Mark decided it was time to top the Brussels Sprouts, which means that we’re in for a true seasonal treat—leafy Brussels Sprout Tops! Out in the field, atop each stalk, you will find an open cluster of leaves that looks kind of like a giant, loosey goosey bloom. And each Fall, we remove those leaves to encourage the plants to divert their energy into producing good-sized sprouts down along the stalks. And guess what? These would-be by-products are a delicacy in their own right. They’ve got all of the frost-sweetened brassica flavor of a Brussels Sprout but in open, big-leaf form. I've taken a liking to raw Brussels Sprout dishes over the years, and while I love the way they taste, I don't necessarily like the fussiness that goes into shredding or shaving tiny little sprouts. The tops on the other hand give us all of the sprout flavor in a larger flat leaf that one can roll up, slice, shred, chiffonade or what have you. If raw isn't your thing, you can cook them up like collards, cabbage or any other hardy green you might like. We’re growing a combination of Purple and Green Brussels Sprouts, so you’ll see a bit of each on the tables this week.
And on the Winter Squash front, we're sending Delicata Squash out this week. Delicata is one of the easiest squashes to work with, and for slackers like me who never peel a darn thing, it is a weeknight godsend. We love them sliced and roasted up as Oven Fries, and they can be split into "boats" and stuffed with your favorite fillings. It is pretty much the closest thing to Zucchini that we can get outside of Summer, so fire up your oven, chop up some vegetables and get to roasting.
Many Thanks!
Katie
PS: Friendly reminder: we will be CLOSING (EARLY) at 6:00pm NEXT Tuesday, October 28th & Tuesday, December 9th. THANKS!
IN THE FARMSHARES THIS WEEK:
Delicata Squash
Brussels Sprout Tops
Broccoli
Carrots
Onions
StarKrimson Pears
RECIPES & SEASONAL TIPS
ROASTED DELICATA SQUASH, PEAR & POMEGRANATE SALAD- Downshiftology
PARMESAN WHITE BEAN CHICKEN SOUP WITH ROASTED DELICATA SQUASH (Crockpot or Stovetop)- Half-Baked Harvest
DELICATA WITH CREAMY BLUE CHEESE SAUCE - Love & Lemons
ROASTED CARROT CAULIFLOWER QUINOA SALAD WITH SUNSHINE DRESSING - Ambitious Kitchen (Thanks, Sandi!)
SHAVED BRUSSELS SPROUT SALAD WITH PARMESAN- Brooklyn Kitchen
BRUSSELS SPROUTS PASTA WITH BROWN BUTTER - Well Plated by Erin
SPICED ROASTED CARROTS WITH AVOCADO & YOGURT - Smitten Kitchen
MORNING GLORY OATMEAL - Dishing Up the Dirt
PASTA WITH CARROT MISO SAUCE - Feasting at Home
FRESH FRUIT WITH CHEESE & PEPPERY NUTS - Carla Lalli Music
SINGLE-SERVE PEAR COBBLER - Joy Bauer