Sunday, November 30, 2008
Hayground Brussels Sprouts = LOVE EM!
Today I made up for my lack of shopping, cooking and eating (I've been sick) and stopped in at Hayground Market for the last weekend of the season.
I got some (more) brussels sprouts and broccoli and a couple of apples. For lunch, I made a wonderful Brussels Sprout Hash -- this is a much simpler version of the Union Square Cafe Cookbook recipe I used for Thanksgiving which had poppy seeds, lemon, lemon rind and white wine, but delicate and delicious in its simplicity and more delicious than the sauteed dishes that I've done recently (did I tell you I've been obsessed with Brussels Sprouts this year?)
People either love them or hate them. Growing up I would only eat the sprouts that my father grew in the backyard -- he sauteed them with butter and sometimes added crispy bacon.
I've learned that the key to tasty Brussels Sprouts is to not over cook them or ruin them with boiling water or steam. Select small to medium sprouts which are more flavorful and less "stinky" than the large sprouts and dry cook them -- either saute or roast them.
Here's a saute recipe that is simple -- the lemon adds a tangy zest and helps balance the cabbage-y taste.
Hashed Brussels Sprouts
1 pound of small to medium brussels sprouts
Juice of 1/2 a lemon
1 tablespoon of Olive Oil
1 tablespoon of butter
1/4 cup of water
Kosher or sea salt and Pepper
1. Using the slicing blade from a food processor or sharp knife cut the brussels sprouts into 1/8 inch think slices.
2. In a large skillet, heat the butter and olive oil over a medium-high heat until sizzling.
3. Add the Brussels sprouts and cook, stirring frequently, for about 5-6 minutes.
4. Add 1/4 cup of water and continue stirring until it evaporates and the brussels sprouts have softened but still have a crispy texture.
5. Stir in lemon juice, salt and pepper to taste and turn of the heat. Serve immediately.
ABOUT THE FARMS
Hayground Farm Stand
1616 Montauk Hwy.
Open daily 8:30 a.m. to 7:30 p.m. from April to Thanksgiving
The Reeves Family are among the original farm families on Long Island and have been farming since the 1600s. With farms on the north and south forks, and three farm stands, including the very large awning and umbrella covered Hayground Market, the Reeves are large suppliers of local produce -- RETAIL AND WHOLESALE -- including to King Kullen Supermarkets. Originally a potato farm, the Reeves started growing fruits and vegetables in the 1950s. I love their strawberries and look forward to April when they open for the 2009 Season. On Nov. 30th they had: Apples, Brussels sprouts, winter squashes of many kinds, cabbages, cauliflower and broccoli were abundant == all slightly wet from the rain.
Low in calories and packed with dietary fiber, Brussels Spouts are rich in Vitamins A, C and K, and Potassium and Folate. The antioxidant sulforaphane, in Brussels Sprouts is an anti-cancer, anti-diabetic, and anti-mircrobial compound that is found in other cruciferous veggies such as cabbage, broccoli, and kale.