Notes from Debbie's Kitchen
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Oooh, I love that Tom has invited us to suggest new goodies to grow for next season... I've already submitted my list! ;-) But the first box of the winter season looks bounteous and I am SO READY for it! How about you? - Debbie

Now, I'm not going to cover everything on the veggie list, but I would like to highlight the more unusual veggies (well, unusual to some of us!). First, I'd like to talk about the baby turnips. They look like a bunch of large white radishes, but radishes they are not (although they are both in the brassica family). When you get them home, separate the roots from the greens but don't discard the greens! They are a great cooking green. My favorite yummy way to prepare them involves using those greens. You'll want to do this while the greens are still fresh, so, ideally within a few days:

Debbie's honey-kissed baby turnips and their greens
1 bunch of turnips 'n' greens will serve two. Takes maybe 15 minutes to prepare.

Wash turnip bulbs and trim tops and tails. They do not need to be peeled. Cut in half (or thirds or quarters if larger).

Wash green tops, separating out and discarding any yellowed or discolored leaves and keeping the fresh green ones. Spin off excess water and chop greens.

In a heavy-bottomed skillet (I love cast-iron), melt some butter and add a blorp of olive oil. When butter has melted and starts bubbling, add turnips and stir/shake pan to coat and distribute oil/butter. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown. Sprinkle moderately with sea salt, then add a small spoonful of honey. This will melt quickly so stir to distribute, then toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted. Season to taste with additional salt and several good grindings of black pepper; stir and serve!

This dish also keeps warm nicely so you needn't serve it right away like other greens dishes where there is acid involved (lemon or vinegar) which causes the greens to turn an olive color after a short while. You can also refrigerate and reheat the next day no problem.

What about those Brussels sprouts?? If you are new to all this and have some old memory from childhood that these are icky yukky foul-tasting vegetables, you are in for a BIG surprise. Fresh Brussels sprouts are absolutely marvelous and tasty, and don't pay any attention to those recipes designed to make them 'taste good' by completely masking their flavor. The idea is to bring out their nuttiness and play it up big. And here's something even more radical: I love to eat them for breakfast!! Yes, and you will too, once you try them this way:

Debbie's breakfast Brussels Sprouts
minimum ingredients:
Brussels sprouts
eggs
herbes de Provence
butter and olive oil
salt and pepper
cheese of some sort: I prefer feta or chevre, but another cheese will do in a pinch
extras (i.e. optional):
sweet peppers (did you freeze any from summertime? If not, you could probably cut up some pickled peppers if you're getting this week's Preserves Option)
a little sweet onion or scallion... or some of the leeks in this week's box

This recipe is very scalable. Only cooking for one? just use a handful of sprouts and one egg. Cooking for more? Use a bigger pan, more sprouts and eggs. It's pretty simple.

Cut base off each sprout and peel off one or two outer leaves; just enough so as to get a clean little sprout. Cut sprouts in half.

Whisk up eggs and add some herbes de Provence (I like to rub the dry herbs in my fingers to bring out their flavor).

If the sprouts are bigger, you can steam them for maybe 2 minutes to soften just a bit, but if small, I don't even bother to do this. Again, heat a heavy-bottomed (cast-iron) skillet and melt some butter and add a modest bit of olive oil (don't be skimpy on the butter and olive oil). When bubbly, add sprouts, cut side down if you can manage it (and cut up peppers and/or onions or leeks, if using. Totally not required). Saute over medium heat until just starting to brown. Sprinkle with salt and grindings of black pepper.

Pour whisked eggs over the top of everything, turn down heat to low, cover and cook until eggs are just barely set, then lift lid, quickly distribute cheese over all, put lid back on, turn off heat and let sit for a minute or two until cheese gets melty.

That's it! Serve 'em hot (eggs and sprouts will be browned on the bottom but this is good!), with a side of toast and some of that fabulous apricot jam!!


Here's a recipe sent to me by friend and member Alie Victorine. She got it through the Peninsula Open Space Trust:

Golden Crusted Brussels Sprouts with Cranberries and Pistachios
Roast the pistachios in a 325-degree oven for 6-8 minutes. Soak the apples in a bowl of lemon juice and water to keep from browning.



Lastly, here's a recipe from my clippings file good for using your cabbage and cilantro!

Crispy Black Bean Tacos with Feta and Cabbage Slaw
modified slightly from a Bon Appetit clipping

1 15-oz can of black beans, drained
1/2 tsp. ground cumin
5 tsp. olive oil, divided [aw, ya don't really need to measure this that carefully!]
1 tbsp. fresh lime juice [or lemon, if you don't have lime]
2 C shredded cabbage [add some grated carrot for good color!]
2 green onions, chopped
1/3 C chopped fresh cilantro [stems and leaves]
4 white or yellow corn tortillas
1/3 C crumbled feta cheese
Hot sauce of your choice

Place beans and cumin in a small bowl; partially mash. Mix 2 tsps. olive oil and lime juice in a medium bowl; add cabbage [carrots], green onions and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 tsps. olive oil in a large skillet over medium-high heat. Add tortillas in a single layer. [You may need to do these one at a time?] Spoon one quarter of the bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

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