Brussels Sprouts and Hazel
I remember the first time I ever ate a Brussels sprout. I was in college and my roommate was quite enthusiastic about them; she fixed some frozen ones lightly steamed. Confidently I speared one with a fork and bit into it. Shock! Consternation! Something logarithmic was happening here—all the flavour of a 10 inch cabbage was in this little 1 inch sphere.
Several years later due to my husband’s appreciation of them, I learned another way to fix them—parboiled and then simmered with butter and shallots. This was milder but still they were what we call in French “étouffe-Chrétien” (smotherer of Christians).
Lately I have been leaning towards more raw food so I decided to try them uncooked. I went out in the garden and picked some, mid-afternoon, and prepared them for the evening. I found them to be so pretty.
I wasn’t sure how this would turn out. What a delicious surprise! They were crisp yet not too hard with a very light taste. My husband found them similar to artichoke hearts and wondered why we ever cooked them.
Outside, if one looks, there is a lot of beauty even in the winter months. I have been noticing the hazel which is flowering. Some are yellow and some are reddish brown. I don’t know why.