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The Gardener Has Left the Country

February 24, 2012

The Gardener has gone out of town, leaving the Harvest Manager in charge.  This responsibility comes my way on a fairly regular basis, and I always find it a rather high pressure situation.  Things can go awry.  Sprinklers malfunction, insects do what insects do, squirrels invade.  I try to keep a sharp eye on the welfare of the next harvest.

On the up side, there are no surprises in the kitchen.  I get to pick what I need when I need it.  Yesterday I picked a handful of Brussels sprouts for last night’s dinner and just enough Romaine lettuce for today’s lunch.

Brussels sprouts on the stalk

Here’s a tip on cooking Brussels sprouts that I learned from Alton Brown.  Bring an abundance of salted water to a rolling boil.  Add whole sprouts if they are small or halved sprouts if they are large.  Let them boil until they turn bright green, then drain.  Experience indicates that this method will also liberate the vast majority of aphids that may have come in with the harvest.  After draining you can add seasonings or butter to taste.

If you’ve only experienced the grey, overcooked, mushy Brussels sprout, you’ll be surprised how tasty these little cabbages can be.

2 Comments leave one →
  1. February 26, 2012 7:49 am

    I learned the boiling method from Julia Child and use it for green beans and broccoli. Now I roast brussels sprouts with olive oil and maple syrup. You cannot make this stuff up; I got it from a recipe.

    On another topic, I am making many batches of chimichurri with my excess parsley and cilantro. I am freezing small quantities in ziploc bags. Delicious on pasta, seafood, chicken, and probably steak, tho I haven’t tried that yet. Cheers!

    • February 26, 2012 7:39 pm

      Roasted Brussels sprouts with maple syrup. That’s a surprising combination. I’ll have to taste that one before I reel qualified to comment further 😉

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