In this Week’s Box: Acorn Squash, Cauliflower, Brussels Sprouts, Lettuce, Celery, Mini Bell Peppers, Swiss Chard, and Leeks
We had a whirlwind of a weekend, doing a lot of emergency harvest before the unplanned for cold snap hit us on Sunday night. It’s one of the tricky things about farming, the forecast can change so quickly this time of year, and what might just be an inconvenience to some people, can be a big deal when your livelihood depends on the crops still in the ground. All is well now though, the sensitive crops are in, and we are back to the normal harvest routine. The good news is that the frosty weather is perfect for sweetening up some of the fall veggies, the most notable being Brussels Sprouts. Like many people, I was a child who could not tolerate Brussels, and in general I loved vegetables. It wasn’t until I started growing them myself, that I realized that none of the Brussels Sprouts I had eaten growing up had been grown in a climate where they got to experience a hard frost. The cold weather causes the plant to convert starches to sugars, thereby sweetening the vegetable. This is why kale is so much tastier in winter too. A roasted Brussel Sprout that has been kissed by the cold, is an absolutely heavenly treat. I like to cook mine with shallots and chestnuts.
The Calliope Crew