In the Small Box:
Red Kale 1 bu
Italian Parsley 1 bu
Green Cabbage 1 hd
Brussels Sprouts 1.5 lb
Cylinder/Golden Beets 2.5 lb
Baby Dill 1 bu
In the Standard Box:
Rolled Oats 2lb
Red Kale 1 bu
Italian Parsley 1 bu
White Turnips 1 bu
Brussels Sprouts 1.5 lb
Spinach 1 bu
Cylinder Beets 2 lb
Apples 1.5 lb
Green Cabbage 1 hd
More about Brussels Sprouts
It’s rumored that William and Kate (the Duke and Duchess of Cambridge) ate Brussels sprouts on their honeymoon in the Seychelles. Brussels are a rich source of folic acid and that aids fertility. Guess it worked!
Brussels sprouts are a very healthy food, even if fertility is not your goal. They have lots of vitamin C, four times that of an orange, and also high levels of vitamins A and K, plus good dietary fiber. They are well known to fight cancer, especially colon and stomach cancers, and they are rich in potassium and calcium.
Brussels Sprouts with Bacon & Onion
1.5 lb Brussels sprouts, trimmed and cleaned
3 slices bacon
1 Tsp. high-heat oil
1 small onion
3 sprigs fresh thyme
1 tsp. thyme leaves
Salt & pepper to taste
1 tsp. lemon juice
Cut the sprouts in half and steam until tender-crisp, about 3-5 minutes. Drain.
Cook bacon in skillet, stirring constantly, until brown, but not crisp. Remove with slotted spoon and drain on paper towel, and cut into pieces. Pour out all but a teaspoon of bacon fat from skillet. Add oil and bring to medium heat. Cook onion, thyme springs, salt and pepper until onion is translucent, about 5 minutes. Add Brussels sprouts. Cook, stirring occasionally, until heated through, about 3 minutes. Remove herb springs, sprinkle in thyme leaves, bacon, and lemon juice. Toss and serve.
You can substitute savory or caraway for thyme. Brussels sprouts are very versatile!
Pickled Beets
Pickled beets keep in the refrigerator several weeks but may disappear long before! They will add a festive flair to a holiday salad or as an appetizer with cottage or hard cheeses.
2 pounds beets, red or golden
1.5 cups thinly sliced onions
1 cup cider vinegar
1 cup water
3/4 cup sugar
1 tsp. mustard seed
1/2 tsp. whole allspice
1/2 tsp. whole cloves
1.5 sticks cinnamon, broken
1/2 tsp. salt
Scrub the beets with a vegetable brush and trim off the ends. Cut into bite-sized pieces, cover with boiling water and cook until tender. Lift out the beets and drain.
Combine the remaining ingredients in a large pot. Bring to a boil, decrease the heat, and simmer for 5 minutes.
Add the beets and heat through. Remove the cinnamon sticks, and let the beets sit in the vinegar solution until cool. Store in the refrigerator.
— FairShare CSA Coalition, From Asparagus to Zucchini, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.