Novel Eats

I’m still getting used to the weather in Washington. I have spent virtually every summer of my life in locations where the summers are hot and often humid, and where the springs usually get a jump start on the hot weather and say “first!” But yesterday, I was quite surprised when I looked at the [...]

This past weekend Matt, a couple of friends and I went and saw Food, Inc., a film hoping to expose the inner workings and flaws of the food industry. It featured advocates like Michael Pollan, author of The Omnivore’s Dilemma, Eric Schlosser, author of Fast Food Nation, and Joel Salatin, a farmer who runs Polyface Farms in Virginia.

About three years ago or so I was introduced to the concept of community supported agriculture.

A lot of my favorite vegetables are green, and while I don’t eat them often brussels sprouts fall under both categories. Maybe it is because they are bite-sized, or because there is a slight crunch even when cooked, but it’s so easy to eat one right after another.

The farm that supplies vegetables to my community supported agriculture (CSA) gave us brussels sprouts the Tuesday before Thanksgiving this year. We received probably a pound of them, so there were not that many. But I was determined to make them, and my CSA was great in supplying an easy recipe for roasting brussels sprouts.