Hope you all had a fantastic Thanksgiving! Boy it has been hard to get all that we need to do done before it gets dark outside! Going to start having to rock the head lamp. We are definitely looking forward to next week's sunshine even with the low temps!
In you share this week you will find: Brussels sprouts, Delicata squash, French Fingerling potatoes, Bolero carrots, Hakurei turnips and purple cabbage. Such a winter storage share! I feel like most of what is in this bag could be thrown in the oven and roasted together. The carrots are huge and sweet, the hakureis are delicious and the brussels sprouts are the best!
BRUSSELS SPROUTS: Brussels again, wooohoo! I made some for Thanksgiving and they were just absolutely delicious (I just cut them in half, throw some mildly cooked, diced bacon and shallots in and toss in the oven until they are a bit crunchy and for a final touch add some balsamic – it was the only dish that was completely gone!) There are many ways to cook brussels including roasting, shaving raw for a salad, or in a dry pan. The NY Times recipe for Garlic Brussels Sprouts is great, just as is Bon Appetit's Simple Pan-fry or Lemony-Bacon Brussels Sprouts. Also, sometimes part of the stalk will have some aphids or rotting leaf action, if there is a little black or aphids just peel off the outer leaves, rinse and you'll be good to go!
FRENCH FINGERLING POTATOES: These guys look a little rough but they are DELICIOUS! They are an heirloom fingerling, which is partly why there growth is a bit wonky. With rose-colored skin and a marble of pin and ivory flesh, the french fingerling stays firm and waxy, even when cooked. The flavor is earthy and buttery at the same time. Best boiled or roasted.
CABBAGE: Just a beautiful purple cabbage! Enjoy in kraut, slaw or even roasted.
Also, this is the last of the delicata, enjoy!! I love this delicata salad from The Kitchn.