Tag: broccoli

Seasonal Produce

October 15, 2010
by Gary Huber

While I realize this may not be the most timely of posts, it is an important one.  I was drafting the latest announcement to our members, you the owners of this Iowa Food Cooperative, and I came across a message I had sent early in the year. It was intended to address the concerns around sparse picking in the way of vegetables, and greens.  I recall I checked ‘the Google’ and quickly found a great resource: The National Resources Defense Council (NDRC) has created a great listing by state. In that long-ago email, I posted this same link to Iowa’s in season produce.

As my wife & I have become increasingly dependent upon seasonal food and days get colder, I begin to think about pumpkin-pie and apple cider, and Turkey. Oh yes! Thanksgiving is just around the corner! Our stairs have become an impromptu root-cellar. I have big feet, and I’m always afraid I’m going to make some accidental mashed potatoes as I head downstairs.

According to the NDRC this is what we can look forward to this season:
Apples, Broccoli, Brussels Sprouts, Bunching Greens, Cabbage, Carrots , Celery, Collards, Garlic, Head Lettuce, Kale , Kohlrabi , Leeks, Lettuce Mix, Onions , Oriental Greens, Ornamental Corn, Parsnips, Potatoes, Pumpkins, Raspberries, Snap Peas, Snow Peas , Spinach, Turnips, and Winter Squash.

Lots of good stuff in there. I look forward to this fall season as a close to my first year as board-member and I believe 4th year as conscientious consumer of local foods. What I mean by that is that I have been a fan of the idea for some time, it was about 4 years ago now that Lori introduced me to the bounties of Turtle Farm CSA, an IFC Member by the way, and her passion for ‘Good Eats’ (a nod to Alton Brown there).  Well I’ve rambled enough. Here’s to a wonderful upcoming season of thanksgiving. Support your local farmers, and lets not forget those artisans, makers of things too.


Brussels Sprouts with Cauliflower and Mustard-Caper Butter

March 20, 2010
by Gary Huber

This recipe is from the book Local Flavors by Deborah Madison.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter
Recipe Type: entree
Author: adapted from Local Flavors by Deborah Madison
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4 to 6
Ingredients
  • 2 garlic cloves
  • Sea salt
  • 6 tblsp unsalted butter, at room temperature (may substitute olive oil)
  • 2 tsp Dijon-style mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tblsp chopped marjoram
  • Freshly ground pepper
  • 1 lb Brussels sprouts
  • 1 small head white cauliflower
  • 1 small head broccoli Romanesco
Instructions
  1. To make the butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I use olive oil instead of butter.)
  2. To prepare the vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
  3. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-caper Butter.
  4. Taste for salt, season with pepper, and toss again.