Just when you think winter's become dull, that you can't face another turnip,Cavalo Nero, some sweet little beetroots and...
Brussels sprouts on the stalk turn up.I know I can trust Johanna for sprout ideas, but any ideas for those tops?
She's a surprising thing, nature.
Do you think she knew I was getting jaded?
14 comments:
gorgeous photos - the colours are so lovely and the food looks so fresh - i am feeling that jaded winter feeling (esp with fruit) but am planning on a trip to farmers market on the weekend - have never seen sprouts on a stalk before but, as you know, I do love to cook with them - had some last night which I will post about soon :-)
Oh, fruit...there's only so many apples and pears I can get excited about, though the oranges are good now. Look forward to your sprout-posting. As you can see, I've got a few to get through!
Brussels sprouts leaves are sweet, sweet, sweet. I think I like them even better than the sprouts. Try sauteeing them, using them as a green side, doing whatever you'd do with swiss chard with them. I think you'll like them a lot.
Beautiful pictures. I'm glad winter has given you some treats.
Adore calvo nero! And I'm with Christina on the sprout leaves. I like to steam them and eat them on the side of a stew.
My absolute favourite brussels recipe involves bacon so that's no use for you.. :
I'm growing Brussels sprouts so have been sniffing about for recipes. Haven't tried either of these but there's a lovely recipe in Heidi Swanson's book for crispy sprouts and Elise posted a recipe I'm looking forward to trying once my own sprouts appear in the garden -
http://www.elise.com/recipes/archives/001594brussels_sprouts.php
That calvo nero is fascinating - looks like tightly sculpted kale. I've never, ever seen it. I love learning something new every day.
Those sprouts look particularly beautiful. I love that winter vegetables are so vibrantly green. Nature is always full of lovely surprises.
Crap. Just realised you wanted tops recipes and I just babbled about the sprouts. Sorry! Though I imagine they'd work with those recipes too!
I'd like to suggest that you that you oven-roast them with some salt and pepper. Simple yet flavourful.
Thank you Christina, you are right. They really are sweet! I made a rainbow chard and beetroot leaf filo pie, using the Brussels sprouts tops as you suggested, as I would use chard. FABULOUS. Quite unlike the sprouts themselves, less cabbage-y (is that a word?). Ta, love.
I love it too Wendy - just trying to think of what to do with it; maybe a Tusan bean soup. Such lovely leaves. The sprouts recipe at Elise's is great. Thanks for the tip.
Susan, it is a kale, an old Italian one. Beautiful flavour, sweeter than regular kale and a deep, blue green. Will post a recipe this week.
She's full of all sorts of surprises Truffle. Those greens have been extra good because of the rain. How lucky we've all been this winter.
Wendy, you are funny! You know, I need sprout help too (left to my own devices I either drown them in butter, cream and garlic, or make a real mess of them). Heidi's book is so beautiful and inspiring, don't you think?
Cynthia, that's another great idea - the simpler, the better!
Stunning photos yet again Lucy! I've never eaten sprout leaves, but I'm on it as soon as they come our way. I love the sound of them sautéed. Let us know what you decide!
They're pretty cool, aren't they Amanda? Had to have them. The Artist immediatley placed them in a vase on his return that afternoon and we both did some drawings of them over the weekend. I did sautee them, just as Christina suggested - lovely as part of a spanikopita-style chard pie.
which market are you going to?
Hi Stephanie, I've been going to Prahran Market. I love the Queen Vic Markets, but they're on the other side of the city and I'm just not quite organized enough to get over there...But I do have a choice of three organic grocers there - pretty happy about that.
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