tag:blogger.com,1999:blog-4635287696288055978.post8028310283562525710..comments2024-03-19T03:12:56.942-04:00Comments on Diary of a Locavore: The Local Food Report: Dear Brussels Sprouts,Elspethhttp://www.blogger.com/profile/00909946927423140284noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4635287696288055978.post-43408765649976998412015-03-16T05:36:44.570-04:002015-03-16T05:36:44.570-04:00Really decent post I simply unearthed your weblog ...Really decent post I simply unearthed your weblog and wished to say that I have genuinely delighted in searching your weblog posts. Much obliged man. Online Schoolshttp://www.stanleyhighschool.com/ged-by-state/online-ged-arkansas.phpnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-77429888569976973052010-12-18T10:30:10.254-05:002010-12-18T10:30:10.254-05:00Wow, those are some beautiful sprouts! Produce gr...Wow, those are some beautiful sprouts! Produce grown locally has been Proven to be more nutritious. Click my name to read on...Ken D Berry MDhttp://country-physician.blogspot.com/2010/09/vitamins-does-your-family-get-enough.htmlnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-90994871879509579912010-12-13T15:02:08.125-05:002010-12-13T15:02:08.125-05:00We grew our own this year and enjoyed the tops and...We grew our own this year and enjoyed the tops and leaves as well as the sprouts! Seared Brussels sprouts are amazing, but I do blanch mine before halving and cooking them in the butter and oil.Bethnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-43821887659554865982010-12-13T14:11:01.792-05:002010-12-13T14:11:01.792-05:00Elspeth, I'm so pleased to see you championing...Elspeth, I'm so pleased to see you championing Brussels sprouts! When I was a little girl, your grandmother used to cook them occasionally, and they were dreadful. They were frozen, and they made me gag. It wasn't until I was in my mid-twenties and had **fresh** Brussels sprouts that I discovered how delicious this vegetable is. Fresh Brussels sprouts are an entirely different creature than frozen or been-sitting-on-the-shelf-too-long Brussels sprouts. Now I can't get enough of them!<br /><br />I like to trim and cut them in half, dress with a bit of olive oil, and then sear them on high high, covered. I add a little freshly grated Parmesan, a crank of sea salt, and voila, heaven on a plate. ~XO, MamaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-17314867639228527652010-12-13T11:34:37.206-05:002010-12-13T11:34:37.206-05:00patti i am so glad you liked it, but so sorry to h...patti i am so glad you liked it, but so sorry to hear about your hands! we need to get you some screw top bottles. we'll be up in truro again soon enough—they'll open the house in may probably, and we'll pay you a visit, definitely.<br /><br />xo EElspethhttps://www.blogger.com/profile/06495698179851562999noreply@blogger.comtag:blogger.com,1999:blog-4635287696288055978.post-52998891636018855052010-12-12T13:03:03.375-05:002010-12-12T13:03:03.375-05:00Great recipe Elsbeth. The only trouble is that my ...Great recipe Elsbeth. The only trouble is that my hands are as week as my feet and it took me three-quarters of an hour to open the bottle, It's a Chilen wine called La Linda. You can get it at Windmill. Worth the trouble.If you're ever at the Hay homestrad in Truro, come see me.<br />Patti Tetrault9Ryder Beach Road)pattihttps://www.blogger.com/profile/07751078753625105613noreply@blogger.com