Monday, November 11, 2013

Farm Fresh Brussels Sprouts

Fresh on the stalks. Did you know they grew this way?
I received some Brussels Sprouts from Farmstr and turned them into Roasted Brussels Sprouts with Capers and Lemony Browned Butter, a recipe I found on the Seattle Times All You Can Eat Blog.  Farmstr, a Seattle startup that connects local farmers and consumers.  It helps support sustainable farming and putting farm fresh food on people's table at reasonable prices.  When they offered my wife a box of Brussels, I was all over that as I love Brussels Sprouts. In fact, it got me into a Brussels Sprouts mood, so this is a two-fer of Brussels Sprouts.

I met Janelle, the Farmstr CEO, in front of my office in South Lake Union.  She drove there in an old half-ton Ford pick up truck, with the box of Brussels Sprouts in the back.  We were having a great chat about the benefits of paleo eating and what Farmstr had to offer and generally how cool the whole process was when the cops decided that they didn't like how she had parked and cut our exchange short.

That's how Farmstr works (minus the cops); farmers setup drop-off points and people reserve their eggs, grass fed beef or whatever is in season.  These sprouts came from Stanwood because the farmer's original, commercial buyer wanted Brussels in their store earlier than anticipated, so they needed a buyer once they were ripe.  And I lucked out.

One of the easiest way to cook Brussels Sprouts is roasting them.  Season, toss with your favorite oil and throw them in the oven.  You don't even have to turn them mid-way through, but it helps.

Brussels sprouts this way taste great, but they taste even better with a bit of acid. This recipe did it with both lemons and capers.  While the Brussels sprouts roasted, I browned some butter added capers and lemon juice and BOOM, insta-sauce.

I made meatloaf muffins and some pan fried sweet potatoes to accompany the Brussels Sprouts and had a nice, paleo meal for my family. With locally produced vegetables, from a farmer that I could actually meet and a farm I could actually visit, no less.

I had Brussels Sprouts on my mind.  After eating meatloaf with roasted Brussels Sprouts Friday night, I had planned Saturday's dinner to use more sprouts.  I had some delicata squash, a pork loin and was going to cream the Brussels Sprouts, but figure out how to do it Paleo.

But life got in the way and my daughter's swim meet went rather late.  Then Heather roasted some sprouts with sausage and used the last of the Farmstr sprouts.  I wasn't going to be stopped, though.  I got some sprouts at my grocery store, which cost $0.20 per pound more than the fresh sprouts from Stanwood, Washington.

I found this recipe on Saveur Magazine, Creamed Brussels Sprouts, and decided to give it a go.  The recipe calls for cream (hence the name), which alas is not paleo.  But coconut milk is!  So, I replaced the cream and sugar with a whole can of full fat coconut milk, and it worked great!

How do you like to eat Brussels Sprouts? Let me know in the comments.  I haven't even mentioned how good they are with bacon or better yet, pancetta.  If I had more sprouts, that would be my next way to prepare them.

Read more about Farmstr on their FAQ and if you're around Seattle, check out what they have to offer and if you like Brussels Sprouts, get some!

I wasn't compensated for this post, other than some Brussels Sprouts and its all my opinion.  I think Community Supported Agriculture is pretty cool and eating, clean, real food is good for you.

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