Lloyd Craft Farms Fresh Produce, Locally Grown

FOUR MORE BOXES LEFT!  LAST DAY TO RESERVE THEM FOR DELIVERY TO BEE HEALTHY ON FRIDAY–COST THIS WEEK IS $20/ $25 VALUE–

Brussels sprouts are a Brassica–same family as broccoli and cauliflower…cabbage and kale–and all of them are high in cancer-fighting anti-oxidants!  Brussels sprouts are like baby cabbages on a stick. 

I NEVER liked Brussels sprouts growing up—my dad was the cook in our family and his specialties were pancakes with corn (in the batter), and hot dogs…he like fried potatoes, too!  (That must be where I get my love of spuds–)  The only Brussels sprouts we had were from the store’s freezer section—those are tough and nasty and smell bad when cooking!  Fresh Brussels sprouts (like ours), on the other hand, are tender and full of flavor. 

There are lots of recipes on the internet, but I find my favorite goes like this: 

• cut the sprouts in half so they can cook more thoroughly, cover them half way up the sprout with water in a cast iron skillet–no more than an inch deep.  Bring them to a boil and then reduce the heat and simmer until the water is cooked away. At this point they are almost ready to eat–
• add olive oil (about a tablespoon or two) and salt and pepper.  Cook them another 5-15 minutes until browned.  (You may need to turn the heat up–) When they are fork tender (but not mushy), I put them into a bowl to serve.
• To switch it up, add a little balsamic vinegar (about a tablespoon or two) and dried cranberries, OR slivered almonds slightly roasted in the oven or cooked in the skillet with the sprouts the last couple of minutes.

To reserve your box text 431-1219 or email to craftterri@rtconnect.net–

Enjoy!- and don’t miss out on this SPECIAL BOX–The Farmer’s Wife