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The Girl Who Hated Brussels Sprouts

I’d like to welcome all our members, returning and new, to the Monmouth County CSA! Soon, we will begin picking up our organic shares and enjoying healthy, local produce.


This will be my third year as a member, and I think the best part of being in a CSA is incorporating the food we pick up into delicious meals at home. While some produce may be familiar, sometimes we get items that are new to us as individuals or bring back memories of childhood dinners that never quite made the cut.


Last year, I wanted to give my Brussels sprouts away because I ate them once as a child and thought they were the most disgusting vegetable ever. I never tried them again. I remember feeling guilty because my mom did the right thing and tried to expose our family to new foods, but these were just a turnoff for me.





So, when I saw my share included these cruciferous vegetables, I wanted to make an instant donation because my taste buds were already getting triggered.


Then the next best part of being in a CSA happened.


A couple of members encouraged me to keep the Brussels sprouts and try their recipe ideas. They both assured me that my taste buds had surely evolved and that I would love roasting them.


So, I did and I went from the little girl who hated Brussels sprouts to the mom who loves and makes them frequently now.


The roasted Brussels sprouts recipe I use and tweak is as follows:


Preheat oven to 400 degrees F.


Rinse 1 or 1.5 pounds of Brussels sprouts and cut the ends and pull off any yellow, outer leaves. Place them in a baking dish and pour about 3 or 4 or 5 tablespoons of extra virgin olive oil over them. Add salt and pepper to taste along with a tablespoon or two of rice vinegar to give it a nice tangy flavor.


I also like to add bacon, ham or prosciutto along with sliced jalapeños, baby potatoes, chopped onions and/or scallions. Give it a good mixing.


Roast about 45 minutes, stirring once or twice and then enjoy.





This season, I would encourage you to please share recipes and photos of your CSA-inspired meals with other members. You can email those to me at jerseyeditor@gmail.com and I will post submissions in the next blog.


I look forward to seeing everyone soon.

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