We will have brussels sprouts come October, if this little sprout has anything to say about it...
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I hope everyone had a wonderful Thanksgiving. My own holiday meal was the subject of a simple food experiment. I made two versions of the same dish: brussels sprout gratin with chestnuts, bacon and Comte. (Yes, it's as delicious as it sounds, even if you don't like baby cabbages.) One version was…
For the first weekend for quite a number of weeks, I've gotten to be at home. The other home, yes, but at least one of them. So it's been a weekend of odds and sods of various flavours:
We are avid NPR listeners and heard about this interesting story about fortnightly clubs, clubs that women…
Well, Sunday the said we'd have some results on the sprout tests for E. coli O104:H4. Well, so far the results are negative.
The 1st tests from a north German farm suspected of being the source
of an _E. coli_ [O104:H4] outbreak are negative, officials say. Of 40 samples from the farm being…
The definitive book on root cellars and the cold storage of vegetables is Mike and Nancy Bubel's _Root Cellaring_, and I'm very fond of this book. Over the years, we've relied on it for all sorts of things, and it has helped us find a spot in our house suitable for natural, unrefrigerated cold…
Hooray for Brussels sprouts! Make sure you wait until after frost to begin harvesting -- they won't taste too strong. And frost/freezing doesn't kill them until it gets really cold. I've harvested Brussels sprouts as late as New Years day here in upstate NY.
Yum! A little olive oil, a little black pepper, nirvana!!
Awesome pic, Alice! Thanks for sharing.