I am a vegetable girl. Generally speaking, I like them best when they are fresh from the garden and raw. I just need a little salt and we are on our merry way. And although a dash of salt is my favorite way to enjoy seasoning on these gems of the garden, I’ve also learned to branch out and try new things. Tonight was such a night. After a rather leisurely day, we decided to spend the afternoon in the apple orchard and take a hayride. While I was on this hayride, listening to a mother nag and belittle her children for the entire 15 minutes we were together, I began to think of my favorite things. I tried to order my top 5 favorite vegetables, but just can’t. So here in no particular order are my top 5:
- Green Beans
- Brussel Sprouts
(I also wanted to include Broccoli, but when it comes down to it, I prefer Green Beans. Namely raw, so since I’m not a big fan of raw broccoli except for in rare cases, the Bean won.)
While I was on this hayride, it occurred to me that I had some brussel sprouts in the crisper and it’s been a long time since I had them last. For Thanksgiving last year, my Uncle prepared them, sliced and sauteed with figs. I was the lucky one who got the leftovers! The weather is changing my friends, and Thanksgiving is right around the corner, so I was feeling festive. I’d have to say this preparation
of Brussel sprouts is now in close completion to this one.
- 1lb fresh brussel sprouts
- 3-4 slices bacon
- 1 small onion
- salt and pepper to taste
Chop the bacon into small pieces and cook in a pan until crisp. Remove the bacon with a slotted spoon and set aside to drain. Leave the initial drippings in the pan, though. Quarter or slice the brussel sprouts and dice the onions. Carefully place them in the pan with the bacon grease, being sure not to splash yourself, and cook. You’ll need to stir them frequently so they don’t stick and burn to the bottom of the pan. I cooked mine until the onions were softened, but the sprouts where still slightly crisp and bright green in color. Toss the finished brussel sprouts and onions with the cooked bacon and season as you see fit with salt and pepper.