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Posts Tagged ‘Brussels sprouts’

It’s preseason!

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.

 

Brussels sprouts, Jerusalem artichokes, and sweet potatoes

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…)

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So this is my last bag of produce for at least a whole month. I’m trying to be brave about it. I bought some extra stuff from the online store to keep us going.

12-17extra1

  • lettuce
  • butternut squash
  • apples
  • walnuts
  • duck eggs
  • catnip sock

The butternut squash is a linebacker of a squash, so we’ll get a bunch of dishes out of that. I’m going to cook the neck and base separately again.

I can make an argument for the lettuce, squash, and apples as staples for the coming weeks, but the walnuts, duck eggs, and catnip sock are just splurges. Merry Christmas to me!

Duck eggs are said to taste richer than chicken eggs. I guess duck embryos need more fat to develop right. But I’m not sure what’s best to do with richer eggs – how to get the most bang for my duck. Richer scrambled eggs? Richer pound cake? I’ll have to dig around and see what people say.
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