Brussels Sprouts with Bacon and Figs

Debbie and I were both planning on making this Mark Bittman recipe with the Brussels Sprouts in the final :-(, CSA box of the season.

This one should convert any sprout haters. Per the Bittman video, I used fresh figs and just tossed them in right at the end. This is also a good one to bust out your better bottle of balsamic vinegar. Fig flavored, if you've got it.

The sweet and salty play against the shredded (therefore disguised to the unknowing) sprouts is divine.

I have to say too, that the radishes were some of the tastiest I've ever had; even the biggest ones were fairly sweet. I ate 'em all with a little salt while making dinner, which in addition to this recipe included a few slices of smoked pork tenderloin with a spoonful of pepper jelly and some smashed cannellini beans with herbs. Mmmmm.

I'll be retaining water like the blimp tomorrow, but it was definitely worth it!

Corn, Green Bean, Brussels Sprouts Saute w/Butternut Squash Seed Oil

My last CSA box went on vacation with me to the Finger Lakes in New York last week. The corn is from the Stan Hywet Market, the beans are from Bakers Produce from the Howe Meadow Market, and the brussels sprouts and onion are from the box.

Ohio local, met Ithaca local, when I sauteed the onion and some gigantic garlic in a little leftover bacon fat from The Piggery stand at the Ithaca market.

Use whatever vegetables you have that looks good, or needs used up. Zucchini would be good, bok choy, or cabbage, too.

Corn, Green Beans, Brussels Sprouts Saute

3 Ears of corn on the cob, boiled, then cut off the cob (leftovers from another meal)
Couple of handfuls of green beans, trimmed and cut into 2" pieces
Handful of Brussels Sprouts, outer leaves trimmed
Red or Yellow Onion, sliced
couple of cloves of minced garlic
olive oil or bacon grease
S&P
Butternut Squash Seed oil (or butter or extra virgin olive oil) - couple of tablespoons to finish

Bring large pot of salted water to boil. Add corn, beans, and sprouts and boil for 5 minutes, then drain. Remove corn from cob when cooled slightly.

Heat large skillet with oil or grease. Saute onion until softened, then add garlic and saute a minute of so. Add the rest of the veggies and toss to heat through. Season with S&P.

I finished with a new product made in the Finger Lakes, Butternut Seed Oil, which was nutty and added a nice toasty flavor, but butter or olive oil would work fine.

Have a Healthy Halloween!!!

Pumpkins



Pumpkins are the healthy side of Halloween. If there was only more (real) pumpkin filled candy in Halloween bags we would be OK! Ninety-nine percent of pumpkins produced are carving pumpkins, which are more stringy than cooking pumpkins, which are typically smaller and sweeter. But the seeds in your carving pumpkins are great!

Pumpkins have been used for food, fun and healing for centuries. The orange color shows that they are high in beta carotene, but they also contain other anti-oxidants that are especially good for the eyes, which makes them a good vegetable if you want to sharpen your vision or prevent cataracts. I am always looking for a miracle food so I don't need my glasses to drive...maybe I will develop a new found love for pumpkin bread this fall :)! Pumpkin is also loaded with Zinc, Potassium and fiber.

Pumpkin Seeds are also really, really good tasting AND so good for you, so I have to mention them here. The seeds contain many of the nutrients of the pumpkin flesh, but have more fiber, protein, and contain omega-3 fatty acids. You will also find Phytosterols, which actually reduce to cholesterol, enhance immune system and can decrease the risk of cancer. These effects are so huge that Phytosterols are extracted and added to foods like margarine, which allows the manufacturers to say they are a cholesterol reducing food. Margarine is also one of the most processed foods on the planet. So.... instead of eating all of the added chemicals and junk that is in margarine, why not go straight to the source? Pumpkin butter?

Here is some info on how American Indians used pumpkins for healing:

• Yuma tribes created an emulsion from pumpkin seeds and watermelon to help heal wounds. The seed oil was also used to treat burns and wounds.
• Catawabas ate pumpkin seeds either fresh or dry as a medicine for kidney support.
• Menominees mixed powdered squash and water to for urinary support.
• Modern folk healers believe the pumpkin to be beneficial in ridding the body of intestinal worms and also believe the ground stem of the pumpkin brewed into a tea may help ease women during their menstrual cycle.

And here is a link to the 10 benefits of pumpkin seeds:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-pumpkin-seeds.html

Did you see the 1,725 lb. pumpkin grown near Massillon? Here is a link to the video.

http://www.fox8.com/wjw-news-massillon-pumpkin-world-record,0,226922.story