Preseason is fun, but it’s strategically different from the peak of summer. The winter produce lasts longer, and you have two weeks to use it. Here’s what we got in our first Dinner for 2 preseason 2012 box.
I’ve never had Jerusalem artichokes. All the recipes I’m seeing seem to treat them like sort of like potatoes. You peel and boil them and then bake or sauté the slices. I’m thinking of making a tiny sliced sunchoke sauté to be topped with sour cream.
I never liked Brussels sprouts till I got them fresh and tasty. Most recipes call for removing the unfurled leaves before cooking sprouts. And you definitely should. Just don’t toss them. Keep them around for a fast stir-fry. For the sprouts, chop them in half and sauté them in some olive oil and butter with a little garlic and salt and a lot of pepper. Remove them before they get too mushy. Mushy sprouts are not yummy. (more…)