Which would you rather do: 1) get your annual flu shot, or 2) consume a helping of brussels sprouts? If you're like most people - or, at least, most people I know - you'll choose option number one.
The poor brussels sprout has somehow earned a reputation as a vegetable of the lower order, well behind the socially-acceptable broccoli, the ubiquitous carrot, even the sometimes-marginalized cauliflower. But I aim to change the standing of the lowly brussels sprout.
Recently, in our quest to educate ourselves about the farming community of Metchosin, we made a visit to Bilston Creek Organics, a farm run Nao and Trevor Peterson. While we were admiring their green houses and discussing what grows well and what sells well, I couldn't help but notice a long row of brussels sprouts marching down the length of one of their fields. And so, being an enthusiastic sprout eater and never one to pass up the opportunity for a local, organic veg, I offer to take a couple of stalks off of their hands.
As I was loading the brussels sprouts into the back of the car, I realized that most people do not even know what a brussels sprout looks like in its natural state. Their only experience of them is in the produce section of the grocery store where they lie like a heap of Lilliputian-sized green cabbages being passed over in preference of the above named "acceptable" veggies. For those of you scratching your heads and saying to yourselves "what do they look like in their natural state?" fear not - I will keep you from losing sleep over this one. Here, for your edification, is a pic of brussels sprouts in all their green glory.
Leaves on,
leaves off.
Those darling sprouts simply need to be removed from the stalk with a sharp knife, given a good rinsing, have a few outer leaves peeled off and Bob's your uncle - a delectable veggie treat awaits you.
Stop cringing. It is possible to make brussels sprouts absolutely delish.
First off, please remember that brussels sprouts are not meant to be eaten with a straw. That means don't over cook them! They should stand up and fight back when you stab them with your fork. You could settle for simply steaming them, but here's a way that will bring even the most reluctant sprout eater to the table asking for more.
Take 25 or so brussels sprouts and give them a rinse. Remove outer leaves to reveal a perfectly glowing green globe of tender leaves tucked around each other. Give them a quick blanching in rapidly boiling water. The sprouts should be a vibrant green, calling to mind fresh spring growth. Quickly drain and plunge into ice water to stop the cooking process ( remember: no straws required). Finely mince a thumb-sized piece of ginger. Sauté the ginger in a bit of butter for 30 seconds or so, add in a tablespoon or two of brown sugar and the drained brussels sprouts. Squeeze the juice of half an orange into the pan. Keep stirring until the sprouts are heated through. Serve immediately. Keep a cricket bat handy to beat back the crowds. Yes, you must share but you want to make sure that you're rewarded for your effort with a sampling of this tasty treat.
May you embrace the beauty of the brussels sprout the way that I have and join me in my quest to elevate the standing of this woefully misunderstood veggie.
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