Welcome to our blog!

Welcome to our blog! Learn about our farm operation, public programs, and the people behind our work through the Notes from the Field and Education sections. Peruse the Recipes section for some staff favorites.

Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

Friday, April 1, 2011

Cast-Iron Brussels Sprouts

I adore cruciferous vegetables. Long touted for their high-nutrient content, some crucifers are hearty enough to make a meal on their own. Enter: Brussels sprouts. These little cabbages are packed with health-promoting goodness, are typically milder in flavor than full-size cabbage heads, and are just plain cute as the dickens. Seriously, what's not to love about a baby cabbage? Better question: what's the best way to get more of these little guys in your diet? How about this recipe to start:

Cast-Iron
Bru
ssels Sprouts

The Ingredients
  • Brussels sprouts, rinsed
  • Onion, quartered and divided (as much or as little as you like; I used equal parts BS and onion)
  • Butter or oil (I used about 1 tbsp butter for the amount is pictured here)
  • A splash of balsamic vinegar (about 1 tbsp used here)
  • A splash of molasses (about 1 tbsp used here; I realize molasses doesn't exactly "splash" into the pan, but I promise it will quickly loosen up upon hitting that hot skillet!)
  • Salt to taste

How to Make it:




Heat a cast-iron skillet over medium-high heat with butter or oil; add your onions and cook until tender and browned. While the onions caramelize, cut your sprouts in half; if you prefer, cut off the rough ends on the sprouts before slicing them in half. Over high-heat, move the onions to the edges of the skillet and place each sprout half, flat-side down, onto the skillet; cook for a minute or two, or until the flat-side is browned (what culinary types like to call a "hard sear"). Add your balsamic vinegar, molasses, and salt, and stir well to evenly coat the sprouts and onions; cook for another two or so minutes until slightly tender. Bon app├ętit!

For our omnivorous friends: Try this same recipe but replace the butter/oil with bacon. With your onions, cook bacon strips in "piles" around the skillet until cooked through. Take the bacon out of the skillet, give it a rough chop, and then add it back to the skillet with your sprouts; follow the rest of the recipe as previously mentioned. I brought this version to the Harvest Potluck and it was gone in minutes!

Rebekah

Images by Rebekah Carter (2011).

No comments: