice evaporates.